INGREDIENTS

   *1/2 cup egg substitute
   *1/3 cup seasoned bread crumbs
   *1/4 cup Parmesan cheese
   *4 small zucchini, quartered lengthwise

DIRECTIONS

• Set the oven to 450 degrees F.
• Transfer the egg substitute in a shallow dish.
• Use a separate shallow dish to mix the bread crumbs with cheese. 
• Dip the zucchini cubes in the egg dish and roll it over the bread crumb mixture afterwards. Set on a non-stick cooking sprayed baking dish and place it into the oven for 25 minutes of baking or until the strips are golden brown and tender.

INGREDIENTS

   *1 1/2 cups cooked turkey, finely chopped
   *1/4 cup walnuts, chopped
   *1/4 cup dry onion soup mix
   *1/2 teaspoon garlic powder
   *1/2 teaspoon tarragon
   *1/2 teaspoon freshly ground pepper
   *1/4 teaspoon thyme
   *8 ounces low-fat cream cheese
   *1/4 cup light mayonnaise
   *1/3 cup fresh parsley, chopped
   *Dash Tabasco sauce

DIRECTIONS

• Mix the turkey with the nuts and seasonings. Blend the cream cheese and the rest of the ingredients with the turkey mixture. Use a spatula to spread the mixture well.
• Set over a waxed paper and place it in the refrigerator for about 2 hours.
• Once the mixture becomes firm, form into ball and roll in chopped parsley and nut mixture, only if preferred.
• Enjoy with a serving of crackers and apple wedges.

INGREDIENTS

   *1 can (16 oz) black beans, drained
   *2 Tbsp. chopped red onions
   *1 Tbsp. fresh orange juice
   *1 or 2 Tbsp. balsamic vinegar
   *1 medium clove garlic, crushed
   *salt and pepper to taste.

DIRECTIONS

• Use a food processor to combine the drained beans together with a tablespoon of the onions, a tablespoon of the balsamic vinegar, orange juice and garlic.
• Set until smooth and add more vinegar if preferred. Mix in the rest of the onions and season with salt and pepper according to taste.

INGREDIENTS

   *3 green tea bags
   *1 cup reduced-fat cream cheese or ricotta cheese (at room temperature)
   *2 Tbsp. finely-minced fresh chives or basil leaves

DIRECTIONS

• Use a heat-proof glass or a ceramic container and contain the tea bags, adding in a cup of water heated below boiling point. Leave it to steep for about 5 minutes.
• Take the tea bags out, squeeze off the liquids and dispose the bags. Bring to room temperature.
• In a blender, put the cheese along with minced herb. Set over moderate-high speed to blend the mixture well until smooth.
• Add small amount of the tea concentrate gradually to make a spreadable mixture.
• Place the mixture in a covered container and place it in the refrigerator for an hour or just until the flavors blend. Set aside to come to room temperature and use.
• Serves as a delicious spread for toast over breakfast on crackers, sandwiches, or wraps. You can also use it as a dip for vegetable crudités or toasted tortilla chips.

INGREDIENTS

   *3 oz. (1 package, or about 30) sun-dried tomatoes (not packed in oil)
   *2 jars (7-oz. each) roasted red peppers, drained
   *2 garlic cloves, chopped fine
   *1 1/2 tsp. ground cumin, or to taste
   *1 tsp. fresh lemon juice, or to taste
   *1/4 cup chopped fresh cilantro
   *1/4 cup chopped scallion
   *4 oz. reduced-fat Neufchâtel cream cheese, softened
   *Salt and freshly ground black pepper
   *Tabasco or hot chili pepper sauce, to taste (if desired)

DIRECTIONS

• Leave the dried tomatoes soaked in hot water for about 5 minutes. Drain all the liquids but reserve about 3 tablespoons of the liquid for later use.
• Put the red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion in a blender or a food processor. Set to puree until smooth and evenly mixed. Add cream cheese until puree. Add some of the reserved liquids to thin out the dip according to preferred consistency. Once smooth, mix in salt, pepper and hot sauce. Add as much garlic, cumin or lemon juice as needed.
• Place the mixture in a container and cover. Place it in the refrigerator for 24 hours prior to usage. Set at room temperature prior to serving.
• Transfer in a small serving bowl and set it at the center of a large serving platter. Arrange assorted chopped veggies or baked tortilla chips around the dipping bowl.

INGREDIENTS

   * 1 cup all-purpose flour
   * 1 cup whole wheat flour
   * 1/2 tsp. salt
   * 1 tsp. baking soda
   * 3 bananas, very ripe
   * 1/2 cup egg substitute
   * 1/4 cup honey
   * 1/4 cup chopped pecans

DIRECTIONS

• Set the oven to preheat settings of 350 degrees F. Coat a 9 x 5-inch loaf pan with non-stick spray.
• Mix flour with salt and baking soda in a moderate-sized bowl. Reserve.
• Put bananas in a large bowl and mash it with a fork. Add egg substitute, honey, flour mixture and pecans. Transfer the mixture onto the greased loaf pan and place it in the oven for an hour of baking or until done.

INGREDIENTS

   * 2 cups unbleached all-purpose flour
  * 1 cup whole wheat pastry flour
  * 2 tsp. baking powder
  * 1 tsp. ground cinnamon
  * 1/2 tsp. baking soda
  * 1/2 tsp. salt
  * 1/2 cup chopped pecans (optional)
  * 3 Tbsp. egg substitute
  * 1 cup packed brown sugar
  * 1 cup skim milk
  * 1/2 cup unsweetened applesauce
  * 2 tsp. vanilla extract
  * 2 cups grated zucchini

DIRECTIONS

• Set the oven to preheat settings of 350 degrees F. Coat a 9 x 5-inch loaf pan using cooking spray and reserve for later use.
• In a large bowl, put all the dry ingredients and combine them well. Leave a hole at the center of the mixture.
• In a smaller bowl, mix egg substitute with sugar, milk, applesauce and vanilla. Combine well and add in the zucchini. Combine both mixtures together, adding in the pecans. Blend well but not overstirring.
• Transfer the batter into the greased pan and set for an hour of baking. Let it cool on a wire rack for 10 minutes before unmolding it from the pan for thorough cooling. Slice into 16 portions and serve.