an over medium heat with 1 TBS of butter or spread
EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
Pour egg mixture to the eggplants and cook covered until done.
Chop the chicken breasts into 1/2 in cubes and sprinkle
Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.
Combine horse radish and mayonnaise.
Spread mixture on lettuce leaves.
Top with roast beef and watercress.
Roll up leaves, securing with toothpicks, and serve.
1. In a large serving bowl: whisk the lemon juice, mustard and garlic. While continuing to whisk, pour the oil in a steady stream to emulsify.
2. Add the hearts of palm, toss, taste (adding pepper or lemon juice as needed) and serve.
whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon
aute the chicken pieces for 1 minute on each side, or
In a medium bowl, thoroughly combine the buckwheat flour, whole-wheat flour, egg, and baking powder, mixing until evenly blended.
Add the water, applesauce, and vanilla extract, and stir until only small lumps remain.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Working in batches, pour the batter into the pan and cook for 2 to 3 minutes, or until the bottom is browned.
Turn and cook for 1 to 2 minutes longer, or until golden brown.
Remove to a plate and keep warm.
Top each lettuce leaf with turkey and ham, 1 slice tomato, 1 slice avocado, 1 t lime juice, a few leavevs of arugula or watercress and 1 Ranch dressing.
Roll up leaves, secure with toothpicks.
Saute steaks on medium high with the olive oil in an oven proof skillet until browned on both sides, remove from heat.
Add diced celery and diced tomatoes.
Cover and bake at 350 degrees F for 30-45 minutes. (Depending on the size of your meat.) Check after 20 minutes, you might want to leave the lid off at this point if you like a thicker sauce.
If you're on phase two of the south beach diet serve with whole wheat egg noodles.
Bring a large pot of water to a boil over medium-high heat.
Add the greens and cook for 7 minutes, or until barely tender. Coarsely chop greens prior to cooking if desired.
Drain the greens, squeezing out as much water as possible. Can be done several hours ahead of making the soup.
Bring the broth to a simmer in a large pot over medium-high heat.
Add garlic and greens.
Add beans. (If using canned beans, drain and rinse first).
Simmer gently, partially covered for 10 minutes.
Sprinkle with salt and pepper to taste.
...
Warm sauce in a small saucepan.
Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.
Turn oven to a low broil.
Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.
Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.
In a medium saucepan, heat oil over medium heat,.
Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Add cauliflower. Cover and cook for 5 minutes.
Add chicken broth and bring to a simmer. Cook until the cauliflower is tender, about 15 minutes.
Transfer soup in batches to a blender and puree until smooth.
Return to saucepan and whisk in sour cream, nutmeg, salt, and pepper and serve hot. Or chill in the refrigerator and serve cold.
Beat eggs, chives, salt and pepper until well combined.
In a medium nonstick skillet, heat oil over medium heat. Add squash and onion; cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
Add egg mixture to skillet and cook, stirring frequently, until eggs are set, about 2 minutes.
Spoon eggs onto plates and sprinkle with tomato.
Combine mayonnaise, lemon juice and mustard. Fold in crabmeat, peppers, chives, parsley, salt and pepper.
Divide salad greens among 4 bowls and top with crab mixture.
Whisk together lemon juice, anchovies, garlic, and dijon. Slowly whisk in olive oil. Stir in Parmesan cheese. Season with salt and pepper to taste.
Stir the jello into the cottage cheese thoroughly.
Fold in the Cool Whip.
Stir in the nuts.
Chill.
nd the mixture measures about 1/2 cup.
Evenly divide
Use a 3 1/2 quart slow cooker for