Vanilla Orange Shake Recipe

Ingredients

1/2 cup fat-free frozen vanilla yogurt

1/2 cup ice cubes

1/2 cup orange juice

1/4 teaspoon vanilla

Directions

Put the mugs in freezer to chill. Combine all ingredients and blend in blender on high until smooth. Pour into chilled mugs and serve. Note: May substitute pineapple juice for orange juice.

Classic Minestrone Soup Recipe

Ingredients

4 tablespoons margarine

3/4 cup chopped onion

1/4 cup chopped celery

1/2 cup chopped carrots

1 (19 ounce) can cannellini beans

1/2 cup shredded cabbage

1 (14.5 ounce) can stewed tomatoes

1 tablespoon tomato paste

1 1/2 cups cubed potatoes

1 quart vegetable broth

2 cloves garlic, minced

2 tablespoons dried parsley

1 teaspoon salt

1/2 cup elbow macaroni

Directions

Melt margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.

Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot.

Easy Quinoa Salad

Ingredients

1 cup of quinoa

1 cup soy yogurt

1 avocado – cut into 1-inch cubes

1 apple – cut into 1-inch cubes

2 tbsp nutritional yeast (optional)

2 tbsp olive oil (or other oil)

1 tbsp sea salt

1 tbsp curry powder

1 tsp ginger powder

1 tbsp white pepper

1 tsp dried dill

Directions

Rinse quinoa. Soak for 10 minutes then rinse again and add to 2 1?2 cups boiling water. Reduce heat and simmer for 10-15 minutes (until all the water is absorbed). Transfer the quinoa to a large bowl and mix in the rest of the ingredients. Serve immediately or refrigerate for up to 24 hours.

Apricot Smoothie Made with Honey

Ingredients

1 – 13 or 14 ounce can apricot halves, drained

1 – 12 ounce can apricot nectar

1 tablespoon honey

8 ounces plain yogurt

2 medium bananas

1 tablespoon lemon or lime juice

Directions

Place all of the above ingredients into blender and blend until smooth. Place in freezer and chill for 5 minutes and serve.

Sweet and Savory Hawaiian Chicken Kabobs

Ingredients

3 tablespoons low sodium soy sauce

3 tablespoons brown sugar

2 tablespoons sherry

1 tablespoon sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

8 skinless, boneless chicken breast halves – cut into 2 inch pieces

1 – 20 ounce can pineapple chunks, drained

Directions

In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

Preheat grill to medium-high heat.

Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Cantaloupe Salsa Made with Serrano Pepper

Ingredients

2 cups diced (1/4 inch) cantaloupe

1/4 cup finely chopped sweet onion such as Vidalia

2 tablespoons finely chopped fresh basil

1 (2-inch-long) fresh Serrano pepper, minced (including some seeds)

1 tablespoon fresh lime juice

1/4 teaspoon salt

Directions

Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.

Veggie Smoothie with Kale and Hemp Seed

Ingredients

4 cups water

3 Tbsp hemp hearts

1 apple (core removed)

1 medium-sized carrot

1/4 lemon wedge (skin & seeds removed)

2 large kale leaves (stalks removed)

2 Tbsp maple syrup

Directions

Place all the ingredients in a high powered blender and blend on juice mode.

Grilled Eggplant & Portobello Sandwich, A Great Lunch Alternative

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)

Mango Red Onion Party 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.)

Lime Chicken Recipe, Serves Four

Ingredients

Nonstick cooking spray

4 boneless, skinless chicken breast halves

3/4 cup Natural Apple Juice

Juice from 1 lime

2 tsp cornstarch

1 tsp Chicken Flavor Instant Bouillon

Directions

Spray large, nonstick pan with nonstick cooking spray.

Cook chicken, turning once, for 8 to 10 minutes or until no longer pink in center. Remove from pan and keep warm.

Combine Apple Juice, lime juice, cornstarch and bouillon in small bowl.

Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve.

(Makes 4 Servings)