Cream Cheese Butter Cookies

Ingredients 1c butter 8 oz cream cheese 1/4c sugar 2c sifted all purpose flour 1/2 tsp baking powder Directions Cream the butter and cream cheese together. Add the sugar and mix until it becomes light. Sift your flour & baking powder together then stir slowly into the first mixture. Mix well and form into a ball. Wrap it up in saran wrap and refridgerate overnight. Roll out onto a floured surface about 1/8" - 1/4" thick. Use festive seasonal cookie cutters to cut out nice shapes. Place on ungreased cookie sheets. Bake in the oven at 375*F until brown about 8-9 minutes. Cool completely before frosting!

Garlic Chicken Salad

Ingredients

1 lb cooked chicken (fat & skin removed) 1 tbsp olive oil 2 tbsp apple cider vinegar 1 tsp onion powder 1 tsp garlic powder salt and pepper to taste 2 tsp chopped fresh basil 1/4 chicken stock

Directions

1) Place all ingredients except the chicken stock into a food processor. 2) Puree for 30 seconds. 3) Use a rubber spatula and scrape down sides. 4) Add half the chicken stock and puree another 15 seconds. *[ If you like thicker chicken use less stock or add more for thinner. If you keep this in an airtight container it will keep for 2 days in the fridge. ]*

CALORIES 253 (FROM FAT 108) FAT 12G (SAT FAT 3G) CHOLESTEROL 101MG SODIUM 306MG CARBS 1G PROTEIN 33G

Egg Salad

Ingredients

6 large eggs - hard boiled & peeled 1/2 tsp celery seed - chopped 1 tsp fresh lemon juice 1/4 c light sour cream 1/4 c light mayo salt and pepper to taste

Directions

1) Slice the eggs in half and remove the yolks. 2) Place the whites in the food processor until very finely diced. Remove. 3) Place the eggs, yolks, celery seed and lemon juice into the food processor. 4) Puree for 20 seconds. 5) Using a rubber spatula, scrape down the sides. 6) Add the sour cream, mayo, salt and pepper and puree for another 30 seconds. 7) Fold the finely diced egg whites into the mix and serve. *[ Store in an airtight container, will keep freshness for 2 days ]*

CALORIES 188 (FROM FAT 128) FAT 14G (SAT FAT 4G) CHOLESTEROL 328MG SODIUM 391MG CARBS 4G PROTEIN 10G

Dreamy Seafood Salad

Ingredients

8 oz crab meat - cooked 4 oz cooked shrimp - peeled & deveined 4 oz scallops - cooked 1/4 c cocktail sauce 2 tbsp light sour cream 1 tsp onion powder 2 tsp lime juice 2 cloves fresh garlic [lime wedge for garnish]

Directions

1) Place all of the ingredients except for the lime wedge into a food processor. 2) Blend for 20 seconds and using a rubber spatula, scrape the sides down. 3) Puree another 35 seconds. Garnish with lime wedge and serve!

CALORIES 166 (FROM FAT 19) FAT 2G (SAT FAT 1G) CHOLESTEROL 137G SODIUM 584MG CARBS 6G PROTEIN 28G

Strawberry & Banana Smoothie

Ingredients

2 scoops Body Fortress vanilla protein powder 4 oz milk - frozen into cubes 4 oz plain low-fat yogurt 1/2 oz strawberries - stems removed [frozen is good too] 1/2 oz banana - sliced 1 packet Stevia 1/2 tsp vanilla extract

Directions

Place all of these ingredients into a blender and blend together until smooth. *[ Experiment with other berries!]*

CALORIES 317 (FROM FAT 19) FAT 2G (SAT FAT 1G) CHOLESTEROL 9MG SODIUM 249MG CARBS 25G (DIETARY FIBER 1G) PROTEIN 52G

Honey Chicken Stir Fry

Ingredients

4 tsp peanut oil 1 lb boneless/skinless chicken breasts - cut 1/2" thick 2 c small broccoli florets 1 small onion - cut into thin strips 1 medium carrot - cut into thin slices 2 c small mushrooms - cut in half 1/4c honey 1 tsp sesame oil 1/4 tsp crushed red pepper flakes 2 tbsp soy sauce (I love the low sodium version!)

Directions

1) In a large skillet, heat the oil over medium-high heat; add the chicken and saute for 3 minutes. 2) Add the broccoli, onion, carrots and mushrooms to the chicken and saute for another 5 minutes. 3) Add the honey, sesame oil, red pepper flakes and soy sauce. 4) Stir until all the veggies are glazed and the sauce is bubbling hot which usually takes about 1 minute. *[ Try to cut your chicken the same size so it cooks evenly. If you wanna switch this up, add shrimp & scallops or substitute them altogether! ]*

CALORIES 181 (FROM FAT 51) FAT 6G (SAT FAT 1G) CHOLESTEROL 42MG SODIUM 358MG CARBS 16G (DIETARY FIBER 2G) PROTEIN 18G

Chicken Curry Salad

Ingredients

1 lb cooked chicken - shredded 1/4 c light sour cream 1/4 c light mayo 1/4 golden raisins 1 tsp curry powder 1/2 tsp garlic powder salt and pepper to taste

Directions

Place all the ingredients into a large mixing bowl and mix well. Serve. *[ For best results, buy a rotisserie chicken from the grocery store it tastes waayyy better than canned chicken!!! This dish can be refrigerated for up to 2 days.]*

CALORIES 321 (FROM FAT 133) FAT 15G (SAT FAT 4G) CHOLESTEROL 111MG SODIUM 398MG CARBS 11G (DIETARY FIBER 1G) PROTEIN 34G