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 By: Ginger Redeker
½ C. Balsamic Vinegar
Blend all ingredients in a small food processor. Store in a dark container. Mixture will keep for two weeks in fridge.
1 Pound Of Lean Ground Sirloin Topping: 
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Old Fashioned Meatloaf.
Preheat oven to 375°F degrees. Mix all of the meatloaf ingredients together in large bowl making sure that it is mixed well. Shape mixture into a loaf and place in a baking dish that has been sprayed with non-stick cooking spray. Mix the topping ingredients together and spread on top of the loaf. Bake at 375°F for 1 hour. Servings: 4 servings.
2 Lbs Of Orange Roughy (Or Tilapia, Cod, Grouper, Or Red Snapper) Fish
Preheat oven for low broiling. Bake Orange Roughy or desired fish for recommended baking time for that particular fish. Take fish after it is cooked and mash it in large mixing bowl until the filets are separated and are ground up. Add onions, green peppers, miracle whip, celery seeds, egg whites, and the low carb bread crumbs to the fish. Mix together thoroughly. Using your hands, form small patties out of the fish mixture. Place patties on a baking sheet that has been lined with foil and has been sprayed with non stick cooking spray. Broil cakes on low for 15-18 minutes or until lightly golden brown. Servings: 12 cakes. *Goes great with Green Pepper Tartar Sauce (See Recipe). 
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2 Bunches Of Fresh Asparagus With Tough Ends Trimmed, Cut In 1 Inch Pieces 
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Pepper Chile Asparagus.
Spray large skillet with non-stick cooking spray. Cook asparagus and water for 5 minutes stirring often. Add chili powder, garlic powder and roasted red pepper; cook until the asparagus is tender/crisp (3-5 minutes). Remove from heat and add vinegar and stir until thoroughly coated. Servings: 4 servings.
2 Scoops Of Beverly Int. Vanilla Ultra Size
Preheat oven to 350 degrees. Mix dry ingredients together. Gradually add in water until the mixture becomes a dry dough-not sticky! Add more or less water to achieve desired consistency. Spread evenly in pie pan. Take a fork and poke holes in pie crust to eliminate heat bubbles while baking. Bake for 10 minutes. Let cool. Servings: 1 pie crust (6 servings).
½ C. Chopped Scallions
Mix all ingredients in a food processor or blender. Blend the mixture for 10-15 seconds. Chill in refrigerator before serving. Servings: 6 servings.
1 12 Oz. Bag Of Frozen Raspberries 
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Raspberry Cheesecake Parfait.
Combine the raspberries, Splenda, water and cornstarch in a medium sauce pan and cook on stove on med-high heat. Bring the mixture to a boil, stirring constantly until it starts to thicken. Set aside to cool. Mix the skim milk and the 2 boxes of pudding together. Beat on high with an electric mixer for 2 minutes. Add the Splenda, vanilla and the cream cheese to the pudding, while beating at a low speed. Mix thoroughly. Layer the raspberry filling and cheesecake filling in 4 martini glasses or other festive glasses. Garnish with fresh raspberries. Chill in refrigerator for 3 hours before serving. Servings: 8 servings.
2 ¼ C. Of Skim Milk 
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Reese's Cheesecake Pie.
Mix the skim milk and the 2 boxes of pudding together. Beat on high with an electric mixer for 2 minutes. Add the Splenda, vanilla and the cream cheese to the pudding, while beating at a low speed. Mix thoroughly. Add the protein powder and mix until creamy with the blender. Lastly chop up the peanut butter cups and stir them into the cheesecake mixture saving a little bit to sprinkle on top. Pour the cheesecake mixture into the reduced fat ready graham cracker crust. Sprinkle the remaining chopped peanut butter cups on top. Chill in refrigerator for 3 hours before serving. Servings: 8 slices.
2 Tbs. Dry Mustard 
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Roasted Dill Potatoes.
Preheat oven to 450 degrees. Mix together all the ingredients except the potatoes. Once mixed, add the quartered potatoes making sure to toss thoroughly to coat the potatoes. Lay the potatoes out on a baking sheet sprayed with non stick cooking spray and roast for 25 - 30 minutes or until tender.
2 Lbs. New Potatoes (Red, White, Or Yukon Gold), Scrubbed & Halved 
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Roasted Rosemary Potatoes & Onions.
Preheat oven to 400 degrees. In large bowl, mix together the potatoes, onion, rosemary, vegetable stock, and pepper. Spread the mixture in a single layer on a baking sheet that has been sprayed with non stick cooking spray. Bake until the potatoes and onions are golden brown and cooked all the way through, roughly about 40 minutes. Servings: 4-6 servings.
2 Zucchini 
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Roasted Zucchini & Squash.
This recipe makes 4 large servings of vegetables. For each serving, place ¼ of the zucchini and ¼ of the squash on a square of heavy duty aluminum foil and top with 1 Tbsp. fat free butter, 1 Tbsp. green onion, garlic herb Mrs. Dash, and pepper to taste. Wrap the foil tightly by rolling the ends of the foil completely together to seal the package. Place the foil package directly onto the grill set on med to high heat and grill 15 - 20 minutes or until the vegetables are tender. Servings: 4 servings.
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