Yes!

Ingredients / Directions

3/4 cup(s) red miso
3 tb sugar
3 tb mirin (japanese rice wine)
2 tb hot water
2 ts light soy sauce
1/4 teaspoon sesame oil
1 tb toasted sesame seeds
1/2 head iceberg lettuce

-torn
1 ea carrot
thinly sliced
In a small bowl
combine miso and sugar. Add mirin
water
soy sauce,
sesame
oil
and sesame seeds. Stir until well blended. Serve over lettuce and
carrot slices. Toss to combine.
the pungent miso also adds vitamins
protein
and nutrients to this
healthy,
low-fat dressing
which contains just a 1/4 teaspoon of sesame oil. Serve
drizzled on top of a simple salad of iceberg lettuce and shaved carrots.

No other!

Ingredients / Directions
# 8 oz.(225g) tomatoes
peeled and sliced
# 4 oz. (100g) cooked spaghetti
# 3 oz. (75g) grated cheese
# half a pint of white sauce (See Hookery Cookery Healthy Eating section)
# 1 egg
# salt and pepper
# pinch of tarragon
# pinch of sugar # Place half the tomatoes in a greased ovenproof dish
# Add salt and pepper
a pinch of tarragon and a pinch of sugar
# Cover with half the spaghetti and half the cheese
# Repeat the layers finishing with cheese
reserving a little to sprinkle over the dish before baking
# Make up the white sauce
cool a little then add the beaten egg
# Pour the sauce over the top and sprinkle with remaining cheese
# Bake for about 25 minutes in a moderate oven (325F
Gas Mark 3
170C

Unbelievable!

Ingredients / Directions
# 8 oz. (225g) noodles
# 8 oz. cooked spinach
# 4 eggs
# half a pint of cheese sauce (see Hookery Cookery Healthy Eating section)
# 1 tablespoon grated cheese
# half an ounce (12g) butter # Pre-heat the oven to 350F
Gas Mark 4
180C
# Cook the noodles in boiling
salted water for10 minutes
# Drain and add the butter
then put in a shallow fireprof dish
# Spread the cooked spinach on top
# Shape 4 nests in the spinach and break one egg in each
# Season with salt and pepper
# Pour the sauce over the eggs,sprinkle with cheese and bake for 25 minutes in the pre-heated oven

You got to try this!

Ingredients / Directions
# 4 onions
mediun size
peeled
# 3 oz. (75g) grated cheese
# salt and pepper
# mashedd potatoes
# 2 tablespoons of breadcrumbs
# butter
# half a pint of white sauce (see Hookery Cookery Healthy Eating section) # Pre-heat oven to 375F
Gas Mark 5
190C
# Parboil the onions in boiling
salted water
# Drain
then when cooled remove some of the center with a teaspoon
# Chop the onion which has been removed and mix with the breadcrumbs and half the grated cheese
# Season to taste
adding a little of the white sauce to moisten
if nescessary
# Fill the onions with this mixture
sprinkle with the remaining cheese and dot with butter
# Bake in the pre-heated oven for 30 minutes
# Serve on a bed of hot mashed potato and serve sauce separately

This is a good one!

Ingredients / Directions
# 1 lb. (450g) mashed potato
# 1 tablespoon grated cheese
# 1 lb. (450g) mixed diced vegetables
# 2 hard boiled eggs
# half a pint of cheese sauce (see Hookery Cookery Healthy Eating section # Pre-heat oven to 400F
Gas Mark 6
200C
# Place the vegetables into a greased pie dish
# Slice the hard boiled eggs and arrange over the pop of the vegetables
# Pour over the cheese sauce and cover with the mashed potato
# Sprinkle on the grated cheese and bake for about 30 minutes until crisp and brown

Amazing!

Ingredients / Directions
juice
salad shooter
blender
processor
or other ice shredding mechanism Freeze the juice in ice cube trays. Take about 4 to 6 ice cubes (per cup(s)).
Put through salad shooter
or shredder and instant healthy snow cones.

Unbelievable!

Ingredients / Directions
Amounts are per quesadilla
1/8 cup(s) Shredded non fat cheese (eg Healthy Choice Mozzarella)
1/4 cup(s) rinsed canned beans (eg Romano or pinto beans)
5 thin jalopeno pepper rings (fresh or pickled)
1 tbs chopped fresh cilantro (corriander)
1 tbs grainy french mustard
* Chile powder or ground cumin can be added for extra flavor.
2 corn tortillas (FF) Spread mustard on tortilla and top with beans
cheese
jalopeno and
corriander and top tortilla. ”Fry” in nonstick pan (maybe with a quick
squirt of *** spray) or bake on non stick pan at 400F turning once. Both
sides should look toasty and golden and the cheese should be melted. Serve
with chopped tomato
onion
cucumber
lettuce and salsa.

these are really filling! However
my dearest (a very fit cyclist) is able
to consume 7 or 8 of them at a sitting so I usually make them several at a
time in the oven.

I also use this mixture as a pizza topping
adding chopped peppers
grated
carrot
onions and tomatoes. Really yummy! (I”ve converted many friends
to grated carrot pizzas…)

kwlacto lacto

Try this one!

Ingredients / Directions
“7 tbl Olive oil
1 x Shallot
minced
2 cup(s) Pearl barley
8 cup(s) Vegetable stock
3 x Japanese eggplant
10 lrg shrimp
peeled cut 4 piec
1/4 cup(s) Grated pecorino cheese”

Directions:
* In a large saucepan
heat 2 tablespoons oil over medium-high heat. Add shallot and cook
stirring
until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley
stirring occasionally
for 2-3 minutes; take care not to let it brown. While barley is cooking
bring vegetable stock to a boil. Add vegetable stock to barley
a cup(s) at time. Cook
stirring frequently
until liquid is almost absorbed before adding more liquid. Keep adding liquid
stirring frequently until barley pearls are al dente
about 45 minutes. Meanwhile
cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant
stirring frequently
until soft
about 12 minutes. Set aside. Using skillet in which eggplant was cooked
add remaining tablespoon of oil. Saute shrimp until pink. When barley is done
stir in eggplant and shrimp. Add grated pecorino cheese. Serve.
* Odette Fada
Rex Il Restaurante
Los Angeles Fada”s barley risotto is easy to make. It”s a great way to offer the luxury of shellfish. Because the shrimp is cut into pieces
you only a half-pound of it to make risotto for 6-8 people. Despite the shrimp
this dish is predominantly grain. It”s high in complex carbohydrates and fiber
and low in fat. But it”s so exciting that one hesitates to label it with the stigma of “healthy eating.” Best of all
here”s a dish that fits the proverbial champagne taste on a beer budget; in total
ingredients for this risotto cost about $10. Add a salad and a cheese course and you can feed a small dinner party for about $5 a head.

Wow!

Ingredients / Directions
Zucchini Stew
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Use those extra summer zucchini to make this easy
healthy stew.

Ingredients:
Find us
in the
Pasta or
Natural Foods
Aisle

3 cup(s)s water

1 lb zucchini,(small ones are better) chopped into bite size pieces

3 plum tomatoes
diced

1 small yellow onion
chopped

1 16 oz can tomato sauce

1/2 box ( 8 oz / 227g ) Notta Pasta
broken into small pieces*

Salt and Pepper to taste
Grated parmesean cheese for garnish.

1 Bring water to a boil.
2 Add the tomatoes
zucchini and onion. Reduce heat to a gentle boil and cook for 10 minutes
stirring.
3 Reduce heat to medium-low and add tomato sauce and cover. Cook 30 minutes
stirring occassionally
4 Reduce heat to low. Stir in Notta Pasta. Continue to cook
stirring
until Notta Pasta is cooked to al-dent?. Don”t overcook. Salt and Pepper to taste.
5 Serve with grated parmesean cheese.