2 cups cottage cheese
1 pack dip mix (your favorite)

In a blender, blend the cottage cheese a bit at a time until smooth. You may have to stir and wipe the blender frequently. Use a rubber spatula to scrape all cottage cheese into a small bowl, mix thoroughly with your favorite dip mix. Serve with low fat crackers or chips and/or veggies.

Mix all ingredients and chill until ready to eat. Makes 1 serving.

1 cup whole wheat bread crumbs
1/2 cup chopped parsley
1 Egg
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup bottled chili sauce, DIVIDED
1 cup fresh salsa
1 tablespoon vegetable oil
1 cup finely chopped onions
1 cup finely chopped celery
1 cup finely chopped red bell pepper
2 cloves minced garlic
2 pounds Ground Skinless Turkey Breast

Preheat oven to 350?. Heat oil in a 12-inch skillet and add celery, onion, red bell pepper and garlic. Cook, stirring occasionally, over medium heat until tender, about 5 minutes. In a large bowl, combine ground turkey, bread crumbs, parsley, egg, thyme, salt, pepper, cooked vegetables and 1/4 cup chili sauce, and mix well.
Shape mixture into a loaf and place in a 13 x 9 inch baking pan. Brush top of loaf with remaining 1/4 cup chili sauce. Bake 1 hour 15 minutes, or until firm. Let stand 5 minutes before slicing. Garnish slices with salsa

Per Serving: 193 Cals, 4g Fat, 10g Carbs, 29g Protein

8 oz peeled cooked potatoes, cubed
3 Tbsp minced onion
1 1/2 t white wine vinegar
1/4 t salt
2/3 cup cottage cheese, sieved
1 T plus 1 t low fat mayonaise
1 T chopped fresh parsley
1/2 t dijon mustard
dash hot sauce
2 eggs, hard cooked and chopped
2 parsley sprigs

In a bowl toss potatoes with onion, vinegar, and salt. In a small bowl combine cottage cheese, mayonaise, parsley, mustard, and hot sauce. Spoon cottage cheese mixture over potatoes; add eggs and toss to combine. Cover and refrigerate 1 hour. Garnish with parsley sprigs.

Per serving: 262 calories, 18g protein, 11g fat, 22g carbohydrate, 756 mg sodium

1 lb chicken breasts, boneless & skinless
nonstick cooking spray
25 cloves garlic (2-3 bulbs)
1/4 cup dry white wine
1/4 cup low-sodium chicken broth

Rinse the chicken and pat dry with paper towel. Spray a nonstick skillet with spray and fry the chicken over medium heat for 10 minutes, turn once.
Place chicken in a 2-quart square baking dish. Add garlic cloves (peeled or unpeeled).
In a small bowl combine wine and chicken broth. Pour over chicken. Bake, covered, at 325 degrees for 45-50 minutes, until chicken is no longer pink.

Per serving: 184 calories, 6g fat (2g sat), 6g carbs, 23g protein

2 cups natural peanut butter or cashew butter
1 3/4 cups honey
2 1/4 cups of protein powder, chocolate is best
3 cups dry, uncooked oatmeal

Combine peanut butter and honey in a large mixing bowl and heat in the microwave for about 70 seconds.
Stir in protein powder and oatmeal. Mix thoroughly. It will be thick!
Press into a 9″ x 13″ pan. Refrigerate until solid enough to cut and then cut into 16 equal bars. Wrap each bar in foil or saran wrap and store in plastic baggie in refrigerator.

**I always recommend checking your stats by using fitday.com and adding your PB and protein powder stats in from the label.**
Serving Size: 1 bar
Calories: 267
Fat: 15 g
Protein: 18 g
Carbohydrates: 38 g

4 Boneless, skinless breasts
1 T Olive oil
1/2 c Lowfat bisquick
1/2 c Crushed corn flakes
3/4 t Paprika
1/2 t Salt
1/4 t Pepper

SAUCE:
1/2 c Apricot spread
2 T Honey
2 T Dijon mustard
1 T White vinegar

Preheat oven to 350 degrees. Cut chicken into 1-inch peices. Place chicken
and oil in a large bowl and toss until well coated. Mix reminaing
ingredients in a plastic bag. Shake a few pieces of chicken at a time in
bag until well coated. Arrange chicken pieces in a single layer on baking
sheet sprayed with nonstick spray. Place in the oven and bake for appx 7-8
minutes, turn once.

Combine all ingredients for sauce in a small bowl. Cover with paper towel
and microwave on high for one minute. Mix well.

Serving size: 3-4 oz chicken and 1 oz sauce
Per Serving: 332 cals, 5g fat, 1g sat fat, 91mg chol, 547mg sodium, 32g
carbs, 38g protein, 1g fibre