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Ingredients:
2 hard boiled eggs, whites only, chopped
1/2 c cucumbers, chopped
1 Tbsp Dijon Mustard
1/2 tsp dried dill
1/4 tsp lemon pepper
Prep:
1. Mix all ingredients together.
2. Chill for 30 min and serve on crackers.
Entire recipe:
Cal: 43, Fat: 0, Chol: 0, Sodium: 277mg, Carb: 3g, Fiber: 0g, Sugar: 1g, Protein: 8g
Ingredients: (4 servings)
1 (4 oz) can Tiny Shrimp (like Bumble Bee), drained
1 c cucumbers, diced
8 grape tomatoes, cut in half
1/4 c red onions, diced
1 tsp Fiesta Lime Seasoning
1 tsp lime juice
Prep:
1. Combine all the ingredients together.
2. Chill for 30 min and serve.
Per serving:
Cal: 37, Fat: 1g, Chol: 25mg, Sodium: 186mg, Carb: 3g, Fiber: 0, Sugar: 1g, Protein: 6g
Ingredients: (24 bites)
1 (15 oz) can black beans, low sodium
3/4 c egg substitute
1 c granulated sugar substitute
1/2 c unsweetened cocoa powder
1/4 c unsweetened applesauce
1-1/2 tsp baking powder
Prep:
1. Preheat oven to 350°F. Spray a mini muffin pan with cooking spray.
2. Combine all the ingredients into a food processor and process until smooth. Place 1 Tablespoon of mixture into each muffin cup.
3. Bake 10 min, until mixture is set.
Per Bite:
Cal: 25, Fat: 0, Chol: 0, Sodium: 17mg, Carb: 4g, Fiber: 2g, Sugar: 0, Protein: 2g
Ingredients: (4 servings)
1/2 c diced red onions
1 minced garlic clove
1 Tbsp grated fresh ginger
1/2 tsp ground cumin
1/2 tsp ground mustard
1/2 tsp curry powder
1/2 tsp ground turmeric
1 (14.5) oz diced tomatoes, undrained
1 Tbsp raisins
1 Tbsp granulated sugar substitute
Prep:
1. Heat a saucepan over medium-high heat and spray with cooking spray. Add onion and cook until softened, 5 min. Add garlic and ginger and cook 1 min.
2. Stir in cumin, mustard, curry and turmeric. Add tomatoes and bring to a boil.
3. Cover, reduce heat to low, and simmer 10 min, until slightly thickened.
4. Stir in raisins and sugar. Pour into serving dish and serve with pitas.
Per serving:
Cal: 46. Fat: 0, Chol: 0, Sodium: 115mg, Carb: 10g, Fiber: 1g, Sugar: 5g, Protein: 1g
Ingredients: (4 servings)
4 baby bell peppers
1/2 c soy crumbles
3 wedges Laughing Cow Spicy Pepper Jack Cheese
1 tsp Mrs. Dash Fiesta Seasoning
Prep:
1. Preheat oven to 350°F. Line a baking pan with foil and spray with cooking spray.
2. Cut peppers in half length-wise and scoop out the seeds.
3. In a bowl, mix together the soy crumbles, cheese and seasoning. Fill pepper halves with mixture.
4. Place stuffed peppers onto baking pan and bake 15 min, until peppers are slightly softened and filling is heated through.
Per serving (2 pepper halves):
Cal: 57, Fat: 1g, Chol: 4mg, Sodium: 238mg, Carb: 5g, Fiber: 2g, Sugar: 2g, Protein: 6g
Ingredients: (8 muffins)
1 (5 oz) package Baby Kale, Spinach and Chard Mix (like Fresh Express)
5 oz chopped bell peppers
1-1/2 c egg substitute
Salt and pepper
Prep:
1. Preheat oven to 350°F. Spray 8 cups of a muffin pan with cooking spray.
2. Empty salad mix onto a microwave-safe plate. Microwave on high for 2 min until greens are wilted. Distribute evenly among muffin cups. Top with bell peppers.
3. Whisk egg substitute together with salt and pepper. Pour into muffin cups filling all the way to the top.
4. Place muffin pan in the oven and bake for 20 min, until eggs are set.
Per muffin:
Cal: 35, Fat: 0, Chol: 0, Sodium: 106mg, Carb: 3g, Fiber: 1g, Sugar: 1g, Protein: 6g
Ingredients: (12 balls)
1 c raw unsalted cashews
8 oz pitted dried dates
1/4 unsweetened coconut flakes
Prep:
1. Place cashews in food processor and process until they're the size of rice. Add dates and process until mixture comes together.
2. Form mixture into balls about a Tablespoon each using hands to pack them firmly.
3. Place coconut flakes onto a plate. Roll balls in flakes and use hands to make sure they stick to the outside of each ball.
4. Store in a container with a lid to keep fresh either in the fridge or room temperature.
Per ball:
Cal: 120, Fat: 6g, Chol: 0, Sodium: 0, Carb: 17g, Fiber: 2g, Sugar: 12g, Protein: 12g
