MAKES: 8 servingsCARB GRAMS PER SERVING: 20  1 15-ounce can pumpkin  1/3 cup sugar or sugar

Makes 6 servingsServing Size: ½ Cup   1 lb. fresh or frozen French-style green beans, trimmed

Makes 6 servingsServing Size: ½ CupIngredients  2 ½ lbs. sweet potatoes (about 4 medium), peeled

Herbed Tilapia Download Ingredients 1 lb. tilapia 1 whole lemon sliced and deseeded 4 Tbsp. fresh

Greek Turkey Burgers Download Ingredients For the yogurt sauce: 1/2 cup Greek style yogurt 2

Chilled Avocado and Yogurt Soup with Melon Download Ingredients 4 avocados. pitted and peeled 2

Serve over a bed of lettuce. For a more substantial meal, shred some lettuce and wrap with the salad in a whole wheat tortilla.

Soak bread in cold water for 10 minutes. Peel garlic, drop into blender and blend until finely minced.

Wash and spin (in a salad spinner) leaves of butter lettuce. Trim off the ends of the cores. Pour defrosted peas into a flat-bottomed bowl and mash them with a hand masher. (Don't use a food processor. The filling should look rustic, not perfectly homogenous.)

Watermelon Gazpacho Download Ingredients 1/2 cup sliced red onion 1/2 cup apple cider vinegar 4

Combine ground whole-wheet graham crackers, raisins, peanut butter and honey in a small bowl.

In a medium bowl, whisk together oil, lemon zest and juice, salt, pepper and chives. Add parsley leaves, beans, tuna and onions and stir gently just until coated.