Title: Weight Watchers Apple Cheddar Salad
Categories: Salads
Yield: 1 servings

2 sm Red apples quartered thinly
Sliced
2 ts Lemon juice
2 c Thin sliced celery
6 oz Natural mild cheddar flavor
Cheese cut into small cubes
1/4 c Reduce calorie mayonnaise
Dash salt and pepper
Lettuce

Place apples in small bowl; toss with lemon juice. Add celery and
next 4 ingredients; toss to coat. Serve on lettuce lined plate.

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Popularity: 3% [?]

Cut the potato in slices, about 1/2 cm each. With skin and all.
Put the slices on a plate, and then let microware for about 5 mins, then
turn the potatoes over, and microwave again for 5 mins, then check for
doneness, and if more time is needed put them more in the microwave oven.

This can also be done in the normal oven, but then put on a Teflon covered
cookie sheet, one squirt of Pam and make it cover all the cookie sheet.
They take at least 15 mins per side.

Both ways they are delicious.
A good snack, and no fat or salt. Some people add salt or other things
later on. They are super crispy.
I have been making than nearly daily, and they are a good snack.

You can also do this with yams. And they come out delicious.

Popularity: 6% [?]

Title: Diet Blueberry Bread Pudding
Categories: Diabetic, Desserts, Breads/bm
Yield: 1 servings

2 tb Sugar 4 Slices Stale diet bread,
1 tb Cornstarch -(w)
10 pk Diet sweetener (1gr each) 1 tb Diet margarine, softened
1/2 ts Grated orange peel 1/2 c Evaporated skim milk
1 Pint -Blueberries, washed, stem,
– -sort
1 Juice of 1/2 lemon

Combine the sugar, cornstarch, sweetener and orange rind, pressing
out all the lumps. Dump the blueberries into a 6-cup shallow
casserole that has been lightly sprayed with non-stick vegetable
cooking spray. Dump the sugar mixture, add the lemon juice and toss
well to mix. With a potato masher, lightly mash the blueberries, set
aside. Butter the bread slices lightly on one side, stack the slices
and cut into 1/2″ cubes. Dump into the casserole and toss well to
mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add
the evaporated milk and stir well to mix. Return to the 350 F oven,
and bake for 15 minutes more, uncovered. Served warm, topped, if you
desire, with a little whole milk.

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Popularity: 3% [?]

POLENTA AL RADICCHIO AI FERRI (POLENTA GRILLED RADICCHI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 c Olive oil
Salt pepper
Vinegar, optional

Preheat a broiler or fire up a grill. Cut the cooled polenta into 1
1/2″ X 3″ rectangles brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy marked with the
characteristic brown stripes on both sides. To broil, set thepolenta
on a broiler pan about 4″ from the heat broil, turning once, until
the slices are golden slightly crisp at the edges. Remove set on
a platter.
While the polenta is broiling, discard any bruised outside leaves of
the radicchio, cut it in half lengthwise then cut into quarters.
Wash dry each piece carefully. Drizzle half the olive oil over the
radicchio season with salt pepper. Set on an oiled broiler or on
the barbecue. As the radicchio begins to soften darken in colour,
turn it to broil evenly.
Using your fingers or a knife, tear or cut the grilled radicchio into
small pieces. Arrange over the polenta drizzle with the rest of the
olive oil vinegar if you desire. Taste for salt. Add freshly
ground pepper serve hot or at rom temperature.

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Popularity: 5% [?]

Title: Rice Salad Ole’
Categories: Salads, Vegetarian
Yield: 2 servings

1 c Cooked rice; cooled
– (cooked in chicken broth)
1/2 c Chopped fresh tomatoes
2 Jalapeno peppers; minced
2 tb Red wine vinegar
1 tb Vegetable oil
1 ts Snipped fresh cilantro
-OR- parsley
1 Garlic clove; minced
1/2 ts Basil
1/4 ts Crushed thyme

Combine rice, tomatoes and peppers in medium bowl. Whisk remaining
ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so
flavors will blend. Stir before serving.

Each serving provides:
* 164 calories
* 2.6 g. protein
* 6.8 g. fat
* 23.5 g. carbohydrate
* 392 mg. sodium
* 1 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Chili Ala Capt. James Mcdonnell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tex Mex
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mild Italian sausage*
1 pound Ground chuck
1 each Large yellow onion — diced
2 each Large garlic cloves — minced
1 1/2 tablespoons Chili powder
6 ounces Can tomato paste
1 1/2 cups Water
1 tablespoon Instant coffee
1 tablespoon Sugar
1 tablespoon Paprika
1 tablespoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 cup Dark red kidney beans — drain
1 cup Refried beans

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After
cooking time is up, add the beans and stir. Top with grated Monterey Jack
cheese and finely chopped scallions.

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Popularity: 9% [?]

Title: Eating Well’s Granola
Categories: Desserts, Snacks, Grains
Yield: 16 servings

1/3 c -Boiling water 1/4 c Almonds; chopped
2/3 c Sugar 1/4 c Coconut,unsweetened
shredded
1 c Milk, nonfat dry 1 ts Salt
2 tb Corn syrup 2 tb Oil, vegetable
2 1/2 c Rolled oats 1 c Raisins
1 c Wheat flakes 1/2 c Prunes, pitted; chopped
1/2 c Wheat germ, toasted 1/2 c Apricots, dried; chopped

In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn
syrup and beat with electric mixer for about 2 minutes or until smooth and
creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to
300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,
coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread
on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or
until golden brown. Stir in raisins, prunes and apricots. Bake for 5
minutes longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.

Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.

[Eating Well 6-92]

Posted by: Karen Wienold

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Popularity: 3% [?]

Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

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Popularity: 24% [?]

Title: Snack: Perky Party Mix
Categories: Snacks
Servings: 1

1 1/2 c M M’s Plain or Peanut
Chocolate Candies
3 c Thin pretzel sticks, broken
In half
3 c Bite-size Cheddar cheese
Crackers
1 1/2 c Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

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Popularity: 3% [?]

EGGPLANT-STUFFED CREPES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Crepes
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Onion — chopped
4 c Eggplant — diced, cooked
4 c Tomatoes, fresh — chopped
1 c Vegetable broth
4 tb Curry powder
1 t Cinnamon
2 ts Salt
8 Garlic cloves — chopped
24 Crepes

Saute all the ingredients, except the crepes, in a
large skillet over medium heat for 10 minutes. Divide
the mixture evenly between the crepes. Roll up and
serve hot. Top with Greek Tomato Sauce.

Makes 24 crepes

From the files of DEEANNE

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Popularity: 6% [?]