Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
In a large bowl, combine cabbage, carrots, green peppers, and onions.
In small bowl, combine remaining ingredients and mix well.
Pour over cabbage mixture and toss lightly.
Chill.
Combine cabbage, pineapple tidbits, apple, celery and raisins.
Toss with low calorie mayonnaise until well coated. Serve on lettuce lined bowl.
Garnish with apple.
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.
Bring chicken broth to a boil.
Add cabbage, onions, peppers, spinach, garlic, and tomatoes; simmer 20 minutes.
Add kidney beans, crumbles, if using and salt and pepper.
Place beef bones in large pot with water to cover.
Let them boil with some of the same seasoning until tender.
Remove meat from bones.
Put meat in pot with stock from meat, about 2 cups of more.
Add the cabbage and more seasoning, if needed.
Cook 3 or 4 minutes.
Very good with hot water cornbread with jalapeno peppers.
Combine water and lime juice.
Add well chilled low-calorie beverage and sparkling water.
Add a few drops of mint extract, green food color and non-calorie sweetener to taste.
Float ice cubes made with green food coloring.
elatin mixture.
Place over low heat; stir constantly until gelatin
Spray a nonstick skillet with a nonfat cooking spray.
Add the low calorie spread as needed.
Stir-fry all ingredients, except shrimp, over medium heat until done (about 10 minutes).
Add a combination of soy sauce and water to make a sauce.
Add the shrimp and cook over low heat for a few minutes.
Mix all ingredients together.
Put sugar-free pudding (dry) with other ingredients.
Stir over low heat until thickened.
Can add raisins.
Preheat oven to 375\u00b0.
Spray two 8-inch round layer pans with Pam.
Sift together cornstarch, flour and baking powder.
In separate deep bowl, beat eggs with electric mixer until foamy. Beat in sugar and Sweet 'N Low gradually.
Continue beating 5 minutes or until mix is thick and lemon colored.
Gently fold in dry ingredients a few tablespoons at a time, mixing carefully and thoroughly.
Turn into prepared pans.
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
Combine all ingredients in a food processor or blender.
Add any choice of favorite herbs or salt substitute.
Use by the tablespoons as low calorie thickening for soups, sauces, stews and other dishes.
Store in refrigerator.
Dissolve Jell-O in 2/3 cup boiling water; let cool.
Spray glass pie pan with Pam.
Press graham cracker crumbs on bottom of sprayed pie pan.
Blend cottage cheese and cream cheese in blender or mixer.
Add Jell-O and beat or blend at medium speed for 20 minutes.
Fold in Cool Whip; add to pie pan.
Refrigerate at least 4 hours or overnight.
When ready to serve, spoon desired lite pie filling on slice of cheese cake.
Delicious dessert plus being low calorie.
Clean chicken breasts.
Place in large bowl and pour dressing over the top; let it soak for several hours.
The longer, the better.
Place chicken on grill and cook on medium to low heat so chicken will not burn.
Put vegetables in a large saucepan and add 1 1/3 gallons of water. Bring to a boil, cover and simmer for 10 mins. Remove lid and simmer for 20 mins more. Add vegetable bouillon powder and season to taste.
Meanwhile, cook rice in salted boiling water according to directions on packet. Drain and add to the soup.
Place cabbage and carrot in a large bowl.
Sprinkle with sweetener, salt and celery seed on top.
Let stand 5 minutes.
Mix vinegar and mayonnaise together.
Spoon over cabbage.
Toss to blend.
Chill several hours and toss occasionally.
Makes 8 servings.
Equals 1 vegetable and 2 fats.
Place cabbage in a small bowl and toss with lemon juice; set aside.
Combine yogurt, orange juice, sugar, oil, powdered milk and egg.
Blend well.
Stir in cabbage.
In a large bowl, combine flours, sesame seed, baking powder, soda, salt, mace and ginger; mix well.
Gradually add cabbage mixture to flour mixture; mix until they are combined.
Pour batter in a greased 8 x 4-inch loaf pan.
Preheat oven to 350\u00b0.
Bake 35 to 45 minutes.
Serve with soup or salad meal.
Slice cabbage; put into a large bowl.
Add carrots, peppers, cucumbers and radishes.
Mix oil, vinegar, sugar, garlic powder and paprika.
Add to vegetables.
Cover and refrigerate.
This will keep for several weeks in fridge.
It is low-fat and low calorie.
Chop cabbage in large pieces and place in the bottom of a greased baking dish.
Brown meat and onion; pour off fat and stir in rice.
Pour meat over cabbage and cover all with soup and water.
Bake in preheated oven for at least an hour at 350\u00b0. Watch to see that it doesn't get dry and add a little more water if necessary.
This recipe can be varied by using sausage, chops, etc. and whatever seasonings you prefer, but in that case, forget the weight watching.