This looks pretty good. I’m planning to try it soon. If you try it first, add your comments about how it turned out.
Eating healthy couldn’t be easier with this homemade salad dressing, not to mention easy on the pocketbook.
Ingredients
Mustard Vinaigrette:

1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Small splash soy sauce
Salt and freshly ground black pepper
3 tablespoons olive oil

Directions
3 cups mixed greens, the darker the better (not iceberg)
Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for …

Jane Weaver, Health Editor at msnbc.com explains how to do it in her article, Skip the dollar menu! Eating well on a budget: You don’t have to ruin your diet to survive the economic downturn.
Here are some key points from the article:

You don’t need protein in large quantities to be healthy. Make dishes with less protein to save money. 
Incorporate more vegetables (fresh and frozen are great)
Don’t overlook eggs as a great source of protein — make an omelette or a frittata with lots of veggies.
Dollar menus are mostly junk. If …

McCormick is featuring “flavorful recipes that fit your budget.”
Among them,

Tuscan Pasta
Garlic Herb Tilapia
Firecracker Wings (these are baked so they’re definitely healthy)
Island Shrimp Quesadillas

Courtesy of CanadianLiving.com and the Canadian Living Test Kitchen
Omelettes are the ideal healthy and easy dish for any meal.
Servings: 4
Ingredients:

8 eggs
1/4 tsp each salt and pepper 
4 tsp butter 

Filling: 

1 tbsp vegetable oil 
1 small onion, diced 
1 small zucchini (about 4 oz), cubed 
1/2 tsp  dried oregano 
1/2 cup roasted red pepper strips 
1 cup crumbled feta cheese

Preparation:
Filling: In large skillet, heat oil over medium heat; fry onion, zucchini and oregano, stirring occasionally, until tender, about 6 minutes. Stir in red pepper. Transfer to small bowl; set aside.
 
In bowl, whisk together eggs, salt, pepper and 2 tbsp (25 …

Courtesy CanadianLiving.com
Tofu Vegetable Stir-Fry
By The Canadian Living Test Kitchen
Servings: 4

1/4 cup sodium-reduced soy sauce
1 tbsp each rice vinegar and hoisin sauce 
2 tsp cornstarch 
1 pkg extra-firm_tofu 
2 tbsp vegetable oil 
3 cloves garlic, minced 
1 tbsp minced gingerroot 
Pinch hot pepper flakes 
2 carrots, thinly sliced on diagonal 
1-1/2 cups sliced stemmed shiitake mushroom caps 
1 cup snow peas, trimmed and cut diagonally in half 
2 green onions, thinly sliced 
2 tsp  sesame oil

Preparation:
In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.
Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, …