A great recipe low in fat and calories:
Eggplant Parmesan Sandwich

Ingredients:
1 (10 oz) package frozen chopped spinach
1 cup Parmesan cheese, grated
1 cup Monterrey jack cheese, grated
2 (13 oz) cans artichoke hearts, drained and coarsely chopped
1 cup mayonnaise
1 cup sour cream

Instructions:
Preheat the oven to 350 degrees F.

Grease a casserole dish slightly.

Put the spinach in the microwave and heat on high for about 5 minutes. Squeeze dry.

In a large bowl, combine all ingredients, except the Monterrey cheese, and mix well. Spoon into the casserole dish and top with the grated Monterrey cheese. Put in the oven for about 30 minutes.

Serve warm with bagel chips.

Ingredients:
1 (32 oz) package of frozen hash brown potatoes
8 oz cooked ham, diced
2 (10.75 oz) cans condensed cream of potato soup
1 (16 oz) container sour cream
1 1/4 cups Parmesan cheese, grated
2 cups strong Cheddar cheese, grated

Instructions:
Preheat oven to 375 degrees F. Grease 9×13 inch casserole dish.

Combine cream of potato soup, sour cream, Cheddar cheese, ham and has brown in a large bowl. Mix well. Place into greased casserole dish, top with Parmesan cheese and bake in the oven for about one hour. The casserole should be nice and brown and bubbly.

Serve immediately.

Ingredients:
1 cup milk
1/2 cup Greek yogurt
1 tsp vanilla extract
1 cup ice cubes
1 small ripe banana, peeled and sliced
2 large, ripe papaya, peeled, seeded and chopped

Instructions:
Combine all ingredients in a blender and blend until smooth.

Fill into a large glass and enjoy this delicious smoothie anytime of the day.

Ingredients:
1 bunch spring onions
1 lb peas (either fresh and shelled or frozen)
1/2cup water
1/3 cup butter
2.5 cups milk (or cream if preferred)
1-2 tsp fresh mint or tarragon
Salt and pepper to taste

Method:
Clean the bunch of spring onions and chop them finely. Set some of the green pieces aside for later.

In a medium-sized saucepan melt the butter on a low heat and add the peas, water and spring onions. Cook for about 20 to 25 minutes or until the peas are tender (but not mushy). Take the saucepan off the heat, let it cool down a bit and then add the milk and the herbs. Stir well and season with salt and pepper.

Put the soup in a blender and blend until smooth. Return it to a saucepan and reheat the soup gently.

Serve this delicious creamy pea soup with the reserved chopped spring onion sprinkled on top and nice crusty bread.

Ingredients:
1 cup boiling water
1/2 cup brown sugar
1 cup sweetened dried cranberries
1 (6 oz) bag dried mixed tropical fruit
3 cups regular oats
1/3 cup sliced almonds
1/3 cup roasted sunflower kernels
1/2 cup flaked sweetened coconut
2 tbsp non-fat dry milk
1 tsp ground cinnamon

Method:
Preheat oven to 300 degrees F.

In a bowl, combine water, sugar, cranberries and tropical fruit, mix well and let stand for about 15 minutes. In a separate bowl, combine oats and other ingredients and mix together with the dried fruit mixture. Spread out evenly on a baking pan and bake for an hour. Give the mixture a quick stir every 15 minutes. Let the granola cool off and place in an airtight container.