6. Little Peppers Stuffed with Garlic, Shrimp, and Oaxaca Cheese by Deborah Schneider
This is a wonderfully flexible stuffed pepper recipe: For spice, use jalapenos. For color, choose a variety of yellow, red and green bell peppers.
Per Serving: 80 calories, 2g fat, 5g carbohydrates, 6g protein, 1g fiber
7. Edamame Tofu Dip by Diane Morgan
Serve this amazingly creamy dip with pita chips, crudités or whole-grain bread.
Per Serving (2 Tbsp): 34 calories, 2.2g fat, 2g carbohydrates, 2g protein, 1g fiber
8. Salad of Curly Endive, Avocado, Grapefruit, and Fennel by Anna Thomas
Looking for an inventive salad instead of the same old Caesar or balsamic? Here it is! This colorful dish combines avocado, endive and grapefruit for a sweet, citrus flavor.
Per Serving: 127 calories, 1g fat, 12g carbohydrates, 2g protein, 6g fiber
9. Hummus by Victoria Blashford-Snell & Brigitte Hafner
All you need to make this homemade hummus is 6 ingredients and a food processor for a fresh and perfectly seasoned dip.
Per Serving: 201 calories, 1g fat, 29g carbohydrates, 7g protein, 6g fiber
10. Baked Artichokes by Maria Filice
By baking these artichokes instead of frying, you lower the fat, while creating a wonderful crunch. If you need to save on time, use canned artichokes.
Per Serving: 202 calories, 2g fat, 22g carbohydrates, 7g protein, 7g fiber
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