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All Recipes from Changing Weighs Weight Management Program.
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1 pound grape or cherry tomatoes
2 Tbsp. Balsamic Vinegar
1 Tbsp. Olive Oil
8 Fresh Basil Leasves, thinly sliced
Kosher Salt and Ground Pepper to taste

Toss together and serve!

2 cups of leftover spaghetti sauce with ground hamburger
2 cups of beef (or vegetable) broth
2 cups of tomato juice
2 cups of assorted cooked or sauteed vegetables (such as chopped onion, celery, diced carrots, green beans, spinach leaves, or peppers)
2 Tbsp fresh basil leaves thinly sliced
1/2 cup of uncooked orzo pasta (rice shaped pasta)

Heat spaghetti sauce, broth, and tomato sauce in a large pot then add vegetables and bring to a low boil. Add orzo pasta and cook for 15 minutes. Serve with crusty bread or crackers.

4 Portobello mushrooms
2 red, yellow or gold Peppers
10 sun dried tomato halves, soaked in 1/4 cup of hot water until soft (reserve liquid),br> 4 cups fresh spinach leaves
1 Tbsp extra virgin olive oil
8 oz whole wheat penne pasta, cooked al dente
Kosher salt to taste
2 Tbsp pine nuts, toasted until golden in a dry pan
2 Tbsp fresh grated parmesan cheese

Brush or wipe Portobello Mushrooms clean then sprinkle cap side with 1 Tbsp Olive Oil.
Seed and quarter peppers. Place mushrooms and peppers on grill at medium heat and grill with lid closed until soft (about 20 minutes.) Remove peppers from grill and place in a paper bag for five minutes then slide skins off. Slice mushrooms and peppers into 2 inch by 1/4 inch pieces and set aside. Slice sun dried tomatoes length wise into 1/4 inch strips (easiest to use kitchen scissors.) Put mushrooms, peppers, and tomatoes, and reserved liquid from sun dried tomatoes into a large pan over medium heat and add spinach. Toss until spinach is wilted. Add kosher salt to taste. Serve vegetables over hot whole wheat penne pasta and garnish each serving with 1/2 Tbsp each of pine nuts and parmesan cheese.

Herb Rub:
Mix together 1 tablespoon each Basil, Thyme, and Lemon Pepper, 1 teaspoon Garlic Powder, Salt and Pepper to taste.
Rub 1 1/2 - 2 pound of Pork (or Beef) Tenderloin (about 2" diameter) with 2 tsp of olive oil, then rub with herb mixture. Grill over medium heat for about 15-20 minutes per side until meat thermometer reaches 160 degrees. Serve sliced into 1/2" medallions.
Can also use beef tenderloin.

Thinly slice seasonal vegetables such as zucchini, yellow squash, red onions, and red, yellow, orange or green peppers. Marinate in your favorite light or fat-free dressing (Italian, Vinaigrette, or Citrus work best.) Grill until tender. Also wonderful with portobello mushrooms, eggplant and asparagus. Great as a side dish but leftovers are wonderful on sandwiches or in pasta!

Tear off squares of heavy-duty foil and spray with non-stick cooking spray. Place 1 small peach (or apples, nectarines, blueberries, bananas) in the center and sprinkle with 1 teaspoon of brown sugar and 1/4 teaspoon of cinnamon. Gather and twist tightly. Grill about 20 minutes until tender. Pour peaches and their juices over a slice of Angel Food Cake that has been grilled for approximately 30 seconds on each side.