Deliciously Lite: 10 Low-Fat Recipes to Satisfy Your Cravings

Ingredients:

• • 2 medium zucchinis

• • 1 cup fresh basil leaves

• • 1/4 cup grated Parmesan cheese

• • 1/4 cup pine nuts

• • 2 cloves garlic

• • 1/4 cup olive oil

• • Salt and pepper to taste

Instructions:

1. 1. Spiralize the zucchinis to create noodles.

1. 1. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.

1. 1. With the motor running, gradually add olive oil until the mixture is smooth.

1. 1. Season with salt and pepper.

1. 1. Toss zucchini noodles with pesto and serve immediately.

Ingredients:

• • 1 cup quinoa

• • 2 cups water

• • 1 can (15 oz) black beans, rinsed and drained

• • 1 red bell pepper, diced

• • 1/2 cup corn, frozen or canned

• • Juice of 1 lime

• • 1/4 cup fresh cilantro, chopped

• • Salt and pepper to taste

Instructions:

1. 1. Rinse quinoa under cold water. Combine quinoa and water in a saucepan and bring to a boil.

1. 1. Reduce heat to low and simmer, covered, for about 15 minutes until water is absorbed.

1. 1. Fluff quinoa with a fork and let it cool.

1. 1. In a large bowl, combine quinoa, black beans, bell pepper, corn, lime juice, and cilantro.

1. 1. Season with salt and pepper. Mix well and serve chilled or at room temperature.

Ingredients:

• • 1 head cauliflower, grated or processed into rice

• • 2 tablespoons olive oil

• • 1 cup frozen mixed vegetables

• • 2 eggs, beaten (optional)

• • 3 green onions, sliced

• • Soy sauce, to taste

• • Salt and pepper to taste

Instructions:

1. 1. Heat olive oil in a large skillet over medium heat.

1. 1. Add mixed vegetables and sauté for 3-5 minutes.

1. 1. If using, push vegetables to one side of the skillet and scramble the eggs on the other side.

1. 1. Add cauliflower rice to the skillet and stir well to combine.

1. 1. Season with soy sauce, salt, and pepper. Cook for an additional 5-7 minutes until cauliflower is tender.

1. 1. Top with green onions and serve hot.

Ingredients:

• • 4 boneless, skinless chicken breasts

• • Juice of 2 lemons

• • 2 tablespoons olive oil

• • 2 cloves garlic, minced

• • 1 teaspoon dried oregano

• • 1 teaspoon dried thyme

• • Salt and pepper to taste

Instructions:

1. 1. Preheat oven to 375°F (190°C).

1. 1. In a bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.

1. 1. Place chicken breasts in a shallow baking dish and pour the marinade over the top. Let sit for 15 minutes.

1. 1. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and juices run clear.

1. 1. Let rest for 5 minutes before slicing and serving.

Ingredients:

• • 2 sweet potatoes, diced

• • 1 can (15 oz) black beans, rinsed and drained

• • 1 teaspoon chili powder

• • 1 teaspoon cumin

• • 8 corn tortillas

• • Avocado and salsa for topping

Instructions:

1. 1. Preheat oven to 400°F (200°C).

1. 1. Toss sweet potatoes in chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

1. 1. Warm corn tortillas in a skillet or microwave.

1. 1. Assemble tacos by filling tortillas with roasted sweet potatoes, black beans, avocado, and salsa.

1. 1. Serve immediately.

Ingredients:

• • 2 cups Greek yogurt, non-fat

• • 1 cup mixed berries (strawberries, blueberries, raspberries)

• • 1/4 cup granola

• • Honey (optional)

• • Mint leaves for garnish (optional)

Instructions:

1. 1. In a glass or bowl, layer 1 cup of Greek yogurt at the bottom.

1. 1. Add a layer of mixed berries and sprinkle a few granola pieces on top.

1. 1. Repeat the layering to finish with a final layer of yogurt, berries, and granola.

1. 1. Drizzle with honey if desired and garnish with mint leaves.

1. 1. Serve immediately or refrigerate for later enjoyment.

Ingredients:

• • 1 zucchini, sliced

• • 1 bell pepper, chopped

• • 1 cup broccoli florets

• • 1 cup cherry tomatoes

• • 2 tablespoons olive oil

• • 1 teaspoon garlic powder

• • Salt and pepper to taste

Instructions:

1. 1. Preheat oven to 425°F (220°C).

1. 1. In a large bowl, combine all vegetables, olive oil, garlic powder, salt, and pepper. Toss to coat.

1. 1. Spread vegetables in a single layer on a baking sheet.

1. 1. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly charred.

1. 1. Serve warm as a side dish or over rice/quinoa.

Ingredients:

• • 4 bell peppers (any color), halved and seeds removed

• • 2 cups fresh spinach, chopped

• • 1 cup cooked quinoa

• • 1/2 cup feta cheese, crumbled

• • 1/4 cup black olives, chopped

• • 1 tablespoon olive oil

• • Salt and pepper to taste

Instructions:

1. 1. Preheat oven to 375°F (190°C).

1. 1. In a bowl, mix together spinach, quinoa, feta, olives, olive oil, salt, and pepper.

1. 1. Stuff bell pepper halves with the mixture and place them in a baking dish.

1. 1. Bake for 25-30 minutes until peppers are tender.

1. 1. Serve warm as a main dish or side.

Ingredients:

• • 1 ripe avocado

• • 1/4 cup Greek yogurt

• • Juice of 1 lime

• • 1 clove garlic

• • Salt and pepper to taste

• • Water to thin (optional)

Instructions:

1. 1. In a food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper.

1. 1. Blend until smooth. If dressing is too thick, add water a little at a time until desired consistency is reached.

1. 1. Use as a dip or drizzle over salads.

Ingredients:

• • 2 cups cubed watermelon

• • 2 cups cubed pineapple

• • 2 cups blueberries

• • 1 cup strawberries, sliced

• • Juice of 1 orange

• • Juice of 1 lime

Instructions:

1. 1. In a large bowl, combine all chopped fruit.

1. 1. In a small bowl, mix together orange juice and lime juice.

1. 1. Drizzle dressing over the fruit and toss gently to combine.

1. 1. Serve chilled.