(makes 6 servings)
3 cups rolled oats
1/2 cup wheat germ
1/2 cup creamy peanut butter
1 1/2 tablespoons light brown sugar
1/3 cup dark raisins
Preheat oven to 300°F (149°C).
In a medium bowl, combine oats and wheat germ.
Place peanut butter and brown sugar in a microwave-safe dish. Mix well.
Microwave on
HIGH for 20 seconds, until warm. Stir again.
(makes 6 servings)
3 medium ripe bananas
3/4 cup fresh orange juice
1/4 cup water
1 teaspoon fresh lemon juice
Peel the bananas and cut into chunks. Place in a food processor or
blender. Add remaining ingredients and pulse until smooth.
Pour into six 6-ounce paper cups. Freeze for at least 5 minutes.
When ready to serve, remove the cups from the freezer and microwave on
HIGH (100%) power for 20 to 30 seconds.
Fish Fillets in Red Pepper Sauce
1 cup coarsely chopped onion
1 clove garlic, minced
2 teaspoons olive oil
2 large red bell peppers, 12 ounces total, cored, seeded, and coarsely chopped
1 teaspoon ground coriander
1/8 to 1/4 teaspoon crushed red pepper flakes
4 4 ounce fish fillets such as scrod, cod, white fish, haddock, or orange roughy
1/2 teaspoon salt
1 lime, cut in wedges
In a large non-stick skillet, saute the onion and garlic in oil until tender,
about 5 minutes. Add the red peppers, coriander, and pepper flakes; saute 1
minute. Cover and cook over low heat until the peppers are very tender, about 8
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(makes 6 servings)
16-ounce frozen grape juice concentrate, thawed
2 cups fat-free, no sugar added vanilla ice cream, softened
In a food processor blender, combine the grape juice concentrate and ice
cream until smooth.
Pour into six 6-ounce paper cups. Freeze for about 1 hour, then insert a
wooden (Popsicle) stick in the middle of each cup. Freeze for at least 3
hours.
To serve, let stand at room temperature for a minute or two, until you
can peel away the paper cup. Eat at once.
3 pounds jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
skewers
In a blender or food processor, process the olive oil, sesame oil, lemon juice,
onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve
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From: www.netwellness.org
2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-oz (435 g) can no-salt-added canned tomatoes with juice
1 32-oz (960 g) jar sauerkraut, drained
1/2 cup (120 ml) unsweetened apple juice
1/2 tsp (2.5 ml) caraway seeds
1/2 tsp (2.5 ml) freshly ground pepper
1 1/2 lb (720 g) fully-cooked smoked turkey kielbasa, cut
into 6 pieces
(makes 4 cups, 16 servings)
butter-flavored cooking spray
1 cup chopped red onion
3 large cloves garlic, minced
1 tablespoon finely minced fresh ginger
1 large Granny Smith apple, peeled, cored, and diced
1 jalapeño chile pepper, seeded and minced
2 ribs celery, finely minced
grated zest and juice of 1 small navel orange
grated zest and juice of 1 lemon
2 tablespoons red wine vinegar
1 tablespoon honey
kosher salt to taste (optional)
freshly ground pepper to taste
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(makes about 3 cups)
1 12-ounce bag fresh cranberries, rinsed and picked over
3 tablespoons sugar
1 to 2 tablespoons spoonable sugar substitute
1/4 teaspoon ground cinnamon
2 medium Golden Delicious apples, peeled, cored, and cut up
2 teaspoons fresh lemon juice
In a food processor fitted with a knife blade, pulse cranberries with
sugar, 1 tablespoon sugar substitute, and cinnamon until coarsely
chopped.
Add apples and continue to pulse until mixture is finely chopped. Stir
in lemon juice. Taste, adding additional sugar substitute, if needed.
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Red Chili Ice:
2 cups Thai chili sauce
1/2 cup vodka
1 cup water
Sour Apple Ice:
1 cup diced apples
1 cup lemon juice
1 cup diced sorrel
1/2 cup vodka
1/4 cup white wine vinegar
Vanilla Ice:
2 cups heavy cream
1/2 cup vodka
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(from ADA)
6 servings/Serving size: 1 cup
1 large butternut squash
5 Tbsp low-calorie margarine
1 medium onion, sliced thin
1/2 cup low-fat, low-sodium chicken broth
2 cups evaporated skim milk
2 tsp cinnamon
1 small red onion, very thinly sliced
3 tsp sugar
1.Preheat the oven to 350 degrees. Cut the butternut squash
in half and scoop out the seeds. Place 2 tablespoons margarine,
the onion, and broth in a casserole dish. Place the squash
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