* Exported from MasterCook * Tomato And Basil Pizza Recipe By :http://cookinglight.com/special/hlcc.asp Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 All-purpose Pizza Dough -- see recipe 2 teaspoons yellow cornmeal 2 teaspoons olive oil 2 garlic cloves -- minced 1 can diced tomatoes -- (14.5-ounce) undrained Cooking spray 3/4 cup shredded Gruyare or Swiss cheese -- (3 ounces) 1/4 cup thinly sliced fresh basil 1/4 cup grated fresh Parmesan cheese -- (1 ounce) 1. Roll the prepared dough into a 15-inch circle on a floured surface. Place the dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover the dough, and let rise in a warm place 20 minutes or until puffy. 2. Preheat oven to 450F. 3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add tomatoes; cook 5 minutes or until liquid almost evaporates. 4. Lightly coat dough with cooking spray. Spread tomato mixture over dough, leaving a 1-inch border, and top with Gruyare, basil, and Parmesan. Bake at 450 for 15 minutes or until golden. Yield: 4 servings (serving size: 2 slices). CALORIES 547 (21% from fat); FAT 12.9g (sat 5.9g, mono 4.7g, poly 13g); PROTEIN 21.7g; CARB 84.6g; FIBER 4g; CHOL 29mg; IRON 5.8mg; SODIUM 668mg; CALC 363mg From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : For a crunchy crust, make sure your oven is preheated. Use fresh tomatoes if you have them in place of canned. To slice the basil, stack the leaves, and roll them up as you would a cigar; then slice crosswise. * Exported from MasterCook * Turkey In The Straw Recipe By :JoAnna Lund -- Diabetics Healthy Exchanges Cookbook -- pg 18 Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Bisquick Reduced Fat Baking Mix 2/3 cup Carnation Nonfat Dry Milk Powder 2 eggs -- or equivalent in egg substitute 1 teaspoon dried parsley flakes 2 teaspoons poultry seasoning 1 cup water 8 ounces diced cooked turkey breast -- 1 1/2 cup 1 cup chopped celery 1/2 cup finely chopped onion Preheat oven to 375 degrees. Spray a deep-dish 10 inch pie pan with butter-flavored spray. In a large bowl, combine baking mix, dry milk powder, eggs, parsley flakes, poultry seasoning, and water. Mix well using a wire whisk. Stir in turkey, celery, and onion. Pour mixture into prepared pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Place pie plate on a wire rack and let set 5 minutes. Cut into 6 servings. Each serving equals: Diabetic:2 meat, 1 starch 163 calories, 3 grams fat, 18 gm protein, 16 grams Carbohydrate, 266 mg Sodium, 1 gm fiber. HE: 1 2/3 protein, 2/3 bread, 1/2 vegetable, 1/3 skim milk. This freezes very well. I would cut into slices and individually wrap in foil. Put all wrapped slices in a freezer ziplock bag. Thaw in refrigerator (or just heat from the frozen state) . I would try a 325F oven for 10-15 minutes. Reheat them right in the foil. JaneStarr Description: "Reduced Fat Bisquick Recipe From JoAnna Lund" S(Diet-exchange@onelist.com): "FF and ELF by Janestarr@home.com in CT on 1/25/00" - - - - - - - - - - - - - - - - - - - NOTES : JaneStarr's Notes: I made this last night using turkey leftover from cooking a whole breast in the crockpot on Sunday (1 hr. on low, 6 or more hrs on high -- seasoned with a cup of chicken broth poured over). I don't care for the flavor of raw onions, so I took some frozen chopped ones from my freezer and sauteed them (with a bit of sliced shallots) in a pan with cooking spray. I used Old Bay for the poultry seasoning. This was very tasty. Comes out to 4 pts if cut into 4 servings (using Egg Sub.), but 1/6 of recipe is quite filling. * Exported from MasterCook * Tutti-frutti Cookies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup shortening -- I used smart balance oil by smart beat instead 1 cup lightly packed brown sugar -- or substitute 2 eggs 1 teaspoon butter flavor extract 1 1/4 cups all-purpose flour 1 cup ground flax seed 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon nutmeg -- I used 1/8 tsp 1/2 cup oatmeal 1 cup raisins -- or golden raisin & cherry mixture 1/2 cup citron peel -- or candied fruit 1/2 cup chopped pecans Preheat oven to 350 degrees. In a bowl, beat together the shortening or Smart Balance oil,sugar,eggs and vanilla, set aside. In a separate bowl, combine flour, ground flax, baking soda, salt, cinnamon, cloves and nutmeg. Gradually stir into liquid mixture. Stir in oatmeal, raisins, peel or fruits and pecans. (YOU WILL NEED TO MIX REAL WELL, MIXTURE IS VERY THICK AND YOU NEED GOOD MUSCLES TO MIX THIS AROUND THOROUGHLY), Mix until thoroughly combined. Form into 1 inch balls. Place on a greased cookie sheet , leaving approximate 2 inches between cookies. Bake 12 minutes or until golden brown. Remove from sheet onto a wire rack and cool. SERVING SIZE: 2 COOKIES (about 2" in diameter) SINGLE SERVING NUTRIENT VALUES: 156 CALORIES...6.5 GM FAT...87 MG SODIUM...2.8 GM PROTEIN...2.3 GM POLYUNSATURATES...183 MG POTASSIUM...22.8 GM CARBOHYDRATE...2.4 GM MONOUNSATURATES...26 MG FOLATE...2.0 GM FIBRE...1.4 GM SATURATES...15.4 MG CHOLESTEROL Note from Vickey: ***SMART BALANCE PATENTED TO IMPROVE CHOLESTEROL RATIO! ( BRANDEIS UNIVERSITY RESEARCHERS HAVE CREATED A PRECISE BALANCE OF NATURAL VEGETABLE OILS, PATENTED TO IMPROVE THE RATIO OF HDL "GOOD" TO LDL "BAD" CHOLESTEROL. NUTRITION FACTS: SERVING SIZE 1 TBLSPN ( 14 GMS ) 120 CALORIES...CALORIES FROM FAT 120...TOTAL FAT 14 GMS...SATURATED FAT 3.5 GMS...POLYUNSAT. FAT 3.5 GM...MONOUNSAT. FAT 6 GM...CHOLESTEROL 0 MG...SODIUM 0 MG...TOTAL CARB. 0 GM...PROTEIN 0 GM INGREDIENTS: SUPER PALM OLEIN, SOYBEAN OIL, CANOLA OIL, OLIVE OIL: (A PRECISE BLEND OF NATURAL VEGETABLES OILS ), AND DL-A-TOCOPHERYL ACETATE ( VITAMIN E ) " THE FATTY ACID PROFILE IN THIS OIL BLEND CONFORMS TO THE AMERICAN HEART ASSOCIATION'S PUBLISHED STEP 1 DIET. I know this is a lot of information, but I felt I needed to let everyone know about it and why I used it in the cookies and also in the Flaxseed Banana Bread. Source: "Flax Council of Canada" S(JoAnna Lund's Healthy Exchanges@Onelist): "VICKEY [BABYBOOP50@YAHOO.COM] on Fri 4/14/2000" Yield: "60 COOKIES" - - - - - - - - - - - - - - - - - - - NOTES : The second recipe is TUTTI-FRUTTI COOKIES also made with flaxseeds which I just finished baking and when the first batch came out, you got it, I just couldn't help myself and had one immediately, the smell of these cookies while baking drove me crazy. These cookies are so delicious, slightly crunchy on the outside, soft and moist on the inside with a cake like texture. All I can say is delicious, delicious, delicious, I've died and gone to cookie heaven. THIS IS ANOTHER ONE YOU HAVE GOT TO TRY! -- Vickey --- Perhaps we can find a way to reduce these recipes to under 30%CFF. I certainly wouldn't use the shortening called for in the cookie recipe (but Vickey made them successfully with Smart Beat). I plan to try the banana bread recipe hopefully next week. * Exported from MasterCook * Warm Broccoli And Mushroom Salad Recipe By :http://www.mushroomcouncil.org Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups broccoli florets -- fresh 3 slices bacon -- cut into pieces 3/4 cup onion -- finely chopped 2 tablespoons balsamic vinegar -- or- 2 tablespoons raspberry vinegar 8 ounces button mushrooms -- sliced In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside. In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring frequently, until the onion is crisp- tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Kristin: I'd probably use Canadian Bacon and nonfat chicken broth in place of regular bacon and bacon grease. * Exported from MasterCook * Wheat Berry Salad, Peas, Broadbeans, Tomatoes, Mesclun Recipe By :Hanneman april 2000 Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Grains & Cereals Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheatberries cooked in stock -- from 1/3 cup dry measure and plenty of broth or farro or barley 1/4 cup shelled edamame (fresh soy beans) -- cooked or limas or favas 1/4 cup shelled peas 3/4 cup diced ripe tomatoes -- or to taste 1/3 cup diced red onion -- small dice 2 cups mesclun or spring greens -- approximately Vinaigrette: 2 tablespoons fresh orange juice 1/2 teaspoon soy sauce 3 tablespoons water or broth 1 teaspoon white wine vinegar 1 teaspoon balsamic vinegar 1/2 teaspoon Key West Spice Blend -- or to taste or other herbal seasoning salt 2 teaspoons extra virgin olive oil freshly ground black pepper -- to taste Combine cooled or room temperature wheat berries, the broad beans, peas and tomatoes. Toss with the spring greens. In a small bowl, combine all ingredients for the vinaigrette, adding the oil last, with a whisk.Pour over the salad. Toss to coat. Salad may be eaten chilled or at room temperature. Mesclun: A combination of several varieties of salad greens, particularly baby lettuces; available in many supermarkets. Look for mesclun with crisp leaves and no sign of wilting. It may be refrigerated in a plastic bag for up to five days; wash and blot dry just before using. Mesclun mixes can vary, but commonly include: radicchio, arugula, sorrel, dandelion, oak leaf, mizuma and frisee. Source: "See Bon Appetit May 2000 p129 for inspiration" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Key West Spice Blend from McCormick: salt, sugar, lemon peel, basil, thyme, celery seed, parsley, garlic, onion. I tossed the salad with fresh red onion diced small. Wheatberries take awhile to cook. according to the package, I should soak them overnight. But never one to plan that far ahead, I boiled them in water for 5 minutes then let them stand for an hour. Drained and rinsed. Cooked them in water with a carrot and celery and old bay seasoning and a green onion for about 40 minutes. Done! Two third of the batch went to the sald. the other was joined by rice in a soup. Couldn't let that broth go to waste. I sauted half and onion, cubed a sweet potato pureed some overcooked green beans along with the carrot and celery from the broth. Add more water, some masala, a little more of the spice flavors, and some orange juice to brighten it all. etc. and both meals were wonderful!-) But noo way is the soup a recipe. * Exported from MasterCook * Wild Willie's No. 1 Rub California Style Barbecue Recipe By :Gary Maines of Riverside Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Grilled, Smoked, BBQ Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup paprika 1/4 cup ground black pepper 1/4 cup salt 1/4 cup sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons cayenne pepper Combine all the ingredients in a bowl. Massage into meat. Refrigerate rubbed meat for 24 hours to allow flavors to permeate. Makes 2 cups. Yield: "2 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Cheese Ravioli Recipe By :Cooking Light Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 can no-salt-added diced tomatoes -- (14.5-ounce) undrained 1 garlic clove -- minced 1 package fresh cheese ravioli -- (9-ounce) -- (such as Contadina) 2 cups finely chopped spinach -- (5 ounces) 1/8 teaspoon sugar 1/8 teaspoon coarsely ground black pepper 1 tablespoon grated Parmesan cheese 1. Combine the first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes. Uncover and cook an additional 5 minutes or until done. 2. Stir in spinach, sugar, and pepper; cover and cook 2 minutes. Remove from heat, and let stand 5 minutes. Sprinkle with Parmesan cheese. Yield: 2 servings (serving size: 2 cups). CALORIES 505 (26% from fat); FAT 14.5g (sat 8g, mono 4.1g, poly 0.4g); PROTEIN 25.8g; CARB 69.7g; FIBER 7.4g; CHOL 107mg; IRON 5.6mg; SODIUM 640mg; CALC 476mg From "Tina Bell" - - - - - - - - - - - - - - - - - - -