2013

1 1/2 pounds skirt steak
1 1/2 cups Newman’s Own(r) Herb & Roasted Garlic Marinade
1 1/2 cups plain non-fat yogurt
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons Newman’s Own(r) Lighten Up(r) Light Lime Vinaigrette
1 large seedless cucumber, 1/2 grated for dressing, 1/2 cubed for salad
Pita breads or pockets, quartered
2 heads romaine lettuce, chopped
1/2 cup jarred roasted red peppers, chopped
1/2 cup halved Kalamata olives
1/2 red onion, thinly sliced
2 tomatoes, seeded and diced
1/2 cup crumbled feta cheese

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat

2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or to taste

2 cups beef stock
salt to taste

1/4 cup plain yogurt
1 teaspoon lemon juice

3 cups plain low-fat yogurt
1 (1.5 ounce) envelope instant sugar-free vanilla pudding mix
2 cups blueberries, raspberries and sliced strawberries, mixed
3/4 cup wheat and barley nugget cereal (e.g. Grape-Nuts?

1 pound salmon fillet
1 1/2 teaspoons dill weed, divided
1/2 cup reduced-fat plain yogurt
1/2 teaspoon sugar
1/2 teaspoon salt-free seasoning blend

1/2 cup creamy salad dressing
1/4 cup plain yogurt
1 teaspoon ground cumin
salt and pepper to taste
1 tablespoon butter
1/2 cup couscous
1 cup water
1 red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped parsley
1/3 cup raisins
1/3 cup toasted and sliced almonds
1/2 cup canned chickpeas, drained

1 cup apple juice
1 cup chunky applesauce
1 cup low-fat vanilla yogurt
1/4 cup caramel ice cream topping
2 tablespoons smooth peanut butter
1 tablespoon caramel ice cream topping

5 kiwis
1 banana
2 tangelos
1 cup mixed fresh berries
1 1/2 cups plain yogurt
1 1/4 cups soy milk
1 tablespoon white sugar
1 sprig fresh mint leaves

2 butternut squash
1 cup slivered California Almonds, divided
4 tablespoons extra-virgin olive oil, divided
1 cup diced onion
3 cloves garlic, minced
1 1/2 teaspoons mild curry powder
5 cups chicken or vegetable broth
salt to taste
6 tablespoons plain lowfat yogurt

4 cups water
2 cups long grain rice, rinsed and drained
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil, divided
1/4 cup coarsely chopped cashews
7 small dried chile peppers
1 teaspoon mustard seed
1 teaspoon cumin seed
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 cup fresh lime juice
2 tablespoons tamarind paste
1 cup plain yogurt

1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)