Once upon a time when I made a special dinner, I served filet of beef with hollandaise sauce. They were Sid’s favorites and loaded with cholesterol. Now that his doctor has now ordered a low cholesterol diet, our dinners are quite different; my cooking style has changed dramatically. I do not use any hard fats such as shortening, butter or stick margarine; they contain trans fats, saturated fats and/or cholesterol. Since my husband is also a diabetic, I do not use sugar or even honey. Whether you are a diabetic or not, sugars add nothing but empty calories to your diet. I do not list salt in most of my recipes but you may want to add a pinch if your diet allows. (I do use spicy brown mustard in two of the recipes below. It usually contains 50 mg of sodium per teaspoon.)
Instead of being frustrated by what I cannot cook, I try to accept a limited diet as a creative challenge.
Salad with Raspberry Vinaigrette
Radicchio, red onion and red grapes add color to this salad. Radicchio is a type of chicory leaf with red leaves and white veins. It looks a bit like a small head of red cabbage and has a very slightly bitter yet spicy taste. It can be found in the produce section of most major grocery stores.
1 cup shredded lettuce
1/2 cup shredded radicchio
2 slices red onion
1/2 cup red seedless grapes
1/2 cucumber
1/4 cup sliced almonds
Put the lettuce and radicchio in a pretty salad bowl. Divide the red onion into rings and add to the salad. Cut the red grapes in half and add to the bowl. Thinly slice the cucumber and add. Toss the salad and sprinkle with the sliced almonds. Serve with raspberry vinaigrette.
Raspberry Vinaigrette
2 tablespoons vegetable oil
2 tablespoons raspberry vinegar
2 tablespoons water
2 teaspoons (measures-like-sugar) sugar substitute
1 teaspoon spicy brown mustard
several grinds of black pepper
Combine all the ingredients in a small sealable container. Shake vigorously to mix.
Chicken Breasts with Roasted Bell Pepper Salsa
4 boneless, skinless chicken breasts
4 tablespoons lime juice
1 tablespoon spicy brown mustard
4 tablespoons water
4 tablespoons olive oil
Salsa
2 red bell peppers
1 teaspoon dried basil
2 garlic cloves, minced
4 tablespoons chopped onion
1 tablespoon lime juice
2 tablespoons olive oil
Pound the chicken breasts with a meat mallet to flatten and tenderize. Mix the lime juice, mustard, water and olive oil in a sealable plastic bag. Add the chicken breasts and marinate in the refrigerator for least 2 hours, turning occasionally.
Meanwhile make the salsa: Roast the bell peppers under the broiler. Turn occasionally until the skin is blistered and a bit charred all the way around and the flesh is cooked. Set aside for 10 minutes or so to cool and let the skin loosen. Peel the peppers and seed. Coarsely chop the flesh and toss with the basil, garlic, onion, lime juice and olive oil. Set aside.
Preheat the broiler and broil the chicken breasts about 7 inches from the heat for 8 minutes. Turn and baste with some of the marinade and broil another 8-10 minutes or until the breasts are opaque and done.
Serve topped with the roasted pepper mixture.
Microwave Sweet Potatoes
4 medium sweet potatoes
heart-healthy margarine
Measures-like-sugar sweetener (optional)
Cinnamon (optional)
Wash the sweet potatoes and pierce with a fork. Microwave on high about 10 minutes. Let stand 5 minutes to soften. Cut down the center and add a teaspoon or so of margarine. Squeeze gently from the ends to fluff the inside.
If desired, sprinkle with sugar substitute and cinnamon. (I mix the two in a shaker and keep it on hand.)
Parfait of Chocolate Pudding and Vanilla Mousse
You could use sugar-free instant pudding for an easy version. I tried it once but discovered that instant sugar-free pudding has 310 mg of sodium per serving.
1/2 cup measures-like-sugar sweetener
1/3 cup cocoa powder
3 tablespoons cornstarch
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup measures-like-sugar sweetener
1 1/2 tablespoons cornstarch
1 cup skim milk
1/2 teaspoon vanilla extract
1/3 cup pasturized egg whites
Chocolate layer: In a medium saucepan, whisk together the sugar substitute, cocoa and cornstarch. Gradually whisk in 1 cup of the milk until smooth, then whisk in the remaining cup. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and cook for 1 minute. Remove the pan from the heat and add the vanilla. Stir gently until the pudding is smooth. Cool slightly. Fill four parfait glasses or wine glasses about 1/3 full with the chocolate pudding mixture.
Vanilla Mousse: In a small saucepan, whisk together the sugar substitute and cornstarch. Gradually whisk in 1/2 cup of the milk until smooth, then whisk in the remaining milk. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a low boil, about 3 minutes. Continue to whisk and cook for 1 minute. Remove the pan from the heat and add the vanilla. Stir gently until the pudding is smooth. Cover and set aside to cool to room temperature.
Just before serving: Beat the egg whites to the stiff peak stage. Fold the vanilla pudding into the egg whites until thoroughly incorporated. Top the parfaits with the vanilla mousse.
Instead of being frustrated by what I cannot cook, I try to accept a limited diet as a creative challenge.
Salad with Raspberry Vinaigrette
Radicchio, red onion and red grapes add color to this salad. Radicchio is a type of chicory leaf with red leaves and white veins. It looks a bit like a small head of red cabbage and has a very slightly bitter yet spicy taste. It can be found in the produce section of most major grocery stores.
1 cup shredded lettuce
1/2 cup shredded radicchio
2 slices red onion
1/2 cup red seedless grapes
1/2 cucumber
1/4 cup sliced almonds
Put the lettuce and radicchio in a pretty salad bowl. Divide the red onion into rings and add to the salad. Cut the red grapes in half and add to the bowl. Thinly slice the cucumber and add. Toss the salad and sprinkle with the sliced almonds. Serve with raspberry vinaigrette.
Raspberry Vinaigrette
2 tablespoons vegetable oil
2 tablespoons raspberry vinegar
2 tablespoons water
2 teaspoons (measures-like-sugar) sugar substitute
1 teaspoon spicy brown mustard
several grinds of black pepper
Combine all the ingredients in a small sealable container. Shake vigorously to mix.
Chicken Breasts with Roasted Bell Pepper Salsa
4 boneless, skinless chicken breasts
4 tablespoons lime juice
1 tablespoon spicy brown mustard
4 tablespoons water
4 tablespoons olive oil
Salsa
2 red bell peppers
1 teaspoon dried basil
2 garlic cloves, minced
4 tablespoons chopped onion
1 tablespoon lime juice
2 tablespoons olive oil
Pound the chicken breasts with a meat mallet to flatten and tenderize. Mix the lime juice, mustard, water and olive oil in a sealable plastic bag. Add the chicken breasts and marinate in the refrigerator for least 2 hours, turning occasionally.
Meanwhile make the salsa: Roast the bell peppers under the broiler. Turn occasionally until the skin is blistered and a bit charred all the way around and the flesh is cooked. Set aside for 10 minutes or so to cool and let the skin loosen. Peel the peppers and seed. Coarsely chop the flesh and toss with the basil, garlic, onion, lime juice and olive oil. Set aside.
Preheat the broiler and broil the chicken breasts about 7 inches from the heat for 8 minutes. Turn and baste with some of the marinade and broil another 8-10 minutes or until the breasts are opaque and done.
Serve topped with the roasted pepper mixture.
Microwave Sweet Potatoes
4 medium sweet potatoes
heart-healthy margarine
Measures-like-sugar sweetener (optional)
Cinnamon (optional)
Wash the sweet potatoes and pierce with a fork. Microwave on high about 10 minutes. Let stand 5 minutes to soften. Cut down the center and add a teaspoon or so of margarine. Squeeze gently from the ends to fluff the inside.
If desired, sprinkle with sugar substitute and cinnamon. (I mix the two in a shaker and keep it on hand.)
Parfait of Chocolate Pudding and Vanilla Mousse
You could use sugar-free instant pudding for an easy version. I tried it once but discovered that instant sugar-free pudding has 310 mg of sodium per serving.
1/2 cup measures-like-sugar sweetener
1/3 cup cocoa powder
3 tablespoons cornstarch
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup measures-like-sugar sweetener
1 1/2 tablespoons cornstarch
1 cup skim milk
1/2 teaspoon vanilla extract
1/3 cup pasturized egg whites
Chocolate layer: In a medium saucepan, whisk together the sugar substitute, cocoa and cornstarch. Gradually whisk in 1 cup of the milk until smooth, then whisk in the remaining cup. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and cook for 1 minute. Remove the pan from the heat and add the vanilla. Stir gently until the pudding is smooth. Cool slightly. Fill four parfait glasses or wine glasses about 1/3 full with the chocolate pudding mixture.
Vanilla Mousse: In a small saucepan, whisk together the sugar substitute and cornstarch. Gradually whisk in 1/2 cup of the milk until smooth, then whisk in the remaining milk. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a low boil, about 3 minutes. Continue to whisk and cook for 1 minute. Remove the pan from the heat and add the vanilla. Stir gently until the pudding is smooth. Cover and set aside to cool to room temperature.
Just before serving: Beat the egg whites to the stiff peak stage. Fold the vanilla pudding into the egg whites until thoroughly incorporated. Top the parfaits with the vanilla mousse.
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