Here’s an interesting recipe from my community cookbook collection.
Don’t depend on Mastercook anaylsis of nutrients.
* Exported from MasterCook *
Nutri Candy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup dry milk
12 cups peanut butter
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* Exported from MasterCook *
SAUCY SEAFOOD STIR-FRY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Scallops Shrimp
Stir-fry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon canola oil
1 cup broccoli florets
1 cup cauliflower flowerets
1/2 cup carrots — julienned
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Soy Sauce Substitute
Source : Better Homes and Gardens Low Sodium cookbook
and sent to me by one of my Bestest e-friends MZ. Vicki
It keeps well in the refrigerator so you can double or triple the batch.
Makes about 1/2 cup
2 Tablespoon Sodium Free Beef Bouillon (regular stuff is loaded with salt)
2 teaspoon Red Wine Vinegar
1 teaspoon unsulfered Molasses
1/8 teaspoon Ground Ginger
dash Black Pepper
dash Garlic Powder
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Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
1/4 cup chopped onion
1/4 cup fresh parsley leaves
1 Tbsp fresh cilantro leaves
2 tsp freshly grated lemon zest
1 Tbsp lemon juice
1 Tbsp chopped pitted green olives
2 tsp drained capers, rinsed
1 clove garlic, minced
1/8 tsp freshly ground pepper
2 Tbsp extra-virgin olive oil
1 (1 lb) halibut fillet, cut into 4 portions
Serves: 12 (1 tablespoon) servings
1/2 cup evaporated skim milk
2 Tbsp fresh lemon juice
2 large garlic cloves, minced
1/4 tsp salt
1 tsp dried dill weed
1 tsp frozen apple juice concentrate
1/4 tsp paprika
1/4 tsp white pepper
2 dashes sesame oil
Dash red (cayenne) pepper
Place all ingredients in a blender and process until smooth.
Chill before serving.
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From Dr. Weil’s Recipe of the Day
2 Servings
Those of you who are familiar with My Optimum Health Plan will
know that one of the initial dietary changes I ask you to make
is to start eating fish — particularly oily, cold-water fish.
Of the varieties that fall into this category (mackerel, kippers,
sardines and wild Alaskan salmon) my favorite is salmon. It’s a
leading source of omega-3 fatty acids, essential fatty acids
that contribute to brain growth and development and may help
reduce the risk of cardiovascular disease, high blood pressure
and cancer. Salmon is often available fresh, and it also scores
points as a food that’s easy to cook but looks and tastes like
the elegant work of a gourmet chef. Try this and my other
salmon recipes; they’re easy enough for everyday dining, fine
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Prep Time: 15 Minutes
Servings: 6
1 quart water
1/4 tsp salt
1 cup yellow cornmeal
1/2 cup Tomato Sauce
1 tsp dried leaf oregano
1/2 cup whole-kernel corn and drained
1/2 tsp crushed red pepper flakes
Pepper to taste
In a heavy 3-quart saucepan, bring water and salt to a boil.
Slowly pour cornmeal into saucepan so that water does not stop
boiling, stir to keep smooth. Reduce heat and simmer 20 to 25
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Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
1 tsp canola oil
1 small onion, minced
1 carrot, peeled and diced
2 (10 oz) packages butternut squash, thawed
1 cup low-fat, low-sodium chicken broth
1-1/2 cups evaporated skim milk
1 tsp nutmeg
Fresh ground pepper to taste
In a stockpot over medium-high heat, heat the oil. Add the onion
and saute for 3 minutes. Add the carrot and saute for 3 more
minutes. Add the butternut squash and broth and bring to a boil.
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Prep Time: 10 Minutes
Servings: 6
16 ozcan mixed cut green & wax beans
1/4 cup onion, chopped
2 Tbsp pimiento, chopped
1/2 cup cider vinegar
Sugar substitute equivalent to 5 tsp sugar
1 Tbsp mixed pickling spices
1/4 cup celery, finely chopped
Crisp lettuce leaves
1/4 cup green pepper, chopped
Drain beans, saving liquid.
Combine this liquid with vinegar in a saucepan.
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Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
1 Tbsp chili powder
2 tsp minced ginger
2 garlic cloves, minced
1 small onion, minced
1/3 cup lemon juice
2 Tbsp olive oil
2 tsp paprika
2 lb boneless top sirloin steak, well trimmed
Combine all marinade ingredients, then add the sirloin and
marinate in the refrigerator overnight. Prepare an outside
grill with an oiled rack set 6 inches above the heat
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