Greek-Style Garlic and Dill Dip !


  • 2 cups plain yogurt!
  • 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated!
  • 1 tablespoon coarse salt!
  • 1/2 cup sour cream!
  • 2 tablespoons fresh lemon juice!
  • 2 tablespoons minced fresh dill!
  • 1 garlic clove, minced!
  • 6 pita breads, cut horizontally in half, then cut into wedges!
  • Olive oil!


  • Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve.
  • Cover with plastic wrap and allow to drain in refrigerator overnight.!
  • Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.!
  • Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)!
  • Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil.
  • Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.)
  • Serve cucumber dip with baked pita wedges.
Greek-Style Garlic and Dill Dip

Zucchini Stuffing with Mushrooms and Garlic

Recipe Credit:
Beach Body Blog


  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4 medium shallots, chopped
  • 2 medium celery stalks, chopped
  • 2 medium red (or green, orange, or yellow) bell peppers, chopped
  • 4 cloves garlic, finely chopped
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 cup sliced mushrooms
  • ½ cup chopped fresh parsley
  • ½ cup raisins
  • 8 cups whole-grain bread cubes
  • 3 cups low-sodium organic vegetable (or chicken) broth
  • 2 Tbsp. white wine (optional)
  • Nonstick cooking spray


  1. Heat oven at 350° F.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
  4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
  5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
  6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.

Apple Crisp


  • 4 cups peeled, sliced apples
  • 3 Tbsp. pure maple syrup, divided use
  • 1 tsp. ground cinnamon, divided use
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup finely chopped raw walnuts


  1. Preheat oven to 375 degrees.
  2. Combine apples, 2 Tbsp. maple syrup and 1/2 tsp. cinnamon in a medium baking dish; mix well. Set aside.
  3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining 1/2 tsp. cinnamon in a medium bowl, mix well.
  4. Top apple mixture with oat mixture. Bake for 25 – 30 minutes or until apples are soft.
apple crisps

Spicy Roasted Chickpeas


  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon olive or canola oil
  • 2 tablespoons reduced-sodium taco seasoning mix (or you can use your own mix of cumin, paprika, red pepper flakes and pepper)


  1. Preheat oven to 400 degrees.
  2. In a bowl, toss beans and oil to coat evenly. Sprinkle on seasoning mix.
  3. Spread out in single layer on a cookie sheet.
  4. Bake for 10 minutes, then shake the pan to reposition the beans and to brown evenly. Bake another 10 minutes until brown.

Nutritional information

Makes 4 servings
Serving size: ¼ cup Calories: 130
Protein: 4 g Carbohydrate: 17 g
Dietary Fiber: 3 g Total Fat: 5 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 2 g

Approved Snack List

Mayor Carlo DeMaria’s Healthy Meals Program also comes with an approved snack list for you and your family to enjoy munching on snacks that are 200 calories or less!

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