I have made versions of healthy chili but this one takes the cake! It is unlike any other chili we have ever had but in a very good way.

2 small zucchini, chopped finely

2 small yellow squash, chopped finely

1 c. onions, diced

2 cans kidney beans, rinsed and drained (no salt added)

1 packet of low sodium taco seasoning

1 package of frozen veggie crumbles (I always use Morning Star Farms)

1 can tomatoes with basil and garlic, diced

2 c. vegetable broth

1/4 c. red wine vinegar

1 teaspoon hot pepper sauce (I use Sriracha, it's an Asian hot chili sauce)

Put all ingrediants in a large crock pot on high and cook for 2 hours.

This makes a lot but it is really, really good. Enjoy!!

Chris and I really love this sandwich, it is so good that you will think there is no way this can be healthy.  It makes for a great lunch that can be prepared ahead.

One package of boneless, chicken breast

1 handful of red grapes, halved

2 ribs of celery, finely chopped

1/4 c. red onion, chopped

1 teaspoon dried tarragon

1/4 c. toasted walnuts, chopped

1/2 c. of fat free mayo

1/4 c. fat free plain yogurt

Boil the chicken in low sodium, low fat chicken broth until center is no longer pink, around 30 minutes depending on the thickness. When the chicken is cool enough to touch, either shred or cut into small cubes, whatever you want to do is fine. Let the chicken cool in fridge, you don't want to put mayo on warm chicken. While the chicken is in the fridge chop your onions and celery put into large mixing bowl. Add halved grapes, tarragon, yogurt, and mayo. Mix together and add cold cooked chicken. Add the walnuts just before you eat the salad otherwise they will lose their crunch.

This can be made into a sandwich, a salad by adding lettuce (my favorite is butter lettuce), or using pita chips to scoop up the chicken mixture.

This is about 4-6 servings depending on the amount.

Spray pan with nonstick vegetable spray, and add eggs. Cook for two minutes, then remove eggs from pan and spoon onto the tortilla. Sprinkle with cheese and ham. Season with salt and pepper to taste. Roll tortilla and fillings up "burrito style," wrap in a paper towel, and microwave for 10 seconds. Serve with salsa. Serves 1.

*You can use other low-fat cheeses if you prefer. Look for cheese with 5 grams of fat or less per one-ounce serving.