Scroll down for different meal ideas from appetizers to desserts. These are simple, delicious and taste tested by clients and staff.

Have fun trying some of the Beverly Hills favourites!

APPETIZERS

Salmon & Dill Party Dip

1 can sockeye salmon, rinsed, drained and mashed

1/2 cup ultra low fat mayonnaise

1/2 cup fat free sour cream

2 tbsp chopped fresh dill or 2 tsp dried dill

2 tsp lemon juice

1 green onion, chopped

Mix all ingredients together until well blended.

Chill

Serve with crackers and fresh, raw vegetables.

Spinach Salad

3 cups washed, fresh spinach leaves

1 cup fresh button mushrooms

2 tbsp lemon juice

2 tsp olive oil

1/2 tsp dried basil

1/2 tsp sweetener

1/2 glove garlic

1/4 tsp dry mustard

2 hard boiled eggs

purple onion (optional)

In a bowl, combine spinach and mushrooms.

In another bowl, combine remaining ingredients. Chill.

Garnish salad with sliced egg and purple onion.

Pour dressing over spinach mix and toss just before serving.

ENTREES

Crispy Baked Chicken

1 skinless chicken breast

l slice melba toast - crushed

1/2 tsp. garlic powder

1/4 tsp. paprika

Mrs Dash - any flavour

Pepper to taste

Mix all ingredients except chicken.

Rinse chicken breast with cold water (shake off excess).

Dip into breading mix, pressing crumbs in firmly

Spray baking sheet with PAM.

Place chicken on sheet and bake at 375 degrees

for 20 minutes, turning once.

Bake until further until done.

Orange Roughy with Vegetables

1 large sheet aluminum foil

3 cups fresh or 1 - 16oz package frozen cut green beans

1 medium red bell pepper, chopped

2 lbs. orange roughy or cod fillets, cut into pieces

1 /12 tsp. dried Italian seasoning

1 tsp. garlic powder

1/2 cup fat free Italian salad dressing

Pre-heat grill to medium-high or oven to 450 degrees

Spray foil with pam.

Arrange green beans and red peppers on foil in an even layer.

Sprinkle fish with Italian seasoning and garlic powder;

place on top of vegetables

Spoon salad dressing over fish and vegetables

Bring up foil sides

Double fold top and ends to seal - making one large packet

Place foil packet in a 1 inch deep pan to bake or place pocket on grill.

Bake 23 to 28 minutes or grill 15 to 17 minutes

Turkey Florentine

1 cup spinach

5 oz. turkey or chicken

1 cream of mushroom proti soup

or cream of chicken proti soup

Place raw spinach in a casserole dish

Place turkey or chicken on spinach

Season with pepper, poultry seasoning and paprika

Blend 4 oz. of water with cream of mushroom proti until smooth

Pour over spinach and chicken to cover

Microwave for 8 to 10 minutes

Let sit for 3-5 minutes, then serve

Makes one serving

VEGETABLES

Mushroom-asparagus cassarole

1 tsp. flour

1/4 cup water

2 cloves garlic, minced

2 lbs. fresh asparagus spears

1 medium red bell pepper, cut into strips

8 large fresh mushrooms, sliced

1 tbsp. margarine or butter

In a large microwave safe bowl, combine flour, water, and garlic

Add asparagus, red pepper and mushrooms

Dot with margarine

Microwave on high 9 to 11 minutes or until asparagus is tender

Stir before serving

makes 6-8 servings

Oven baked French Fries

4 small potatoes

1tsp parsley

1 tsp sweet paprika

pepper to taste

1/2 tsp. rosemary

2 tsp. olive oil

Spray baking sheet with pam.  Slice potatoes into strips,

rinse and pat dry

In a bowl toss all above ingredients

Arrange on baking sheet and bake in preheated oven at 450°

for 20-25 minutes or until brown and crisp

Makes 4 servings

DESSERTS

Fruity Bran Muffins

3 eggs - beaten

2 cups All Bran

11/2 medium banana - mashed

1 apple - peeled, cored & diced

1/2 tsp. cinnamon; 1/8 tsp. nutmeg

1/4 tsp. baking powder

2 tbsp. Splenda (or low calorie sweetener)

4 oz. skim milk

4 oz. water

Mix together lightly and put in a 6 cup muffin pan

sprayed with Pam.

Bake in a 350 degree oven for

20-25 minutes.

Top should spring back at

the touch when done.

Fat Free, Sugar Free Zucchini Bread

1 cup whole wheat flour

11/2 cup all purpose flour

11/2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp baking soda

1/4 tsp. salt

3 egg whites

6 tsp. sweetener

1 tsp. vanilla

2 cup shreaded zucchini

1/2 cup crushed pineapple, drained

Combine dry ingredients except sweetener

Beat egg whites until frothy

Add sweetener and vanilla; beat one minute

Stir in zucchini

Add dry ingredients and pineapple

Stir just until dry ingredients ore moistened

Spray 9x5 loaf pan with pam

Bake 45 to 60 minutes at 350° until fork comes clean

Trifle

1 pre-made angle food cake

1 tub ultra-lite cool whip

3 cups frozen or fresh mixed fruit

Thaw fruit and cool whip

Cut angle food cake into small pieces

Fold all ingredients together

Chill for 1/2 hour before serving