Spiced Almonds
Yield: 16 servings
1 egg white
2 tablespoons water
4 cups almonds
3/4 cup Splenda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon
Preheat oven to 250 degrees F (120 degrees C).
Beat egg white with water. Add nuts and stir until moist. Drain.
Combine dry ingredients, mixing well. Add nuts and stir until coated.
Spread nuts on lightly greased baking sheet. Bake for 25 to 30 minutes, stirring occasionally. Cool completely before storing in airtight container. 16 1/4 cup servings
Per Serving: 139 Cal (71% from Fat, 14% from Protein, 15% from Carb); 5 g Protein; 12 g Tot Fat; 6 g Carb; 3 g Fiber; 62 mg Calcium; 1 mg Iron; 4 mg Sodium; 0 mg Cholesterol
French Onion Mushroom Soup
Yield: 4 servings
3 tablespoons margarine
2 1/2 cups onions, sliced
1 pound mushrooms, sliced
2 tablespoons white wine vinegar
4 vegetable bouillon cubes
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese
Saut? onions and mushrooms till soft. Add broth and vinegar. Bring to a boil; cover, and simmer for 10 minutes.
Heat oven to 400 degrees F and heat bread for 10 minutes; remove.
Heat broiler.
Puree 1/2 the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with cheese and broil for 3 to 5 minutes.
Per Serving: 296 Cal (59% from Fat, 22% from Protein, 20% from Carb); 17 g Protein; 20 g Tot Fat; 15 g Carb; 3 g Fiber; 432 mg Calcium; 2 mg Iron; 310 mg Sodium; 35 mg Cholesterol
Creamy Meat Balls
Yield: 6 servings
1/4 cup butter
1 medium onion, chopped
2 pound ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms, sliced
1 cup sour cream
Saute onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot.
Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon and marjoram.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours.
Melt remaining butter in and saut? mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.
Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9 g Carb; 1 g Fiber; 85 mg Calcium; 6 mg Iron; 1255 mg Sodium; 250 mg Cholesterol
Garlic Cauliflower
Yield: 4 servings
4 cups cauliflower
1 tablespoon toasted sesame seeds
1 tablespoon virgin olive oil
Dash paprika
2 large cloves garlic, minced
Pepper, to taste
In a large kettle, bring 2 quarts of water to a boil. Trim cauliflower and break into florets. Drop into boiling water and cook about 2 minutes. Drain in a colander.
In a large, non-stick skillets, heat oil and brown garlic. Add cauliflower and sesame seeds and stir-fry 1 minute. Dust with paprika and pepper before serving.
Per Serving: 60 Cal (53% from Fat, 14% from Protein, 33% from Carb); 2 g Protein; 4 g Tot Fat; 6 g Carb; 3 g Fiber; 22 mg Calcium; 0 mg Iron; 19 mg Sodium; 0 mg Cholesterol
The World’s Finest Leg Of Lamb
Yield: 6 servings
1 (4 1/2 pound) leg of lamb
3 cloves
Garlic
Olive oil
Ground black pepper
6 fresh rosemary sprigs
Trim the excess fat on the meat, but leave a thin layer. Make 1-inch slits all over the meat, and insert a slice of garlic into each slit. Rub well with a liberal coating of olive oil, and then coat heavily with salt and pepper. Wrap securely with plastic wrap, and refrigerate for at least several hours – the longer, the better!
Preheat the oven to 500 degrees F.
Heat an ovenproof skillet large enough to hold the lamb comfortably. Remove the lamb to a platter, and pour off all but 1 tablespoon olive oil. Cover the bottom of the pan with the rosemary. Place the lamb on top, and cover the lamb with more rosemary. Place in the oven, and reduce oven temperature to 375 degrees F after 20 minutes. Roast 40 minutes longer.
To serve: take the lamb, in its pan, outside. Ignite the rosemary on the top of the lamb. Allow the fire to burn itself out. Brush off the woody stems. Let rest 10 to 15 minutes. Transfer to a serving platter, and enjoy!
Cucumber And Avocado Salad
Yield: 6 servings
1 cucumber
Salt
Chili pepper
1 tablespoon fresh lime juice
1 teaspoon minced onion
1 red bell pepper
Lettuce
1 ripe avocado, sliced
Fresh parsley
Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.
Arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley.
Per Serving: 61 Cal (68% from Fat, 7% from Protein, 26% from Carb); 1 g Protein; 5 g Tot Fat; 4 g Carb; 2 g Fiber; 12 mg Calcium; 1 mg Iron; 5 mg Sodium; 0 mg Cholesterol
Chicken Baked In Sour Cream
Yield: 4 servings
2 1/2 to 3 pound fryer chicken, cut up
1/2 cup oat flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup heavy cream
Mix flour, salt and pepper. Dredge chicken through flour mixture.
Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13 x 9 x 2-inch pan.
Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender.
Per Serving: 295 Cal (86% from Fat, 3% from Protein, 12% from Carb); 2 g Protein; 31 g Tot Fat; 10 g Carb; 2 g Fiber; 78 mg Calcium; 0 mg Iron; 626 mg Sodium; 46 mg Cholesterol
Sour Creamed Pot Roast
Yield: 6 servings
2 slices bacon, diced
3/4 cup onion, chopped
1/4 cup water
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/2 cup sour cream
2 tablespoons flour
1 beef chuck pot roast
Cook bacon until crisp. Drain. Reserve drippings in pan.
Trim fat from roast. Brown in Dutch oven on all sides in drippings. (You may need to cut in half to fit in pot.) Transfer to slow cooker. Add onion, 1/4 cup of water and rest of above ingredients. Cover and cook on LOW for 8 to 10 hours.
Remove roast, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Serve.
Per Serving: 71 Cal (64% from Fat, 10% from Protein, 26% from Carb); 2 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 29 mg Calcium; 0 mg Iron; 438 mg Sodium; 10 mg Cholesterol
Mexican Chicken Wings
Yield: 8 servings
2 pounds chicken wings
2 cups crushed pork rinds
2 teaspoons chili powder
1/2 cup butter, melted
1/4 teaspoon hot sauce
Heat oven to 375 degrees F. Grease two 13 x 9-inch pans.
Cut each chicken wing in half.
Combine pork rinds and chili powder.
In a small bowl combine melted butter and hot pepper sauce. Dip chicken wings into the butter mixture and roll into the pork rind mixture. Place on the pans. Bake for 35-45 minutes or until no longer pink. Can serve with guacamole, salsa or sour cream.
Per Serving: 334 Cal (57% from Fat, 42% from Protein, 0% from Carb); 35 g Protein; 21 g Tot Fat; 0 g Carb; 0 g Fiber; 23 mg Calcium; 1 mg Iron; 228 mg Sodium; 127 mg Cholesterol
Cheesy Pork Chops
Yield: 6 servings
6 pork chops
1/4 cup soy flour
Salt
Paprika
Pepper
Butter to fry in
3/4 cup heavy cream
8 ounces cream cheese, cubed
1/2 tablespoon garlic salt
1/2 cup Parmesan cheese
Coat the chops with the seasoned flour, and brown in butter. Heat milk and add cream cheese, garlic salt and 1/4 cup of the Parmesan cheese, mixing well until blended. Place chops in a 12 x 8-inch baking dish. Cover with sauce and remaining 1/4 cup Parmesan cheese. Bake at 325 degrees F for 50 minutes, or until chops are tender.
Per Serving: 474 Cal (69% from Fat, 26% from Protein, 5% from Carb); 30 g Protein; 36 g Tot Fat; 6 g Carb; 0 g Fiber; 177 mg Calcium; 2 mg Iron; 273 mg Sodium; 142 mg Cholesterol
