INGREDIENTS

   *1 cup finelly chopped zucchini
   *1 cup finely chopped tomato
   *1 clove garlic, minced
   *2 tsp. olive oil
   *1 tsp. balsamic vinegar
   *salt and fresh cracked pepper to taste

DIRECTIONS

• Mix the ingreidents together and refrigerate. Once chilled, it would taste perfect with servings of grilled fish, chicken or even with breads as a sandwich. You may use this as a dip for your favorite veggies.
• Makes 8 servings for a quarter cup for each.

INGREDIENTS

   *1/2 cup coarsely chopped green onions (8 medium)
   *1/4 cup light Miracle Whip
   *1 Tbsp. white-wine vinegar or white vinegar
   *1 Tbsp. Dijon-style mustard
   *1/4 tsp. pepper
   *1 clove garlic, halved
   *1 8-ounce carton plain low-fat yogurt

DIRECTIONS

• Put green onions, Miracle Whip, vinegar, Dijon-style mustard, garlic and pepper in a food processor or blender. Blend the ingredients well or until the green onions turn to a fine chop.
• Transfer in a medium bowl and mix with yogurt.
• Makes 10 servings of 2 tablespoons.

INGREDIENTS

   *1/4 cup raspberry vinegar
   *2 tsp. lime juice
   *4 tsp. Dijon mustard
   *1 Tbsp. sugar

DIRECTIONS

• Prepare a small jar and put all the ingredients together in it. Use it with a serving of salad.

“This can be a perfect diet to choose. Delicious and wonderful!”

INGREDIENTS

1 ½ cups plain non-fat yogurt
1-2 English cucumber, peeled and shredded
Pinch of sea salt
Juice of ½ lemon
4 cloves garlic, minced
Dash of white vinegar
1 tbsp olive oil

DIRECTIONS

• Place cucumbers in a colander and sprinkle with sea salt.
• Allow to stand for 15-30 minutes to drain.
• Squeeze out excess liquid.
• Combine cucumbers, lemon juice, garlic and vinegar in a bowl.
• Stir in olive oil.
• Refrigerate until ready to serve.

“This is a healthy, yummy dressing. Try and you will surely enjoy it!”

INGREDIENTS

1/2 cup plain nonfat yogurt
1/2 cup light or low-fat mayonnaise
1/4 cup chili sauce or ketchup
2 Tablespoons sweet pickle relish
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped celery
1 teaspoon vinegar
1/8 teaspoon black pepper

DIRECTIONS

• Mix all ingredients together.

“This was processed for an especial contribution for dieters, usually used as dressing, spread and others.”

INGREDIENTS

1 1/2 cups non-fat plain yogurt
1 tablespoon tahini
1-2 garlic cloves, minced
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
2 teaspoons chives

DIRECTIONS

• Whisk all ingredients together.
• Note: This will keep for about one week in the refrigerator.

“It has a perfect mixture that everyone loves and looks for!”

INGREDIENTS

1/2 teaspoon red pepper flakes
Juice of 8 limes
4 tablespoons lite soy sauce
2 serrano chiles, chopped (seeded if desired)
1 tablespoon canola oil
1/3 cup sugar

DIRECTIONS

• Blend all ingredients in a blender.
• Note: Pairs well with dishes that contain cilantro and mint!

“In this mixture you can taste its yummy flavor, try and enjoy!”

INGREDIENTS

3 Tbsp balsamic vinegar
2/3 cup sugar
3/4 tsp grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid

DIRECTIONS

• Simmer vinegar with sugar and gingerroot in a saucepan, stirring, until sugar is dissolved then stir in rhubarb (with reserved liquid if using frozen). **
• Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.
• Stir in rhubarb.
• Serve compote warm or at room temperature.
• Option: **
• If using fresh rhubarb, simmer until crisp-tender for about 1 minute, and transfer with a slotted spoon to a bowl.
• If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.

“This has a perfection mixture of ingredients which gives a tasty soup result!”

INGREDIENTS

3 cups red potatoes, diced
2 cups chopped red onions
3 stalks celery, diced
1 teaspoon crushed garlic
3 cups water
5 cups chopped broccoflower
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 – 2 cups non-fat milk
Salt and pepper to taste

• Combine potatoes, onions, garlic and celery in a soup pot; bring to a boil.
• Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
• Add broccoli flower and herbs.
• Cook for 15-20 minutes or until tender.
• Working in batches, process vegetable mixture with milk in a blender.
• Return to pot, warm and enjoy!
• Season with salt and pepper to taste.

“This sauce is a great compliment in any grilled meat with its spicy and sweetness touch!”

INGREDIENTS

1-1/4 cups chopped onion
1 cup chopped red bell pepper
1 Tbsp oil
3/4 cup fresh mangos, peeled & cubed
1 cup mango nectar
1 Tbsp fresh ginger, minced
2 tsp balsamic vinegar
1/4 tsp crushed red pepper flakes
1 Tbsp flour

• Sauté onions and red bell pepper over medium heat for 5-8 minutes until soft.
• Stir in flour.
• Add mango, mango nectar, ginger, vinegar and red pepper flakes.
• Cook, stirring over medium heat until sauce boils and is thickened.
• Serve hot over chicken, fish or pork.