Salad is a great way to eat healthy and watch those calories. What has the most calories in salad is obviously the dressing. Why not make your own dressing?

Thousand Island Dressing

Makes 3/4 cups dressing

Ingredients

6 tablespoons light mayonnaise
4 tablespoons sugar-free ketchup
1/4 tablespoon Tabasco sauce
4 tablespoons vinegar
4 tablespoons lemon juice
1 clove garlic, minced or crushed
sugar substitute equal to 1 teaspoon sugar
salt and pepper for taste

Directions

Using a fork or wire whisk, combine the mayonnaise, ketchup, and Tabasco sauce. Add the vinegar and lemon juice. Mix until smooth.

Season with the garlic and sugar substitute. Add salt and pepper. Store in refrigerator.

Serving size 2 tablespoons. 70 calories per serving.

Chili is the perfect game food. With baseball starting and the basketball playoffs on the way, this chili recipe is perfect.

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsley chopped with 1 tablespoon sauce
1 pound ground turkey
1 12-ounce Mexican lager-style beer
1 14 1/2 ounce can whole peeled tomatoes, with juice
1 15 1/2 ounce can kidney beans, rinsed and drained

Recommended Side Ingredients

• cilantro
• avocado
• sour cream
• monterey jack cheese
• tortilla chips

Turkey Chili Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic salt, chili powder, and oregano. Cook and stir, until fragrant, about 3 minutes. Stir in tomato paste and the chipotle chile and sauce, cook 1 minute.

Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, 8 minutes.

Add the tomatoes, crushing them through your fingers into the skillet, along with their juices and the kidney beans. Bring to a boil. Cook uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the recommended side ingredients.

[recipe source food network]

For more chili recipes check out the Ultimate Chili Cookbook

Being on a diet, almost anything with chicken and salad, you can’t go wrong.

Grilled Chicken Salad with Honey Ginger Dressing recipe serves 4

Ingredients

4 boneless, skinless chicken breasts (1-2 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon grated peeled fresh ginger
8 cups mesclun salad greens (7 ounces)
1 ripe mango, peeled and cute into bite-size cubes
salt and pepper for taste

Cooking Tip: While the chicken is grilling, cut the mango and make the honey-ginger dressing.

Chicken Directions

Heat a grill pan (or grill) over medium-high heat. Brush the chicken with 1 tablespoon of the olive oil, then season with salt and pepper to taste. Place the chicken smooth side down on the grill and cook until edges turn opaque, about 6 minutes. Turn the chicken over and cook until firm to touch, about 6 minutes more. Transfer chicken to a cutting board to rest for about 5 minutes.

Dressing Directions

Combine the lemon juice, honey, and ginger in a small bowl. Gradually whisk in the remaining 1/4 cup olive oil (4 tablespoons). First start with a few drops and then add the rest in a steady stream, to make a smooth, slightly thick dressing.

Salad Directions

To put the salad together, slice or shred the chicken into pieces and add it to the greens along with the mango and dressing. Toss and divide the salad among 4 large plates and serve.

Cooking Tip: This is an excellent appetizer or side dish. Especially if you want to make the same recipe for 6-8 people. The salad portions will be smaller and a nice taste for a main course.

[source Food Network]

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