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Tag Archives: salad

Greek Salad with Zucchini

Posted on July 13, 2021 by

Not your typical side salad!

1 medium zucchini
4-6 cherry tomatoes
1 Tbsp Kalamata or black olives, sliced
½ cup marinated artichoke hearts, quartered or chopped
1 Tbsp feta cheese, crumbled

1 tsp. white wine vinegar
1 tsp. lemon juice
Salt & pepper to taste

1. Combine sliced or spiralized zucchini, halved tomatoes, sliced olives, & chopped artichoke hearts.
2. Stir together dressing ingredients.
3. Drizzle salad with dressing and toss to coat.
4. Toss in bowl and top with feta cheese.

Makes 2 servings

Nutrition Facts:
Calories 164
Total Fat 6.4g
Total Carbohydrates 22.4g
Dietary Fiber 9.6g
Protein 8.5g

Print Recipe: Greek Salad with Zucchini

Cucumber Dill Salad

Posted on April 11, 2014 by

Cucumber Dill Salad

Cucumber Dill Salad

Serve up a side of zesty crunch!



2 medium cucumbers

1 cup reduced fat sour cream

2 Tbls finely diced yellow onion

2 tsp fresh chopped dill

1 Tbls cider vinegar

Salt & pepper




  1. Peel cucumbers. Slice off ends and discard. Slice in half lengthwise and again into half-moon slices.
  2. Combine sour cream, diced onion, dill and cider vinegar in large bowl. Add cucumbers and toss to coat. Add salt & pepper to taste.
  3. Refrigerate for 30 minutes to allow flavors to blend. Serve ice cold and garnish with fresh dill.


Makes 4 servings


Nutrition Facts:

Calories 105

Total Fat 7g

Effective Carbohydrates 7g

Dietary Fiber 1g

Protein 3g



From The Good Carb Chef

Print Recipe: Cucumber Dill Salad

Crab Stuffed Cherry Tomatoes

Posted on March 07, 2014 by

Crab Stuffed Cherry Tomatoes

Crab Stuffed Cherry Tomatoes

Pretty & delicious!



1 pint cherry tomatoes

¾ cup lump crab meat, picked over

2 Tbls light mayo

2 Tbls grated Parmesan cheese

1 green onion, finely diced

1 Tbls red bell pepper, finely diced

1/8 tsp salt

1/8 tsp pepper



  1. Preheat oven to 350 degrees and spray baking sheet with cooking spray.
  2. Cut small slice off bottom of tomatoe so that it stands upright. Remove stem and core from the top of each and remove about 2/3 of the pulp. Place tomatoes cut side up on baking sheet.
  3. In mixing bowl, gently fold together remaining ingredients until well blended.
  4. Stuff each hollowed tomatoe until overflowing, and them place back on baking sheet.
  5. Bake for 7-10 minutes or until heated through. Serve hot.


Note: Larger tomatoes will work too but you will need to increase the cooking time.


Makes 8 servings


Nutrition Facts:

Calories 50

Total Fat 2g

Effective Carbohydrates 2g

Dietary Fiber .5g

Protein 4g



From The Good Carb Chef

Print Recipe: Crab Stuffed Cherry Tomatoes