Kickin Salsa

2 Very Ripe Tomatoes - Beefsteak or Your Choice
1 inch slice of Sweet Onion
1 Roasted Red Pepper
1 Teaspoon of Chipotle Powder
1 Tablespoon of Lemon Juice
1 Garlic Clove
1 Tablespoon of dried or fresh cilantro

Mix all in a blender and serve with Blue Corn Chips.

This salsa will make your mouth burn a bit after a few bites but it is soooooooooooo good, so easy, and light on calories. Get your daily intake of fruits and veggies with this salsa.

Excellent Healthy Edamame Salad

2 Cups of Cold and Shelled Edamame (just let frozen sit for 15 minutes)
1 cup of frozen corn (sit with edamame until unfrozen)

In a bowl, mix:
1/2 cup of light EVOO
6-7 Tablespoons of any kind of Balsamic vinegar (or you can use red wine vinegar)
1 Tablespoon of dijon mustard
salt and pepper
Mix together.

Add edamame and corn and there you go. A nice salad dish great with any meat really.

Remember edamame has one of the highlest levels of protein with all nine essential amino acids and monunsaturated fat that helps to control bad fat and lower cholestoral. Also edamame is packed with fiber and heart healthy.

Weight Watchers Haystacks

1 12oz bag of Nestle's dark chocolate chips
1 box of original Fiber One cereal

1. Melt the chocolate chips in the microwave.

2. Slowly stir in the Fiber One cereal. You can use the whole box.

3. Drop the mixture into muffin tins--makes 24.

Refrigerate and enjoy. CAUTION:: This is very high fiber, 2 a day are plenty. Don't give to young children.

1 point each.

Fresh Corn, Tomato & Avacado Salad (Weight Watchers)

1 ear of corn, cleaned
1 avocado, pitted peeled and cut into 1/2" pieces
12 grape tomatoes halved
3 tbsp finely chopped red onion
3 fresh basil leaves, thinly sliced
2 tsp olive oil
2 tsp lime juice
1/4 tsp salt
pepper to taste

Cook corn and after cool, cut the kernels from the cob and put in a serving bowl.  Add the remaining ingredients and toss to mix.

Serves 4 - 2 points

Judy's Enchiladas

CREAMY CHICKEN & CHILE ENCHILADAS


1 pound uncooked chicken breast strips1 package (8 ounces) FF cream cheese, cut into strips1 can (4.5 ounces ea) chopped green chilies
4 oz of chopped Jalapenos peppers1 package (8-10 count) flour tortillas for soft tacos & fajitas2 cans (10 ounces each) Old El Paso 1 red and 1 green chile enchilada sauce3/4 cup shredded jack/cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese, jalapenos and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.

Filling 3 pts
Added cheese 2
Low fat tortillas 1
Total 6 points

Judy's Lasagne

Low Fat Lasagna

Sauce:

1 tsp oregano
1 tsp Tarragon
pinch cayenne, salt & pepper
1 tsp Basil
1 Bayleaf
12 oz can Tomato paste
15 oz Tomato sauce
1/2 cup water
1 large can diced tomatoes - drained.
Mushroom slices
green pepper slices
onion slices
4 oz burger

1. Saute mushrooms, green peppers and onions in tomato sauce til tender. Then add to above sauce ingredients. Simmer for 30 minutes. Remove bay leaf.

Make Cottage Cheese filling:
2 cups 1% fat cottage cheese
1 egg beater package
1/2 cup grated romano cheese
1 tbsp parsley flakes

1. Mix all ingredients together thoroughly.

Cook 9 flat lasagna noodles in boiling water for 8-9 minutes -- al dente.

Assemble as follows:
Layer of lasagna noodles
Layer of sauce
1 Layer of fat free mozarella cheese slices – sandwich size 8 of them
Layer of lasagna noodles
Layer of cottage cheese mix
Layer of lasagna noodles
Layer of sauce
Layer of mozarella cheese @ 2% shredded

Bake at 375 for 30-35 minutes. Let set for 10 minutes before slicing. 9 servings 4 grams Fiber, 20- calories, 10 grams fat . 7 Points

Chicken Enchiladas

Tyler Florence has this recipe on Foodnetwork.com, http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html, AND it is outstanding.

If you like corn tortillas and a corn/tomato type base for chicken enchiladas, you'll love this.

I'm planning to substitute the following to take the sugar count/calorie count down a bit.

1 Can Stewed tomatoes - use instead 2-3 tomatoes fresh
Chipotle Chiles canned - 1-2 jalapenos fresh
whole green chiles - use 2-3 whole green chiles fresh
all purpose flour - whole wheat flour
Stick to low fat shredded cheese - cheddar, colby, jack, or mexican
Mexican spice blend - skip it and just put garlic powder, cumin, salt and pepper on your chicken

Instead of canned enchilada sauce, quickly mix up your own:

• 2-3 chopped tomatoes
• 1 jalapeno
• 2-3 whole green chiles
  
• 1 T lime juice
• 1 T of cilantro leaves
• 1/2 roasted red bell pepper
  
• 1 T Splenda
• 1 T chili powder
• 1/2 t cumin
• 1/4 t salt

Be sure to put a fat free Sour Cream as a side and fresh guacamole (little to no salt) too!

Good Luck!!

Peanut Butter Oat Bars - Healthy, Healthy, Healthy

All the 'Blast Belly Fat' articles state basically the following: Eat one of these foods in every meal and you will burn belly fat - olive oil, sunflower seeds, nuts, avocados, whole grains. In addition, have fish (specific salmon or mackerel) at least twice a week and drink 3 cups of green tea (there is decaffeinated).

This recipe covers so much of the above - the bars include whole grains, nuts, olive oil and you can add sunflower seeds over time. I also add flax seed oil and flax seeds to add another healthy food containing both fiber and omega-3. And I add Apricots to get a fruit into the bar and add a little more stickiness to hold these bars together.

Plus making these will take you all of ten minutes, five minutes when you get the hang of it. It's a lot like making rice crispie bars.

I've made this four times and it's usually gone in 2-4 days. You won't regret making this snack/breakfast bar.

http://www.foodnetwork.com/recipes/oatmeal-peanut-butter-energy-bars-recipe2/index.html