My version from EATING CLEAN

Submitted by FIT_ARTIST

I can't remember WHERE I got this recipe from. But, it's a GOODIE!

Submitted by FIT_ARTIST

adapted from the P90X diet

Submitted by FIT_ARTIST

DELICIOUS! Spicy, but not too hot.

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

I like mine this way, but you can add cheese and salsa if you like...

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

I buy frozen chopped spinach, that comes loose in a resealable bag. HANDY!
*this recipe adapted from Oxygen magazine

Submitted by FIT_ARTIST

Pair this delicious pasta with a green salad and you've got a great low-sodium meal (providing almost half your fiber!) for less than 300 calories!

Submitted by TEHAMMER

I took a recipe for this out of the Clean Eating magazine and changed some things to make it easier. Spicy and delicious!

Submitted by STAYATHOME_JEN

Submitted by JKARPEL

Submitted by IWORKING

For those of us who like to eat clean, a low calories, easy to cook, tasty stirfry made of 100% fresh and organic ingredients

Submitted by GALEGA

from Clean Eating Magazine

Submitted by CONNIED53

Very simple to make, delicious with fish!

Submitted by CONNIED53

From Eating Clean magazine

I used turkey, the recipe calls for beef.

Submitted by THEMIS27

Of course, you will probably make more than one. I like this recipe because if you want one, you can make one and pop it into the toaster oven. If you want to make a batch, then just multiply the recipe.

Submitted by FIT_ARTIST

This originally came from the Mar/Apr 2009 Clean Eating Magazine. I prep it a bit different and don't use corn tortillas. I use Flatout Wraps or Joseph's Whole Wheat Flax Tortillas, which are similar in calories.

Submitted by BAMATEACHER

Adapted from CLEAN EATING magazine May/June 2009.
This recipe is time consuming so I figured I might as well make a LARGE batch to freeze some extra.
Recipe could be halved.

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

This is from my "Superfoods" book. I altered it a bit since recipes are just suggestions...

It’s super easy

Submitted by EVELYNF

It's my version of Giada De Laurentiis' Winter Minestrone. You can meat it up by adding pancetta to the first step. It's a wonderful soup with homemade bread

Submitted by EVELYNF

Submitted by JEN1239

my version of Clean Eating Magazine recipe. This is what I had on hand, and I eliminated some unnecessary steps.

Submitted by FIT_ARTIST

OK. It's still pasta and it's still Italian, but switching up a couple of ingredients, like no salt added tomato sauce and using half and half ricotta and low fat cottage cheeses...

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

A really easy and delicious seafood stew -- and a generous 2 cup serving. Sutbstute any firm fish you like. We've even made it with tilapia, which falls apart, but is stil mighty tastey. You can also use lemons instead of limes. You can also substitute any colored pepper you'd like. Serve with lime wedges and flour or corn tortillas, if desired (tortillas are not included in nutritional calculations).

Submitted by LSDALOIA

A savory fall treat with tons of veggies and whole wheat pasta.

Submitted by LSDALOIA

Submitted by FIT_ARTIST

When I get focused on losing weight....I buy spaghetti squash. This is so easy to make, and really filling. Add a baked chicken breast for a complete meal.

Submitted by LSDALOIA

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Recipe from Clean Eating Magazine. This recipe makes 8 cups of sauce. Leftovers can be frozen, used for lunches, or as pizza sauce.

Submitted by ERICACLAY10

Make this in a small cassarole dish. Like a brownie pan. This recipe does not make a large pan of lasagna.

Submitted by FIT_ARTIST

from Women's Health Magazine

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

I use this with ground turkey meat, but you could use it with anything.

Submitted by CATARATA17

Clean Eating Magazine

Submitted by DARA52

Lots of protein, packed with calcium, vitamins and minerals. Use any veggies you like. Sodium probably a little lower than the calc. because you don't actually eat all of it - some is drained away in the marindade.

Submitted by GOEGIRL

Wal-mart card recipe, changed slightly.

Submitted by FIT_ARTIST

This recipe makes a large batch. We put it on eggs, fish, chicken, salad, scoop it with celery & cook with it.

Submitted by NVR2HEALTHY

Submitted by NVR2HEALTHY

Submitted by FIT_ARTIST

Vegetarian curry is easy! A must for mushroom lovers!

Submitted by LSDALOIA

Submitted by NVR2HEALTHY

Chicken chili served in polenta lined bowls.

I modified a Rachael Ray recipe using chicken, peppers, celery, and omitting a few other ingredients.

Ancho Chili peppers pods are dried and usually found on the international isle in the grocery store.

I found this recipe on-line from The Hairy Bikers by Simon King & David Myers. I modified it slightly.

I picked up this French salad somewhere in my culinary life and it's become a staple. Great colour and really easy to make - an excellent pot luck dish.

Submitted by GOEGIRL

This is a great Indian-inspired dish that does not require marinating. It's great served over rice or quinoa. The curry leaves are optional. Curry leaves taste vaguely citrus-y and slightly bitter, they do not taste like curry.

Submitted by NVR2HEALTHY

This recipe can be served with or without a wrap. The recipe calls for Spring Roll Wraps which can be found on the Asian isle of most grocery stores.

Submitted by NVR2HEALTHY

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Serve with Sausage Ragu

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

this recipe is from the Insanity workout program

Submitted by DAKOTANMISTY

Submitted by FIT_ARTIST

Submitted by PAMAPPLE

Use 3 TBSP of seasoning to replace one packet of prepared taco or fajita mixes and save one full tsp. of salt plus monosodium glutamate.

Submitted by PAMAPPLE

Submitted by FIT_ARTIST

adapted from Bob's Red Mill website; I have changed some of the ingredients...

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

I use coconut oil to line the muffin pan.
Edit #1 changing from 4 eggs + 2 egg whites to 2 eggs + 4 egg whites.
Edit #2 Added more kale and more non fat milk

Submitted by CRAZYDOGLADYBO

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal.

Submitted by HARV47

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST

Submitted by FIT_ARTIST