Marinated Tomatoes

From: Paula Deen

Yield: 6 to 8 servings

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

TASTY VEGETABLE SOUP

Double this recipe and freeze in individual servings for a quick “out the door” lunch. It’s very filling and two servings won’t cause that guilty after-effect!

• Saute the following:

1 cup each chopped celery, onion, carrots and 1 clove garlic

• In a large pot place the sauted vegetables then add:

1/2 head cabbage, thinly sliced, chopped in half
1 sm can mushrooms
1/4 cup frozen green peas
1 8 oz. can stewed tomatoes
4 cups chicken broth
1 cup water
2 teasp. Worchestershire sauce
1 tsp Italian Seasoning
1/2 tsp paprika, 1 tbsp lemon juice, 1 bay leaf
salt & pepper to taste

LOW FAT BROWNIES

This brownie recipe has been around for a while and I’m not sure where I found it originally, but I modified it using the Egg Beaters and adding a little water. These are more like a chocolate cake than a brownie. My family loves it served with a little no fat, no sugar added ice cream and a drizzle of low fat chocolate syrup.

1 box chocolate or devil’s food cake mix

¼ cup Egg Beaters

1/8 cup to ¼ cup water

1 small can pumpkin

Blend all ingredients until dry ingredients are moistened; do not over-beat or brownies will be tough. Bake in oblong cake pan as directed on the cake box. These are packed full of fiber and most of the fat has been eliminated. Cut into 24 to 28 pieces. These freeze well.

84 calories, 1.75 fat, 1 fiber., 64 sat.fat., 16 carbs, 0 chol., 159 sodium, 9 sugar, 1.1 protein, 44.6% vitamin A, 2.75% calcium, .25% vitamin C, 4.78% iron.

Variations: Use carrot cake mix or spice cake mix instead.

CROCK POT CHICKEN & RICE FOR TWO

2 chicken breasts, skinned & boned
1 can cream of celery soup
1 can sliced mushrooms with liquid
1/2 cup raw long grain rice
1 tablespoon dry onion soup mix

Grease crock pot or use crock pot liner. Mix canned soup, mushrooms and rice. Pour into crock pot. Lay chicken breasts on top and sprinkle with dry onion soup mix. Cover and cook on low for 7 to 8 hours. Do not add any other liquid. Serve with tossed green salad and dinner is complete.
 

CHICKEN RUB

Mix the following and rub on dry skinless chicken breasts before baking.

1/4 teaspoon each ginger, thyme, red pepper
1 teaspoon each garlic salt, onion flakes, paprika

Vegetable Pizza

1 large can crescent rolls
8 oz softened cream cheese
2 teasp dill
Variety chopped fresh vegetables
Lay crescent rolls as a crust on pizza pan, closing seams with moistened fingers. Bake at 425 degrees for about 10 minutes. Cool. Mix cream cheese and dill. Spread over cooled crust. Top with vegetables. Cut into squares. Serve chilled. Great appetizer or as a side dish instead of salad.