Clean Eating Lettuce Wrap Recipe

Weight Watchers Meatloaf Recipe

Skinny Taco Dip Recipe

Skinny Taco Dip Recipe

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish.Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Caprese Salad with Grape Tomatoes, Mozzarella and Basil Recipe

Caprese Salad with Grape Tomatoes, Mozzarella and Basil

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4 - 5 cups grape or cherry tomatoes, sliced in halves

1 lb fresh imported Italian mozzarella, cut into 1/4 - 1/2" cubes

1/4 cup extra virgin, first preseed Italian olive oil

1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)

10 - 15 large fresh basil leaves (to taste)

Italian sea salt to taste

Freshly ground black pepper to taste
Fresh Italian bread

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Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.

Tear the basil into large pieces and toss into the salad.

Season to taste with sea salt and freshly ground black pepper.

Serve immediately (can be refrigerated to serve a little bit later too).

Serve with fresh, crusty Italian bread.

California Sandwich Recipe

California Sandwich Recipe

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
• 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH)
• 1 TABLESPOON FINELY CHOPPED FRESH CHIVES
• SALT AND PEPPER, TO TASTE

Avocado Salad:
• 1 AVOCADO, PEELED, PITTED AND DICED
• 1 TOMATO, CORED AND CHOPPED
• 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
• SQUEEZE OF LIME JUICE
•  2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO
• SALT AND PEPPER, TO TASTE

• 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN)
• 1/4 CUP ALFALFA SPROUTS
• 2 TO 4 SLICES PEPPER JACK CHEESE

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

Avocado Salad

Avocado Salad

Ingredients

• 1 teaspoon extra-virgin olive oil
• Juice of 1/2 lime
• 1 small clove garlic, minced
• Pinch cayenne
• Coarse salt
• 1 ripe avocado, halved and seeded
• 1/2 yellow bell pepper, stem and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, thinly sliced
• 1 tablespoon freshly chopped cilantro, plus leaves for garnish

Directions

1. In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
2. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.