Veggie Thyme

Approx. 100 calories (1 gram of fat) per serving. Recipe serves 3

Ingredients

• 2 cups asparagus tips
• 2 cups cherry tomatoes
• 1/2 cup red onion
• 1 cup baby zucchini
• 3 cups mini yellow and green squash
• 1 tsp. garlic (minced)
• 7 large sprigs of thyme (remove stem)
• freshly ground black pepper, to taste
• olive oil

Directions

1. Spray a non-stick pan lightly with olive oil.
2. Add the onion, thyme, garlic, black pepper, zucchini, and squash.
3. Cook until almost tender then add the asparagus.
4. Cook until the asparagus is tender then add the tomatoes.
5. Cook until the tomatoes are warm all the way through.

Sliced fruit with mango puree

Approx. 85 calories (0 grams of fat) per serving. Recipe serves 4

Ingredients

• 1 mango
• 1/4 cup pineapple juice
• 1 tsp. fresh ginger
• 2 cups strawberries, sliced
• 2 kiwis, sliced

Directions

1. Peel and slice a fresh mango and put in the blender or food processor.
2. Add the pineapple juice and grated ginger, then puree.
3. Serve with strawberries and kiwi fruit. (other fruits can also be added)
   

Orange and Olive Salad

Approx. 100 calories (5 grams of fat) per serving. Recipe serves 2

Ingredients

• 10 calamata olives
• 1 orange
• 1/4 small red onion
• black pepper (freshly ground)
• red wine vinegar
• leaf lettuce

Directions

1. Place leaf lettuce on the plate.
2. Add peeled oranges, olives and thinly sliced red onion.
3. Sprinkle with freshly ground pepper.
4. Drizzle with red wine vinegar.
   

Black bean and corn salad

Approx. 220 calories (1 gram of fat) per serving. Recipe serves 4

Ingredients

• 4 green bell peppers
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 can Ro-Tel tomatoes with green chilis
• 1 cup chopped cilantro
• 5 small green or red chili peppers, chopped
• 1 tsp. chopped garlic
• 3 Tbs. red wine vinegar

Directions

1. In a bowl, mix all ingredients, except for the bell pepper.
2. Remove the top 1/3 of each pepper. Retain the bottoms. Discard the seeds.
3. From one pepper's top, cut thin slices.
4. Cube the remaining 3 tops, and add to the other ingredients.
5. Stuff the mixture into the green pepper bottoms.
6. Garnish with pepper slices and serve.