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1
lb. boneless steak (any type e.g. flank or sirloin, etc.)
2
tsp. low sodium soy sauce
2
tsp. red wine vinegar
2
T. water
2
T. dry red wine
1/2
tsp. oregano
1
small onion, minced
1
clove of garlic, minced
Put
all items, except steak, in a flat glass baking dish. Mix well. Pierce
meat thoroughly with fork. Put meat in marinade, turning to coat all
sides. Marinate meat at room temperature about 1 hr., turning to coat
sides twice. Remove from marinade putting meat on paper towels to soak up
extra marinade. Broil or grill meat to desired level of doneness. (Flank
tastes best when cooked med.-rare.) Makes 2-3 servings.
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1-10
oz. box, frozen green beans
1/3
c. chopped fresh tomato
1/4
c. chopped onion
1
clove of garlic, minced
1
tsp. olive oil
1/2
tsp. basil
1/4
tsp. each - thyme & fennel seeds
Black
pepper & salt substitute to taste
Cook
green beans as box directions indicate. Drain well and set aside. In
another pan, sauté onion in oil about 2 min. till soft. Add tomato,
garlic, herbs & seasoning, simmer about 5 minutes on low. Add green
beans, toss to coat, heat till beans are hot. Eat hot or cold! Makes
3-4 servings. . |
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2
c. seltzer
2
c. boiling water
2
c. sliced strawberries
1
lg. box sugar free strawberry gelatin
Pour
boiling water into a heat proof bowl, add gelatin and mix thoroughly. Add
the seltzer to the gelatin and water combination and stir till well
blended. Place bowl in refrigerator for about 2 hours or until slightly
thickened. Fold in strawberries. Either spoon gelatin into 8 individual
serving bowls or keep gelatin in mixing bowl, then place gelatin back into
refrigerator to fully set. Makes about 6-8 servings.
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2
medium tomatoes
1
t. olive oil
1/8
c. crushed Melba toast or crushed "Light Wasa"
1
T. minced parsley
2
cloves garlic, minced
salt
substitute and/or pepper to taste
1
T. fat free parmesan cheese
non-stick
cooking spray
Cut
tomatoes in half. Slice a very small amount off the uncut, round bottoms -
this will give a flat surface & help tomatoes stand upright without
rolling around! Coat a broiling pan w/non-stick spray & stand tomatoes
w/cut side up in pan. Coat a small skillet or microwave safe pan with
non-stick spray & sauté oil & garlic for a few minutes till soft, then
add crushed Melba or Wasa, parsley, & seasonings; stir well until all
heated through then remove from heat. Spray tops of tomatoes lightly
with non-stick coating. Divide topping evenly between 4 tomato halves,
& spread thinly over flat tomato tops, pressing down gently when
covering each surface. Sprinkle cheese evenly over crumb coating.
Place pan under broiler, broil 3-4 min. or until lightly browned. Makes 2
to 4 servings.
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One
6-1/2 oz. can of salmon, boneless & skinless, packed in water
1
onion, diced
1/2
c. water
1/4
c. white vinegar
Sugar
substitute to equal 1 tsp. of sugar
The
day before or several hrs. before eating, mix water, vinegar, sweetener
& onion together. Marinate in refrigerator (the longer it sits, the
better it tastes!) When ready to serve, adjust flavor if desired by adding
more sweetener, or more vinegar, if a sharper taste is preferred. Drain
salmon, place on a bed of lettuce, spoon marinade & onions on top of
fish. Makes 1 serving.
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(A
wonderful way to dress up canned fruit)
One
15 oz. size can of peaches, packed in juice, & rinsed in water
Cinnamon
or pumpkin pie spice
Optional:
brown sugar substitute or regular sugar substitute
This
is so easy to make & tastes great! Put rinsed peaches in a bowl,
spinkle top with either cinnamon or pumpkin pie spice; sprinkle a small
amount of sugar substitute atop peaches, if desired. Chill & serve. To
serve heated, place peaches in a microwave safe bowl & sprinkle with
cinnamon or pumpkin pie spice. Heat to preferred temperature (warm or
hot!), remove from oven & add sugar substitute as desired. Makes 2
servings.
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