Great as a snack or a dessert served after a fine meal. It reminds me of the springtime, but of course can be served any time of the year. It tastes so good, you’ll feel guilty, even though it’s actually a healthy treat.

1 16 oz. can peaches sliced and drained
1 16 oz. can pear halves drained and cut up
1tbs. ginger
2 tbs. brown sugar
1/2 cup crushed ginger snaps
1/2 cup rolled oats
Cool whip fat-free for a topper

Directions:

Baking dish sprayed with Pam (baking or butter Pam).
Combine peaches, pears and ginger.
In small bowl stir together gingersnaps, oats and brown sugar sprinkle over fruit.
Bake at 400 degrees for 20 minutes serve hot.
Cool-whip fat-free on top Yummy!

Health Benefits:
High in antioxidants and low in saturated fat, sugar, sodium and cholesterol. It’s the perfect dessert that leaves you feeling satisfied. High in vitamins and nutrients, make it often if you have kids at home to offer them a healthy alternative to sugary, prepackaged snacks and desserts.

This wonderful dish makes 4 nice healthy servings. I like to serve it with rice and broccoli or asparagus. Potatoes are a great complement too. Toast some whole grain bread and serve.

1 lb fresh shrimp
1 can lump crab meat
1/2 tsp paprika
1/4 cup light mayo
2 to3 Tbs. of grated parmesan cheese
1 Tbs. fresh chives
1 tsp. Worcestershire sauce or white wine

Directions:

Coat baking pan with Pam cooking spray.
In single layer, place seasoned shrimp in pan.
In small bowl stir together mayo, cheese, chives, and Worcestershire sauce.
Spread mayo mixture over shrimp and fold in lump crab.
Bake on 450 degrees for 3 to 5 minutes.
When shrimp turns pink, it’s done.
Serve with steamed rice and broccoli.

Health Benefits:
High in omega 3 fatty acids, shrimp and crab are both low in fat, high in protein and shrimp is an excellent source of vitamin D. Along with all other shellfish, shrimp and crabs are rich in chromium, which helps insulin to metabolize sugar, and thereby lowers the blood glucose levels in the body.

I love this recipe, it’s simple to make but it tastes like it took hours to prepare. It’s great to have during the week when you don’t have much time to spend in the kitchen. The two fruits together provide a tropical taste that is sure to please.

12 oz. pork tenderloin
1 16 oz. can peaches sliced in light syrup
1 large apple cut up
1/2 cup cold water
1 1/2 teaspoon corn starch
1 teaspoon ground all spice, hand full of raisins
Hot cooked rice

Directions:
Coat large skillet with cooking spray.
Heat over medium heat, cook pork in hot skillet until tender. Turning on each side.
Remove pork from skillet keep warm.
Drain peaches, reserving 1/2 cup syrup.
Set peaches aside in small bowl.
Stir together reserved syrup, water, cup of apple, cornstarch, salt and all spice.
Add syrup to skillet, cook slowly and stir until thick, add pork and peaches to skillet marinate and heat through ( add raisins optional)
Serve over hot cooked rice, with a side of steamed broccoli.

Health Benefits:
Pork tenderloin is a heart healthy choice for protein and low in fat and calories. Apples have a way of combining certain nutrients that sets them apart from all other fruits full of antioxidants and loaded with flavanoids. A great source of both soluble and insoluble fiber. An apple a day, is a great way to stay healthy. Peaches are high in Vitamin C and Beta Carotene, full of flavor.

This salad is so sweet and delectable, it makes my mouth water just writing about it. Drizzle on top with a little olive oil and balsamic and the taste comes to life. Enough to serve 4 people.

2 sweet potatoes, peeled, cut into chunks
2 Tbs. olive oil
2 garlic cloves crushed
2 sweet peppers sliced
1 large eggplant sliced
1 bag mixed greens
1/2 lb. fresh mozzarella cheese, drained and sliced

Directions:

Preheat oven 350 degrees, put sweet potato chunks, oil, pepper, garlic toss cook 30 minutes.
Add eggplant, pepper and cook 10 more minutes.
To serve divide salad onto 4 plates and arrange the sweet potato, eggplant, peppers and mozzarella on top.
Add a little olive oil and balsamic for dressing.

Health Benefits:
High in Beta Carotene, fiber, antioxidants, vitamins and all sorts of nutrients. The mozzarella cheese adds just enough protein and calcium to make this salad a complete meal in one. Low in fat, cholesterol, sodium and sugar, the ideal food for a healthy diet.

Salmon is such a healthy fish to eat, that I am always looking for new ways to serve it. I came up with this idea after having something similar in a restaurant. Tomatoes are a favorite at my house, so I added them and tossed in the spinach in place of rice. Of course, if you still want, you can add rice, orzo or light pasta. This recipe makes 4 servings.

4 pieces of skinless salmon fillets
2 Tbs. reduced sodium soy sauce
1 1/2 Tbs. Dijon mustard
3 Tbs. Thai sweet chili sauce
2 limes
1 ripe small pineapple
1 bag 9 oz. baby spinach
1 container cherry tomatoes

Directions:

Preheat broiler.
From limes, grate 1/2 teaspoon peel and squeeze 3 Tbs. juice.
Stir juice and peel chili sauce , soy sauce, and Dijon until blended.
Reserve 3 Tbs. of mixture to glaze salmon, set aside.
Arrange salmon on foil lined rack from broiling pan, place pan in oven and broil 5 min.
Brush salmon with reserved chili sauce mixture and broil 4 to 5 min.
Peel and core pineapple into chunks.
Add cut up pineapple to remaining chili sauce toss to coat.
To serve divide spinach and tomatoes in 4 plates, top each with salmon, drizzle pineapple juices over spinach.

Health Benefits:
An excellent source of protein, low in fat and sodium, salmon is a nutrient rich fish. A cold water fish that is recommended because of its high levels of omega 3 fatty acids, which few of us get enough of. Salmon is also high in vitamin D, giving us nearly all our daily requirements in just one serving. Add on the pineapple, chili and tomatoes to give your body the antioxidants it needs to protect itself from cancer causing free radicals. Tossed in with the spinach to give you iron and a heaping helping of Vitamins A, K and C.