Skinny Recipes for Spring or HELP I Need to Loose 30 lbs.

                                   SPRING HAS SPRUNG

             HEMS ARE ON THE RISE,

              WILL SOMEONE PLEASE, PLEASE

             TELL ME WHAT HAPPENED TO MY THIGHS

and hips and stomach and all the other parts of me that seem to have spread out so much over these last couple of months.

            It never fails, just say the words “cold weather” or big bulky wool sweaters to me and I start eating like a nuclear winter is just around the corner. My body seems to equate the changing into my winter wardrobe with putting on a few extra layers of blubber, (not unlike my cousin, the polar bear) to ward off all that cold cold icky snowy weather.

             I realize now that the warm weather is really here to stay that it may be too late for me to change my food “intake”. You know what I mean. If the food is “in” my house I “take” it and stuff it in my mouth. I’ve got to find a way to take off 30 pounds in the next 4 weeks before it’s officially time to pull out the tank tops and sunscreen . At this point, the odds of me buying a new swimsuit in this century are very slim (another word I’m not so fond of).

             Forget about all those New Year’s Resolutions to lose weight, we’re out of time. Let’s concentrate on what we can accomplish in the next few months by taking the fat (and calories) out of our diet. (That’s diet as a Noun not as a Verb).

            To get us started here are a few fun and fast recipes that have been reduced to as few calories as I can manage without the taste being compromised. So try these “thin delights”, the only thing you have to lose is weight.

SKINNY SKINS

6 medium potatoes, baked

1 tablespoon melted margarine

1/3 cup plain low fat yogurt or low fat/no fat sour cream

1/4 teaspoon basil

1/4 teaspoon thyme

1/4 teaspoon oregano

1 1/2 tablespoon sesame seeds

Preheat to 375. Cut the potatoes in half lengthwise. Scoop out the center and leave about 1/8 inch shell. Mix the butter, yogurt and basil, oregano thyme together and brush it generously on the potato skins. Sprinkle the skins with the sesame seeds. Place the skins on a baking sheet and bake for 25 min. or until they are crunchy and brown. Cut in half lengthwise and serve hot. Serves 6.

Submitted by Lois Rose Glenview IL

CHICKEN AND ORANGE SALAD

1/2 cup chicken broth

2 tablespoon rice wine vinegar

1 teaspoon orange zest

3 green onions, sliced thin

3 cups cooked white meat of chicken, diced

2 medium oranges, peeled and thinly sliced

1 can sliced water chestnuts, drained

salad greens

salt/pepper are optional

chow mein or rice noodles

Place the chicken in a self closing plastic bag. Add the chicken broth, vinegar, orange peel and onions. Close and shake to mix. Mix in the water chestnuts and orange slices. Close and shake to coat. Refrigerate for at least one hour. Place the salad greens on a serving plate and spoon the chicken salad on top, making sure not to pour too much of the marinade over it. Sprinkle the chow mein or rice noodles on top. Serves 4.

MUSHROOM PITA PIZZA

4 pita breads

4 cup sliced mushrooms, fresh

1 medium red onion, thinly sliced and separate into rings

1/4 cup chopped green pepper

1/4 cup chopped red pepper

4 teaspoon dried basil

2 cup shredded mozzarella cheese

2 tablespoon grated parmesan cheese

Heat oven to 425. Split each pita bread so that you have a total of 8 rounds. Place rounds, cut side up, on ungreased cookie sheet. Arrange mushrooms, peppers and onions on top. Sprinkle with basil and cheeses. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 6 pieces. Serves 4

SPICY VEGETABLE DIP

2 cup low fat, small curd cottage cheese

4 tablespoon skim milk

2 tablespoon lemon juice

4 teaspoon Dijon mustard

2 teaspoon onion powder

2 teaspoon curry powder

Place cottage cheese, milk and lemon juice into a blender or food processor. Process for 30 seconds. Scrape down sides process again until the mixture is smooth. Add the mustard, onion powder and curry powder. Cover and pulse for 30 seconds or until everything is combined. Cover and refrigerate at least 1 hour but no longer than 3 days. Serve with raw vegetables or pita triangles. Makes 2 cups

SPINACH AND RICE CASSEROLE

1 1/2 cups brown rice

3 cups chicken broth

1 lb. frozen, chopped spinach, thawed and drained

2 red or green bell peppers, chopped

1 large onion, diced

3/4 teaspoons salt

1 1/2 cup low fat milk

3 tablespoons flour

2 cup shredded low fat pepper Jack cheese, divided

1 cup fresh or frozen (thawed) corn kernels

4 ounces low fat cream cheese (or Neufchatel)

1 jalapeno pepper, seeded and minced

Preheat oven to 375. In a saucepan bring the broth to a simmer. Add in the rice, spinach, bell peppers, onion, and salt. Cover and cook at a simmer 20 to 30 minutes.  Uncover a continue cooking until the rice is tender and most of the liquid is absorbed, 10 to 15 more minutes. In another saucepan whisk together the milk and flour. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set the mixture aside.. When the rice is done, stir in the cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving. Serves 6 to 8