These easy, healthy meals are so tasty, no one would ever guess they're low-cal.
By Michael Tyrrell
Dilled Cucumber Salad
In a medium-size bowl, combine 2 thinly sliced peeled cucumbers, 1/4 cup fresh dill sprigs, 1/4 cup red wine vinegar, 1/4 cup water and 1 teaspoon sugar. Cover and refrigerate for at least one hour or until serving.
Quick Lemony Broccoli
Bring a large pot of lightly salted water to a boil; add 1 head broccoli florets and cook 4 minutes. Add 1 thinly sliced red pepper during last minute. Drain, and remove vegetables. In same pot, lightly brown 3 cloves sliced garlic in 1 tablespoon olive oil. Stir in vegetables, 1/8 teaspoon each salt and pepper and 2 tablespoons lemon juice.
Wilted Spinach with Pine Nuts and Raisins
Steam 2 bags (6 ounces each) baby spinach in a large pot. Add 1/4 cup raisins and 1/8 teaspoon each salt and pepper. Garnish with 2 tablespoons toasted pine nuts.
Cut 1 pound peeled carrots into 1/4-inch coins and simmer for 8 minutes until tender; drain and remove. In same pot, heat 1 tablespoon canola oil; add 1/2 teaspoon each ginger, cumin and curry powder. Stir in carrots and season with 1/8 teaspoon each salt and pepper.