Serves: 2

Ingredients

• 9 medium sized red beets, peeled
• 1 tsp sea salt
• ½ tsp pepper
• 1 tbsp olive oil

Directions

Preheat oven to 375^oc. Slice the beets into quarters and toss with oil, salt and pepper. Lay evenly on a baking sheet and bake for 25 minutes.

Nutritional Information

Per Serving: Calories:148, Fat:7g, Carbs:20g, Protein:3.5g

This recipe was submitted by:

Bianca Osbourne is a freelance writer, with a focus on female health and wellness; she writes passionately about the different types of birth control; and the best foods to eat for your skin and overall wellness.

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Roasted Beets

Serves: 8

Ingredients

• 1 clove garlic, minced
• 1 onion, chopped
• 2 tsps coconut oil
• 2 cups skim milk (or soy milk)
• 1 cup low-sodium chicken broth
• 2 tbps all-purpose flour
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 16 oz whole-wheat fettuccine pasta (use Pasta-Slim to save even more calories)
• 16 oz bag frozen broccoli florets

Directions

1. Heat oil in a large saucepan over medium heat.
2. Throw in garlic and onion and sauté until golden brown.
3. In a separate small saucepan mix in milk, broth, flour and pepper over low heat until it thickens. Add to onion and garlic mixture. Cook over low heat and stir regularly until the sauce is thick. Add Parmesan cheese.
4. Boil pasta and add broccoli florets to pasta the last few minutes.
5. Once pasta is thoroughly cooked transfer to a large bowl and add sauce.  Mix well and enjoy!

Nutritional Information

Per Serving: Calories: 285, Fat: 4g, Carbs: 48g, Protein: 14g

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Alfredo Lite

Serves: 4

Ingredients

• 4 cups shredded lettuce (the more green, the better)
• 1 cup diced tomatoes
• 1 diced avocado
• 2 chopped green onions
• 2/3 cup red kidney beans (canned – rinsed and drained)
• 2/3 cup reduced-fat shredded cheddar cheese (substitute soy shredded cheese if desired)
• 1/3 cup salsa
• 1/3 cup fat-free sour cream.
• 2 oz multi-grain tortilla chips (Break with hand)

Preparation

1. Mix lettuce, tomatoes, avocado, beans, green onions, and cheese in a large bowl.
2. Blend salsa with sour cream and drizzle over the salad.  Blend well.
3. Sprinkle chips over salad and serve!

Nutritional Information

Per serving: 280 calories, 30g carbohydrate, 13g protein, 12g fat

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Veggie Taco Salad

Serves: 6

Ingredients

• 1 bunch kale
• 1 tbsp olive oil
• 1 tsp salt (optional)

Preparation

1. Preheat oven to 350 degrees F
2. Line cookie sheet with parchment paper
3. Remove the leaves from the thick stems and tear into bite size pieces.
4. Drizzle kale with olive oil and sprinkle with salt or seasoning salt.
5. Bake until the edges are brown, 10 to 15 minutes.

Nutritional Information

Per Serving: Calories: 55, Fat: 3g, Carbs: 8g, Fiber: 1.5g, Protein: 2.5g

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Kale Chips

Ingredients

• 1 fresh peach, sliced
• 6 fresh strawberries
• 1 apple, sliced
• 1/2 cantaloupe – peeled, seeded, and cubed
• 1/2 honeydew melon – peeled, seeded, and cubed
• 1/4 yogurt
• 1 tsp fresh ground nutmeg
• 2 tsp honey
• 2 tbsps fresh lime juice
• 1 pint fresh blueberries, rinsed

Preparation

1. Blend on high the peach, strawberries, apple, cantaloupe, and honeydew until only slightly chunky.
2. Pour in the yogurt, nutmeg, honey, and lime juice and blend until smooth.
3. Divide the mixture evenly between 8 bowls.
4. Throw a few blueberries on top and enjoy cold.

Nutritional Information

Per Serving: Calories: 113, Fat: 2g, Carbs: 25g, Fiber: 2.5g, Protein: 1g

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Delicious Fruit Soup

Ingredients

• 3 tbsps butter
• 4 skinless, boneless chicken breast halves
• 2 tsp garlic powder
• 1 tsp seasoning salt
• 1 tsp onion powder

Preparation

1. Melt butter in a large skillet over medium high heat.
2. Add chicken and coat with garlic powder, seasoning salt and onion powder.
3. Saute for 10 to 15 mins on each side, or until chicken is cooked through.
4. That’s It!

Nutritional Information

Per Serving: Calories: 214, Fat: 10g, Carbs: 2g, Fiber: 0.5g, Protein: 28g

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Easy Garlic Chicken

Ingredients

• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 packet Stevia
• 4 (4 oz) skinless, boneless chicken breast halves
• 8 cups chopped romaine lettuce
• 2 oranges – peeled, segmented, and chopped
• 2 stalks celery, sliced
• 4 green onions, chopped

Preparation

1. In a mixing bowl, blend orange juice, lime juice, garlic, chili powder, cumin, and stevia.
2. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and marinate in the refrigerater for at least 2 hours. Refrigerate the remaining dressing.
3. Preheat an outdoor grill for medium-high heat.
4. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
5. Place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 mins each side, or until thoroughly cooked. Remove chicken from grill, and slice into thin strips.
6. Drizzle salad with remaining dressing and top with sliced chicken.

Nutritional Information

Per Serving: Calories: 238, Fat: 2g, Carbs: 26g, Fiber: 6g, Protein: 30g

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Outdoor Grilled Chicken And Citrus Salad

Ingredients

• 2lb bag chopped romaine lettuce
• 2 bunches radishes, sliced
• 1 bunch green onions, chopped
• 1 cucumber, chopped
• 3 tomatoes, chopped
• 3 stalks celery, chopped
• 1 (4.5 oz) can small shrimp, drained

Preparation

1. In a large bowl mix the romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Drizzle with your favorite light salad dressing  and enjoy!

Nutritional Information

Per Serving: Calories: 73, Fat: 1g, Carbs: 10g, Fiber: 4g, Protein: 8g

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Shrimp Side Salad

Ingredients

• 1 lemon, thinly sliced
• 1 tsp whole black peppercorns
• 2 skinless, boneless chicken breast halves
• 3/4 tsp thyme
• 3/4 tsp paprika
• 1/3 cup light mayo
• 1/4 cup sour cream
• 1/4 tsp coarsely ground black pepper
• 1/8 tsp ground nutmeg
• 1.5 cups fresh corn, cooked and cut from the cob
• 2 tbsps chopped fresh cilantro
• 3/4 cup diced orange bell pepper
• 1 minced jalapeno pepper

Preparation

1. Fill a large skillet with 1 inch water. Throw in lemon slices, peppercorns and thyme, bring to a boil.
2. Add chicken, reduce heat to low and simmer for 15 mins, until chicken is no longer pink. Remove chicken from liquid and set aside to cool.
3. In a separate, smaller skillet, roast the paprika over medium-low heat for 2 mins.
4. In a small bowl, blend together the toasted paprika, mayo, sour cream, ground pepper and nutmeg.
5. Cut up chicken into small slices and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Enjoy warm!

Nutritional Information

Per Serving: Calories: 230, Fat: 11g, Carbs: 19g, Fiber: 4g, Protein: 17g

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Mexican Style Chicken Salad

Ingredients

• 1 tsp olive oil
• 1 lb ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned black beans – drained, rinsed, and mashed
• 2 tbsps chili powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Preparation

1. Add oil to a large pot over medium heat. Place turkey in the pot and cook until brown. Stir in onion and cook until tender.
2. Mix in water first, then tomatoes, black beans, chili powder, paprika, oregano, cayenne pepper, garlic powder, salt, and pepper. Bring to a boil. Reduce heat to low and simmer covered for 30 mins.

Nutritional Information

Per Serving: Calories: 185, Fat: 6g, Carbs: 19g, Fiber: 6g, Protein: 16.5g

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Low Calorie Turkey Chili