[Debelli]

This is the SUGAR BUSTERS JANUARY 2001 RECIPE BOARD.

When posting a recipe, please make sure all ingredients are SB legal. If there are any ingredients that are NOT SB legal, please post a note with an alternate ingredient that may be substituted in it's place.

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[VR]

ITALIAN-STYLE SPAGHETTI SQUASH WITH HERBS RECIPE

1 medium baked squash, strands
removed and put into bowl
1/4 cup softened butter or margarine
1/4 cup olive oil
1/4 cup freshly grated parmesan
cheese
1 garlic clove, minced
3 tablespoons chopped parsley
1/2 teaspoon oregano
l/4 teaspoon basil
l/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper

Blend all ingredients together, tossing well with spaghetti squash strands. Serves 4 to 6.

Spaghetti squash has no fat and is amazingly low in calories -- only 25 per 1/2
cup serving.

To bake: Pierce the shell in several places, put in a baking pan and bake in a
350-degree oven for 1 to 1-1/2 hours or until the shell easily gives to pressure.

To microwave: Cut squash in half, place cut sides up in a large microwave-safe
dish with 1/4 cup water. Cover with plastic wrap, pierce wrap with fork in several places to allow steam to escape. Microwave at full power tot 20 minutes or until shell gives to pressure.

Once squash has cooked, allow to cool, then scrape out seeds with a spoon
(these are great for roasting later). Using a fork, scrape out flesh into spaghetti-like
strands.

Kris Wetherbee is a certified organic market grower of fruits, vegetables and herbs
in Oakland, Oregon.3

COPYRIGHT 1999 KC Publishers, Inc.

COPYRIGHT 2000 Gale Group

Just put a squash in the oven.... warms the house nicely! This recipe looked good... will give it a try.

------------------
Veronica

[Debelli]

This is a DROP COOKIE from my new (but actually an old) book, RODALE'S SENSATIONAL DESSERTS

BENNE WAFERS-A crunchy sesame cookie

1/2 c sesame seeds
1/4 c butter, softened
1/2c honey (use Agave Nectar if available)
1 egg
1/2 tsp vanilla extract
1 cup minus 2 tablespoons whole wheat flour
1 tsp baking powder

Preheat oven to 350F. Line 2 baking sheets with foil.

In a heavy skillet, toast sesame seeds, while stirring, over low heat until they are just golden (not brown).

In a large bowl, cream butter until fluffy. Beat in honey (or AN), then egg, and vanilla. Mix in flour and baking powder. Stir in sesame seeds. Drop by teaspoonfuls onto foil2 inches apart. Bake for 10 minutes, or until edges are golden.

Remove foil with the cookies on it. Put second batch in oven, or reline baking sheet if you only have 1 with foil. Allow baked cookies to cool on foil until firm. Then remove and cool thoroughly on wire racks.

Makes about 2 1/2 dozen cookies.

NOTE: You CAN use honey in this recipe to make it very close to being SB legal in regards to the 3gr sugar rule or less. There are 24tsp on a 1/2 cup honey, which would give you a total of 3.2 grams of sugar per each cookie. If you can find it, AN is a better choice, otherwise, you may want to try and get 32 cookies out of this batch. Smaller cookie, but would definitely fall into the guidelines, giving each cookie 3grams of sugar!

**********

Here's a great sounding PRESSED COOKIE!

Almond Spirals

1 c butter, softened
1/2 cup honey (or Agave Nectar)
1 egg
1 tsp almond extract
2 1/2 cups whole wheat pastry flour
3/4 c ground almonds

In a large bowl, cream butter until soft and fluffy. Beat in honey, (AN) then egg, and almond extract. Stir in flour and almonds until well blended. Chill dough until firm.

Prehat oven to 375F. Fit a cookie press with a spiral disk. Turn dough into press, and pipe cookies onto ungreased baking sheets, lifting press as soon as dough appears on the sheet. Bake for 7 minues, or until edges are delicately browned. Do not overbrown.

Cool on wire racks.

Makes about 5 dozen cookies. NOTE: These would easily be SB legal if you use the honey giving each cookie if you make 5 dozen, about 1.6grams of sugar in each cookie!

[cynsea]

Enchilidas

1 pk ww tortillias
2 can enchilada sauce ( I use mild)
1 lb gr beef...cooked & drained of fat, and cooked in 1/2 jar salsa
1 can Refried beans....cooked
1 pkg shredder mexican cheese

prheat oven to 400. Spray a 9x13 pyrex with pam. Take one tortilla at a time, and heat in microwave for 15-20 sec...long enough for it to be plyable. Dip in sauce. ( I ususally have another pyrex with sauce in it)Put either meat or beans in tortillia and roll. Place in Pam sprayed dish. Alternate beef and beans until tortillias are used up. Pour can of sauce over everything and spread cheese on top. Cook in oven until cheese melts.


This is really delicious, and very filling. I could only eat one tortillia.

[Melf]

I made this for supper tonight & my husband & I really enjoyed it. I made it up as I went, but I think it's all legal. We cajuns would call this Eggplant Dressing & normally add rice to it. The next time I will try it with brown rice.

Eggplant Dressing/Stuffing

1 lb ground chuck
1-1&1/2 lb eggplant, peeled & chopped in approx 1" cubes
1 med onion chopped
1 clove garlic
Seasoning to taste
approx 2 cup cooked brown rice or
Puffed Kashi cereal

Start to brown meat, add chopped onions, garlic, & eggplant, saute` till meat is brown & vegetables limp. Add about 1/2 cup water, reduce heat, cover & simmer about 10 minutes. May need to add another 1/2 cup water if too dry. Add rice or cereal & let stand 5 minutes. Serve.

------------------
Mary

[Sasahm]

I don't actually have a recipe. But what we had for dinner last night turned out really good and will probably be a repeat.

We threw a couple of chicken breasts (boneless) on our Foreman grill. Spiced them up w/ that Monterrey Seasoning by McCormick. Then we chopped the chicken breast up and put it on top of a bed of brown rice that I had cooked in chicken broth, garlic powder and a touch of season salt. Threw in some broccoli and parmesean. Added just a touch of soy sauce. Can I just say "MMMMMM"??

Simple, yet agreeable.
Sara

[cmd4joy]

AROMATIC CHICKEN & LENTILS
(from about.com - with a minor variation by me)

1 Tablespoon oil
1 Cup leeks, sliced
1 Cup onions, chopped
2 Cups raw sweet potatoes, peeled and cubed
1-1/2 Cups tomatoes, chopped
1 Tablespoon Herbes de Provence
1/2 Cup dry white wine
2 Tablespoons tomato paste
2 Teaspoons cinnamon
1-1/2 Cups lentils
3 Cups chicken broth
1 Chicken, skinned and cut up (I used breasts only)

Preheat oven to 400. Place chicken in a large baking dish. In a nonstick skilled, heat the oil over medium heat. Saute the leeks, sweet potates, tomatoes and herbes de provence for 5 minutes. Stir in wine, tomato paste, cinnamon, lentils and broth.

Pour over chicken pieces. Cover and bake 1-1/2 hours or until the chicken is cooked and the lentils are tender.

Yield: 4 servings

------------------
Healthy Hugs!

[Rosalie]

Chana Dal with Pita Bread

1/2 cup chana dal
1 small onion
Small piece of squash - grated
Green pepper
1 tomato - cut into 8-12 pieces
Parsley, basil, salt and pepper
Sprinkling of lemon juice

Cook chana dal until tender. Drain off water and set aside. Chop onion and fry in pan for about 5 minutes. Add green pepper and squash and cook a few minutes more. Add chana dal to pan with seasonings. Mix well. Add chopped tomato and cook for a couple of minutes. Sprinkle on a little lemon juice. Serve with lettuce and grated cheese and a little mayo of desired in a pita bread or tortilla. Also good cold as a side dish.

Spicy Chana Dal with Squash

3/4 cup chana dal
2 cups water
1 medium onion, chopped
1 stick of celery, chopped
1 cup butternut or pepper squash
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp black pepper
6 cardamom seeds
Bay leaf
1 tbsp unsalted chicken mix
1/2 tsp salt
2 tomatoes, chopped, or 1/2 cup canned tomatoes
2 tspn oil

Put oil in pan and fry onion until translucent. Add cumin seeds and fry for 10-20 seconds, add other spices, celery, chicken mix, salt, water, tomatoes and chana dal. Bring to boil, cover and cook on low heat for approx. 60 minutes. Add squash and continue to cook for another 15 minutes.

Serve with whole grain bread or over a bed of brown or basmati rice.

The chan dal can be soaked in water and left in fridge overnight or cover with boiling water and leave soaking for a couple of hours to reduce cooking time.

Other lentils can be substituted for the chana dal but chana dal has the lowest glycemic index – 8 on the glucose scale.

For more information on chana dal go to Rick Mendosa’s web page http://www.mendosa.com/chanadal.html

[cmd4joy]

CRUNCHY PEA & CHEESE SALAD

10 oz frozen peas
1 cup celery - sliced tihn
8 oz sliced water chestnuts
1/2 cup finely chopped onions
1/2 cup diced green pepper
1 cup monterey jack cheese
1 cup ranch salad dressing
1/2 cup sour cream
1 teaspoon dijon mustard
1 cup sunflower seed nuts

In a large bowel, toss together the peas (still frozen), celery, water chestnuts, onion, green pepper and cheese. In a small bowl, stir together the ranch dressing, sour cream and dijon. Pour dressing over vegetables and stir to combine. Sprinkle in sunflower seeds and stir well. Chill for several hours.

Yield: 4 main dish servings

[cmd4joy]

CHICKEN A LA GRANDE
(adapted from a recipe in Sugarbusters book)

6 chicken breasts, skinned and boneless
3/4 olive oil
10 cloves garlic, smooshed
salt
pepper
2 teaspoons herbs de provence
1 cup dry white wine

Heat the oil in a large skillet. Add chicken breasts, and brown. Add remaining ingredients. Simmer until liquid is reduced in half.

The pan juices are delicious served over whole wheat pasta.

------------------
Healthy, Joyful Hugs!

[BIGORANGEBABEATWORK]

VEGGIE QUESADILLAS

1 cup salsa (roasted bell pepper flavor)
1 cup drained canned black beans, rinsed
1 zucchini, shredded
8 (6in) fat-free tortillas
3/4 cup shredded Monterey Jack cheese (use jalapeno-style for extra flavor)

1. In medium bowl, combine salsa beans and zucchini. Spread 1/4 of the mexture over each of 4 tortillas. Top each portion with 3 tablespoons cheese, cover each with another tortilla.

2. Heat an 8 or 10 inch non stick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters, serve immediately

[Debelli]

All 3 of these come from an old RODALE'S COOKBOOK


CHICKEN BREAST FLORENTINE

10 ounces fresh or frozen spinach
1/4 c plus 2 TBL butter
1/4 cup WW flour
2 cups milk
3/4 cup grated Parmesan cheese
1 12/ tsp dry mustard
1 TBL dried tarragon
2 whole chicken breasts, boned, skinned, and halved
3 cups cooked brown rice

Preheat oven to 400F

If using fresh spinach, cook for about 2 minutes, then chop and squeeze out all water. If using frozen, just thaw, chop and squeeze out water.

In a medium-size saucepan melt 1/4 cup butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until it comes to a boil Stir in 1/2 cup cheese until melted. Add spinach, mustard and tarragon.

Place chick breasts between 2 sheets of wax paper and pound flat with a mallet.

In a large skillet melt 2TBL butter until hot. Add chicken breasts and cook for about 2 minutes on each side. Remove from skillet.

Cover bottoms of 4 individual au gratin dishes or 1 large one with rice. Place chick breasts on top of rice with space between breasts. Spoon a generous amount of sauce over each breast and sprinkle with remaining 1/4C Parmesan. You may have some sauce and rice left over. Bake for 20 minutes.

Makes 4 servings.

*********************

ZUCCHINI SAUCE

4 C chopped peeled zucchini
1/4 C butter, at room temperature
2 tsp lemon juice
dash of pepper
1 tsp soy sauce

Steam zucchini for 5 minutes. The drain thoroughly, place in a blender and process to a coarse puree. Transfer puree to a small saucepan and place over medium heat until heated thoroughly.

Whisk in butter, a little at a time. Add lemon juice, pepper, and soy sauce and stir to blend. Spoon over hot pasta-fettuccine or spaghetti is suggested.

***************

PEANUT BUTTER COOKIES

1/2C butter, softened
1/2 cup peanut butter
2/3 cup honey OR agave nectar
1/2 tsp vanilla extract
1 egg
1 1/2 cups WW flour
3/4 tsp baking soda
1 cup chopped peanuts

In a large bowl combine butter, peanut butter, honey (or agave), vanilla and egg. Beat thoroughly.

Stir together flour and baking soda. Add to peanut butter mixture and blend. Add peanuts and mix. Chill dough several hours or overnight.
Preheat oven to 325F. Oil a baking sheet.

Drop dough by level tablespoons onto prepared baking sheet and bake for 10-15 minutes, or until lightly browned. Let stand for a few minutes on baking sheet before removing to wire racks to cool.

Makes 5 dozen. NOTE: If using HONEY this would go under the 3 grams sugar rule. Broken down this would give you approx. 48tsp of honey, you are making 5 dozen, (60 cookies), broken down, this will give you 3.02 grams of sugar per cookie.

[overcome]

Here is a "recipe" for marinated asparagus. I don't relly have measurements for it...

Place 1 bunch fresh asparagus in boiling water for about 3 or 4 minutes (depending on thickness but you know the skinny stuff is supposed to be the most tender). From the boiling water, place the asparagus in an ice bath (bowl filled with cold water and ice). Let rest for 20-30 mins.

In a shallow dish/container mix olive oil (enough to cover asparagus)and juice of one lemon. Toss asparagus and let marinate overnight. You could def. add your own spices, etc. This is just delicious eaten cold by itself, or in a salad, wrap, with some cheese, etc. And it keeps for awhile too!

Enjoy-
Ashley

[Rosalie]

Coleslaw(1)

3-4 cups shredded cabbage
1 red or yellow pepper
2 tspn parsley flakes
1/2 tspn basil
2 scallions, chopped
salt
pepper
Kraft coleslaw dressing.
paprika

Mix together first seven ingredients. Add Kraft coleslaw dressing and mix well. Sprinkle paprika over top. Adjust seasonings as needed.

Note: all amounts are approximate as I don't measure anything. This is the favorite coleslaw in my family. I don't know if the dressing is considered legal. It has 3.5 gm carb. per 15 ml serving but it does not say how much of this is sugar.

Coleslaw(2)

Combine:
1 cabbage, shredded
1 Spanish onion, chopped
1 green pepper, chopped

1 cup sugar(I use 1/2 cup fructose)
1 tspn salt
1 tspn dry mustard
1 tspn celery seed
1 cup white vinegar
1/2 cup vegetable oil (I use less oil)

Mix last 6 ingredients and heat in pan until sugar (fructose) dissolves. Pour over cabbage mixture.

This keeps good in fridge for up to 5 days.

[THE BIG ORANGE BABE]

FOR YOU CHICKEN LOVERS

CHICKEN WITH YOGURT SAUCE

6 boneless chicken breasts
3 tbs olive oil
2 onions sliced
2 c. sotck or chicken broth (sugar free)
3 tbs ww flour
1/4 tsp sea salt
3 tbs brewers yeast (optional)
2 tsp tarragon
1 tsp parsley
1 c plain yogurt

Brush the chicken with the oil. Broil lightly on each side. Arrange chicken in casserole dish and surround with onions.
Blend the stock (or broth)with flour, salt, yeast, tarragon and parsley. Pour over the chicken and cover.
Bake 350 degress until chicken is tender..about 1 hr or until chicken juices are clear.
Remove from oven. Remove drippings and blend with yogurt. Use the yogurt mixture as a sauce.
Serves 6

from THE WONDERFUL WORLD OF NATURAL FOOD COOKERY....1971

ENJOY!!!!