Recipe Ingredients:

• 5 dried figs 
• 2 teaspoon chia seeds 
• 1 and teaspoon honey 
• 2/3 cup nonfat plain Greek yogurt
• 4 to 6 dices of a seasonal fresh fruit

Directions:

• Chop the dried figs.
• Add chopped the dried figs, chia seeds, and honey in a small bowl and mix them.
• Top yogurt with mixed figs, chia seeds, and honey.
• Pour in a glass and add the fresh fruits

Total calories per serving: 258 (plus the fresh fruit)

Recipe Ingredients:

• 1/2 large whole-wheat pita round
• 3 and ounce low-sodium deli turkey
• 1 medium pear, sliced
• 1 tablespoon of shredded Cheddar cheese
• 1 cup mixed greens

Directions:

• Pack pita pocket with turkey, cheese, and half of the pear slices.
• Toast in a toaster oven till the cheese begins to melt.
• Add greens to the pita before serving or eating.
• Serve the surplus pear slices on the side.

Total calories per serving: 342

• 1  and a half pound large shrimps in shells
• 3/4 cup dried orzo pasta
• 2 tablespoons olive oil
• 2 lemons
• 1 tablespoon butter-unsalted
• 2 cups sliced zucchini
• 1/4 cup thinly sliced shallots
• 3 cloves ground garlic
• Half teaspoon salt
• 1/8 teaspoon mashed red pepper
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 1 teaspoon incised rosemary
• 2 tablespoons incised dill weed

8. Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over the mixture.

Total calories per serving: 83

Directions:

1. Peel and devein shrimps, leave tails intact if you want. Wash shrimps and pat dry. Peel the zest from one of the lemons and cut into thin slivers.

2. Squeeze 1/4 cup juice from 1 and half lemons and set the surplus lemon aside.

3. Cook orzo according to the directions on the package, drain the excluding salt and fat.

4. Heat 1 tablespoon of butter and oil over medium-high heat in a large nonstick skillet.

5. Add shrimps, 2 of the garlic cloves, 1/4 teaspoon of the salt, and the mashed red pepper. Cook and stir for 2 minutes or just until shrimp are opaque. Stir in 2 tablespoon of the lemon juice. Take away the mixture from skillet and cover it to keep warm.

6. In a skillet heat the surplus 1 tablespoon oil over medium-high.

7. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tablespoon salt. Cook for 3 to 4 minutes or until zucchini is light brown, stirring frequently. Add the water, rosemary, and the remaining 2 tablespoon lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.