Premieres Sunday 9/8c. Watch online previews.
(makes 4 servings, 50 calories per serving)
Enjoy as a creamy side dish!
Spray base of a large pot with canola oil. Sauté one chopped onion and garlic for 2-4 minutes, then cover with lid and allow onion to "sweat" on low heat for 5-7 minutes. (Do not brown onion.)
Add broth to pot and bring to boil. Add chopped cauliflower. Cook semi-covered, on low heat for 30 minutes. Place cauliflower, onion and garlic in blender without broth. Blend until smooth. Add optional seasonings to taste.
Feel free to double or triple the recipe. You can discard the remaining low-sodium broth or simply toss in a bunch of vegetables and you have yourself a super low-cal soup.
(makes 3 4-ounce servings, 230 calories per serving)
In a small bowl, mix olive oil, turmeric, garlic and pepper. Using a brush or your fingertips, spread onto salmon (rub well). Broil 7-10 minutes. Remove from broiler and immediately squeeze lemon juice on top.
(makes 2 servings, 50 calories per serving)
Preheat oven to 350-375 degrees. Lightly spray cookie sheet with canola oil spray. Place the vegetables on a cookie sheet. Spray the vegetables with the canola oil spray. Sprinkle lightly with garlic salt and seasonings. Roast for 30 minutes, or until softened and golden.
(makes 1 serving, 160 calories per serving - including chocolate!)