Italian Rice

Ingredients:
1 cup Long Grain Rice
1/3 cup Whole Garlic Cloves
1/4 cup Extra Virgin Olive Oil
3/4 - 1 lb Lean Ground Beef
1/2 cup Yellow Onion (finely chopped)
1 tsp Rubbed Sage
1 tsp Dried Italian Seasoning
1/2 tsp Dried Basil
1 1/2 tsp Salt
1/4 tsp Fresh Ground Pepper
1 (28-ounce) can Tomato Sauce
2 cups Water
1 tsp Sugar
1 cup Grated Parmesan

Directions:
Heat oil in a heavy dutch oven over medium heat; add rice and garlic cloves; cook about 10 minutes, stirring constantly until lightly golden brown. Add meat, onion, sage, Italian seasoning, dried basil, salt and pepper. Stirring frequently, cook another 10 minutes or until meat is browned. Add tomato sauce, water and sugar. Simmer over low heat 15 to 20 minutes until rice is tender. Add up to 1-cup more water if needed.

Serve each bowl topped with grated parmesan cheese. Makes 6-8 servings.

http://www.simpledailyrecipes.com/

Lemon Basil Pasta

Ingredients:
2 Ounces (2/3 Cup) Dry Whole-Wheat Penne
½ Cup Chopped Zucchini
½ Cup Chopped Yellow Squash
½ Cup Canned White Beans, Rinsed and Drained
1 Lemon (Juiced)
¼ Cup Chopped Fresh Basil
1 Tablespoon Parmesan Cheese
1 Tablespoon Olive Oil

Directions:
Make it: boil pasta and drain. Toss with remaining ingredients.

http://www.fitnessmagazine.com/

Multi-Grain Waffles

Ingredients:
2 Cups Buttermilk
1/2 Cup Old-Fashioned Rolled Oats
2/3 Cup Whole-Wheat Flour
2/3 Cup All-Purpose Flour
1/4 Cup Toasted Wheat Germ, or Cornmeal
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Tsp Ground Cinnamon
2 Large Eggs (Lightly Beaten)
1/4 Cup Packed Brown Sugar
1 Tbsp Canola Oil
2 Tbsp Vanilla Extract

Directions:
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tip: MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

http://www.fitnessmagazine.com/

Very Berry Soy Protein Smoothie

Ingredients:

1/2 Scoop Plain (Unsweetened) Protein Powder

3 Tbsp. Low Fat, Dairy-Free (Soy) Yogurt

2/3 Cup Fresh Blueberries

3/4 Cup Soy Milk

1/4 Cup Water

2 Ice Cubes

Directions:

Combine all ingredients, except ice cubes, in a blender. Process until smooth; add ice cubes and blend another 20-30 seconds. Serve.

http://www.healthnews.ediets.com/

Hummus, Flatbread and Tomato

Ingredients:

1/2 oz. Hummus

2 Tomato Slices

3 Flatbreads

Directions:

Spread hummus onto flatbreads. Layer with tomato slices. Serve.

http://www.healthnews.ediets.com/

Healthier Trail Mix

Ingredients:

1 oz. Pretzels (Hard, Whole Wheat, Unsalted)

1 Tbsp. Walnuts

1 1/3 Tbsp. Sliced Almonds

1 1/2 Tbsp. Raisins

Instructions:

Combine pretzels, raisins, walnuts and almonds. Serve.

http://www.healthnews.ediets.com/

Tangy Cucumber Dill Salad

Ingredients:
2 Cucumbers (Peeled and Thinly Sliced)

½ Cup White Wine Vinegar

½ Tsp Salt

1 Tsp Sugar

3 Tbsp Fresh Dill (or 1 Teaspoon Dried Dill)

Directions:
Combine all ingredients except cucumbers in a bowl and stir until sugar dissolves. Mix cucumbers with dressing. Cover and refrigerate until ready to serve.

http://www.ballyfitness.com/