Purple cauliflower and cheesed scalloped potatoes.
Spaghetti topped with low fat cheese and parmesan.
Cauliflower and scrambled eggs boiled with mushrooms and feta. On the crackers a layer of refried beans, yogurt soured with lemon juice and salsa.
Stuffing and poached eggs topped with parsley, boiled carrots and a sort of raita from yogurt with dill and onion.
Greek thin crust pizza had some olive goodness. It’s from President’s Choice low-fat blue line, but seemed a bit salty to make up for the less fat.
Some french baguette rounds topped with low fat mozzarella and picante salsa.
Some red rice beside an omelet of cremini mushrooms, milk, thyme, topped with some feta and mozzarella melted on in the last few minutes of cooking.