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SAUSAGE,
"PRETEND MASH", ‘FRIED ONIONS’, VEGETABLES
AND THICK GRAVY
(Serves 1)
METHOD: Grill two 90% meat sausages. Cook a portion of cauliflower,
mash with butter, make into rounds with a little cheese
on top if liked, shape into potato. Fry shredded white cabbage
gently in a little butter allowance or soya sauce and add
a dash of onion salt. Cook any of the permitted vegetables
on the diet. For the gravy: mix a tablespoon of fine bran
with meat juices on a low heat; keep stirring while slowly
adding a stock cube in ½ pint of vegetable water;
stir and simmer until thickened.
CHICKEN AND
MUSHROOM CASSEROLE (Serves 1)
INGREDIENTS: Chicken breast, boned,
skinned and diced. 2-3 oz button mushrooms (wiped, not peeled),
¼ pint chicken stock, 1 teaspoonful of soy sauce,
1 teaspoonful of vegetables oil, herbs, peppers to taste,
Lo-salt, pepper.
METHOD: Heat half the oil in non-stick pan. Seal and brown
chicken, frying it and stirring well. Remove chicken and
stir-fry mushrooms in remaining oil. Combine the stock,
soy sauce, salt and pepper, herbs, peppers, etc. Pour over
the chicken. Bring to boil and simmer for 15 minutes until
tender.
The chicken can be changed for 4 oz of any meat, such as
lamb or beef. Serve with vegetables or salad.
TROUT WITH
BACON OR TURKEY RASHERS (Serves 4)
INGREDIENTS: 4 trout, cleaned and
filleted, 1 sliced lemon, 4 sprigs parsley, 8 rashers streaky
bacon or turkey rashers, de-rinded and stretched with a
knife, rosemary, lemon slices to garnish.
METHOD: Arrange the fillets in pairs. Sandwich each with
lemon slices and a parsley sprig. Season. Wrap each pair
in two slices of bacon or turkey rashers. Grill or barbecue
for 10-12 minutes until cooked. Garnish and serve with salad
or vegetables.
GOULASH (Serves
2)
INGREDIENTS: 8 oz stewing steak,
small can tomatoes, pepper, onion salt, ½ clove garlic
(optional), ½ pint water, 1 teaspoonful of paprika.
METHOD: Fry meat until browned. Add all other ingredients.
Cover and simmer gently for approximately 1½ hours.
Serve with salad or vegetables.
TASTY CHILLI
(Serves 4)
INGREDIENTS:1 lb lean minced beef,
1 large can tomatoes (the chopped ones with herbs taste
delicious), ½ red/green pepper, 1 level teaspoonful
of chilli powder (or more if a hotter taste is preferred),
¼ lb. chopped mushrooms, 1 sliced courgette (or any
permitted vegetables, such as cauliflower), 1 small can
kidney beans (optional). Remember: The tomatoes would be
your fruit allowance for the day. Onion or garlic salt or
herbs are also permitted.
METHOD: Using a large pan, fry the meat in its own fat until
browned. Drain thoroughly on a tissue or pour through a
strainer. Put meat in large casserole dish. Add red/green
pepper, chopped small, to the casserole. Add chilli powder,
chopped mushrooms, courgette, and any other permitted vegetables
to the casserole dish. Stir all the ingredients really well.
Add kidney beans after draining and thoroughly rinsing them.
Stir again. Add herbs. Cook in oven for 1 hour at 2100F.
Serve on a bed of cooked, chopped, cauliflower (it looks
like rice), or cabbage, or green beans, or salad.
DESSERTS
APPLE MERINGUE
(serves 4)
INGREDIENTS: 1 lb. of dessert apples, ¼ teaspoon
ground cinnamon, 2 eggs, separated, liquid sweetener.
METHOD: Peel, core and chop the apples and cook them gently
with the cinnamon and 1 tablespoonful water until soft and
pulpy. Beat in the egg yolks. Spoon into 4 small ovenproof
dishes. Whisk egg whites until stiff. Stir in artificial
liquid sweetener to taste. Pile the egg white onto the apple,
bringing it down to touch the dishes all around. Cook the
apple meringues in a moderate oven, 3500F, for 15 minutes
or until golden.
VITALINE TURKISH DELIGHT
INGREDIENTS: 2 sugar-free jellies, lemon and orange, Canderel/sweetener
METHOD: Make up jellies according to packet, but using slightly
less water, and pour each jelly in a separate ice-cube tray,
orange in one container, lemon in the other. Leave to set
in the fridge. Remove carefully so you have ‘jelly
squares’. Place on a plate and dust with sugar substitute.
Some slimmers have used an existing Turkish Delight box,
placing the jelly side by side in different colours.
SLIMMERS’ TRIFLE
(Family dessert)
INGREDIENTS: 2 sugar-free jellies, 2 colours, 4 fruits,
for example, apple, orange, grapes (seedless) strawberries.
Any fruit can be used, except bananas. 1 packet of sugar-free
Angel Delight, 1 packet Birds’ sugar-free Dream Topping.
Double cream for decoration with some fresh fruit, such
as tangerines. Semi-skimmed milk.
METHOD: Make up one jelly. Place in large clear glass dish.
Wash and chop fruit. Place on top of jelly. Save a little
fruit for decoration. Leave to set. Make up second jelly.
When nearly set, pour over the fruit in glass dish. Leave
to set. Make up Angel Delight as directed on packet. Pour
over second jelly, completely covering it. Make up Dream
Topping. Pour on top of Angel Delight. Whip double cream.
Decorate top of trifle with the cream and the remainder
of the fruit. Serve chilled.
Many more recipes are available from Vitaline when
you join.
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