I’ve always loved dipping my raw veggies in ranch dip, but always felt so guilty about it afterwards. There I was trying to eat healthy with veggies, and then I have to go ahead and drown them in fatty ranch dressing!

After much, much, much testing in the kitchen, I finally created a ranch dressing that was delicious and low in fat. Now I can drown my veggies whenever I want.

Low Fat Ranch Dressing Recipe (Click here to print this recipe.)

Ingredients:
- 1/4 Cup Mayonnaise
- 3/4 Cup Plain Yogurt
- 2 Green Onions, Minced
- 2 Pieces Bacon, Crumbled
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Basil
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Dill Weed
- Dash Of Salt
- Dash Of Cayenne Powder (more, if you like things spicy!)

Instructions:
1. Mix all ingredients in a bowl. That’s it! Enjoy.

Serves 8

I love making cakes and cupcakes and have never really been quite fond of the frosting you buy in stores. I have been making my own homemade buttercream frosting for years now and it is honestly the best icing ever!

I do still get the icing in stores if it is free after coupons, as it comes in handy if I’m out of icing sugar or another important ingredient for this recipe.

Buttercream Frosting (Click here to print this recipe.)

Ingredients:
- 1/2 Cup Butter
- 1 1/2 Teaspoon Vanilla Extract
- 2 Cups Icing Sugar
- 2 Tablespoons Milk
- 3 Drops Food Colour (Optional)

Instructions:
1. Beat butter in a medium bowl until creamy, about 5 minutes.

2. Add milk and vanilla. Mix until combined.

3. Add half of icing sugar, mix until well combined, then add the other half and do the same.

4. Add 3 drops of food colouring to your frosting, if desired.

Makes enough frosting for 24 cupcakes.

Ingredients:
- 2 Cups Rice
- 4 Cups Water
- 1 Cup Peas or Other Vegetable(s)
- 4 Strips Bacon, Crumbled
- 4 Eggs, Scrambled
- 1/3 Cup Soy Sauce

Instructions:
1. Boil water and then add rice. Cook on low heat for about 20 minutes.

2. While rice is cooking, cook bacon. Once finished, set aside to cool and cook eggs.

3. Cook peas and/or other vegetable(s).

4. Crumble bacon and add to pan with eggs. Add peas, rice and soy sauce. Mix together and simmer for 5 minutes.

5. Serve.

Makes 2-3 servings.

Click here to print this recipe.

Ingredients:
- 1/2 Cup Milk
- 4 Tablespoons Butter
- 6 Large Potatoes, Peeled & Cut Into Quarters
- 1lb. Lean Ground Beef
- 1/2 Large Onion (Or 1 Medium), Minced
- 2 Teaspoons Basil
- 1 Tablespoon Soya Sauce
- 3 Garlic Cloves, Minced
- 2 Cups Frozen Vegetables Of Your Choice
- 1 Can Diced Tomatoes, Drained
- 1 Can Tomato Paste
- 1/2 Cup Cheddar Cheese, Shredded (Optional)

Instructions:
1. Boil potatoes in a large pot until tender.
2. Heat a large frying pan over medium heat and add ground beef, onion and garlic. Cook until the meat is no longer pink, about 5 minutes. Drain off excess fat and stir in diced tomatoes, basil, mixed vegetables, tomato paste, and soya sauce. Cook for an additional 10 minutes on low heat.
3. Drain potatoes and mash them together with your butter, pepper, and milk until they are creamy.
4. Scoop mashed potatoes onto plates and pour the meat mixture over top. Sprinkle with cheese, if desired.

Serves 4.

Click here to print this recipe.

Ingredients:
Crust:
- 1 1/2 Cups Flour
- 4 Tablespoons Butter, Cut Into Cubes
- 1/2 Teaspoon Salt
- 1 Egg
- 2-3 Tablespoons Water

Filling:
- 2 Large Tomatoes
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Oil
- Dash of Salt
- 2 Cloves Garlic, Minced
- 7oz. Mozzarella Cheese
- 2 Teaspoons Dried Herbs (We Use Basil and Parsley)

Instructions:
1. Preheat oven to 425F.

Crust:
2. Mix salt and flour in a medium bowl. Cut in butter until mixture has a cornmeal consistency.

3. In separate bowl, lightly beat egg and 2 tablespoons of water.

4. Pour egg mixture to flour mixture and mix until a non-sticky dough forms.

5. Knead dough into a ball and then roll out into a 14 inch circle. Transfer dough to a rimmed baking sheet.

Filling:
6. Spread mustard over the unbaked crust, leaving about an 2-inch border.

7. Slice tomatoes and arrange on the crust. Add minced garlic over tomatoes and drizzle with olive oil. Add a dash of salt and your dried herbs.

8. Top with sliced mozzarella cheese and add a bit more basil.

9. Bring edges of crust up over the edges of tomato and cheese. Bake in oven for 30 minutes.

Makes 4 large pizza-size slices.

Ingredients:
- 3 cloves garlic, minced
- 1 large can crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1 tablespoon basil
- 1/2 small onion (or 1 teaspoon onion powder )
- 1 tablespoon olive oil
- 1 tablespoon parsley

Instructions:
1. Heat a large skillet on medium heat, add oil.

2. Saute garlic and onions. Once they are browned, add tomatoes.

3. Reduce heat to low and add salt, pepper, sugar, parsley and basil. Stir to combine and let simmer for 10 minutes.

4. Enjoy!

Makes 6 servings.

Ingredients:
- 4 Large Bell Peppers
- 1 Pound Ground Beef
- 1/2 cup Mozzarella or Cheddar Cheese
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1 Cup Tomato Sauce
- Dash of Salt
- Dash of Pepper
- 1/3 Cup uncooked White Rice
- 1/2 Teaspoon Basil
- 2 Teaspooons Soya Sauce

Instructions:
1. Cook rice according to package directions. Set aside.

2. Cook ground beef on medium heat until evenly browned. Remove to a bowl and add soya sauce, cooked rice, tomato sauce, salt, pepper, onion powder and garlic powder. Set aside.

3. Chop the tops off of your bell peppers and rinse out all of the seeds. Boil in water for about 5 minutes.

4. Scoop ground beef & rice mixture into your bell peppers and set them into a baking dish.

5. Sprinkle each pepper with cheese and bake at 350F for about 45 minutes.

Serves 4.