3 slices bacon (turkey bacon can be used) 8 crimini mushrooms 1 tablespoon butter (I Can’t Believe It’s Not Butter or Smart Balance) 1 tablespoon chopped onion 3/4 cup shredded low-fat or ff Cheddar cheese Directions 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
1 pound thin asparagus spears 1 tablespoon extra virgin olive oil 1 ounce shaved low-fat Parmesan cheese freshly ground black pepper, to taste 1/4 cup balsamic vinegar, or to taste Directions 1 Preheat oven to 450 degrees F (230 degrees C). 2 Place asparagus on a baking sheet. Drizzle with olive oil,
28 asparagus spears, trimmed (2 bundles) 1/2 cup plain non-fat yogurt 1 TB crumbled bleu cheese 1/4 cup freshly squeezed lemon juice 1 TB snipped fresh chives 1 garlic clove, peeled and minced 2 beefsteak tomatoes, cored and cut into wedges salt and ground black pepper to taste garnish: 1/2 cup chopped
1/2 lemon 6 cups water 4 sprigs fresh parsley 1 bay leaf 5 whole black peppercorns 1 teaspoon dried thyme 2 large artichokes Yogurt Mustard: 1/2 cup plain nonfat yogurt 1 teaspoon Dijon-style mustard 1/8 teaspoon lemon pepper 1 teaspoon red wine vinegar 2 TB minced shallot (1 small shallot) Put the
Makes 6 servings. 1/4 cup olive oil 4 fresh tomatoes, diced 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 6 artichoke hearts, drained and chopped 2 red bell peppers, chopped 1 (8 ounce) package low-fat mozzarella cheese, cubed 6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded low-fat Cheddar cheese 1 tablespoon finely crushed pecans (or the nut of your choice) 1 tablespoon Smart Balance spread 1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for
Makes 4 servings. 4 skinless, boneless chicken breast halves – pounded thin 4 ounces low-fat cream cheese, softened (or cc sub for phase 1) 1/3 cup low-fat feta cheese 1 teaspoon garlic powder 2 teaspoons dried dill weed 2 tablespoons melted Smart Balance spread salt and pepper to taste Directions 1 Preheat
9 ounces baby spinach (about 8 cups lightly packed) 3/4 cup sliced almonds 5 tablespoons extra-virgin olive oil 1 pound medium sea scallops, tendons removed (see note) Salt 4 ounces jarred roasted red peppers, drained and cut into thin strips (about 1/2 cup) 2 medium shallots, sliced thin Dash ground black pepper
Makes 4 servings. 1 3/4 pounds beef sirloin steak 1/3 cup olive oil 3 tablespoons red wine vinegar 2 tablespoons lemon juice 2 cloves garlic, minced 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 3/4 cup crumbled blue cheese 8 cups romaine lettuce – rinsed, dried, and torn
1 tbl minced garlic (vary to taste) 1 medium onion, chopped 1 medium jalapeno, chopped small 1 small red pepper, chopped 2 stalks of celery chopped small 1 can cannelini beans (white kidney beans) 1 lb hot Italian sausage (hot turkey sausage preferred) 2 cups chicken broth 1 c vegetable cocktail (v8