Other recipes in this category
  • Meat Loaf
    1 lb. lean ground beef
    1 tbsp. chopped onion
    1/4 tsp. Worcestershire sauce
    1/2 tsp. artificial liquid sweetener
    2 tbsp. minced green pepper
    1 1/2 c. tomato juice
    1/2 tsp. salt
    1/4 tsp. pepper
    Mix ingredients and mold into a loaf pan. Bake in a moderate oven (375 degrees) for 30 to 45 minutes. Yield 4 servings. Exchange 1 serving for 3 meat exchanges and 1 vegetable exchange.
  • Oatmeal Cookies
    1 1/2 c. quick cooking oatmeal
    uncooked
    2/3 c. melted butter
    2 eggs beaten
    1 tbsp. liquid sweetener
    1 1/2 c. sifted cake flour
    1/2 tsp. salt
    2 tsp. baking powder
    1/2 c. skim milk
    1 tsp. vanilla
    1/4 c. raisins
    1/4 c. nuts if desired
    Measure oatmeal into mixing bowl stir in melted butter and mix well. Blend in eggs and sweetener. Add dry ingredients alternately with milk and vanilla add raisins and nuts. Drop by teaspoon on cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Makes about 72 cookies. Exchange 2 cookies for 1/2 of bread and 1/4 fat - calories 2 cookies = 63.
  • Baked Chicken And Rice
    1/2 c. cooked rice
    1/4 or 1/2 c. diced chicken (1 or 2
    oz.)
    1/4 c. clear broth
    Salt & pepper to taste
    Chopped parsley onions celery mushrooms green pepper pimento or tomatoes may be added if desired. Combine the above ingredients and place in a dish. Bake in moderate oven until brown.
  • Cabbage Salad
    3 c. shredded cabbage
    1 tsp. salt
    1 shredded turnip (2 oz.)
    1 shredded carrot (2 oz.)
    1 chopped green pepper
    1/4 tsp. dill seed
    Cover cabbage with salt. Let stand for 45 minutes. Wash and dry thoroughly. Drain and squeeze all water out. Toss with other ingredients. Moisten with low-cal dressing.
  • Broccoli & Cheese Potatoes
    2 baked potatoes
    2 tsp. margarine
    2 tsp. cornstarch
    1/2 c. skim milk
    1/8 tsp. dry mustard
    4 oz. cheddar cheese grated
    2 c. cooked broccoli
    Bake potatoes until done. Cook broccoli in salt water until tender. Melt margarine in saucepan. Add cornstarch milk and dry mustard cook until thick. Then stir in cheese until it melts. Stir in broccoli. Split potatoes and top with broccoli mixture. Yields 4 servings. Exchanges 1 serving = 1 vegetable 1 high fat meat 1 1/4 bread and 1/2 fat. Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams. Carbohydrate = 24 grams.