December 28th, 2006 by alice
Tags: Dates, Holiday
INGREDIENTS
- 16 Wholedates
- 8ouncescream cheese
- 16bigwalnut halves
- siftedpowdered sugar
DIRECTIONS
- Pit dates (pitted dates tend to dry out)
- Stuff with cream cheese
- Press walnut half into cream cheese
- Roll in powdered sugar (re-roll leftovers).
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December 28th, 2006 by alice
Tags: Carb, Chicken, Deviled, Low, Salad
INGREDIENTS
- 1wholechicken breast, cooked and cubed
- 1hardboiled egg, chopped
- 1/2cupcelery, finely chopped
- 2tablespoonsmayonnaise
- 1teaspoonDijon mustard
- fresh chives or1 green onion, snipped fine
- salt & fresh ground pepper
DIRECTIONS
- Prepare whole chicken breast;grilled is tastier.
- Cube and put in mixing bowl.
- Mix in chopped hardboiled egg,celery, and green onions or chives.
- Mix in mayonnaise and mustard.
- Add salt and fresh ground pepper to taste.
- Chill and enjoy.
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December 28th, 2006 by alice
Tags: Brussels, Cashews, Sprouts
INGREDIENTS
- 4cupsBrussels sprouts, cleaned and a cross cut into the bottom of the stem
- 1tablespoonmargarineor butter
- 1/2teaspoonfresh lemon juice
- 1/4cup coarsely choppedsalted cashews(use unsalted for low sodium diets)
- pepper
DIRECTIONS
- Depending on the size of the sprouts steam them for 5-8 minutes– They should still be slightly crisp.
- Drain and pour into a fry pan where you have already melted the margerine Add lemon juice& pepper Cook until sprouts are heated through and glazed with the margerine Sprinkle with the nuts& serve.
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December 28th, 2006 by alice
Tags: Fat, Low, Marks, Pancakes, Super
INGREDIENTS
- 4egg whites
- 1cupall-purpose flour
- 1cupwhole wheat flour
- 1 1/2cupsskim milk
- 2tablespoonsbrown sugar
- 3tablespoonsapplesauce
- 1tablespoonsafflower oil(or canola oil)
- 6teaspoonsbaking powder
- 1/2teaspoonsalt
DIRECTIONS
- Beat the eggs until fluffy.
- Beat in remaining ingredients.
- Heat griddle or skillet to 375 degrees (medium heat).
- Pour 1/4 cup batter onto hot griddle.
- Cook both sides until golden brown.
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December 28th, 2006 by alice
Tags: Meatball, Soup
INGREDIENTS
- 1 1/2lbsground chuck
- 1cupItalian style breadcrumbs
- 1egg
- parmesan cheese
- 1 (28 ounce)cancrushed tomatoes
- 1canbeef broth
- 2canschicken broth
- 3quartswater
- 1soup bone (optional)
- 1bunchescarole(washed well and chopped)
- 1/2bunchcelery(washed and chopped in large pieces)
- 1onion(chopped)
- 1lbcarrots(peeled and cut in thirds)
DIRECTIONS
- Bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours.
- Add escarole and carrots; cook for an additional hour.
- Make small meatballs with ground chuck, egg and breadcrumbs.
- Roll meatballs in parmesan cheese.
- Add to simmering soup and cook for one additional hour.
- Serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread.
- It is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes.
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