I was listening to the food channel today and converted one of their recipes to BFL*. I eat a lot of salads and this has been a great addition.

1.5 cups 2% Cottage Cheese
2 tablespoons dry powder Ranch dressing (Hidden Valley Ranch)
1 teaspoon Wasabi paste (more if you want a bigger kick)
1/2 teaspoon Splenda

(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.

I guess I must be on a custard kick, or maybe it just satisfies my hunger for something sweet. I tried altering a recipe this morning to make just one dish of custard, and it was very good. Creamy with great flavor.

I got this one from WW a loooong time ago. Just tried it over the weekend. Really good! And almost too pretty to eat! (But not quite)

Sea Scallops with Ginger Sweet Potatoes

4 medium sweet potatoes

1/2 cup fat-free milk

6 apples

2-3 T lemon juice

1 t cinnamon

Core and slice apples (peel them, if you don’t like the hearty “left the peels on” look). Combine apple slices, lemon juice and cinnamon in blender and blend until smooth. It may take a little stirring at first.

Contributed by Nancy

I got this from cooking light and it is so yummy!

1.5 C frozen blueberries or blackberries ( I used blueberries)

1C refrigrated Mango slices (Del Monte)

1 C (6.5 ounces) low fat tofu ( like Silken Soft)

Contributed by Marie

I made this the other night — delish! The chicken was tasty and moist, and there’s very little fat.

Tandoori Style Chicken

2 tsp curry powder

2 tsp ginger

1 tsp onion powder

1 tsp garlic powder

I found this recipe on the net and made it for dinner this evening. It was creamy smooth and delicious and not a calorie-expensive dessert at all. I think it would also be good for breakfast, especially if you made it ahead. I cut the recipe in half this evening.
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This one was such a hit with the entire family - I made it twice in one week. The first time, I used asparagus. The second time, I used broccoli. All good stuff! This recipe fed my family of four - adjust for yourself, as needed.

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