Tasty Diet Recipes

2 lg Cucumbers, sliced

2 Spanish onions

1 c Chili sauce

1 ts Salt

1/4 ts Pepper

1 tb Flour

Margarine Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter. Bake at 350 degrees until tender, about 30 minutes. Randy Rigg

-JUDI M. PHELPS (GPHELPS1) 1/2 Block tofu

1 lb Napa (chinese cabbage)

1/2 c Water

2 tb Cornstarch — divided

4 tb Kikkoman soyce sauce — divided

1/4 lb Boneless lean pork

2 ts Fresh ginger — minced

1 Clove garlic — minced

1/2 ts Sugar

2 tb Vegetable oil — divided

1 md Onion — chunked

2 md Tomatoes — chunked

Cut tofu into 1/2-inch cubes; drain well on several layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1-inch strips; set aside. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside. Cut pork into thin slices, then into thin strips. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through. Source: Best Recipes, Kikkoman ~— Uploaded by Judi Phelps

1 lb Asparagus, fresh spears

3 tb Pine nuts

1/4 c Olive oil

1 tb Lemon juice, fresh

1 Clove garlic, crushed

1/2 ts Salt

1/2 ts Basil, dried whole

1/2 ts Oregano, dried whole

Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

3 tb Peanut oil

1 ts Salt

4 Garlic cloves

- lightly crushed & peeled 1 1/2 lb Bok choy

- cut into 1-in pieces HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil is very hot (this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke), add the salt, garlic and bok choy. A common mistake is to skimp on oil in stir-frying vegetables, which makes them dry out and burn. Use enough oil to coat the vegetables thinly but thoroughly. This may be prepared in advance and served cold.

1 1/2 c Cooked broccoli stems, tough

Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato, diced

1 Scallion, sliced

1 Canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Recipe by: Mark Sutton Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT

2 ts Extra-virgin olive oil

2 ts Lemon juice

6 lg Radicchio leaves,rinsed

-and dried 3 oz Teleme or Jack cheese,cut

-into 1/4″ thick slices Freshly ground pepper Mix oil and lemon juice; brush mixture all over radicchio leaves. Set leaves, cut side up, in a 9×13″ baking dish. Place an equal portion of the cheese in each radicchio cup. Sprinkle with pepper. Bake in a 350F. oven just until the cheese melts, 4-6 minutes. Serve hot or warm.

2 T Sesame oil (or

-a mixture of sesame -oil and clear vegetable -oil, to taste) 6 Szechuan peppers

1 lg Eggplant, cubed

2 Garlic cloves,

-crushed or minced In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES: * A simple Chinese-style recipe for fresh eggplant — My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. * Ive heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust

2 c Cooked and drained lentils

1 c Whole wheat bread crumbs

1/2 c Wheat germ

1/2 ts Salt

1/2 Onion, grated

1/2 ts Celery seeds

Whole wheat flour for Coating 3 tb Vegetable oil

1. Mash the lentils slightly. Add the bread crumbs, wheat germ, salt,

onion, and celery seeds. Mix well. 2. Form the mixture into 8 patties. Coat with flour. 3. Heat the oil in a skillet and fry the patties on both sides until browned.

1 pound pork tenderloin — up to -1/2

Chile Barbecue Sauce 1 1/2 cups tomato puree

3/4 cup finely chopped onions — (about 1-1/2 medium)

1/4 cup molasses

2 tablespoons red wine vinegar or cider vinegar

2 tablespoons finely chopped pickled hot chiles

1 tablespoon tomato paste

1 tablespoon Dijon mustard

2 cloves garlic — finely chopped

Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Cover ands refrigerate remaining sauce. Set oven control to broil. Thread pork on six 10-inch skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn. Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired. 6 servings * If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. CHILE BARBECUE SAUCE Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally.

Converted by MC_Buster.

4 Fennel bulbs

1 T Butter

1 t Olive oil

2 c Frozen pearl onions, thawed

1 t Sugar

4 lg Carrots, cut into matchstix

1 c Up to …

1 1/2 c Defatted reduced-sodium

Chicken stock Salt & pepper to taste 2 T Finely chopped fennel fronds

Or fresh parsley Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside. In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil together over medium high heat. Add half the fennel and saute until nicely browned on all sides, about 8 minutes. Transfer to a dish and reserve. Repeat with the remaining butter, oil and fennel. Add onions to the skillet, sprinkle with sugar and saute shaking the skillet back and forth, until nicely browned, 5 to 6 minutes. Return the fennel to the skillet; add carrots and 1 c stock. Season with salt & pepper and simmer, covered, until the vegetables are tender 15 to 20 minutes, adding more stock as necessary to keep the stew moist. Garnish the fennel fronds or parsley.