Cut a wedge, or several large leaves of lettuce into fairly thin strips.  (So it looks shredded.)  To that add some finely chopped green onion and a small, finely grated carrot.  Season with pepper/salt or whatever spices you like, and add 1 T. fat-free Miracle Whip.  Mix well.

CRISPY VEGGIES

1 egg, lightly beaten
1 sweet potato, in 1/4-inch slices
1 cup each broccoli and cauliflower florets
1 pouch Shake’N Bake Extra Crispy Original Coating Mix
1/2 cup Kraft Calorie-Wise Ranch Dressing

PREHEAT oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.

(you can use fresh ingredients, but I was throwing this together fast)
1 can artichoke hearts (rinsed)
1/4 can of chick peas (garbanzos), rinsed
6 baby carrots (or 1 full carrot, peeled)
1/2 c nutritional yeast flakes
2 cloves minced garlic
To taste:
cayenne pepper
black pepper
garlic powder
onion flakes
Options:
baby carrots/carrot sticks
spinach flour tortillas
Throw it all into a food processer until smooth.  Serve as a “burrito/wrap” in a spinach tortilla.  Or, use as a dip for carrots.

1/4 cup nutritional yeast flakes

1/4 cup sesame seeds

A few pinches of salt

***

Shake it all up together.  Use it to top pasta, popcorn, etc.

3-2-1 Salad (so named because it is 3 greens, 2 beans, and 1 topping)
Can of black beans, drained and rinsed
Can of chick peas/garbanzos, drained
Can of corn (whole kernel), drained
Red pepper chopped (optional)
Avocado, cubed
Balsamic vinegar 

Lentil Pate
à        1 cup lentils

à        4 cups water

à        1 ½ teaspoons olive oil

à        2 to 2 ½ cups chopped onions

à        ¼ teaspoon salt

à        ¼ teaspoon pepper