Tasty Diet Recipes

Non-stick cooking spray 1 Slightly beaten egg white

1/4 c Finely chopped onion

1/4 c Finely snipped dried apples

Or 1/2 c. finely chopped .apples 3 tb Quick-cooking oats

2 tb Snipped fresh parsley

1/2 ts Salt

1/2 ts Ground sage

1/4 ts Ground nutmeg

1/4 ts Pepper

Dash ground red pepper 1/2 lb Lean ground turkey breast

Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2″ wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear,

turning once. Drain off fat.

———- exported from cookworks for meal-master, v7.0

title: pancake batter categories: servings: 12

1 c flour

1 t salt

2 t sugar

2 t baking powder

1 c milk

2 ea egg

3 t butter

combine flour, salt, sugar, and baking powder-mix well combine eggs, milk, and melted butter-beat to mix well add to flour mixture-mix well cover and chill adjust consistency with additional milk as necessary

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4 md -to large fresh portobello

-caps, 4-6 inches across -cleaned 3 tb Olive oil

4 oz Shiitake mushrooms — stems

-removed and caps sliced 1/2 sm Onion — finely diced

1 c Fresh corn kernels

1/3 c Toasted pine nuts

1/2 c Fried, crumbled bacon(opt)

Salt 8 Eggs

Preheat oven to 400 degrees. Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes. Meanwhile heat oil in a large saute pan over high heat. Add shiitakes, onion, and corn; saute until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and bacon if using and stir well. Be sure to season well. Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface. Make sure caps lay as flat as possible so that eggs do not slide to one side while baking. Crack 2 eggs on top of each mushroom.

Lightly salt eggs and return dish to oven. Bake until eggs are done to your liking, then serve at once. Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat (55%) Source: A Cooks Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford

1/2 cup orange juice

1 egg

2 tablespoons butter

1/2 teaspoon salt

2 1/4 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons active dry yeast

2/3 cup almond cake & pastry filling (not paste)

3 tablespoons toasted almonds — chopped

1 teaspoon orange peel — grated

orange juice sugar

Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturers directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2″ of the edges. Fold dough loosely from a short side, making about eight 3″ wide folds. (This is similar to making a jelly roll, except you make folds 3″ wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″ intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!)

Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.

2 c Plain Yogurt

1 c Fresh Blueberries

1 md Ripe Banana

1/2 c Orange Juice

Combine the yogurt, blueberries, banana, and orange juice in a blender. Blend until smooth and frothy. Pour into glasses. From: The Food Section Of The Denver Post Magazine Section 07-31? Posted by: Rich Harper

1 1/2 c Unbleached (wheat) Flour

1/2 c Bran

1/4 c Rolled Oats *

1/4 c Soy Flour(in health stores)

1 ts Baking powder

1/4 ts Baking Soda

1 1/2 c Milk (or more)

2 x Eggs

3 tb Plain Yogurt

2 tb Light Sesame Oil

* ground in blender, or 1/4 c Cornmeal Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after youve added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.

6 oz Feta; Preferably Bulgarian

1/2 c Scallions (Green Onions);

-Finely Chopped 1 1/2 ts Sweet Hungarian Paprika;

-Plus More For Garnish 6 lg Eggs

1/3 c Milk

Salt And Freshly Ground -Black Pepper 2 tb Unsalted (Sweet) Butter

2 tb Fresh Dill; For Garnish

If the feta is too salty, soak in cold water for 30 minutes. Drain well and crumble into fine pieces. Combine, in a bowl, with the scallions and paprika, then set aside. In a large bowl, whisk the eggs, milk, salt and pepper, together, until frothy. Melt the butter in a 10-inch omelet pan over medium heat. When the butter bubbles rapidly, add half of the egg mixture and stir until it just begins to set. Continue cooking until the eggs are almost completely cooked, running a thin spatula around the edges to prevent sticking, about 1 1/2 minutes. Sprinkle half of the feta mixture on the omelet, then reduce the heat to very low, cover, and cook for 1 minute more. Slide the omelet onto a plate, folding it over if desired. Repeat with the remaining ingredients making 1 more omelet. Serve at once, sprinkled with more paprika and the fresh dill.

2 Russet potatoes

Salt to taste 1/4 c Extra-virgin olive oil

1 sm Onion, peeled, fine chopped

2/3 c Milk

Freshly ground black pepper -to taste 2 lg Eggs

1 c All-purpose flour

2 ts Double-acting baking powder

(From Dorie Greenspans “Waffles From Morning to Midnight” (Morrow). Makes about 6 6-1/2″ waffles. Peel, wash and cut the potatoes into uniform small pieces. Put in a large pot with cold water to cover, salt well, and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork; drain, reserving about 1/2 cup of potato water. Transfer potatoes to a large mixing bowl. While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit. Pour oil and onion over drained potatoes. Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk. Add 1/4 cup of warm potato water, reserving rest, and continue to mash until mixture is smooth. Taste potatoes and season liberally with salt and freshly ground pepper. Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula. Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids. Close iron and bake until brown and crisp.

1 cup Refrigerated crescent rolls

1 tablespoon Onion — chopped

4 Cheddar cheese slices

1/2 cup Milk

1/2 pound Bacon

2 Eggs

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8″ square pan; press over bottom and 1/2″ up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.

Servings: 6 2/3 c Skim milk

1/3 c Water

1/3 c Oat bran hot cereal,

-uncooked 1/4 ts Vanilla

1/8 ts Cinnamon

1 ds Of nutmeg

1 ds Of salt (optional)

Spiced Oat Bran Cereal In small saucepan, combine all ingredients. Bring to a boil; reduce heat. Cook 1 minute, stirring occasionally. Let stand until thickened. Serve with skim milk and sugar, or a sugar substitute, if desired. Microwave Directions: In 2 cup microwavable bowl, combine all ingredients. Microwave on HIGH 2 minutes 30 seconds, or until cereal begins to thicken; stir. Serve with skim milk and sugar, or a sugar substitute, if desired. Recipes from Quaker Oat Bran Cookbook