Soups and Appetizers

Cauliflower or Broccoli soup

Snack Mix

Refried Bean Soup

Pita Pizza

Mom's Deviled Eggs

Mom's Mixed Veggie Soup

Oriental Spinach Salad

Peanut butter Soup

Caesar Salad

Brushetta with Sun Dried Tomatoes and Capers

Cook barley in broth according to time on barley package, but undercook by 5 minutes.

Grill chicken breast on both sides until cooked. Do not overcook. Cut into chunks.

When the barley is 5 minutes away from being finished cooking, add the cooked chicken and remaining ingredients. Continue cooking over medium heat for 5 minutes.

Serves 1.

NOTES: Oriental broth or vegetable broth may be substituted for chicken broth.

To reduce sodium, use less soy sauce.

Per serving: 431 Calories (kcal); 5g Total Fat; (10% calories from fat); 46g Protein; 51g Carbohydrate; 68mg Cholesterol; 2672mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 5 1/2 Vegetable;0 Fruit; 0 Fat; 0 Other Carbohydrates

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Trim the cauliflower's leaves or the broccoli's tough stems. Cut into medium to small pieces. Bring the chicken stock to a boil in a large pot. Add the cauliflower or broccoli pieces and the onion and celery. When the stock returns to boil, reduce heat and simmer for 10 to 15 minutes until the cauliflower or broccoli is tender and can be pierced with a fork. Do not overcook.

Drain the vegetables and reserve the stock. Set aside eight of the nicest-looking florets for garnish. Using a food processor or blender, puree the cooked vegetables, gradually adding the hot stock. It might be necessary to do this in batches. Return the puree to the pot, place over low heat and stir in the cream.

Pour the soup into serving bowls and garnish with the reserved flowerets and a pinch of nutmeg. Serve immediately.

Serves 6 to 8.

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By:  Timmy Montgomery

I fill a big bowl with a combination of SB legal cereals (Cheerios, All-Bran, Puffed Kashi, Spoon Size Shredded Wheat) and nuts (Spanish peanuts, cashew pieces, pepitas, pine nuts, soybeans).

I stir this mixture well then pour it over the cereal and nut mixture. Make sure it's all pretty well coated. Then I spread it on a large cookie sheet (or sheet-cake pan) and put it under the broiler. Watch it closely so it doesn't burn, and it no time at all you have a tasty, toasty snack. I put it in the small snack-size Ziplocs for portion control. But it looks nice in a bowl for company, too.

This mixture isn't very salty and isn't hot. You could easily add cayenne or curry to heat things up. And a lot of you would probably want it saltier. My DH is a heart patient, so I keep salt to a minimum.

Throw them all together in a pot and heat through.

Toufayan Whole Wheat Pita,* sliced horizontally, reserve 1/2 for another time (toast the inside; put inside up on baking tray)

Italian sausage, cooked, crumbled (I like Owen's Italian)

Hormel Genoa salami**

provolone cheese (Alpine Lace makes a reduced-fat version)

Assemble pizza on baking tray. Put under broiler or bake until cheese melts and starts to brown. Cut into wedges. Serves 1.

	8 whole egg -- hard boiled
	1/2 cup mayonnaise -- sugar-free
	1 teaspoon onion powder
	1 teaspoon cider vinegar
	2 teaspoons mustard
	1/2 teaspoon salt
	1/4 teaspoon pepper
	1 packet Equal sweetener, 1 pkt.
	dash paprika
	Cut eggs in half.

Combine all ingredients in saucepan. Simmer until vegetables are tender.

In a large bowl, combine spinach, eggs, and bacon bits. In a small bowl, combine lemon juice, cider vinegar, sugar substitute, and soy sauce. Add to spinach mixture. Toss well to combine. Serve at once.

Serves 4 (1 1/2 cups)

VARIATION: If in maintenance and/or can tolerate fruit with other food, may add 1 can rinsed, drained mandarin oranges (no sugar added).

Spray small saucepan with nonstick cooking spray and heat. Add onion and celery and cook, stirring frequently, for 2 minutes. Stir in broth, water, and peanut butter. Bring mixture to a boil. Reduce heat. Let simmer for 8 minutes. Add tomatoes, salt, and pepper and, stirring frequently, return mixture to a boil. Transfer to soup bowl, add hot pepper sauce, and stir to combine.

Serves 1.

Blend until smooth:

Clean, dry and cut up romaine lettuce. Sprinkle with parmesan cheese to taste. Pour dressing into lettuce and toss until all lettuce is coated. Bacon bits are optional (sugar free of course!) It's also good with some feta cheese on top. Make sure lettuce is cold and serve on a chilled plate.

Preheat oven to 350 degrees. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup of boiling water over them. Let the tomatoes rest in the hot water until it cools. Drain the tomatoes and chop them finely. Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature. Toast the bread slices in the oven until lightly brown, cool slightly. Top with the tomato mixture. Sprinkle with Romano or Parmesan cheese if desired. Serve warm or at room temperature.