Topic : A Circle of Friends Cookbook

Round Steak 

2 small cans tomato sauce 

1 medium onion chopped 

2 Celery Stalks 

1 container fresh button mushrooms (sliced) 

Put all ingredients in crock pot and cook on low 8-9 hours. 

Enjoy! 

2 c. Milk 

1/2 t Cinnamon 

1/2 c. chopped walnuts 

1 c. chopped apples (or raisins, or any other preferred fruit) 

1 c. rolled oats 

Grease crockpot.  Mix all with whisk.  Cover and cook on low overnight in the crockpot.    Depending on the fruit used - sweetener may not be necessary. 

Enjoy! 

• 1 lb. Boneless Skinless Chicken Breasts, cut into 1 1/2 inch pieces
• 1/2 c. Low-Fat Chicken Broth
• 2 T. Ground Ginger
• 1 T. Packed Brown Sugar
• 2 T Low Sodium Soy Sauce
• 1/2 t. Ground Allspice
• 1 8 oz Can Pineapple Chunks in juice, drained (reserve the juice)
• 1 T. Cornstarch
• 1 Medium Bell Pepper, cut into 1 inch pieces

Mix all except pineapple, cornstarch & pepper in crockpot. 

Cover and cook on low 7-8 hours 

Mix reserved juice and cornstarch until smooth & stir into chicken 

Stir in Pineapple & Bell Pepper 

Cover and Cook on High 15 minutes, or until slightly thickened. 

Enjoy 

• 3 Whole Skinless Chicken Breasts, split
• 1/2 t. Marjoram
• 1 6-oz. can Orange Juice, Undiluted
• 2 T. Cornstarch
• 1/4 c. Water

Combine Orange Juice & Marjoram in shallow dish 

Dip Breasts in Orange Juice to coat and place in the Crock Pot 

Pouir remaining sauce over breasts 

Cover & Cook on low 7-9 hours 

Before serving, remove breasts. 

Mix water & Cornstarch and add to the Orange Juice 

Heat until thick and bubbly and serve over the chicken 

Enjoy! 

1 tsp minced fresh garlic 

1 can (28 oz) crushed tomatoes 

1 can (15 oz) tomato sauce 

1/4 tsp oregano leaves 

1/2 tsp basil leaves 

1/2 tsp sucralose sweetener 

1.Spray medium saucepan with nonstick spray; heat.  Add garlic, cook over medium heat, stirring constantly, until lightly browned, 1-2 minutes. 

2.Add crushed tomatoes, tomato sauce, oregano, and basil; stir to combine.  Bring to a boil; reduce heat.  Let simmer until thickened and flavors are blended, about 15 minutes. 

3.  Stir in sweetener; let cook 5 minutes longer.  Makes 5 cups 

Per serving:  82 calories; 1 g fat; 4 g fiber 

2/3 cup sliced carrot 

1/2 cup diced onion 

2 garlic cloves, minced 

3 cups fat-free broth(beef, chicken, or vegetable) 

1 1/2 cups diced green cabbage 

1/2 cup green beans 

1 tbsp tomato paste 

1/2 tsp dried basil 

1/4 tsp dried oregano 

1/4 tsp salt 

1/2 cup diced zucchini 

1. In large saucepan sprayed with nonstick spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. 

2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.  Lower heat and simmer, covered, about 15 minutes or until beans are tender. 

3. Stir in zucchini and heat 3-4 minutes.  Serve hot.  Makes 4 1 cup servings. 

Per serving: 42 calories, 0 g fat, 2 g fiber 

Rhubarb Rumble (Sugar-Free, Low Fat, but don't tell any one)

3-cups chopped rhubarb
1-package (3 oz.) sugar-free strawberry gelatin
1-1/2-cups cold skim milk
1-package (3.5 oz.) instant sugar-free vanilla pudding mix
1-reduced fat graham cracker crust (8 inch)

Place rhubarb in a microwave-safe bowl
Cover and microwave on high for 6-8 minutes, stirring every 2 minutes, until rhubarb is softened
Stir in gelatin until dissolved, then cool completely
In a mixing bowl, combine milk and pudding mix
Beat on low speed for 2 minutes
Fold into rhubarb mixture
Spoon into crust
Cover and refrigerate until firm
 

I haven't tried this yet but it sounds yummy!!! It's sugar free and low fat!! 

Heather 

2 pounds ground turkey 

6 whole wheat crackers (Ritz) 

1 egg 

1 med onion 

1 tbs minced garlic 

1 Sm can stewed tomatoes (without juice) 

1tsp sage 

salt & pepper to taste 

Mix all Ing together and make into  a loaf 

Put in loaf pan sprayed with pam 

Bake at 350 deg for 45 min 

If you have extra, separate out and freeze for lunch 

Enjoy!!!!   Ladean 

2  T  olive oil                                   1/2 C sliced mushrooms 

5 oz chicken breast cut into              1 T red wine vinegar 

       1/2 inch strips                          1 C canned crushed tomatoes 

1/2 C chopped onion                       dash of pepper 

1/2 C chopped red pepper                1 1/2 C hot cooked pasta (whole wheat) 

1    clove garlic                                2 T grated parmesan cheese 

In a large non-stick skillet, heat oil.  Add chicken, onion & garlic.  Cook  

over medium-high heat, stirring occastionally, until onions are translucent 

(about 3 minutes).  Add red peppers and cook 1 minute.   Stir in tomatoes  

and pepper, reduce heat to low ans simmer 5 minutrs. 

Cook pasta per package directions and add to finished sauce.  sprinkle 

with cheese. 

Makes 2 servings.  each serving - 322 calories, 23 protein, 7 fat,  41 carbs, 

                                                 4+ fiber 

exchange - 1 fat, 2 protein, 2 1/2 veg,  1 1/2 bread. 

WEIGHT WATCHERS MEATLOAF  -  SERVS 6 

1 T oil 

1 egg                                                                       

2 egg whites (or egg sub) 

1 1/2 C chopped mushroons 

1 C diced celery 

1 C diced onion 

1 clove garlic 

12 oz ground beef 

12 oz ground turkey 

3/4 C bread crumbs 

1 C ketchup 

Sautee mushrooms, celery, onion and garlic in oil 

Let cook.   Mix with all but 1/2 C ketchup.  Top with 

the leftover ketchup. 

Bake 325  for 1 hour 

Cut into 12 slices.   Serving is 2 slices.   

Each serving 310 cals,  2 fiber