Your hands or whatever body part you scrub felt so soft afterwards. Olive oil contains vitamin E and antioxidants — good for nails.

Ingredients
1/2 cup light brown sugar
1/2 cup olive oil

Instructions
Mix together and use on hand, feet or body. Rinse.

This snazzy soup starts with hash browns, so no time-consuming potato peeling; almost faster than opening a can. Top with grated cheese and green onions.

Ingredients
2 cups frozen hash brown potatoes, partially thawed
1 (14 1/2-ounce) can fat-free chicken or vegetable broth
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1/3 cup skim milk

Instructions
1.  In medium nonstick pot, heat hash browns, broth, and onion to a boil, reduce heat, and cook, covered, 8-10 minutes.
2.  In small bowl, whisk together flour with milk. Add to potato mixture and bring to boil. Reduce heat, and cook, stirring, 5 minutes or until thickened. For thinner soup, add more milk.

Makes 2 (1-cup) servings

Food Facts
Calories 215
Calories from fat 0%
Fat 1g
Saturated Fat 0g
Cholesterol 1mg
Sodium 390mg
Carbohydrate 46g
Dietary Fiber 4g
Sugars 3g
Protein 8g
Dietary Exchanges:  3 starch

Great to make ahead and refrigerate until ready to cook. Serve as appetizer, salad topper or as a meal.

Ingredients
16 medium-large shrimp, peeled and butterflied
Seasoning salt
2 ounces reduced-fat cream cheese
1/2 teaspoon minced garlic
Salt and pepper to taste
8 slices center cut bacon, cut in half or turkey bacon
1/2 cup baby spinach leaves
Instructions
1. Preheat oven 375°F. Coat baking sheet with nonstick cooking spray.
2. Season shrimp to taste. In small bowl, mix together cream cheese, garlic, salt and
pepper; set aside.
3. Lay bacon strips down flat. Place butterfly shrimp on top of bacon. Place spinach leaf or two on shrimp. Divide cream cheese mixture on top of spinach. Wrap bacon around mixture in tight bundle, lay seam side down on baking sheet. If desired, hold with toothpick.
4. Bake 15 – 20 minutes or until shrimp are almost done. Change oven to broil and broil another 2 minutes or until bacon is crispy. Watch carefully.

Makes 16 shrimp wraps
Food Facts
Calories 32
Calories from fat 52%
Fat 2g
Saturated Fat 1g
Cholesterol 27mg
Sodium 108mg
Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 4g
Dietary Exchanges: 1/2 lean meat

Spicy Advice: To butterfly shrimp: split shrimp with knife inserted but don’t cut all the way, open shrimp to lie flat (two halves).

This is my go-to make-ahead recipe when I want an impressive knockout appetizer. Move over Mexican – this Mediterranean inspired dip will be your new party favorite-it is mine. Serve with pita chips.

Ingredients

1 (10-ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun-dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped pecans, toasted

Instructions

1. Spread hummus on 9-inch serving plate., 1/4 cup chopped red onion, 1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese, 2 tablespoons sliced Kalamata olives 1/4 cup chopped pecans, toasted

2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

Makes 10 servings

Food Facts

Calories 90
Calories from fat 58%
Fat 6g
Saturated Fat 0g
Cholesterol 1mg
Sodium 245mg
Carbohydrate 7g
Dietary Fiber 2g
Sugars 2g
Protein 2g
Dietary Exchanges: 1/2 starch, 1 fat