Tasty Diet Recipes

4 cups shelled fresh lima beans

2 cups sliced smoked sausage

3/4 cup onion — finely chopped

2 tablespoons bacon drippings

1 teaspoon salt

1/2 teaspoon black pepper

Put beans in 3 quart pot and cover with water. Bring to a boil and cook until t ender. While beans are cooking, put bacon drippings, onion and sausage in skill et and cook unyil light brown. When beans are tender, add sausage, onion, salt and pepper to boiling beans. Cook on medium heat for 10 minutes.

From the recipe files of RecipeLu

Asparagus Water Salt 1 qt Milk; or part cream

2 oz Butter

Pepper Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious. Source: Margaret Bower, Greenford Grange, Mahoning County, OH

Pace Picante Sauce 1/3 c Mayonnaise

-OR 1/3 c Light mayonnaise

2 tb Tomato paste

2 tb Sugar, or less

1 tb Sweet pickle relish

1 lb Crab meat or imitation crab

-meat, cut into bite-size -pieces 1/4 c Thinly sliced or chopped

-ripe olives or pimiento- -stuffed green olives, as -desired 4 Ripe avacados

2 Hard-cooked eggs, sliced or

-cut into wedges (opt) For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired.

2 pk Low-Sodium Instant Vegetable

-Broth And Seasoning Mix Dissolved IN 1 1/2 c Hot Water

1 c Low-Sodium Canned Stewed

-Tomatoes 4 1/2 oz Uncooked Small Shell

-Macaroni 14 oz Rinsed, Drained, Canned Red

-Kidney Beans 1 c Thawed Frozen Spinach,

-Chopped 1/2 ts Oregano Leaves

1/2 ts Basil Leaves

3/4 oz Grated Parmesan Cheese

Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol

1 c Chopped onions

3/4 c Yellow corn meal

2 ts Chili powder

1 c Evaporated skim milk

1/4 c Water

16 oz Whole kernel corn, canned — d

16 oz Black beans, canned — rinse/d

16 oz Canned stewed tomatoes

4 oz Canned diced mild green chil

Preheat oven to 350 degrees Lightly spray an 8″ square baking pan with non stick spray. In a large bowl, combine all ingredients,. Mix well, Place in prepared pan. Bake uncovered 45 minutes. Nutrition (per serving): 293 calories, Total Fat 1 g (4% of calories) Source: Lean and Luscious and Meatless, Page(s): 153 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?