Over 500 Yummy Recipes...
COUNTRY STYLE CHILI 1 lb. ground beef 3/4 c. chopped onion 1 (16 oz.) can kidney beans 1 pt. canned tomatoes (2 c.) 1 (8 oz.) can tomato sauce 1 (4 oz.) can mushrooms, stems and pieces 1 1/2 c. frozen mixed vegetables 1 tsp. chili powder 1 tsp. salt 1/4 tsp. paprika 1 1/4 c. cayenne pepper Brown ground beef with fat; drain. Add kidney beans, canned tomatoes, tomato sauce, salt, chili powder, paprika, and cayenne pepper. Simmer 1/2 hour. While simmering, cook frozen mixed vegetables according to directions. Add mushrooms and cooked vegetables to chili and simmer for an additional 1/2 hour. 6 servings. Exchanges: 1 starch, 1 bread, 2 lean meat and 2 vegetables; calories: 246; carbohydrates: 24 gm; protein 23 gm; fat 7 gm.
HOLIDAY PRUNE AND RAISIN ROLL 1 tbsp. quick rising yeast 3 1/2 to 4 c. flour 1/4 c. white Sugar Twin 1/4 c. soft, light margarine or 1/4 c. safflower oil 1/2 tsp. salt 1/2 tsp. pure lemon extract or 1 tsp. grated lemon rind 1 1/4 c. lukewarm water 1/2 c. Egg Beaters or 2 well beaten eggs Pam (pan-coating) or other non-stick spray Combine flour, yeast, salt, white Sugar Twin together in a bowl. In another bowl cream margarine, water, lemon extract, and Egg Beaters. Combine contents of both bowls and mix until dough is soft. Place dough in another bowl (spray with Pam). Cover and let rise 15-20 minutes. Punch down and let dough rise for an additional 15-20 minutes. While dough is rising: 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk Cook raisins and prunes in a little water until tender. Place in blender and mix or mash with potato masher. Add brown Sugar Twin and lemon extract. To prepare roll for cooking: Roll out dough, forming a rectangle. Sprinkle with filling and roll up, sealing edges with a little water. Place roll on baking sheet, lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk. Slit top of roll with sharp scissors until some the filling shows through. Bake at 400 degrees for 20-30 minutes or until brown. 35 servings. Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; carbohydrates: 21 gm; protein: 2 1/2 gm; fat: 2 gm.
BEEF STEW 1 lb. lean beef, cubed 2 tbsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. oregano 1/8 tsp. allspice 1 beef bouillon cube 2 c. boiling water 1 c. canned tomatoes 4 med. potatoes, cubed 3 med. carrots, sliced 3 sm. onions, quartered 1 (10 oz.) pkg. frozen peas.
Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender. 6 servings. Amount 1 cup. Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.
SHRIMP SCAMPI 1/2 c. reconstituted dry butter substitute 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. parsley 1/4 tsp. oregano 1/4 tsp. sweet basil 1/8 tsp. cayenne pepper 1 1/2 c. fat free chicken broth 1 1/2 tbsp. lemon juice 2 c. cooked shrimp, peeled and deveined 1 tbsp. cornstarch Combine all ingredients except shrimp and cornstarch. Bring to a boil and add shrimp. Stir in cornstarch to thicken. NOTE: Serve over rice or noodles (count as bread exchange). 10 servings. Amount 2 ounces. Exchange: 2 low-fat meat, 1 vegetable. -------------------------
TUNA SALAD 1 (6 1/2 oz.) can water packed tuna 2 hard cooked eggs, chopped 1/4 c. chopped celery 2 tbsp. reduced calorie mayonnaise Lettuce leaves; optional Combine all ingredients except lettuce leaves. Refrigerate until served. Serve on lettuce leaf, if desired. 4 servings. Amount 1/2 cup. Exchange: 2 low-fat meat.
VEAL SCALLOPINI 1 1/2 lbs. veal, round or loin 2 tbsp. flour 1 1/2 tsp. seasoned salt Dash pepper 1 tbsp. butter 2 c. sliced, fresh mushrooms 1/4 c. beef broth 2 tbsp. dry sherry Trim meat well and cut into 6 pieces. Combine flour, salt, and pepper; sprinkle onto both sides of veal. Melt butter in non-stick skillet; add meat and brown quickly on either side; transfer to hot serving platter to keep warm. Add mushrooms and saute about 5 minutes; add beef broth and sherry. Cook over high heat for about 1 minute. Serve over veal. Makes 6 servings. 252 calories per serving.
OVEN BEEF STEW 2 lbs. beef stew meat, lean 2 med. onions, chopped 1 c. cut celery 2 c. (or more) sliced carrots 3 or 4 med. potatoes, chunked 2 heaping tbsp. tapioca 1 tbsp. sugar 1 tbsp. salt About 2 c. tomato juice Put in large casserole or roaster with tight cover. Sprinkle with chopped parsley, cover and bake at 250 degrees for 5 to 7 hours. May omit salt for salt free diet.
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