NO-FAT OLD FASHIONED APPLE CAKE

INGREDIENTS:

2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
2 1/4 teaspoons cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon mace
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup buttermilk
1 1/2 cups tart apples; diced
1/2 cups raisins
brown sugar

DIRECTIONS:

Sift together flour, sugar, baking soda and spices. In mixer bowl put egg, egg whites, vanilla, apple sauce and milk. Mix with electric mixer. Gradually add dry ingredients, blending well. Stir in apples and raisins by hand. Pour batter into 8x8 pan that has been sprayed with Pam. Sprinkle with brown sugar. Bake in preheated 350 degree oven for about 50 minutes.

Yield: 9 Servings

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HIGH FIBRE AND LOW FAT BRAN MUFFINS

Ingredients

2 1/2 cups wheat bran
1 1/2 cups orange juice, calcium fortified -- ie: Minute Maid
1/4 cup dried prunes -- (6) for prune butter
1/3 cup water -- for prune butter
2 egg whites
1/2 cup packed brown sugar
1/2 cup raisins
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons wheat germ

Directions

Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam or use muffin paper liners. Puree prunes and water in blender to make prune butter. Add orange juice and blend briefly so that it will be easy to pour prune butter out of blender container. In a large mixing bowl, combine wheat bran with orange juice/prune mixture, egg whites, sugar, and raisins. Let stand for 10 minutes or so. In a separate bowl, combine flour, soda, baking powder, cinnamon and wheat germ. Stir the dry ingredients into bran/orange juice mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400 degrees for 15 minutes.


Makes 12 large muffins.

Description: "Low calorie, low fat, high fiber and calcium rich!"

NOTES : Per muffin: 148.9 cal, 0.9g (4.8%) fat, 128mg sodium, 36.6g carbs, 4.8g protien

Herbalife: Promotoras

Apricot Lentil Soup

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils, rinsed
5 cups vegetable stock
3 plum tomatoes(peeled, seeded, and chopped)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, salt and ground black pepper
2 tablespoons fresh lemon juice

Directions

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot.

Per serving: 570 Calories (kcal); 2g Total Fat;
(3% calories from fat); 17g Protein;
127g Carbohydrate; 0mg Cholesterol; 1702mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat;
3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

USA - EEUU: Herbalife - Shapeworks - Independent Distributors

Low-Fat Mexican Chicken and Rice

Ingredients

3/4 Pound Boneless Chicken Breasts, skinless

1 Onion, chopped

1 Red Pepper, chopped

1 Green Pepper, chopped

1/2 Cup Watkins Chicken Soup Base

1 Cup Watkins Chicken Soup Base

10 Oz. Package Frozen Sweet Corn

1/4 Cup Watkins JR's Thick & Chunky Salsa

1 1/2 Cups Watkins Brown & Wild Rice

1/2 Cup Fat Fee Shredded Cheddar Cheese

Directions

Slice chicken breast into 1" strips. In large nonstick skillet over high heat; saute chicken strips, onion and peppers in broth until chicken is cooked through; about 15 minutes. Add remaining broth, corn and salsa; bring to boil for 1 minute, stirring constantly. Stir in rice; cover and remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese; cover and let stand 2 minutes longer. Serve hot. Makes 4 servings.

Mexican Recipes

LOWER FAT SPAGHETTI CARBONARA

Ingredients:

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

Yield: 6 Servings
Calories: 422, Carbs: 58, Fat: 9 grams, Protein: 21 grams

Herbal Aloe Drink

Apricot Stuffed BBQ Chicken

Ingredients

2 whole chicken breasts, boned w/skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. unsalted butter, melted
1/2 tsp. ground ginger
4 fresh apricots, halved
1/2 cup apricot jam
1 Tbsp. cider vinegar

Directions

Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes.

Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done.

Makes 4 servings.

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LOWER FAT SPAGHETTI CARBONARA

Ingredients:

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

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