This is pretty much the best caesar salad I've ever had and you wouldn't even believe how healthy it is! Not to mention there aren't any eggs or anchovies in the dressing (your welcome). You will absolutely love this recipe, guaranteed :).  This recipe makes 4 servings. 

Ingredients for Salad:

8 cups chopped romaine lettuce

4 tbsp shaved Parmesan cheese

Ingredients for Croutons:


4 slices whole wheat 50-calorie toast

2 tbsp grated Parmesan cheese

Ingredients for dressing:

1 cup Fage 0% Greek Yogurt

1 tbsp red wine vinegar

1 1/2 tsp Worcestershire Sauce

juice of 1 lemon

2 tbsp grated Parmesan cheese

1/2 tsp salt

1/2 tsp Dijon mustard

1/4 tsp Six Pepper blend 

Preheat oven to 350F and spray a flat baking pan with non-stick cooking spray. Slice the four pieces of toast into 1 inch cubes to make the croutons. Lay the croutons flat onto the pan making sure they don't touch each other. Spray the top of the toast with more non-stick cooking spray and then sprinkle on the 2 tbsp of grated parmesan cheese trying to get it on top of each crouton. Bake in the oven for 10 minutes or until they turn golden brown. To make the dressing, simply place all of the ingredients into a blender and blend on high until everything is mixed in really well. To assemble the salad, place the romaine lettuce into a large mixing bowl and toss with the dressing. Sprinkle on the 4 tbsp of shaved parmesan and top with the croutons. It's amazing :). 

Boy oh boy was this absolutely delicious. Such a light treat, perfect for those late night cravings when you're trying to stay away from carbs. I didn't add any rice to this roll but I'm planning on experimenting with brown rice rolls very soon. I can't wait! But for now, you guys seriously have GOT to try this. My husband scarfed it down the second I was done taking the photo.. now I know that next time I need to make 4 servings instead of 1. I didn't realize how yummy this would be. 

Ingredients:

2 english cucumbers, peeled

1/2 pack flaked crabmeat, chopped

2 medium carrots, shredded into long and thinslices

1 avocado, halved and thinly sliced

1 tbsp light miracle whip

1/2 tbsp siracha 

Peel the cucumbers and slice thin pieces down its length to make strips. They should be thin enough to be flexible when you roll them but thick enough to be sturdy and not break. Once you've made all your strips, roll each one leaving a generous hole in the center for the stuffing and pierce through with a tooth pick to maintain it. When you push the toothpick through, try to remain close to the edge of the cucumber so that it doesn't block you from filling them. Peel the carrots, and thinly slice them down their length. I used a vegetable peeler to shred them and then sliced the shredded strips in half. It really doesn't matter how you do it, you could even use store-bought shredded carrots. If you buy the crab meat flaked, it should come in strips which is perfect to use when making sushi. I just cut each strip into three separate pieces about an inch long . Take a little bit of each ingredient, carrots, crab, and avocado, and tuck them into the cucumber rolls, stuffing them to their max. When every roll is stuffed, make the spicy mayo. Put the light miracle whip and siracha into the corner of a zip lock bag and mash it together really well. Cut off the tip of the edge of the bag and squeeze out the spicy mayo over all of the rolls. I sprinkled oregano and six pepper spice on top of everything when I was done and it gave it a nice little kick. Serve it with some soy sauce and the remaining spicy mayo in a side dish. 

Ingredients:

2 cups plain yogurt 

1 cup water

1/2 tbsp salt

1 tsp mashed garlic

1 tbsp crushed, dried mint

2 cups cucumber slices

1 tbsp olive oil

In a large bowl, combine yogurt, water, salt, garlic, and dried mint, and whisk together really well. Toss in the cucumber slices and stir. Sprinkle more mint on top and drizzle with olive oil. 

This beautiful dish speaks for itself. My husband and brother couldn't stop eating it. They both agreed, and I quote, that it was the best pasta they've ever had. I'm not trying to toot my own horn or anything, but I kind of have to agree with them! It's so light, but so decadent. The flavors don't overpower the dish and it's just the best combination ever!

Ingredients:

1 package Angel Hair

1 large bunch asparagus

1 pint cherry tomatoes, halved

3/4 cup chopped red onion

1/4 cup extra virgin olive oil

1/2 cup shredded Romano cheese

1/3 cup chopped cilantro

salt, to taste

Place the angel hair pasta in a deep pot, cover with water, and allow it to boil for 10-15 minutes, or until pasta is done. Dump it into a colander and strain. Remove the ends of the asparagus and discard. Steam the asparagus for 7-10 minutes, leaving it still somewhat crunchy, let cool, and chop into large pieces. In a mixing bowl, add the pasta, asparagus, cherry tomatoes, olive oil, romano cheese, red onion, cilantro, and preferred amount of salt. Mix it all together really well, and serve. 

• 1 can chickpeas, drained
• 1 lemon, juiced
• 1 clove garlic
• 1 tbsp tahini paste
• 2 tbsp plain yogurt
• 1/4 cup water
• salt, to taste

Blend until smooth, garnish with paprika & Parsley

• 1 cup sugar snap peas
• 1 bunch asparagus, halved
• 1 tsp olive oil
• 1 tsp sesame seed oil
• 2 tsp balsamic vinegar
• 3 tsp light soy sauce
• 1 tbsp minced ginger
• 1 clove garlic, minced
• 2 tsp sesame seeds

Stir-fry the peas and asparagus in the olive oil for 5-7 minutes , add the ginger, garlic, soy sauce, sesame seed oil, and balsamic vinegar and cook for 2 more minutes. Toss with sesame seeds & serve. 

Tumaro's multigrain wraps are just the greatest creation ever (amongst others, like the light bulb, and the automobile, & what not)... Seriously thought they're pretty much the best tortilla wraps I've come across! Low in carbs and calories which, in my world, translates as, "why of course I'll have seconds and thirds). I should be getting paid for advertising them, but I'm not, so let's move the conversation elsewhere shall we? How about this gorgeous quesadilla that will make your taste buds dance? The entire quesadilla the way I prepared it, is just under 300 calories.

Ingredients:

2 Tumaro's multigrain 60-calories wraps

1/2 red onion, diced

1/2 spanish onion, diced

1 scallion, chopped

1 clove garlic, minced

1 large egg white

2 cups whole leaf spinach

1 tsp extra virgin olive oil

2 tbsps Light Kefir cheese (or low-fat sour cream)

1/4 cup reduced-fat Feta cheese

Pinch of spices: Salt, Black Pepper, Crushed Red Pepper, & Oregano

In a frying pan add the olive oil and the three diced onions. Sauté until the onions are softened (about 3-4 minutes). Add in the garlic and the spices and cook for another few minutes. Finally add in the spinach and cook until it's wilted. While that is cooking, place the egg white, feta, and kefir cheese (or sour cream) in a large mixing bowl and whisk it all together really well. When the spinach and onions are done add them to the egg and cheese mixture. Stir everything together and set it aside. Clean out the frying pan and spray it with nonstick cooking spray. Lay 1 wrap in the pan and top it with all of the filling. Lay another wrap on top to create a sandwich. Spray the top of the 2nd wrap with some cooking spray to prepare it from sticking once you flip the quesadilla. Let one side fully cook for about 10 minutes on low fire before flipping it. You want to make sure the egg white is almost fully cooked before flipping so that nothing falls out. I used a large circle spatula in order to flip this and I didn't run into any issues. Cook the other side for another 10 minutes on low fire.  Once it's done, slide it out onto a lined baking pan and slice it up into desired portions. 

Anyone's who's eaten at Bonefish Grill knows about the appetizer 'Bang Bang Shrimp'. But did you know that it's around 1400 calories? Remember, an appetizer is something you eat BEFORE your meal. You could walk out of there literally gaining a pound after your dinner. My version of bang bang shrimp tastes unbelievably delicious and is only 150 calories per serving. Now that sounds better doesn't it? This recipe makes 2 servings. 

What you'll need:
(for the shrimp)

• 1 cup deveined peeled raw shrimp
  
• 2 tbsp light Miracle Whip
• 2 tbsp 'Masterpiece' honey teriyaki marinade
• 1 tsp Siracha hot sauce
• 1 tbsp coconut milk creamer
• 1 cup chopped romaine

(for the sauce)

• 2 tbsp light Miracle Whip
• 1 tsp Siracha hot sauce
• 1 tsp water

What to do: 
To prepare the shrimp: In a bowl, mix the miracle whip, honey teriyaki, siracha, and coconut milk creamer. Place the shrimp in a ziploc bag and add the marinade. Mix it around really well and let sit for 10 minutes in the fridge. Preheat the oven to 425 degrees. When the 10 minutes are over, transfer all of the contents onto a lined baking tray (I used parchment paper). Bake in the oven for 5-7 minutes (make sure not to over-cook the shrimp). While the shrimp is cooking, prepare the dipping sauce. It's as simple as mixing the contents really well in a little side dish, and voila. Prepare the shrimp over the chopped romaine. I garnished mine with minced kale leaves because they look pretty :). Enjoy!

I had no idea how these would turn out, but I gave them a shot and they were absolutely delicious. They only took about 10 to 15 minutes to make too! Love them as an appetizer for dinner. 

What you'll need:

• 2 eggplants (small and skinny), sliced at a diagonal to increase surface area
  
• 1 pint cherry tomatoes, chopped
• 1 clove garlic, mashed
• 1/2 tsp salt
• 1 tsp oregano
• dash of pepper
• 1/2 tsp olive oil

What to do: 
Grease the bottom of a baking tray with olive oil. Place the slices of eggplant on the tray and broil each side for about 4 minutes. Make sure you don't cook them too long, you still want them to maintain their shape once you lift them. In a bowl, mix the tomatoes, garlic, oregano, salt, and pepper. Once the eggplant slices are done, top them with the tomato mixture and place back in the oven to broil for just a few more minutes. Remove from the oven and serve. 

What a delicious, filling, healthy breakfast/brunch I had this morning... yummy in my tummy! A quiche without the crust :) This recipe makes 2 servings; 250 cals each. You're going to love it!

What you'll need:

• 2 whole eggs 
  
• 4 egg whites 
  
• 2 oz spanish cheese, shredded 
  
• 2 tbsp kefir light cheese 
  
• 2 tbsp nonfat plain yogurt 
  
• 1/2 zucchini, diced 
  
• 1/2 summer squash diced 
  
• 1 cup cherry tomatoes, (1/2 chopped, 1/2 sliced)
  
• 1/2 onion, diced 
  
• 1 tsp olive oil
• salt and pepper to taste

What to do: 
Cook the onions with half a tsp of olive oil, until they lose their color. Add the chopped tomatoes and cook for a few minutes. In a mixing bowl add the diced zucchini and squash with the cooked onions and tomatoes. In a separate bowl, whisk together the eggs, egg whites, shredded cheese, kefir cheese, yogurt, salt, and pepper. Once it's mixed in really well, add it to the veggies. Use the other half of a tsp of olive oil to lightly grease the bottom of a round 8-inch baking pan. Pour the mixture into the pan and bake at 350 degrees for about 30 minutes. At the 15 minute mark, take it out of the oven, and top with the remaining slices of cherry tomatoes. Using a knife, make little slits throughout the quiche to prevent any bubbles forming while it's cooking. Pop back in the oven until the eggs are fully cooked through and then broil for 5-10 minutes. 

What you'll need:

• 1 can of tuna, drained
• 1/2 small lemon, juiced
• 1 scallion, minced
• 2 tbsp cilantro, chopped
• 1/2 clove of garlic, minced
• 2 tbsp miracle whip light
• salt & pepper to taste

What to do:
Mix all the ingredients really well in a bowl. You can eat this 1 of 2 ways; either eat it as a tuna salad & serve it up with celery OR form it into a little round cake and cook it in a sprayed pan. I only cooked one side of it because I don't have a plating ring to keep it's form and i figured it would probably fall apart if  I tried to flip it! Then I topped it with a dollop of yogurt and voila :)

For those of you who enjoy a nice bowl of tomato soup and a buttery grilled cheese sandwich, you're going to love this. 

What you'll need:

• 3/4 cup burgol
• 3.5 cups water
• 2 tbsp tomato paste
• 1/2 tbsp salt
• 1 oz. finely shredded spanish cheese

What to do:
Place the water, burgol, tomato paste and salt into a pot and cook on high. Once it starts to boil, lower the heat and cover. Cook until most of the water gets soaked up by the burgol. Top with cheese while it's still hot. It's so yummy. :) 

Grilled Chicken Salad, at it's finest.  Great lunch for less than 250 calories. This is the perfect way to get rid of your left over chicken dinner from last night. Then again, at my house we're stuck with grilled chicken from the night before, every single day (does that make it any less of a left-over... i think so?) At what point does food in the fridge become a left-over? And who the heck got to decide on the definition of that term? How do people even create terms to put in the dictionary? Is there like a dictionary judge that gets to decide all these things? Wow, my mind just went off on a very weird tangent. But really though, I want answers... 

What you'll need:

• 5 oz. chicken breast, grilled and chopped
  
• 2 cup of spinach, chopped
  
• 1/2 tomato, chopped
  
• 1/2 cucumber, chopped
  
• 2 tbsp of my secret homemade dressing :)
  

What to do:
Grill the chicken breast and slice it into chunks (or use left-over chicken). Place the spinach in a deep bowl and top with tomatoes and cucumbers. Then, add your choice of salad dressing and enjoy. 

This was so satisfying and full of nutrients. Kinda nice not having to eat chicken for a change! Lord knows that won't last very long. My recipe makes 8 servings; under 200 calories per serving.  

What you'll need:

• 1 & 1/2 cup of brown lentils
  
• 1/2 cup long grain brown rice
  
• 5 cups of water
  
• 1/2 large onion, sliced
  
• 1/2 tbsp cumin
  
• salt and pepper to taste
  
• 1/4 cup nonfat yogurt for each portion
  

What to do: 
Put all the ingredients together with the water and bring to boil. Lower the heat and cover the pot. Let cook until the rice is done, and the lentils are soft. Then top of with a generous spoon of nonfat yogurt and sprinkle on some dried parsley. 

This is great to make when you have leftover steak. Super easy, simple, and healthy. 

What you'll need:

• 5 oz steak, cut into strips
• 2 cups spinach, chopped
• 1/2 cucumber, chopped
• 1/2 green pepper, diced
• 1 scallion, chopped

What to do:
assemble your salad, top with the steak, and drizzle with your dressing of choice. I use my secret homemade dressing on all of my salads; it's delicious and only 6 cals per tablespoon. You really can't beat that.