Ingredients

1 cup plain nonfat strained yogurt (Greek or Icelandic)

1 cup frozen mixed berries or frozen mixed berries with cherries

1 tablespoon sweetener of choice

2 tablespoons nonfat milk or any tart juice (cranberry, pomegranate, cherry)

Instructions

Place all ingredients in a blender or a container for an immersion blender. Process until smooth.

Ingredients

1 slice hearty bread, toasted

1 to 2 teaspoons extra virgin olive oil or coconut oil

1/4 medium ripe avocado, sliced

1/8 teaspoon sea salt (optional)

Instructions

Spread toast with olive oil; top with avocado slices. If desired, mash avocado slightly

and drizzle with additional oil. (Optional) Sprinkle with salt.

Ingredients

1 pound chicken tenderloins

6 tablespoons zesty Italian salad dressing, divided

2 medium zucchini, quartered lengthwise

1 medium red onion, quartered

2 medium ears sweet corn, husks removed

1 bunch romaine, chopped

1 medium cucumber, chopped

Additional salad dressing, optional

Directions

1. In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing.

2. Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally.

3. Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink.

4. Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

Ingredients

1 cup coleslaw mix

1 head cabbage

1/4 cup chopped fresh cilantro

1 green onion, sliced

1 teaspoon chopped seeded jalapeno pepper

4 teaspoons canola oil, divided

2 teaspoons lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

2 tilapia fillets or cod fillets (6 ounces each)

1/2 medium ripe avocado, peeled and sliced

Instructions

1. Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.

2. Carefully remove the outer leaves of the cabbage to use a shells for the fish tacos, wash & let drain.

2. Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper.

In a large nonstick skillet, heat remaining oil over medium-high heat; cook fillets until

fish just begins to flake easily with a fork, 3-4 minutes per side. Place in cabbage and Top with slaw and avocado.

Ingredients

4 boneless pork loin chops (6 ounces each)

3 medium apples, cut into wedges

1 large onion, cut into thin wedges

1/4 cup water

1/3 cup balsamic vinaigrette

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

1. Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan.

2. In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, until a thermometer inserted in chops reads 145°, 3-5 minutes.

Ingredients

1 pound lean ground beef (90% lean)

1 small onion, chopped

1/4 cup chopped celery

1/4 cup chopped green pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1-1/2 cups water

3/4 cup quick-cooking barley

1/2 cup chili sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon dried marjoram

1/8 teaspoon pepper

Chopped parsley, optional

Instructions

In a large skillet, cook beef, onion, celery and green pepper over medium-high heat until

beef is no longer pink and vegetables are tender, breaking up beef into crumbles,

5-7 minutes; drain. Stir in remaining ingredients. Bring to a boil; reduce heat.

Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.