This one is from the American Heart Association.

1 2-pound lean boneless pork roast
1 tsp prepared horseradish

1/2 tsp dried marjoram, crushed
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/2 tsp fresh ground pepper
1/2 tsp garlic powder (optional)
1/4 tsp salt (optional)

Preheat oven to 350
Put pork into a shallow baking pan with the thermometer facing up. Rub the horseradish over the top and sides of the meat and set aside.

In a small bowl combine the herbs and rub over roast. Bake uncovered about an hour or until either the thermometer pops up or internal temp reaches 160 degrees. Let stand for 5 mins then slice and serve. Makes 8 servings.

NUTRITIONAL INFO (figured without the optional 1/4 t. salt; sodium info will increase slightly if you use it).
Calories: 191
Protein: 21g
Carbs: 0g
Total Fat: 11g
Cholesterol: 71mg
Sodium: 55g

Ingredients:
1 (14-1/2 oz.)can chickpeas rinsed and drained
5 cups chicken broth, homemade or reduced-sodium canned
1/2 cup canned diced tomatoes (not drained), I used Rotel (has a little more kick to them)
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for garnish, optional
1 large clove garlic, minced
1 teaspoon chopped fresh rosemary
Pinch or two of crushed red pepper
1/4 teaspoon salt, or to taste (I used 1/8 tsp.)
Freshly ground pepper to taste
1/2 dup dried short pasta, such as ditalini or tubetti

Recipe:
1. Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary and crushed red pepper in a 4-to 6 quart Dutch oven or soup pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes.
2. Transfer half the soup to a blender or food processor and process until smooth (use caution with this step; don't put piping hot soup in the blender and blend a small portion first before adding the rest to the blender).
3.Return the pureed soup to the pot; season with salt and pepper. Bring to a boil over high heat.
4. Add pasta and cook, stirring frequently to prevent the pasta from sticking to the bottom, for about 10 minutes, until the pasta is just tender.
5. If desired, drizzle 1/2 teaspoon oil over each serving and serve immediately.

Nutritional info (figured using the additional 2 tsp olive oil garnish, calorie and fat count will go down slightly without it:
Makes 4 servings, 1 cup each.
Calories- 273
Total fat- 10g (1g sat., 7g Mono)
Cholesterol- 0mg
Carbohydrate- 36 g
Protein- 10g
Fiber - 6g
sodium- 1025mg. Less if you use less salt and no-salt canned tomatoes.

List of Ingredients

1 1/2 cups of couscous
2 1/4 cups of water
1/2 tsp salt
1/4 cup of olive oil
3 Tbs or more of fresh lemon juice
2 cups of finely chopped raw spinach
3 green onions sliced thin
3 Tbs of chopped Dill, or more to taste

*You may replace the water in the recipe with chicken broth, and also add fresh minced garlic and crushed red pepper flakes.

Recipe

Bring water to boil and add couscous and salt. Turn of flame, cover and let stand for 5 minutes.

Fluff couscous with fork and transfer to a large bowl. Add in olive oil, lemon juice, onions, dill, and spinach. Season to taste with salt and pepper.

Cover and chill for an hour before serving.

List of Ingredients

2 C plain yogurt*
2 lrg cucumbers
1 Tbls minced garlic
1 tbls white vinegar
2 Tbls olive oil
sant & pepper to taste

*Put yogurt in cheescloth~lined sieve over a bowl. Drain several hrs or overnight in fridge.
Recipe
HAND METHOD:
Peel, seen & coarsely grate cucmbers. Drain well. Add garlic, vinegar, olive oil, salt & pepper to cucumbers & mix well. Add drained yogurt & blend.

FOOD PROCESSOR METHOD:
Grate peeled & seeded cucumber; set aside to drain.

Add garlic, vinegar, olive oil, salt & pepper to cucumbers & mix well. Pulse with a quick on/off. Place in bowl & combine w/cucumbers & yogurt.

Serving suggestions:
with crackers, toasted pita

List of Ingredients

2 lbs boneless skinless chicken breasts
1/2 cup fat free shredded Cheddar cheese
8 fat free tortillas
14 1/2 oz. can low fat cream of chicken soup
4 oz. chopped green chilies
1 cup fat free sour cream
Recipe
Preheat oven to 350º.

Lightly spray 9 x 13 baking dish with non-fat cooking spray. Place chicken breasts in a large soup pot or Dutch oven and cover with water. Bring water to a boil over high heat; reduce to medium-high and cook 25 to 30 minutes, until chicken is tender and cooked through.

Remove chicken from pot and cool slightly. Shred chicken or cut into small chunks and place in a medium bowl. Toss with cheddar cheese. In a small bowl, combine soup, chilies, and sour cream and blend well. Divide chicken mixture evenly among tortillas and roll up. Place seam-side down in prepared pan. Pour soup mixture over tortillas and sprinkle with extra cheese if desired.

Bake in preheated oven 25 to 30 minutes, until cheese is melted and enchiladas are heated through. Enchiladas can be prepared in advance and frozen without soup mixture. Top with sauce just before baking.