6 ounces dark chocolate, chopped
1 15 oz. container part-skim ricotta cheese
1/4 cup fat free half and half
1/2 tsp vanilla
Raspberries or small strawberries (optional)
1. Place chopped chocolate in a microwave safe bowl. Microwave, uncovered, on 70% power (med-high) for 1 minute; stir. Microwave on 70% power for 1-2 minutes more, or until chocolate is melted, stirring every 15 seconds.
2. In a food processor bowl combine cheese, half and half and vanilla. Cover and process until combined. Add melted chocolate while food processor is run-ning. Process until well combined.
3. Spoon into small bowls, cover and chill for up to 24 hours. If desired, garnish with fresh berries.
Makes 10 servings—1/4 cup per serving
Nutrition: 153 Calories ; 9g Total fat (2g Saturated fat, 2g Monosaturated fat);
Toss sliced approved veggies with balsamic vinegar. Grill in a grill basket or on heavy duty tin foil for about 20 minutes. Season fillets with Mrs. Dash Grilling Blend and grill to your liking. Serve beef with grilled vegetables over a handful of spinach tossed with a little olive oil and balsamic vinegar.
Mix lime juice, olive oil and a little coconut milk together. Toss sliced peppers, onions and asparagus with some of lime juice/coconut milk mix. Layer the veggies on a piece of heavy duty foil. Place cod on top of veggies and season with Mrs. Dash. Close packet and grill (about 20 minutes) or bake at 350 for about 30 minutes.
•1¼ lb 96% lean ground beef (or any ground meat you prefer)
•1 tbsp olive oil
•1 cup onion, roughly chopped
•4 cloves garlic, diced
•1-inch piece of ginger, diced
•¾ cup water chestnuts, roughly chopped
•5 tbsp hoisin sauce
•1 tbsp soy sauce
•Large Lettuce Leaves
•roughly chopped peanuts
•toasted sesame seeds
•chopped green onion
1.Heat 1 tbsp olive oil in a large pan. Add in the ground beef and break it apart with a cooking spoon into smaller pieces. Season with salt and pepper to taste and cook till no longer pink. Set aside on a separate plate.
2.In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the meat and water chestnuts into the pan.
3.Stir in the hoisin sauce and soy sauce and cook everything together for a few minutes.
4.To serve, place the meat mixture in the lettuce cups and top with shredded carrots, peanuts, sesame seeds, green onion, and extra hoisin sauce.
*Makes 10 lettuce wraps
1/2 cup Fat free cottage cheese
1 scoop Ellipse Protein powder (chocolate or vanilla)
1-3 pkts Stevia (or 1/4-1 tbs sweetener of choice)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)
1 tbs Unsweetened cocoa powder
1 tbs Peanut Flour (aka PB2) OR 1 tbs Natural Peanut Butter
Blend and ENJOY!
•4 chicken breasts, chopped into bite-sized pieces
•1 cup freshly squeezed orange juice (pulp should be strained out)
•2 tsp orange zest or zest from 1 orange
•¼ cup or lite soy sauce
•2 cloves garlic, minced
•1 tablespoon corn starch
•½ tsp red chili flakes (optional)
Put the chopped chicken breasts at the bottom of your slow cooker. Slowly pour the orange juice over the chicken and then add the orange zest, lite soy sauce and garlic. Give this mixture an extra stir.
Cook on low for 6 hours (high for 3 hours). With 15 minutes remaining remove the chicken and whisk in the 1 tablespoon of corn starch to thicken the sauce.
Add chicken back to the slow cooker, stir and coat chicken with sauce, and allow it to cook for another 15 minutes.
Serve over spinach and/or a little quinoa and top with red chili flakes for a little extra spice!
Makes 4 servings.
1/2 cup cooked chicken, shredded
1⁄4 cup LF Greek Yogurt
2 tablespoons salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
1. Fold chicken, yogurt, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Fill half an avocado with chicken salad and serve garnished with fresh cilantro.
3. Optional – Give the salad more texture by adding 2 tablespoons of diced green bell pepper
Combine the diced avocado, diced onion, cilantro and lime juice in a bowl, chill until ready to use. Mix chili powder, cumin, paprika, onion powder and black pepper together. Rub salmon fillets with a little olive oil and this seasoning mix. Grill salmon to desired doneness and top with avocado salsa. Serve over a large handful of spinach.
Mix fresh or dried rosemary, thyme and sage with very lean ground beef. Grill over medium heat until cooked through. Use lettuce leaves for your bun and top with onions and non-fat Greek yogurt mixed with Mrs. Dash.
Top asparagus with cod or salmon (3-4 oz. for women, 5-7 oz. for men), sprinkle with a little Mrs. Dash. Top with mushrooms and diced onions and squeeze with fresh lemon. Wrap in foil packet and bake at 350 degrees for 30 minutes or grill over medium heat until cooked through