Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1 envelope orange gelatin, diet or low-cal
2 cup boiling water
1/2 cup white cabbage, chopped
1/2 cup carrots, shredded
1/2 cup celery, finely chopped
1/4 tsp celery seeds

Instructions:
Dissolve gelatin in boiling water. Chill until consistency of egg
white. Fold in vegetables and celery seeds. Pour in 1 quart mold and
rerfrigerate until firm.

Food Exchange per serving: 1/2 VEGETABLE EXCHANGE CAL: 17

Source: Recipes for Diabetices by Billy Little(version 1985)

B ...

1/2 medium iceberg lettuce
1/2 large bostom lettuce
1 large cucumber
1/2 lb green beans
1/2 lb mushrooms
1/4 cup lo-cal french dressing

Instructions:
Rinse lettuce. Break into large pieces. Peel and slice cucumber into
1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans;
cut bean into 1-in pieces. Place into greens, cucumber, and beans
into plastic bag or tightly covered container. Store in
referigerator 4 to 6 hours or overnight to crisp. Trim ...

12 oz nonfat plain yogurt
1 cup polenta
3 cup water
1 tsp sea salt
1 1/2 cup pizza sauce
1 cup red onion, sliced
1/4 lb field mushrooms, sliced
2 oz dried porcini mushrooms - soaked
3 tbsp capers
1 tomato, sliced
1 cup green bell pepper, sliced
3 tbsp parmesan cheese, grated
1/3 cup fresh basil, chopped

Instructions:
The day before serving, prepare "cheese" from yogurt by mixing yogurt
with 1/2 teaspoon salt and placing it in a strainer lined with
several layers of ...

CRUST

2 cup wheat-nugget cereal*
1/3 cup apple juice conct., thawed

FILLING

2 lb firm tofu
3/4 cup honey
1 tsp vanilla, 1/2 if watkins
1/4 tsp cinnamon (optional)

TOPPING

1 1/2 cup sliced fruit of you choice

Instructions:
* Grape nuts cereal works well in the crust. Or use a granola-type
cereal from a natural food store, but be sure to choose a variety
that is low in fat.

Crust: Place cereal or granola in a food processor with a ...

2 cup cooked brown rice
1/2 cup mung bean sprouts
1/2 cup grated carrot
1/2 cup cucumber, finely diced
1/4 cup daikon radish
2 tbsp fresh parsley
1 tbsp tamari
1/2 tbsp soy mayonnaise
2 tsp lemon juice
3 freshly chopped umeboshi plums
1 tsp dill weed
4 sheets toasted nori

Instructions:
Mix all but the nori sheets together.

Let the mixture sit one or more hours to absorb the flavors.

Set out the toasted nori sheets. Place 3/4 cup filling on each sheet
of toasted ...

2 cup cooked brown rice
1/2 cup mung bean sprouts
1/2 cup grated carrot
1/2 cup cucumber, finely diced
1/4 cup daikon radish
2 tbsp fresh parsley
1 tbsp tamari
1/2 tbsp soy mayonnaise
2 tsp lemon juice
3 freshly chopped umeboshi plums
1 tsp dill weed
4 sheets toasted nori

Instructions:
Mix all but the nori sheets together.

Let the mixture sit one or more hours to absorb the flavors.

Set out the toasted nori sheets. Place 3/4 cup filling on each sheet
of toasted ...

1 cup rolled oats
4 cup apple juice
1/4 cup tahini, optional
2 tsp vanilla
2 tbsp brandy or dark rum
1 tbsp maple syrup, optional

Instructions:
Combine oats, apple juice & tahini in a large pot. Bring to a boil,
lower heat & simmer 20 minutes. Remove from heat. Add remaining
ingredients & puree till smooth & creamy. Thin with more apple juice
if necessary. Pour around baked apples stuffed with chestnuts, see
recipe.
Servings: 6

MIX TOGETHER IN A MD BOWL

1 1/2 cup oatmeal
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon

BEAT IN

1 cup low-fat milk
1 egg
1 tbsp oil
1/4 cup raisins

Instructions:
Lightly oil a frying pan and spoon batter on by tablespoon turning
when the top bubbles.
The pancakes are great for lunch sandwishes too. The oatmeal ones are
especially good with peanut butter.
Food Exchanges per serving: 3 PANCAKES= 3 STARCH/BREADS EXCHANGE + 1
FRUIT

3 cup whole wheat flour
3/4 cup rolled oats
1 tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp sugar
1 egg
2 tbsp vegetable oil
1 1/2 cup lowfat milk
1 small banana, cubed
1/4 cup sunflower seeds, toasted

Instructions:
Combine the flour, oats, baking powder, cinnamon, nutmeg and sugar
in a bowl. Add the remaining ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes ...

2 lb onions, sliced thin (about 7 medium, )
1 equivalent of 6 large eggs (i would, n't recomend egg
1 cup fine fresh bread crumbs (nothing hi, ghly seasoned)
1/2 cup low-fat parmesan cheese, grated
1/2 cup chopped fresh parsley leaves

Instructions:
Preheat the oven to 350 F. In a large heavy skillet, spray cooking
spray (or you can just use water if you prefer), and place over
moderately high heat until hot, but not smoking. Saute onions,
stirring occasionally, ...