Any, Recipes, Seafood
Ingredients2 c. Zucchini, shredded
2 eggs
1/4 c. onion, finely chopped
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. Parmesan cheese
1 1/2 c. flour
Shortening
Preparation:
In large mixing bowl, combine zucchini, eggs, onions, salt and cheese. Gradually stir in flour and baking powder until combined. Drop by heaping tablespoons into deep hot fat (365 degrees) and fry for 1/2 to 2 minutes. Drain on paper towels. Serve warm. Sprinkle with cheese, if desired. Makes 12 fritters.
Any, Recipes, Salad
Ingredients1 1/2 c. (uncooked) corkscrew macaroni
1/2 c. plain low fat yogurt
1/3 c. reduced calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced (optional)
2 c. mixed shredded cabbage and carrots
1 med. cucumber, chopped
1 med. tomato, seeded and chopped
Lettuce leaves (optional)
Preparation:
Cook macaroni according to package directions. Drain, rinse under cold running water. Drain well. In a small bowl stir together yogurt, salad dressing, parmesan cheese and garlic. In a large bowl toss together macaroni, salad dressing mixture, cabbage and carrots, cucumber,r and tomato. Cover; quick chill in the freezer for 10 minutes. Serve atop lettuce if desired. makes 6 servings. Nutrition information per serving: (131 cal., 3 g. fat, 2 mg. chol., 155 mg. sodium.)
Any, Recipes, Salad
Ingredients1 med. head cauliflower
1/4 c. salad oil
1/4 c. soy sauce
1/4 tsp. sugar
2 tsp. Cornstarch
Preparation:
ABOUT 15 MINUTES BEFORE SERVING: Break cauliflower into small flowerets. In 5-quart Dutch oven or 12-inch skillet, over high heat, in very hot salad oil, cook cauliflower, stirring quickly and constantly until coated with oil. Add soy sauce, sugar and 1/2 cup water. Reduce heat to medium-high; cover and cook 6 minutes or until tender-crisp, stirring occasionally. Meanwhile, in a small bowl, stir cornstarch with 2 tablespoons cold water until smooth. Stir into cauliflower, cook, stirring until mixture thickens. Makes 6 servings.
Any, Recipes, Vegetables
Ingredients1/3 c. packaged biscuit mix
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
2 slightly beaten eggs
2 c. shredded unpared zucchini (2 med. zucchini)
2 tbsp. butter or margarine
Preparation:
In mixing bowl, stir together biscuit mix, cheese, and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In skillet, melt butter or margarine over medium heat, using 2 tablespoons mixture for each round, cook 4 rounds at a time about 2-3 minutes on each side, or until brown. Keep warm while cooking remaining rounds. Makes 12 rounds.
Any, Recipes, Salad
Ingredients1 lb. can black beans (Goya or other)
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm. can chilies (optional)
10-12 oz. box frozen corn, thawed
1-2 scallions, chopped–DRESSING:–1 clove garlic, mashed or chopped
1/2 c. olive oil
1/4-1/3 lime juice or balsamic vinegar (or mixture of the two)
1/2-1 tsp. Tabasco sauce
Black pepper to taste
Preparation:
Amounts of ingredients may be varied to taste. Here’s a suggestion to get you started. Mix dressing ingredients and pour over vegetables. Stir. Garnish with shredded lettuce, if desired – serve at room temperature or chilled. Keeps well up to 4 or 5 days in refrigerator.
Any, Poultry, Recipes
Ingredients2 boneless, skinless chicken breasts, cut into nugget-size pieces2 tbsp. each olive oil, soy sauce
4 tbsp. white wine
2 egg whites
1 tsp. ground gingerBread crumbs
Sesame seeds
Preparation:
Marinate chicken in bag for 1 hour, in refrigerator – turning several times. Roll cubes in this mixture to coat. Arrange in single layer on baking sheet which has been sprayed with cooking spray. Bake at 450 degrees until golden brown (about 20 minutes). Serves 5 or 6.
