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.
Drain tuna. Combine tuna, celery, mayonnaise, chopped parsley, green onion and pepper. Cut tops off tomatoes and scoop out seeds. Turn upside down to drain. Fill with tuna salad.
Serve chilled on parsley lined plate.
Makes 36 appetizers.
Contains 21 calories per appetizer.
Cook macaroni.
Rinse thoroughly.
Toss lightly with lite Italian dressing in a mixing bowl.
Add onion.
Refrigerate 3 to 4 hours to marinade.
Cover tightly.
Add celery and cucumber.
Add dill weed.
Add peas (rinse peas to separate).
Toss with macaroni mixture and return to refrigerator, covered for several
hours. Then add tuna, olives, mayo (if desired).
Italian will do nicely alone.
Serve with tomato wedges on lettuce.
Over low heat, cook celery and onion in 2 tablespoons water. Cover skillet to steam cook, keeping heat very low.
When soft and tender, remove from heat and add rice, water and seasonings. Bring to boil; turn heat to low.
Cover and cook slowly until rice is tender and liquid is absorbed (about 20 minutes).
Fold in tuna and remove from heat.
Cover and let stand several minutes before serving.
Makes 4 servings.
Drain tuna well.
Mix all remaining ingredients and chill. Low-fat tuna is good with crackers or on a sandwich.
Put drained tuna into bowl and shred with fork tines.
Add the no-fat Miracle Whip salad dressing.
Pour Equal sweetener onto the Miracle Whip and stir well. Salt and pepper to taste.
Great on toasted bread!
Serves 8.
Preheat oven to 350\u00b0.
Melt margarine in a large saucepan. Stir in flour until smooth.
Add milk.
Cook, stirring until hot and thickened.
Remove from heat.
Cool slightly.
Stir in egg yolks, tuna, broccoli, cheese, onions and seasonings.
Beat egg whites until stiff, but not dry in medium bowl with electric mixer at high speed.
Fold tuna mixture into egg whites.
Spoon into 6-cup casserole or souffle dish.
Bake for 45 minutes or until golden brown and firm to touch.
Yields 4 servings, 250 calories per serving.
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.
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.
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.
Mix tuna, mayonnaise and onions.
For each sandwich, top English muffin half with lettuce, tomato slice and tuna mixture. Place on a cookie sheet or pizza pan.
Broil 1 minute.
Top with cheese slice.
Broil for 1 minute or until cheese begins to melt. Makes 4 sandwiches.
Each sandwich contains:
1.5 grams fat and 200 calories.
In a 2-quart casserole, combine beans and the water.
Cook, covered, on 100% power (High) for 5 minutes.
Add potatoes.
Cook, covered, on High for 8 to 10 minutes (10 to 12 minutes in low-wattage ovens) or until beans and potatoes are tender, stirring once.
Drain in a colander; set aside.
In the same casserole, stir together mayonnaise or salad dressing, yogurt, milk, onion salt and dill weed.
Stir in beans and potatoes. Cover and chill for 4 hours or until thoroughly chilled.
Stir in chopped tomato.
Makes 6 servings.
Put the tomato juice,
onion and seasoning in a pot and bring to a boil; simmer
on
low\twhile
you open the tuna and drain well.
Add tuna
to
the
liquid
and mix real well; let simmer 2 or 3 minutes.
Put into refrigerator. Wait at least 4 hours before reheating and serving.
Makes 3 or 4 servings.