Veggie dip - 30 cal
Ingredients: 1/2 cup nonfat plain yogurt 1/2 cup light mayo 2 tbsp dried chives 1 tsp soy sauce 1/2 tsp Dijon mustard Directions: Combine until well blended. Serve. Yield: 1 cup Serving size: 1 tbsp

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Veggie dip - 30 cal
Ingredients: 1/2 cup nonfat plain yogurt 1/2 cup light mayo 2 tbsp dried chives 1 tsp soy sauce 1/2 tsp Dijon mustard Directions: Combine until well blended. Serve. Yield: 1 cup Serving size: 1 tbsp
Fruit Jell-O - 65 cal
Ingredients: 2 sugar free Jell-O (I use Jilly's brand for 5 cal each) 1 clementine orange Sugar free cool whip Directions: Combine and serve.
Cottage cheese tacos - 59 cal
Ingredients: 1/4 cup low fat cottage cheese 2 iceberg lettuce leafs 2 black olives Pepper to taste Hot sauce to taste Paprika to taste Directions: Combine and serve.
Taco salad - 96 cal
Ingredients: 2 cups salad 1/4 cup canned beans 1 tbsp salsa 1/2 oz fat free cheese 1 packet Taco Bell fire sauce Directions: Combine and serve
Carb free cloud bread - 43
Ingredients: 3 eggs, separated 3 tbsp cottage cheese OR cream cheese 1/4 tsp cream of tartar 1 packet zero calorie sweetener Directions: Preheat oven to 350 degrees Separate eggs - there must be no yolk in the whites In one bowl mix together egg yolks and sweetener In separate bowl mix together egg whites and cream of tartar until fluffy Carefully combine the two Scoop mixture into 10 even rounds (about the size of a hamburger bun) 3/4 inch thick and 4-5 inches wide Cook for 30 minutes Put in Ziploc bag and serve next day. The texture will be much better. Serving size is 2 biscuits.
Seasoned cucumber - 34 cal
Ingredients: 1 cucumber Chili powder OR Garlic powder Directions: Peel and slice cucumber. Sprinkle spices on top. Enjoy. You could also add cottage cheese if you wanted 😉
Quick egg whites - 32 cal
Ingredients: 2 egg whites Glass or ceramic mug Directions: Scramble egg whites in mug until fluffy. Microwave for 30 seconds, stir, then microwave an additional 30 seconds. Stir once more, then microwave one last time for 15 seconds. Serve.
Apple pie filling - 48 cal
Ingredients: 1/2 apple, chopped 1/2 tsp sugar 1/4 tsp cinnamon 2 tbsp water Directions: Heat water on stove, then add all ingredients stirring until apples soften. Serve.
Asparagus soup - 50 cal
Ingredients: 8 asparagus spears 2 cups chicken broth Dash of garlic powder 1/2 tsp salt Directions: Blend together until smooth, then heat on stove until warm. Enjoy(: