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.

Cream Cheese Cookies

3 ounces of cream cheese
4 TB 70-80 calorie a TB margarine
1 egg
5 TB Sego Buttermilk (non-fat dry buttermilk that reconstitutes into buttermilk) mix
Baking powder 1 Tb
Artificial Sweetener equivalent to 2/3 cup sugar
1 tsp. vanilla

Baking Sheet
350 degree oven.
Mix and spoon onto baking (cool) sheet
Bake 6-8 minutes

Makes about 30 cookies, 25 calories each and 3 grams carbohydrate

Hot Peanut Salad

Recipe:

1/2 package or more (1 2/3 oz.)
spicy hot peanuts
hearts of lettuce
2-4 TB. Raspberry Walnut Vinaigrette (reduced Calorie is good)
1-2 peeled and shredded carrots if desired

Tear the lettuce hearts into chunks
Peel and shred the carrots
Toss together with the peanuts and dressing.

Really good side or snack.

Green Beans on a Diet

A quick fix for a huge appetite, or to feed a small family on the side with a meat entree´, 16 oz can of beans and tomato sauce(only use 8 oz.of tomato sauce), salt, one tsp. splenda and two TB of chopped frozen onion. One to five portions.

Cherry Pudding

This is Santa's Pudding:
He is dieting.;)

4 oz. cornstarch- [vs 8 TB.] To make it rich and thick.

I use a postage scale and an empty plastic food or topping tub to measure this from working in a bakery (Hell's Kitchen!!;)], this will be most accurate 1] Most often you will get a thicker product as air or moisture in the dry ingredients causes expansion. 2] If not you will lose the most girth when dieting, it will not sneak up on you.

1 pkg. of cherry Kool-aide
sweetener equivalent to 1 cup of sugar or 6-8 tsp. of sweet 'n low bulk
8-10 cups of water
1 tB. salt
1 tB. vanilla
1 tB. butter or margarine

Dissolve the cornstarch in 1 cup of water
In a 12 to 15 cup skillet put the remaining ingredients except for the butter and vanilla
Simmering for about 4-5 minutes add the corn starch/water mixture and stir with a whisk (wire whisk) until it boils, keep stirring while counting to 130 or so and then remove from heat. Add the butter and stir until melted and it combines with the pudding, then, add the vanilla.

Put in a large 3 to 4 cup bowl or into individual pudding cups. Top with low fat frozen whipped topping to make a red and white Christmas pudding. You could top it with cinnamon, too.