My favorite new recipe is actually a re-creation of an old favorite my grandmother makes.
Oriental Salad
2 pkgs. 3 oz. beef ramen noodles
16 oz. cabbage slaw
1/4 cup sunflower seeds
1/3 cup toasted almond slivers (toast by spreading on an ungreased cookie sheet at 350 degrees for 10 minutes or until a nice golden brown)
1 1/2 cup chopped chives (green onion)
2 tbsp. hot water
1/2 cup pineapple juice
5 tsp. dark sesame oil
1/2 cup white wine vinegar
3 tbsp. sugar
Combine cabbage slaw and chives in a large bowl. In a small bowl, mix spice packet from noodles, hot water, pineapple juice, sesame oil and vinegar. Stir until it looks well mixed. Add to cabbage slaw. In a separate small bowl, crunch dry noodles into smaller pieces. Add sunflower seeds and toasted almonds. Do not add to salad until ready to serve.
Makes about six 3/4 cup servings. Each serving is 200 calories, 8.7 grams fat, 27 grams carbohydrates and 4 grams fiber.
Another quick and really easy desert recipe:
1 pkg. angel food cake mix
21 or 22 oz. can of pie filling of your choice (blueberry, cherry, strawberry, pineapple, etc.)
Preheat oven to 350 degrees. Combine both ingredients. Pour batter into ungreased 9- by 13-inch baking dish. Bake 30 minutes.
Makes 24 servings, each of which is roughly 100 calories. I like to serve it with low- or nonfat whip cream and fresh fruit.
