A few of my favorite
recipes are listed here for your enjoyment.
Banana
Oatmeal Cookies
Blueberry
Muffins
French
Dressing, Fat-Free
Jello
Pound Cake
Mayonnaise,
Non-Fat
Mulligatawney
Rice
Muffins
Seafood
Cocktail Sauce
Spring
Stew
Summer
Salad
Swordfish
en Brochette
Wheat
Bran Pancakes with Spicy Applesauce Topping
10 1/2 ounces cubed, boneless veal or chicken breast
1/2 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon savory or basil
1 1/2 cups water
3 small whole onions
1 clove garlic, minced
1 cup celery, sliced in 1-inch pieces
1 cup asparagus cut in 1-inch pieces, or cut green beans
1 tablespoon chopped parsley
1 tablespoon chopped green onion tops
Pepper to taste
Brown veal in Teflon pan glazed with diet dressing.
Add celery, chopped onion, seasoning and water.
Bring to boil, cover and simmer until meat is tender ......about
two hours.
Add whole onions and simmer about 15 minutes until just tender.
Add asparagus or green beans and cook until crisply tender.
Add parsley and onion tops and cook 5 minutes more.
Season to taste with salt and pepper.
3 1/2 ounces swordfish, cut in 1-inch pieces
1 tablespoon chopped parsley
Small bay leaf
Italian diet dressing and 1 tablespoon lemon juice
Mix everything together and marinate at least one hour.
String cubes on skewers and broil 8 to 10 minutes.
Sprinkle with parsley and garnish with lemon wedge.
10 1/2 ounces chicken breasts, boned and skinned
1 1/2 tart apples, diced
1/4 teaspoon ground cloves
1/4 teaspoon curry powder
1/8 teaspoon Sucaryl
1 cup onion, diced
2 cups diced tomatoes
2 cups hot water (or de-fatted broth)
2 tablespoons chopped parsley
1 teaspoon salt
Saute onion and apple over low heat in
Teflon pan for 15 minutes.
Add hot water or broth and all remaining
ingredients.
Cover and simmer 1 hour.
Remove chicken, cut into small pieces,
and return to pot.
Serve in soup plates.
1/4 cup diced tomato
1/4 cup cooked asparagus tips
1/4 cup cooked green beans
2 sliced radishes
1 sliced green onion
2 tablespoons diet dressing
Marinate for at least 20 minutes and serve on lettuce leaf.
1/4 cup sugar
3/4 cup cooked rice & 1 egg
2 tablespoons shortening
1 cup milk
5 teaspoons baking powder
2 1/4 cups flour
1 teaspoon salt
Mix sugar, rice, melted shortening, and milk together.
Sift dry ingredients and add to the rice mixture.
Fill tins lined with baking cups 2/3 full.
Bake in 425 degree pre-heated oven.
Bake for 25 - 30 minutes.
3/4 cup stone-ground 100% whole wheat flour (plain, unsifted)
3/4 cup wheat bran
3/4 tsp. salt
1/4 cup sesame seed
1/2 cup granola or old fashioned oatmeal
2 tsp. baking powder
2 Tbsp. Mazola oil
1 cup skim milk
1 egg (or Egg Beaters)
Mix the egg, mazola oil, and skim milk together.
Then add the remaining ingredients.
Bake on a hot griddle, turning only once.
Spicy Applesauce Topping for Wheat Pancakes
or Waffles
2 cups unsweetened applesauce
1/8 tsp. ground ginger
1/8 tsp. allspice
1/2 tsp. cinnamon
Heat together until bubbly.
Serve on warm wheat pancakes.
1 pkg. yellow cake mix
1 pkg. lemon jello
2/3 cup water
2/3 cup veggie oil
4 eggs (or 1 egg & 6 egg whites)
Put cake mix in large bowl.
Sprinkle jello over top of cake mix.
Add water, oil, & eggs.
Beat for 5 minutes.
Pour into ungreased tube pan.
Bake 1 hour at 325 degrees.
1/4 cup tomato juice
1/2 teaspoon chopped parsley
1 teaspoon lemon juice
1 tablespoon white horseradish
1 teaspoon liquid non-sugar sweetener
Combine all ingredients and chill.
Delicious over cold leftover fish and salads.
1/2 cup tomato juice
1/2 cup vinegar (or cider)
1/2 teaspoon dry mustard
1/8 teaspoon garlic powder
6 drops liquid non-sugar sweetener
Pinch of oregano
Pinch of salt and peper to taste
Blend together all ingredients in a bowl.
Let stand for 30 minutes.
1 tsp. gelatin
1 1/2 cups cold water
1 1/2 tsp. dry mustard
1/4 cup of wine vinegar
2 egg whites
1 tsp. salt
2 pkgs. of Equal (sweetner)
1 cup non-fat milk powder
In top of double boiler, dissolve gelatin in the water.
Mix lightly the remaining ingredients with a rotary blender.
Sift into the water & gelatin mixture 1 cup of non-fat
milk powder.
Add egg white mixture to milk & gelatin and stir until
well mixed.
Heat over boiling water, stirring constantly until thickened
adequately (about 15 minutes)
Set aside to cool and stir once more when cooled.
Store in refrigerator.
Makes two cups.
1 cup + 2 tbls. flour
6 ounces uncooked quick or old fashion oats
1/3 cup + 1 tbls. sugar
1 tbls. baking powder
1/2 teas. salt
1 cup skim milk
1 egg (may use 2 egg whites in place of 1 whole egg)
1/4 cup veggie oil
1 cup blueberries
1 teas. ground cinnamon
Heat oven to 425 degrees.
Line pan cups with baking cups.
Combine flour, oats, 1/3 cup sugar, salt, and baking powder
in a bowl.
In another bowl, combine milk, egg, and oil.
Now add liquid mixture to flour mixture and beat until mixed.
Fold in blueberries.
Pour in cups (about 2/3 full).
Combine 1 tbls. sugar & cinnamon.
Sprinkle mixture over muffins.
Bake 20 - 25 minutes.
(Approximately 188 calories)
1 1/2 cups sifted all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 egg (well beaten)
1 cup mashed ripe bananas (2-3 bananas)
1 3/4 cups quick-cooking rolled oats
1/2 cup chopped nuts (optional)
(use fully ripe bananas....yellow peel flecked with brown)
Sift together flour, sugar, soda, salt, nutmeg and cinnamon
into mixing bowl.
Cut in shortening.
Add egg, bananas, rolled oats, and nuts.
Beat until thoroughly blended.
Drop by teaspoonfuls, about 1 1/2 inches apart, onto ungreased
cookie sheets.
Bake at 400 degrees for about 15 minutes or until done.
Remove from pan immediately and allow to cool.
Makes about 3 1/2 dozen cookies.
Please send
questions, comments, ideas, or recipes by e-mail.
ROJORDAN@charleston.net
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