Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

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ZUCCHINI SOUP 3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
1 Clove garlic
8 md Zucchini, cut into 1 1/2
-inch slices
1 Can veggie broth
2 1/2 c Water
1 t Salt
1/4 c Parsley
1 t Basil
1/8 ts Black pepper
1/8 ts Cayenne pepper

Saute onion and garlic in some oil. Add everything
else. Bring to a boil, then reduce temperature to
simmer and cook for 15 minutes. Place 2 C of soup in
blender at a time. Puree. Serve with garnish or
parmesan cheese.

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No Bake Butterscotch Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

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Title: Bulghur Wheat
Categories: Diabetic, Breakfast, Nuts/grains, Fruits, Vegetarian
Yield: 1 servings

MMMMM——————–BRING TO A BOIL IN A————————-
-small saucepan -simmer, covered until
2/3 c Water -liquid absorbed
1/3 c Bulghur Wheat;

MMMMM—————-BLEND TO A FINE POWDER IN A———————
-blender 2 tb Cashews;

MMMMM——————–ADD AND BLEND AGAIN————————-
1/2 ts Vanilla -pour over bulghur
wheat and
1/2 c Milk or yogur (low-fat) -Cook 5 minutes more.

MMMMM—————————-ADD———————————
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT
EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm;
FAT: 3gm; CAR: 71gm;

Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Date: Thu, 12 May 94 09:36:38 MDT
From: K_SWOPE@ojc.colorado.edu

Stuffed Mushrooms

Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person)
Chop stems and 6-8 whole mushrooms
Add equal amounts (equal to chopped stems/caps above) of:
shredded carrots
finely chopped onions

Add 1-2 small crushed/minced/pureed cloves of garlic
Add 3-4 pieces of bread cubed small

You may also add: salt, pepper, Italian herbs if you wish. About a dash of
each–perhaps a little more of the Italian herbs

Put all ingredients in a nonstick fry pan and cook till reduced and browned

(On occassion I’ve stirred in a handfull of cheese (lowfat or nondairy) and
allowed it to melt some.

Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are
browned and the caps soften and begin to release their moisture. Serve hot
w/asparagus spears and sectioned oranges.

CHANTILLY CREAM

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Heavy cream
1 t Vanilla extract
1 t Brandy
1 t Grans Marnier
1/4 c Sugar
2 tb Sour cream

Refigerate mixing bowl and beaters until well chilled;
at least 30 minutes. Combine cream, vanilla, brandy
and Grand Marnier in the chilled bowl and beat with
electric mixer on medium speed for 1 minute. Add sugar
and sour cream and beat on medium just until soft
peaks form, about 3 minutes. Do not over-beat.

Nutritional info per tablespoon: 26cal; .1g pro, 2g
carb, 2g fat (69%)

Source: Chef Prudhomme’s Louisiana Kitchen Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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Title: Brownie Crust Pie
Categories: Pies
Yield: 8 servings

1 pk Brownie mix
1 pk Chocolate chips
1 pk Cream cheese,softened
1 ct Cool Whip,thawed
1 cn Any read-made pie filling

Make brownie mix according to directions on box. Add chocolate chips
and bake in springform pan as directed on box. Let cool. Mix cream
cheese with Cool Whip. Spread on brownie crust and chill for eight
hours or overnight. Remove springform – draw knife around the edge
for easy removal. Top with pie filling and serve.

MMMMM

Title: Whipped Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
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Title: Savory Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 2 servings

1 ea Lge. Carrot, Thinly Sliced 2 tb Dry Red Wine
2 tb Chopped Onion 1/2 ts Sugar
1 tb Water 1/4 ts Salt
1/2 lb Lean Ground Beef 1 x Dash Garlic Powder
1 c Tomato Sauce 1 x Dash Pepper
1/2 c Water 2 tb Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

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