Quick & Easy|
By Beverly Barbour
TIZ THE SEASON TO BE KICKING CALORIES
I don't know about you but I'm still stuffing everything that didn't quite get polished off during the annual holiday feeding frenzy into my open and eager mouth. There are still about six pieces of Jamies delicious divinity and half a dozen fruitcake cookies made by a friend and me, not to mention two fruitcake.
Why do I feel that I can't start the New Year with an empty stomach? My waistbands are tight and my self-control is loose. Apparently the answer is just to cut calories on foods that I am preparing now and hope that things even out in both the calorie and waistline departments.
10 WAY TO LIGHTEN UP YOUR MEALS AND ULTIMATELY YOURSELF
EGG SALAD SANDWICHES
Take these to work, they are delicious and will make you feel very virtuois (especially if you use 1/2 cup egg substitute for the egg and whites). A small apple or celery sticks will help fill any void in the stomach.
1 large egg
With a fork, beat egg, egg whites and 1 tablespoon water. Add egg mixture to hot non stick pan; scramble. Combine mayo mustard, olives and onion; add eggs, salt and pepper and spoon egg salad evenly over a bread slice. Top with sprouts and remaining bread. Makes 1 sandwich big enough for two serious dieters.
The broth can be canned or made from bouillon cubs if you don't have any stock made by boiling your turkey bones.
1 teaspoon olive oil
Combine oil, onion and garlic. Stir over high heat until onion begins to brown. Add broth and bay leaf, bring to a boil. Cut squash into 1/2-inch cubes and add to broth. Cover and simmer until squash is tender. Rinse chard, stack and cut in half lengthwise, then cut crosswise into 1/4-inch wide strips. Add chard, tomatoes and beans to broth. Boil, stirring often, until chard stems are tender when pierced with a fork, about 4 minutes. Season and serve; pass the cheese. Makes 1 quart.
MONTANA HUNGARIAN GOULASH
Adapted from the Eastern European classic dish.
¾ pound boned beef top sirloin, about 1-inch thick
Trim fat from beef. Cut across the grain into 1/8-inch slices. Heat non-stick frying pan. When hot, add beef and stir-fry until meat slightly browned. Pour into a bowl. Add Mushrooms to pan and stir often until browned; add to beef. Add onion to pan and stir until lightly browned,, about 2 minutes. Reduce heat to medium and stir paprika into onion. Meanwhile, cook noodles until barely tender. Drain and place on large platter; keep warm mix broth and cornstarch; add to onion mixture and stir just until mixture boils. Return beef and mushrooms to pan and stir until hot. Spoon meat mixture over noodles. Sprinkle with parsley.