Creamy Cucumber Dill Dip

Curried Cheese and Olive Toasts
Ingredients:
1 cup grated extra sharp cheddar cheese
1 4.5 ounce can sliced ripe olives, drained
3 scallions, finely chopped
1/2 cup mayonnaise
3/4 teaspoon curry powder
10 to 24 half inch slices of long narrow French bread, lightly toasted on one side
Method:
In a small bowl, combine cheese, olives and scallions. Set aside. Mix mayonnaise and curry powder together. Fold in cheese mixture. Spread on untoasted sides of French bread slices and broil until bubbly. Serves 8 to 10.

Smoky Vegetable Pizzettas
Ingredients:
1 16 ounce loaf frozen bread dough
1 6 to 6 1/2 ounce jar marinated artichoke hearts
12 thin wedges red onion
6 thin slices eggplant, cut in half crosswise
2 cups shredded smoked Gouda cheese
12 slices plum tomato
4 green onions, thinly sliced
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh basil
Method:
Thaw bread according to package directions. Heat oven to 425F. Line a large baking sheet with foil; grease foil. Set baking sheet aside. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces; set aside. Place red onion wedges and eggplant slices on foil lined baking sheet. Brush with some of the reserved artichoke marinade, discard any remaining marinade. Bake red onion and eggplant in oven for 10 minutes, do not turn. Remove from oven; set aside. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4 inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half slice of eggplant, one red onion wedge, one artichoke quarter and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.

Zippy Veggie Dunk
Ingredients:
6 hard cooked eggs, coarsely chopped
1/2 cup lowfat cottage cheese
1/3 cup skim nonfat or lowfat milk
2 teaspoons instant minced onion
1/2 teaspoon salt, optional
1/2 teaspoon basil
1/2 teaspoon lemon juice
1/2 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Method:
Place eggs, cheese, milk, onion, salt, if desired, basil, juice, mustard, sauce and pepper in 5 cup blender container or food processor. Cover. Blend or process until mixture is smooth and creamy, stopping occasionally to scrape down sides of container. Spoon into serving container. Cover. Refrigerate to blend flavors.

Zucchini Parmesan Slices
Ingredients:
4 medium zucchini
frying oil
lemon pepper
garlic
Parmesan cheese
Method:
Slice zucchini 1/4 slices. Heat a large frying pan. Add zucchini and cover each slice with lemon pepper, garlic and Parmesan. Flip over and let cook until browned approximately 2 to 3 minutes. Repeat on other side. Wipe out frying pan between batches, to avoid to much blackening.

Asian Chicken Salad
Ingredients:
1 package wonton wrappers
3/4 cup cooked, shredded chicken
1/2 cup shredded green cabbage
1/4 cup shredded carrots
2 tablespoons minced green onions
1/4 cup chopped fried wonton wrappers
2 tablespoons orange juice
1 tablespoon sesame oil
2 teaspoon rice vinegar
2 teaspoon plum sauce
1 teaspoon sesame seeds
1/4 teaspoon salt
Method:
Mix everything except the wonton wrappers together gently until well combined. Make cups for the salad with the wonton wrappers by cutting the wonton skins into decorative shapes with cookie cutters. Place cutouts into a mini muffin pan and bake at 350F for about 10 minutes or until lightly brown. Reserve trimmed portions of wonton wrappers, bake until crispy and use as part of the filling. Fill wonton cups with about a tablespoon of the chicken salad mixture and serve.

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Sweet and Sour Cabbage Soup
Ingredients:

Dressed Cabbage
Ingredients:
1 head cabbage
4 tablespoons butter
3 tablespoons bacon stock or water
1 pinch nutmeg or mace
1/2 teaspoon flour
pepper to taste
Method:
Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed.

Baked Cajun Cabbage
Ingredients:
1 large head cabbage
1 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
Cheese Sauce:
1/2 cup butter
4 tablespoons flour
1 1/2 cups milk
salt
1 pinch cayenne pepper
1/2 pound sharp cheddar cheese, grated
Topping:
1 cup green onions, chopped
1/4 cup seasoned bread crumbs
Method:
Remove outer leave from cabbage. Cut into bite size sections, removing core. Boil about 10 minutes, uncovered, until tender crisp. Drain and set aside. In a separate saucepan, combine butter and flour blending well over medium heat. Add onions, celery, pepper, salt and cayenne. Saute for 10 minutes. Add milk, blending well over low heat until creamy. Add cheese, stir until smooth. Place cabbage in 2 quart casserole, top with cheese sauce. Sprinkle with bread crumbs. Bake at 350F for about 30 minutes of until heated through and bubbly.

Cabbage Cheese Casserole
Ingredients:
1 medium head cabbage
3 tablespoons butter
3 tablespoons flour
1 can milk
salt and pepper to taste
1 cup cubed velveeta cheese
6 slices bread, cubed
1 stick butter
Method:
Cut up cabbage in small pieces. Cook in slightly salted water for 3 minutes. Put in colander and let sit for a while to drain well. Melt 3 tablespoons of butter, stir in flour, add milk, combine cabbage with sauce. Stir in cheese and keep stirring until cheese melts. Taste and add salt pepper to taste. Put in buttered casserole. Brown bread in 1 stick butter. Put on top of cabbage and bake in 350 oven for about 20 minutes.

Stuffed Cabbage Leaves
Ingredients:
8 to 10 large cabbage leaves
Assorted fillings: Cheese and spinach, rice and mushrooms
Method:
Carefully remove the leaves from the cabbage and parboil them for a few minutes until they are soft enough to be rolled up without breaking. If the head of cabbage is too tight for you to be able to uncurl the leaves without tearing them you can try sticking a couple of forks into the neck of the cabbage and dipping it into a big pan of boiling water for a few minutes so that the outer leaves are parboiled and soft.
Prepare the fillings:
Make a tasty risotto with onions and mushrooms, add a few chopped nuts if you like, and your favorite herbs. Season to taste. Add to leaf and roll up, place rolled leaves together in an oven proof dish and bake for 30 minutes at 350F. Or lightly cook some chopped spinach, season with a pinch of freshly grated nutmeg, spread it on the cabbage leaf and add a few cubes of Greek feta cheese or your favorite tasty cheese before you roll up the cabbage leaves and bake them for 30 minutes at 350F.

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Creamy Corn Soup Recipe
Ingredients:
1 cup finely diced onion
1/4 cup vegetable broth
3 cups fresh or frozen corn kernels, or 2 15 ounce cans corn, drained
2 tablespoons diced green chilies
2 Tbsp diced red pimiento
2 cups nonfat milk
salt and pepper
cayenne pepper, optional
1 tablespoon cilantro, optional
Method:
1.In a large saucepan, combine onion and vegetable broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes.
2.Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil.
3.Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot.
4.Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt and pepper.
5.Add a pinch of cayenne if desired. Serves 4.

Potato Soup Recipe:
Ingredients:
1 pound red or other thin skinned potatoes, scrubbed and cut into 1/2 inch cubes
1 medium onion, chopped
2 cups chicken broth
3 tablespoons all purpose flour
1 1/2 cups milk
1/8 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
Snipped chives or scallion tops for garnish
Method:
1.In a 2 quart microwave safe dish or measuring cup, place the cubed potatoes and chopped onion. Pour in the 2 cups chicken broth and cover.
2.Cook on High 5 minutes. Stir, cover again, and cook 5 to 8 minutes, until potatoes are fork tender.
3.In a bowl, stir the 3 tablespoons flour into the 1 1/2 cups milk until smooth.
4.Pour the milk mixture into the soup and add the 1/8 teaspoon ground red pepper.
5.Cover and cook 3 to 5 minutes, until soup just starts to bubble. Add salt and pepper to taste.

Hot and Sour Soup Recipe
Ingredients:
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half inch ginger root slices, minced
1/2 cup bamboo shoots, sliced
2 cups chicken stock
2 tablespoons soy sauce
1 cake tofu, cubed
1/2 teaspoon white pepper
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 egg, beaten
1 tablespoon fresh coriander leaf , chopped
1 tablespoon scallions, chopped
1 teaspoon sesame oil
Method:
1.Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems and shred caps.
2. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger and stir over moderately high heat for one minute.
3.Add bamboo shoots and stir for an additional minute. Add chicken stock, and soy sauce. Bring to a boil and simmer ten minutes.
4.Add tofu and cook three minutes more. Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup. Cook until mixture thickens and clears.
5.Turn off heat and drizzle beaten egg over top. Stir.
6.When egg sets, serve, garnishing with chopped scallions, coriander leaves, and sesame oil to taste.
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Mean while you are on Healthy Eating Program, if you want to loose some Pounds Urgently for some occasion where you want to look perfect, then you can try this diet plan for Seven days its really effective you will Definitely loose some weight but don’t stick with it for long time, try it alternately with healthy eating, with this diet you will loose very quickly but remember when you loose quickly you gain quickly too. Not everyone will lose weight at the same rate, but you will feel fantastic. If you loose more than 17 pounds in four weeks, stay off the diet for five days but stick with Anti Cellulite program for maintaining your lost weight and then start again .Always better to be safe and consult a physician before starting any diet.
The program is based on the Fat Burning Soup. You can eat this soup anytime you are hungry. It’s based on seven days and on each day, one is required to consume a particular food/s for that day including the soup.
Fat Burning Soup Ingredients:
6 Large green onions
2 carrots
2 Green peppers
1-2 Cans – diced tomatoes, or 1-28 oz. can of crushed tomatoes
1 Bunch – Celery
1 Packet – Chicken Soup Mix
1 Head – Cabbage
Worcestershire sauce
Green beans
Salt, Pepper, Parsley, etc. to taste
Recipe Pan Type: large soup pot
Fat Burning Soup Directions;
Cut vegetables into small to medium pieces.Mix all ingredients in a large stock pot.
Cook it till boil,then reduce heat and cook soup for 45 minutes.
This soup is a fat burning soup. You can stay on this as long as you like. This soup can be eaten anytime when you are hungry during the week, eat as much as you want. The more soup you eat the more weight you will lose. If you’re going to be away from home, fill a thermos in the morning so you do not cheat. If you follow this plan as it is written and do not cheat, you will be amazed at how much weight you can safely lose.
Day 1;Eat as much fat burning soup as you want. Eat any fruit except bananas. Cantaloupe and watermelons are lower in calories than most other kinds of fruit. Eat only soup and fruit today.
Day 2;All veggies today. Eat until you are stuffed with fresh, raw, cooked or canned veggies. Eat veggies along with the fat burning soup today. At dinner tonight you can reward yourself with a big baked potato and butter. Don’t eat any fruit today.
Day 3;Eat all the soup, fruit and veggies you want. If you have not cheated up till now you should have lost 2 – 4 pounds already.
Day 4;Eat at least 3 bananas today and as much skim milk as you want. Eat these along with this fat burning soup recipe. Bananas are high in calories and carbohydrates. On this day your body will need potassium and carbohydrates. Proteins and calcium lessen the cravings for sweets.
Day 5;You may have 10 to 20 ounces of Chicken grilled today and a can of tomatoes, or as many as 6 tomatoes’ on this day; eat the fat burning soup at least once today.
Day 6;Eat beef and veggies today. You can even have 2 – 3 steaks today if you want today. Eat the soup at least once today.
Day 7;Brown rice, unsweetened fruit juice and veggies, (stuff yourself), eat the soup at least once today; you can add cooked veggies to your rice today.
PLEASE, PLEASE DO NOT, EAT ANY BREAD, CARBONATED DRINKS INCLUDING DIET DRINKS, AND ABSOLUTELY NO FRIED FOODS. REMEMBER I TRIED THIS RECIPE MYSELF AND I DID INDEED LOSE 10 POUNDS.

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Ingredients:
5 cups vegetable stocking
2 pounds ripe tomatoes, diced
2 medium zucchini, quartered and sliced
4 each scallions, sliced
2 cups small white beans, cooked, drained
1/4 cup fresh parsley, chopped
3 cups bow tie pasta, uncooked
8 fresh basil leaves, thinly sliced
Method:
1.Combine the stock or water in a large soup pot with the tomatoes, zucchini and scallions.
2.Bring to a simmer, then simmer gently covered, until the zucchini is tender but still firm, about 10 minutes.
3.Add the beans and parsley, the season to taste with salt and pepper.
4.Remove from the heat and let the soup stand, covered, for an hour or so before serving.
5.This will give it time to cool somewhat as well as to develop flavor.
6.About 20 minutes before the soup is to be served, bring water to boil in a separate large pot and cook the pasta until it is well cooked.
7.Drain and rinse briefly with cool water to stop the cooking process, then stir into the soup.
Serve the soup just warm, topping each with a few strips of basil leaf and add if desired, a sprinkling of Parmesan cheese.
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Ingredients:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
2 tablespoon chopped onion
2 cup chicken stocking
2 cups diced potatoes
1/2 teaspoon black pepper
2 cups broccoli florets
1 teaspoon sugar
2 cups water
cornstarch and cold water for thickening
Method:
1.Cut chicken into one inch pieces.
2.Heat olive oil in a large iron skillet.
3.Add chicken and cook until almost done.
4.Remove chicken from pan and set aside.
5.Put onion in skillet and sauté until clear.
6.Add stocking, potatoes, black pepper, sugar, water and 1 cup of broccoli florets.
7.Cover and bring to a boil then reduce to low heat.
8.Cook until broccoli is tender, about 15 minutes.
9.Pour into blender and puree.
10.Pour into a clean pan and add chicken and remaining cup of broccoli.
11.Cover and cook about 5 minutes until broccoli is tender, stirring constantly.
12.Thicken with cornstarch mixture until smooth. Serve while still hot.

Ingredients:
Oil – 1 Tbsp
Egg – 1
Garlic – 1 tsp (finely minced)
Ginger – 1 tsp (grated)
Onion – 1 small (finely chopped)
Frozen Peas & Carrots – 1/2 cup
Green Beans – 1/4 cup (cut diagonally)
Cauliflower – 1/2 cp (chopped finely)
Celery – 1/4 cup (chopped finely)
Boiled Corn – 1 can
Salt – to taste
Black Pepper – to taste
Water – 1/2 cup
chicken stocking – 2cups
Corn Starch – 2 tsp (mixed with a little water)
Sugar – 1 tsp (optional)
Green Onions – 2 (chopped diagonally, for garnishing)
Method:
1. In a medium pot, add Oil, Ginger and Garlic. Allow it to fry.
2. Add Onions and fry for 30 seconds.
3. Add Peas & Carrots, Green Beans, Celery and Cauliflower. Fry for 1-2 minutes.
4. Add can of boiled Corn, Salt and Pepper. Mix well.
5. Add Water and chicken Stocking. Mix and Bring to a boil.
6. Add veggies to cook without overcooking them.
7. Mix a little water with the Corn Starch and add it to the soup.
8. Add egg with constant stirring and adjust salt if necessary.
9. Garnish with Spring (Green) Onions and serve Hot!
10. Serves 4
Tips:
1. Chop some Green Chilies and marinate them in Vinegar. Use this and Soy Sauce as a garnish.
2. Add more or less Corn Starch to thicken soup to your taste.