This is one of my husbands favorites. Sweet potatoes combined with apple, cucumber, raisins and Nasoya which is a great substitution for mayo. Not only is Nasoya sandwich spread healthier but it tastes great too. The final touch to this recipe that really makes it taste great is the curry powder.

Ingredients:
2 cups cubed sweet potato
½ cup chopped cucumber
½ cup diced yellow delicious apple
2/5 block nasoya firm tofu
½ cup raisins
½ cup Nasoya sandwich spread
2 ½ teaspoons curry powder

Directions:
1. Boil sweet potatoes in water until tender, 10-15 minutes. Strain and put in fridge to cool for at least 20 minutes.
2. In serving dish or bowl combine sweet potato, cucumber, apple and raisins. In small bowl combine sandwich spread and curry powder after blended add this mixture in with sweet potato salad. Stir just until combined.
Servings: 4

Nutritional Facts (per serving):
278.87 total calories; 81.37 calories from fat; 0.875g saturated fat; 3.5g polyunsaturated; 0mg cholesterol; 245.25mg sodium; 45.25g carbohydrates; 8g Fiber; 21.125g sugar; 7.875g protein.

I used to be afraid to try using whole wheat flour in many dishes but my husband will only eat whole wheat flour so I have no choice. Believe it or not this dish is delicious with the whole wheat flour (as most dishes are). It is so yummy you may even be able to get your kids to eat it.

Ingredients
1 egg
¼ cup egg whites
½ cup low-fat milk
1 cup whole wheat flour
1 tsp baking powder
2 tablespoons canola oil
1/3 cup fat-free or light sour cream
4 ounces Monterey jack cheese (low-fat if you have it)
4 ounces fat-free mozzarella cheese
2 10 ounce boxes frozen chopped spinach thawed and drained

Directions:
1. Preheat oven to 325°F. Coat a 9×9-inch baking dish with canola cooking spray.
2. Beat egg, egg substitute, milk, whole wheat flour, baking powder, canola oil, and sour cream in mixing bowl on medium-low speed until smooth batter has formed.
3. Stir in cheese and spinach. Pour into prepared pan, spread evenly with spatula, and bake about 35 minutes. Test center to make sure it isn’t runny. Let sit about 10 minutes before serving.
Servings: 12

Nutritional Facts (per serving):
143.83 total calories; 52 calories from fat; 7g total fat; 2.75g saturated fat; 3.4mg cholesterol; 224.62mg Sodium; 10.56g Carbohydrates; 2.6g Fiber; 1.1g sugar; 9.2g protein.

I cannot even put into words how great these fritters taste. They are kind of like a zucchini pancake. The sauce is healthy and flavorful. If you cannot find the nasoya you can simply leave it out and the sauce will still be great.

Ingredients:
1 large Zucchini
½ cup whole wheat four
½ teaspoon garlic salt
1 egg or ¼ cup egg beaters
1 or 2 tablespoons olive oil

Dill Sauce
¼ cup nasoya (a healthier mayo)
1 teaspoon Dijon mustard
1 teaspoon dried dill
¼ cup greek or plain yogurt

Directions:
1. Grate zucchini and squeeze out any excess water, or use paper towel to get rid of water. Add flour, egg and garlic salt. Mix well. Heat large fry pan over medium heat and add 1 tablespoon olive oil. Take ¼ cup zucchini mixture and place in fry pan. Flatten so it is about ¼ inch thick. Repeat with the rest of batter. Cook for a few minutes then flip. Cook until they are golden on both sides. Add the other tablespoon of oil if necessary For dill sauce mix all ingredients together and serve as a dipping sauce.
Servings: 2

This is one of our new regular side dishes in my household. We always have steamed asparagus or other vegetables as a side but that can get a little boring. The Dill and garlic salt are a great way to spice it up a bit and make it a little more appealing.

Ingredients:
1 pound asparagus
2 teaspoons olive oil
1 teaspoon dill
2 or 3 tablespoons water

Directions:
1. Preheat oven to 450 degrees F. Break off ends of asparagus and place onto cookie sheet. Add olive oil and turn asparagus to coat. Evenly spread dill and garlic salt on asparagus and add 2 tablespoons of water to pan. Place in oven. After 5 minutes check to make sure there is enough water. If the water has evaporated add another tablespoon. Cook for 5 to 10 minutes more until asparagus is as tender as you prefer. I like mine a little crispy.
Servings: 4