Here is one I came across thought those of you that eat Vegetarian would like it.

Southern Vegetarian Burgers 2 servings

INGREDIENTS:

Sweat:
1/4 cup diced red pepper
1/4 cup sliced scallion
( green parts only)
2 tsp minced garlic
1 tsp minced fresh thyme
2 Tbsp olive oil, divided
Salt and pepper

MASH:
1 can blacke-eyed peas
drained, rinsed, and divided (15 oz)
1 egg white
3 Tbsp cornmeal
1 tsp prepared yellow mustard
2-3 dashes Tabasco sauce
Prepared cornmeal

PREPARATION:
Sweat bell pepper, scalions, garlic and thyme in 1 tbsp oil in skillet over medium heat until softened, 3 minutes:season with salt and set aside.

Mash 1 cup of peas with egg white in a bowl until nearly smooth. Stir in cornmeal, mustard, tabasco, remaining whole peas, and bell pepper mixture. Form mixture into two patties and chill 10 minutes or up to 30 minutes.

Saute patties in 1 tbsp oil in same skillet over high heat until browned, 5 minutes per side. Place bugers on cornbread pieces and top with Comeback sauce and Sauteed Green & Tomaotes.

Per serving 277 calories; 9g total fat (1g sat);omg chol; 296 sodium;39g carb; 8g fiber;14g protein.

COMEBACK SAUCES Makes 1 cup

Puree 1/4 cup chopped onion, 1 tbsp chopped garlic, 1/4 cup mayonnaise, 2 tbsp each olive oil, ketchup and chili sauce, 1 tbsp worchestershire sauce and fresh lemon juice; and 1 tsp prepared yellow mustard in a food processor until smooth. Season sauce with Tabasco and black pepper; refrigerate up to 2 weeks.(Let come to room temperature before servining.)

per serving 1 tbsp 47 calories; 5 g total fat(1gsat); 1mg chol;83mg sodium, 2 g carb; 0g fiber; 0g protein.

SAUTEED GREENS AND TOMATOES makes 2 servings

1/2 cup sliced onions
1/4 tsp red pepper flakes
2 tsp olive oil
3 cups thinly slice collard greens (3oz)
1/2 cup low sodium vegetable broth
1/2 cup halved grape tomatoes
1 tbsp cider vinegar
salt to taste

Saute onions and pepper flakes in oil in saute pan over midium-high heat until softened, 3 minutes. Stir in greens until starting to wilt; add broth. Simmer greens until tender, 5 minutes. Stir in tomatoes and vinegar; season with salt.

Per serving 85 calories; 5g total fat(1gsat);0 chol; 160mg sodium; 10g carb;3g fiber; 2 g protein.

Jorge's Skinny Muffins

This is cool, and I think it is pretty nutritious! Make it in a coffee mug.

1/4 cup ground flax
1 tsp baking powder
2 tsp cinnamon
1 tsp coconut oil
1 egg
1 packet stevia or splenda

Mix in a mug. Microwave for 50 seconds.

282. But the flax is loaded with omega-3's, the cinnamon is good stuff, and the coconut oil smells heavenly. If you could find a skinny frosting, I'd eat it a lot! I made it for both Rod and a 9 year old neighbor girl and they both liked it.

Here's a recipe that is easy and tastes so good !

Spring Fruit Salad

5 minute prep 2 servings

1 cup of sliced strawberries
1/2 cup diced mango
1/4tsp of lemon zest
1 tsp blasmic vinegar.

In medium bowl, combine starwberries, mango and lemon zest. Just before serving, sprinkle with balsamic vinegar.

Here is my favorite summer salad:

1 hothouse cucumber with peel
2 cans of garbanzo beans
1 container of grape tomatoes
olive oil (around 2 T)
whole lemon
greek seasonings around 2 T(fom Penzey spice)

Slice cucumbers into bite size pieces. Cut tomatoes into halves. Add both cucmbers and tomatoes into large bowl. Add garbanzo beans (drained). Add olive oil, greek seasonings and fresh lemon juice. Mix well and enjoy!

This is great on a hot day and it keeps well in the fridge. Healthy and refreshing snack - even better the second day once the flavor has marinated a bit!