Miso Cucumber Salad

Miso Cucumber Salad - easy and healthy side dish or light lunch

Ingredients

• 1 1/2 Tbsp sesame seeds, toasted (I only had black seeds)
• 2 Tbsp light miso. 
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 1 Tbsp hot water
• 1 tsp crushed red pepper flakes
• 2 tsp dark sesame oil
• 4 cups thinly sliced seeded cucumber

Instructions
See full instructions on : recklessabandoncook.com

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Cucumber roll-ups with Greek yogurt

Cucumber Roll Ups with Greek Yogurt, made with cucumbers sliced lengthwise, topped with a mixture of Greek yogurt, lime juice, herbs & spices. Include turkey if you'd like.

Ingredients:

• cucumbers
• 1-1/2  cups low-fat Greek yogurt
• 1  tablespoon curry powder
• 1 tablespoon lime juice
• salt and pepper
• 1 tablespoons herbs, such as cilantro, if desired
• ham or turkey if desired

Instructions
See Full Recipe please visit : freshdreamer.com

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Skinny Lasagna Rolls

Skinny Lasagna Rolls are a low calorie meal and LOW FAT with less than 8g of fat per serving! Repin and make sure to make extra because they are a family favorite!

Ingredients:
• 8 whole wheat lasagna noodles
• 10 oz frozen chopped spinach
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 3 cups (one jar) Pasta Sauce
• 1/2 cup part skim mozzarella cheese, shredded
Instructions
See Full Recipe please visit : everrecipes.com

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Chicken Tamale Casserole

This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious!

Ingredients:
Yield: 8 servings

• 1 cup Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1 egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (I omitted this because I forgot. Oops.)
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can enchilada sauce (I used green, red works too... anyone know the difference?)
• 2 cups shredded cooked chicken breast

Instructions
See Full Recipe please visit : jessfuel.com

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Cauliflower Pizza Crust

Perfect cauliflower pizza crust is the way to go. Especially if you can’t have wheat products. This sounds crazy, but it works.

Ingredients:

• 4 cups raw cauliflower rice
• 1 egg, beaten
• 1/3 cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions
See Full Recipe please visit : detoxinista.com

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Zucchini Crust Pizza

Pizza lovers, here is fast, easy and healthy healthy pizza, enjoy it at dinner

Ingredients:

• Zucchini: 1 medium, shredded
• Pizza Sauce: 1/3 cup
• Tomato: 1/2 diced
• Parmesan Cheese: 3 tablespoons
• Mozzarella Cheese Shredded: 1/3 cup
• Bread Crumbs: 5 tablespoons
• Egg: 1, beaten
• Oregano: 1 teaspoon
• Garlic Powder: 1/2 teaspoon
• Salt and Pepper to taste

Instructions

1. Preheat your oven to 450 degrees. Finely grate your zucchini and let it sit in a strainer with a dash of salt to release the excess water. This is what I typically do before baking with zucchini, but you can also use the microwave technique to achieve a similar result. If you would rather use a microwave you can set a cloth in a bowl, add the zucchini on top, and microwave on high for 3-5 minutes. When the zucchini has cooled, squeeze out the excess water. Either way works, just want to get the excess moisture out to create a crispier crust.
2. While this is draining, start heating up your pizza sauce. I whipped up a quick sauce by sauteing garlic in a skillet, adding a little sauce and fresh diced tomatoes. I love a chunky pizza sauce, so add you’re a little oregano, salt, pepper, and let it simmer while we move on to making the zucchini pizza crusts.
3. Mix the zucchini with parmesan cheese, mozzarella, bread crumbs, oregano, garlic powder, salt, pepper, and an egg. You can then decide how many mini pizzas you want to make. For this recipe, I divided the mixture into two balls and placed them on my pizza stone.
4. Can we please just admire my pizza stone I’m finally putting to use! Literally just took it out of the box, eek!! I feel super legit now. But seriously, if you just spray a cookie sheet, this will work just fine. Press the mixture into two crusts, making sure the edges don’t get too thin. You want your crust to bake evenly.
5. I first put these in the oven for 10-12 minutes to cook the crust a little extra. Then carefully pull your cookie sheet or pizza stone from the oven and add your fresh tomato sauce on top of each pizza crust and top with mozzarella cheese. These mini pizzas are ready to go in the oven again until the edges of your crust get crispy.
6. The pizzas will take around 5 more minutes after you place them back in the oven to melt the cheese and brown up on the crust. Lucky for you, these are best served hot, so no waiting is involved. I sliced these little thangs up and about 5 minutes later they were gone! New recipes don’t last very long on my plate. I mean, I’m just trying to perfect some recipes for all of YOU! :)
7. These pizzas will give you that flavor that you need with half the calories. You can still splurge on your favorite food items and stay in line with your nutrition plan. Why can’t we eat more of things that are good to taste and for the waist?

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Zucchini Tots

know you are like 'what another zucchini recipe' but YES I mean I love zucchini already but these Zucchini tots top the cake for me!! Not only are they kid-friendly but zucchini tots are the perfect solution for helping the fam get their veggies while enjoying a healthier version of a tot! I prefer to make them in the mini muffin tins for a perfect little bite size dish!

Ingredients:
Yield: 12 mini tots

• 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
• 1 egg
• ¼ of an onion, diced
• ¼ cup sharp cheddar cheese, grated
• ¼ cup dry breadcrumbs
• salt and pepper

Instructions

1. Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.
2. Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
5. Bake for 15-18 minutes in preheated oven.  The top will be starting to golden.  To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.

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Turkey-Stuffed Bell Peppers

Ingredients:

• 1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
• 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
• 1 large onion, diced
• 2 tsp. + 1 tsp. olive oil
• 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
• 1/2 tsp. ground fennel
• 1/2 tsp. dried Greek or Turkish oregano
• 1/2 cup grated Parmesan cheese
• salt and fresh ground black pepper to taste
• 1/4 cup grated mozzarella cheese

Instructions
See Full Recipe please visit : www.kalynskitchen.com

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