Broiled Salmon, Quinoa, Steamed Zucchini, Oven Roasted Corn on the Cob

Japanese style "Hamburg" made with a Turkey burger patty and homemade Katsu sauce; Pan fried Zucchini; Vegetable Fried Rice with brown basmati, onion, green onion, garlic, carrot, green beans, salt and pepper.

You can make a low fat "Hamburg" with a pre-made turkey burger patty. Cut the patty in half, then re-shaped each half into a mini-burger. Sear one side on a frying pan and coat the other side with Katsu sauce. When you flip the patty over, coat the seared side with Katsu sauce. When the burger is fully cooked, flip it over again to caramalize the sauce onto the burger.

Vegetable Yakisoba with Carrot, Onion, Cabbage, Broccoli, homemade sauce (ketchup + Japanese Worcestire), topped with Nori flakes (didn't have any red ginger on hand); Smoked turkey kielbasa (tastes great mixed into the Yakisoba!)

Barilla Plus mixed rotelli with Pork Chop cooked in White Wine, Cherry Tomatoes, and Green Beans, seasoned with Olive Oil, Balsamic Vinegar, and Salt and Pepper; Chopped Yellow Delicious Apples with Lime Juice

Steamed Baby Bok Choy with Soy Sauce and Umi Vinegar; Cherry Tomato; Smoked Turkey Sausage; Mixed Sweet Brown Rice with Carrot, Corn, Soy Beans, Green Onion, Soy Sauce, and Sake

Typically we think of seasoned rice as Fried Rice. A lowfat alternative to frying is to sautee the ingredients and then add the rice. Sautee ingredients over medium heat, remove the pan from the heat, and stir your hot cooked rice into the sautee ingredients. The hot rice will soak up the juices from your sauteed ingredients. When sauteeing use broth or flavored liquid in place of oil. Don't overcook vegetables, they should be slightly al dente as they will continue to absorb liquid as they sit in the hot rice.

Brown Rice with Honey Lime Pork and Onion; Steamed Yellow Squash and Zucchini; Sauteed Cabbage, Carrot, and Onion with Rice Vinegar, salt, and pepper; Cherry Tomato

Brown Basmati with Broccoli and Black Sesame Seeds; Sauteed Cabbage, Carrot, and Onion with Rice Vinegar, salt, and pepper; Steamed Edamame; Hard boiled egg with Shiso Furikake