Fruit Salad

Ingredients

6 Bananas (sliced)

2 pint strawberries (sliced in half)

4 Kiwis (peeled and sliced)

1 apple (sliced without core)*

Preparation

After fruit is washed thoroughly and sliced add to a large bowl. Mix by hand and for an even better twist sprinkle some lemon juice on it. Chill and serve!

How to Make a Spinach & Feta Omelet

Ingredients

6 egg whites

1 whole omega-3 egg

28 ounces (1 slice) feta cheese

1/2 cup mushrooms

1/4 onion

1 handful of spinach

4 oz smoked ham

Now to make it!

Preparation

Chop mushrooms and onions and saut in a lightly coated pan of olive oil. After 2-3 minutes add the whisked eggs into the pan and break up

the feta cheese and add the ham to the top on top. Cook on low while covered for 3-5 minutes. Remove from pan and enjoy!

Pinto Bean Party Dip

Ingredients

2 – 15 ounce can pinto beans, drained

8 slices canned jalepeno and 2 tablespoons of juice

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon onion powder

1/8 to 1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Directions

Puree all ingredients in food processor or blender on high speed until smooth. Cover and refrigerate for 1 hour. Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.

Blue Cheese Baguette Spread

Ingredients

8 ounces fat free cream cheese, softened

2 ounces Bleu cheese, crumbled

2 tablespoons walnuts, toasted and coarsely chopped

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

1/4 teaspoon freshly cracked black pepper, to taste

pinch of salt

Directions

Mix all of the ingredients together and chill. Spread on thin slices of baguette or party rye bread.

The New Yorker

Ingredients

6 egg whites

1 whole omega-3 egg

1 green pepper

1/2 small onion

1 slice cheddar (28 ounces)

2 tsp of coconut oil

6 oz turkey ham

Preparation

Whisk all eggs in a large bowl. Chop peppers and onions to desired size. Next, saut the onions in 2 tbsp in coconut oil. After lightly sauted, pour eggs into pan and wait a second or two so it evens out. Add peppers, cheese, and turkey ham to the top and continue to cook on low, covered for 3-5 minutes. Remove from pan and enjoy!

Refreshing Peach Cucumber Salsa

Ingredients

2 cups diced peeled pitted ripe but firm peaches

1 cup diced unpeeled hothouse cucumber (English kind is best)

3/4 cup diced red bell pepper

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons apricot preserves

1 teaspoon chopped canned chipotle chiles in adobo sauce.

Directions

Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)

Southwest Steaks w/Salsa Sauce

Ingredients

2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat

1 tsp chili powder

1/2 tsp kosher salt, divided

1 tsp extra-virgin olive oil

2 plum tomatoes, diced

2 tsp lime juice

1 tbsp chopped fresh cilantro

Directions

Rub both sides of steak with chili powder and 1/4 teaspoon salt.

Heat oil in a medium pan over medium-high heat. Add steaks and cook, turning once cook until it reaches your desired level of doneness. Cover steaks with foil and let rest while you make the salsa.

Add tomatoes, lime juice and remaining 1/4 teaspoon salt to the pan and cook, stirring often, until tomatoes soften, about 3 minutes.

Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve steaks topped with the salsa.

(Makes 2 Servings)

Guacamole

Ingredients

6 avocados

2 tomatoes

2 tsp lemon juice

1 onion (diced)

1/2 tsp salt

Preparation

Peel and pit the avocados and add to a bowl. Chop the tomatoes into 4 equal pieces and add to bowl with diced onion. Mash it and mix it well, and throw on the lemon juice and the salt. Chill and serve!

Simple Hummus Recipe

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)

Low Calorie Crab Rolls Recipe

Ingredients

6 tablespoons low fat mayonnaise (we used Hellman’s)

1 tablespoon fresh lemon juice

1 teaspoon grated lemon peel

1/8 teaspoon cayenne pepper

3/4 pound fresh crabmeat, picked over

3 tablespoons finely chopped green onions

Olive oil cooking spray (about 2 teaspoons)

4 hot dog buns, sides split open

4 red leaf or Bibb lettuce leaves

Directions

Whisk together low fat mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper. Spray cut sides of hot dog buns with olive oil. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.