Grilled Eggplant & Portobello Sandwich

Ingredients

1 small clove garlic, chopped

1/4 cup low-fat mayonnaise

1 tsp lemon juice

1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds

2 large portobello mushroom caps, gills removed

Canola or olive oil cooking spray

1/2 tsp salt

1/2 tsp freshly ground pepper

8 slices whole-wheat sandwich bread, lightly grilled or toasted

2 cups arugula, or spinach, stemmed and chopped if large

1 large tomato, sliced

Directions

Preheat grill to medium-high.

Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.

Spray both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides. When cool enough to handle, slice the mushrooms.

Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

(Makes 4 Servings)

Beef Tenderloin with Horseradish Sauce Recipe

Ingredients

1 – 8 ounce carton fat-free sour cream

1/4 cup minced fresh Italian parsley leaves

1/4 cup prepared horseradish

1 teaspoon white wine Worcestershire sauce

1/8 teaspoon fresh ground black pepper

1 – 2 pound beef tenderloin

Cooking oil spray

1/2 teaspoon salt free lemon-herb seasoning (Mrs. Dash)

Directions

Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper in a bowl. Cover and chill for at least 1 hour.

Preheat oven to 500

Simple Spinach Feta Salad Recipe

Ingredients

6 cups baby spinach, rinsed and patted dry

4 tomatoes, sliced

1 English hothouse cucumber, diced

8 to 10 radishes, thinly sliced

1/4 cup crumbled feta cheese

1 red bell pepper, seeded and thinly sliced

cup fat-free vinaigrette

Directions

In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with your favorite fat-free vinaigrette.

Cucumber Salad Picnic Side Dish

Ingredients

2 large cucumbers

2 large tomato

2 tbsp olive oil

dash of fresh oregano

dash of fresh parsley

Preparation

Wash and skin the cucumbers. Cut the cucumber into 1 inch slices. Cut the tomato’s into 4 quarters. Add to bowl and add olive oil, fresh oregano, and fresh parsley. Chill before serving for best flavor!

Simple Guacamole Recipe

Ingredients

6 avocados

2 tomatoes

2 tsp lemon juice

1 onion (diced)

1/2 tsp salt

Preparation

Peel and pit the avocados and add to a bowl. Chop the tomatoes into 4 equal pieces and add to bowl with diced onion. Mash it and mix it well, and throw on the lemon juice and the salt. Chill and serve!

Diet Friendly Beef Stir Fry

Ingredients

1 lb sirloin steak (sliced into 1/2 inch strips)

1 onion (chopped)

2 cups broccoli (fresh uncooked)

1 green bell pepper (sliced into strips)

1 red bell pepper (sliced into strips)

5 gloves garlic (sliced)

1 tbsp olive oil

Preparation

In a large skillet, add the olive oil and add the garlic and steak. Once steak is nicely browned, add the rest of the ingredients cook on med to high heat and stir fry for 3-5 minutes. Remove, serve, and enjoy!

Refreshing Lime Sherbet Cooler

Ingredients

1 cup skim milk

1 cup lime sherbet

1/4 cup limeade concentrate, frozen

Directions

Put the mugs in freezer to chill. Place milk, sherbet and limeade concentrate in blender. Blend mixture until smooth. Pour into frosted glasses; garnish with lime slices or umbrellas, if desired.

Classic Turkey Reuben

Ingredients

1/4 Cup Fat-free Thousand Island Dressing

8 Slices Whole Wheat Bread

8 oz. Low Sodium Turkey Breast

1/2 Cup Sauerkraut (rinsed and drained)

4 Slices Reduced Fat Swiss Cheese

Olive Oil Cooking Spray

Directions

Spread dressing on one side of each slice of bread.

Stack sandwiches with turkey, sauerkraut and cheese.

Spray a large pan with olive oil spray and cook 2 sandwiches over medium heat for 4 minutes per side. Make sure bread is toasted and cheese is melted then serve hot.

(Makes 4 servings)

Watermelon Smoothie for a Fresh, Healthy Snack

Ingredients

3 cups watermelon chunks

1 small banana, chopped

1 cup ice

1 1/2 cups 0fat vanilla yogurt

Directions

Put watermelon chunks, chopped banana, ice and yogurt in a blender. Blend until desired smoothness.

(Serving Size 12 oz)