This has WOW flavor ! Serve this next to any Asian inspired dish (Asian Grilled Chicken comes to mind) for a great salad that takes over every tastebud in your mouth !

Asian Sesame Slaw

8 servings
60 calories per serving

1/3 c Miracle Whip light
2 T KRAFT Light Asian Toasted Sesame Dressing (I use this dressing in hot and cold dishes)
3 T lime juice
6 cups finely shredded cabbage (get the Dole pre-shredded to save a lot of time)
1 c snow peas, julienned
1 carrot, coarsely grated (not necessary if you use the Dole cabbage that has carrot in it already)
2 stalks celery, thinly sliced
1/4 c chopped cilantro
1 T minced ginger
2 T sesame seeds, toasted
Touch of salt

To toast sesame seeds, place in a hot skillet and sauté for a couple of minutes until they turn golden and are aromatic. Mix lime, Miracle Whip and Sesame dressing well and pour over the rest of the ingredients (except the sesame seeds). Mix well. Chill at least 2 hours. Sprinkle with seeds just before serving.

This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower

Mashed Things

2 servings
200 calories per serving

1 red potato, peeled and cubed
1 c small cauliflower florets
1/2 c baby carrots
1 c chicken broth
1 oz. cream cheese, softened
1 t garlic powder
Salt and pepper to taste
1 slice Kraft fat free singles American cheese
2 T skim milk
5 squirts ICBINB Spray

Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

I just love meatball soup and when you use the frozen prepared meatballs, it takes all the hard work out of it. Just heat up some broth, add meatballs and some veggies and you have a great complete meal. Here is one of my favorite ways to serve.

Meatball and Escarole Soup

4 servings
315 calories per serving

24 frozen cocktail meatballs
8 c chicken broth
1 6.5 oz. can sliced mushrooms, drained
4 c cleaned and torn escarole leaves
1 c shredded or julienned carrot
Salt and pepper to taste
1 t garlic powder
1 T dry minced onion
½ t oregano flakes
½ t parsley flakes

Mix all together and bring to a boil. Lower heat and simmer 10 minutes.

This is a soupy stew or a thick soup Whatever it is, it’s absolutely delicious. The sweet fennel adds just the little something different that makes this meal one of a kind.

Chicken Tortellini Stew (Crock Pot)

6 servings
380 calories per serving

2 carrots, sliced
2 cloves garlic, minced
1 lb. boneless skinless chicken breast cut into bite sized pieces
1 medium fennel bulb, chopped
19 oz. cannellini beans, drained and rinsed
Salt and pepper to taste
1/2 t garlic powder
1 3/4 c chicken broth
2 c water
9 oz. refrigerated tortellini
1 c baby spinach leaves
2 green onions, sliced
1 t basil flakes
2 T grated parmesan cheese
Pam

Spray crock pot with Pam. Layer carrots, garlic, chicken, fennel and beans then add broth, water, garlic powder, salt and pepper. Cover and cook on LOW 6-8 hours. Sit in pasta, spinach, onions and basil then cover and cook on HIGH 20 minutes. Spoon into bowls and garnish with cheese.

This is one of those recipes where you just don’t miss the meat – not one bit ! Roasting the veggies first gives them a great flavor, then you add chili powder, then you add rice simmered with chipotle for the smoky flavor and then you add CHEESE ! This is a satisfying, perfect lunch.

Vegetable Burritos

4 servings
380 calories per serving

Salt and pepper to taste
1 1/3 c water
½ c brown rice
1 T minced canned chipotle in adobo sauce
4 bell peppers cut into thin strips
4 medium carrots thinly sliced
1 T oil
1 T chili powder
6 oz. fresh spinach leaves thinly sliced
4 10 inch burritos
¾ c low fat shredded Monterey Jack cheese
½ c salsa (optional)

Vegetable Burritos

Preheat oven to 450 degrees. Bring water to a boil and add rice and 1 t salt along with the diced chipotle. Cover and cook 45 minutes then remove from heat and let stand 15 minutes. Toss pepper, carrots, oil and chili powder in a baking pan and roast about ½ hour then add spinach and toss. Warm tortillas and add rice, cheese and veggies and wrap. Serve with salsa.

Here a quick video on how to create a wrap so it does not leak

No peeling, quick boil time, easy dressing – this one is GREAT ! You could not even guess that low fat yogurt makes up half the dressing

Quick Potato Salad

8 servings
112 calories per serving

1 ½ lb. small new potatoes quartered (16 or so)
1 c celery, sliced thin
1 c sliced baby carrots
1/3 c light mayonnaise
1/3 c plain low fat yogurt
¼ c thinly sliced green onions
2 T white vinegar
¼ t pepper
½ t salt

Cook potatoes 8-10 minutes in salted water. Add carrots and celery and cook another 4 minutes. Drain and place in a bowl and chill 2 – 24 hours. Mix mayo, yogurt, onions, vinegar, salt and pepper. Cover and chill until ready to serve. When ready to serve mix dressing with potatoes.

This is so creamy and full of nutty flavor from the wild rice. It’s a great dish and a perfect way to use up left over turkey.

Turkey Wild Rice Casserole

5 servings
370 calories per serving

4 slices bacon, cut into small pieces
1 lb. cooked turkey breast cut into bite sized pieces
1 c carrots, julienned
1/2 c onion, chopped finely
1/2 c celery, sliced
1 c raw wild rice
1 can low fat cream of chicken soup
2 1/2 c water
2 T soy sauce
1/2 t marjoram flakes
Salt and pepper to taste
Pam

Preheat oven to 350 degrees. Spray a skillet with Pam and cook bacon until almost crisp then add turkey, carrots, onion and celery and cook 3 minutes or until turkey is heated. Cook rice according to package instructions. Mix rice and turkey then add soup, water, soy and spices and place in a baking dish sprayed with Pam. Cover and bake half hour.

This tastes much like the spinach dip you often find in a hollowed out bread bowl – but this one adds many more veggies and is a much healthier and lower cal option.

Spinach and Ranch Snack

18 servings
170 calories per serving (2 T dip and 15-17 crackers)

1 c low fat sour cream
¼ c light ranch dressing
10 oz. frozen chopped spinach, thawed and well drained
1 shredded carrot
½ c finely chopped yellow bell peppers
Wheat Thins or Triscuits

Mix sour cream and dressing then stir in veggies.

The colors are so vibrant that you can taste this dish with your eyes ! And the flavor was just tremendous !!! I served it with a little brown rice right in the broth and it was a meal that we are still talking about. You definitely have to try this one.

Poached Fish in Asian Broth

4 servings
203 calories per serving

Broth:
3 c chicken broth
2 T sherry or white wine
2 T soy sauce
2 slices lemon
3 thin slices peeled ginger root
¼ t cayenne

Fish:
1 lb. orange roughy or other thick mild fish fillets
Extra water if necessary
6 green onions (green part only) in thin slices
1 medium red bell pepper in thin slices
1 rib celery cut in ¼ inch pieces
½ t sesame oil
1 carrot, grated
Fresh pepper to taste

In a large non aluminum skillet bring broth ingredients to a boil over high heat. Rinse and dry fish. Reduce heat and place fish in broth. Add water if needed to cover the fish all the way. Simmer for 10 minutes per inch of fish thickness or until fish is done. Remove fish with slotted spoon and place into 4 soup bowls. Boil liquid and add green onions, peppers and celery and cook 3 minutes. Remove and discard lemon and ginger. Take vegetables and place over fish. Stir oil into broth and then pour into bowls. Sprinkle carrot over bowls and season with pepper.

This tastes as good as any ginger dressing you get at any Asian restaurant (usually served at Hibatchi places). Whip some up and if you don’t have any spinach around, place on any leafy greens.

Spinach with Ginger Dressing

3 servings
173 calories per serving

2 T minced onion
3 T peanut oil
2 T distilled white vinegar
1 1/2 T finely grated fresh ginger
1T ketchup
1 T soy sauce
1/4 t minced garlic
Salt and pepper to taste
5 oz spinach
1 small carrot, grated
1/2 medium red bell pepper, very thinly sliced

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.