This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

Here is a healthier version of my roasted butternut soup.  This recipe is low fat and low cholesterol.  Even though it doesn’t use any cream, it still comes out tasting rich and creamy.

A simple tomato and cucumber salad with a fresh and vibrant dressing.

1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon raw sugar
2 cups heirloom cherry tomatoes (red, orange, and yellow), cut in half
1 large hothouse cucumber, thinly sliced
1 tablespoon fresh dill

In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves.

Add tomatoes and cucumber; toss well and refrigerate.

When ready to serve, add dill and toss again. Strain salad in a colander; serve cold.

Serves 4

2 tablespoons olive oil
2 cups diced carrots
2 cups diced onions
1 stalk celery, chopped
2-3 cloves garlic, chopped
1/2 cup diced bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups chopped tomatoes (canned)
1/2 tablespoon Italian seasoning
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

Heat a medium heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, celery, garlic, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables start to brown, about 18 minutes.

Stir in the vegetable broth, chopped tomatoes and Italian seasoning. Cover and bring to a boil over high heat, then reduce the heat to a simmer.

Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper. Cover and continue to simmer until the mushrooms and zucchini are tender, about 5 minutes.

Remove from heat, add some water if desired, and season again to taste. Serve.

Serves 8-10

1. In medium nonstick skillet over medium heat, heat oil. Add half the onions and cook, stirring often until golden brown, about 6 minutes. Stir in potatoes and cook for 1 minute. Stir in broth and simmer until the potatoes are tender and liquid has been absorbed, about 8 minutes. Season with salt and black pepper.

2. Preheat oven to 400 F. Coat 2 non-stick baking sheets with nonstick spray. Arrange 4 tortillas on baking sheets. Divide potato mixture among tortillas and spread evenly. Top each with 1 tortilla.

3. Coat tops of quesadillas with nonstick spray. Bake, turning once, until lightly browned and heated through, about 10 minutes. Cut each quesadilla into 8 wedges. Arrange sour cream, tomatoes, jalapeno and remaining onions in separate serving bowls. Serve with quesadillas and pass at the table. Makes 24 wedges.

Rinse chicken and pat dry. Spray a 2-quart rectangular baking dish with nonstick cooking spray. Arrange chicken in dish. Bake uncovered at 375 degrees F for 20 minutes.
Meanwhile, in a small pan heat water & milk to almost boiling. Remove from heat & stir in next 5 ingredients. Spread potato mixture liberally over chicken pieces, and sprinkle with paprika. Return to oven and bake, uncovered for 20-30 minutes or till chicken is tender & no longer pink.

Serves 4

Per serving: 176 Calories; 2g Fat; 23g Protein; 15g Carbohydrate; 54mg Cholesterol; 190mg Sodium

Peel and slice potatoes thinly. In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens. Layer casserole dish with potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce. Cover and bake in oven preheated at 350 degrees for 50 minutes to an hour.