Life Change Consultation Services

We would love to share your favorite recipe! If you have a good one, please email us. We'll give it a try and include the ones we can right here.

Brown meat with onions and bell peppers. Drain well. Add seasoning packet to meat mixture. Toss until well coated. Transfer meat mixture to soup kettle or crockpot, add drained, rinsed beans and tomatoes with liquid. Simmer until done and flavors are well blended. Makes 6 servings.

In a large baking dish, combine vinegar, basil, oil, and garlic. Add salmon and turn to coat. Cover and refrigerate at least 45 minutes or up to 2 hours. Coat a grill rack with nonstick spray. Preheat the grill. Grill salmon 10 minutes per inch of thickness, turning halfway through cooking time (or 4-5 minutes on counter top quick grill). Serve with fresh fruit slices and green vegetable (anything in the pantry or freezer will work!). Makes 4 servings.

2 ripe mangoes, peeled, pitted, and coarsely chopped	1 small red bell pepper, seeded, cleaned and coarsely chopped
1 small red onion, minced	¼ cup chopped fresh cilantro
1 medium clove of garlic, minced	¼ cup pineapple juice
6 Tbs. fresh lime juice	1 jalapeno pepper, finely chopped

3 egg whites	1 cup packed brown sugar
1 cup reduced-fat peanut utter	½ cup unsweetened applesauce
¼ cup honey	2 tsp. vanilla extract
3 cups quick-cooking oats	1 cup all-purpose flour
1 cup nonfat dry milk powder	2 tsp. baking soda

Beat egg whites and brown sugar. Beat in peanut butter, applesauce, honey and vanilla. Separately, combine oats, flour, dry milk and baking soda. Gradually add to peanut butter mixture, beating until combined. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray. Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire racks. Makes 6 dozen.

2 cups coarsely chopped skinless, boneless rotisserie chicken	1 cup chopped tomato
½ cup thinly sliced red onion	1/3 cup sliced fresh basil
2 (16 oz) cans white beans, rinsed and drained

To prepare salad, place first 5 ingredients in a large bowl, stir gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with whisk. Drizzle over salad, tossing gently to coat.

2 ½ cups frozen whole-kernel corn, thawed and divided	8 bacon slices, chopped
3 cups chopped onion	1 ½ cups finely chopped carrots
1 ½ cups finely chopped celery	1 cup finely chopped shallots
4 garlic cloves, minced	¼ cup chopped fresh parsley
1 Tbs. chopped fresh thyme	1 Tbs. paprika
3 Tbs. butter	¼ cup all-purpose flour
3 cups whole milk	1 tsp. salt
½ tsp. black pepper	2 (8 oz) bottles clam juice
2 bay leaves	1 ½ pounds potatoes, cut into 1/2 – in. cubes (about 4 cups)
2 pounds halibut cut into bite-sized pieces

Place 1 cup corn in a food processor or blender, and process until smooth. Set aside. Cook bacon until crisp – reserve 1 Tbs. drippings. Set bacon aside. Add onion, carrots, celery, shallots, and garlic to drippings, sauté 5 minutes. Stir in parsley, thyme, and paprika. Remove vegetable mixture from pan; set aside. Melt butter in pan over medium heat. Gradually whisk in flour. Cook over medium heat until browned, 2 minutes. Gradually add the milk, stirring with a whisk. Add vegetable mixture, salt, pepper, clam juice, bay leaves and potatoes. Bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 10 minutes. Stir in fish, pureed corn, and remaining 1 ½ cups corn kernels; cover and cook 15 minutes or until fish flakes easily. Discard bay leaves. Top with bacon.

3 Tbs fresh lime juice	1 Tbs extra virgin olive oil
½ tsp salt	¼ tsp ground cumin
¼ tsp ground coriander	¼ tsp black pepper
2 cups boiling water	1 1/3 cups uncooked bulgur
½ cup matchstick-cut carrots	1/3 cup dried cranberries
3 Tbs slivered almonds, toasted	2 tsp chopped fresh mint
1 (15.5 oz) can chickpeas, drained

Whisk lime juice, olive oil, salt, cumin, coriander, and pepper in a large bowl. Set aside. Combine boiling water and bulgur in another large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, toss to coat. Cover and chill.