On the lighter side

So....I don't know if you are like me, but I'm always wanting to try new foods and meal ideas.  Thought I'd share some.

Spaghetti Squash Stir Fry:

1-spaghetti squash (3lbs)
2-carrots (diced or julienned)
2-green bell peppers (diced or julienned)
2-red bell peppers (diced or julienned)
1-cup low sodium veg. broth
1-teaspon basil (dried or fresh)
1/4-teaspoon fresh ground black pepper

Pierce squash w/ a sharpened knife.  Place on a paper plate and cook on high in the microwave for about 15-20 mins (depends on microwave).  Cut in 1/2 lengthwise; remove seeds and scoop out pulp (you will have about 6 cups)  In a skillet, add carrots and peppers, cook until tender; stir in the spaghetti squash, broth, basil and pepper.  Cook about 2 mins.  (an additional option is to top with Parmesan cheese)

Per serving: 92 calories; 3g fat; 4mg cholesterol; 144mg sodium; 14g carbs; 3g fiber; 4g protein; 118mg. calcium

Asian Meatballs:

10oz- ground turkey
1/2- green bell pepper (minced)
4- scallions
1/8-cup fine dried bread crumbs
2-tablespoons minced water chestnuts
1-egg white
1- tablespoon reduced sodium soy sauce
1/4- cup sweet and sour sauce
1/2-cup unsweetened applesauce

Combine turkey, pepper, scallions, bread crums, water chestnuts, egg white and soy sauce. Shape into 32 (1" meatballs).  I typically make mine even smaller, about 1/2 in and have between 60-64 mini meatballs.  Place on a pan, bake at 375 degrees for about 15 minutes.  Combine sweet and sour sauce and applesauce.  Microwave on high for 2 minutes.

If you make 1" meatballs here is the nutrition info:

82 calories, 1g fat, 23mg cholesterol, 163mg sodium, 9g carbs, 1g dietary fiber, 12g protein, 19mg calcium

(Serving size is 4(1") meatballs or apprx. 8 (.5") mini meatballs

*This is a great dish to serve with brown rice and some steamed veggies.  This also makes a great appetizer as well.

Tomato-Cucumber Salad:

3-tablespoons balsamic vinegar
1/2-teaspoon Italian herb seasoning
1/4-teaspoon sugar
1/4-teaspoon sea salt
1/4-teaspoon fresh ground pepper
2-tomatoes (thinly sliced)
1-cucumber (peeled and thinly sliced)
4-scallions (sliced)

In a small jar, combine vinegar, Italian seasoning, sugar, salt, and pepper.  Shake until well blended. On medium platter, arrange tomatoes and cucumbers in a spiral, alternating veggies.  Sprinkle with scallions and drizzle with dressing.

Per serving: 25 calories, 0 fat, 0 cholesterol, 147mg. sodium, 6g carbs, 1g fiber, 1g. protein, 14mg. calcium

Pico de Gallo:

3-tomatoes (chopped)
1-green bell pepper (seeded and diced)
1/4-red onion (chopped)
1-tablespoon fresh cilantro (minced)
2-teaspoons fresh lime juice
1-jalapeno pepper (seeded and chopped)
1/4- teaspoon sea salt

Mix all ingredients together.  Refrigerate 1 hour before serving.

Per serving: 23 calories; 0 fat; 98mg. sodium; 5 total carbs; 1g. dietary fiber; 1g. protein; 8mg calcium

Cilantro Caesar Salad:

4-cups torn/chopped romaine lettuce
12-cherry tomatoes (halved)
1-cup bean sprouts
1/4 cup cilantro (minced)
2-scallions (thinly sliced)
2- tablespoons fat free caesar dressing
1-tablespoon fresh lemon juice
2-tablespoon grated Parmesean cheese

Per serving: 44 cals; 1g. total fat; 2mg. cholesterol; 131mg sodium; 6g carbs; 2g. fiber; 3g. protein; 63mg. calcium

*Can also add salmon or chicken to this salad for extra protein or to make it meal.