Smoked Salmon P

Ingredients

2 – 8 ounces packages fat-free cream cheese

4 ounces smoked salmon, flaked

2 tablespoons minced fresh chives

3 tablespoons chopped fresh dill

3 tablespoons fresh lemon juice Dash of Tabasco or hot sauce

Directions

Mix flaked salmon in a bowl with fat-free cream cheese, chives, dill, hot sauce and lemon juice. Stir well. Cover and refrigerate for a few hours to let flavors mix. Garnish with fresh parsley and serve with fat-free crackers. (Best with the cracked black pepper kind)

Cottage Cheese Dip

Ingredients

1 cup cottage cheese, creamed

2 tablespoons lemon juice

2 tablespoons milk

2 tablespoons low fat salad dressing or mayonnaise

2 tablespoons green onions, chopped

1/4 cup parsley, coarsely chopped

1/2 teaspoon tarragon leaves

1 dash pepper

Directions

Mix ingredients in a blender, scraping sides of blender with a spatula or rubber spoon and as needed until mixture is smooth and creamy. Serve with fresh vegetables – carrots, celery, green pepper, turnips, etc.

Make a Roasted Pepper & Turkey Sandwich

Ingredients

2 tablespoons fat-free cream cheese, softened

1 tablespoon fat-free mayonnaise

1 tablespoon brown spicy mustard

1/8 teaspoon ground black pepper

1/4 cup chopped bottled roasted red bell peppers

2 tablespoon chopped green onions (including tops)

8 – 1 ounce slices of pumpernickel bread

3/4 pound thinly sliced smoked turkey breast

1/4 cup alfalfa sprouts

4 leaves of green leaf lettuce

Directions

Combine first four ingredients and stir until smooth. Stir in red bell peppers and green onions. Spread 1 slide of each bread slice evenly with cream cheese mixture. Top 4 bread slices evenly with turkey, sprouts and lettuce. Top with remaining bread slices. Cut in half and serve with pickle spears.

Make Your Own Hummus at Home

Ingredients

2 cups canned garbanzo beans, drained

1/3 cup tahini

1/4 cup lemon juice

1 tsp salt

2 cloves garlic, halved

1 tbsp olive oil

1 pinch paprika

1 tsp minced fresh parsley

Directions

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

(Makes 8 Servings)

How to Prepare a Deli Roast Beef Wraps

Ingredients

1/3 cup fresh basil, chopped

1/3 cup low fat mayonnaise (I use Hellmans)

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

4 – 7 inch whole wheat tortillas

1/2 pound roast beef, sliced deli style

2 tomatoes, thinly sliced

2 cups lettuce, shredded

Directions

Combine the basil, mayonnaise, mustard, salt, and pepper in a small bowl. Spread evenly on the tortillas. Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up. Cut each wrap in half on a slight diagonal.

Simple Broccoli And Shrimp Recipe

Ingredients

2/3 cup chicken broth

1 tsp cornstarch

1 tbsp minced garlic, divided

3 tsp extra-virgin olive oil, divided

1/4-1/2 tsp crushed red pepper

1 pound raw shrimp (21-25 per pound), peeled and deveined

1/4 tsp salt, divided

4 cups broccoli florets

2/3 cup water

2 tbsp chopped fresh basil

1 tsp lemon juice

Freshly ground pepper to taste

Lemon wedges

Directions

Combine chicken broth, cornstarch and half the garlic in a bowl; whisk until smooth.

Heat 1-1/2 tsp oil in a large nonstick pan over medium-high heat.

Add remaining garlic and crushed red pepper. Cook while stirring for about 30 seconds. Add shrimp. Saut until shrimp are pink, about 3 minutes. Transfer to a bowl.

Add remaining oil to the pan. Add broccoli and a pinch of salt. Cook for 1 minute.

Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with shrimp.

Add chicken stock mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes.

Stir in basil and season with lemon juice and pepper. Add shrimp and broccoli; heat through. Serve with lemon wedges.

(Makes 4 Servings)

Cantaloupe Salsa Recipe

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.

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.)

How to Make Raw Tomato Carrot Soup

Ingredients

3 cups water

3 large carrots

1 apple – core removed

1 avocado- pit and skin removed

Fresh ginger – small piece, size of tip of finger

1 can coconut milk

1 tomato

Directions

In a food processor or high powered blender combine all the ingredients till smooth. Serve with a basil leaf garnish.

Chicken Pitas with Yogurt Dressing Recipe

Ingredients

1/2 cup plain yogurt

1/4 cup finely chopped cucumber

1/2 teaspoon dried dill weed

1/4 teaspoon dried mint, crushed

4 large pita bread rounds

4 lettuce leaves

6 ounces thinly sliced fully cooked deli chicken breast

1 small tomato, thinly sliced

1/3 cup crumbled reduced fat feta cheese

Directions

For dressing: In a small mixing bowl stir together yogurt, cucumber, dill weed, and mint. Set aside. For Sandwich: Place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.