This salad is one of my absolute favorites!! It's great by itself, or as a salsa with tortilla chips, or even as a topper over chicken! It's so yummy!! It's easy, but requires a lot of chopping!

Prep Time: .5-1 hour

Makes approximately 12 (or more) servings

Ingredients:

2-15 ounce cans of black beans, rinsed and drained

2-15 ounce cans whole kernel corn, drained

8 green onions, chopped

2 jalapeno peppers, seeded and minced

1 green bell pepper, chopped

1 avocado - peeled, pitted and diced

1-4 ounce jar pimentos

3 tomatoes, seeded and chopped

1/2 cup chopped fresh cilantro

1 lime, juiced (or 3 tbsp of lime juice)

1/2 cup Italian salad dressing

1/2 teaspoon garlic salt

Directions:

1. In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Note:

This tastes better as it chills. I would allow at least 30 minutes to chill before serving. It's even better the next day!!

This salad is absolutely amazing! Everytime I make it, I have numerous people ask me for the recipe. It sounds strange, but is wonderful!

Prep Time: 15-20 minutes

Makes approximately 8 servings

Ingredients:

1 package of romaine lettuce (3 heads) - or any kind of lettuce you like

4 cups sliced strawberries - or as many as you like

1/2 cup vegetable oil

1/4 cup white wine vinegar

1/2 cup white sugar

1/4 teaspoon paprika

2 tablespoons sesame seeds

1 tablespoon poppy seeds

Directions:

1. In a large bowl, toss together the lettuce and strawberries.

2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the lettuce and strawberries, and toss to coat.

I just tried this recipe as I was making this page, and all I can say is, "WOW!!" My husband and I were blown away by the awesome cheesy taste! I know you'll love it too!!

Prep Time: approx. 20-30 minutes (or less!)

Cook Time: approx. 40 minutes

Makes 8 servings

Ingredients:

8 skinless, boneless chicken breast halves

1 cup crushed cornflakes cereal

3/4 cup grated parmesan cheese

1/4 cup shredded cheddar cheese

1/2 cup butter, melted (I use Smart Balance butter spread.)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.

3. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.

4. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

These are awesome! You can significantly lower the point values according to the type of tortillas you use, the cheese, and sour cream.

Prep Time: approx. 20 minutes

Cook Time: approx. 30 minutes

Makes 4 servings

Ingredients:

1 1/2 pounds skinless, boneless chicken breast meat - cubed or shredded

1/8 cup red wine vinegar

2-3 tablespoons of lime juice (add more or less depending on your preference)

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon black ground pepper

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

10 (6 inch) flour tortillas

1 tomato, diced

1/4 cup shredded lettuce

1/4 cup Monterey Jack cheese (or any kind you like)

1/4 cup salsa

Directions:

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic, and oregano. Simmer for an extra 10 minutes.

2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

This is very good! You can make more or less sauce depending on your taste. It's really good over rice, as the sauce makes an excellent sauce for the rice. I also toast sliced almonds over the chicken under the broiler for about five minutes before serving. It's very delicious!!

Prep Time: 5 minutes

Cook Time: 50-60 minutes

Makes 4 servings

Ingredients:

4 boneless skinless chicken breasts (Or any cut you like. I usually use breasts or tenderloins.)

1/2 cup low sugar apricot preserves

1/2 cup Fat Free French dressing

1/2-1 ounce package dry onion soup mix (I usually season this to taste.)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl combine the jam, dressing and soup mix. Mix together.

3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Note:

Cooking time varies depending on what cut of chicken you use. If you use tenderloins, cooking time be less, so make sure to keep a close eye on your chicken!!

I make this at least once every couple of weeks. It's really delicious, and my husband loves it! I got this from Rachel Ray.

Prep Time: approx. 10 minutes

Cook Time: approx. 15 -20 minutes

Makes approximately 4 servings

Ingredients:

1 1/4 pounds of boneless skinless chicken breasts (Or any cut you like. I usually use 8-10 tenderloins.)

8 ounces shredded parmesan cheese (Make sure you get the shredded, not grated.)

1 tablespoon extra virgin olive oil

black pepper according to your taste

1 tomato, diced and crushed

1/2 onion, diced

1/2 tablespoon oregano (or to taste)

1 tablespoon basil (Or to taste. I usually use more because I love basil.)

garlic salt to taste

Directions:

1. Heat a large nonstick skillet over medium high heat - your pan must be very hot when the chicken is added.

2. Roll out a 2-foot piece of waxed paper or foil near the stove top.

3. Pile the shredded cheese on the work surface created with the waxed paper or foil.

4. Season your chicken breasts (or tenders) with black pepper, but no salt; the cheese will add enough salt to the taste of the dish.

5. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.

6. Add 1 tablespoon extra virgin olive oil to the skillet, 1 turn of the pan.

7. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

8. While chicken cooks, combine tomato, onion, oregano, basil, and garlic salt in small saucepan and cook on low until heated.

9. Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of sauce.

Note:

This goes great with "Roasted Potatoes and Vegetables" also on this site in the side dish category.

This is the ONLY salmon recipe I use because it is so delicious! My husband raves about this everytime I make it.

Prep Time: approx. 40+ minutes (because you have to marinate the salmon)

Cook TIme: approx. 20 minutes

Makes 4 servings

Ingredients:

1 pound salmon fillets

1/4 cup maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon black ground pepper

Directions:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for at least 30 minutes, turning once.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place the baking dish in the preheated oven, uncovered, and bake salmon 20 minutes, or until easily flaked with a fork.

I had seen this recipe for awhile on allrecipes, and finally decided to try it since I love tilapia. I am so glad I did!! It is absolutely DELICIOUS!!! It doesn't taste "fishy" either for those of you that don't like fish.

Prep Time: 5 minutes

Cook Time: 10+ minutes

Makes 8 servings

Ingredients:

1/2 cup grated parmesan cheese

1/4 cup butter (I use Smart Balance Light)

3 tablespoons mayonnaise (I use Hellmann's Reduced Fat Mayo)

2 tablespoons lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Note:

The points value of this recipe depends upon the ingredients you use. Using light butter and low fat mayonnaise greatly reduces the points value. (And it doesn't afffect the taste at all!) Also, the cooking time will vary based on your broiler. Be sure to watch the fish carefully. I found that it took longer to broil mine than what the recipe stated.

I had never made stuffed peppers until I made these, and I was so glad I did!!

Prep Time: approx. 30 minutes

Cook Time: approx. 30 minutes

Makes 6 servings

Ingredients:

6 green bell peppers (Or any color you like. I really like orange bell peppers.)

salt and pepper to taste

1 pound lean ground turkey

1/3 cup chopped onion

1-14.5 ounce can whole peeled tomatoes, chopped

1 teaspoon Worcestershire sauce (I usually at least double this amount because it adds more flavor to the ground turkey.)

1/2 cup uncooked rice

1 cup shredded cheddar cheese

2-10.75 ounce cans condensed tomato soup (I don't use tomato soup. I've heard it's good, but I usually use leftover spaghetti sauce.)

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. Cook rice according to box directions. (The original recipe says to mix the uncooked rice in with meat, but there have been complaints that the rice doesn't cook and is hard. I always cook the rice by itself to make sure the rice is fully cooked.)

3. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice and Worcestershire sauce. Cover, and simmer for about 10 minutes. Remove from heat, and stir in the cheese.

4. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. (Or just use spaghetti sauce.) Pour over the peppers.

5. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

This is a great alternative to beef chili. It really is "fantastic"!

Prep Time: approx. 20 minutes

Cook Time: approx. 1 hour 15 minutes

Makes 6 servings

Ingredients:

1 onion, diced

2 cloves garlic, minced

1 pound lean ground turkey

2-15 ounce cans black beans, undrained

1-15 ounce can red beans

1-14.5 ounce can crushed tomatoes

1 1/2 tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon dried basil leaves

1 tablespoon red wine vinegar

1-15 ounce can whole kernel corn

1 jalapeno pepper

2 teaspoons ground cumin

dash of cayenne pepper

green onions to garnish with

mushrooms

tomato sauce as needed (The original recipe doesn't call for this, but you can add some depending on if you want it thick or thin.)

Directions:

In a large heavy pot over medium heat, cook onion and garlic until onions are translucent. Introduce turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Note:

Uncover to reduce liquid amount. I usually uncover and simmer for an additional hour. The longer this simmers, the better it tastes!!

I used to eat Morningstar Farms' black bean burgers until I made these. These are unbelievably better and bigger than the frozen ones!

Prep Time: approx. 15 minutes

Cook Time: approx. 20 minutes

Makes 8 patties

Ingredients:

2-16 ounce cans black beans, drained and rinsed

1 green bell pepper, finely chopped

1 onion, finely chopped

6 cloves garlic, minced

2 eggs

2 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons chili sauce

dash of hot sauce (I use Texas Pete)

1 cup bread crumbs

Directions:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

2. In a medium bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.

6. Refrigerate the mixture for about 10-15 minutes. (The original recipe doesn't call for this step, but I've noticed it helps the burgers to stay together. They tend to fall apart if you don't.)

7. Divide mixture into four patties.

8. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. (I usually bake them a little longer, again so they'll stay together. I've found that when you refrigerate them and cook them a little longer, they stay together nicely instead of falling part.)

I have only made this once, but I loved it! It's great as an alternative to takeout.

Prep Time: approx. 20-30 minutes

Cook Time: approx. 25 minutes

Makes 4-6 servings

Ingredients:

1/4 cup vegetable oil

2 cups fresh sliced mushrooms

1 cup shredded carrots

1/2 cup sliced red bell peppers

1 onion, chopped

2 cloves garlic, minced

2 cups fresh bean sprouts

1/2 cup chopped green onions

1/4 cup hoisin sauce

1 cup chicken broth

2 tablespoons honey

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon grated fresh ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon curry powder

8 ounces spaghetti

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion, and garlic until tender. Stir in bean sprouts and green onion; cook one minute. Stir cornstarch into chicken broth, and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.

3. Add cooked spaghetti, and toss. Serve immediately.

I've been looking for a good spinach lasagna recipe for awhile, and this is it! My husband is a meat lover, and he loves this! He doesn't complain one bit that this is meatless. (Of course you could add meat if you wanted to!)

Prep Time: approx. 30 minutes

Cook Time: approx. 1 hour 10 minutes

Makes 8 servings

Ingredients:

1 tablespoon extra virgin olive oil

1-10 ounce package frozen chopped spinach

1/2 onion, chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 cloves garlic, minced

1-32 ounce jar spaghetti sauce

1/2 cup vegetable broth

1/2 cup water (Or less depending on how thick you like your sauce. I usually use less.)

2 cups 1% cottage cheese (You can also use nonfat cottage cheese.)

1-8 ounce package part skim mozzarella cheese, shredded

1/4 cup grated parmesan cheese

1/2 cup chopped fresh parsley

1 teaspoon salt

1/8 teaspoon black pepper

1 egg

8 ounces lasagna noodles

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.

3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.

4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

We don't order takeout anymore, because this pizza sauce is the bomb!!

Prep Time: approx. 30 minutes

Cook Time: Cook according to crust directions

Makes 12 servings

Ingredients:

2-12 inch pizza crusts (preferably whole wheat - I use Boboli Whole Wheat)

2-8 ounce packages mozzarella cheese (You can decrease this amount to lower the point value.)

Toppings according to your taste (I usually use mushrooms, onions, green peppers and turkey pepperoni.)

Sauce:

1 tablespoon vegetable oil

1 cup chopped onion

1-12 ounce can tomato paste

1 1/2 cups water

1 teaspoon white sugar

2 teaspoons salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon crushed red pepper flakes

Directions:

1. Heat oil in a small saucepan over medium heat. Saute onion until tender.

2. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.

3. Recipe makes 2 (12 inch) pizzas. Cover pizza crusts with sauce and desired toppings. Bake according to crust directions.

Note:

This recipe makes more than enough sauce for 2 large pizzas. I use all the sauce because I like my pizza saucy, but if you don't, you can use less.

I LOVE LOVE LOVE these!! I'm a french fry lover, so I was thrilled when I found this recipe. These are sooooooo good!!!!!!!!

Prep Time: approx. 10-20 minutes

Cook Time: approx 30-35 minutes

Makes 4 servings

Ingredients:

4 medium red potatoes

1/4 cup grated parmesan cheese

1 tablespoon extra virgin olive oil

1 tablespoon dried basil

1/4 teaspoon garlic powder

Directions:

1. In a bowl, combine Parmesan cheese, oil, basil and garlic powder.

2. Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a baking pan coated with nonstick cooking spray.

3. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

These are wonderful! I always get rave reviews when I make them!

Prep Time: approx. 10-15 minutes

Cook Time: 50-60 minutes

Makes 4 servings

Ingredients:

2 pounds red potatoes, cut into cubes

1/4 cup butter, melted

2 teaspoons minced garlic

1 teaspoon salt

2-3 tablespoons lemon juice (according to your preference)

1 tablespoon grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F (175 degrees C).

2. Place potatoes in an 8x8 inch baking dish.

3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.

4. Bake, covered, in preheated oven for 40 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Note:

You may need to cook these a little longer depending on the size you cut your potatoes. Cook until they're easily pierced with a fork.

I cook this dish weekly. It combines a wholesome complex carb with healthy vegetables, and tastes awesome!

Prep Time: 10-15 minutes (depending on how fast you chop)

Cook Time: approx. 35 minutes

Makes 4 servings

Ingredients:

4 medium red potatoes (or any kind of potato you like), cut into cubes

1 onion ( I sometimes use 2 because I love onions!), chopped

2 bell peppers, any color (I prefer red and orange.), chopped

1 tomato, seeded and chopped

2 cloves garlic, minced (I sometimes use more.)

garlic salt to taste

1-2 tablespoons extra virgin olive oil

Directions:

1. Preheat oven to 450 degrees F.

2. Foil a baking pan. Pour extra virgin olive oil on pan.

3. Place potatoes, onions, bell peppers and tomatoes on pan and mix into oil with hands.

4. Sprinkle minced garlic over the potato and vegetables.

5. Season with garlic salt to taste.

6. Bake in preheated oven for 15 minutes. Turn potato mixture. Bake an additional 15-20 minutes or until potatoes are tender and easily pierced with a fork.

Note:

This goes really well with "Parmesan Crusted Chicken" and "Cheddar Chicken".

Sweet potatoes are so good for you, and this recipe rocks! Go easy on the butter and sugar to reduce the point value.

Prep Time: approx. 15 minutes

Cook Time: approx. 30 minutes

Makes 4 servings

Ingredients:

4 medium sweet potatoes, peeled and sliced 1/2 inch thick

1/4 cup butter, melted

2 tablespoons sugar

1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

2. Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes.

3. Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.