DIET RECIPES ONLY

That sounds good.

 

Sue,
Not a dumb ?, but it will affect the taste! Ya don't wanna do it!! (too bad, cuz olive oil's great for you!)

 

I substitute olive oil or walnut oil (supposed to help boost "good cholesterol") all the time. Perhaps you've tried with a strong-flavored olive oil? There are some that have a more mild flavor than others. Usually the label will say.

You could always halve the recipe and try olive oil to see how it works.

 

I am thinking the lighter the color to less flavor in olive oil. But I can't remember for sure. I substuted for oil in cake once, didn't use all it called for though,could tell the difference.

 

MANGO SALSA

Combine these and set aside:
1 1/2 cup chopped mango
1 tsp. minced garlic
1/2 small jalapeno, seeded and minced (or the whole thing if you like it hot)
1 1/2 tbl. fresh cilantro

Combine in a small saucepan:
1/4 cup Splenda
1/4 cup sliced green onion
1/4 cup white vinegar
2 tbl. lime juice
Bring to a boil, then pour over the first ingredients. Stir gently and chill. Yield:1 3/4 cups.
Serve over grilled or baked chicken, chops, or fish.

Delicious, and pretty, too!

 

I've never eaten mango, whats it like?

 

The texture and taste is sort of like a peach. It's very good!

 

Someone shared this on another board I am part of and I wanted to share it here. I will be making it soon.


Harvest Pecan Casserole

4 medium sweet potatos, peeled, cooked (about 1 3/4 pounds)
1/2 - 1 can of pumpkin puree
1/2 to 1 C. Fat Free Sour Cream
1 tsp. Vanilla
5 1/2 tsp. Splenda
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground AllSpice
1/4 cup coarsly chopped pecans

Directions:
1. Mash sweet potatoes with tater masher or beat with electric mixer until smooth (can use a food processor), mix in remaining ingredients except pecans.

2. Spoon mixture into an ungreased 1 qt casserole or souffle dish

3. Sprinkle with pecans.

4. Bake uncovered at 350 degrees until hot throughout, about 30 min.

 

By Curtis.....(My own)

1 Lb Navy Beans
1/2 Head Cabbage (chopped)
2 Big Tomatoes (diced)
1 Onion (chopped)
1/2-1&1/2 Tsp Sea Salt
1/2 Tsp crushed red pepper
1 Bay leaf
1/4 cup olive oil
16 oz vegetable broth (I like to make my own by boiling down celery, onion, leeks, and carrots for several hours)

Prepare the beans by soaking overnight, or whatever your preffered method.

Throw the prepared beans, along with everything else in a crockpot for about 8 hours. Add oregano, & pepper for taste. Stir once in a while, to keep oil from collecting on top.

This makes an excellent pot luck dish, that should be good with vegetarians, dieters, and everyone else. The longer it cooks, the better it tastes. Yum.

 

That sounds good Bro Curtis.

Could the oil be reduced or left out?

 

It could be reduced, or substituted, but the oil does cook into the beans, giving it texture. I don't think olive oil is a cholesterol inducer, but I could very well be mistaken. In a big crockpot, 1/4 cup isn't much.

I usually make this dish by using raw hot Italian sausage & beef broth, but that wouldnt be very diet, now would it ? I made it this way the first time for one of my vegan friends, and she loved it.

Also when it is done cooking, leave it to cool, and the oil, or sausage grease will float to the top, and you can scoop it out.

Thanx for the comment, though. Being in this forum makes me VERY nervous.

 

Is it too early to post holiday recipes? I'll post my ff mashed potatoes recipe as well as my crustless pumpkin pie. My brother is diabetic and loves the pie! You don't even miss the crust!

 

Bro Curtis, olive oil is safe.
Have you ever had the turkey italian sausage? It's really good, no grease.

 

PLEASE post your recipes, Songbird, for those of us who like to plan ahead.
Agreed, no problem with olive oil, donnA.
I'm so thankful there will be no fat, trans fat, or cholesterol in Heaven!!!! (Or maybe there will be, and we can just have all we want of it!!!)

 

I'm on a migraine management diet. Here's one of my favorite snacks:

One pkg. cream cheese, softened in the microwave
2 or 3 pkgs. Splenda
1 tsp. vanilla
1/2 cup chopped toasted pecans

Cream the cheese (you can use low or no fat) with the Splenda and vanilla. Stir in the pecans. Serve with celery sticks and sliced apples and pears.

You can substitue brown sugar for the Splenda. I'd use about 1/4 cup.

Yummy!

 

Thanx, ladies, for the feedback.

 

Gwen thats sounds yummy, may have to do that for a picnic sometime.