ratatouille by DCMH

Reduced Fat Pumpkin Cookies by Brittany Hoverman

BETTY'S COLESLAW by JUDY B

Chicago Dog Slaw by Deb Theisen

wilted endive and bacon by duane

fresh endive and fried bacon in vinegar sauce

Zucchini Rounds by Carolinaheartstrings

Do you love slathering your favorite spread on a buttery cracker? Well, I do. But, here’s a healthy, tasty alternative. Peel and slice a fresh, crisp zucchini into rounds. The mild flavor does not compete with the spread and the crunch is a low fat alternative to those crackers! Here’s a snack I fixed up to serve poolside and…

Shallot Herb Grilled Corn by Carolinaheartstrings

My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!

Frito Corn Salad by David St. John

I came up with a variation of this salad using Honey BBQ Frito Twists instead of the Chili Cheese variety as a topping. Instead of using 1 TBSP of Taco Seasoning, I added 1TBSP honey and 1 TBSP of barbecue sauce to enough mayonnaise to measure 1 cup.

Zucchini And Cilantro Dip by Robyn Savoie

Zucchini, non-fat cottage cheese and cilantro combine for a fresh-tasting dip that's equally delicious with vegetables and low-fat chips. Try vegetables such as jicama, celery, zucchini sticks and pea pods.

Chicken Vegetable Soup with Dumplings by Gretchen Wasniewski

This is a soup I make almost every other week. It is the perfect way to use up your chicken bones and your leftover vegetables. Whenever we have a rotisserie chicken or a whole baked chicken I save the bones in the freezer until I'm ready for soup. Add your favorite vegetables and my Grandmother's hearty dumplings and you have a…

Vegetable Fusilli Salad by Julia Ann Souders

A pasta salad with fresh vegetables for a summer treat or with hot pulled pork sandwiches for a winter pick-up.

Superb Squash Soup by Gretchen Wasniewski

A delicious, healthy Fall soup. Once you have mastered this recipe you can easily experiment with the addition of pearl barley, dried pasta, or rice.

Corn and Chipolte Ravioli Lasagna by David St. John

BAKED PARMESAN ZUCCHINI by TERRI

Eggplant-Mushroom Sandwiches by RecipeKing

Eggplant-Mushroom Sandwiches-is a delicious, easy and quick (25) minute outdoor grilling recipe. Main ingredients: Portobello mushrooms, eggplant, arugula and tomato on whole wheat bread. A low calories, low fat, low cholesterol, low sugars, low carbohydrates, vegetarian, diabetic and Weight Watchers (6) PointsPlus recipe.