[Sable99]

I always watch my sugar, fat and sodium intake so I am going to post a Sugar Free Strawberry Pie. It is delicious!!

24 ounces strawberries, hulled and sliced
8 fresh strawberries
1 (2.1 ounce) package, cook and serve vanilla pudding, no sugar added
1 (0.6 ounce) package, strawberry gelatin, sugar free
2 cups water
1 cup whipped topping, sugar free

Layer strawberry slices in the bottom of a 10" pie pan. In a medium saucepan, combine pudding mix, gelatin mix and water; stir well. Continue to stir as you bring the mixture to a full boil. Pour over strawberries and refrigerate 4-6 hours. Garnish with a dollop of sugar free whipped topping and a fresh strawberry before serving. Makes 8 servings.


Nutrition Information per serving; 83 calories, 2 grams protein, 1 gram fat, 16 grams carbohydrates, 187 mg sodium.

[senior citizen]

Here is another popular item if asked to bring an appetizer.....
You could reheat in microwave or if allowed, use their oven from scratch.

BACON and PINEAPPLE APPETIZERS:

24 servings * Prep Time: 10 minutes Cook: 15 minutes

INGREDIENTS:
12 pieces uncooked bacon slices like Oscar Meyer Center Cut Bacon
These should be HALVED CROSSWISE.....making 24 pcs.

12 canned water chestnuts, halved

1 cup canned pineapple CHUNKS, drained and sliced in half

4 teaspoons low sodium soy sauce

DIRECTIONS:
Preheat oven to 400 degrees F.

Wrap bacon slice around a pineapple chunk half and a water chestnut half.
Secure with a wooden toothpick.

Bake on a rack put into a shallow pan for 15 minutes.
Brush with soy sauce.
Bake an additional 5 to 10 minutes or until bacon is crisp.

1 serving equals 58 calories, 5 grams of fat (2 grams saturated fat), 116 mg sodium,1 gram carbohydrate, 1 gram protein

Diabetic Exchanges: 1 fat.

[graciegirl]

Senior Citizen. YOU know your way around a kitchen, girlfriend.

Some mighty tasty stuff here so far. Keep 'em coming. I am copying all of them and plan to take credit for them in the future.

[jimbo2012]

Originally Posted by uujudy

PS: Jimbo, how do you grill the kale? Doesn't it just shrivel up?

You need to watch it, 3-10 minutes, different parts will cook differently, you can try putting it in foil for more of a steam cook.

I don't know what it is but it taste totally different on the grill.

You really can cook most veggies on the grill, egg plant, cherry tomato's, squash, zucchini, red onion, red and green bell peppers and mushrooms



It's also quick to cook up some rotini wheat or rice pasta chop up the grilled vegies toss add balsamic vinegar (not dressing) or Dijon.
add seasoning to your liking, garlic, fresh oregano, fresh parsley, salt and pepper what ever.

[senior citizen]

Originally Posted by graciegirl

Senior Citizen. YOU know your way around a kitchen, girlfriend.

Some mighty tasty stuff here so far. Keep 'em coming. I am copying all of them and plan to take credit for them in the future.

Gracie:
No doubt you have made the following for your own children and grandchildren at one time or another. I first heard about it as a young mom when our daughter came home from 2nd grade all excited that her friend Heidi was going to have "FIVE CUP SALAD" at her upcoming 7th b.day party. I was imagining a green salad. Later, I asked the mom for the recipe ....as it had been a huge success.

The food police will not like the ingredients, but children do........and I might add, I've been asked for this recipe by DOCTORS who live in our neighborhood, whenever I take it to a pot luck. Also, women always ask me for the recipe, saying their husbands loved it. Little kids at heart.

It's good for either a summer day or even at Thanksgiving or Christmas time. Decorate the top with marashino cherries (drained first).

The only thing I changed was the original recipe calls for sour cream and I began using cool whip as the kids liked it better, although they also ate the sour cream version. Again, this is great to make ahead and chill.
No cooking involved.

It's so easy, a child can put it together. Good for a picnic.

FIVE CUP SALAD:

Toss it all together in a large mixing bowl but transfer to a glass bowl for serving.

INGREDIENTS:
1 cup sour cream ( or, 1 cup cool whip )
1 cup shredded coconut
1 cup pineapple chunks , drained
1 can mandarin oranges, drained
1 cup miniature marshmellows

STIR AND CHILL FOR AT LEAST AN HOUR or MORE............

Drain the marashino cherries and blot dry. Arrange on top of 5 cup salad.


224 cal.; 15 g. fat; 22 g. carbs;

[senior citizen]

GREEK / ITALIAN TUNA SALAD:

2 cans albacore tuna in water
1/2 cup chopped green pepper
1/2 cup diced red onion
Some minced garlic cloves
3/8 cup black olives, pitted, chopped up
1/2 cup olive oil
4 tablespoons red wine vinegar
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper (although my father would put so much black pepper on it looked like ants)
3/4 cup Feta cheese (For the Greeks)
Romaine Lettuce

DRAIN WATER FROM TUNA.
MIX ALL INGREDIENTS TOGETHER.
SERVE AS A SANDWICH ON CRUSTY ARTISAN BREAD
with dark green romaine lettuce,
sliced ripe tomatoes, Feta cheese if desired.

A nice change from tuna with mayo and celery and slivered onion......

[ilovetv]

Originally Posted by senior citizen

Gracie:
No doubt you have made the following for your own children and grandchildren at one time or another. I first heard about it as a young mom when our daughter came home from 2nd grade all excited that her friend Heidi was going to have "FIVE CUP SALAD" at her upcoming 7th b.day party. I was imagining a green salad. Later, I asked the mom for the recipe ....as it had been a huge success.

The food police will not like the ingredients, but children do........and I might add, I've been asked for this recipe by DOCTORS who live in our neighborhood, whenever I take it to a pot luck. Also, women always ask me for the recipe, saying their husbands loved it. Little kids at heart.

It's good for either a summer day or even at Thanksgiving or Christmas time. Decorate the top with marashino cherries (drained first).

The only thing I changed was the original recipe calls for sour cream and I began using cool whip as the kids liked it better, although they also ate the sour cream version. Again, this is great to make ahead and chill.
No cooking involved.

It's so easy, a child can put it together. Good for a picnic.

FIVE CUP SALAD:

Toss it all together in a large mixing bowl but transfer to a glass bowl for serving.

INGREDIENTS:
1 cup sour cream ( or, 1 cup cool whip )
1 cup shredded coconut
1 cup pineapple chunks , drained
1 cup miniature marshmellows

STIR AND CHILL FOR AT LEAST AN HOUR or MORE............
Drain the marashino cherries and blot dry. Arrange on top of 5 cup salad.
224 cal.; 15 g. fat; 22 g. carbs;

Senior....I think you forgot the can of mandarin oranges? They really make it delicious.

And if sour cream sounds yucky to those who've never had this "Ambrosia" fruit salad.....the miniature marshmallows melt into the pineapple and mandarin orange juice, to form the sweetener that sour cream lacks.

[Bonny]

Originally Posted by ilovetv

Senior....I think you forgot the can of mandarin oranges? They really make it delicious.

And if sour cream sounds yucky to those who've never had this "Ambrosia" fruit salad.....the miniature marshmallows melt into the pineapple and mandarin orange juice, to form the sweetener that sour cream lacks.

Definitely have to have the mandarin oranges. I tried the cool whip one time & thought it was a little to sweet.

[SALYBOW]

Originally Posted by jane032657

My secret Spanakopita recipe is what everyone loves me to bring. It is my specialty dish. You will have to invite me to a pot luck when I get there so I can bring it!!!!

Since I am still working it is hard for me to get things organized but I would be glad to offer my home for a pot luck dinner; If anyone is interested that is and would help organize it.

My favorite is Peasant (Salad Diabetic friendly and low cal.)

4 diced tomatoes
1/2 red onion diced
1 medium green pepper diced
1 medium cucumber diced
1 tbsp minced garlic ( or to taste)
1 cup chopped green olives
sea salt to taste
2/3 c red wine vinegar
1 cup feta cheese
Mix all ingredients well.
This can be made ahead.

If you don't like chopping stuff Publix sells it prediced in the produce department.
Depending on your taste for salty stuff you can add some capers or pour the olive juice in the mix.
The vinegar can also be adjusted to taste.
The original recipe called for 1 cup salad oil OMG
I gradually decreased this for health reasons and found that I liked it just as well with out any oil.

[senior citizen]

Originally Posted by ilovetv

Senior....I think you forgot the can of mandarin oranges? They really make it delicious.

And if sour cream sounds yucky to those who've never had this "Ambrosia" fruit salad.....the miniature marshmallows melt into the pineapple and mandarin orange juice, to form the sweetener that sour cream lacks.

OH MY GOODNESS........YOU ARE SO RIGHT.

The old eyes are going as I was typing it from an old recipe.
THANK YOU.

I like it with the sour cream myself....but I always drained the mandarin oranges.

Yes, we also call it ambrosia.

[senior citizen]

Originally Posted by SALYBOW

Since I am still working it is hard for me to get things organized but I would be glad to offer my home for a pot luck dinner; If anyone is interested that is and would help organize it.

My favorite is Peasant (Salad Diabetic friendly and low cal.)

4 diced tomatoes
1/2 red onion diced
1 medium green pepper diced
1 medium cucumber diced
1 tbsp minced garlic ( or to taste)
1 cup chopped green olives
sea salt to taste
2/3 c red wine vinegar
1 cup feta cheese
Mix all ingredients well.
This can be made ahead.

If you don't like chopping stuff Publix sells it prediced in the produce department.
Depending on your taste for salty stuff you can add some capers or pour the olive juice in the mix.
The vinegar can also be adjusted to taste.
The original recipe called for 1 cup salad oil OMG
I gradually decreased this for health reasons and found that I liked it just as well with out any oil.

Hello:
This sounds really good as is......but is this Italian Peasant Salad??
I make something similar but toss it with rough cubed artisan bread.
It may sound horrible but it's really good.....the bread soaks up all the garlicky dessing. The peasants would use up their old stale bread this way, cutting it into cubes.

Also, a "summer pasta sauce" would be to dice up the ripest of the bumper crop of tomatoes......mix with basil, minced garlic, minced onion, oregano, salt and pepper, drizzled with olive oil...and some cubed mozarella......let sit at room temperature for an hour or so........then toss with HOT drained angel hair pasta. I get the kind in little twirls or "nests". You don't have to COOK this sauce.....but it's excellent in the summer time when the tomatoes are very ripe. The tomatoes seem to make their own juice and it's "just enough" over the hot angel hair.
Very light and refreshing.

[senior citizen]

EGGPLANT PARMIGIANO:

I quadruple this recipe but this is for just 4 servings.

1 eggplant (8 oz.)
1 tsp. salt or more to "sweat" eggplant to take out bitterness
2 cups of dry Progresso Italian flavored bread crumbs
1 1/2 cups of flour
1 or 2 eggs
6 tablespoons olive oil.....or more
1 1/2 cups of your favorite spaghetti sauce
8 oz. shredded mozarella cheese...or more
1/4 cup grated parmesan cheese

Slice the eggplant into slightly larger than 1/4 inch thick slices.
Sprinkle with salt and set in COLANDER for about 45 minutes.
Press a paper towel into each slice to absorb all the liquid drawn from the eggplant.
(You could put a heavy plate on.....after the salt)

Set up a station of all the dipping flat dishes....to make a little production line next to the frying pan.

Put the flour, egg and breadcrumbs into three separate flat rimmed dishes.
Add some water to the egg and beat with a fork.

FLOUR
BEATEN EGG
BREADCRUMBS
OLIVE OIL IN FRYING PAN
PAPER TOWELS TO DRAIN THEM ON
CASSEROLE DISH TO LAYER THEM IN BEFORE BAKING

Dredge each slice of eggplant into the flour.
Then dip into the egg...
Finally press the bread crumbs into each slice of eggplant

Preheat your frying pan on medium high heat.
Add olive oil to the pan and let it get hot.
Fry the eggplant until golden brown on each side....turn once.

Place fried eggplant on a plate lined with paper towels.

Before frying another batch of eggplant, clean out frying pan with paper towels.

Put in more olive oil.

Fry remaining eggplant. (This gets tedious when making 4 to 6 eggplants but is worth it as it freezes very well).

SPREAD SAUCE IN A BAKING DISH......layer the eggplant with the sauce and mozarella cheese

Sprinkle on the parm cheese......

Bake the Eggplant in a preheated 425 degree oven for half an hour, depending how many layers you end up with, or until the cheese is melted and bubbly.

Makes great main dish, side dish or cold for sandwiches......hot for sandwiches.
Crusty Italian Bread.