1 cup black beans drained and rinsed
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7 ounces romaine lettuce
1 cup diced tomatoes

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1 cup reduced fat cheddar cheese shredded
1/4 cup chile peppers
1/4 cups reduced fat sour cream
1 cup salsa
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Directions

Mix all ingredients except salsa and chips in a large salad bowl.

Toss to mix well.

Add salsa and toss again.

Serve on bed of tortilla chips.

Makes 4 servings

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Ingredients

1 tablespoon oil

1 tablespoon urud dal
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1 teaspoon mustard seed
1 2 dry red chile
1 tablespoon oil
1 onion chopped
1/2 cup cashew nuts or pieces

1/2 cup frozen peas or more (to taste)
1 cup sooji (Indian Cream of wheat)
1/2 teaspoon Salt

Directions

Splutter (fry briefly) mustard seed in hot oil. Add urud dal and chiles and heat until urud dal is light brown. Remove from heat.

Saute onions and nuts until onions are cooked.

Microwave frozen peas. Don’t overcook.

Dry fry (toast) farina if desired. Add to 1-2 cups boiling water ; mixture should thicken fairly quickly and fluff up.

Stir in spices, onions and nuts, and peas. Squeeze lime or lemon over top and serve.

Makes 4 servings

Fresh herbs to garnish

Directions

Peel all the vegetables and cut into 3cm (1 inch) pieces and place them into a pot, cover with stock and bring to the boil.

Simmer until vegetables are cooked (approx 15 minutes) and season to taste. Garnish with fresh herbs.

Makes 4 servings

Ingredients

5 spray low-fat cooking spray
1 small onion(s), chopped
1 clove garlic, chopped
1 1/4 teaspoon chilli powder
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon, ground

1/8 teaspoon pepper, ground
1 small carrot(s), coarsely chopped
1 stick celery, coarsely chopped
1 3/4 cups cooked kidney beans, drained and rinsed
7 oz canned tomatoes, chopped
4 medium soft tortilla(s)
1/4 teaspoon salt
4 tablespoon half-fat creme fraiche
2 tbsp half-fat cheddar cheese, grated

Directions

In a medium pot, warm cooking spray over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chilli powder, cumin, cinnamon and pepper, stirring to combine.

Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.

Heat tortillas in microwave according to package directions or in nonstick frying pan over moderate heat for about 1 minute, until brown spots begin to form, turning once.

Spread chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of creme fraiche and grated cheese. Tuck in ends of tortilla, roll and enjoy.

POINTS value: 5.5
Servings: 4
Preparation Time: 25 min
Cooking Time: 60 min

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Ingredients

8 medium Potato cut into 1 inch chunks
4 tablespoon olive oil
2 tablespoon chopped fresh rosemary
1 teaspoon Garlic minced
Salt and pepper to taste

Directions

Prepare a charcoal grill or preheat the kitchen grill.

Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.

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In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.

Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.

Makes 8 servings

Ingredients

5 spray low-fat cooking spray
2 clove garlic, minced
1/2 teaspoon tarragon, dried

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1 3/4 cups canned tomatoes, chopped
1 cup tomato puree

4 tbsp vodka
1 level tablespoon cornflour
1/2 cupl skimmed milk
2 tbsp basil, fresh, chopped
1 cup dried pasta, any type, preferably fusilli, cooked and kept hot

Directions

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Spray low fat cooking spray in a large frying pan over medium-high heat. Add garlic and sauté 1 minute. Add tarragon and stir to coat. Add chopped tomatoes, tomato puree and vodka; simmer 10 minutes.

Dissolve cornflour in milk and whisk until blended. Add mixture to frying pan and simmer 1 minute, until sauce thickens. Remove from heat and stir in basil.

Transfer pasta to four individual shallow bowls. Pour vodka sauce over top and serve hot.

POINTS value :3.5
Servings :4
Preparation Time: 15 min
Cooking Time: 14 min

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1 1/2 pounds fresh asparagus
1 medium yellow sweet pepper cut into 1/4-inch strips
1/3 cup chopped onion
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
10 slightly beaten eggs
1 cup half-and-half, light cream, or milk
2 tablespoons snipped fresh Italian parsley
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper

Directions

Butter a 2-quart rectangular baking dish; set aside.

If using fresh asparagus, snap off and discard woody bases. Scrape off scales, if desired. Cut into 1-inch pieces.

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In a saucepan, bring about 1 inch water to boiling. Add asparagus, pepper strips, and onion; bring just to boiling. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender. Drain well, reserving some asparagus tips for garnish. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices over.

Combine eggs, half-and-half, parsley, salt, and pepper. Pour over vegetables in baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Garnish each serving with asparagus tips, if desired.

Makes 8 servings
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

3/4 tsp salt
1/4 tsp coarsely ground black pepper

2 pounds green beans, trimmed
1 tbsp olive oil
2 cloves garlic, crushed with press
1 tsp fresh thyme leaves

Directions

In 12-inch skillet, heat 1 inch water and 1/2 teaspoon salt to boiling on high. Add beans; heat to boiling. Simmer on low, uncovered, 5 to 10 minutes or until tender-crisp; drain. Wipe skillet dry.

In same skillet, heat oil and garlic 1 minute on medium. Add beans and cook about 2 minutes or until beans are hot. Remove skillet from heat and toss beans with thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Makes 8 servings
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

1 head cauliflower
1 pint cherry tomatoes
1 tbsp drained capers
4 tsp fresh lemon juice
2 tsp olive oil

1/4 cup fresh parsley leaves
1/4 tsp salt
1/8 tsp ground black pepper

Directions

In 5-6 quart saucepot, place 1 inch water and steamer basket; heat to boiling on high. Remove leaves and center of core from cauliflower.

Place cauliflower, core side down, in steamer basket. Cover saucepot with tight-fitting lid. Cook on medium 10 minutes or until cauliflower is fork-tender.

Meanwhile, in food processor with knife blade attached, pulse tomatoes, capers, lemon juice, olive oil, parsley, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper until coarsely chopped, about 15 seconds. Spoon tomato relish over cauliflower to serve.

Makes 8 servings
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

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2 ounces chocolate-flavored liqueur (Godiva)

2 ounces cherry wine (Kijafa)
2 fluid ounces vodka
1/2 ounce chocolate syrup
chocolate covered cherries, for garnish

Directions

Fill a cocktail shaker with ice.

Add the chocolate, cherry liqueur and vodka to the shaker.

Shake very very briskly to mix and well chill.

Strain into a chilled martini glass that you drizzled the chocolate syrup into.

Garnish with Chocolate covered Cherries.