Weight Loss Goddess

Makes 4 Servings
INGREDIENTS:
• 1 tomato, chopped
• 1 cucumber, seeded and chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup canned kidney beans, drained
• 1/4 cup diced firm tofu
• 2 tablespoons chopped fresh basil
• 1/4 cup balsamic vinaigrette salad dressing
• salt and pepper to taste
DIRECTIONS:
Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.  This is a hearty lunchtime salad with an Italian twist. You could also use oregano for the seasoning, or add a pinch of mint instead, and a bit of lowfat sour cream to make it a more creamy and Mediterranean.
Calories: 98
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 333mg
Total Carbs: 8.4g
Dietary Fiber: 2.4g
Protein: 4.1g

Makes 6 servings
Serving Size 1 cup
• 1/2 pound penne rigate or pasta spirals, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons green peppercorns, crushed (optional)
• 6 packets EQUAL Sweetener
• 1 dash pepper
1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.
2. Pour dressing over salad and toss to coat; season to taste with pepper.
You can use this with any pasta, and can try it with the tricolor pasta as well for an extra flavor sensation, and perhaps a bit of oregano.
Calories 221(7 calories from fat)
Fat 1g
Saturated Fat 0g
Cholesterol 1mg
Sodium 169mg
Carbohydrate 44g
Dietary Fiber 4g
Sugars 10g
Protein 9g

Makes 6 servings
Serving Size 1 cup
• 1/3 cup thinly sliced green onions
• 1 tablespoon reduced-sodium soy sauce
• 3 tablespoons water
• 1 1/2 teaspoons roasted sesame oil
• 3 packets EQUAL sweetener or to taste
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1 package (3 oz) lowfat ramen noodles soup
• 2 cups fresh peas pods, halved crosswise
• 1 cup fresh bean sprouts
• 1 cup sliced fresh mushrooms
• 1 can (8 3/4 oz) baby corn, drained and halved crosswise
• 1 red bell pepper, cut into bit-size strips
• 3 cups shredded Chinese cabbage (bok choy)
• 1/3 cup chopped lightly salted cashew nuts (optional)
1. Combine green onions, soy sauce, water, sesame oil, Equal, garlic powder, and red pepper flakes in screw-top jar; set aside.
2. Break up ramen noodles (discard seasoning packet); combine with pea pods in large bowl. Pour boiling water over mixture to cover. Let stand 1 minute; drain.
3. Combine noodles, pea pods, bean sprouts, mushrooms, baby corn, and bell pepper in large bowl. Shake dressing and add to noodle mixture; toss to coat. Cover and chill 2 to 24 hours.
Just before serving, add the shredded cabbage; toss to combine. Sprinkle with cashews on top for decoration and crunch, if desired.
Calories 109(19 calories from fat)
Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 361mg
Carbohydrate 21g
Dietary Fiber 4g
Sugars 6g
Protein 4g
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Makes 6 servings
Serving Size 2 cups
• 1 (10-ounce) package salad greens
• 1 (14-ounce) can artichoke hearts, drained, quartered
• 1 (9-ounce) package tuna in water, drained, flaked
• 1/2 pound green beans, cooked, drained
• 1 cup sliced plum tomatoes
• 4 oz Italian salad dressing – fat free
Place greens on serving platter.
Arrange artichokes, tuna, beans, and tomatoes over greens.
Top with dressing.
For a salad nicoise, use 1 6 ounce can of chopped black olives and hard-boiled egg instead of the artichokes and tomatoes.
Calories 108(7 calories from fat)
Fat 1g
Saturated Fat 0g
Cholesterol 12mg
Sodium 674mg
Carbohydrate 13g
Dietary Fiber 3g
Sugars 8g
Protein 13g

Makes 4 servings
INGREDIENTS
• 3/4 pound lean top round steaks, cut into thin strips
• 2 tablespoons ketchup
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 4 cups shredded lettuce
• 1/2 cup diced seeded cucumbers,
• 1/2 cup green bell pepper
• 1/2 cup red bell pepper
• 1/2 cup seeded tomato
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced scallion
• 1/4 cup fat-free French salad dressing
• 4 6-inch corn tortillas
DIRECTIONS
1. Place beef in a shallow dish. Combine next 4 ingredients; pour over beef and toss to coat. Refrigerate the beef at least 30 minutes, or overnight, if desired.
2. Meanwhile, prepare salad: Arrange lettuce on a large serving platter or shallow salad bowl. In another bowl, combine remaining ingredients, except tortillas, and toss to coat. Spoon over lettuce, leaving a 1-inch border. Salad may be refrigerated if not serving right away.
3. Remove beef from refrigerator. Heat large nonstick skillet over high heat. Add beef and cook, stirring 3 to 5 minutes or just until cooked through; remove from heat. Warm tortillas according to package directions; cut each into thirds. Wrap 2 to 3 pieces of beef in each tortilla strip. Arrange decoratively on top of salad. Serve additional French dressing on side, if desired.
You can also serve with a bit of lowfat sour cream, or cheese on the site, and some salsa.
Calories 202 (32 calories from fat)
Fat 4g
Saturated Fat 1g
Cholesterol 48mg
Sodium 223mg
Carbohydrate 20g
Dietary Fiber 3g
Sugars 5g
Protein 22g