We need your healty recipe!
If you have a healthy low cal/carb. recipe you
want to share, Please share it here... if you see
one you like pick it up. Happy Healthy Eating!

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Asian coleslaw salad
makes 14 1/2 cup serving,only 50 calories per serving,
(from fat 5)
WHAT YOU NEED
1 box frozrn sugar snap peas
1 16 oz. coleslaw mix (shredded cabbage and carrots)
1 cup thin bite size red bell pepper
1 cup chredded carrots(1 1/2 medium)
1 package 3oz oriental flavoe ramen noodles soup mix
1 cup sweet-and-sour sauce
2 tbs. soy sauce
WHAT TO DO
cook and drain sugar peas(as directed on box) cool 1 minute
in large serving bowl,toss coleslaw mix,bell pepper,abd carrots.
dicard seasonig pack from ramen noodles,break noodles in bite size pieces
add to salad.
and the sugar snap peas to salad,in small bowl mix, sweet-n-sour sauce
and soy sauce and toss gently. cover refrigerate for at least 1 hour
to soften noodles before serving.

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I just received Kraft's Food & Family mag yesterday. I'm not sure if anyone else gets this mag, but this month they have a bunch of healthy recipes in there.

No Cream Creamy Broccoli Soup
2 med carrots, peeled, chopped
1 med onion, chopped
2 celery stalks, chopped
3 tbsp oil
2 cans (14.5 oz ea.) chicken broth
2 cups water
2 sm bunches fresh broccoli, trimmed, cut into 3-in lengths (about 4.5 cups)
.5 cup Minute Premium white rice, uncooked
2 cups milk
.25 cup grated parmesan cheese

Cook and stir carrots,onion, and celery in hot oil in lg saucepan on med-high heat 3 minutes. Add chicken brothand water; stir. Bring to boil.

Stir in broccoli and rice. Reduce heat to med-low; simmer 10-15 mins or until vegetables are tender, stirring frequently.

Add soup, in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasionally.

Makes 8 servings, 1 cup each.
Cal 160; Fat 8g; Chol 10mg; Sodium 460mg; Carb 14g; Fiber 2g; Sugars 6g; Protein 8g


Powerhouse Salad
2 cups spring mix or torn mixed salad greens
.25 cup sm broccoli florets
.25 cup red peper strips
.25 cup cherry tomatoes
2 tbsp shredded carrots
1 tbsp slivered almonds
2 tbsp light rf ranch dressing

Place all ingredients except dressing on large serving plate.

Drizzle with dressing just before serving.

Makes 1 serving.
Cal 150; Fat 8g; Chol 10mg; Sodium 400mg; Carb 17g; Fiber 5g; Sugars 5g; Protein 4g

Better-than-ever Beef Enchiladas
.5 lb extra lean ground beef
.5 cup chopped green peppers
.5 cup chopped red peppers
2 cups thick n' chuncky salsa, divided
1 cup shredded rf sharp cheddar cheese
2 tbsp light italian rf dressing
8 corn tortillas (6 in)
2 tbsp chopped fresh cilantro

Preheat oven to 400 F. Cook meat and peppers in a lg non-stick skillet on med heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3-4 min or until peppers are tender. Remove from heat; stir in .5 cup of the cheese.

Spread .25 cup of the salsa onto bottom of 13x9-in baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas and wrap them in a lg sheet of waxed paper. Microwave on HIGH 20-30 sec or just until warm. Immediately spoon 1/3 cup meat mixture down the center of each warm tortilla; roll up. Place, seam side down in dish. Repeat with the remaining 4 tortillas and remainng meat mixture. Spoon remaining .75 cup salsa evenly over filled tortillas; cover with foil.

Bake 20 min or until heated through. Uncover; top with remaining .5 cup cheese. Bake an additional 2-3 mins or until cheese is melted. Top with cilantro.

Makes 4 servings.
Cal 340; Fat 11g; Chol 55mg; Sodium 1310mg; Carb 38g; Fiber 5g; Sugars 6g; Protein 23g
**We saved 200 calories and 18g of fat per serving by using some reduced fat products, decreasing the amount of beef and using a leaner variety. Tortillas are sometimes dipped in hot oil to soften for easier rolling, but we brushed ours with reduced fat dressing and warmed them for extra savings.

Love those recipes! thanks!

Steamed veggies...

squash,carrots,cauliflower,brocolli,zuccini, and aspargus tips.
very little water in bottom of pan,
use veggie basket, place veggies in
bring water to a boil, cover tightly.
boil water for 7 minutes.
season with a little garlic&parshley.

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cherry tomato salad
http://allrecipes.com/recipe/cherry-...spx?lnkid=1014

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"Apple Pie-Esque" (Healthy but delicious quick snack!)

Take an apple, cut it into slices
Put cinnamon and a pinch of brown sugar on top
Put it in the oven at 350 for like.. 3 minutes
Tastes JUST like apple pie, but HEALTHY

You can also add fat free cool whip to make it even better

OH SOUNDS GOOD thanks for sharing

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