This recipe is a shortcut of the original that Aunt Tillie used to make. She amended her recipe several years ago, when she found the refrigerated tortellini in the grocery store tasted so good. She used to make her own when she first started cooking and because she never threw anything away, she would use the leftovers to make salads and other meals. However, with the prepackaged varieties available today, you don’t have to wait for leftovers to enjoy this tasty treat.

1 package 8/9 oz. refrigerated cheese tortellini
6 cups mixed salad
2 cups fresh mushrooms
1 medium red sweet pepper cut up
1/4 cup basil
1/4 cup white wine vinegar
2 tbs. olive oil
2 cloves fresh minced garlic
Pepper to taste
1/2 cup fat-free garlic and onion croutons
1 package cherry tomatoes

Directions:

1. Cook tortellini, drain and rinse.
2. In large salad bowl combine tortellini, greens, mushrooms, peppers, and basil.
3. For dressing: in small shaker add garlic, pepper, oil and vinegar.
4. Add 1/2 teaspoon of water and shake.
5. Pour dressing over salad and toss before serving.
6. On four dinner plates, divide the tortellini mixture.
7. Top with croutons and a few tomatoes.

Health Benefits:
Low in saturated fat, cholesterol, sodium and sugar. A good source of protein and nutrient rich with plenty of antioxidants. High in fiber and low in calories, this salad will fill you up without making you feel bloated.

This wonderful dish makes 4 nice healthy servings. I like to serve it with rice and broccoli or asparagus. Small potatoes, cut into small chunks and cooked go nicely with this dish, too.

4 – 4oz.fresh Snapper fillets
1/4 cup light mayo
2 to3 tbs. of grated parmesan cheese
1 tbs. fresh chives
1 teaspoon Worcestershire sauce or white wine

1. Coat baking pan with Pam cooking spray and place snapper filets in.
2. In small bowl stir together mayo, cheese, chives, and Worcestershire sauce.
3. Spread mayo mixture over snapper fillets.
4. Bake on 450 degrees for 4 to 6 minutes, test with fork for flakiness.
5. Serve with steamed rice and broccoli.

Health Benefits:
Rich in Omega 3’s and high in Vitamin B6, snapper is a healthy fish to eat. You may have difficulty finding fresh snapper, and if you do, substitute with cod or some other cold water fish.
The parmesan cheese is a great source of calcium and is one of the easiest cheeses to digest. Low in saturated fat but high on taste, it pleases both the palette and the tummy.

A friend of mine, Janelle makes a great pork loin that will melt in your mouth. She gave me her recipe and it turns out succulent every time I cook it. If I have a large gathering, I prepare two loins and there is never any left over.

1 small garlic clove crushed
12 oz. boneless pork loin
1 teaspoon dried rosemary crushed
1 tbs. olive oil
1/4 cup balsamic vinegar
2 tbs. honey mustard
2 tbs. water
Salt and pepper

Directions:

1. Press pork loin with garlic, rosemary, olive oil, salt and pepper.
2. In large skillet spray non-stick (Pam).
3. Cook on medium heat 12mins. turning half way, until juices run clear.
4. For sauce stir vinegar, honey, water and mustard add to skillet, stirring to scrape up brown bits.
5. Bring to a boil, simmer until thick.
6. Serve over pork.
7. Serve with a plain sweet potato.

Health Benefits:
Pork is super meat of protein, one serving gives you almost all the protein you need for the day. High in Omega 3 and Omega 6 fatty acids. The pork loin is lean and low in fat. Antioxidants found in the garlic, Rosemary and olive oil help to protect the body from cancer-causing free-radicals. Rosemary is good for you because it reduces inflammation and has the ability to stimulate the nervous system for a calming effect.

You can enjoy dessert and still control your weight. It’s important to reward yourself from time to time with a sweet treat. This low fat/low sugar recipe is sure to please everyone who is fortunate enough to get a taste of this delightful dish.

1 16 oz. can apples sliced and drained or cook apples down in 2 cups of water
1 pint of blueberries, boiled in 2 cups of water, 1 tsp sugar
1 Tbs. ginger
2 Tbs. brown sugar
1/2 cup crushed ginger snaps
1/2 cup rolled oats
Cool whip fat-free for a topper

Directions:

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

Health Benefits:
Low in fat and sugar, fruity desserts such as this one, make you feel less guilty when you fall to the temptation of its wonderful taste. High in antioxidants, vitamin and nutrient rich, this is one dessert you can enjoy and still stick to your diet.

This salad has both warm and cool components. If your chicken is still warm, it will wilt the spinach which is very tasty, or chill all the ingredients for a refreshing taste. No need to use dressing, the juicy fruit makes it quite moist and delectable.

2 Chicken Breasts, cooked and chopped, skin removed.
8 cups fresh packed spinach
1 cup strawberries halved
1 cup blueberries
1 11oz. can Mandarin orange section, drained
Handful of walnuts

Directions:

1. Tear spinach and place in large bowl.
2. Add chopped chicken breast.
3. Add strawberries, blueberries, and Mandarin oranges.
4. Top with chopped walnuts.

Health Benefits:
Low in saturated fat, calories and cholesterol. Spinach is nutrient rich and a great source of iron. The strawberries, blueberries and Mandarin oranges are full of antioxidants that boost the immune system and arm the body against free-radicals.