Great for that leftover turkey. Adapted from Duke University Book of Diet and Fitness. I keep leftover turkey and rice in zip lock bags in my freezer to cut down on the prep time.

Submitted by JDLANDER

I love to make this creamy soup for lunch. It's cheap, filling, packed with nutrients, and it doesn't take all day to make. My husband loves it and my kids like it depending on the day.

Submitted by JDLANDER

Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.

More than just plain cheese, this pizza will wake up your taste buds.

Cooking Light October 2008 p. 164 Wow! This was really good! I have no idea how much time it actually took because I got so interrupted, but this really ought to get doubled.

Submitted by JDLANDER

DFC p. 189-based. They use 1 c. cubed melon instead of 1/2 banana and it actually ends up being 122 cal./serving

Submitted by JDLANDER

My family loves this soup. I use one big can of tomato and one big can of V8. I make it in big batches and freeze what I don't use. This recipe can be cut down easily. My kids love to dip their grilled cheese sandwiches in it. I just eat it with whole grain bread or crackers.

Submitted by JDLANDER

High in calcium and very yummy

Submitted by TWINMOM143

5.5 Weight Watcher points

Submitted by MARGESLP

This meal comes together pretty fast. It's a very hearty meal, that goes great with a salad.
It's a versatile recipe in that you can add additional vegetables or even a can of drained and rinsed cannelini beans, for more protein.

Submitted by FOODIEWIFE

I adapted this from a recipe in Souther Living Magazine. The lowfat cheddar gives it an incredible taste without the extra calories. Using an oven to cook the frittata rather than the stove top helps this frittata to become easy to make without the worry of having a burnt bottom and a runny top!

Submitted by JDLANDER

Cooking Light October 2003 (p. 311 in book of the year)

Submitted by JDLANDER

A lower-fat version of a deliciously creamy soup. Replacing butter with smart balance and substituting milk for half and half keeps the dish creamy, but without so many fat calories.

Submitted by JDLANDER

I love both my tomato soup recipes!

Submitted by JDLANDER

Add avocado, sour cream, salsa and olives to make this salad truly decadent!

Submitted by JDLANDER

Easy, yummy and nutritious. You can trade any kind of beans to change this recipe up. I added the refried beans in it to make it a thick hearty soup.

Submitted by JDLANDER

Quick dish that my kids love and love to help make. Great for lunch. DFC recipe.

Submitted by JDLANDER

rich macaroni and cheese explodes with flavor for two-thirds of the dish's usual fat content.

Submitted by BSING46

Quick and easy to do at a picnic. I make the salad before I leave and put it in the pitas when I get there. MayoClinic revised.

Submitted by JDLANDER

The mayo mix came from a book my friend had and then I changed the rest to fit my tastes.

Submitted by JDLANDER

I've made this for a friends luncheon and my friends love this.

Submitted by JDLANDER

If you feel like spending a little time to light the grill, these are worth it. from Mayo Clinic.

Submitted by JDLANDER

Make up a double or triple batch of these and put them in the freezer to be eaten during the busy times instead of a pizza pocket! Instead of topping the calzone with pizza sauce, make your own tomato relish with fresh tomatoes, garlic, basil and oregano. Serve with a fresh green salad and assorted sliced fresh fruit. MayoClinic

Submitted by JDLANDER

This is a nice change and a healthy option for a classic.

Submitted by JDLANDER

I made this up with some adaptations to another recipe I had

Submitted by JDLANDER

p. 99--revised a little--I added 1 Tbsp less of olive oil

Submitted by JDLANDER

The protein and healthy fats come from the Greek yogurt/flaxmeal base, but the recipe is easily modified to any fruit flavor you like by changing the fruit or yogurt flavor. Just make sure to use frozen fruit for best texture results.

Submitted by JDLANDER