Thick and Bold Chocolate Milk Shake

!/3 cup evaporated skim milk
1 1/2 Tb Sugar free pudding mix (chocolate or chocolate fudge)
1/4 tsp sweet n low bulk
5-7 medium to large ice cubes
2 tsp. unsweetened cocoa powder
Cool Whip for garnish
1/2 cup water or more if needed
1TB. sugar free Hershey's Syrup in place of one tsp, of the cocoa if desired

Put everything in the blender except the ice and Cool Whip
Add 2 ice cubes and blend
Add ice one more cube at a time
Add ice until as thick as you like and fully blended

Pour into a large 12-16 oz. glass or insulated tumbler
Add Cool Whip and a spoon

Alternate version
Substitute 1 1/2 - 2 envelopes reduced calorie hot cocoa mix for the pudding mix.

Makes one or two servings.

 

Eggs For Royalty

I am eager to jot down this recipe for egg salad and olives. It is especially gratifying and filling. Another tasty and non-fattening, nutrient dense combination that will make you happy.

4 eggs
1/3 cup of your favorite mayonnaise type dressing-- this is where you can cut calories or not-- that's up to you.
salt
sweetener
15-18 olives
lettuce
vinegar 2 tsp.

Hard boil the eggs by placing them in a sauce pan with enough cold water to cover, and bringing them to a boil, but not before adding a teaspoon of vinegar. Boil a couple of minutes and let set for twenty minutes covered with a lid. Boil again for a minute, and then pour off the boiling water and drown the eggs with cold water by placing them in a plastic bowl of cold water, or ice water, and then one by one removing them, and, cracking the shell, to peel, Keep the bowl of water and eggs chilled until they are all peeled. Discard the shells and slice the eggs into 1/4 inch cubes. Add dressing, salt, 1 tsp, vinegar and sweetening equal to 2 tsp, sugar. Leave pimento stuffed green olives whole and put on top of the egg salad. You can add a little seasoned salt if you want or not. It may be best with regular salt so you can really taste the olives.
When you are ready to eat it, take large leaves of any lettuce you like and stuff them with the egg salad, add a couple more olives to the wrap and roll up and eat. You could also layer two lettuce leaves like a sandwich and stuff them with the egg salad. You should also salt the outer leaves of the wrap or sandwich so this won't taste too bland. Use regular table salt.

Pineapple Smoothie

The pineapple beverage I am telling you about looks like the vanilla; the taste is a happy surprise since instead of the typical taste you have an even fruitier sensation.

This image is cut from a photo for milkshakes from Spuds Drive-in in Briggs Idaho, a home town drive-in known for beautiful Idahoan views. It is merely a model for my pineapple smoothie. I am not from Idaho but the drive-in is my favorite type of fast food on many occasions and they have a wonderful menu.

My recipe is from Dole's pineapple juice, frozen concentrate, ice, banana and vanilla.

About 5 oz of frozen banana
6 oz of water
5 ice cubes
1 TB frozen pineapple juice concentrate
3 TB splenda or 2 1/2 pkts = sweetener
1 tsp. vanilla extract

It is nice flavored with cherry also, just add a scant tsp. of kool-aid powder in cherry.

I'll give a chocolate fudge next round.

Chocolate-Jello 'Mock Nesselrode Pie'

5 cups of skim or low fat milk
2 envelopes Knox gelatin (unflavored gelatin)
sweetening = 1 1/4 cups sugar
6 TB cocoa
1 tsp vanilla
1 TB salt

dissolve gelatin in 1/4 cup of the milk by sprinkling over cold milk and letting gel up Then heat over low heat until gelatin is dissolved into liquid with no granules left.

Add the rest of the milk,the cocoa, sweetening and simmer until the chocolate dissolves. Add vanilla and salt and and pour into 9x9 inch glass pan.

After set divide with plastic spatula into serving squares, takes about three to five hours.

Eat this with low fat "cool whip."
Also, the Cream Cheese Cookies make it most filling--trim2thebrim;]

You don't have to make (see note*)to put on top--for diet version use all sugarless ingredients.

• 8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
• 1/2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
• 1/2 cup good quality orange marmalade
• 1/2 cup chopped candied ginger
• 1/2 cup dark rum

 Note*the nesselrode sauce 

Butter Peanut Cookies (egg-free)

I have a new recipe for egg-free cookies. I am really surprised how good they taste. This one is buttery peanut butter.


6 TB 70 calorie margarine
1/2 cup plus 2 TB of peanut butter preferably Natural
1/2 cup Splenda or = valent
2 tsp milled flax seed
1 tsp water
1 1/2 tsp baking soda
1 1/2 TB imitation low calorie mayonnaise (heaping TB)
1/3 cup nonfat dry milk powder like Sego or Carnation

Combine everything in a small to medium sized bowl
Drop by half TB onto baking pan and bake at 350 degrees F until set like a toll house cookie, 8 minutes or so.

Remove from pan carefully with a metal spatula.


Makes about 30 cookies.
45 calories ea. but only 2.5 carb. Gr.

I always like a couple of these, three if I'm famished with vanilla yogurt or vanilla yogurt with frozen berries, sugar less versions of all. It is very filling. A splurge and a great meal substitution, protein, milk and fruit all at once.

Meatball Sandwich

This is so good. Cheese sauce mix is mixed together with mild sausage and a few more things to make meatballs, that you put on a few large lettuce leaves with ketchup, mustard and mayonnaisse, something like cheese-y barbecued spareribs -- boneless spareribs.

Take one pound of mild pork sausage:
Add: 1/2 cup of nonfat dry milk powder
1 1/2 shredded -- Pared and shredded raw carrots
1 Tb. dry cheese sauce mix from a box of macaroni & cheese
Add one whole egg, which makes it gooey but it will hold together, you may like to drop into the skillet with two spoons, one large from dropping and one small for shaping.
Mix this together and drop by Tablespoon into a large skillet
Braise in the skillet with a little water (spray with pam first if you like) being careful not to scorch the meatballs, brown slightly adding a little water continuously so the meatballs don't burn or stick to the pan, use a lid to help in cooking through.
"Fry" in this manner a few minutes (maybe four or five) and work in batches until the meatballs are all done.

Store in layers in a plastic container separating with plastic or foil or serve NOW.

When ready to eat, either warm up the meatballs, or proceed immediately after cooking to pile onto a plate two or three nice outer lettuce leaves, folded in half if necessary to make a layer about the size of a piece of bread. Make another lettuce Layer for the top, but don't put it on until you add ketchup, mustard, mayonnaise or salad dressing with a =1tsp. of artificial sweetener on top of it all for a "secret" sauce.

You can see the brown sausage meatballs and the crunchy iceberg lettuce in the pictures. ;]♡

Here are the somewhat charred meatballs, good anyway. The next batch I braised more carefully -- but gets the idea presented.

Three or four of these are pretty satisfying like this.

This makes about 20 1 1/4 inch meatballs.

Broccoli-Carrot-Raisin Salad

Something sweet, crunchy and good doesn't have to ruin your physique. Vegetables tossed together with a few other ingredients can be so tasty, you will prefer the dish over a Butterfinger Chip candy.

Recipe:
1/3 bag of frozen broccoli or broccoli and cauliflower
2 large carrots, pared and cut into thin round slices
2 TB. of dark raisins
2 TB. of French dressing
sweetening equivalent to 2-3 tsps. of sugar

Remove the frozen vegetables from the freezer. If you are using cauliflower, you will have to add them to the pan of carrots after about 5 minutes and simmer another 2 minutes. If you are using broccoli you can simply defrost and add to the warm carrots.

Prepare the carrots. Put in a large skillet with 1/4 cup of water and simmer about 6 minutes until almost soft or to taste, adding more water by the tsp. if the water runs low. In the end there ultimately should be no water in the pan and the carrots should be a little softened.

Place the carrots and other vegetables in a bowl to chill, if using defrosted broccoli you can set aside with a cover on top and let the carrots cool like this.

When the vegetables are cool add the raisins, the dressing, the sweetening and 1/2 tsp. of salt.

Eat, or chill for later.

One or two servings.