Remember that recipe for Pulled Pork that I posted last time? Here is something that will match it perfectly. For those who cannot eat a meal without a dash of vegetables, this broccoli slaw from Food Network will do the trick.

Ingredients
• 4 slices turkey bacon
• 1 12- to 16-ounce bag shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds)
• 1/4 cup low-fat or nonfat plain yogurt
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
• 1/2 cup finely diced red onion (1/2 medium)

Directions
Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

I am thinking of using something else rather than turkey bacon but if you think about it, turkey bacon is perfect because it is quite light. Combined with the pork for the main dish, this slaw should be really light. Have any ideas on how to tweak this?

The original filling in Twinkies was banana. It was replaced by vanilla-flavored cream during World War II, when the United States experienced a banana shortage.

All Recipes gives great tips on how to make a lighter version of your favorite recipes:

1. Think baked tortilla and potato chips instead of fried ones
2. Use low-fat or nonfat sour cream, mayonnaise, cheese, cream cheese and salad dressing instead of full-fat versions
3. Substitute evaporated skim milk or buttermilk in place of cream (for everything except whipping)
4. To thicken soups, gravies, and sauces, use puréed vegetables, mashed potatoes, or a slurry of cornstarch and cold water instead of cream or roux.
5. It’s a painless sacrifice to use leaner cuts of meat too: skinless chicken breast, pork loin, ground turkey breast and beef round and flank steak are all good choices.
6. Start turning to non-meat sources for some of your protein needs, too: beans come in all kinds of interesting varieties, as do tofu and soy-based meat substitutes.
7. Try whole grains in place of refined ones more often. You just may find that you prefer the taste of whole wheat bread, brown rice, bulgur, barley and quinoa over white bread and white rice.

Ingredients

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

What’s Next
In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Ingredients

1/2 cup texturized vegetable protein (TVP)
1 cup water
2 1/2 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
1/4 teaspoon cinnamon
1 tablespoon honey
2 (12 ounce) cans kidney beans with liquid
2 (12 ounce) cans diced tomatoes with juice
1 green bell pepper, chopped
2 carrots, finely chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 (8 ounce) container dairy sour cream

What’s Next

Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.