un substitute while on the Atkins diet.
Recipe makes 4-5
Mix everything in a big pot and simmer for 1 to 1 1/2 hours. This fills you up and not out.
Serves 8.
Has 35 calories, 0 fat, food exchanges equals 1/2 vegetable.
w * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon
tir to incorporate in vegetable mixture.
add vegetable broth (1/2
tir the flour into the vegetable mixture.
Add two eggs
br>Combine cake mix and Diet Coke in large mixing bowl
Cook raisins in water until soft.
Drain and add applesauce, eggs, oil and sweetener to raisins and mix well.
Add remaining ingredients and mix well.
Pour into a glass 9 x 13-inch pan greased with diet margarine.
Bake in a 325\u00b0 oven for 45 minutes. Serves 16.
Peel all ingredients in large pot.
Let cook until vegetables are done.
Any time through the day, eat as much as you want when on a diet.
Fry any choice of fresh vegetables in pan with a tablespoon of oil or diet oleo.
Add garlic to frypan.
When the vegetables are browned, about 5 minutes, pour over cooked spaghetti.
Sprinkle Parmesan cheese over and optional Italian dressing; add parsley. Serve hot or cold.
Serves 4.
Sprinkle veal with flour, salt and pepper.
In large skillet over medium-high heat, heat butter and oil.
When butter melts, add veal and cook for 3 minutes on each side.
Remove to serving platter and keep warm.
Add mushrooms, chicken broth and wine to skillet.
Cook until mushrooms are tender and liquid is reduced to a thickened sauce.
Pour over veal.
Sprinkle with parsley. Makes 4 diet servings.
Contains 255 calories per serving.
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
Mix all ingredients until thoroughly blended.
Refrigerate 2 to 3 hours.
Serve as a dip for raw vegetables or a dressing for a vegetable salad.
Makes 2 cups.
Boil apples, raisins, dates and water for 3 minutes. Add vegetable oil and cool. Add the other ingredients. Mix well and refrigerate overnight. Drop on cookie sheet. Bake 10 to 12 minutes at 350\u00b0. Refrigerate in airtight container.
Cut steak into 4 pieces.
Salt and pepper each piece.
Roll in flour.
Heat oil in skillet.
Place steak in oil and brown on both sides.
Add vegetables and water and simmer until meat is tender. Serves 4. Has 181 calories, 8 fat grams; food exchanges equal 3 meat, 1/2 fat, 1 vegetable.
no eggs, no oil just diet soda. Spray a 9x13 baking
onstick skillet or wok, heat vegetable oil over medium-high heat