Recipes

1 lb. boneless steak (any type e.g. flank or sirloin, etc.)

2 tsp. low sodium soy sauce

2 tsp. red wine vinegar

2 T. water

2 T. dry red wine

1/2 tsp. oregano

1 small onion, minced

1 clove of garlic, minced

Put all items, except steak, in a flat glass baking dish. Mix well. Pierce meat thoroughly with fork. Put meat in marinade, turning to coat all sides. Marinate meat at room temperature about 1 hr., turning to coat sides twice. Remove from marinade putting meat on paper towels to soak up extra marinade. Broil or grill meat to desired level of doneness. (Flank tastes best when cooked med.-rare.) Makes 2-3 servings.

Trim Green Beans

1-10 oz. box, frozen green beans

1/3 c. chopped fresh tomato

1/4 c. chopped onion

1 clove of garlic, minced

1 tsp. olive oil

1/2 tsp. basil

1/4 tsp. each – thyme & fennel seeds

Black pepper & salt substitute to taste

Cook green beans as box directions indicate. Drain well and set aside. In another pan, sauté onion in oil about 2 min. till  soft. Add tomato, garlic, herbs & seasoning, simmer about 5 minutes on low. Add green beans, toss to coat, heat till beans are hot. Eat hot or cold!  Makes 3-4 servings. .

Strawberrylo

2 c. seltzer

2 c. boiling water

2 c. sliced strawberries

1 lg. box sugar free strawberry gelatin

Pour boiling water into a heat proof bowl, add gelatin and mix thoroughly. Add the seltzer to the gelatin and water combination and stir till well blended. Place bowl in refrigerator for about 2 hours or until slightly thickened. Fold in strawberries. Either spoon gelatin into 8 individual serving bowls or keep gelatin in mixing bowl, then place gelatin back into refrigerator to fully set. Makes about 6-8 servings.

Broiled Tomatoes

2 medium tomatoes

1 t. olive oil

1/8 c. crushed Melba toast or crushed “Light Wasa”

1 T. minced parsley

2 cloves garlic, minced

salt substitute and/or pepper to taste

1 T. fat free parmesan cheese

non-stick cooking spray

Cut tomatoes in half. Slice a very small amount off the uncut, round bottoms – this will give a flat surface & help tomatoes stand upright without rolling around! Coat a broiling pan w/non-stick spray & stand tomatoes w/cut side up in pan. Coat a small skillet or microwave safe pan with non-stick spray & sauté oil & garlic for a few minutes till soft, then add crushed Melba or Wasa, parsley, & seasonings; stir well until all heated through then remove from heat. Spray tops of tomatoes  lightly with non-stick coating. Divide topping evenly between 4 tomato halves, & spread thinly over flat tomato tops, pressing down gently when covering each surface. Sprinkle cheese evenly  over crumb coating. Place pan under broiler, broil 3-4 min. or until lightly browned. Makes 2 to 4 servings.

Marinated Salmon Salad

One 6-1/2 oz. can of salmon, boneless & skinless, packed in water

1 onion, diced

1/2 c. water

1/4 c. white vinegar

Sugar substitute to equal 1 tsp. of sugar

The day before or several hrs. before eating, mix water, vinegar, sweetener & onion together. Marinate in refrigerator (the longer it sits, the better it tastes!) When ready to serve, adjust flavor if desired by adding more sweetener, or more vinegar, if a sharper taste is preferred. Drain salmon, place on a bed of lettuce, spoon marinade & onions on top of fish. Makes 1 serving.

Spiced Peaches

(A wonderful way to dress up canned fruit)

One 15 oz. size can of peaches, packed in juice, & rinsed in water

Cinnamon or pumpkin pie spice

Optional: brown sugar substitute or regular sugar substitute

This is so easy to make & tastes great! Put rinsed peaches in a bowl, spinkle top with either cinnamon or pumpkin pie spice; sprinkle a small amount of sugar substitute atop peaches, if desired. Chill & serve. To serve heated, place peaches in a microwave safe bowl & sprinkle with cinnamon or pumpkin pie spice. Heat to preferred temperature (warm or hot!), remove from oven & add sugar substitute as desired. Makes 2 servings.