Snack on Popcorn

Great toppings for popcorn:

Garlic
Parmesan cheese

Kale Salad

Kale chopped
Seasame seeds
Black olives chopped
Grape tomatoes cut into halves
Low fat mayo
salt to taste


Combine all ingredients and serve cold.

Lettuce Wraps with Quinoa and Black Beans

1/2 c chopped raw onions
1 red or yellow pepper diced
1 c quinoa cooked
1 c. black beans drained
1 c salsa
1 avocado diced
salt/pepper to taste
tobasco sauce to taste

Bibb lettuce

Combine all ingredients except lettuce. Wrap ingredients in lettuce and serve.

Zucchini Squash and Pasta

Zucchini squash cut in bite size pieces (75 cal in 1 c.)
Yellow squash cut in bite size pieces (75 cal in 1 c.)
Onion chopped (100 cal for small)
Olive Oil
Balsamic Vinegar (25 cal per Tbsp)
Salt and garlic to taste
Rotini cooked (210 cal for 3/4c.)

Sautee onions in olive oil until translucent. Add squash and continue to sautee with olive oil and balsamic vinegar until tender but not soggy. Add enough balsamic and oil to create a sauce for the pasta. Season with salt and garlic. Combine vegetables and pasta.

Additional suggestions: black olives and sun-dried tomato.