Sparkling Dainties

1 package of sugar free jello
1/2 cup boiling water
2 tbls. nonfat dry milk powder

In 8 inch dish or pan, stir jello and boiling water until jello is dissolved. Chill till firm. Cut into 1-inch squares: roll in milk powder to coat. Makes 64 dainties.

0 calories, 0 carbs, Per serving
Looked kinda interesting to me so I thought I would pass it on :)

Haven't made either one, but both are on my list to try one day!

RED LENTIL BULGUR SOUP

Ingredients:

1/2 cup (90 g) red split lentils
1/4 cup + 1 tablespoon (50 g) bulgur
5 cups (1200 g) water
1 small size (30 g) onion
2 teaspoons (12 g) sea salt
3 tablespoons (40 g) butter
2 tablespoons (12 g) whole grain flour
(you can use spelt or whole wheat pastry flour)
1 1/2 tablespoons (20 g) tomato paste
1 1/2 tablespoons (1 g) dried mint
1/2 teaspoon (1 g) red pepper
1 1/2 tablespoons (20 g) lemon juice


Instructions:

Combine red split lentils and bulgur in a saucepan. Add water and simmer uncovered for 10 - 15 minutes or until tender. Remove scum with a perforated spoon.

Stir in chopped onion. Season with salt. Simmer for 40 minutes or until lentils and onion are tender.

Melt margarine in a skillet. Stir in flour blending well. Brown lightly. Add tomato paste, crushed mint and red pepper. Mix well.

Sprinkle mixture over soup. Serve hot with lemon juice.

Makes 6 servings.
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APPLE BROWN BETTY

Ingredients:
4 cups apples
1 cup toasted wheat germ
1/2 cup rolled oats
1 teaspoon cinnamon
1/3 cup frozen concentrated apple juice
4 tablespoons butter
1/2 lemon


Directions: Slice 2 cups unpeeled apples into quart baking dish. Sprinkle with 1/2 the juice from 1/2 lemon.

Mix together in a bowl: wheat germ, rolled oats, cinnamon, thawed apple juice, and butter.

Sprinkle 1/2 oat and wheat germ mixture on top of apples. Slice the rest of the unpeeled apples on top; sprinkle with remaining lemon juice; and then sprinkle the remaining oat and wheat germ mixture over the apples.

Bake at 350 degrees for 45 minutes or until apples are soft and the topping is crunchy.

Serves 6.

Pork Chops With Dijon & Applesauce

4 pork chops trimmed of all visible fat
1 teaspoon of garlic powder
salt and pepper to taste
1 cup of unsweetened applesauce
1 tablespoon of dijion mustard (I used a spicy brown)
1/2 tsp sage

Heat 2 tsp oil in pan. Sprinkle garlic powder and pepper over both sides of the pork chops. Next brown chops over high heat. Mix together applesauce, mustard, sage and salt to taste. Lower heat and pour applesauce mixture over chops. Cover and let simmer for 20 minutes or until done. Adjust seasonings if you wish. Serve with brown rice.

I recently made this and it turned out great and it was so easy.

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Baked Salmon

2 Salmon fillets
1 yellow onion sliced in thin rings
2 plum tomatoes sliced thin
1/2 tsp dried basil or Italian herb mix
Juice of half a lemon
Salt and pepper

Place fish in lightly oiled baking dish. Sprinkle on lemon juice. Place onion rings and tomatoes on top of fish. Sprinkle on salt, pepper and herbs. Cover with foil and bake at 350 degrees for 30 minutes.

Serve with a side of spinach or broccoli.

Also works well in the microwave. Microwave on high for about 6 minutes.

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Chicken with Mushrooms and Sour Cream

2 boneless chicken breasts
1/4lb mushrooms sliced
2 tbsp sour cream (or yogurt)
2 tsp olive oil
I/2 tsp. Italian herb mix
1/2 yellow pepper cut into strips

Sauté the mushrooms in one tsp oil at medium heat until brown. Set aside. Add second tsp oil to pan and sauté the chicken until golden brown on both sides and cooked inside, about 15 minutes. While the chicken is cooking add the yellow pepper and sauté for a few minutes – should remain slightly crisp. Add the herb mix. Return the mushrooms to the pan and sauté together for a couple more minutes at medium heat. Add the sour cream and turn heat down to low. Stir with a wooden spatula to incorporate the cooking juices into the sour cream. Turn chicken to coat both sides.

Serve with steamed asparagus, or green beans.


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Cream of Broccoli Soup

2 small heads of broccoli, cut into small pieces
1 medium onion, chopped
1 tbsp oil
2 cups chicken stock
1 cup 18% cream
Salt and pepper to taste

Heat oil in pan and fry onion for about 5 minutes. Add broccoli, chicken stock, salt and pepper. Bring to boil and cook for about 10-15 minutes. When done pour mixture into blender and puree while adding the cream. Return to stove and simmer a few more minutes. Add a little more chicken stock if needed.

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