Easy Feta Cheese Dip Recipe

Ingredients

2 (8 ounce) packages fat free cream cheese, softened

1 (8 ounce) package regular or low fat feta cheese, crumbled

3 cloves garlic, peeled and minced

2 tablespoons chopped fresh dill

Directions

In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover the mixture, and refrigerate at least 4 hours. Best served with crackers or bread.

Peach Shake

Ingredients

1 cup frozen unsweetened peach slices

1 – 8 ounce container low-fat raspberry yogurt

1 tablespoon honey or granulated sugar

1/2 teaspoon vanilla extract

Directions

Put the mugs in freezer to chill. In a blender, combine peaches, yogurt and honey. Cover and blend until almost smooth. Add skim milk and vanilla. Cover and blend until smooth. Pour into chilled glasses and serve.

Whole Wheat Pancakes

Ingredients

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg, lightly beaten

1 cup low-fat buttermilk

2 tbsp honey

Directions

Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl.

In a small bowl, combine egg, buttermilk and honey.

Make a well in dry ingredients and stir in egg and buttermilk mixture. Allow batter to rest for a few minutes.

Set a nonstick frying pan to medium-high heat. Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.

(Makes 8 pancakes)

Low Cal Sweet and Spicy Chicken

Ingredients

1 tsp vegetable oil

1 small onion, peeled and sliced

1 cup chicken or vegetable broth

1 sweet potato, peeled and cubed

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp each coriander, cinnamon and turmeric

1/2 tsp hot sauce

1 cup canned chickpeas

1/4 cup coconut milk

2-3 large roti or wheat flour tortillas

Directions

Heat oil in a non-stick pan over medium heat. Add the onion; cook for 5 minutes. Stir in broth, sweet potato, garlic, cumin, coriander, cinnamon and turmeric.

Cover and cook, stirring ever so often for 15 minutes or until potato is tender. Season with hot sauce.

Stir in chick-peas and coconut milk. Bring to a boil. Cook, stirring often, until chick-peas are heated through. Divide mixture between two roti shells. Roll to make a wrap.

(Makes 2 to 3 servings.)

Mango Red Onion Salsa

Ingredients

2 small mangoes, peeled, pitted, diced

3/4 cup chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon minced peeled fresh ginger

1/2 teaspoon grated lime peel

1/8 teaspoon cayenne pepper

Directions

Combine all ingredients in medium sized bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Hemp Seed and Avocado Salad

Ingredients

5 leaves red fire lettuce – torn into small pieces

1/4 cup hemp hearts

1 chopped avocado

1 chopped tomato

1/2 cup chopped cucumber

1/4 cup raisins

Juice of half a lemon

5 basil leaves chopped

5 cilantro leaves chopped

1 Tbsp Nutritional yeast

1/4 cup hemp seed oil 1 tsp sea salt

Directions

Mix everything together in a bowl and enjoy.

Beef Tenderloin with Horseradish Sauce

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

Great Sunday Dinner: Easy Sirloin Tip Roast

Ingredients

3 pounds beef sirloin tip roast, trimmed of all visible fat

4 cloves garlic, peeled and halved

1 teaspoon coarsely ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.

Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.

Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice as thinly as possible against the grain.

Vegetarian 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)

Simple Fat Free Sun Dried Tomato Dip

Ingredients

1 cup sun-dried tomatoes, rehydrated

1 tbsp balsamic vinegar

1 cup non-fat cream cheese

1/2 cup non-fat sour cream

basil leaves, for garnishing

Directions

Puree the sun-dried tomatoes and balsamic vinegar in the food processor. Add the cream cheese and process until the mixture is smooth.

Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)

Transfer the spread to a serving bowl and garnish with fresh basil.

(Makes 10 Servings)