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.Place the zucchini, squash, peppers, asparagus, and onion in a largeroasting pan.Toss with the olive oil, salt, and pepper to mix and coat.Spread in a single layer inthe pan.Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned andtender.Nutritional Information:170 calories11 total fat (2 g sat)0 mg cholesterol15 g carbohydrate5 g protein5 g fiber586 mg sodium67 Roasted Eggplant and PeppersServes 4Ingredients1 eggplant, peeled, halved, and sliced2 red bell peppers, cut in thick strips1 green bell pepper, cut in thick strips1 onion, sliced1D 4 cup extra-virgin olive oilFresh basil (optional)InstructionsPreheat the oven to 350°F.Place the eggplant, peppers, and onion in a nonstick baking dish.Drizzle with the oil.Bake in the oven for 20 minutes, basting regularly.Arrange the vegetables on a serving dish and garnish with fresh basil, if using.Nutritional Information:193 calories14 total fat (2 g sat)0 mg cholesterol16 g carbohydrate2 g protein5 g fiber5 mg sodium68 Spinach-Stuffed MushroomsServes 8Ingredients1 package (10 ounces) frozen chopped spinach1D 8 teaspoon salt8 large mushrooms1 tablespoon extra-virgin olive oilInstructionsIn a medium saucepan, bring 1D 2 cup water to a boil.Add the spinach and salt.Cover, and cookaccording to package directions.Wash the mushrooms.Remove the stems, trim off the ends,then chop the stems.Heat the olive oil in a large skillet.Add the chopped mushroom stems.Sauté until golden, about3 minutes.Remove from the pan.Add the mushroom caps to the skillet and sauté for 4 5minutes.Remove the mushroom caps to a heatproof serving platter.Drain the spinach.Stir in the sautéed chopped mushrooms.Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heatto keep warm.Nutritional Information:33 calories2 total fat (0 g sat)0 mg cholesterol3 g carbohydrate2 g protein2 g fiber74 mg sodium69 Surprise South Beach Mashed Potatoes Serves 4Ingredients4 cups cauliflower florets1 ounce I Can t Believe It s Not Butter! spray1 ounce Land O Lakes Gourmet Fat-Free Half & HalfPinch saltPinch freshly ground black pepperInstructionsSteam or microwave the cauliflower until soft.Puree in a food processor, adding the butter sprayand the half-and-half to taste.Season with salt and pepper.Nutritional Information:81 calories6 total fat (2 g sat)4 mg cholesterol5 g carbohydrate2 g protein3 g fiber82 mg sodium70 Stewed Tomatoes and OnionsServes 6Ingredients1D 2 cup chopped green bell pepper1D 4 cup thinly sliced celery1 small onion, chopped1 clove garlic, minced3 cups peeled, chopped tomatoes1 tablespoon red wine vinegar1D 8 teaspoon freshly ground black pepperInstructionsCoat a large nonstick skillet with cooking spray.Place over medium-high heat until hot.Add thebell pepper, celery, onion, and garlic.Sauté for 5 minutes or until the vegetables are tender.Addthe tomatoes, vinegar and black pepper.Bring to a boil.Cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.Nutritional Information:29 calories0 total fat (0 g sat)0 mg cholesterol7 g carbohydrate1 g protein1 g fiber10 mg sodium71 Broiled TomatoesServes 2Ingredients2 large ripe red tomatoes, halved horizontallyPinch salt (optional)Pinch freshly ground black pepper (optional)InstructionsPlace the tomatoes on a broiler pan rack, cut sides facing up.Sprinkle with salt and pepper, ifusing.Broil for 7 10 minutes, until well-browned.Nutritional Information:38 calories1 total fat (0 g sat)0 mg cholesterol8 g carbohydrate2 g protein2 g fiber16 mg sodium72 Broiled Tomato with PestoServes 6Ingredients3 fresh tomatoes2 cloves garlic1 cup chopped fresh basil leaves2 tablespoons extra-virgin olive oil1D 4 cup freshly grated Parmesan cheese2 tablespoons pine nutsInstructionsCut the tomatoes in half.Combine the garlic, basil, olive oil, Parmesan, and pine nuts in ablender or food processor.Puree until smooth.Spoon the mixture onto the top of each tomatohalf.Place the tomatoes on a broiler pan and broil about 3" from the heat until lightly browned,about 3 5 minutes.Nutritional Information:90 calories7 total fat (2 g sat)3 mg cholesterol4 g carbohydrate3 g protein1 g fiber68 mg sodium73 Oriental Cabbage SaladServes 4Ingredients1D 2 small head green cabbage3 scallions, chopped2 tablespoons dark sesame oil2 tablespoons rice wine vinegar2 tablespoons sesame seeds, toastedInstructionsCombine the cabbage, scallions, oil, and vinegar.Toss well and chill until ready to serve.Add the sesame seeds and toss again before serving.Nutritional Information:103 calories9 total fat (1 g sat)0 mg cholesterol5 g carbohydrate2 g protein2 g fiber15 mg sodium74 Turkey Roll-UpsServes 2Ingredients4 slices turkey breast4 medium Boston lettuce leavesCilantro Mayonnaise (see below)4 scallions4 red bell pepper stripsInstructionsPlace 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise (see below).Add 1scallion and 1 pepper strip.Fold into a tight, cigars like roll.Ham may be substituted for the turkey.Cilantro Mayonnaise can be used as a dip instead of aspread.Nutritional Information:54 calories1 total fat (0 g sat)17 mg cholesterol2 g carbohydrate10 g protein1 g fiber604 mg sodium75 Cilantro Mayonnaise3D 4 cupIngredients3D 4 cup reduced-fat mayonnaise3D 4 cup loosely packed cilantro leaves1 tablespoon fresh lime juice1 teaspoon light soy sauce1 small clove garlicInstructionsPlace the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor.Blend until smooth
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