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Mouth watering recipes from around the world. Most of them are low fat and low cholesterol;
but we have also included some classics that you may occasionally reward yourself with.

Today's Special

Fresh Tomato Soup with Crispy Herb Toasts


8 slices whole-grain baguette
1/2 inch (12 mm) thick
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
4 teaspoons grated Parmesan cheese
4 tomatoes
2 teaspoons olive oil
1/2 small yellow onion, diced
1 tablespoon tomato paste
11/2 cups (12 fl oz/375 ml)
1-percent low-fat milk
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper


Preheat the broiler (grill). Arrange the baguette slices on a broiler pan and top each slice with a sprinkling of basil, oregano, and cheese. Place about 4 inches (10 cm) from the source and broil (grill) until the cheese is melted, 45–60 seconds. Watch carefully to prevent burning. Set aside. Peel, seed, and dice the tomatoes. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the soup thickens, 20–25 minutes.

In a blender or food processor, purée the soup in batches until smooth and return to the pan. Stir in the milk, salt, and pepper and reheat gently. Ladle into individual bowls, garnish each with 2 herb toasts, and serve.

Serves: 2

Nutrition Information:

Per serving: 

calories 188
protein 8 g
carbohydrate 28 g
total fat 6 g
saturated fat 2 g 
monounsaturated fat 3 g
cholesterol 5 mg
sodium 487 mg


Added April 09, 2009

Fast Mango Holiday Chutney

A colorful and spicy chutney. 


1 cup apricot jam 
1 cup water 
1 teaspoon curry powder 
1 teaspoon ground ginger 
1 teaspoon ground cinnamon 
4 whole cloves 
1 unpeeled, finely minced lime 
2 cups chopped mango (fresh or frozen green or ripe mango)
1 hard pear, diced 
2 cups fresh cranberries 
1/2 cup golden raisins or currants 

Combine first six ingredients in large saucepan over medium heat. Stir and bring to boil. 

Add lime, mango, and pear. Cook 3 minutes. 

Add cranberries and raisins and cook 10 minutes. 

Cool to room temperature. Chill before serving. 

Can serve with poultry and pork. 

Yield: 5 cups


Added April 11, 2009
Borsch, Ukrainian Beet Soup Recipe
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: At least 1 hour
Difficulty: Easy

Chef's Note:

This is the vegetarian version prepared for the Ukrainian Christmas Eve meal. On other occasions you may choose to replace the water with meat stock and garnish the soup with sour cream.

This hearty soup traditionally prepared from beets and cabbage is popular at other times of the year as well. There are no less than 40 kinds of borsch, both hot and cold, varying according to the vegetables and or meat used; there are even some with no beets at all. All borsch recipes are slowly simmered for maximum flavor. Tiny garlic buns are often served with it.


- 2-3 Raw Red Beets (grated)
- 1/2 Cabbage (shredded)
- 1 Carrot (diced or grated)
- 1 Potato, Diced (optional)
- 1 Large Onion (chopped)
- 2 Liters (8 Cups) Water
- 2 Cloves of Garlic (minced)
- 2 tbsp. White Vinegar or Lemon Juice
- 2 tbsp. Vegetable Oil
- 2 tbsp. Tomato Paste
- 1 tbsp. Chopped Dill (optional)
- Salt and Pepper (your taste)

  1. Drop the beets into boiling water and cook until they can be pierced easily with a knife. Place into cold water until cooled. Peel the beets (the skins should now slip off easily) and cut into thin strips.
  2. Sauté the onion in the oil until softened but not browned. Add the garlic and cook a minute longer.
  3. Add the beets, carrots, potato and water and cook until the vegetables are just tender.
  4. Add the shredded cabbage and cook until tender. Add the tomato juice or paste, dill, salt and pepper to taste.
  5. Add lemon juice or vinegar to taste to make the borshch slightly tart. Cook 5 minutes longer and serve very hot.
Added April 11, 2009