Pickled Cucumbers

1/2 cup rice or white distilled vinegar
1 tbsp. Splenda
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 Cucumber (English or pickling) sliced
3-4 fresh dill sprigs chopped
1/4 tsp dried black peppercorns
2-3 bulbs of garlic peeled
1/2 cup chopped red onion

Mix together in a pot: vinegar, Splenda, salt, pepper and red pepper. Bring to boil then remove from heat and allow to cool. Place remaining ingredients In jars or ziplock baggies and cover with vinegar mixture and seal. Shake jars or bags gently every 30 mins for 2 hours. Remove from containers and serve immediately.

Citrus Vinaigrette

2/3 cup extra virgin olive oil
1/4 cup sugar, I use Spenda
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons minced garlic
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons fresh parsley, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Mix all ingredients together and put in a carafe for serving.

This vinaigrette is delicious over salads, fresh grilled veggies or drizzled over fish for Pesco-Vegetarians. Serve in a beautiful dressing carafe.

Basil Vinaigrette

This is perfect for salad dressing or to pour over fish, if you are pesco-vegetarian, or as a dipping/side sauce.

1/4 cup white wine or white distilled vinegar
1 cup Dukes Light Mayonnaise
1/2 cup fresh basil leaves chopped
1/2 cup extra virgin olive oil
Salt and pepper to taste

Mix all ingredients together and serve immediately!~

Greek Tzatziki Cucumber Dill Sauce

This is great to serve instead of mayo on pita sandwiches, as a dip, dressing or on any other meal.

1 cup reduced fat/fat Greek yogurt
2 cups English cucumbers peeled and seeded, and then grated
3 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice
3 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Mix all together, cover and chill. Serve with veggies or as a spread.

Game Day Chili

This recipe is easy to add to and adapt to your liking...

1 bag of Morning Star Farms, BOCA or Gardein meatless crubles
1 medium Vidallia onion chopped
1 green pepper chopped
1 14 oz can Rotel chopped tomatoes with chilies
2 8 oz cans diced tomatoes
1 cup water
1 14 oz can light kidney beans
1 14 oz can dark red kidney beans
1 packet chili seasoning (any brand)

Cook crumbles according to package in skillet. Drain and rinse beans, then add all ingredients to a crock pot. Set on high for 4 hrs. If you want it spicier, add cumin and chili powder to taste after 2 hrs of cooking. Serve immediately.

This is great to freeze and thaw later on for a quick meal! My dad only eats meat and potatoes. He had 3 bowls and no idea it was soy 'faux' meat!

This is the cooker I use as it has a timer and automatically turns on to keep warm after cooking so it doesn't burn.

Honey Mustard Vinaigrette

I've been eating salads everyday for lunch or dinner and haven't been able to shave off 2-300 calories a day from my Jawbone Up3 diary in MyFitnessPal. I noticed in my nutrition diary that I was WASTING 2-500 calories a day on salad dressing, so I went off in search of low sodium, fat free, low calorie dressings. I will be sharing my favorites with you this week.

3/4 cup extra virgin olive oil
1 tbsp. whole grain Dijon mustard
1 tbsp. honey
1/2 tsp ground white or black pepper
1/4 cup apple cider
1/4 cup balsamic vinegar
1 tsp mixed dried herbs such as thyme, dill, parsley, chives

Combine all ingredients in a jar and close cap tightly. Shake. Chill or serve immediately. Will last in fridge up to a week.

How much are you tracking a day in calories? Check out what I wear daily.

Southwest Taco Deviled Eggs

My boyfriend is not a fan of deviled eggs but loves tacos. So I have found a way to make some great deviled eggs Tex-Mex style!

6 hard boiled eggs, peeled, cut in half lengthwise and yolks out in separate bowl
2-3 sprigs of green onions chopped
1 jalapeño pepper, seeded and finely diced
1/4 cup Dukes Light Mayonnaise
1/4 cup reduced fat Mexican blend cheese
1 1/2 tsp Taco Seasoning Mix
1 tbsp. chopped fresh cilantro
chili powder to taste

Mash yolks with a fork in a bowl and mix in green onions, pepper, mayo, taco seasoning mix, and cilantro in a bowl until creamy. Use a spoon to put mixture inside of egg halves. Sprinkle with Mexican cheese blend and sprinkle a dash of chili powder. Serve with sliced avocado.

This is a great appetizer for a party! Carry it to the next event without worrying about your eggs tipping over. I recommend the carrier below for perfect transport.