Non-Fat Greek Yogurt with Orange Slices

Non-Fat Greek YogurtOrange Slices
Non-Fat Greek Yogurt

Any brand will do and nutritional information may vary by brand.

(8 oz) (227 g) Chobani Greek Yogurt Plain 0% Non Fat All Natural (x 1)

Orange Slices

Slice up a medium size orange.

1 Medium Orange (x 1)

Cheese Quesadilla with Sour Cream with Apple Slices

Cheese Quesadilla with Sour CreamApple Slices
Cheese Quesadilla with Sour Cream

Heat nonstick skillet over medium heat. Place whole wheat tortilla in pan. Cover one half with light cheese blend. Fold in half and press down lightly. When cheese is melted and bottom is lightly browned flip over. When other side is lightly browned remove from heat. Cut into slices and service with 1 tablespoon of sour cream (optional).

(.25 cup) (59 ml) Cheese, Shredded Light Mozza-Cheddar - Kraft (x 1)
One Tortilla La Tortilla Factory Tortillas Whole Wheat Original 7 Inch Low Carb (x 1)
(1 tbsp) (15 ml) Sour Cream, Fat Free (Lucerne) (x 1)

Apple Slices

Slice one apple and enjoy.

1 Apple Apple Granny Smith (x 1)

Ratatouille Stuffed Zucchini with Corn on the Cob

Ratatouille Stuffed ZucchiniCorn on the Cob
Ratatouille Stuffed Zucchini

Using a scoop, remove balls of flesh from the zucchini until only the shell are left. Keep the zucchini balls aside. Preheat a grill to medium high.
In a large skillet over a medium-high heat, warmup 1/3 of the olive oil and cook the onions in it for 3 to 4 minutes. When the onions soft, add the garlic and cook for a minute. Add the remaining olive oil, the cubed eggplant, and the zucchini balls. Cover and cook for around 8 to 10 minutes..Add the tomatoes and cook for another 5 minutes, stirring frequently. Stir in the parsley and season with salt and pepper to taste.
Fill each zucchini shell with the ratatouille. Grill 2 to 3 minutes (or until the zucchini shells get soft) and serve hot.

1 Squash Squash Zucchini (x 1)
1 Tomatoe Tomatoes On The Vine (x 1)
(1.8 oz) (50 g) Eggplant - Preserved & Drained (x 0.5)
(.25 cup) (59 ml) Onion, Chopped (x 1)
(1 tsp) (2.8 g) Garlic (x 1)
(1 tbsp) (15 ml) Olive Oil, Extra Virgin (x 1.5)
1 tsp Salt (Table Salt) (x 1)
1 tsp (2.1g) Pepper, Black (x 1)

Corn on the Cob

Soak in water for 15 minutes, then wrap in foil and grill for about 15 minutes. Spray with butter alternative after pealing for a great taste!

You can also boil instead of grilling, which is done by bring a large pot to a boil and placing the corn in for about 5 minutes.

1 ear (90g) Corn On The Cob (x 1)
1.25 SPRAYS I Can't Believe It's Not Butter Spray (x 4)