Recipes

1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

1/2 pound carrots, shredded
1/3 cup golden raisins
1/3 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1 dash cinnamon
Lettuce Leaves

1 whole chicken, cut into 8 pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups plain yogurt
1/4 cup ground almonds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
6 green chile peppers, mashed into a paste
1 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint
1 cup shredded coconut
salt to taste
1 cup water
1/4 cup heavy cream (optional)

1 cup strawberries, hulled
1/3 cup frozen blueberries
2 bananas, peeled and cut into chunks
1/2 cup orange juice
1 1/2 cups plain yogurt
1 tablespoon soy milk powder

1 cup milk
2 black tea bags
2 chai tea bags
1/2 cup plain yogurt
3/4 cup white sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 pinch ground black pepper

1/2 cup fat-free yogurt
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon chili powder
1 tablespoon minced fresh ginger root
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 bone-in chicken breast halves

1 cup plain yogurt
1/2 cup raspberries
1 tablespoon red wine vinegar
2 teaspoons white sugar

4 skinless, boneless chicken breast halves – cut into bite size pieces
1 cup water
salt and pepper to taste
1 cup yogurt
1 teaspoon mild curry powder

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