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Green Herb Broth

Cilantro roots pack a lot of cilantro flavor. If you can get cilantro with roots, definitely add them to the stockpot. Wash them well as they frequently have soil clinging to them.

Sautéed Winter Squash

Butternut and hubbard have the greatest amount of beta carotene of the commonly available varieties of winter squash.

Bulgur with Asparagus & Peas

Here’s a take-off on tabbouleh, a Middle Eastern salad made with bulgur, a lemony dressing, and lots of parsley. We’ve used mint instead, and added steamed asparagus and green peas.

Green Pepper Salsa

Use this spicy salsa to accompany grilled poultry, meat, or fish.

Broiled Bananas

If you've saved up enough High-GL Points, you can have a small scoop of ice cream with the bananas. This makes a single serving, but just multiply the ingredients if you are cooking for others.

Green Beans with Fresh Tomatoes & Basil

While these beans are delicious hot, they are equally good at room temperature or chilled. The vibrant green color of the beans may become somewhat duller, but the flavor will not suffer.

Honey-Mango Mousse

For an even lighter dessert, replace all or part of the reduced-fat sour cream with plain fat-free yogurt. Timing alert: The mousse needs to chill for at least 2 hours.

Pickled Pepper & Cabbage Salad

If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this wilted cabbage salad instead. A low-fat celery seed dressing cooks with shredded cabbage, bell peppers, and onions to give them a fresh, tart-sweet flavor.

New Orleans Vegetable Stew

Some people adore okra...but lots of people don't. If you fall into the latter category, make this jambalaya-style stew with 2 cups of zucchini or yellow summer squash, cut into 1/2-inch cubes, instead of okra.

Ginger Lemonade

Adding ginger to lemonade considerably ups its health quotient. This recipe calls for a full pound of ginger, which makes a moderately strong-tasting beverage. For an even more potent "hit" of ginger, use an additional 1/4 to 1/2 pound. Fortunately, you don't have to peel all that ginger, just slice it.