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.

A cereal/soup bowl has about 20-30 calories, including the Miracle Whip!  Tasty and filling.

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.

PLACE on lightly greased shallow baking pan. Bake 20 min. or until golden brown.

SERVE with dressing as a dip.

[You could lower the calorie/fat count even further by using egg white only.]

Nutritional Info:
Serving Size = 5 pieces per person
Calories 138
Total fat 5 g
Sodium 478 mg
Carbs 20.8 g
Fibre 1.9 g
Protein 3.6 g

(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 

Throw it all (except vinegar) in a big bowl with a lid and shake (or mix well). Serve, and let people put their own amount of vinegar on top.

(you can also do red onion; balsamic is optional)

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

Bring water to a boil in a medium saucepan.  Add lentils, cover pot, reduce heat and simmer 45 minutes until lentils are tender.  Drain excess water.  Heat oil in a large nonstick skillet over medium heat.  Add onions and cook until nicely browned.  In a food processor, combine lentils, cooked onions, salt and pepper.  Process until smooth.  Serve at room temperature or chilled.  Makes about 3 cups.