In a food processor, puree the tomatoes, and set aside. IN a 1 1/2 quart saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes. Add the pureed tomatoes and remaining ingredients, and simmer for 15 minutes, uncovered. YIELD: Makes 2 cups Each 1/4 cup servin

Spray both sides of each bread slice with Pam and bake in a 250~ oven until toasted. Turn slices over and toast until brown and dry. Crumb bread in food processor. Store in air tight container in freezer and use as needed. Makes 3 (1 cup) servings. Per Serving. 0g fat, 80 c

Spray 10 inch nonstick skillet with nonstick cooking spray. Mash beans in med bowl. Mix in cheese, bread crumbs, onions, worcestershire, pepper, salt and egg white. Shape into 4 patties. Cook in skillet over med heat about 10 mins, turning once until light brown. Serve on bu

In small nonreactive bowl, combine all ingredients and mix until well blended. Cover and chill until ready to use.     strongServings: 4/strong  

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow cooker; stir to combine. Cook on low setting 4 hours.     strong

Serve this nutritious dip with vegetable crudites or toasted tortilla pieces In a food processor combine beans and garlic and process, using on off motion until smooth(do not puree) Transfer to a bowl and stir in salsa. Nutrition (per serving): 59 calories Total Fat 0 g (3% of

1. In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook, stirring frequently, 2 minutes. Remove from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside. 2. In large bowl, combine corn, peppers, chicory and black eyed p

Mix ingredients with enough chicken broth to hold together. This same recipe can be used with fish (broil or microwave until it flakes.) You can also vary the recipe by adding rice or other vegetables.     strongServings: 1/strong  

In a small bowl, combine blueberries and preserves. In microwave, cook on high 3 3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert dishes or parfait glasses layer frozen yogurt and blueberry

In 1 1/2 quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened. Add cauliflower, potato and celeriac; saute for 5 minutes. Mix broth into water and add to saucepan; stir to combine and bring to a boil. Reduce heat to low, cover, and simmer

1. To prepare dressing, in small bowl, whisk together lemon peel, lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce and pepper until blended. Slowly whisk in oil until smooth. In large saucepan of boiling water, cook carrots 4 minutes. Add broccoli florets;

In small bowl, combine potato flesh, broccoli and sour cream. Sprinkle with cheese and bake and 375 for 15 minutes or until heated. Per serving: 1V, 1P, 2B,10C 8fat, 7fiber Recipe By : Weight Watchers From: [email protected] Date: Mon, 15 Jul 1996 14:00:5

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate

Rinse peas. In a 4 quart saucepan, combine peas, water and salt. Bring to a boil; remove from heat and let soak for 1 hour. In a 10 inch nonstick skillet heat oil over medium high heat; add bacon and cook, stirring frequently, until browned. Stir in onions and carrots and co

The cost of commercially canned special diet food often prompts interest in preparing these products at home. Some low sugar and low salt foods may be easily and safely canned at home. However the color, flavor and texture of these foods may be different than expected and be

In a 4 quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 c

Beat egg whites at high speed until foamy. Add milk and margarine; beat at medium speed until well blended. Gradually add bread flour, whole wheat flour and salt, beating until mixture is smooth. Coat muffin pans with cooking spray. Heat at 450 degrees for 2 3 minutes or unt

In medium bowl combine chicken and soy sauce; cover with plastic wrap and let stand at room temperature for 30 minutes. In 9 inch skillet or a wok, heat peanut oil over medium heat; add bell pepper, scallion, garlic, and ginger and saute until vegetables are tender, about 2

Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove

Preheat oven to 400F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of

Heat oven to 400 F. Line muffin cups (2 1/2" in diameter) with paper bake cups. In medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt; stir in yogurt, milk and vanilla just until combined. Do not beat Fill muffin cups 2/3 full br

1. Combine the leeks and margarine in a 2 quart casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender. 2. Add the broth, potatoes, salt and pepper. With vented cover, microcook on High, for 4 minutes, stirring twice. 3. Add the corn, dill, Pa

Posted by: Valerie Whittle Serves: 4 (1/2 cup each) In food processor, combine all ingredients; process until smooth. Chill soup at least 30 minutes before serving. Each 1/2 cup serving provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16 g car, 43

In 1 1/2 quart saucepan heat margarine over medium high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly,

In 1 1/2 quart saucepan heat margarine over medium high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly,

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden Entertainment Services Posted by: Valerie Whittle June 91 Serves:4 1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3 5 minutes, until margarine melts. Remo

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini, pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in microwave until soft, add to vegetables. Add remaining ingredients except blue cheese, bring to a boil, then reduce heat and simmer abo

Another of my recipes. This one goes well when you re feeding people who are ready to party, but are also trying to diet. Has a very nice garlicky tang to it. Use it either with raw vegetables or any kind of cracker or diet cracker. « tsp Italian seasoning Salt an

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar. Sweet n low 1/3 tsp for 1 tablespoon sugar. Liquid Sucaryl 1 tablespoon for 1/2 cup sugar. Adolph s Sugar Substitute 1/4 tsp for 1 tablespoon of sugar. Liquid Sweet 10 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1 cup sug

Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps. Dump the blueberries into a 6 cup shallow casserole that has been lightly sprayed with non stick vegetable cooking spray. Dump the sugar mixture, add the lemon juice and toss well to mix. W

This bread is very low in calories. An entire 1 1/2 pound loaf has less than 1500 calories.     strongServings: 1/strong  

1. Heat the oil in a medium sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat and spice mixture to the pan. Break up any lumps with a fork and

Place all ingredients into pan, select white bread, and push start. From Loafing It by DAK     strongServings: 1/strong  

SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat th

Combine all ingredients and store in an air tight container. to serve, add 2 t. mix to 1 cup boiling water. Source: The Best Little Cookbook in Texas Junior League of Abilene Recipe By :     strongServings: 3/strong  

To prepare crust: Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. Allow to stand at least 10 minutes. Pour into bottom of nonstick cake pan. To prepare filling: Blend tofu, egg, and 3/4 cup of cooked vegetable with enough water to process. B

1. Using milk, prepare the pudding. In to each of four 4 oz dessert dishes, spoon 1/4 of the pudding mixture. Set aside. 2. In a small mixing bowl, mix together the nondairy topping and the chocolate syrup. Put 1/4 of this mixture on top of the pudding mixtures and set

Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in 2 quart saucepan; add dry peas and boil for 3 minutes. Remove from heat, cover and let stand for 1 hour. Add remaining water and the bacon to saucepan and bring to a boil. Reduce heat, partially cover

1. Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside. 2. In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mix

In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or