Healthy Recipes

1 pkg lemon cake mix

1 1/3 c water

3/4 c egg substitute

1/3 c unsweetened applesauce

8 oz reduced fat cream cheese, softened

1 can lemon pie filling (15 oz)

1 c powdered sugar, divided

1/3 c brown sugar

3 T flour

2 T butter, melted

1/2 t cinnamon

1/2 t vanilla extract

1 T lemon juice

In large bowl, mix well the first 5 ingredients.  Pour half of batter into 13 x 9 baking pan coated with spray and dusted with flour.  In a separate bowl, beat cream cheese until smooth.  Gradually add pie filling and 1/2 c powdered sugar.  Drop by spoonfuls on top of the cake batter.  Top with remaining batter.  In another small bowl, blend brown sugar, flour, butter, cinnamon and vanilla.  Sprinkle that mixture over cake batter.  Bake at 350 degrees for 45 minutes.  To make icing, remaining powdered sugar (1/2 c) with 1 or 2 T lemon juice.  After the cake cools for about 30 minutes, drizzle icing over top.

18 servings - each 298 calories and 4 g  sat fat

8 lasagna noodles

1 can fat-free vegetarian chili

15 oz reduced fat ricotta cheese

4 oz shredded reduced fat cheddar cheese

1 can chopped green chilies

1 t chili powder

1/2 t salt

1/2 t fresh ground pepper

1 jar (16 oz) salsa

Cook noodles and drain.  Meanwhile, combine next 7 ingredients in large bowl.  Divide the cheese mixture evenly between the 8 noodles and spread on each noodle.  Roll up the noodles and place seam side down in spray-coated baking dish.  Cover and bake at 350 degrees for 25 minutes.  Uncover and pour salsa over the top.  Bake uncovered another 10 minutes. 

8 servings - each 250 calories and 3 g sat fat

2 cucumbers, sliced

4 roma tomatoes, sliced

1 small can sliced black olives

2 cloves garlic, minced

1/4 c fresh basil, chopped

2 T olive oil

3 T wine vinegar

1/2 t salt

1/2 t fresh ground pepper

1/4 c crumbled feta cheese

Gently toss all ingredients.

4 servings - each 142 calories and 2.4 g sat fat

8 c uncooked fettucine

3/4 c chopped onion

1/2 c chopped celery

3 garlic cloves, minced

1 c sliced mushrooms

2 c fat-free milk

1/2 t salt

1/2 t fresh ground pepper

2 T cornstarch

1/2 c fat free half&half

1/3 c grated parmesan cheese

3 c cubed turkey breast, cooked

3/4 c part-skim mozzarella cheese, shredded

Cook fettucine in boiling water.  Meanwhile, in very large skillet coated with spray, saute onion, celery and garlic for 4 minutes.  Add mushrooms and cook another 4 minutes.  Stri in the milk and seasonings and bring to boil.  Mix cornstarch with half&half and then stir into skillet.  Cook until thickened.  Stir in parmesan and turkey.  Drain fettucine and add to turkey mixture.  Heat through.  Sprinkle with mozzarella and let heat for another 2 minutes.  Serve immediately. 

6 servings - each 360 calories and 3 g sat fat

1 c chopped onion

1 c chopped green pepper

4 garlic cloves, minced

1 t ground cumin

1/2 t fresh ground pepper

1 T olive oil

2 (15 oz) cans black beans, drained

1 1/3 c chicken broth

10 oz frozen corn, thawed

6 green onions, sliced

4 whole wheat tortillas (8 inch)

1 c shredded reduced fat cheddar, divided

In large skillet, saute first 5 ingredients in the olive oil.  Add beans and broth and boil until most of the liquid is absorbed.  Stir in corn and green onions.  Remove from heat.  Place one tortilla in pie dish coated with non-stick spray.  Layer with 1/3 bean mixture and 1/4 c cheese and another tortilla.  Repeat the layers twice...and top with the final tortilla.  Put on baking sheet and bake uncovered for 20 minutes at 400 degrees.  Remove from oven and sprinkle with remaining cheese. 

6 servings - each 350 calories and 3 g sat fat

1/2 c chopped onion

2 oz reduced fat cream cheese, softened

1/2 t ground cumin

1/4 t fresh ground pepper

1/8 t salt

2 c cooked turkey breast, cubed

6 whole wheat tortillas (6 inch)

1 can reduced fat cream of chicken soup

1/2 c low fat sour cream

1/2 c fat-free milk

2 T canned chopped green chilies

1/2 c reduced fat cheddar, shredded

2 T fresh cilantro, minced

Saute onion in large skillet coated with spray.  In large mixing bowl combine cream cheese, cumin, pepper and salt until smooth.  Add turkey and onion.    Divide turkey mixture evenly between 6 tortillas.  Roll up and place seam-side down in 13 x 9 baking dish coated with spray.  In bowl, combine soup, sour cream, milk and chilies and then pour over tortillas.  Cover and bake at 350 degrees fof 40 minutes.  Uncover and sprinkle with cheese.  Bake another 5 minutes.  Remove and sprinkle with fresh cilantro.

6 servings - each 300 calories and 3.5 g sat fat

1/4 c soy sauce

1/4 c apple cider vinegar

1/4 c honey

2 garlic cloves, minced

1 lb uncooked shrimp, peeled

1 green pepper. cut in chunks

1 can pineapple chunks, drained

In small bowl, mix together first 4 ingredients.  Set aside 1/3 c of marinade in the fridge.  Load onto soaked wood skewers the shrimp, green pepper and pineapple.  Place in shallow dish, and drizzle the remaining marinade over the top.  Refrigerate for about 1 hour.  Put cooking spray on grill and cook kabobs for about 4 minutes on each side, basting with reserved marinade mixture.

4 skinless, boneless chicken breasts

1 c fresh sliced mushrooms

2 T olive oil, divided

1 can reduced fat mushroom soup

1/2 c fat free milk

1/2 t fresh ground pepper

Heat 1 T oil in large skillet.  Add chicken and cook till done.  Remove and keep warm.   Add remaining oil and saute mushrooms for 5 minutes.  Add soup and milk and pepper and heat for 5 minutes. Add chicken and heat 2 more minutes.   (Tip: goes great with wild brown rice)

Serves 4 - each 385 calories and 2.5 g sat fat

3 skinless chicken breasts, cut into small strips

2 T butter, divided

8 oz fresh sliced mushrooms

1 c green pepper, chopped

1 c yellow onion, chopped

3 T flour

1 t salt

1/2 t fresh ground pepper

1 1/3 c fat free milk

3 c cooked rice

4 oz shredded reduced fat cheddar cheese

In large skillet, cook chicken in 1 T butter until no longer pink.  Remove chicken and set aside.  In same skillet, saute mushrooms, green pepper and onion in remaining butter.  Stir in flour, salt and pepper.  Add milk and bring to boil.  Stir until thick.   Add rice, 1/2 c cheese and chicken.   Pour mixture into 13 x 9 baking dish sprayed with non-stick spray.  Cover and bake at 325 degrees for 30 minutes.  Sprinkle with remaining cheese.  Cover and let stand 5 minutes.

6 servings - each 320 calories and 6 g sat fat

3 c uncooked wide noodles

2 c diced pre-cooked turkey breast

1 can reduced fat cream of chicken soup

1/2 t fresh ground pepper

1/2 t garlic salt

1/2 t crushed rosemary

4 c fresh baby spinach, roughly chopped

1 c lowfat cottage cheese

1 c shredded mozzarella cheese, divided

Cook noodles.  Meanwhile, mix together next 5 ingredients in medium bowl.  In separate large bowl, combine spinach, cottage cheese and half of mozzarella.  Coat 13 x 9 baking dish with spray and layer half noodles, all turkey mixture and half spinach mixture.  Layer again with rest of noodles and rest of spinach mixture.  Cover and bake at 350 degrees for 35 minutes.  Uncover and sprinkle with remaining cheese.  Baker 10 min more.  Let stand 5 minutes before serving.

6 servings - each 270 calories and 3.2 g sat fat

6 cups baby spinach

2 skinless chicken breasts, cooked and cubed

1 can black beans, drained

1 c chopped tomatoees

1/2 c sliced red onion

1/2 c shredded reduced fat cheddar cheese

Dressing:

1/4 c chopped fresh cilantro

1/4 c chopped roma tomatoes

1 T apple cider vinegar

1 T olive oil

1 T lime juice

1/2 t lime zest

1/2 t fresh ground pepper

1/4 t chili powder

1/4 t salt

Cook chickenand cube.  Place spinach, chicken, beans, tomatoes, onion and cheese in large bowl.  In small bowl, whisk the ingredients for the dressing.  Pour over salad and toss.

4 servings - each 320 calories and 3.3 g sat fat

3 T reduced fat mayo

2 T grated parmesan cheese, divided

1 T lemon juice

1 T dijon mustard

4 (5 oz) cod or halibut fillets

1/4 c dry bread crumbs

2 t butter, melted

1 lemon, quartered

In small bowl, mix first 4 ingredients (using just 1 T parmesan).  Place fillets on baking sheet or grill and spread mayo mixture over the top of each fillet.  In small bowl, combine the bread crumbs and remaining parmesan.  Sprinkle over fillets.  Bake at 425 degrees for 18 minutes or grill until flaky.  Serve with lemon wedges.

1 fillet - 215 calories and 3 g sat fat

1/2 c reduced fat mayo

1/4 c barbecue sauce

1/2 c chopped green onion

1 T lemon juice

1/2 t fresh ground pepper

1 head leaf lettuce, torn

1 c chopped fresh tomatoes

2 skinless chicen breasts, cooked and cubed

7 strips of bacon, fried and drained

2 hard-boiled eggs, sliced

Cook chicken and bacon.  Meanwhile, combine first 5 ingredients in small bowl and mix well.  Divide lettuce equally between 8 plates.  Add tomatoes, chicken, bacon, and eggs to each plate of lettuce.  Drizzle each plate with dressing.

8 servings - each 131 calories and 2.2 g sat fat

1 green pepper, thinly sliced

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1 medium onion, thinly sliced

1 T olive oil

3/4 lbs lean ground beef

1 can (16 oz) kidney beans, drained

1 1/2 c salsa, divided

1/2 t fresh ground pepper

6 flour tortillas (8 inch)

1/2 c shredded reduced fat cheddar

In large skillet, saute peppers and onion in 1 T olive oil for 10 minutes.  Remove and keep warm.  In same skillet, cook beef.  Drain,  Add kidney beans, 3/4 c salsa and pepper and heat through.  Spoon about 1/3 c beef mixture down center of each tortilla.  Top with 1/2 c pepper mixture.   Sprinkle with a 1 T cheese.  Fold sides and ends over filling and roll up.  Serve wraps immediately, and place the remaining salsa in a bowl as a dipping sauce!

6 wraps - each 380 calories and 3.8 g sat fat

1 lb lean ground turkey

1 c chopped onion

1 (14 oz) can diced tomatoes

8 oz can tomato sauce

1 c frozen corn (slightly thawed)

1/2 c water

1 T chili powder

1 T dried basil

1 t oregano

1 t cumin

1/2 t salt

2/3 c uncooked elbow macaroni

1 can black beans, drained

2/3 c shredded reduced fat cheddar

Cook beef and onion in large skillet.  Drain grease.  Stir in next 9 ingredients and bring to a boil.  Stir in macaroni. Reduce heat, cover, and simmer for 20 minutes.  Stir in black beans and heat for 2 minutes.  Sprinkle with cheese and serve.

5 servings - each 308 calories and 2.8 g sat fat

2 c spiral pasta

2 c cubed lean ham

1/2 c chopped celery

1/2 c diced red onion

3/4 c reduced fat mayo

3 T lemon juice

3 T honey

2 c melon balls (watermelon, honeydew, or cantalope)

Cook pasta as directed and drain.  Meanwhile, in large bowl, combine mayo, lemon juice and honey.  Stir in pasta, ham, celery and red onion.  Gently fold in melon balls.  Chill for at least 1 hour.

6 servings - each 312 calories and 2.3 g sat fat

1 pint grape tomatoes

2 garlic cloves, minced

1/2 t sea salt

1/4 t fresh ground pepper

3 T balsamic vinegar

1 c coarsely chopped fresh spinach

1 T fresh basil, finely chopped

3 T olive oil

12 oz  whole-wheat spiral pasta

1/4 c grated parmesan cheese

Cook pasta in boiling water.  Meanwhile, combine the first 8 ingredients in large bowl and let sit for 15 minutes.  Drain pasta and toss with the tomato mixture.  Sprinkle cheese on top and serve immediately.

5 servings - each 336 calories and 2.1 g sat fat

7 oz spaghetti

1/2 c egg substitute

1/4 c grated parmesan cheese

1 lb lean ground beef

1 c chopped onion

1/2 c chopped green pepper

4 cloves garlic, minced

1 can whole tomatoes

2 small cans tomato paste

2 T fresh basil, chopped

2 t dried oregano

1/2 t salt

1/2 t fresh ground pepper

1/2 lb fresh mushrooms, sliced

6 oz part skim mozzarella cheese, shredded

Cook spaghetti according to package.  Rinse with cold water and drain.  In bowl, toss spaghetti with egg substitute and parmesan.  Spread into large, shallow baking dish coated with cooking spray.

In large skillet, cook the beef, onion, and pepper until meat is done.  Drain off grease.   Add garlic and cook 2 more minutes.  Stir in canned tomatoes, tomato paste, and seasonings.  Simmer for 15 minutes.  Pour beef and tomato mixture over spaghetti.  Top with mushrooms and cheese.  Bake uncovered for 25 minute at 350 degrees.  Let stand 5 minutes before serving.

9 servings - each 275 calories and 4 g sat fat

2 c uncooked brown minute rice

16 oz can of pineapple chunks, undrained

14 oz chicken broth

1 c fresh carrots, thinly sliced

1/2 c chopped green pepper

1/2 c original shake and bake mix

3 boneless, skinless chicken breasts, cut in strips

Mix rice and next 4 ingredients in 13 x 9 baking dish.  Put shake and bake mix and chicken strips in plastic bag and mix.  Place chicken strips on top of rice.  Bake uncovered 40 minutes.

5 servings - each 402 calories and .5 gat sat fat

5 medium red potatoes, cubed

1 pint grape tomatoes

1/2 c sliced black olives

1/4 c chopped green onions

2 T fresh basil, finely chopped

1/2 t salt

1/2 t fresh ground pepper

1/3 c red wine vinegar

1/4 c olive oil

Boil potatoes until just tender. Drain and cool.  Put in large bowl and gently stir in next 6 ingredients.  Drizzle with vinegar and oil and mix gently.

5 servings - each 287 calories and 1.7 g sat fat

5 medium baking potatoes, cut in wedges

3 T olive oil

1/4 c dry bread crumbs

1 t paprika

1 t salt

1/4 t fresh ground pepper

1/4 t dried oregano

1/4 dried thyme

1/4 t ground cumin

In large bowl, stir potatoes with oil.   In separate small bowl, stir together the bread crumbs and all the spices.  Sprinkle the crumb mixture over the potatoes and mix gently.  Place the potatoes in a single layer on large baking pan coated with non-stick spray.  Bake for 40 minutes at 425 degrees, turning once.

6 servings - each 198 calories and 1 g saturated fat

1 red pepper, chopped

1/2 c onion, chopped

3 cloves garlic, minced

1 T olive oil, divided

1 c cubed whole wheat bread

1 can (4 oz) chopped green chilies

1/2 c frozen corn, thawed

1/2 c shredded mozzarella cheese

4 thick-cut pork chops

1/4 t salt

1/2 t fresh ground pepper

In large skillet, saute red pepper, onion, and garlic in 2 t oil.  Add bread, chilies and corn and cook another 3 minutes.  Put in bowl, stir in cheese, and keep warm.  Cut a slot in each pork chop.  Fill with pepper stuffing.  Use toothpicks to close.  Sprinkle chops with salt and pepper.   Put remaining oil (1 t) into skillet and cook chops over medium heat for about 7 minutes on each side.  Reduce heat, cover ,and cook for another 8 minutes. 

4 chops - each 310 calories and 5 g sat fat

8 medium potatoes

1 c chopped celery

6 green onions, chopped

3 medium dill pickles, diced

1 c low-fat mayo

1/4 c dill pickle juice

2 T prepared mustard

1/2 t salt

1/2 t fresh ground pepper

Peel potatoes, and then boil until just tender.  Drain and cool.  Put potatoes in large bowl, adding celery, onions, and pickles.  In small bowl, whisk together mayo, pickle juice, mustard, salt and pepper.  Pour over potatoes and stir gently.  Cover and chill for 2 hours.

8 servings - each 265 calories and 1.6 g sat fat

2 T olive oil, divided

5 large eggs, beaten

1/2 c chopped onion

4 cloves garlic, minced

1 medium yellow squash, diced

1 red bell pepper, diced

1 zucchini, diced

1 c diced lean ham

4 c pre-cooked long grain brown rice

3 T soy sauce

Cook rice ahead of time (with just water, no butter).  In large skillet or wok, heat 1 T oil over high heat and add eggs, stirring until done.  Remove eggs and keep warm.  Add rest of oil to pan and then add onion.  Saute for 3 minutes.  Add garlic and cook 2 more minutes, stirring constantly.  Add vegetables and ham and cook for 5 minutes, stirring constantly.  Add rice and cook for 5 more minutes, stirring often.  Now add eggs and soy sauce and heat through for about 2 minutes.

6 large servings - each 295 calories and 2.5 g sat fat

1 T olive oil

3 garlic cloves, minced

1 c water

1 c minute rice

1/2 c chopped sun-dried tomatoes

1 1/2 c chopped grilled flank steak

2 oz shredded mozzarella cheese

1/2 c roasted red bell peppers, chopped

3 T fresh basil, chopped

2 T red wine vinegar

1/4 t salt

1/2 t fresh ground pepper

Grill flank steak and red pepper.  Then chop into bite-size pieces.  Meanwhile, combine olive oil and garlic in skillet and cook 2 minutes.  Remove from heat.  In saucepan, bring water to boil and then add rice and tomatoes.  Reduce heat, cover and let cook for 5 minutes.  Fluff rice and place in large bowl.  Add grilled steak, mozzarella, roasted peppers, and basil.  Toss.  Combine garlic mixture, vinegar, salt and pepper in small bowl and whisk together.   Drizzle over mix in bowl.  Toss gently, cover, and chill for 1 hour.

4 servings- each 294 calories and 4.6 g sat fat

1 pkg brownie mix

1/4 c water

1/4 c unsweetened applesauce

1/4 c canola oil

2 eggs

1/2 gallon reduced fat vanilla ice cream

Berry sauce:

2 T butter

1/3 c granulated sugar

14 c honey

2 T lime juice

1 T balsamic vinegar

1 t cinnamon

3 c blueberries

3 c raspberries

Blend brownie mix, water, applesauce, oil and eggs.  Bake according to package.  Cool completely.  Crumble brownies and sprinkle half into 13 x 9 inch pan coated with spray.  Spread evenly  with the ice cream.  Press remaining brownies into ice cream.  Cover and freeze for 4 hours.  For sauce, in a large pan, melt butter. Stir in sugar, honey, lime juice, vinegar, and cinnamon.  Add berrries.  Cook for 4 minutes, stirring at times.  Cut cake into 24 squares and top with berry sauce.

24 servings - each 233 calories and 3 g sat fat

1 whole garlic blub

1 t canola oil

6 medium red potatoes, cubed

8 oz reduced fat cream cheese, softened

1/4 c fat free milk

1 T fresh thyme, finely chopped

1/2 t salt

1/2 t fresh ground pepper

Remove outer skin from garlic blub but don't separate cloves.  Cut off top of garlic bulb.  Brush with oil.  Wrap in foil and bake in oven at 425 degrees for 30 minutes or roast on your barbecue.  Cool for 10 minutes.  Meanwhile, place potatoes in large saucepan and cover with water.  Bring to boil and cook until tender.  Drain.  In large mixing bowl, squeeze softened garlic into bowl and add potatoes, cream cheese, milk, and spices.  Beat until blended.

8 servings - each 207 calories and 4 g sat fat

4 c water

1 T chicken bouillon granules

1 t salt

2 c shredded carrots

1 c long grain brown rice

1 T butter

1 T fresh chopped thyme

1/2 c shredded cheddar cheese

In large saucepan, bring water, bouillon and salt to boil.  Stir in carrot, rice, butter and thyme.  Return to boil.  Turn mixture into casserole.  Bake covered at 325 degrees for 40 minutes.  Stir, and sprinkle with cheese.  Bake uncovered for 5 minutes more. 

6 servings - each 108 calories and 3.3 g sat fat

1 c chopped onion

3 garlic cloves, minced

2 c diced lean ham

1/2 c water

1 T tomato paste

1/4 t salt

1/2 t fresh ground pepper

7 c frozen hash browns, partly thawed

4 oz low-fat mozzarella cheese, shredded

20 grape tomatoes, halved

1/2 c chicken broth

1/4 t fresh ground pepper

1/2 c fresh basil, chopped

2 T grated parmesan

Combine 1st 3 ingredients in skillet coated with non-stick spray and cook 8 minutes.  Stir in water, tomato paste, salt and pepper.  Put in large bowl.  Add hashbrowns and mozzarella and mix well.  Put in 13 x 9 baking dish coated with spray and set aside.  Wipe frying pan clean and spray it once again.  Add tomatoes and cook 2 -3 minutes.  Put tomatoes on top of casserole and drizzle with broth and pepper.  Cover and bake at 350 degrees for 30 minutes.  Uncover and sprinkle with basil and parmesan.  Bake another 15 minutes.

8 servings - each 242 calories and 2.5 g sat fat

4 c cubed cooked chicken breast

2 eggs, hard-boiled and chopped

1 c diced celery

1/2 c chopped green onions

3 medium-size sweet pickles, chopped

1/2 t salt

1/2 t fresh ground pepper

1/2 c reduced fat mayonnaise

small head of leaf lettuce

Cook chicken, cool, and then cube.  While cooling, put next 6 ingredients in large bowl and mix thoroughly.  Add chicken and stir gently.   Serve over a bed of leaf lettuce.

4 large servings - each 350 calories and 3.1 g sat fat

5 skinless,boneless chicken breasts

1 T dried onion

1/2 t garlic powder

1/4 t salt

1/2 t fresh ground pepper

5 slices Swiss cheese

1 can reduced fat cream of chicken soup

1/2 c reduced fat sour cream

1/2 c fat free milk

1/3 c crushed reduced fat Ritz crackers (8)

1 T melted butter

Put chicken in 13 x 9 baking dish coated with nonfat spray.  Sprinkle with onion, garlic, salt and pepper.  Top each with slice of cheese.  In small bowl, mix together soup, sour cream, and milk,  Pour over chicken.  Sprinkle crumbs on top of chicken and then drizzle melted butter over top.   Bake uncovered at 350 degrees for 30 minutes. 

5 sevings - each 300 calories and 4.5 g sat fat

1 head leaf lettuce, shredded

2 cucumbers, peeled and sliced

red onion, 1/2 onion, thinly sliced

2 small cans black olives, sliced

1/2 c canola oil

1/4 c red wine vinegar

1/3 c lemon juice

1/4 t garlic powder

1/4 t salt

1/4 t fresh ground pepper

4 oz crumbled feta cheese

Put lettuce, cucumbers, onion and olives in large bowl.  In small bowl, whisk together oil, vinegar, juice, and spices and pour over salad, tossing to coat.  Crumble feta over salad and serve immediately.

6 servings - each 230 calories and 3.2 g sat fat

5 c flour

2 c oats

2/3 c nonfat dry milk powder

1/4 c brown sugar

1 T salt

1 pkg dry yest

2 1/2 c water

4 T butter, divided

1 egg

 1 c raisins

1/2 c granulated sugar

1 T cinnamon

In large bowl, combine 2 c flour, oats, milk powder, brown sugar, salt and yeast.  In saucepan, heat water and 2 T butter, and then add dry ingredients.  Add egg and beat till smooth.  Stir in enough remaining flour to form a firm dough.  Stir in raisins.   Turn dough onto floured surface and knead until smooth.  Place in a bowl coated with cooking spray, turning once to coat.  Cover with towel and let rise in warm place for 1 hour.   Punch down dough and turn onto floured surface.  Divide dough in half and roll each portion into large rectangle.  Spread 1 T butter over both sections of dough.  Combine sugar and cinnamon and sprinkle all but 2 T over the 2 sections of dough.  Roll up (starting on the short side), and place seam side down in 2 loaf pans coated with spray.   Cover and let rise 30 minutes.  Sprinkle with remaining sugar and bake at 375 degrees for 35 minutes.

Each loaf yields 10 thick slices - each slice = 234 calories and 2.3 g sat fat

3 c uncooked macaroni pasta

1 c diced celery

1/2 c chopped green onions

1/2 c shredded carrots

1/2 c sweet pickles, chopped

2 cans baby shrimp

3/4 c reduced fat mayo

1/4 c sweet pickle juice

1 T prepared mustard

Cook macaroni until tender.  Drain pasta, rinse in cold water, and place in large bowl.  Add next 5 ingredients.  In separate small bowl, whip together mayo, pickle juice and mustard.   Stir the mayo mixture into the macaroni.  Refrigerate for 2 hours before serving.

8 servings - each 190 calories and 1.3 g sat fat

1 lb lean ground turkey

1 c chopped onion

1/2 c green pepper, chopped

3 cloves garlic, minced

1 t brown sugar

1 t ground cumin

2 t chili powder

1 can (28 oz) crushed tomatoes (divided)

8 oz light cream cheese, softened

1/4  c light sour cream

1 can (4 oz) chopped green chilies

1 c salsa

8 whole wheat flour tortillas (8 inches)

1/2 c shredded reduced fat cheddar

Cook turkey in large skillet along with onion, green pepper, brown sugar, garlic, cumin, and chili powder.  Stir in 1 cup of crushed tomatoes.  Reduce heat.  Simmer uncovered for 10 minutes.  In small bowl, mix the cream cheese, sour cream, and chilies and then set aside.  Combine salsa and remaining tomatoes.  Spread 1 cup of the salsa mix into a 13x9 inch baking dish coated with cooking spray.  Spoon about 3 T cream cheese mixture and 1/3 c turkey mix in the middle of each tortilla.  Roll up and place seam side down in baking dish.  Top with remaining salsa mix and sprinkle with cheese.  Bake uncovered at 350 degrees for 25 minutes.

8 servings- each 330 calories and 5 g sat fat