“This dish is so much of flavor and crunchy ingredients which is as delectable recipe plus a healthy treats – low in fat!”

INGREDIENTS

1 La Tortilla Large Original Low-Carb Tortilla or 1 low-fat 8-inch flour tortilla
1/4 C light shredded cheese (cheddar or Mexican blend)
1/4 C black beans
1/4 C frozen corn, thawed
2 tbsp salsa
1/4 of an avocado, sliced
1 tbsp light sour cream

• Preheat broiler.
• Place tortilla on a baking sheet coated with cooking spray.
• Sprinkle tortilla with cheese and top with black beans and corn.
• Fold tortilla in half and lightly coat the top with cooking spray.
• Broil for 3 minutes or until cheese melts and tortilla begins to brown.
• Cut into wedges and top with salsa, avocado and sour cream.

“It’s a diet recipe with a perfect mixture for a healthy dish.”

INGREDIENTS

2 pounds trout fillets or other fish, cut into six pieces
3 Tablespoons lime juice or about 2 limes
1 medium chopped tomato
1/2 medium chopped onion
3 Tablespoons chopped cilantro
1/2 teaspoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon red pepper (optional)

• Preheat oven to 350 degrees.
• Rinse fish and pat dry.
• Place in baking dish.
• Mix remaining ingredients together and pour over fish in a separate dish.
• Bake for 15 to 20 minutes or until fork-tender.

“Steamed fish with some green leafy vegetables will do, for a perfect flavor. It’s a palatable, delicious one!”

INGREDIENTS 

1 lb asparagus
1 lb Sole fillets (4 pieces approximately the same size)
1/4 tsp salt
1 teaspoon garlic powder
1/2 tsp grated lemon or lime peel
4 Tbsp lemon or lime juice, freshly squeezed
1/8 tsp Black pepper
1 Tbsp Chives, finely chopped
1 tsp mustard

• Cut asparagus into 3 inch lengths.
• Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside.
• Season the skin side of the sole fillets with salt, garlic and lemon or lime peel.
• Place asparagus spears at one end of each fillet.
• Roll up fillets with asparagus spears inside and secure with plain round toothpicks.
• Place in a 2-quart oven-safe casserole dish liberally sprayed with non-stick cooking spray.
• In a small bowl combine remaining ingredients and pour over fish.
• Bake in a 400°F oven for approximately 15 to 20 minutes or until fish flakes easily.
• Baste the fish for every 7 minutes.

“My family owns this recipe that I will share to everyone. I hope you will like this delectable, delightful, too much words to describe. Just try and let me know! Enjoy!”

INGREDIENTS

1 (16 ounce) package uncooked elbow macaroni
1 pound lean ground beef
1 onion, chopped
2 (10.75 ounce) cans condensed tomato soup
salt and pepper to taste

DIRECTIONS

• Cook macaroni according to package directions.
• Sauté the ground beef and the onion for 5 to 10 minutes or until meat are browned and crumbly in a separate large skillet over medium high heat.
• Drain thoroughly and leave the meat and onion in the skillet.
• Pour the two cans of tomato soup into the skillet and stir well to combine.
• Drain thoroughly and return noodles to the pot when noodles are done.
• Add the hamburger mixture from the skillet to the pot.
• Mix well and season with salt and pepper to taste.

“This is a very healthy dish which will satisfy your guests who is a vegetarian.”

INGREDIENTS

1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce

DIRECTIONS

• Bring a large pot of salted water to boil, add spaghetti and return water to a boil.
• Cook until spaghetti is al dente; drain well.
• Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot.
• Cook on medium heat for 15 to 20 minutes or until vegetables are tender.
• Stir occasionally to keep sauce from sticking.
• Serve sauce over spaghetti.

“It’s so palatable that surely makes it your favorite.”

INGREDIENTS   

1 1/2 cups cholesterol-free egg substitute
1/4 cup skim milk
1/4 tsp. garlic salt
1 cup fresh asparagus cut in 1 inch pieces and cooked
1 cup reduced fat Swiss cheese, shredded
   Cooking Oil Spray
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped

DIRECTIONS               

• Combine egg substitute, milk, garlic salt, asparagus and 1/2 cup of the cheese in a large bowl; mix well.
• Spray 10 inch nonstick skillet with cooking oil spray.
• Add onion and red pepper to skillet.
• Sauté until vegetables are crisp-tender.
•  Reduce heat to low and pour egg mixture in skillet.
• Cover and cook for 16 to 19 minutes or until mixture is set.
• Sprinkle with remaining cheese.
•  Remove skillet from heat.
• Cover; let stand five minutes or until cheese is melted.
• Cut into wedges to serve.

“It’s a quick and delicious meal. Fantastic!”

INGREDIENTS   

8 slices fresh Florida tomatoes, (1/2-inch thick slices)
8 slices ready-to-use polenta, (1/2-inch thick slices)
1/2 tsp. salt
8 fresh basil leaves
1 tbsp. grated Parmesan cheese
2 tsp. dried oregano

DIRECTIONS               

• Use a tomatoes held at room temperature until fully ripe.
• In a 2-quart microwavable baking dish arrange half the polenta rounds.
• Top each round with a basil leaf then a tomato slice.
• Sprinkle tomato slices with half the salt, grated Parmesan and dried oregano, dividing evenly; repeat this with the layering.
• Microwave on HIGH (100% power) until tomatoes are tender and polenta is heated through, 8 to 10 minutes.
• Transfer to individual serving plates; garnish with arugula and a drizzle of prepared reduced fat pesto, if desired.