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Here are the recipes from the January 10, 2009, Live It Up! Show...

** Falafal Bars (makes 32) **
10 ounce box of falafal mix
1 cup old fashioned oatmeal
10 ounce box chopped spinach - thawed, undrained
1 cup reduced fat shredded cheddar cheese
1 1/2 cups cold water
1 tablespoon canola oil
Mix the first 5 ingredients together. Let it sit for 1-2 minutes to soak up water.

Preheat oven to 375.

Lightly coat a baking sheet with the canola oil. With lightly oiled hands, divide & drop the mixture on pan, flatten like a cookie.

Bake 15-17 minutes or until light brown underneath. Serve hot or cold.

Each: 56 Calories; 3g Fat (46% CFF); 3g Protein; 5g Carbohydrate, 2g Cholesterol; 92mg Sodium

** Nut & Spicy Chicken Snacks (makes 16) **
1/4 cup slivered almonds
1 pound boneless, skinless chicken breast
1 ounce packet of taco seasoning mix
Preheat the oven to 375.

Lightly coat a baking sheet with vegetable cooking spray. Lightly chop the almonds, set aside. Rinse the chicken and shake off the excess water.

Cut the chicken into 16 equal pieces and place in a large plastic bag. Add the nuts and seasoning mix to the bag and shake to coat evenly. Place in a single layer on the baking sheet and press any excess nut pieces into the chicken.

Bake for 17-20 minutes or until the chicken is cooked through and white inside.

Each: 49 Calories; 2g Fat (31% CFF); 7g Protein; 1g Carbohydrate, 17g Cholesterol; 132mg Sodium

** Spinach & Feta Salmon Bites (makes 12) **
12 ounces salmon fillet
1 tablespoon lemon juice
1/4 teaspoon Old Bay seasoning
10 ounces frozen chopped spinach, thawed
2 tablespoons Neufchatel cheese
2 tablespoon reduced fat feta cheese
Preheat the oven to 375.

Lightly coat a baking dish with vegetable cooking spray, set aside.

Cut the fish into 12 equal portions and place the pieces in the baking dish. Sprinkle with the lemon juice and Old Bay seasoning. Squeeze the liquid from the spinach and discard.

Combine the spinach with the cheeses and spoon equal amounts on top of each piece of fish.

Cover loosely and bake for 14-15 minutes or until the fish is cooked through and light pink.

Each: 50 Calories; 2g Fat (32% CFF); 7g Protein; 1g Carbohydrate, 17g Cholesterol; 131mg Sodium

** Refried Bean & Spinach Nibblers (makes 32) **
1 cup old fashioned oatmeal
15 ounce can fat free refried beans
1 egg
1/4 cup of your favorite tomato salsa
1/2 cup reduced fat shredded cheddar cheese
1 cup chopped fresh spinach or kale
1/2 cup chopped fresh cilantro
1 teaspoon Mrs. Dash Garlic
Preheat oven to 375.

Lightly coat a baking sheet with vegetable cooking spray.

Mix all ingredients together. Drop by spoonfuls onto prepared baking sheet. Flatten slightly for even baking.

Bake for 20-25 minutes or until brown around the edges.

Each: 27 Calories; 2g Fat (15% CFF); 2g Protein; 4g Carbohydrate, 7g Cholesterol; 97mg Sodium