ix olive oil and garlic salt.
Then, dip eggplant slices
egisters 165 degrees F. Drain fat and let rest at least
dd milk mixture.
Add salt.
Dissolve yeast in 1
hickens, stirring constantly.
Add salt, pepper, marjoram and thyme, set
Heat oil in large pot over medium heat.
Add onion, green pepper and garlic; saute 4 minutes or until onion is softened. Add carrot; cover and cook 2 minutes.
Add zucchini, summer squash, chili powder, oregano and cumin.
Saute 1 minute.
Add tomatoes breaking up with wooden spoon the beer and salt.
Bring to boiling. Lower heat; simmer, partially covered 15 minutes. Stir in all the beans.
Simmer, stirring, until heated through.
rice and salt to boil.
Reduce heat to low, cover and
Place cottage cheese in an electric blender container; whirl until smooth.
Spoon into a bowl.
Add green pepper, onion powder, chili powder, garlic powder, cumin, water and vinegar; mix well. Spoon into a serving bowl.
Cover and refrigerate until ready to use.
Serve as a dip with raw vegetables.
Ten calories per tablespoon.
Contains less than 1 gm fat per tablespoon, 1 mg cholesterol and 1 mg sodium per tablespoon.
Combine all ingredients in a glass bowl.
Make sure chicken is coated with marinade.
Refrigerate for 1/2 hour, not longer. Preheat oven to 450\u00b0.
Arrange chicken on a glass baking dish and pour the marinade on top.
Bake 20 minutes.
Yields 4 servings. Calories:
166.
Fat points: 5.
Cholesterol:
66 mg.
Heat oil in a stockpot over medium heat. Add turkey; cook until browned and juices have cooked off, 5 to 7 minutes. Add onions; cook and stir until transparent, about 5 minutes. Add parsnips, paprika, garlic, and oregano. Cook, stirring frequently, until garlic is fragrant, about 2 minutes. Add chicken stock and a pinch of salt. Let simmer until thickened to desired consistency, 20 to 30 minutes.
lour, baking powder, baking soda, salt and cinnamon.
In a
il, and then sprinkle with salt and pepper to taste. Place
Preheat the oven to 350.
Spray a 9x5 loaf pan with vegetable cooking Spray.
Sift together the flour, salt, sugar, baking soda, and baking powder.
In a separate bowl, mix together the pumpkin, oil, eggs, and spices.
Gently combine the dry and wet ingredients.
If adding nuts, gently add them after the dry and wet are combined.
Pour batter into the loaf pan.
Cook for 50-60 minutes, until straw comes out clean.
Cool for 10 minutes, remove from pan and continue cooling on a rack.
Preheat oven to 350.
Cream sugars,margarine(I use,\"I can't believe not butter Light\"),egg beaters, and vanilla in large mixing bowl.
Add water and beat on low speed until well mixed.
Stir in flour,baking soda, and salt.
Fold in oatmeal ( I use 1 box/8 packets \"Sturm's\" Whole Grain Oatmeal with Plant Sterols & Flaxseed) and raisins.
Stir until blended.
Spray a cookie sheet with non stick spray, drop dough with a small spoon and then flatten slightly.
Bake between 10 and 12 minutes.
Combine Splenda, evaporated milk, butter and salt in a medium size heavy saucepan.
Bring to a full rolling boil over medium heat, stirring frequently.
Boil and stir 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth.
Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch.
Remove foil from pan and fudge. Cut into squares.
Refrigerate any remaining fudge.
Heat oven to 350 degrees.
Peel core and slice each apple.
Place 1 apple into a blender and blend, adding enough water to make a juice consistency.
Pass this apple/water mixture through a strainer and into another container so you get apple juice which is not grainy.
Add the splenda and caramel syrup to the apple/water mixture. Toss apples with liquid and bake for about 25 minutes or until tender.
Each serving can be topped with 2 tablespoons fat free cool whip (15 cals) if desired. Enjoy!
Cook pasta according to package directions, omitting salt. Drain.
Add oil to a large nonstick skillet over med-high heat. Add onion to pan and cook for 3-5 minutes or until onion is translucent.
Add cabbage to pan and stir-fry for 10 minutes or until cabbage is softened and beginning to brown. Add salt and pepper.
Add cooked pasta to pan and toss with cabbage mixture; saute 3 more minutes.
50\u00b0.
Mix flour, salt and baking powder together and
Brown meat in a large nonstick skillet. Pour off fat.
Add tomato puree, chili powder, garlic and onion powders, sugar and black pepper. Mix well.
Cook uncovered over low heat 20 minutes or until thick, stirring occasionally.
Heat tortillas in a nonstick skillet over medium-high heat or in a microwave oven.
Spoon meat mixture onto hot tortillas and top with green pepper, onion, tomatoes and lettuce.
Fold tortilla over filling and serve.
owder (OR XANTHAN POWDER), and salt.
Beat eggs well. Add
Put the 2 tablespoons of Fat Free Mayo and the mustard into a container and blend with a fork. Add 2 tablespoons of water and blend again.
It may seem runny at first, but just stir a little more -- the mayo, since it is fat-free, will emulsify with water instead of oil! Add more or less mustard, water or mayo until you get a consistency and flavor you like. You can certainly also make a bigger batch. I use more like 6T of mayo, 3 tsp of mustard and add water in increments until it is runny enough.