I would, in a blender, mix 1/2 cup fat free yogurt( plain!) with 2 T olive oil and 1/2 tsp Coleman's dry mustard, and "some" lemon juice. Start with a tablespoon full. Then add dill to taste. Ought to taste a lot like a mayo based dressing...but it's pretty healthy...no cholesterol in the olive oil, low salt and the mustard and lemon juice are the predominate tastes in mayo. I use that and add garlic, worchestershire and some crumbled blue....which negates all the heart healthy stuff that went before!! LOL! Linda C

I really like Cooking Light. There are some really good recipes. I just decrease my "fat" called for or mainly I use lots of fresh herbs to help with the flavor. Here is a google search on Low Fat Recipe Websites. Also think about quinoa. It is great. Some of the wonderful reasons to eat it, i.e. it taste good, is healthy for you, is gluten free, is high in protein, is a versatile grain for many dishes, is relatively inexpensive, etc. Here is a webpage with some Quinoa Recipes.

Carol heres one for you if you like italian sauces I make up a big batch of this tomato sauce and freeze it in serving sized containers. You can use any vegetables that you have on hand 1 large onion clove garlic crushed stick of celery small green capsicum small red capsicum mushrooms carrot, brocoli large tin crushed tomatoes couple of spoons of tomato paste bottle or tin of tomatoe puree chicken stock cube herbs fresh or dry It doesn't matter if you chop them up fine or chunky, its up to you and what you prefer Start with the onion and garlic in a big pan with no oil, sweat them, just stir it till onion is clear then add the other vegetables till combined and stir to stop them sticking Add the crumbled stock cube tomatoes and tomato paste and puree and allow to simmer with lid on pan for an hour or so. Take lid of pan and continue to simmer until sauce thickens stirring occasionally. When done you cook up some pasta 10 minutes only drain put it in the base of a deep baking pan. Put leftover chicken on top then the sauce on top and bake in mod oven for 15 minutes. No fat at all except whats in the chicken! Also grated low fat cheese sprinkled on top before baking if desired and you can use this with veal and other left overs or just use the sauce on its own for a vegi meal.

Nothing to it! Take cheapest chicken pieces ([probably legs) OR any other meat you get for good price OR turkey/chicken/pork/beef or any other meat bones which you roast till golden in the oven OR any combination of vegetable OR any combination of any above.........cook it in a big pot till meat falls off the bone OR bones come apart easily OR vegetables are soft (or all above). Add some spices OR herbs (to your taste), a bit of salt (or not), cover with the lid and put out on the balcony to cool till fat (except for vegetable soup) is getting white and firm on the top of the soup. Take it back into kitchen, remove fat and get rid of it. Take out all items which are in the broth, sort it out, clean bones of meat, chopp the meat (if you have lots of meat you can use some for chicken/meat salad). Keep chopped meat/vegetables on plate and think of how much same kind of soup you will need. If you have too much, divide it into smaller pots and divide chopped items to make different soups. Make your smaller pots boil, and add some meat and rice to one, some meat and noodles to other, add some chopped raw potato to another pot and add some vegetables too. One with potato you can mix into cream soup without cream. Except for potato soup, all other soups freeze well so you can make different kinds of home made soups at the same time. Do not make a science out of it as you do not need any special recipes for no fat/no salt soup. You can look at any cook-book web site, find soup recipes - and there must be thousands. When you follow the recipe just skip what you don't want there. DO NOT USE SOYA SAUCE as it contains too much sodium/salt. Good luck.