Deviled Eggs 3 ways

AMERICAN
6 large hard-cooked eggs, peeled & sliced in half lengthwise
1 teaspoon lemon juice
1 tablespoon sweet pickle relish
2 scallions, chopped
1 teaspoon Worcestershire sauce
Dash of salt
2 tablespoons olive oil mayonnaise
2 tablespoons fat free plain Greek yogurt
1 teaspoon yellow mustard
More scallions for garnish (optional)

Carefully remove the yolks from the eggs and put them in a bowl with the other ingredients. Mash well with a fork or puree in a mini food processor. Mound the yolk mixture in the egg white halves with a spoon. If desired, top each egg half with a small piece of roasted red pepper.

CHEESE & BACON
6 large hard-cooked eggs, peeled & sliced in half lengthwise
1 teaspoon lemon juice
¼ cup finely grated reduced-fat cheddar cheese
2 scallions, chopped
1 tablespoon chopped fresh parsley
2 slices bacon, cooked & crumbled
2 tablespoons olive oil mayonnaise
2 tablespoons fat free plain Greek yogurt
1 teaspoon yellow mustard
More bacon crumbles for garnish (optional)

Carefully remove the yolks from the eggs and put them in a bowl with the other ingredients. Mash well with a fork or puree in a mini food processor. Mound the yolk mixture in the egg white halves with a spoon. If desired, top each egg half with more bacon crumbles.

CURRIED
6 large hard-cooked eggs, peeled & sliced in half lengthwise
1 teaspoon lemon juice
2 scallions, chopped
2 teaspoons curry powder
2 tablespoons olive oil mayonnaise
2 tablespoons fat free plain Greek yogurt
1 teaspoon Dijon mustard
dash of cayenne pepper
More scallions for garnish (optional)

Carefully remove the yolks from the eggs and put them in a bowl with the other ingredients. Mash well with a fork or puree in a mini food processor. Mound the yolk mixture in the egg white halves with a spoon. If desired, top each egg half with more chopped scallions.

Roasted Chick Peas

1 can (15.5 ounces)chick peas (garbanzo beans), rinsed, drained, and patted dry with paper
towels
1 tablespoon olive oil
1/4 teaspoon each ground cumin, smoked paprika, & kosher salt

Preheat the oven to 350F. Spray a baking sheet with cooking spray. Combine the chick pease, oil, and seasonings, and place them in a single layer on the baking sheet. Roast for 20 minutes, stir the chick pease around on the baking sheet, and roast for another 20 minutes or until they're browned and crunchy. Serve warm or let them cool. Store any leftovers in the refrigerator.

8 servings - 1/4 c. each

Coconut Dream

A spoonful of this creamy dessert makes a great topping for fruit salad or a dip for cut-up fresh fruit.

4 ounces reduced-fat cream cheese, softened
½ cup light coconut milk
2 cups thawed, fat-free whipped topping (such as Cool
Whip)
1/2 teaspoon coconut extract
1 tablespoon Splenda (or to taste)

Process the cream cheese and coconut milk in a food processor.
Fold in the whipped topping, coconut extract, and Splenda. Refrigerate until ready to serve.

8 servings (1/2 cup each)

Tropical Shrimp Bisque

16 ounces raw medium shrimp, shelled and deveined
1/2 teaspoon onion salt
1/4 teaspoon curry powder (or to taste)
dash cayenne pepper (to taste)
1 tablespoon canola oil
1/2 cup chopped onion
2 teaspoons minced fresh ginger
2 cans (8 ounces each) pineapple tidbits with juice
1 cup peeled, pitted and chopped mango (about 1 medium
mango)
1 cup peeled, seeded, chopped cucumber
1 can (13.5 fluid ounces) light coconut milk
3 tablespoons chopped fresh tarragon (or cilantro)

Toss shrimp with salt, turmeric, and cayenne in a medium bowl. Cover and refrigerate 30 minutes.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and ginger and cook for two to three minutes or until the onion is softened and translucent. Add the seasoned shrimp and cook for another one to two minutes. Add the pineapple tidbits and juice, mango, and cucumber and simmer over medium-low heat for three to four minutes or until the shrimp are pink and the cucumber is tender. Transfer half of the mixture to a blender or food processor, add the coconut milk, and whiz until smooth. Pour the pureed mixture back into the skillet and cook for four to five minutes or until the bisque is heated through.

To serve, ladle the bisque into soup bowls and sprinkle with the chopped tarragon.

8 servings

Cucumber & Fruit Salad

1/4 cup cider vinegar

1 tablespoon honey (or agave syrup)

1 tablespoon canola oil

1 teaspoon chopped fresh tarragon or basil (or 1/2 teaspoon dried)

1/4 teaspooon salt

1/8 teaspoon pepper

1 cup peeled, seeded, sliced cucumber

1 cup fresh citrus salad, such as Del Monte Fruit Naturals

1/2 cup chopped fresh tomatoes

1/4 cup dried cherries (or cherry-flavored dried cranberries)

2 tablespoon chopped red onion

2 tablespoon chopped pecans

Whisk together the vinegar, honey, oil, tarragon, salt and pepper in a medium bowl. Add the cucumber, citrus salad, tomatoes, dried cherries and onions and toss gently to combine. Refrigerate for 30 minutes. Add the chopped pecans just before serving.

Citrus Avocado Salad

1/4 cup citrus juice (from the segments below, or use bottled juice)

2 tbl rice vinegar

2 tbl chopped fresh cilantro

1 tsp minced fresh ginger

1 tsp grated orange rind (or True Lemon crystallized orange)

1/2 tsp Splenda

1/4 tsp onion salt

1/4 tsp pepper

1-1/2 cups citrus fruit segments (orange, grapefruit, lemon, lime, tangerine, etc.), but into bite-

size pieces

1 ripe but firm avocado, halved, pitted, peeled & diced

2 tbl finely chopped red onion

In a medium bowl, whisk together the juice, vinegar, cilantro, ginger, rind, Splenda, salt & pepper. Add the citrus fruit, avocado, and onion and stir gently to combine. Refrigerate for one hour before serving.

Hot Slaw

1 teaspoon canola oil
1 cup chopped red onion
1 package (10 oz) pre-shredded angel hair cabbage)
1 tablespoon Bragg Liquid Aminos (or reduced-sodium soy sauce)
1 tablespoon cider vinegar
1 Tablespoon olive oil mayo
1/2 teaspoon Splenda
1/4 teaspoon pepper
1/2 teaspoon dried dill weed
1/4 teaspoon celery salt
2 tablespoons light sour cream
2 slices bacon, cooked crispy, drained and crumbled (or 1/4 cup bacon bits)

Heat the oil in a large nonstick sauce pan over medium-high heat. Add the onion and saute 2-3 minutes, until it begins to soften. Add the cabbage, Bragg, vinegar, mayo, Splenda, pepper, dill and celery salt. Cook, stirring frequently, for 8-10 minutes or until the cabbage wilts and is tender-crisp. Reduce the heat to medium low, add the sour cream and stir. Cook just below a simmer for 2-3 minutes or until heated through, being careful not to let the mixture boil and curdle. Serve with one tablespoon of crumbled bacon scattered on top of each serving.

6 servings (1/2 cup each)