Ingredients:

1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder
4 skinless, boneless chicken breast halves
vegetable oil

Instructions:

Mix together paprika, salt, cayenne, cumin, thyme, pepper and onion powder. Coat side of chicken with mixture. Heat oil in skillet until very hot. Add chicken seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side, this is the “blackening” step. Place chicken on a lightly greased cookie sheet. Bake at 350 degrees F for 10 minutes or until chicken is no longer pink inside and juices are clear. You can also use this rub mixture on pork, turkey, and other meats. It’s especially great when grilling.

Ingredients:

2 teaspoon Olive oil
1 1/4 cups chopped zucchini
1/2 cup sliced onion
1/2 cup sliced celery
1/2 cup diced red bell pepper
1 teaspoon Dried oregano
2 garlic cloves minced
1 cup dried tomato
1 (15oz) can cannellini beans or other white beans, rinsed & drained
2 rosemary sprigs
1 cup chopped spinach
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup (2 oz) pre-shredded fat-free mozzarella cheese

Instructions:

Heat oil in skillet. Add zucchini and next 5 ingredients, sauté 10 min. Stir in tomato, beans, and rosemary, cook 5 min. Add spinach, salt, pepper to zucchini mixture. Cook until spinach wilts. Sprinkle with cheese. Cover & let stand until cheese begins to melt. Discard the rosemary sprigs before serving.

Ingredients:

1 cup raisins
1 cup walnuts
1 tablespoon vegetable oil
1 cup almonds, chopped/crushed

Instructions:

Blend together raisins and walnuts in food processor or blender. Coat your hands with oil (or spray them with nonstick spray) and roll mixture into individual balls (like forming a peanut butter cookie!) Roll each ball in crushed almond. Cover and store in the refridgerator. Makes a great sweet treat without loading up on calories. Who says you can’t have candy when you diet

Ingredients:

8 ounces cream cheese (0 carbs)
1 cup mayonaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup parmesean cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped

Instructions:

Mix the above together in a medium bowl. This will be our filling.

You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat.

Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parm cheese. Bake for 375 degrees F for 45 minutes until chicken juices run clear.

You will have likely left over filling, you can add this on top of the chicken or serve on the side at dinner time.

Ingredients:

2 large cooking apples, such as Jonathan or Granny Smith, peeled, if desired, and finely chopped (about 1 1/2 cups)
2 teaspoons lemon juice
1 1/2 cups whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 slightly beaten egg
1 1/2 cups milk
3 tablespoons cooking oil or melted butter
Cooking oil (optional)
Unsweetened applesauce (optional)

Instructions:

Combine apples and lemon juice in one bowl. In another bowl mix the flour, sugar, baking powder, cinammon and salt. In a third bowl beat egg lightly with milk and oil. Add egg mixture to flour mixture and stir. You want the batter to be lumpy so be careful not to overmix. Fold in the apples. Heat griddle or skillet. Drop batter by spoonfuls and cook pancakes as you usually would. Watch for edges to be set and start to brown, then flip. Serve topped with apple sauce or more apple slices instead of syrup. Try swapping out the apples and using pears instead for a different flavor!

Ingredients:

1 tablespoon of raisins
1 tablespoon rum (optional)
4 slices Oatbran and Honey bread
2 tablespoons hazelnut spread
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
1 cup low-fat milk
1 tablespoon custard powder

Instructions:

Spread the hazelnut spread thickly over 2 slices of the bread. Scatter with raisins. Make sandwiches by adding the remaining bread. Cut each sandwich into quarters and stand upright in square casserole dish. Whisk eggs with cinnamon, sugar, and milk. Pour the mixture over bread trying to distribute evenly. Let stand so bread absorbs the mixture.

Place the casserole dish into a larger casserole or baking pan.
Add hot water into the larger baking pan until about half way up the sides of casserole. This helps to prevent burning of the edges similar to how a double boiler works for melting chocolate. Bake at 400 degrees F for 40 minutes until custard is set.

Ingredients:

4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lemon**
2 teaspoons dried thyme leaves
1/2 to 1 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil

**1 1/2 teaspoons grated lime zest and 2 tablespoons freshly squeezed lime juice in place of the lemon.**

Instructions:

In a small bowl mix together lemon zest, thyme, pepper and salt to your liking. Lightly rub both sides of the tuna steaks with olive oil and rub the seasoning mix on the tuna steaks. Heat a bit more oil in in skillet and then add tuna steaks. Cook each side of tuna steak for about 1 minute over medium heat. Pour lemon juice over the steaks when ready to serve.

Ingredients:

1 pound ground beef or turkey
1/2 onion, chopped
1 10 ounce package of frozen cauliflower
2 tablespoons heavy cream
4 ounces cheddar cheese, shredded
salt and pepper

Instructions:

Brown ground meat and onion as usual, drain. Spread meat and onion in the bottom of pie dish evenly. Cook cauliflower according to package directions, drain. Whip together cauliflower, 2 tbsp heavy cream, and cream cheese as if whipping mashed potatoes. Season with salt and pepper to your liking (or any other seasonings you might like) Spread whipped cauliflower over the meat layer in the dish. Sprinkle with cheddar cheese across the top. Bake at 350 degrees F for 15 – 20 minutes until cheese is melted and bubbling.

Ingredients:

4 boneless, skinless chicken breast halves
your favorite no stick cooking spray
8 ounces white mushrooms, quartered
2 garlic cloves, minced
1/2 cup reduced sodium chicken broth
2 1/2 tablespoons balsamic vinegar
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
Parsley (optional, for garnish)

Instructions:

Heat skillet and spritz with cooking spray. Saute garlic and mushroom. Add and cook chicken over medium heat until no longer pink. Add chicken broth, thyme, pepper and vinegar. Simmer for 15 – 20 minutes.

*TIP: Be very careful not to add excess vinegar because the flavor from balsamic is very strong.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Instructions:

Heat oil in skillet. Saute onions in oil until softened. Stir in spinach, cooking until leaves are very wilted. In a medium mixing bowl mix together eggs, cheese, salt and pepper to your liking. Stir in the spinach and onion and pour into a greased pie pan or casserole dish. Bake at 350 degrees F 30-40 minutes, until eggs are set and top is lightly browned. Keep an eye on the dish the last ten minutes of the cooking. The eggs can burn pretty easily. You may need to adjust your temperture a bit as well, if your oven tends to be overly hot you might end up with a burnt outer edge and a mushy not set center.