Lean Pork Breakfast Patties
3/4 c Shreds of whole bran cereal 1/4 ts Dried rosemary leaves,
1/3 c Apple juice Crushed
1/2 lb Center cut pork loin, 1/8 ts Salt
Ground 1/8 ts Hot pepper flakes
1/4 ts Fennel seed
In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add
remaining ingredients; mix well. Shape into six patties. Heat broiler.
Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5
minutes on each side, or until no longer pink. Makes 6 patties.
Microwave directions: Prepare patties as directed above. Place on
microwave-safe roasting rack; cover with waxed paper. Microwave on high
for 5-6 minutes or until no longer pink, turning patties and rearranging
once halfway through cooking.
Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g
(0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg;
potassium 230 mg; exchanges: 1 lean meat, 1/2 starch.
CACTUS PEAR BREAKFAST SHAKE
Yield: 2 Servings|
2 Cactus pears; peel/chunked
1 lg Banana; peel/chunked
4 Ice cubes
1 1/2 tb Honey
1 c Milk
Press cactus pears through medium disk of food mill. Combine puree in
blender or processor with banana, ice cubes, honey and milk; whirl
until no chunks of ice remain. Serve at once to 2.
from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Yield: 1 Servings|
1 pk Alba or WW Chocolate Drink
2 tb Coffee
1 tb Peanut Butter
2 tb Raisins
2 tb Oatmeal
Mix all together; place on plastic wrap. Shape into a log. Freeze.
Cut in slices. WW exchanges: 1 milk, 1 fruit, 1 bread, 1 protein, 1
Yield: 10 Servings|
2 Loaves frozen bread dough
- (1 lb. loaves); thawed
1 c Brown sugar; firmly packed
1 pk Vanilla pudding (regular)
1/2 c Milk (or half-and-half)
1/2 c Nuts; chopped, divided
1/2 c Raisins; divided
Cut 1 loaf of dough into small pieces; place dough pieces in a greased
13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle
half of the brown sugar mixture over dough pieces; sprinkle with 1/4
cup nuts and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over
first layer. Drizzle remaining brown brown sugar mixture over dough
pieces; sprinkle with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325 degrees for 50
to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be
substituted for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979.
OLIVE GARDEN HEART HEALTHY CHICKEN/PASTA
Yield: 4 Servings|
-WALDINE VAN GEFFEN
8 oz Fresh pasta shells -- or
6 oz Dry pasta shells
1 1/4 lb Fresh spinach
1 lb Chicken breast; boned,
Skinned -- grilled, cut1"
4 md Cloves garlic-chopped fine
1 ts Olive oil -- or
1 c Chicken broth
1/2 ts Nutmeg or mace
Salt and pepper
1/2 c Parmesan -- grated
Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy
skillet over medium heat, add the oil or vegetable spray and saute
the garlic, stirring constantly, until it is white. Don't allow it to
brown. Add the spinach and nutmeg or mace, salt and pepper. Add the
chicken pieces to the spinach, stir and turn and add a small amount
of the reserved cooking broth. Stir and turn the spinach until it is
hot, adding broth as necessary. Remove pasta and immediately drain.
Add the shells into the spinach mixture and blend well. Serve
immediately with Parmesan.