Mini Eggplant Pizza’s

photo-4If you love pizza like I do but don’t want the calories that go with it, these mini pizza’s are the perfect alternative.


1 Eggplant

1 Cup Pizza Sauce

1 Cup Mozzarella Cheese, low-fat, shredded

1 Tablespoon Basil (optional)


Peel and slice eggplant in 1/4″ slices.  Place on baking tray sprayed with cooking spray.  Top each slice with sauce and cheese. Bake at 350 degrees F for 15 minutes.  Serve hot.


Skinny Pasta Salad



  • 2 cups dry pasta
  • 1 small cucumber, peeled and chopped
  • 1 medium tomato, chopped
  • 1/2 can black olives, drained and sliced
  • 4 oz low-fat cheddar cheese, cubed
  • 1 cup fat-free Italian dressing
  • 1 tsp. salad supreme


Cook pasta according to box directions.  Drain and rinse.  Mix pasta and all other ingredients in a large bowl.  Chill.


135 Calories, 3 gm Fat, 20 gm Carb, 7 gm protein per serving

Skinny Devil Eggs

devil egg


  • 6 large eggs
  • 1 tablespoon light mayonnaise
  •  1 teaspoon yellow mustard
  •  paprika, optional


Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 20 minutes. Remove eggs from hot water and place in a bowl of ice water. Peel.
Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork.  Stir mayonnaise and mustard into yolks until smooth.  Spoon yolk mixture into the egg whites and lightly sprinkle with paprika. Chill before serving.  Makes 6 servings.


Nutrition Info:  1 Serving(2 egg halves) = 86 calories, 6 grams fat, 6 grams protein


This ancient food, dating back to 3,000 B.C., is a new American favorite.  Hummus is the Arabic word for chickpea so a spread made from any other legume is not hummus.  Traditional hummus is a mixture of cooked chickpeas, tahini, olive oil, garlic, a dash of citrus or other acidic ingredients, and salt.  Tahini is an important part of the recipe and cannot be substitute; but, it can be omitted.  Hummus makes a very healthy snack that is high in protein and fiber.


Here’s a simple recipe from


1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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