Chilli-Garlic Sauce

Ingredients

• 1/4 C canola oil
• 1/4 C freshly squeezed orange juice
• 1-1 1/2 TBSP Sriacha Sauce
• 1 TBSP honey

Directions
Whisk all ingredients together

Sweet Potatoes and Greens

Makes 4 servings

Ingredients

• 2 sweet potatoes
• 2 bunches of greens (chard, collards, kale)
• 2 cloves garlic
• juice of half a lemon
• 1 tsp honey
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• salt and pepper
• 1/2 TBSP olive or vegetable oil

Directions

1. Peel and cut sweet potatoes into bite-size pieces
2. Heat half the oil in a pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (About 12-15 minutes, depending on size.  If the potatoes become very dark before they are soft, reduce heat.) When they are cooked, add spices and salt/pepper to taste.  Set aside.
3. While the potatoes are cooking, was the greens (don't dry them), remove stems and cut leaves into small pieces.
4. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding the greens.  Stir often and cook until tender. Season with salt/pepper to taste.
5. Combine the potatoes, honey, and lemon juice with the greens.  Stir and serve.

Black Bean and Corn Salad

Ingredients

• 1/4 C balsamic vinegar
• 1/4 C cider vinegar
• 2 TBSP brown sugar
• 1 1/2 tsp fresh lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 garlic clove minced
• 1 C fresh or frozen whole kernel corn, thawed
• 1 C chopped red bell pepper
• 3/4 C chopped onion
• 1/3 C minced fresh cilantro
• 1 (15 oz) can black beans, rinsed and drained

Directions

1. Bring first 7 ingredients to a boil in a small saucepan. Reduce heat, and simmer 2 minutes or until sugar dissolves.
2. Combine vinegar mixture, corn, and remaining ingredients in a large bowl, cover and chill.

Nutritional Information:
8 servings
82 calories
3.9g Protein
2.6g Fiber

From Cooking Light Annual Recipes 2001

Chicken-Sausage Stew

This one's real easy folks...

Ingredients

• Reduced-sodium tomato soup
• 1 chicken sausage
• 1/2 cup cooked quinoa
• 1/2 cup chopped cauliflower
• Pesto

Directions 

Cook 1 cup reduced-sodium tomato soup with 1 chicken sausage (cooked and sliced), 1/2 cup cooked quinoa, 1/2 cup chopped cauliflower in a saucepan until hot; serve topped with 1 tsp pesto.

Nutritional Info

• 388 calories
• 15 g fat
• 8 g fiber
• 23 g protein

Dr. Oz Blueberry & Banana Smoothie

• 1/2 Large Ripe Banana
• 1/3 Cup Soy Protein
• 1/2 TBSP Flaxseed Oil
• 1/4 C Frozen Blueberries
• 1/2 tsp honey
• 1TSP Psyllium Husks
• 8 oz. Water

Mix everything in a blender until smooth.

Baked Thin-Cut Sweet Potato Fries

Ingredients

• 2 Sweet Potatoes
• Salt
• Pepper
• Nonstick Cooking Spray
• Fresh Thyme
• Smoked Paprika
• Cayenne
  

Directions

Step 1: Slice 2 medium sweet potatoes into 1/4 sticks.  Put sticks in large bowl and sprinkle generously with salt.  Let sit for 20 minutes, then transfer to paper towels to absorb moisture.

Step 2: Return sticks to bowl, mist with nonstick cooking spray and season with 2 tablespoons fresh thyme leaves plus salt, pepper, paprika and cayenne to taste.

Step 3: Spread sticks on mesh wire rack fitted over a baking sheet (it's ok if you don't have a rack)

Bake at 450F oven until tender 35-45 minutes

Makes 4 servings

(58 calories per serving)

Reposted from Fitness Magazine (April 2011)

Super Easy Gluten Free Blueberry Breakfast Muffins

• Preheat oven to 350F
• Spray a 12-serving muffin tin with nonstick cooking spray
• Put one tablespoon each of old fashioned oats and blueberries in each muffin cup
• Top off with liquid egg whites.
• Stir each cup
• Bake for 20-25 minutes