Sunday
Reuben Reduced
1/4 cup canned sauerkraut, drained add to shopping list
1 tablespoon feta cheese crumbles
1 tablespoon low-fat thousand island dressing
2 slices rye bread
2 slices reduced-sodium smoked deli turkey, such as Healthy Choice
1 slice low-fat swiss cheese

Directions
1. Coat the bottom of a nonstick skillet with cooking spray, and heat over medium heat. 2. In a small bowl, stir together kraut, feta cheese, and dressing. Spread kraut mixture on one slice of bread. Top with turkey, Swiss cheese, and remaining slice of bread. 3. Grill for 2 to 3 minutes per side.

Kale chips
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html
Ingredients
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Monday
The Melon Banquet
Ingredients
3 cups mixed greens
1/3 cup cubed watermelon
1/2 cup cubed cantaloupe
2 tablespoons grated carrot
1 ounce smoked salmon, chopped
1 tablespoon pine nuts
1 teaspoon chopped mint
FOR DRESSING:
1 1/2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon juice

Directions
Mix all salad ingredients in large bowl. Mix dressing ingredients in small bowl with a fork. Drizzle the dressing on salad mixture and toss.

String cheese

Tuesday
Chickpea salad
http://www.foodnetwork.com/recipes/rachael-ray/chickpea-salad-recipe/index.html
Ingredients
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Directions
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Greek Chicken
http://allrecipes.com/Recipe/greek-chicken/detail.aspx
Ingredients
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Directions
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Wednesday
Shrimp to Nuts
Ingredients
2 teaspoons peanut oil
1/4 teaspoon red pepper flakes
1/2 cup French green beans, cut into bite size pieces
1/3 cup matchstick carrots
1/4 cup whole unsalted roasted cashews
2 teaspoons reduced-sodium soy sauce
2 teaspoons orange juice
1/4 teaspoon orange zest
1 1/2 cups medium frozen shrimp, defrosted with tails removed
2 cups brown rice

Directions
Combine oil and pepper flakes in a medium-hot skillet. Add everything but the shrimp (they're already precooked before freezing). Cook for 2 to 3 minutes, stirring frequently. Add shrimp and cook for another 2 to 3 minutes, stirring frequently. Serve over brown rice

Thursday
Fajitas de Carne Asada with Onion Cilantro Salsa
http://healthy-delicious.com/2010/04/fajitas-de-carne-asada-with-onion-cilantro-salsa/
Ingredients
2 limes, juiced
1/2 orange, juiced
2 cloves garlic, mined
1/4 tsp cumin
1/4 tsp cayenne pepper
1 pound top round or flank steak
1 Tbs olive oil
2 poblano peppers
2 small onions
4 jalapeno peppers (optional)
1/2 cup fresh cilantro
Salt
Flour or corn tortillas for serving

Directions
Preheat the grill high. While the grill is heating, make a quick marinade for your steak by combining the lime juice, orange juice, garlic, cumin, and cayenne. Pierce the steak all over with a fork and place it into the marinade, flipping it over after about 5 minutes if it is not fully submerged. Sliced the poblanos, 1 onion, and 3 jalapenos into large strips. Toss will the olive oil. Thread onto skewers or place in a grill basket. When the grill is nice and hot, put on the steak and the vegetables. Cook the steak to your desired level of doneness — for medium, it will take about 8 minutes — and the vegetables until they are soft (about 10 minutes). Remove from the heat and allow the steak to rest for 5 minutes, before slicing it into strips (for maximum tenderness, slice with the grain). While the steak and vegetables are grilling, prepared the salsa: Tear the cilantro into small pieces. Cut the reserved onion and jalapeno into a very fine dice. Combine the three items and season to taste with a little salt. Serve the sliced steak, grilled vegetables, and onion cilantro salsa with the tortillas.

Spicy Baked Plantain Chips
http://www.thekitchn.com/thekitchn/healthy-snack-recipe-spicy-baked-plantain-chips-112231
Ingredients
2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Directions
Preheat oven to 400. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning – they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.

Friday
Turkey Vatapa
http://www.myrecipes.com/recipe/turkey-vatapa-10000000397301/
Ingredients
1 teaspoon peanut oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 jalapeño pepper, minced
1 cup water
1 (28-ounce) can no-salt-added diced tomatoes, undrained
1 (12-ounce) can light beer
1/4 cup unsalted, dry-roasted peanuts
3 cups chopped skinned cooked turkey
1/2 cup light coconut milk
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cilantro sprigs (optional)

Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired

Saturday
Bhindi masala: Check out the website for pictures.
http://www.honeywhatscooking.com/2010/05/punjabi-bhindi-masala-okra-sauteed-with.html
INGREDIENTS:
Olive Oil - 2 tbsp
Cumin Seeds - 1 tsp
Nigella (kalonji) Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green Chilies - 2 (chopped)
Garlic - 2 cloves (chopped)
Ginger - 1 inch piece (chopped)
Red Onions - 2 medium (sliced)
Plum Tomatoes - 3 (sliced)
Okra - 6 handfuls (wash, dry, trim ends, slice)
salt to taste
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Mango (Amchoor) Powder - 1 tsp
Garam Masala - 1/2 tsp (optional... I skipped this, didn't really need it)
Fresh Cilantro Leaves - 1/2 handful (chopped)

DIRECTIONS:
Here is the amount of okra I used... 6 handfuls (I have small hands). Wash and let it dry.
Here is what you need. Chop/Mince the green chilies, garlic, and ginger. I just used my Magic Bullet... it's a great gadget in the kitchen! Slice the onions. Heat a wok on medium heat, when hot, add oil. Add the cumin and nigella seeds. Once the seeds begin to sizzle, add the turmeric powder. Sauté for 5 seconds or so. Now add the chopped green chilies, ginger, and garlic. Sauté for 30 seconds or so. Add the sliced onions. Lower heat to dial #3 and allow the onions to caramelize, this will take about 10 minutes. In the meantime, trim off the okra ends, and slice each piece as follows: After 10 minutes, this is how the onions should look. Add the okra to the sautéed onions. Combine. Increase the heat to dial #5 (medium heat). Allow the okra to cook for 5 minutes. After 5 minutes, add the red chili powder, coriander powder, and salt. Combine.
Cover with a lid. Lower the heat to dial #3. Allow this to cook for 15-20 minutes. Keep checking in between and stir to avoid burning. The steam will cook the okra down. Now slice the tomatoes. This is how the okra should look. Now add the tomatoes and season with salt. Combine. Cover with a lid. Cook for another 15 minutes. Keep checking in between and stir. Now chop some fresh cilantro. Back to the okra, this is what you should have. You may have to smash the tomatoes a bit. Combine. Add mango powder. Optional: If you want to add garam masala, add it now. Add cilantro and turn off the stove. Combine. Serve with roti/naan with raita/yogurt on the side. YUM!