Looking for a Lunch Idea...Try this Tuna Melt!!! Quite enjoyable! Of course, a nice veg and dip goes well with it!

If you are tired of the same old, same old...try this light and tasty lunch! It is truly satisfying!!

TUNA MELT!!

Yield: 4 servings (1 muffin half per serving)
NI: 182 calories, 4.8g fat, .9g fiber

Ingredients:
1 (6 oz) can albacore tuna in water;
1/4c chopped celery
3 tbsp light mayonnaise
1 tbsp light mayonnaise
1 tbsp sweet pickle relish
2 English muffins, split and toasted
4 (1/4- inch thick) slices fat-free American processed cheese

Directions:

Combine first 4 ingredients in a bowl; stir well. Place muffin halves, cut sides up, on a baking sheet; divide tuna mixture evenly among muffin halves. Top with tomato and cheese. Broil 2 minutes or until cheese melts.

POTATO AND Bacon Soup!!

Considering the simplicity of this recipe..it is VERY TASTY!! Low in calories too!!

POTATO AND BACON SOUP

Yield:6 servings (1 1/2c serving)
NI: 215 calories, 3g fat, 4g fiber

Ingredients:

4 large (8 ounce) baking potatoes, cooked!
4 bacon strips
1 bundle of green onions, thinly sliced
6 cloves of garlic, minced
28 oz reduced sodium chicken broth
1 tsp salt
1/8 tsp cayenne pepper
1c fat-free half and half (I had to use 10% which increases caloric information slightly)
1/4c chopped fresh parsley

Directions:

Dice potato into approximately 1 inch pcs with skins on.

Cook bacon until crisp in a large non-stick saucepan set over medium heat; drain on paper towels and set aside. Pour off the discard all but 1 tsp of the drippings.

Add half the green onions and the garlic to the drippings in the saucepan and return to medium heat. Cook, stirring occasionally, until softened, about 3 minutes. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2-3 minutes. Stir in the half and half and parsley; return to a simmer.
Serve the soup sprinkled with the crumbled bacon and the remaining green onions.

Pizza, Pizza, Who LOOOOOVES Pizza?

What is it you LOOOOOOVE about pizza? If it is the delectable flavour, the crunch of the crust the stretchy cheese?...This is the pizza for YOU! Buttttttt....it isn't loaded with calories, just loaded with Flavour!!

This recipe has been reprinted with the permissionn of Greta Podleski co-author of Eat, Shrink and Be Merry.

Basil and Tomato Pizza!

Yield: 8 servings ( 1 pc per serving)
NI: 130 calories, 4.5g fat, 1g fiber

Ingredients:

1 can (19oz)tomatoes with Italian herbs
1/3 cup pizza sauce
1 12-inch, prebaked
thin-crust pizza shell
1/4c freshly grayed Romano, Parmesan, or Asiago cheese
3 oz fresh mozzarella cheese
1/4c chopped fresh basil Leaves
Freshly ground black pepper

Preheat grill to medium setting and leave lid closed to keep hot. (Or, preheat oven to 425 degrees F)

Drain tomatoes in a sieve, pressing down on them to remove as much liquid as possible. Break up any large chunks using your fingers.

Spread pizza sauce over crust, leaving a 1/4 inch border. Top with drained tomatoes. Sprinkle tomatoes evenly with Romano cheese.

Using a small, sharp knife, cut the mozzarella cheese into thin slices. Distribute the mozzarella evenly over pizza. Sprinkle with basil and some freshly ground black pepper.

Place a pizza directly onto grill or middle oven rack. If grilling, close lid and cook for 4 minutes, checking pizza halfway through cooking time to make sure crust isn't burning (every grill is different). After 4 minutes, turn grill off, but keep lid down. Cook another 3 minutes or so, until toppings are hot and cheese is melted. If using oven, bake pizza for about 10 minutes, until cheese is melted and edges are lightly browned.

Curried Lentils over Couscous!

I will give this healthy recipe 2 thumbs up! I was a tad doubtful at first but I was pleasantly surprised!!

Curried Lentils over CouscousYield: 4 servings (1/2c couscous and 2/3c lentil mixture per serving)

NI: 308 calories, 5g fat, 9g fiber

1c + 2 tbsp water
3/4 tsp salt
1/4 tsp freshly ground pepper
3/4c whole wheat couscous
1 tbsp canola oil (I used olive oil)
1 onion, thinly sliced
1 carrot, chopped
1 celery stalk, chopped
1 tbsp grated peeled fresh ginger
2 garlic cloves, minced
1 tsp curry powder
1 medium tomato, chopped
1 (15 1/2 ounce) can lentils, rinsed and drained
1/2c raisins (I did not include raisins)

Bring 3/4c +2 tbsp of the water, 1/2 tsp of the salt, and 1/8 tsp of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove fro the heat. Let stand 5 minutes, then fluff with a fork.

Meanwhile, heat the oil in a large nonstick skillet over high heat. Add the onion, carrot, celery, ginger, garlic, and curry powder; cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomato and cook until just wilted, about 2 minutes. Stir in the lentils, raisins, and the remaining 1/4c water, and the remaining 1/4 tsp salt and 1/8tsp pepper; cook until ht and the water evaporates, about 3 minutes. Serve over the couscous.

SILLY GREEK CHILI!!! A delightful change from our regular chili's!

*Permission has been given by Greta Podleski to reprint some of the recipes from Eat Shrink and Be Merry Cookbook.

Silly Greek Chili

Yield: 5 servings
NI: 288 cal, 5.8g fat, 6.5g fiber for approximately 1 1/4c serving.

Ingredients:

2 tsp olive oil
3 boneless, skinless chicken breasts (about 1 pound (454g), cut into 1 inch cubes
1c chopped red onions
1c diced zucchini
1/2c chopped red bell pepper
2 tsp minced garlic
1 tbsp chili powder
1 tsp ech ground cumin and dried oregano
1 can (19oz/540ml) diced tomatoes with sun-dried tomato, undrained
1 1/2 cups your favorite tomato pasta sauce
1c canned chickpeas drained and rinsed
1 tbsp brown sugar
1/4 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
1/3c crumbled light feta cheese (1.5oz/4g)

Heat Olive oil over medium high heat in a large, non-stick pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes. Add onions, zucchini, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickpeas, brown sugar, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15minutes.

Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese!

I loved it!!!

Salmon with Herb Shrimp Sauce!

So....David wasn't keen on this but I thought it was quite good! On a scale of 1-10....if I am honest....I would give it at least a 7. I definitely think it should be tried at least once and am willing to bet...more seafood lovers than not will enjoy it!!

Salmon with Herb Shrimp Sauce!

Yield: 4 Servings
NI: 192 calories, 7g fat, 0g fiber.

Ingredients:

One 12 oz salmon fillet
1/4c dry white wine
2 tsp reduced calorie margarine
2 tbsp all purpose flour
1/4c low sodium chicken broth
2 tbsp fresh lemon juice
1/4 pound cooked peeled small shrimp
1 tbsp minced fresh oregano, or 1/2 tsp dried
1 tbsp minced fresh rosemary leaves, or 1/2 tsp dried
1/2 tsp coarsely ground black pepper
Fresh rosemary sprigs.

Preheat the oven to 350 degrees F. Spray an 8 inch square baking pan with nonstick cooking spray.

Place the salmon in the pan; add the wine. Bake until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes.

In a medium nonstick saucepan, melt the margarine. Add the flour and cook, stirring constantly, about 1 minute. Gradually stir in the broth and lemon juice; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Add the shrimp, oregano, rosemary and pepper; cook, stirring as needed, until heated through, about 2 minutes.

Place the salmon on a platter. Pour the juices from the baking pan into the sauce; cook, stirring as needed, until heated through, about 1 minute. Pour the sauce over the salmon and serve, garnished with the rosemary.

Mashed Fauxtatoes

Recipe is from Eat, Shrink and Be Merry! Permission has been given to reprint this recipe.

Ingredients:

1 large cauliflower (about 2 1/2 to 3 pounds)
1/2c low fat cream cheese based onion dip
1/4 tsp salt

Place a steamer basket inside a large pot and add 1 inch water.
Cut cauliflower into uniform sized florets. Ad cauliflower to pot. Cover and steam for about 15-20 minutes, or until cauliflower is very tender but not mushy. (cooking time depends on size of florets).

Transfer cauliflower to a blender. You will need to work in batches. Whirl cauliflower until smooth (no lumps). This might take a fit of fiddling and poking at first, depending on the stregth and size of your blender. Hang in there it's worth it( I use the immersion blender and it works FANTASTICO!!!) Add onion dip and salt to the last batch. Transfer batches of whipped cauliflower to a serving bowl and mix well to distribute seasoning before serving. You may need to reheat it in the microwave if it has cooled. DELISH!!!!!

Grilled Halibut Steak and Linquine Verde!

I have to tell ya......I loved it!!! I don't have NI for the Halibut at the moment but know 5 oz is 5 pts if you are a weight watcher! I will verify the NI and edit this post later.

GRILLED HALIBUT STEAK with LEMON GRASS and CILANTRO!Quick! Easy! Tasty!

Ingredients:

4 Halibut Steaks
1 tbsp olive oil
1 tbsp Gourmet Garden Lemon Grass
1 tsp Gourmet Garden Cilantro
1/4 tsp. Black Pepper!

Directions:

Mix together oil, pepper and Gourmet Garden Herbs.
Brush mixture over each side of the fish.
Broil or grill for about 4 minutes each side or until fish is moist but flaky.

Linguine Verde

Lovely presentation, easy and delish! I drizzled a tad of lemon on mine and LOVED IT!

Yield:4 main course servings
NI: 319 cal, 12g fat, 4g fiber.

Ingredients:
1/2 pound linguine
1 bunch arugula, cleaned and torn (about 3 cups)
1 bunch watercress, cleaned and torn (about 2c) I couldn't get it in the grocery store so I use fresh baby spinach.
2 tomatoes, peeled, seeded and cut into strips
1/2c firmly packed torn basil
4-5 mint leaves, chopped
4 tsp extra-virgin olive oil
1/4 tsp salt
2 tbsp grated pecorino Romano cheese
1/4c grated Parmesan cheese
Freshly ground pepper, to taste.

Directions:

Cook the linguine according to package directions.

Meanwhile, combine the arugula, watercress, tomatoes, basil, and mint in a serving bowl. Sprinkle with the oil and salt; toss to combine. Drain the linguine and add the greens, then sprinkle with the Romano, half of the Romano, half of the Parmesan and the pepper. Toss to coat, sprinkle with the remaining Parmesan, and serve. TA DA......you are ready to eat!