Diet Slaw
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.
Blackberry Cobbler
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.
Foiled Chicken
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
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
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.