Mozzerella Tomato Salad

Sauerkraut Chicken Eggrolls

Broccoli Cheese Quiche

Potato Pea Curry

Honey Flax Bread

Black bean and corn salsa

Horseradish yogurt dressing

Coconut Cauiflower Pepper Curry

Lemon Squares

Mango Cheesecake

Homemade tortilla and nachos

Fajita Stir Fry

Jumbo Baked Crab Rangoon

Meat Ravioli with Smokey Tomato Sauce

Crab Cakes

Corned Beef Fajita

Water Boiled Bagels

Vegetarian Eggrolls

These are easy, and they are baked! So you can eat a bunch of them and not feel guilty. I used several types of cabbage and bean sprouts for the majority of the filling. The dipping sauce is the best part and probably where most of your calories are coming from. I like sweet and sour but can use whatever you have on hand.

Ingredients:

• Eggroll wrappers
• Green cabbage
• Red cabbage
• Green onion
• Mango
• Bean Sprouts
• Garlic
• Pepper
• Salt

Directions:

• Dice cabbage, onion, and mango
• Sautee diced cabbage, green onion and mango
• Add seasonings
• Fill center of egg roll wrapper with vegetables
• Top with bean sprouts
• Roll like a burrito
• Spray both sides with butter spray
• Flip halfway through
• Bake until crispy

Enjoy!

Stuffed Cabbage

I love stuffed cabbage! These are great and can be pretty low in calorie if you use turkey meatballs. If you are in a hurry buy premade meatballs, instant rice and canned sauce. Otherwise make your own.

Ingredients:

• Cabbage
• Rice
• Meatballs
• Tomato sauce
• Beef or ham bouillon

Directions:

• Carefully remove cabbage leaves from head
• Steam cabbage leaves
• Partially cook rice
• Fill cabbage with rice and precooked meatballs
• Fold cabbage like a burrito
• Place in baking pan
• Cover with sauce and additional water
• Bake for 30 minutes

Serve with garlic bread and a green vegetable
Enjoy!

Coconut Mango Shrimp

Ingredients:

• Shrimp
• Coconut milk
• Mango
• Baby bokchoy
• Green onion
• Celery
• Lemon Grass

Directions:

• Chop vegetables and mango
• Sautee vegetables with onion and lemon grass
  
• Add shrimp
• Add coconut milk
• Add mango

Serve over rice or noodles
Enjoy!

Homemade croutons

I rarely eat croutons, but that's because the prepackaged kind are awful. If you've ever had homemade ones you'll never eat that other crap again. Croutons remind me of growing up when my dad was a chef at the Moose Club and they would make trays and trays of them and we'd eat them until we felt sick to our stomachs. These don't use real butter (though you could) so they won't give you that same effect.

Ingredients:

• Cubed white bread (I used left over homemade)
• Butter spray
• Nutritional yeast
• Garlic
• Salt
• Pepper
• Basil

Directions:

• Cube bread
• Spray thorough with butter spray
• Toss with spices
• Grease baking pan
• Spread evenly on pan
• Bake until crunchy and brown

Enjoy!

Roasted Beet Hummus

Here is another easy take on hummus. Roasting beets is really easy, just be careful that you don't destroy your clothing with the red pigments in the vegetable. All you need is some fresh raw beets, and the usual ingredients for hummus.

Ingredients:

• 2 large beets
• tahini
• garlic
• salt
• pepper
• lemon juice

Directions:

• Roast beets by washing and placing in tin foil
• Bake beets in their own juices until soft
• Cut beets into square chunks
• Add beets (including skin) into food processor
• Add tahini
• Blend until smooth
• Add lemon juice and seasons
• Blend until thoroughly combined

Enjoy!

Super Easy Pumpkin Brownies

So I decided to use the other half of my canned pumpkin for a healthier dessert. This is another no frills 5 minute assembly food, plus baking time. It's a very moist and dense brownie that does not have to add any additional oil or fat products. I used Jiffy brownie mix.

Ingredients:

• 1 box Jiffy Fudge brownie mix
• 8 oz canned pumpkin
• vanilla extractalmond extract

Directions:

• Mix all ingredients in mixer
• Grease baking pan
• Pour ingredients into baking pan
• Bake until top is firm

Enjoy!

Pumpkin Potato Soup

This is a super easy, 5 minute recipe to make pumpkin soup. Everything is precooked so it just requires assembly, some stirring, and personalization of seasoning.

Ingredients:

• 8 oz canned pumpkin
• 1 chicken bouillon
• 2 cups water
• 1/3-1/2 cup instant mashed potato flakes
• 2-3 tsp sugar
• red pepper flakes
• salt
• pepper
• garlic

Directions:

• Put all ingredients in pot
• Stir constantly until potato flakes are absorbed
• Season to taste

Enjoy!

Spicy Eggplant Dip

This is another take on babaganoush. I used wing sauce, red pepper flakes and liquid smoke to add flavor to this dip. Cilantro is our other big flavor contributor. This is very simple to make once the eggplant is roasted.

Ingredients:

• Eggplant
• Tahini
• Lime juice
• Cilantro
• Red pepper flakes
• Wing sauce
• Liquid smoke

Directions:

• Cut eggplant in half
• Cover with oil
• Add garlic, salt and pepper before putting in oven
• Roast eggplant until soft
• Scoop out eggplant filling
• Puree eggplant with tahini, cilantro, lime juice and seasonings

Serve warm Enjoy!