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)

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!

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.

1 medium eggplant

1 large sweet red bell pepper

1 small sweet red onion

1 clove garlic, finely minced

2 teaspoons fresh lemon juice

1 teaspoon extra virgin olive oil

Pinch of fresh ground black pepper

Minced fresh Italian parsley leaves for garnish

Directions

Preheat oven to 375 degrees F. Stab eggplant all over with the tines of a fork. Place on a rack in roasting pan and bake in preheated 375 degree oven for about 40 minutes.

Prick onion and pepper all over with the fork as well and place on rack beside the eggplant. Continue roasting for 30 more minutes until vegetables are very soft. Let cool until you can handle.

Remove stem of eggplant, cut in half. Remove as many seeds as possible, then chop. Remove from skin and chop eggplant coarsely and place in a food processor. Cut pepper in half, remove skin, seeds, stem and membranes. Chop and add to the food processor. Coarsely chop onion and add to processor.

Add garlic, lemon juice, oil, black pepper and process until mixture is somewhat chunky. Cover and let stand for 30 minutes to one hour before serving. Garnish with minced parsley.

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.

1/2 cup crushed walnut

2 cups of oats

1/2 cup raisins

4 tbsp whole flax seed

1/2 tsp vanilla extract

1/2 cup sugar free maple syrup

Preparation

Add all ingredients except vanilla extract into a bowl, mix it until its blends. You may think it needs more liquid, it won’t just keep mixing. Next add vanilla extract and remix. Once mixed, break into 8 equal individual pieces and form a bar. Place all bars on a baking sheet that has been coated with coconut oil and bake at 350 F for 8 minutes.

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.)

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.)

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.

1 cup fresh cranberries, chopped

1/2 cup powdered sugar

2 cups reduced fat baking mix (like Bisquick)

1 cup skim milk

2 tablespoons granulated sugar

1 egg

Directions

Combine cranberries with the powdered sugar. Let stand for 5-6 minutes. Combine Bisquick and remaining ingredients. Stir until moistened (will be lumpy). Stir in sugared cranberries. Pour into cooking oil sprayed muffin pans. Bake at 400 degrees F. for 20 minutes or until a toothpick comes out clean.