Beef and Cheese Balls

Ingredients

1 – 8 ounce package fat-free cream cheese (at room temperature)

1 – 2 1/2 ounce jar dried beef (finely chopped)

3 finely chopped green onion tops

2 tablespoons pickle relish

Directions

Cream soft cream cheese and 1/2 of the chopped dried beef. Add the green onion and pickle relish. Mix well. Form into ball and chill mixture in a covered container for 1 to 2 hours. Remove from the container and roll in the rest of the dried beef. Let stand at room temp for 30 minutes before serving with crackers.

Hemp Seed and Avocado Salad

Ingredients

5 leaves red fire lettuce – torn into small pieces

1/4 cup hemp hearts

1 chopped avocado

1 chopped tomato

1/2 cup chopped cucumber

1/4 cup raisins

Juice of half a lemon

5 basil leaves chopped

5 cilantro leaves chopped

1 Tbsp Nutritional yeast

1/4 cup hemp seed oil 1 tsp sea salt

Directions

Mix everything together in a bowl and enjoy.

Low Calorie Mushroom and Scallion Chicken

Ingredients

1 tbsp toasted sesame oil

1 small bunch scallions, sliced, whites and greens separated

1 small garlic clove, finely chopped

4 ounces shiitake mushrooms, stems removed and caps thinly sliced

4 cups water

1/4 cup low-sodium soy sauce

1 2-inch piece ginger, peeled and sliced

1 pound boneless, skinless chicken breasts, cut into 3/4 -inch cubes

Directions

In a very large soup pot, heat the sesame oil over medium heat.

Add the scallion whites and garlic; cook, stirring, about 1 minute. Add the mushrooms and cook until softened, about 3 minutes.

Pour the water into the pot. Add soy sauce and ginger. Let simmer for 2 minutes.

Place the chicken in the broth. Reduce heat to low; cover and poach until the chicken is just cooked through, about 7 minutes.

Transfer the chicken evenly to 4 bowls. Pour broth over the chicken. Garnish with the scallion greens.

(Makes 4 Servings)

How to Make a Spinach Feta Salad

Ingredients

6 cups baby spinach, rinsed and patted dry

4 tomatoes, sliced

1 English hothouse cucumber, diced

8 to 10 radishes, thinly sliced

1/4 cup crumbled feta cheese

1 red bell pepper, seeded and thinly sliced

cup fat-free vinaigrette

Directions

In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with your favorite fat-free vinaigrette.

Healthy Beef Stir Fry Recipe

Ingredients

1 lb sirloin steak (sliced into 1/2 inch strips)

1 onion (chopped)

2 cups broccoli (fresh uncooked)

1 green bell pepper (sliced into strips)

1 red bell pepper (sliced into strips)

5 gloves garlic (sliced)

1 tbsp olive oil

Preparation

In a large skillet, add the olive oil and add the garlic and steak. Once steak is nicely browned, add the rest of the ingredients cook on med to high heat and stir fry for 3-5 minutes. Remove, serve, and enjoy!

How to Make Vegan Black Bean Soup

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Save Money, Make Your Own Fruit Smoothies

Ingredients

4 cups low fat vanilla yogurt

4 medium bananas

2 cups frozen strawberries

2 cups orange juice

Directions

If using fresh strawberries freeze strawberries the day before. Place 1/2 of each amount into blender. Blend on high for 30 minutes. Place other half of ingredients in blender and repeat. Serve immediately.

Poblano Pico de Gallo

Ingredients

1 large or two medium fresh vine ripe tomatoes, diced

1 large poblano pepper, firm and dark green in color

1/2 cup or less cilantro, chopped fine

1 large sweet onion like Vidalia, chopped

juice of 1 large lime

1 clove of garlic (2 cloves if you are a garlic lover)

salt and fresh ground black pepper to taste

Directions

Combine all ingredients and place in an airtight container in refrigerator to meld flavors together. Enjoy on all kinds of meat, poultry and fish or as a dipper for baked tortilla chips. This milder version can even be used on sandwiches without masking other flavors.

Cucumber Lime Salsa

Ingredients

4 limes

3 cups cucumber, peeled, seeded, diced

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped green onion

4 teaspoons finely chopped fresh jalapeo or serrano (including seeds)

4 teaspoons sugar, or to taste

1 teaspoon salt

Directions

Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, now combine with remaining salsa ingredients in a bowl. Serve with lime tortilla chips.

Simple Easy Sirloin Tip Roast Recipe

Ingredients

3 pounds beef sirloin tip roast, trimmed of all visible fat

4 cloves garlic, peeled and halved

1 teaspoon coarsely ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.

Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.

Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice as thinly as possible against the grain.