Thom’s Diet, Chocolate Fudgesicles
1 (3 ounce) package
instant, no-fat chocolate pudding
5 Packets "Equal" sweetener
3 cups non-fat milk
Directions
In a mixing bowl, combine pudding, sweetener and milk.
Whisk mixture until smooth.
Pour mixture into small plastic cups, or Popsicle mold and add Popsicle stick.
(If you are using cups, cover them with plastic wrap and then put in the stick)
Freeze for about 3 hours.
This can also be made in a flat, baking dish and scooped out with an ice
cream scoop.
Great for a hot summer day and will not put a dent in your low-cal diet.
Creamy
Potato Vegetable Soup
This is a great soup for any occasion. Fast and easy and can be served Hot or Cold. Perfect for your low-calorie diet.
Ingredients
4 Large baking potatoes
1 large onion
2 Cups Frozen vegetables of your choice
2 Cups non-fat milk
Salt and pepper to taste
Directions
Peel and dice the potatoes and add them to the 4 cups water in a large stockpot.
Boil potatoes over medium heat until tender, as you would for mashed potatoes.
Drain and mash potatoes with a hand masher.
Add milk to desired consistency, less if you want it thick and more if you want
it a little thinner.
Peel and dice the onion and add to the potatoes.
Microwave vegetables until done. Do not overcook. They are better when slightly
under done.
Add vegetables to potatoes and mix well.
Salt and Pepper to taste.
Serve with chopped chives or diced green onions.
Serves 4 to 6 healthy appetites.
Enchiladas Verde
This is a wonderful and easy, low-fat recipe!
There is no need for the cheese! You will not even miss it.
Enchilada filling
3 skinless, boneless chicken breasts
1 C diced, white onion
1 C diced green pepper
½ C diced poblano chili
1 t ground cumin
½ C chopped, fresh cilantro
2 T olive oil
Low-Fat cream sauce:
One cube Saffola margarine
½ C cornstarch
1 C non-fat milk
1 C non-fat sour cream
1 pinch cayenne pepper
Salt and pepper to taste
You will also need 1 dozen flour or corn tortillas.
Preparation:
In a large skillet, add the olive oil and sauté the onion, green pepper, poblano chili, and cumin until tender, not brown. Turn off the flame and stir in the cilantro.
Poach the chicken in about 3 C water for about 15 minutes. Cool and shred.
Add the chicken to the sautéed mixture and combine.
Prepare the cream sauce:
In a small saucepan over low flame;
Melt the margarine.
Whisk in the cornstarch, milk, and seasonings, until thickened and smooth. Stir in the sour cream and set aside.
Warm the tortillas one at a time over your gas flame.
Spray a 9"x13" baking dish with non-fat cooking spray.
Fill each tortilla with about a half cup of the filling and roll like a burrito.
Place in baking dish, open side down.
Pour the cream sauce on top and bake at 350 degrees for 20 minutes or until top is slightly browned.
Serves 4 hearty appetites