on a diet and a diabetic, looking for some new recipes to try out, low sugar, low carb, etc. but that taste good and not gross. with not to many vegtables in them. and not any weird stuff. anything, appitizers, main dish, side dish, desserts?

There are so many things you can do with sugar free jello, here are a few great ideas!

Light and Easy Creamy Dessert
1 package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt
–Mix boiling water and gelatin dessert until gelatin is disolved completely. Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth. Refrigerate until set.

Cool N' Easy Pie
1 (1/3 ounce) box sugar-free jello (4 serving size -any flavor)
1 (8 ounce) container thawed Cool Whip Free
1 reduced fat graham cracker crust (Keebler makes one)
water
ice cubes
–Boil 2/3 c water.
In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved. In a measuring cup, combine ice cubes and water to measure 1 cup. Stir into Jello mixture til ice is melted. Add Cool Whip and whisk until smooth. Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken. Spoon filling into crust. Refrigerate overnight.

Poached Salmon
1 salmon fillet
1 lemon, sliced
4-5 sprigs fresh dill
6-8 slices pickled ginger (optional)
1 cup white wine
–Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
Place salmon on top. Add wine and then fill pan with water until the fish is completely covered. Cover with foil and poke knife holes all over the foil to allow steam to escape. Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready).

Chicken Breasts Dijon– http://www.recipezaar.com/92717

Enjoy!

Just me showing the baby and running my mouth. Here the the links I talked about. Oh and don’t ask me about the end of this video. I don’t know what in the world happened. Livinlowcarb http://www.youtube.com/user/livinlowcarbman mrniceguy82475 On Ebay http://search.ebay.com/_W0QQsassZmrniceguy82475

Duration : 0:9:36

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Technorati Tags: carb, Diet, fat, g2c, low, Obese

Do you know how to read food labels? Maybe you THOUGHT you did. Truth is, you probably don’t. But Jeff Novick of the Pritikin Center does, and in his full talk he shows the 3 easy steps you MUST know if you ever buy foods at any supermarket or “health” food store. In this online excerpt, Novick — who used to be a food service manager at Kraft Foods — exposes one of the dirty secrets major food corporations use to deceive consumers. It’s no accident labels are so confusing! High-protein/low …

Duration : 0:9:24

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Technorati Tags: Diet, food, Health, nutrition, vegan, vegetarian

SUGAR SNAP PEAS with SOY SAUCE
Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 4

2 teaspoons peanut oil, canola oil or olive oil
1 pound sugar snap peas
1 teaspoon dark sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
Salt & pepper to taste

Heat the oil in a skillet til shimmery. Add the peas and toss well to evenly coat with oil. Stirring occasionally, cook the peas until cooked through but still bright green. Add the sesame oil and stir once or twice, then the soy sauce and vinegar. Cook til liquid dissolves. Season with salt and pepper.

Asparagus Casserole

1 (10oz) package frozen asparagus spears
1/2 (10 3/4oz) can cream of mushroom soup, undiluted
1/2 cup skim milk
1 (8oz) can sliced water chestnuts, drained
1/2 cup shredded low-fat process American cheese
Vegetable cooking spray
Instructions:

1. Begin by cooking the asparagus according to the package directions omitting any salt or fat. Drain well, and set aside.
2. Combine the soup and milk and then layer half of each of the water chestnuts, asparagus, soup mixture, and cheese in a 1 1/2-quart casserole dish coated with vegetable cooking spray.
3. Preheat your oven to 325 degree F. and then repeat the layers with the remaining ingredients.
4. Bake for 20 minutes, or until heated thoroughly.

This is a very tasty alternative for eating vegetables.

CURRIED RICE "VEGGED UP"
Hands-on time: 15 minutes (including cooking the rice, probably 10 minutes with leftover rice)
Time to table: 25 minutes (including cooking the rice, probably 15 minutes if using leftover rice)
Makes 3 cups

2 cups water
1 teaspoon salt
1 cup uncooked rice (or 2 cups cooked rice)

1 tablespoon butter (Lisa uses 2 tablespoons, I found just one plenty rich and flavorful)
1 small onion, chopped fine
1/4 cup slivered almonds (Lisa uses toasted almonds sprinkled on top, I wanted to skip the toasting step/pan and so cooked them in the butter, first; I really liked the buttery crunch of the almonds throughout)
2 carrots, peeled, quartered lengthwise, then sliced crosswise as thin as possible (this speeds up the cooking time)
1 sweet pepper, chopped (red would be pretty, I used up a green one tonight)
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

COOK THE RICE
In a medium saucepan, bring the water and salt to a boil on MEDIUM HIGH. Add the rice, stir lightly, cover and reduce the heat to MEDIUM. Cook until water is absorbed, about 15 minutes.

COOK THE VEGETABLES
While the rice cooks, in a medium skillet (use a large skillet if using leftover rice), melt the butter over MEDIUM heat. Add the onion and almonds and saute til the onions begin to soften. Add the carrots and pepper as they're prepped and cook til cooked through but still firm. Stir in remaining ingredients.

COMBINE
Stir in the rice if it's done or reduce the heat to LOW to hold the vegetables until it is. Or if you're using cooked rice, stir it in now. Let the rice warm through, stirring occasionally. Enjoy!

work out exactly what you need and then eat veg*n foods that give you great health.

for free and easy recipes go to:

http://www.vegetariantimes.org

You can buy most things at your local large food store. buy the ingredience for the meals.

make dinner, and save some for the next day's lunch. – saves time and money.

http://vegannutrition.net/

http://www.vegsoc.org/info/vegan-nutriti…

http://www.vrg.org/nutrition/

http://www.vegetarian-nutrition.info