Sizzling Beef & Vegetable Kabobs

Sizzling Beef & Vegetable Kabobs

From: www.kraftfoods. com Prep Time: 10 min Total Time: 55 min Makes: 6 servings, two kabobs each

Ingredients:

1 lb boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths

PLACE steak in large resealable plastic bag. Add 1/4 cup of the
dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak
from bag; discard bag and marinade.

PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers
alternately with the tomatoes, mushrooms and asparagus.

GRILL kabobs 15 min. or until steak is cooked through and vegetables
are crisp-tender, turning and brushing occasionally with the remaining
1/4 cup dressing.

Kraft Kitchens Tips - -
How to Prevent Skewers from Burning -
Presoak wooden skewers in water for 30 min. before using to prevent
them from burning on the grill.

Blanching Fresh Asparagus -
To blanch fresh asparagus, add the spears to a large pot of boiling
water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately
plunge the asparagus into a bowl of ice water to stop the cooking.
When completely cool, drain and pat dry.

Makes: 6 servings, two kabobs each
Nutrition per Serving:
160 Calories, 9g Total Fat, 2g Saturated Fat, 40mg Cholesterol,
210mg Sodium, 4g Carbs, 1g Dietary Fiber, 2g Sugars, 15g Protein,
Vitamin A: 10 %DV
Vitamin C: 8 %DV
Calcium: 0 %DV
Iron: 10 %DV

Healthy Living Information: Good source of vitamin A or C

Diet Exchange: 2 Meat (L),1 Vegetable,1/ 2 Fat

Nutrition Bonus
Fire up the grill! These tasty kabobs are made with lean meat to
help you eat right. As an added bonus, the tomatoes and asparagus
team up to provide vitamin A.

Spicy Cucumber Dipping Sauce

Spicy Cucumber Dipping Sauce

Ingredients:

2 small garlic cloves, chopped
1 fresh hot red pepper, or jalapeño pepper, seeded and chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup rice-wine vinegar
1/4 cup finely shredded cucumber
2 tablespoons lime juice

Directions:

1. Using a mortar and pestle or working on a cutting board with the flat of a large knife, mash the garlic, pepper, sugar and salt into a paste.
   
2. Transfer to a small bowl and stir in vinegar, cucumber and lime juice.
   
3. Add a small amount of water if the sauce is too acidic for your taste. Let stand for 30 minutes before serving.
4. Makes about 1 cup (16 one-tablespoon servings)
   

Source: EatingWell Magazine July/August 1995
Formatted by Chupa Babi: 06.17.08

Per tablespoon: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrate; 0 g protein; 0 g fiber; 163 mg sodium; 8 mg potassium.
0 Carbohydrate Servings

Salmon W Fresh Fruit Salsa

Salmon W Fresh Fruit Salsa
(10g Carbs, <1g>Fish Ingredients
1 lb salmon fillets, cut into 4 portions
1/2 tsp no-salt chili powder

-->Salsa Ingredients
1 cup diced fresh pineapple
1 cup diced fresh cantaloupe
1/2 cup diced red bell pepper
1/4 cup seasoned rice wine vinegar
2 Tbsp finely chopped fresh cilantro
1/4 tsp crushed red pepper flakes

Directions :

1. Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray.
   
2. Place salmon fillets in the pan in a single layer and sprinkle with chili powder.
3. Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent.
4. Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl. Set aside.
5. Top each fillet with 1/2 cup salsa and serve.
   

Servings: 4
Serving Size: 4 oz
Nutrition per Serving:
Glycemic Index: 50, Glycemic Load: 5
260 Calories, 13g Fat, 96mg Cholesterol, 28g Protein,
10g Carbs, <1g Dietary Fiber, 68mg Sodium

Diabetic Exchanges: 4 Lean Meat, 1 Fruit

Porcini And Stuffing Strata

Porcini And Stuffing Strata
(5g Carbs, 1g Fiber)

INgredients:

3/4 ounce dried porcini mushrooms
2 cups whole milk
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 1/2 cups leftover bread stuffing
1 cup grated Gruyère cheese
1 tablespoon chopped fresh parsley

Directions:

1. Preheat oven to 350 degrees. Butter 11 by 7 by 2 inch glass baking dish.
2. Working in batches, finely grind porcini in spice grinder.
   
3. Whisk milk and next 3 ingredients in large bowl.
   
4. Stir in stuffing and ground porcini, breaking up any clumps.
   
5. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture.
6. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.
   

Makes 6 to 8 servings.
Calories 73, Fat 4 g, Carbs 5 g, Sodium 456 mg, Fiber 1 g.

Quick Thai Green Curry

Quick Thai Green Curry
(6g Carbs, 2.3g Fiber)

INgredients:

1 tablespoon vegetable oil
2 shallots, minced
1 piece, 1-inch, ginger root, minced
1 to 2 teaspoons Thai green curry paste or to taste
1 14 1/2 oz. can chicken broth
2 cups sliced cooked chicken, beef or pork
1 16 oz. can coconut milk
1 8 oz. can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedges

DIrections:

1. Heat oil in a large skillet or wok over high heat; add shallots and ginger.
   
2. Stir-fry until fragrant, 1 minute. Reduce heat to medium; stir in curry paste.
   
3. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
4. Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
   
5. Serve over steamed rice or cooked noodles in large bowls with lime wedges on the side for squeezing.
   

Makes 4 servings
Calories 399, Fat 31 g, Carbs 6 g, Sodium 542 mg, Fiber 2.3 g.

Tomato Sippers

Tomato Sippers
(10g Carbs, 1g Fiber)

INgredient:

2 cups no-salt-added tomato juice or low-sodium vegetable juice
2 Tbsp lime or lemon juice
1 tsp Worcestershire sauce
1/2 tsp prepared horseradish
3 to 4 drops hot pepper sauce
Ice
2 celery sticks (for garnish)

DIREctions:

1. In a small pitcher stir together tomato juice or vegetable juice, lime or lemon juice, Worcestershire sauce, horseradish, and hot pepper sauce.
2. Pour mixture over ice in glasses. If desired, garnish with celery sticks.
   

Makes 2 servings
Calories 37, Fat 0 g, Cholesterol 0 mg, Sodium 41 mg,
Carbohydrates 10 g. Fiber 1 g.

Raspberry Muffins

Raspberry Muffins,
11g Carbohydrate; 4.5g Dietary Fiber

MAKES 6 LARGE MUFFINS

Ingredients:

1 cup almond flour
1/2 cup golden flax meal
1 teaspoon baking powder
1/8 teaspoon salt
1 cup Splenda
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
2 tablespoons water
2 tablespoons low fat butter, softened
2 eggs
2/3 cup fresh raspberries

Directions:

1. In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine everything with the dry ingredients and stir with a wooden spoon until well blended.
   
2. Gently fold in fresh raspberries, being careful not to crush them.
3. Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them.
4. Bake at 350°F 15 to 20 minutes, until the tops are golden brown.When muffins are done, allow to cool 5 minutes on a rack before removing from the pan.
   
5. Serve warm or at room temperature. Store in the refrigerator.
   

APPROXIMATE NUTRITION INFORMATION PER MUFFIN:
253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary
Fiber; 6.5g Net Carbs.

Delicious Salmon Croquettes

Delicious Salmon Croquettes

One of my most loved recipes! I make this for nearly every big
holiday, including Passover - always a big hit, never any leftovers
for the next day!

14 Patties

20 min 20 min prep

Ingredients:

1 (14 3/4 ounce) can pink salmon
2 eggs, lightly beaten
1 small onion, finely chopped
4 tablespoons matzo meal
salt & pepper, to taste
oil, for frying

Directions:

1. Separate salmon but save all juice.
   
2. Remove bones and skin (if any) from salmon, and then shred the salmon into fine pieces.
3. Place salmon into mixing bowl adding the juice from the salmon, beaten eggs, onion, salt, pepper, and matzo meal - mix well.
   
4. Form mixture into patties and fry on medium heat on both sides until golden brown.
   

Nutrition Facts

Calculated for 1 Patties 44g (Recipe makes 14 Patties)

Calories 55
Calories from Fat 16 (29%)
Amount Per Serving %DV
Total Fat 1.8g 2%
Saturated Fat 0.4g 1%
Polyunsat. Fat 0.5g
Monounsat. Fat 0.6g
Trans Fat 0.0g
Cholesterol 45mg 15%
Sodium 30mg 1%
Potassium 116mg 3%
Total Carbohydrate 2.2g 0%
Dietary Fiber 0.1g 0%
Sugars 0.3g
Protein 7.1g 14%
Vitamin A 70mcg 1%
Vitamin B6 0.1mg 3%
Vitamin B12 1.0mcg 16%
Vitamin C 0mg 0%
Vitamin E 0mcg 1%
Calcium 9mg 0%
Magnesium 9mg 2%
Iron 0mg 2%

http://www.recipeza ar.com/272066

Pecan Fudge Squares

Pecan Fudge Squares

Serving Size: 24

1/2 cup cold low fat butter
1/2 cup Atkins Bake Mix
1 cup ground almonds
1/4 tsp baking powder
1/2 cup splenda

Topping:
4 large eggs, beaten
1 cup Splenda
1/4 cup brown sugar twin
2 oz unsweetened baking chocolate squares
2 tsp vanilla
1/2 tsp salt
1 cup chopped pecans

Directions:

1. Preheat oven to 350°F-180°C In a medium size bowl add the dry ingredients for the crust, stir to combine.
   
2. Using a pastry blender, cut the cold butter into the dry mixture as you would to prepare pastry.
3. The mixture resembles coarse crumbs. Press into the bottom of a greased 9"x13" 230x330mm cake pan. Bake for 8 minutes.
4. Meanwhile in another bowl, beat the eggs, add the remaining ingredients, mixing well. Pour onto the prebaked crust ; bake for an additional 13 to 15 minutes or until set & the edges are lightly browned. Cool and cut into 24 squares.
   

-*If a thicker crust & topping is desired bake in a 9" square pan but
you might not get 24 squares.

Per Serving: 123 Calories
12 grams Fat
3 carbs

http://www.divinere cipes.com/ recipe.cfm/ recipeid/ 8667

Magic Buns

Magic Buns

Serving Size: 6

Ingredients:

4 eggs, separated
1/2 tsp sea salt
2 tbl low fat cottage cheese
non stick spray

Directions:

1. Preheat oven to 300°F-150°C Separate the eggs. Whip the whites with the salt until peaks form.
   
2. In a separate bowl, mix together the egg-yolk and cottage cheese.
   
3. Fold the cheese/yolk mixture into the whites, being very careful not to over-mix or break down the froth of the whites. A few streaks can remain.
   
4. Spray the cookie sheets with the pam. In 6 large circles, about the size of a saucer, mound the batter into 6 equal portions,slightly flattening the top of each mound.
5. Bake at 300°F-150°C for 30 to 40 minutes until browned. They will spread and probably touch.
   
6. Remove from cookie sheet immediately and cool on wire racks. They can be stored in a ziplock bag and reheated, but they are really the best served right out of he oven. If you decide to make the short cake use about 2 tsp of splenda or to taste. I mix this into the cheese/yolk mixture.
   

Per serving: 48 calories
3 grams fat
1 carb

http://www.divinere cipes.com/ recipe.cfm/ recipeid/ 8347/Magic- Buns

Apple and Celery Salad with Orange-Scented Dressing

Apple and Celery Salad with
Orange-Scented Dressing

(makes 4 servings)

1 tart sweet apple, 6 ounces (180 g), with peel, cored and chopped
3 ribs of celery, thinly sliced, about 1 1/2 cups (180 g)
1 tablespoon (15 ml) chopped walnuts
2 tablespoons (30 ml) fat-free mayonnaise
2 tablespoons (30 ml) nonfat plain yogurt
1 teaspoon (5 ml) grated orange zest
1 tablespoon (15 ml) fresh orange juice
6 cups (336 g) mixed salad greens

Place the apple, celery, and walnuts in a bowl.
In a small cup, combine the mayonnaise, yogurt, zest, and juice. Mix
well. Toss with apples mixture.
To serve, divide the greens onto 4 plates and top each with 1/4 of
the dressed salad.

Per serving: 66 calories (20% calories from fat), 2 g protein, 2 g
total fat (0.2 g saturated fat), 12 g carbohydrate, 3 g dietary
fiber, 0 mg cholesterol, 106 mg sodium
Exchanges: 1/2 carbohydrate (1/2 fruit), 1 vegetable, 1/2 fat

http://www.diabetic -recipes. com/recipes/

BEAN AND BRUSSELS SPROUTS CASSEROLE

BEAN AND BRUSSELS SPROUTS CASSEROLE

Recipe By :Diana from IL
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Vegetables-Brussel Sprouts

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 lb Brussel sprouts -- 454g
8 ozs frozen French cut green beans -- 250g
1 can waterchestnuts -- (8 oz) 240g sliced
SAUCE:
1/2 cup half and half
8 oz low fat cream cheese -- 250g
1/2 cup grated Cheddar cheese
1 Dash salt and nutmeg
grated cheddar cheese -- for garnish

Directions:

1. Wash the Brussels sprouts and cut off yellow leaves.
2. Combine spruts and green beans in saucepan with 1/2 cup boiling salted water. Cover and cook for 5 min. until vegetables are juxt cooked through and still bright green.
3. Add water chestnuts and cook 1-2 min. longer or until heated through. Drain and keep hot in serving bowl.
4. Meanwhile, prepare sauce by heating half-and-half in saucepan.
5. Add the cheeses and cook over low heat, stirring, until well combined and heated through.
6. Add salt and nutmeg. Pour hot sauce over vegetables.
   
7. Sprinkle with grated cheese and serve immediately.
   

Per Serving (excluding unknown items): 313 Calories; 28g Fat (78.8%
calories from fat); 10g Protein; 7g Carbohydrate; 2g Dietary Fiber;
88mg Cholesterol; 338mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@...
web site www.carb-lite. au.com
Over 5,000 Low Carb recipes in Master Cook Format

Breadmaker Bread-or Bagels

Breadmaker Bread-or Bagels!

Prep Time 2 1⁄2 hours

Description
I bought a breadmaker just to make my own low-carb bread and was attracted to one that had a bagel feature--why not! Then I combined several ideas into this recipe that makes the most wonderful bread yet!

Ingredients
1 c Warm water
1/2 t Sugar substitute
2 1/2 t Yeast
1 c Gluten Flour
1/2 c Flax Meal
1/2 c Soy Flour
1/4 c Oat Flour
1/4 c Wheat Germ
1 t Salt
2 pck Splenda

Instructions
Place water into breadmaker pan and sprinkle sugar and yeast into it.
Allow to stand while combining other ingredients in bowl. Add these
to the warm water mixture and set machine for 1 1/2 pound loaf cycle.
Add sunflower seeds & pumpkin seeds (or other nuts, etc.) toward the
end of the kneading phase. If available on your machine, a 2-hour
cycle works quite well. Measure out dry ingredients for a second loaf
(mix!) at the same time. To make bagels, divide kneaded dough (which
has been allowed to rise 30 min.) into 12 pieces (very stretchy, so
may need to cut with a sharp knife). Shape each piece into a ball,
stretching the "skin" around it as much as possible to make a smooth
surface. Cover & let rise until doubled. Gently (this is a trick!)
pull and press a hole in the middle of each bagel. Rest a little
longer & bring 3 quarts of water to a boil, adding a little malt
syrup or sugar (ugh!). Reduce heat to a simmer and preheat oven to
400 degrees. Gently lower each bagel into hot water & simmer 1 min.,
turning over in middle. Place on baking sheet, greased and/or
sprinkled with cornmeal. You may sprinkle bagels with poppy seed,
onion bits, sesame, etc., as well as an egg-white glaze. Bake until
done, maybe as long as 25-30 min., though these are smaller than the
recipe from which I took these directions.
Notes
A slicing machine will make nice thin slices if you freeze the loaf
for an hour or two first.
I developed this recipe for the bagel feature on my breadmaker
(Breadman ProArtisan), and it will make 12 nice chewy bagels, but I
noticed that the rising dough looked like a perfect loaf of bread, so
I use it more often for that.
Pumpkin seeds or sunflower seeds are optional.

Nutritionals
Nutritional information, per serving.
Calories:
90
Carbs:
6
Fiber:
2
Net Carbs:
4
Protein:
9
Fat:
3
Saturated Fat:
0

http://lowcarbeatin g.com/low- carb-cooking/ recipes/breads/ breadmaker-
bread-or-bagels

French Apple Clafouti

French Apple Clafouti

Yield: 8 Sweet ones

INgredients:

4 c Granny Smith sliced peeled
-=OR=-
4 c Rome apples; sliced peeled
1 1/2 c Whole milk;
4 Eggs;
1/2 c All-purpose flour; sifted
1/4 c Sugar;
1 1/2 ts Pure vanilla extract;

DIrection:

1. Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan.
   
2. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds.
   
3. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds.
   
4. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples.
   
5. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature.
   

Food Exchange per
serving: 1 FRUIT EXCHANGE + 1/2 WHOLE MILK EXCHANGE; CAL: 148;
CARBS:
22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg; LOW-SODIUM DIETS:
This
recipe is excellent.

Source: The Art of Cooking for the Diabetic by
Mary Abbott Hess,R.D.;M. S. and Katharine Middleton

Piquant Baked Fish With Mushrooms and String Beans

Piquant Baked Fish With Mushrooms and String Beans

A low-calorie meal that is satisfying

4 servings

1 hour 20 min prep

Ingredients

500 g fish fillets
3 cups string beans (green beans)
3 cups mushrooms
3 bell peppers
3 tablespoons fresh coarse ground black pepper
2 1/2 tablespoons salt
1 teaspoon herbs (thyme, rosemary or oregano)
2 onions
3 tablespoons vinegar
1 tomato
1/2 cup celery
1/2 cup cucumbers
1 dash chili flakes
1 teaspoon worcestershire sauce

Directions

1. Wash fish thoroughly, then season with 1 tbsp salt, 2 tbsp ground black pepper and 1/2 tsp herbs. I like to steam the fish in a microwave for about 4 minutes, as this melts off any excess fat from the fish before this goes into the oven.
2. Halve the bell peppers and roast with cut side facing downwards until skin is slightly charred.
   
3. Peel off the skin, and cut into thin strips. Reserve 1/3rd for the salsa.
   
4. Chop onions finely, then add 2 tbsp vinegar and 1 tbsp salt.
   
5. Soak overnight if possible. If you prefer a less pungent flavour, microwave the onions for 1-2 minutes. Reserve half for the salsa, and chill the rest.
6. Make the salsa by chopping the tomato, celery and cucumber finely. Add the reserved bell peppers and pickled onions. Season with 1/2 tbsp salt, 1 tbsp ground black pepper, 1/2 tsp herbs and 1 tbsp vinegar, chili flakes and worcestershire sause.
7. Wash the string beans and cut into bite-sized pieces. Wash the mushrooms (I know this isn't the correct thing to do, but after all, they've been growing in the dirt!) and pat dry.
8. Place fish into an large oven-proof dish. Spread half the salsa over the fish, and chill the rest. Arrange the rest of the sliced bell peppers over it, and arrange the string beans and mushrooms around the fish.
   
9. Cover with aluminium foil and bake for 30-40 minutes at 170 degrees celcius. Serve with the rest of the pickled onions and salsa.
   

Nutrition Facts

Calculated for 1 serving (500g)
Recipe makes 4 servings

The following items or measurements are not included below:
herbs

Calories 240
Calories from Fat 17 (7%)
Amount Per Serving %DV
Total Fat 2.0g 3%
Saturated Fat 0.4g 2%
Polyunsat. Fat 0.8g
Monounsat. Fat 0.3g
Trans Fat 0.0g
Cholesterol 68mg 22%
Sodium 4494mg 187%
Potassium 1041mg 29%
Total Carbohydrate 24.2g 8%
Dietary Fiber 7.7g 30%
Sugars 8.3g
Protein 34.2g 68%
Vitamin A 1397mcg 27%
Vitamin B6 0.8mg 40%
Vitamin B12 1.3mcg 22%
Vitamin C 92mg 154%
Vitamin E 1mcg 5%
Calcium 117mg 11%
Magnesium 104mg 26%
Iron 3mg 19%

http://www.recipeza ar.com

Broccoli Sadad with Ham

BROCCOLI SALAD WITH HAM

1 bunch fresh broccoli, about 1 pound before trimming
8 ounces diced ham
4 ounces cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons cider vinegar

1. 2 tablespoons granular Splenda or equivalent liquid Splenda Trim and peel the tough stalks and finely chop the broccoli. Place in a large bowl.
   
2. Add the ham and cheese. In a small bowl, blend the remaining 3 ingredients.
   
3. Mix into the broccoli mixture and chill several hours before serving. Season to taste with salt and pepper, if desired, but I usually find that no seasoning is needed.
   

Makes about 8 servings

With granular Splenda:
Per Serving: 320 Calories; 30g Fat; 10g Protein; 5g Carbohydrate; 1g
Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 318 Calories; 30g Fat; 10g Protein; 4g Carbohydrate; 1g
Dietary Fiber; 3g Net Carbs

This is basically the same as the Broccoli Crunch Salad, but has ham
instead of bacon. It makes a nice main dish salad.

Eggplant Meze

Eggplant Meze

One of the most popular vegetables in Greece is eggplant, and many traditional recipes combine it with garlic, tomato, lemon and olive oil for good reason! Enjoy this classic combo in meze (meh-ZAY) style, a flavorful spread customarily served with crackers or pita bread.

Serves 4

Ingredients:

1 large (or 2 medium) eggplants
1 garlic clove, mashed
1/2 small onion, chopped
1 tablespoon chopped parsley
1 large fresh tomato, seeded and chopped
1 teaspoon dried marjoram
1 teaspoon fines herbs
2 teaspoons lemon juice
1/4 cup extra virgin olive oil

Preheat oven to 350°F.

1. Pierce eggplant with a fork several times and bake for 1 hour or until tender. When cool, peel the eggplant and chop it into 1/2 inch pieces.
2. Combine chopped eggplant with garlic, onion, tomato, parsley, herbs, lemon juice and olive oil in a food processor or blender.
3. Process until well combined, leaving the mixture a little bit chunky.
4. Refrigerate for at least 2 hours. Serve with crackers or pita bread.
   

Nutrition Info
Per Serving (5 oz-wt.): 140 calories (12 from fat), 12g total fat,
1.5g saturated fat, 3g dietary fiber, 1g protein, 8g carbohydrate,
0mg cholesterol, 5mg sodium

Author : www.wholefoodsmarket.com

Triple Orange Jello

Triple Orange Jello

Here is a little something that I whipped up with some ingredients we had around the house. It is really quite delicious, and a nice light dessert for a summertime or wintertime treat!

Ingredients:

1 (1/3 ounce) packet sugar-free orange gelatin (such as Jello)
1 cup boiling water
1 medium navel orange or other seedless orange
8 ounces diet orange soda

1. Peel and separate orange into segments. Cut orange segments into thirds and place in the bottom of a gelatin mold.
2. Dissolve orange gelatin into the cup of boiling water, stirring until the mixture is incorporated. Add the diet orange soda to the mixture.
   
3. Pour over the sliced orange segments.
4. Refrigerate the mixture for 4 hours or until the gelatin sets. If desired, this recipe can be made into individual dessert dishes. Just divide the gelatin and segements into dishes appropriately, and let cool.
   

Nutrition Facts

Calculated for 1 serving (153g)
Recipe makes 4 servings

Calories 21
Calories from Fat 0 (2%)
Amount Per Serving %DV
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Polyunsat. Fat 0.0g
Monounsat. Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 23mg 0%
Potassium 59mg 1%
Total Carbohydrate 6.1g 2%
Dietary Fiber 0.8g 3%
Sugars 3.0g
Protein 0.7g 1%
Vitamin A 86mcg 1%
Vitamin B6 0.0mg 1%
Vitamin B12 0.0mcg 0%
Vitamin C 20mg 34%
Vitamin E 0mcg 0%
Calcium 18mg 1%
Magnesium 5mg 1%
Iron 0mg 0%
Alcohol 0.0g Caffeine 8.5mg