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Potlucks, Parties, Holidays, and Appetizers



Here are some recipes that are good for taking along to most any occasion or for entertaining at home—or for your family dinners. Some of the appetizers can be used for snacks. Phases listed under recipe title.


These are just a few ideas. Other recipes suitable for these categories can be found throughout this Web site. See links at bottom of this page.



Marinated Vegetables and Turkey Platter

All Phases. A Betty Crocker recipe. This is good as well as attractive.


1/3 cup tarragon vinegar

1/4 cup vegetable oil (canola or olive)

2 teaspoons dried oregano leaves

1/2 teaspoon ground mustard

1/2 teaspoon pepper

2 cloves garlic, finely chopped (or use 1 teaspoon crushed garlic from jar)

1 medium cucumber, sliced (1/2 of a long seedless cuke is good)

1 medium red onion, sliced and separated into rings

1 medium green bell pepper, cut into rings, cut in half

1 medium red bell pepper, cut into rings, cut in half

1 medium yellow bell pepper, cut into rings, cut in half

6 Roma (plum) tomatoes, sliced

Kale or red-leaf lettuce leaves

24 thin slices smoked turkey (about 1 1/2 pounds)


Mix vinegar, oil, oregano, mustard, pepper, and garlic. Place cucumber, onion, bell peppers, and tomatoes in sealable heavy-duty plastic bag (or a large Tupperware-type container). Pour vinegar mixture over vegetables; seal bag and toss. Refrigerate at least 4 hours or overnight.


Line serving platter with kale or lettuce. Drain vegetables. Arrange vegetables and turkey on lettuce.


Provide tongs for serving. Phase 2 dieters can stuff into whole-wheat pocket bread or between buns if desired, but it’s good on a plate without the bread.


This is an attractive and colorful presentation. The picture in the book shows the lettuce at one end of what looks like a 9x13 white dish atop variegated white-green kale, and the veggies at the other end of the dish, not on the kale.


When I make it, I slice a slab of turkey (usually Jennie-O Cajun style). For a larger crowd, make a bit extra and use a larger glass dish, maybe 10 x 15 inches. I use kale to line the dish under the turkey under the turkey only.


Cauliflower-Bean Salad

All Phases. Ten servings. A Betty Crocker recipe.


1 bottle (16 ounces) Italian dressing

1 teaspoon ground mustard

4 cloves garlic, crushed (or 2 teaspoons crushed garlic from jar)

2 cans (16 ounces each) French-style green beans, drained*

2 cans (16 ounces each) red kidney beans, rinsed and drained

1 cup sliced green onions

1/2 cup chopped fresh parsley

1 small head cauliflower, coarsely chopped (about 4 cups)



Mix dressing, mustard, and garlic in large glass or plastic bowl. Add green beans, kidney beans, onions, parsley, and cauliflower; toss. Cover and refrigerate about 3 hours or until chilled, stirring occasionally.


Before serving, drain salad. Line salad bowl with lettuce. Spoon salad onto lettuce.


*1 package (16 ounces) frozen French-style green beans, steamed, can be substituted for the canned green beans.


Note: The original recipe called for 2 tablespoons sugar mixed with the dressing, but it can be omitted and it’s just as good, if not better. If you want a slightly sweet taste without sugar, use Splenda or another sugar substitute.

Garbanzo Bean Round-Up
All Phases. A good bean salad. From Lawry’s New Taste of Mexico cookbooklet.
1 can (15-16 ounces) cut green beans, rinsed and drained
1 can (15-16 ounces) garbanzo beans, rinsed and drained
1 can (15-16 ounces) kidney beans, rinsed and drained
1 small can (2.25 ounces) sliced ripe olives, drained (about 1/2 cup)
1 medium tomato, chopped
1/2 cup chopped red onion
3 tablespoons red wine vinegar
1 1/2 tablespoons vegetable oil
1 teaspoon Lawry’s Lemon Pepper Seasoning
3/4 teaspoon Lawry’s Seasoned Salt
Combine all ingredients in large bowl. Refrigerate at least one hour before serving.
Makes 8–10 servings. Double for large groups.

For other bean salad recipes Bean Salads for All Phases



Italian Style Brown Rice Salad

Phases 2 and 3. Recipe by MizFrog.


4 cups cooked brown rice, at room temperature

1 1/4 cups frozen green peas, briefly steamed and cooled

1 cup thinly sliced celery

1 cup diced sweet red pepper (or 1 whole medium-sized pepper)

1/2 cup sliced green onions



3 tablespoons canola oil

3 tablespoons tarragon vinegar (or fresh lemon juice)

1 teaspoon salt

1 teaspoon Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon black pepper

Cherry tomato halves, for garnish, if desired


Prepare brown rice according to package directions. While rice is cooking, prepare vegetables.


In a large 2-quart bowl, combine oil, lemon juice, and seasonings. Add rice, peas, celery, red pepper, and green onions; mix well. Pour into serving dish if desired. Let stand at least one hour before serving.


Garnish with cherry tomato halves, if desired, or slices of small tomatoes.



Zucchini Puffs

All phases. From Lore's Low Carb Recipes.


2 medium zucchini

1/3 cup grated Parmesan cheese

1/3 cup mayonnaise

1/2 teaspoon basil


Slice zucchini into 36 1/4" rounds. In small bowl, combine remaining ingredients. Spread each slice with thin layer of mayonnaise mixture and place it on broiler pan. Cover and refrigerate up to 24 hours.


Broil 5" from the heat about 60 seconds or until tops are golden brown.


Makes 36 appetizers. Can also make this as a side dish.


Note: Instead of basil, you can use: 1/2 tsp garlic powder, 1/4 tsp oregano, 1/2 tsp lemon pepper.



Cheddar Cheese Kabobs

All phases. Quick and easy appetizers. Makes 16 kabobs on party-size toothpicks.


Kraft Cracker Barrel Cheese, 10-oz block

16 cherry or grape tomatoes

16 small wedges or squares of green bell pepper


Cut block of cheese into 8 slices. Cut each slice diagonally into 2 triangles.

Cut green bell pepper into wedges or chunks of about 1-inch.

Wash tomatoes and dry on paper towel.


For each kabob, use 2 pieces of cheese, 1 cherry tomato, and 1 chunk of green pepper, beginning and ending with cheese.


Place on serving platter and surround with garnish of small cilantro or parsley sprigs.



Creole Olive Slaw

All Phases. From www.lindsayolives.com.


3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons Creole or spicy brown mustard

1 tablespoon minced shallots or onion

1 teaspoon sugar (can be omitted or use a sugar substitute)

1/8 to 1/4 teaspoon cayenne pepper, as desired

1 package (16 ounces) shredded cole slaw mix or 8 cups shredded cabbage

1 can (14 ounces) quartered or whole artichoke hearts, drained, coarsely chopped

1 jar (7 ounces) Lindsay Stuffed Manzanilla Olives, drained, halved


In a large bowl, combine oil, vinegar, mustard, shallots, sugar and cayenne pepper; mix well. Add cabbage, artichoke hearts and olives; mix well. Cover; chill at least 1 hour or up to 24 hours before serving. Makes 6 servings, about 8 cups cole slaw.


For other cole slaw recipes, see Side Salads.



Pimento Spread

Phase 1 if used for stuffing celery or spreading on cucumber rounds; Phases 2 and 3 if served with crackers or as sandwiches. From www.kraftfoods.com. Prep Time: 10 min. Total Time: 1 hr 10 min. Makes 12 servings of 2 tablespoons each.


1 pkg. (8 oz.) low fat cream cheese, softened to room temperature

1/4 cup mayonnaise (with no more than 2 grams sugars)

1 jar (2 oz.) diced pimentos, drained

3 tablespoons sliced green onions

1/4 teaspoon hot pepper sauce (optional)



Mix cream cheese and mayo in small bowl with electric mixer on medium speed until well blended. Stir in pimentos, green onions and hot pepper sauce. Cover and refrigerate at least 1 hour for flavors to blend.


Optional: Garnish with additional diced pimientos.


*Note: Appropriate crackers should have at least 3 grams of fiber per serving, no trans fats/hydrogenated oil, and no added sugars.


See the Sandwiches Page for an excellent pimento and cheese recipe by MizFrog.



Tuna Fish Canapes

All Phases. Makes about 1 1/4 cups.


1 can (6 ounces) solid white albacore tuna, water-packed

2 teaspoons minced onion

3 drops lemon juice (bottled is okay)

1/2 cup minced celery

1/4 cup minced red pepper

1/2 teaspoon curry powder

2 1/2 tablespoons light sour cream

Cucumber slices and celery pieces


Combine all ingredients except cucumber slices and celery pieces. Refrigerate 1 hour to blend flavors. Spread mixture on cucumber slices and use as a stuffing for the celery.



Dilly Carrot Appetizer

Phases 2 and 3.


4 medium carrots, peeled and sliced into rounds

1/3 cup red wine vinegar

1/3 cup oil

1/3 cup water

1 tablespoon dill


Combine vinegar, oil, water, and dill in a sealable plastic bag. Bring a pot of water to a boil. Put carrots into water, simmer for 3-5 minutes, covered (carrots will be crisp). Drain. Rinse in cold water. Drain well and put in plastic bag with marinade.


Chill carrots at least 24 hours. Drain and serve cold with toothpicks. Serves 10.


Note: This recipe would work using baby carrots. Just cook them a little longer.



Veggie Dip with Cucumbers

All Phases. Five servings.


1 cup fat-free sour cream

1 1/2 tablespoons dried dill weed

1 tablespoon plus 1 teaspoon extra virgin olive oil

2 teaspoons lime juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

2 1/2 cups cucumber slices


Place all ingredients except cucumber slices in a small mixing bowl and stir until well blended. Serve with cucumber slices (and other veggies if desired).



Cottage Cheese & Veggie Dip

All phases. Four servings. From a SBD Forum.


16 oz fat-free cottage cheese

1 celery stalk, diced

1 green bell pepper, diced

1 red bell pepper, diced

1/4 cup finely chopped shallot

1/8 teaspoon black pepper (or to taste)

1/8 teaspoon hot sauce


Combine all ingredients in a small bowl, and mix well. Season to taste and serve with veggies cut for dipping or serve on plate as a side dish. Can serve with appropriate crackers in Phase 2.



Spinach-Artichoke Dip

All Phases.


1 small jar artichoke hearts

2 cups baby spinach leaves

1/4 cup parmesan

1 cup low fat or part-skim ricotta cheese

1 tablespoon lemon juice

Salt to taste

1/2 teaspoon pepper


Wilt spinach in microwave on high for a minute, or steam until wilted. Drain artichoke hearts, and mix with spinach. Place in a food processor, and add remaining ingredients. Puree into a smooth dip. Eat with fresh veggies.



Outrageous Artichoke Dip

All Phases. Can be made ahead; cover and refrigerate up to 24 hours.


2 cans (14 ounces each) artichoke hearts, drained

2 cups grated Parmesan cheese (8 ounces)

1 cup mayonnaise (with no more than 2 grams sugars per serving)

1 cup low fat sour cream

1 teaspoon bottled red pepper sauce


Preheat oven to 300 degrees F. In food processor with steel blade, process artichokes until finely chopped (or chop finely by hand).


Place in large bowl with remaining ingredients. Stir until well mixed. Pour into a 4-cup soufflé dish or casserole. Bake 45 minutes or until golden brown and bubbly.


Serve warm with vegetables such as zucchini, cucumbers, carrots, green onions, broccoli, etc. In Phase 2, can also serve with appropriate crackers.



Hot Bean-and-Cheese Dip

All Phases. From Cooking Light magazine. Yield: 4-1/2 cups (18 servings at 1/4 cup per serving).


1 (14.5-ounce) can petite diced tomatoes, drained and divided

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1 (16-ounce) can pinto beans, rinsed and drained

1 (16-ounce) can fat-free refried beans

1 (4.5-ounce) can chopped green chiles, drained

Cooking spray

3/4 cup (3 ounces) shredded sharp cheddar cheese (use low fat)


Preheat oven to 350 degrees.


Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chilies).


Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Top with remaining tomatoes.



Classic Smoked Salmon Appetizer Platter

Phases 2 and 3. Six servings. From Alaska Seafood Marketing Institute.


8 ounces Alaska lox or nova, kippered, or smoked salmon

12 slices cocktail-size rye or pumpernickel bread*


Herbed Cream Cheese:

8 ounces cream cheese, softened

2 tablespoons milk (can use low fat if desired)

1 teaspoon lemon juice

1 teaspoon dill weed

4 to 5 drops Tabasco (or other bottled hot pepper sauce)



1/2 cup thinly sliced red onion

3 tablespoons capers

lemon slices

fresh dill sprigs


Make Herbed Cream Cheese: Beat together until smooth cream cheese, milk, lemon juice and dill weed, and hot pepper sauce.


Arrange smoked salmon, small bowl of Herbed Cream Cheese, and bread on medium-sized serving platter. Garnish (platter) with red onion, capers, lemon slices, and dill.


*Note: Try to find bread with 2 or 3 grams of fiber per serving.



Smoked Salmon Canapés

Phases 2 and 3. A Weight Watchers recipe.


3 tablespoons light cream cheese

3 tablespoons mayonnaise (with no more than 2 grams of sugars per serving)

6 slice rye bread, cut into fourths, or 24 mini party ryes*

4 medium scallions, cut into 6 pieces each

12 oz smoked salmon

2 tablespoons capers


Combine cream cheese and mayonnaise in a small bowl.


Spread about 1 1/4 teaspoons of cream cheese mixture on each piece of bread. Top each with 1 piece of scallion, 1/2 ounce of salmon, and 1 or 2 capers.


*Note: Try to find bread with 3 or more grams of fiber per serving.


Smoked Salmon Stuffed Belgian Endive Boats

All Phases. Endive is a form of lettuce that has small oblong heads.


6 ounces smoked salmon, chopped

1/2 cup mayonnaise

1/2 cup Parmesan cheese, grated

1/4 cup green onion, chopped

1 Tbsp. fresh lemon juice

2 Tbsp. fresh dill, minced

2 Tbsp. olive oil

Salt and pepper to taste

4 large Belgian endives, rinsed and leaves pulled away from the heads

Combine all ingredients except endive in a bowl and mix well. Fill endive with mixture and chill in the refrigerator until ready to serve.


When the leaves are pulled away from the head they resemble a small boat; just perfect for stuffing.



Smoked Salmon Spread

Phases 2 and 3.


5 oz. container garlic and herb flavored cheese spread

6 oz. smoked salmon, chopped

2 Tbsp. fresh dill chopped

1/2 tsp. lemon zest


Combine all ingredients in a bowl and mix well. Serve with assorted, appropriate crackers.*


*Note: Appropriate crackers should have at least 3 grams of fiber per serving, no trans fats/hydrogenated oil, and no added sugars.



Smoked Salmon Favorite Appetizer

Phases 2 and 3. From www.TotemSmokehouse.com. Serves a few or a lot!


Really good crackers*

Cream cheese

Red onion, sliced very thin



Spread cream cheese on cracker. Top with sliver of onion. Then add smoked salmon. Top with a couple of capers.


If desired, can squeeze fresh lemon over the top and add some fresh dill. Simple, but elegant and delicious!


*Note: Appropriate crackers should have at least 3 grams of fiber per serving, no trans fats/hydrogenated oil, and no added sugars.



Cucumber Rounds with Salmon Spread

All Phases. Serves 4.

Sliced cucumber rounds
1 (6-ounce) can boneless, skinless pink salmon in water, drained
4 ounces light cream cheese
1 teaspoon lemon juice
Salt and ground black pepper to taste (just a couple of dashes will do)
Fresh dill for garnish (optional)

Combine all of the ingredients in a large bowl. Use mixer on low speed until well blended. Cover and chill until ready to serve.

Serve on cucumber rounds. Time-Saver: Make this dish the night before for quick assembly. In Phase 2, can also serve with appropriate crackers.



Cashew Snack Mix

All Phases.


1 can of whole cashews

Olive oil spray

2 teaspoons Worcestershire sauce (or more to taste)

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon cayenne (or to taste)


Preheat oven to 375 degrees F. Pour the nuts into an oven proof pan. Spray with oil and toss. Sprinkle on the seasonings and toss thoroughly. Roast for 10 to 12 minutes, or until they start to brown on the edges. Remove from oven, toss again, and spread on paper towels to cool.



Sweet and Crunchy Nuts


3/4 cup pecan halves

3/4 cup walnut halves

1/2 cup whole blanched almonds

1 egg white, lightly beaten

1/3 cup Splenda granular

2 teaspoons ground cinnamon


Preheat oven to 300 degrees F. Spray a 15x10x1 inch pan with cooking spray.


Combine pecans, walnuts, and almonds in a mixing bowl. Add egg white and toss to coat.


Combine Splenda granular and cinnamon; sprinkle over nuts, toss to coat. Spread mixture evenly in prepared pan.


Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in airtight tin.



Holiday Pinwheels (Tortilla Roll-ups)

About 60 appetizer slices.


6 whole wheat flour tortillas (8 to 10 inches in diameter)



1 cup (8 oz) sour cream

2 packages (3 ounces each) cream cheese, softened

1 cup (2 oz) finely shredded cheddar cheese

1/2 cup finely chopped red bell pepper

1/4 cup finely chopped ripe olives

1/4 cup canned chopped green chilies (can use all of a 4-oz can if desired)

2 tablespoons chopped fresh parsley or fresh cilantro

Optional: 1 or 2 chopped green onions


Mix filling ingredients. Spread filling mixture evenly over tortillas; roll up tortillas and wrap rolls individually in plastic wrap.


Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1/2 to 1-inch slices.



Wassail (Hot Mulled Apple Cider)

Phases 2 because of the oranges. See note below.* Four servings.


1 quart (4 cups) water

4 packages sugar-free apple cider drink mix (these usually contain aspartame)

4 cinnamon sticks

1 whole nutmeg

2 to 4 tablespoons fresh lemon juice (to taste)

1 teaspoon grated lemon peel

3 small oranges, whole and unpeeled

2 teaspoons whole cloves


Following the directions on the package, combine the four packages of sugar-free apple cider drink mix with the 4 cups of water in a large heavy saucepan. Add the cinnamon sticks, whole nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on.


Press the cloves into the whole orange skins and add them to the pot. Bring to a simmer over high heat, and simmer about 15 minutes. Remove from heat, and let steep 10 minutes. Using a slotted spoon, lift out oranges.


*Note: Before serving, cut oranges into wedges for garnish, if desired, for phases 2 and 3.


This recipe can also be made in a slow-cooker.



Cranberry Chutney

Phase 3 because of the raisins, but for the holidays, you can make an exception and have them in Phase 2. Makes about 2 1/2 cups. Original recipe from allrecipes.com: Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.


1 cup water

3/4 cup Splenda granular or 1/2 cup Whey Low Type D)

1 (12 ounce) package fresh cranberries

1 peeled, cored, and diced apple (about 1 cup)

1/2 cup raisins

1/2 cup cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves


In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, raisins, cider vinegar, and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.


Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.



Cranberry Sauce

Phases 2 and 3.


1 teaspoon cornstarch (or arrowroot)

1 cup Splenda granular (or 3/4 cup Whey Low granular)

1/2 cup water

3 cups fresh or frozen cranberries

1 medium orange (peel, section, cut sections into pieces, remove seeds)


Combine cornstarch (or arrowroot), Splenda, and water in medium saucepan. Stir until dissolved. Add cranberries and orange pieces. Bring to a boil, stirring constantly, over medium-high heat. Reduce heat and simmer, stirring often, for 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours before serving.



No-Cook Cranberry Sauce

Crunchy and fresh. Sent to me by Lynn Shay.


1 12-oz. package fresh cranberries (can use frozen, thawed)

1 large orange

Sweetener equal to 1 cup sugar (Splenda, Whey Low, xylitol, erythritol, etc.)

1/2 cup chopped walnuts (optional)


Pulse cranberries in a food processor several times or finely chop with a knife.


Peel and section the orange, removing as much of the membrane as possible. Chop roughly.


Combine chopped orange, cranberries, and sweetener in a non-reactive container (glass or stainless steel).


Refrigerate overnight.


Refrigerate overnight.



In addition to the recipes on this page, here are other ideas for taking food for a gathering or entertaining at home.


Platter of meat, cheese, raw veggies, and condiments such as olives, marinated peppers, etc.


Platter of grilled chicken breasts (use your favorite recipe)


Plate or lazy Susan of raw veggies and dip.


Chili in a crock pot.


Fruit salad.


Veggie salads, including: cole slaw, tossed salad, marinated tomatoes, and other marinated salads Phase 1 Salads—Side, Phase 1 Salads—Main, Phase 2 Salads—Side, Phase 2 Salads—Main, Phase 3 Salads—Side.


Bean salads and baked beans Bean Salads for All Phases.


Hummus or black bean dip and fresh, raw veggies (and crackers in Phases 2 and 3) Hummus and Other Bean Dips.


A tray of Sandwiches (Phases 2 and 3 only).


Deviled eggs are always a good choice.


Click here for Eggnog recipes.




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Recipe Pages—All Phases (1, 2, and 3)

Phase 1 List of Foods to Enjoy and Foods to Avoid

    Phase 1 Breakfasts Phase 1 Lunches 

 Phase 1 Main Dishes—Beef Phase 1 Main Dishes—Chicken Phase 1 Main Dishes—Fish 

 Phase 1 Main Dishes—Turkey Phase 1 Main Dishes—Meatless 

 Phase 1 Vegetables Phase 1 Legumes

Phase 1 Soups with Meat Phase 1 Soups—Meatless

Phase 1 Salads—Main Phase 1 Salads—Side Phase 1 Salad Dressings

 Phase 1 Desserts Phase 1 Snacks


Recipe Pages—Phases 2 and 3

Phase 2 List of Foods to Enjoy and Foods to Avoid

Phase 2 Breakfasts Phase 2 Lunches 

 Phase 2 Main Dishes—Beef Phase 2 Main Dishes—Chicken Phase 2 Main Dishes—Fish 

 Phase 2 Main Dishes—Turkey Phase 2 Main Dishes—Meatless 

 Phase 2 Main Dishes—Pasta ~  Phase 2 Legumes & Grains

Phase 2 Vegetables Phase 2 Soups-Meat ~ Phase 2 Soups-Meatless

  Phase 2 Salads—Main Phase 2 Salads—Side Phase 2 Salad Dressings

Phase 2 Desserts ~  Phase 2 Snacks Phase 2 Breads & Bread Products


Recipe Pages—Phase 3

Phase 3 List of Foods to Enjoy and Foods to Avoid

Phase 3 Breakfasts 

Phase 3 Main Dishes—Beef Phase 3 Main Dishes—Fish ~  Phase 3 Main Dishes—Turkey  

 Phase 3 Vegetables ~  Phase 3 Salads—Side Phase 3 Salads—Main Phase 3 Salad Dressings

 Phase 3 Desserts Phase 3 Snacks Phase 3 Breads & Bread Products


Miscellaneous Recipe Categories

(Phase listed under recipe title)

Bean Salads Crock Pot Deviled Eggs and Egg Salads   Drinks, Shakes, Smoothies

Eggnog ~  Guacamole Salsa Hummus and other Bean Dips and Spreads

Marinades, Mixes, Sauces, Seasonings

Potlucks, Parties, Holidays, Appetizers  ~  Sandwiches


Tips, Links, Menu Planning Chart, & Miscellaneous Pages

Tips for Beginners General Tips for Everyone ~  Tips About Specific Foods

Tips on Reading Nutrition Labels ~  Tips about Exercise

Food Combining ~ 2005 Government Guidelines for Diet and Exercise

  Links to other diet and health Web sites Download 7-Day Menu Planner

Low Carb Products Protein in our Diets Top Antioxidant Food Charts

Controversies About Foods Weight Loss Cartoons

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