Island Shrimp Cocktail

Ingredients
1 lb. cooked, shelled lg. shrimp
2 c. juice-packed pineapple tidbits, drained (reserve the juice)
Lettuce
1/4 c. pineapple juice (from can)
1 c. low-calorie creamy French salad dressing
1/4 c. soy sauce
2 tbsp. grated fresh ginger root (or 2 tbsp. ground ginger)
Parsley
Lime wedges
Preparation:
Arrange shrimp and drained pineapple on lettuce in 8 stemmed cocktail cups. Combine remaining ingredients, except parsley and limes; mix well. Pour over shrimp. Garnish with the parsley and lime. Makes eight servings, 170 calories each.

Low Cal Shrimp Salad

Ingredients
1 (8 oz.) cottage cheese, small curd
1 lb. shrimp, boiled, deveined & chopped
2 eggs, boiled
2 lg. tomatoes, sliced
Salt & pepper to taste
Paprika
Preparation:
Mix together cottage cheese and chopped shrimp. Peel eggs and mash until fine. Mix with cottage cheese and shrimp. Add salt and pepper to taste and sprinkle with paprika for color. Arrange sliced tomato over top of shrimp mixture. Serve with crackers and beverages. Serves 6.

Sugar Free Almond Cookies

Ingredients
1/2 c. margarine, softened
6 tsp. artificial sugar, Sweet and
Low either brown or white
1 egg
1 tbsp. water
1 tsp. almond extract
1 1/4 c. flour
1/2 c. finely chopped almonds (optional)
Preparation:
Beat margarine and sugar. Add egg, water, almond, stir in flour and nuts. Drop by teaspoonfuls on ungreased cookie sheets, flatten with fork and bake at 400 degrees for 6 minutes.

Lemon Strawberry Cake Roll

Ingredients
5 eggs, separated
2 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tbsp. water
1/2 tsp. dried lemon peel
24 pkts. Equal–FILLING:–1 pkt. low calorie whipped topping mix
1/2 c. skim milk
4 oz. low calorie cream cheese (soften)
4 pkts. Equal
1 c. chopped strawberries
Preparation:
Beat egg yolks, water and lemon juice until thick and lemon colored. Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes. Remove from pan immediately and place on clean kitchen towel that has been dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg. of Equal over cake. Roll up jelly roll fashion, starting with shorter side. Cool cake then unroll, prepare filling and use as directed Prepare whipped topping mix according to package directions, using skim milk instead of water. Beat topping with cream cheese and equal until smooth. Fold in strawberries. Spread mixture over unrolled cake leaving about 1/2 to 1 inch margin around edges. Roll up cake with filling and refrigerate until ready to serve. Slice with serrated knife.

Sugarless Pineapple Cake

Ingredients
1/2 c. oleo
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
About 5 pkg. Sweet and Low/Equal
2 eggs
1 lg. can crushed unsweetened pineapple
1/2 c. buttermilk
1 tsp. pineapple flavor–TOPPING:–1 c. unsweetened pineapple juice
3 tbsp. Cornstarch
Preparation:
Melt oleo, add flour, baking powder, baking soda and Sweet and Low/Equal. Add eggs, mix well, then add pineapple, buttermilk and flavoring. Bake at 350 degrees for 20 to 25 minutes. Mix together: Cook until thick. Spread on cake.

Elegant Chicken Cassarole

Ingredients
1/4 c. chopped onion
1/4 c. water
1 c. skim milk
2 tbsp. cornstarch
Dash pepper
1 c. (firmly packed) shredded low fat
Swiss cheese
1 (4 oz.) can sliced mushrooms,
drained (or 1/2 cup fresh)
6 (4 oz.) cooked chicken breast,
chopped into bite size pieces
1 (10 oz.) pkg. frozen chopped
broccoli cooked and drained
Preparation:
In a small saucepan, combine onion and water. Cook covered over medium heat 5 minutes. Do not drain. In a small saucepan, combine milk, cornstarch, and pepper; add to onion. Cook and stir constantly until thick and bubbly. Cook, stirring constantly 1 minute more. Add cheese, stir to melt. Add mushrooms. Cover and set aside. In a large bowl, combine chicken, broccoli, pasta, and half of the mushroom cheese sauce. Mix well. Spoon into a medium casserole dish coated with non stick vegetable spray. Top with remaining mushroom cheese sauce. Bake at 350 degrees for 20 minutes. Makes 6 servings, 1 cup each. (1 serving = 1/2 vegetable, 1 grain and 4 1/2 meat exchanges).

Eggplant Parmigian

Ingredients
2 lg. eggplants, sliced 1/4 inch thick
Mozzarella cheese, sliced thin
Homemade or purchased spaghetti sauce
Black pepper
Salt (small amount optional)
Grated Romano cheese
Pam cooking spray
1 med. tomato sliced thin
1 med. bell pepper, sliced thick lengthwise
1/4 c. olive oil with garlic (marinate 2 to 3 garlic cloves in oil several days before using)
Preparation:
Brush eggplant slices with garlic oil on both sides. Sprinkle lightly with salt (optional) and pepper. Place on baking sheet (sprayed with Pam) and bake for 20 minutes (or until fork tender) in 350 degree preheated oven. Remove from oven and place the following layers in a large Pyrex (12 x 16 inch) baking dish: Layer of eggplant slices, layer of Mozzarella cheese; layer of tomato sauce (prepared); layer of eggplant slices; layer of Mozzarella cheese; layer of prepared tomato sauce. Sprinkle generously with grated Romano cheese. Top with slices of tomato and bell pepper. Bake in preheated oven at 350 degrees approximately 40 minutes.

Chicken Noodle Soup

Ingredients
2 skinless chicken breasts
1 c. noodles (use those made without egg yolks, if possible)
1/4 c. rice
Small onion, chopped fine
Mrs. Dash, black pepper and garlic to taste
Preparation:
Cut chicken in bite size pieces. Put in soup pot with quart of water. Add the finely chopped onion and simmer for 20 minutes. Add noodles, rice and seasonings. Cover and simmer for 20 more minutes. May need to add more water depending on consistency desired. I like to add the rice to give the soup a little more body.