Directions

1. Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat.

2. Reduce heat to medium and simmer for about 8 minutes. Add asparagus and cook for an additional 3 minutes until all vegetables are tender.

3. Remove four pieces of asparagus for garnish, then place ingredients in a blender with heavy cream (in batches if necessary) and blend for about 1 minute or until desired consistency.

4. Pour into bowls and garnish low fat yogurt, cracked black pepper and a piece of asparagus on top. Or you could garnish with freshly grated Parmesan cheese.

Original Recipe Source: theskinnyskillet.com

Directions

1. Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.

2. Add pumpkin to this mixture and mix well.

3. Then stir in the broth and mix well.

4. Simmer 20-30 minutes.

5. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Original Recipe Source: food.com

Directions

1. Preheat oven to 425 degrees.

2. Slice okra in half lengthways (you can cut the tops off to if you like).

3. Place okra on a cookie sheet and drizzle with a tiny bit of olive oil, a couple teaspoons max (too much oil makes it soggy).

4. Sprinkle with salt, pepper, and garlic powder, and toss everything together.

5. Spread the okra out evenly on the pan and roast in the preheated oven for about 15 minutes, or until the okra starts to brown. Flip them over a couple times during the roasting.

6. Once they are starting to get golden. sprinkle the cheese on top of the okra. Return to the oven for another 5-10 minutes, or until the cheese and both sides of all the okra are golden brown.

Serve hot!

Original Recipe Source: adashofsoul.com

Directions

Cut zucchini about 1/4 inch thick. Coat both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Original Recipe Source: skinnytaste.com

Directions

1. In large pan, melt butter over medium heat.

2. Add onion and garlic. Cook until tender.

3. Stir in next 5 ingredients. Gradually stir in broth and cream. Stirring constantly, bring to a boil and cook until thickened.

4. Garnish with added Parmesan cheese, if desired. Refrigerate leftovers.

Makes 6 cups

Original Recipe Source: yourlighterside.com

Directions

1. For the tzatziki, wash cucumber (peel if desired) and cut in half lengthwise. Slice thinly.

2. In a medium bowl, combine cucumber, yogurt, lemon juice, garlic, dill and salt and pepper. Stir until well combined and set aside.

3. For the lamb rolls, preheat gas or charcoal grill to medium.

4. Wash and trim eggplant and cut lengthwise into 1/4 inch slices. (You can salt the eggplant to remove some moisture if you like, but I find it makes little difference when grilling the eggplant).

5. Grill eggplant slices until tender and slightly charred, about 4 minutes per side. Remove from grill and transfer to a large bowl. Toss with 1 tbsp oil, salt and pepper and tent with foil to keep warm.

6. In a large skillet over medium high heat, heat remaining oil until shimmering but not smoking. Add onion and saute until translucent, about 5 minutes.

7. Add lamb, marjoram, salt and pepper and cook until lamb is cooked through and no longer pink, about 10 minutes.

8. To serve, lie two or three eggplant slices on each plate. Spoon lamb mixture onto center of eggplant slices and sprinkle with feta. Roll eggplant carefully around filling and turn so seam is on bottom.

9. Drizzle with tzatziki and serve.

 
Original Recipe Source: alldayidreamaboutfood.com

Directions

1. Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 10 minutes or until cauliflower is tender.

2. Place ingredients in a blender with heavy cream (in batches if necessary) and blend for about 1 minute or until desired consistency.

3. Pour into bowls and garnish with cheese, Canadian bacon and green onions.

Top with cracked black pepper if desired.

Original Recipe Source: theskinnyskillet.com

Directions

Caramelize onions first in a saute pan.

Add caramelize onions to a baking dish, add spinach and Italian blended cheese (or any cheese of your preference.) Salt and pepper to taste.

Bake about 20 minutes in my toaster oven at 250º to melt and brown up the cheese.

Original Recipe Source: genaw.com

Directions

1. Crumble beef stock cubes into water and mix in pan.

2. Add diced carrots and onion.

3. Simmer for about 20 minutes, until vegetables are tender.

4. Serve immediately, or allow to cool before refrigerating or freezing.

Original Recipe Source: fatsecret.com

Directions

Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Cut them in half. Slice a medium onion in to long strips.

Coat the bottom of your skillet with olive oil and set on medium-high heat.
Add onions and brussels sprouts and stir. Make sure to coat as much of the vegetables as possible. Season with salt and pepper to taste. Garlic is great in this as well.

Constantly stir sprouts and onions to avoid burning.

Brussels sprouts will wilt and leaves will turn black and brown this is a good thing.

Continue to cook and stir veggies until onions are clear and sprouts are soft. Add melted butter if desired. Serve hot.

Photo credit: steamykitchen
Original Recipe Source: fatsecret.com