Key Tip:

Grated caulilflower makes this a good low carb replacement for chicken and rice.

Ingredients:

1 pound boneless chicken breasts

1 tablespoon olive oil, or use cooking spray

salt and pepper, to taste

1 head cauliflower, grated

1 1/2 teaspoons herbs, dried; basil, thyme, etc.

1 1/2 teaspoons dried parsley

3 tablespoons heavy cream

1 cup shredded Cheddar cheese

Wash chicken breasts or tenders; pat dry. Cut into cubes. Heat oil in a heavy skillet over medium heat; add chicken and cook until chicken is browned and just tender, about 10 to 12 minutes. Add cream and stir to scrape up any browned bits.. Spray a 7×11-inch baking dish with vegetable cooking spray; add grated cauliflower. Sprinkle cauliflower with a little salt and pepper, onion powder, basil and thyme or a combination of herbs, and parsley. Top cauliflower with chicken; drizzle with the cream. Sprinkle cheese over all. Cover and bake for 15 minutes at 325°.

Key Tip:

Pumpkin pie spice and dried cranberries help to flavor this tasty pumpkin bread.

Ingredients:

2 1/4 cups flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 1/2 cups sugar

1 3/4 cups pumpkin pureé (15 oz can)

1/2 cup vegetable oil

1 cup fresh or dried cranberries

Preparation:

Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl, beating until smooth. Stir in flour mixture, then stir in cranberries. Spoon into a greased and floured 9×5x2-inch loaf pan. Bake at 325° for 1 hour and 15 minutes to 1 hour and 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

This moist sweet potato bread is low in fat and easy to make.

Ingredients:

1 1/2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon mace

1/2 teaspoon cinnamon

1 cup granulated sugar

1 cup chopped pecans

1/2 cup chopped dates or raisins

2 large eggs, lightly beaten

1/2 cup applesauce

4 tablespoons milk

1 cup cooked and mashed sweet potatoes

Preparation:

Grease bottom of a loaf pan approximately 9- x 5- x 3-inches. Stir together flour, baking powder, salt and spices in mixing bowl; stir in the sugar, pecans, and raisins or dates. In a separate bowl, combine eggs, applesauce, milk, and mashed sweet potatoes; stir to blend well. Add wet mixture to the dry ingredients and mix with a large spoon just until the mixture is moistened. Pour batter into prepared pan. Bake at 325° for about 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 15 minutes. Remove from pan and continue cooling on wire rack.

KEY TIP:

The key tip in this recipe is to use less sugar than in most banana bread recipes, more bananas to add potassium to your recipe, and dark chocolate chips (milk chocolate chips are unhealthier).

INGREDIENTS:

2 and 1/2 Cups of Sugar

1 Cup of Wesson Oil

4 Eggs

4 Bananas

1 Small Package of Dark Chocolate Chips

3 Cups of Flour

1 Tsp of Baking Soda

1 Cup of Water

DIRECTIONS:

Preheat your oven to 350 degrees. Mix the sugar, oil, eggs, bananas and dark chocolate chips together in a large mixing bowl. In a smaller mixing bowl, mix your flower and baking soda together. One well-mixed, mix the two bowls together. Pour your water into your new mixture. Grease 2 loaf pans and pour your mixtures evenly into each pan. Bake for about 1 hour and 15 minutes.

1 Cup of Conola Oil

1/4 Cup of Red Wne Vinegar

2 Tbsp of Lemon Juice

4 Tbsp of Sugar

1 Tsp of Salt

1 Tsp of Grated Onion

DIRECTIONS:

Simply combine all of the ingredients in a jar and shake well. Remember to refrigerate for at least 1 hour before using it.

INGREDIENTS:

Frozen Unbreaded Fish Pieces

Chopped Garlic

Sliced Bell Peppers

1 Can of Tomato Sauce

Salsa (Hot, Medium or Spicy Depending on Your Liking)

Place some frozen unbreaded fish pieces into a skillet. Throw in some chopped garlic, a can of tomato sauce, bell peppers and salsa. Cover the skillet and cook the mixture until fish is cooked, once again, to your liking. This is tasty and healthy!

INGREDIENTS:

2 16 Oz Cans of Reduced-Sodium Garbanzos

1 Tbsp of Olive Oil

1/2 Cup of Lemon Juice

3 Garlic Cloves

1/4 Tsp of Black Pepper

1/3 Tsp of Paprika

3 Tbsp of Tahini

3 Tbsp of Parsely

DIRECTIONS:

Add your garbanzos in a food processor and process it to puree. Put your garbanzos in a blender and mix in your olive oil, lemon juice, garlic, pepper, parika, parsley, and tahini. Throw this mixture in a blender, and blend it well until it’s creamy. Keep in mind you must put the hummus in the refrigerator, or serve it immediately after blending it.