Source: CL Low-Fat Low-Calorie Quick & Easy Cookbook
Posted by: Betty (BMS2003)
July 12, 2006
1/2 t minced garlic
4 plum tomatoes, quartered
3/4 c balsamic vinegar
1/4 c fresh basil leaves
1/2 t ground pepper
1/4 t salt
4 (4-oz) skinned, boned chicken breast halves
Vegetable cooking spray
4 plum tomatoes, halved
Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400\u00b0).
Remove chicken from marinade, discarding marinade. Coat tomato halves with cooking
spray. Place chicken and tomato halves on rack; grill, covered, 5 to 6 minutes on each
side or until chicken is done and tomato is cooked but still slightly firm. Place chicken on
4 individual serving plates; top each chicken breast half with 1 tablespoon reserved
tomato mixture. Arrange 2 grilled tomato halves on each plate with chicken.
Maida Heatter's New Book of Great Desserts
Healthy Units: 2.5
Serving Size: 10
Posted By: Bawstinn32 (Maria)
July 14, 2006
6 cups blueberries (about 2 pints)
1/4 cup cornstarch
1/4 cup cold water
3/4 cup boiling water
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Place berries in large bowl of cold water. Let water run off between your fingers as you
scoop up berries and place on paper towels to drain. As you do, pick over them carefully
and remove any unripe berries, loose stems, etc.
Place pan over medium-low heat and stir constantly. While cooking and stirring, press
the berries against the sides of the pan to crush them. Cook until the mixture comes to a
low boil, then thickens and becomes somewhat clear. It should take about 10 minutes.
Then reduce the heat to low and cook very gently for about 3-4 minutes.
the reserved berries with the warm sauce.
Pour into prepared piecrust; let cool. Refrigerate for about 3 hours before serving.
Per Serving (excluding unknown items): 149 Calories; 1g Fat (8.5% calories from fat);
Eating Well, spring 2004
Healthy Units \u2013 3
8 (3/4 cup serving)
July 16, 2006
1 TBS extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1\u00bd tsp ground cumin
\u00be tsp ground cinnamon
\u00bd tsp ground ginger
Pinch of cayenne pepper
1 \u00bd cups bulgur
2 \u00bd cups water
\u00bd tsp salt, or to taste
\u00bd cup slivered almonds
2 cups frozen peas and carrots
1 tsp freshly grated lemon zest
2-3 Tbl lemon juice
Freshly ground pepper to taste
3 Tbl coarsely chopped fresh mint or
1. Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring
often, until softened, 3 to 4 minutes. Add garlic, cumin, cinnamon, ginger and cayenne;
cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add water
and salt; bring just to a simmer. Reduce heat to low, cover and simmer until the bulgur is
tender and most of the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring
constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a plat to cool. Cook
peas and carrots according to package directions.
3. When the bulgur is ready, add lemon zest, lemon juice, pepper, peas and carrots; fluff
and mix with a fork. Sprinkle with mint (or parsley) and almonds; serve hot.
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