Yield: 8 servings

1/2 cup farmer cheese (tvorog) or ricotta, or cottage cheese with small curds
2 egg whites or 1 whole egg
1/4 cup sugar
2 tbsp. butter or oil (I add Yogurt Spread)
1 tsp. lemon juice.
1/2 cup all-purpose flour (or more, if you want stronger buns)
1 tsp. baking powder
pinch of salt 
1 tbsp. flax seeds or sesame seeds, or sunflower seeds(roughly chopped), or pumpkin seeds (roughly chopped), or mixed (I add chia seeds)

8 4-oz. jars with metal lids with wild mouth, I used Ball Quilted Jelly Canning Jar 4 Oz, bigger sizes can be use too.

Preheat oven in 325F.

Mix flour, salt, seeds and baking powder.

Beat egg (or egg whites) with sugar, add cheese, lemon juice and melted butter.

Combine with flour-seeds mixture, to make soft dough.

Spray jars with cooking spray, add dough in 1/3 of high (I used my Norpro Stainless Steel Scoop) and bake 40-45 minutes until slightly brown. Serve hot or cover with lids and let cool.

1 serving equals 82 calories

My dessert in jar with homemade Rhubarb Jam with Lavender Sugar and Cool Whip on top.

Yield: 2 servings

1 medium black radish root
1 medium yellow or sweet onion
1-2 tbsp. olive oil
salt and pepper

Wash and peel radish, grate on a grater with small holes, I used my Börner Thin Julienne Vegetable Slicer, squeeze a little with hand. Peel and slice onion.

Heat oil in medium pan, add onion and cook in medium heat until brown 4-5 minutes, stirring.

Mix together radish and hot onion with all oil, add salt and pepper to taste. Splash of vinegar or lemon juice can be added.

1 serving (without oil)  is about 20 calories

Yield: 4 servings (5 putties each)

5 cups cabbage, chopped
3 eggs
3 tbsp. all-purpose flour
salt
4-5 sprigs dill (optional)
1 garlic clove (optional)

Bring to boil 2 quart of water, add 1/2 tsp. salt, chopped cabbage and cook in medium heat about 25-30 minutes until cabbage became soft. Drain ant let cool couple minutes.

Add eggs, salt, chopped dill and garlic, flour and mix well. If cabbage chop rough, use hand blender to blend cabbage in smaller pieces.

Heat a sprayed griddle or frying pan over medium high heat. Pour one heaping tablespoon of meat batter for each cake. Cook until pancakes are golden brown on both sides; serve hot.

1 serving  is about 75 calories

Yield: 14 servings (I cut off the edges and divided the roll into 12 parts)

For filling:

8 oz. cream cheese (I used fat free), softened
1 egg
1/4 cup sugar
1-2 tbsp. milk

For dough:

1 ripe banana
1 egg
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 cup almond meal or chopped nuts
1/4 cup all-purpose flour

Preheat oven to 375F. Spray with cooking spray 8-by-11-3/4-inch pan, put parchment paper to cover bottom and sides.

Combine cream cheese, egg and sugar, mix together until smooth, add some milk to make liquid filling (like pancake butter). Pour filling into prepared pan and set aside.

Mix flour, almond meal or nuts and baking powder. Beat well egg and sugar, add mashed banana, vanilla extract and flour mixture.

Pour dough on top of cream cheese filling, flatten the surface.

Bake about 20-25 minutes or until slightly brown. Turn cake over another piece of parchment paper and roll carefully with stuffing inside. Let cool completely, do not repeat my mistakes: warm roll will crumble. Slice and serve.

1 serving equals 67 calories

1 pita bread or pocket thins bread (I used Arnold brand, 100 calories)
half of recipe Russian-Korean Carrot or Beet Salad  with or without oil (from one medium carrot)
4-6 pieces of Homemade Chicken and Turkey Sausage Loaf with Ham
1-2 Romaine lettuce leaves

Put vegetables and meat into warmed pita halves. Enjoy.

1 serving (2 halves) is about 300 calories

Yield: two loaf – 16 slice each

12 oz. turkey tenderloin (breast)
12 oz. chicken breast
8 oz. ham, diced
1 egg white (optional)
1 tbsp. corn starch OR 2 tsp. agar-agar powder
1/2 cup half-n-half or heavy cream
salt and black pepper
1/2 tsp. dried oregano (optional)
1-2 garlic clove
2-3 tbsp. beet juice OR sweet paprika powder (for color)
bay leaf

Chop fine chicken breast and turkey breast with garlic and half-n-half in a blender. Add salt and pepper. Add diced ham, beet juice, agar-agar powder and slightly beaten egg white. Mix together very well.

To test the seasoning, heat small skillet, and cook about 2 teaspoons of the meat mixture on it. Adjust seasonings, to taste.

Lay out half of meat mixture on the plastic food wrap film, form the sausage, tie the ends. Tie sausage loaf with rope in several places. Repeat with another half of meat mixture.

Add both loafs into big pot or saucepan, add water or chicken broth to cover. Add come chicken bones (or wings) in water if needed, add some salt, bay leaf and bring to boil. Cover and cook about 30 minutes. Let stay to cool about 20 minutes and put for couple hours into fridge to set. Slice and serve cold.

Next time I add more half-n-half.

1 slice equals 30 calories