Oatmeal Munchies

Ingredients
1 c. oat bran, pulverized into flour
1/2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
2 tsp. baking powder
1/2 c. chopped dates
4 egg whites, or 1/2 c. egg substitute
2 tbsp. canola oil
2 egg whites
1/2 c. brown sugar
Preparation:
Preheat oven to 350 degrees. Spray an 8 inch square baking pan with cooking spray. Combine pulverized oat bran, flour, oatmeal, brown sugar and baking powder; stir in dates. In a small bowl combine the 4 egg whites or egg substitute, oil and vanilla. Add to the dry ingredients, with your hands mix and squeeze the ingredients together until you have formed a dough that just holds together. Pat the dough into the prepared baking pan. Beat the 2 egg whites until stiff, then gradually add the brown sugar, a tablespoon at a time until all of it has been mixed. Spread over the dough and bake for 45 minutes. Cool to room temperature and cut into squares. Calories: 128. Fat: 2.4 grams. Cholesterol: 0. Sodium: 84 milligrams.

Ginger Snaps

Ingredients
1 c. oat bran
3/4 c. flour
1 tsp. baking powder
3/4 tsp. each cinnamon & ginger
1/2 tsp. cloves
1/4 c. canola oil
1/4 c. light corn syrup
2 egg whites
1/2 c. sugar
Preparation:
Preheat oven to 375 degrees. Spray 2 cookie sheets with cooking spray. In a mixing bowl blend oat bran, flour, baking powder, cinnamon, ginger and cloves. In a small bowl combine oil and corn syrup. Beat egg whites until almost stiff. Slowly, about 1/4 cup at a time, add sugar to the whites and continue to beat until stiff and glossy. Stir the liquid ingredients into the dry ones. They will remain crumbly. Stir in half of the egg whites to the oat bran batter to lighten and moisten it, then stir in the other half of egg mixture. Stir until the oat bran and spice mixture and egg whites are well mixed. Drop by teaspoonsful onto the prepared cookie sheets and bake for 10 to 12 minutes. Watch closely as they will burn quickly. Calories: 64. Fat: 3.59 grams. Cholesterol: 0. Sodium: 6.07 milligrams.

Diet Slaw

Ingredients
10 c. cabbage
1 sm. jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. onion flakes
1 pt. white vinegar
Artificial sweetener to equal 2 1/2
c. sugar
1/2 tsp. turmeric
1 tsp. Salt
Preparation:
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.

Foiled Chicken

Ingredients
2 (6 oz.) skinned chicken breast halves
1/4 c. sliced onion
1/2 tomato, sliced
1 med. baking potato, sliced
1 sm. carrot, sliced
1/4 tsp. pepper
1/8 tsp. dried whole tarragon
1 tsp. lemon juice
Preparation:
Cut two pieces of heavy-duty aluminum foil; place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well. Place on baking sheet. Bake at 350 degrees for 1 hour. Yield: 2 servings. (220 calories, 30 grams protein, 2 grams fat, 22 grams carbohydrates, 66 milligrams cholesterol, 111 milligrams sodium and 72 milligrams calcium.)

Split Pea Soup

Ingredients
2 parsnips
3 carrots
1 onion
1 lb. green split peas
3 qts. water
Salt& pepper
1 tsp. vinegar
1/4 c. parsley
Preparation:
Chop parsnips, carrots and onion. Rinse peas. Combine vegetables, peas and water in a soup pot. Bring to a boil, reduce heat to low, cover and simmer 1 hour. Add 2 teaspoons salt and 1/2 teaspoon pepper and simmer, uncovered until thickened, about 30 minutes. Stir in vinegar just before serving. Taste for seasoning. Scatter parsley over top. Fat – 2 grams, cholesterol – 6 grams, Calories – 247, sodium – 161 milligrams.

Sugar Free Freezer jam

Ingredients
2 tbsp. lemon juice
2 tbsp. water
2 c. fresh strawberries, or fruit of
your choice, washed & diced
Sugar substitute to equal 1 c. sugar
1 env. unflavored gelatin
1 1/2 tsp. Cornstarch
Preparation:
Combine lemon juice, water, gelatin and cornstarch in a saucepan. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture. Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes. (Other fruit may take longer.) Remove from heat and add sugar substitute. Pour into heat proof jars and cover. Let set at room temperature until cooled. Store in refrigerator or freeze.

Porcupine Meatballs

Ingredients
8 oz. lean ground beef
1/3 c. uncooked white rice
1 1/2 tbsp. onion, minced
1/4 tsp. pepper
1/8 tsp. paprika
1/8 tsp. oregano
1 c. tomato sauce (low sodium)
1 1/2 c. water
Preparation:
Mix meat, rice, onion and seasonings until well blended. Form into 6 equal meatballs. Place rack in pressure cooker. Pour tomato sauce and water into cooker. Add meatballs on top of rack. Secure cover and make sure gauge is in place; bring cooker to pressure according to instructions then time cooker for 123 minutes. Remove cooker from heat and let pressure drop of its own accord. Serving size: 2 meatballs. Calories: 244. Protein: 17 grams. Fat: 10 grams. Cholesterol: 47 mg. Sodium: 493 mg.

Blackberry Cobbler

Ingredients
1 c. oats, quick cooking
1/2 c. + 1 tbsp. all-purpose flour
2 tsp. cinnamon
1/2 c. diet margarine, melted
Nonfat spray
3 c. frozen blackberries, thawed
1 tbsp. orange juice
5 to 6 packets sweetener
Preparation:
Mix the oats, 1/2 cup of the flour, 1 teaspoon cinnamon and melted margarine until crumbly in texture. Spray an 8 x 8 inch baking pan and place half of the mixture in the bottom. Retain second half for topping. Combine the blackberries, orange juice, sweetener and remaining tablespoon of flour and remaining teaspoon of cinnamon. Spread over the oat mixture. Cover with remaining half of the oat mixture. Bake at 350 degrees for 45 minutes. Fat: 1 gram. Calories: 204. Protein: 5 grams. Sodium: 137 mg. Cholesterol: 0 mg.