Great Greek Avocado Sauce
Ready in 1 hour and 10 minutes * Makes 16 servings
Ingredient:
2 large avocados, peeled and pitted
4 cloves fresh garlic, chopped
1 cup lemon juice
1/2 cup fat-free sour cream
1 cup cucumber, seeded, chopped
1/4 tsp red pepper, crushed
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint.
Instructions:
Use a food processor to combine the avocados, garlic, lemon juice, sour cream and the cucumber.
Add the red pepper, cilantro and mint. Mix well.
Chill for about 1 hour before serving.
Calories 100 Fat 8g Carbs 9g Fiber 9g Protein 2g
Diet Borscht
2 cups Onion, chopped
1 Med. Cabbage, chopped (approx. 12 cups)
6 lg Carrots, grated (4cups)
5 stalks Celery, chopped
1 lg Green Pepper, chopped
2 cups Beets, grated
4 cups water
1 pkg. Lipton Onion Soup Mix
2 qts Tomatoes with juice, pureed
4 cups V-8 or tomato juice
1/4 cup Fresh Dill, chopped
2 Tbsp Dill Seed
1/2 cup Dill Pickle Juice (optional)
Salt & Pepper, to taste
Fat-Free Sour Cream
Spray no-stick spray on bottom of large stock pot. Saute onion covered 10-15 minutes, until soft, stirring often. Add enough water to just cover onions. Simmer, covered approx. 20 minutes, stirring often. Add the Onion Soup Mix, the remainder of the vegetables and the water. Mix well, bring to a boil. Reduce heat and simmer for 20 minutes. Add remaining ingredients except sour cream. May seal in mason jar for convenience. No need to process. Add a dollop of fat-free sour cream to hot soup when serving.
(Pauline)
Cajun Shrimp Marinade
1/2 cup olive oil
1/4 cup soya sauce
1 tsp freshly grated lemon peel
1/4 cups fresh lemon juice
1/4 cup fresh parsley, chopped
2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp dry mustard
1/2 tbsp paprika
3 cloves fresh minced garlic
1/4 tsp ground cayenne
This is also fabulous on chicken breast. I only marinade the shrimp for a couple of hours, but the chicken is better if you let it marinate for 24 hours.
(Pauline)
Apricot/cranberry chutney
1/4 cup dried apricots
1 (12 oz) pkg fresh cranberries
1/2 cup raisins
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1 pinch ground cloves
1 cup water
3/4 cup sugar
1/2 cup cider vinegar
In medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
In a medium saucepan, boil water and sugar, stirring constantly until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes.
Remove from heat, and allow to cool for 5 minutes.
Leek soup
3 tbsp marg.
2 cups sliced leek (not green tops)
1 small onion
2 cups sliced raw potatoes
2 cups water
2 chicken bouillon cubes
2 cups milk (i use half water)
2 tbsp parsley
Melt marg in medium saucepan. Add leeks and onion, saute until tender. Add potatoes water and cubes let simmer until potatoes are tender. Put in blender, cover. Blend on high until smooth. Put back in pot and add milk.
(Gail)
Best Ever Vegetable Beef Soup
1 lb. extra lean ground beef 7 1/2 oz. tomato sauce
2 cups chopped onions 1/2 cup Barley
1 cup chopped celery 2 bay leaves
1 cup thinly sliced carrots 2 tsp chili powder
6 cups water 2 tsp basil
3 tbsp beef bouillon powder 1 tsp salt
28 oz. tomato, undrained & chopped dash of pepper
2 - 14 oz. cans green beans, drained
Brown ground beef in a large heavy saucepan. Drain off excess fat. Add onion, celery and carrots. Cook, stirring for 5 minutes. Add all remaining ingredients, except green beans. Bring to a boil, and reduce heat, cover and simmer for 50 minutes. Add green beans and cook until beans are heated through and barley and vegetables are tender. Remove and discard bay leaves.
Makes 8 serving - 3 points per serving.
