Sweet and Sour Cucumber Salad

Ingredients

2 Cucumbers, each about 7 inches long

½ teaspoon Salt

¼ cup Apple Cider Vinegar

2 packets artificial Sweetener

2 minced Green Onions

¼ teaspoon Celery Salt

½ teaspoon Dill

Salt and Pepper (amount to your preference)

Directions

Peel and seed Cucumbers; cut into very thin slices and place in large bowl.  Sprinkle Cucumbers with Salt, ½ TBLspoon Vinegar and ¼ packet Artificial Sweetener.  Gently toss and let stand 20 minutes.  Drain Cucumbers, gently pressing out liquid.  Pat slices dry on paper towels.  In a lidded container big enough to hold all the sliced Cucumbers with room to spare, mix the Vinegar and  Spices.   Add Cucumber slices, pop on the lid, and shake the container gently to mix. Chill Cucumbers in fridge until it’s time to eat!

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Quick and Easy Four Bean Salad

Ingredients

¼ cup chilled Kidney Beans, rinsed and drained

¼ cup chilled Garbanzo Beans, rinsed and drained

¼ cup chilled Pinto Beans, rinsed and drained

¼ cup chilled Black Beans, rinsed and drained

2 cup mixed Salad Veggies - Lettuce, Carrots, Bell Pepper, Mushrooms, Chives, Cucumbers, Celery, Tomatoes, etc.

2 TBLSpoon fat-free sugar-free Dressing (for example: Jardin's Garlic Vinaigrette),

or

½ cup Saisa

1 teaspoon Salad Oil (optional)

Directions

Mix beans and salad and serve.

Makes one serving

Abstinent Measuring

one serving = 1 protein, 2 vegetables and one optional fat for a full lunch meal

Note

Check beans for sugar.  Health food stores have sugar-free canned bean varieties.

*contribution from Area II Cookbook 2004

Eggplant Parmesan

Ingredients

2 medium Eggplants, peeled and sliced in rounds (8 oz per serving)

9 oz Ricotta Cheese

3 oz Mozzarella Cheese

6 oz Ground Meat, pre-cooked and seasoned

Sauce

3 cup Spaghetti or Tomato Sauce

Garlic, to taste

Italian seasoning to taste

1 c water

Optional

 Add canned or frozen Spinach

Directions

Preheat oven to 350 degrees.  Spray a 9”x11” baking dish and a cookie sheet with nonstick spray.  Place sliced Eggplant on cookie sheet.  Season with Garlic powder, Salt and Pepper.  Cook for about 10 minutes; turn Eggplant slices, season and place in oven for another minute.  Set Eggplant aside.  

Assembly: In the bottom of the baking dish place ¼ of sauce, spreading to cover bottom of dish.  Place one layer of the Eggplant evenly across the bottom.  Using ½ of the Ricotta Cheese, spread a thin layer on each Eggplant slice.  Cover with another ¼ of the Sauce and sprinkle with ½ of the Mozzarella.    At this point you can add a layer of spinach for variation.   Repeat with layers of Sauce, Eggplant, Ricotta, Eggplant, Sauce, and remaining Mozzarella

Cover with foil and bake until hot and Cheese has melted, about 45 minutes

Makes 6 servings.

Abstinent Measuring

Each serving = 1 protein and 1 vegetable, If spinach is used, include the additional vegetable.

Make It A Meal

Enjoy with a salad for lunch or a salad plus another vegetable for dinner

*contribution from Area II Cookbook 2004