Want something really tasty but light. Try This Recipe!

1 Diced Roma Tomato, 1 Can of Chick Peas, 1 Sweet Onion, 1/4 Cup Red Bell Pepper, 1 TBS Olive Oil, Fresh Cilantro, 1/4 Avocado Garlic Powder Put Olive Oil in a skillet and saute' Red Bell Pepper and Sweet Onion until tender. Put Chick Peas in a microwaveable dish and warm 1 minute. In a glass bowl add veggies from skillet and Chick Peas. Add diced Roma Tomato, springs of Cilantro, garlic powder, salt and pepper to taste, toss all ingredients together. Spoon onto a lettuce leaf and top with chunks of Avocado. Enjoy!

What to do with left over grilled shrimp and asparagus!

1 Sweet Onion, Asparagus (cut into bite size pieces), Shrimp, Minced fresh garlic, 1 TBS Olive Oil Turn left over grilled shrimp and Asparagus into a delicious lunch! In a skillet add a small amount of olive oil. Sauté garlic and sweet onion until onion is tender. Add shrimp and asparagus to skillet and warm. Salt and Pepper to taste. Enjoy!

Great Breakfast or Snack!

Kashi Go Lean Cereal 1 container of low fat/low sugar yogurt. (I like Kroger CarbMaster Yogurt) 1 banana or fruit of your choice. Mix it all together and you've got a really tasty and healthy breakfast. If you like you can a dollop of cool whip. Enjoy!!!

Veggie and Cheese Frittata

Ingredients:

3 eggs (or egg substitute)
½ large Vidalia onion diced
Spinach (I use leftover spinach that I have sautéed in olive oil with fresh garlic from the night before)
Jalapenos
¼ cup Colby Jack Cheese (or your favorite cheese)
1 T olive oil
Sriracha Hot Chili Sauce (optional)

Instructions:

In a small skillet that can be put in the oven safely. Put about 1 TBS of olive oil and add onions. Sauté until tender add jalapenos and spinach sauté until hot.

In a bowl whisk eggs and add salt and pepper. Pour into skillet. I stir it around in the skillet like I do scrambled eggs until it the eggs are almost done.

Then I take the skillet off burner top with cheese and place in the oven on broil until the cheese is melted. If you prefer not to use cheese that’s ok, but place the skillet into the oven so the top can brown a little.

I love hot sauce and my favorite is Sriracha Hot Chili Sauce I drizzle it on top.

This is a great recipe that you can change with whatever veggies you have available and you can also add meat. I like to use leftovers from the night before.

Enjoy!

White Chili

2 lbs Cooked Shredded Chicken Breast
1 T olive oil
2 med. Onions chopped
4 garlic cloves minced
2 (4 oz) cans chopped mild green chilies
2 T ground cumin
1 tsp. oregano
¼ tsp cayenne pepper
3 16 oz cans great northern beans
6 cups chicken stock or 3 14 oz cans chicken broth
2 cups Monterey jack cheese (make sure to have a little extra to top each bowl)
Salt and pepper to taste

Put boneless skinless chicken breast in a large pot fill 3/4 of the way with water. Boil chicken until done.

Heat olive oil over medium heat. Add onions sauté 5 minutes; add garlic, chilies, oregano, cayenne pepper and cumin and sauté for 2 minutes.

Take chicken out of pot and sit aside to cool. Add the ingredients you sauteed to the pot of water. Add beans and Monterey jack cheese and bring to a boil.

Shred chicken into small pieces with a fork and add to pot.

Reduce heat to simmer.

Salt and pepper to taste.

Top with extra Monterey jack cheese.

Enjoy!!