Spinach & Tomato Ravioli

Ingredients:
1 cup tomatoes -- peeled, seeded,diced
1 small onion -- oven roasted
1 cup mushrooms -- minced
2 teaspoons garlic -- minced
1/2 pound spinach leaves -- blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu -- mashed
2 Tablespoons fresh basil -- minced
Ground black pepper
salt -- to taste
48 eggless ravioli dumplings

Directions:
Combine tomatoes, onion, garlic, and mushrooms in large pot. Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry. Do not over cook. Once complete, set aside to cool. Once cooled combine with spinach, cottage cheese, basil and tofu. Season with salt and pepper to taste. Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush. Add one Tablespoon of spinach mixture to the middle of each skin. Top with a second ravioli dumpling and press edges together to seal. Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.

Ground Oat Body Scrub

Ingredients:
2 Tablespoons rolled oats ground
2 teaspoons brown sugar
2 Tablespoons aloe vera
1 teaspoon lemon juice

Instructions:
Put rolled oats in blender and blend into a very fine powder. Place oats in small mixing bowl. Add brown sugar and lemon juice. Mix well. Once mixed, add aloe vera and stir into a paste being sure there are no lumps. Dampen the skin you will be applying paste to and massage paste onto skin. Rinse with warm water. Double the recipe to use over entire body.

Mexican Chicken Wraps

Ingredients:
2 cups skinless boneless chicken breast, cooked and cubed
1/2 cup light sour cream
1/2 cup chunky salsa
2 tablespoons light mayonnaise
1 cup shredded cheddar cheese
1 cup shredded lettuce
4 cholesterol free flour tortillas about 10 inches in diameter

Instructions:
Combine salsa, mayonnaise, and the sour cream. Then mix in the cheddar cheese and chicken. Evenly scoop onto the tortillas and sprinkle with lettuce. Fold over the sides and serve.

Low-Fat Berry Trifle

Ingredients:
1 8oz package of low-fat cream cheese
2 cups fat-free milk
1 8.5oz package angel food cake (cut into 1-inch slices)
1 8oz package of whipped topping
1 cup sliced strawberries
1 cup raspberries or blueberries
1 package instant vanilla pudding (low-fat)

Directions:
Beat cream cheese in a large bowl using an electric mixer. Slowly add milk, ½ cupful at a time and mixing well. Add pudding mix and mix well. Gently stir in whipped topping and then fold in fruit.

Arrange 1/3 of the angel cake slices into a serving bowl and top with 1/3 of the pudding and fruit mixture, repeat layers two more times. Refrigerate until set (about 30 minutes) and serve.

Homemade Lotion Softens Your Skin

Do you have irritated and dry skin? Try this homemade recipe for lotion to soften it up.

Ingredients:
1 cup dried chamomile
4 Tablespoons honey
1 cup milk
8 teaspoons wheat germ

Directions:
Place milk in small sauce pan on low heaat. Add chamomile and allow to simmer on low for a couple of hours. Pour through a strainer to remove any remaining dried chamomile. Place wheat germ and honey to liquid mixing well. Use as a lotion over entire body. Lotion stays fresh in the refrigerator for one week.

Sausage, Bean and Cheese Dip Cajun Style

Ingredients:
1 can chili-seasoned diced tomatoes (14.5 ounces)
1/4 cup water
1 teaspoon hot sauce
2 teaspoon cajun seasoning
2 can pinto or red kidney beans (16 ounce) , rinsed, drained and mashed with a fork
1 cup chopped green bell-pepper
1/2 cup diced reduced-fat smoked sasage
Cooking spray
4 cups freshly shredded reduced-fat sharp cheddar cheese, divided
Baked Tortilla chips

Directions:
Preheat ove to 350 F. Mix together tomatoes, water, hot sauce, cajun seasoning, beans, green bell-pepper, and smoked sausage. Spray 2 quart casserole dish with cooking spray. Place mixture into casserole dish. Bake for 30 minutes or until boiling. Sprinkle cheese over the top and bake for 5 more minutes. Best if served with low-fat tortilla chips.

Ham, Egg, and Cheese Breakfast Casserole

Ingredients:
3 cups French Bread, cubed
1 cup reduced fat ham, diced
Non-fat cooking spray
Egg Beater =to 1 egg, beaten lightly
1 1/3 cup fat-free milk
1/2 teaspoons dry mustard
1/4 teaspoons garlic powder
1/4 teaspoons onion powder
1/4 teaspoons paprika
1/8 teaspoons black pepper
1/2 cup red bell pepper, chopped
1/2 cup fat-free cheese, grated

Directions:
Place cubed bread into a Pyrex dish and spray with cooking spray. Sprinkle evenly with red pepper, ham and cheese. Mix together the egg substitute, milk, onion powder, black pepper, and garlic powder and pour over bread cubes also. Sprinkle with paprika. Refrigerate covered for 3 hours before baking. When the casserole is ready for baking, preheat the oven to 350 F. Cook for until browned (approximately 40 minutes).

Cool Off Watermelon and Fruit Salsa

Ingredients:
2 cups variety of fruit (strawberries, kiwi, berries, peaches, etc.)
1 seedless watermelon (or other seedless melon of your choice)
1/4 cup bottled sangria or sparkling white grape juice
1 tablespoon lemon juice

Directions:
Slice the melon of your choice into 4 pieces 1/2 inch thick and refrigerate. Cut fruit into small bite sized pieces. To make the salsa combine fruit pieces in a bowl with sangria or white grape juice. Toss together, cover and refrigerate for 2 to 5 hours. When ready to serve, sprinkle lemon juice over melon slices and top with salsa.

Turkey and Avocado Salad with Toasted Pine Nuts

Ingredients:
2 cups of cooked and sliced turkey (you can use Rotisserie deli turkey)
1 large avocado sliced
2 red apples, cored and sliced
Bunch of mixed salad leaves

Dressing:
3 tablespoons apple juice
3 tablespoons low-fat natural yogurt
1 teaspoon clear honey
1 teaspoon mustard
2 oz of toasted pine nuts for garnish

Directions:
Place all the salad items in a large bowl and gently toss together. In a separate bowl mix all the dressing ingredients together except the pine nuts. Pour dressing over the salad and top with toasted pine nuts. To toast the pine nuts, place a little olive oil or non stick spray in a non stick frying pan and toast the pine nuts for approximately 2 minutes.

Cranberry Pecan Couscous Salad in Lemon

Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.

Ingredients:
1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced
1/4 cup shredded fresh basil


Lemon Dressing Ingredients:
Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves, minced
1 /2 teaspoon salt
Freshly ground black pepper
1/3 cup olive oil


Directions:
Preheat oven to 350 degrees. Toast pecans in a shallow pan until fragrant, approximately 5-7 minutes. Set aside. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove cover and fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil.


Combine dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and stir. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving.

Good For Your Heart Turkey Reubens

Ingredients:
1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray


Directions:
Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. Top with dressing spread bread slices, dressing side down. Spray skillet with vegetable oil. Cook over medium heat until toasted and cheese melts, turning once. Repeat with remaining sandwiches.

Tangy Watermelon Juice

Ingredients:
¼ of a small sized watermelon
Juice of one lemon

Tip: Always use organic vegetables and fruit when juicing. Non-organic vegetables contain large amounts of pesticides and other chemicals which are harmful to your body.

Juice according to juicer instructions and enjoy!

Fruit & Veggie Facts:

• Lemons are great for helping the body absorb iron. Also a good source of Vitamin C.
• Watermelon has been shown to help reduce the inflammation that may contribute to asthma, diabetes and arthritis.

Green Olive Spread

Ingredients:
2 cups Spanish green olives
2 Tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Directions:
Combine green olives, capers, anchovy fillets, lemon zest and parsley together in a blender and puree thoroughly. Once puréed, add olive oil and blend until mixed well.

Tip:
Use this spread as a cracker or bread topper or add to dressings to create a unique and tasty flavor.

Easy Low-Fat Brownies

Ingredients:
½ cup unsweetened cocoa powder
1 4oz jar of prune-flavored baby food
3 egg whites
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
¼ cup whole wheat flour
¼ cup white flour

Instructions:
Preheat oven to 350F. Spray a non-stick brownie pan with a little cooking spray. Combine all ingredients in a large bowl and mix well. Bake for approximately 25 minutes, taking care not to over bake. Remove to wire rack to cool and serve.

Orange and Cashew Couscous Salad

Ingredients:
For the Salad:
8 oz of apple juice
6 oz of couscous (dried)
½ red pepper, cored, deseeded and diced
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 oz of raisins
2 oranges peeled, deseeded and cut into segments
1 oz of cashew nuts

Dressing:
Juice of 1 orange
Juice of 1 lemon
2 teaspoons olive or walnut oil
1 teaspoon honey

Directions:
Place the apple juice in a saucepan and bring to a boil. Slowly stir in the couscous and remove from heat. Cover and let stand for 7 to 10 minutes until liquid is absorbed. Fluff with fork. Add the herbs, raisins and peppers and orange segments. Gently toss together. Transfer to serving bowl.

For the dressing, place the ingredients in a saucepan and gently heat until the honey is dissolved. Do not bring to a boil. Drizzle dressing over the salad and garnish with cashew nuts.