TOASTED VEGETABLE BAGUETTE
Yield: 4 servings (1 baguette, 1/4 pound salad, 1 slice cheese each)

INGREDIENTS

- 4 (6-inch) mini-baguettes cut lengthwise
- 1 pound roasted vegetable salad, drained
- 1/4 cup chopped parsley
- 4 (2-oz) slices provolone cheese

DIRECTIONS

Preheat oven to 350 degrees F.

Open each baguette and fill with vegetable salad. Sprinkle
on 1/4 of parsley, and lay a slice of provolone cheese over
the top. Close sandwich.

Place sandwiches on a baking sheet and bake for 5 minutes,
until cheese melts.

SESAME GINGER FISH
Yield: 4 (3-4 oz. each)

INGREDIENTS

- 4 (4 oz. pieces) frozen fish (swordfish, salmon, catfish,
etc.), defrosted in refrigerator overnight

Marinade:

- 1-1/2 teaspoon ground ginger
- 2 teaspoon white pepper
- Salt and fresh ground pepper to taste
- 1/4 cup rice wine vinegar
- 1/4 cup lite soy sauce
- 1-1/2 teaspoon sesame seeds, toasted
- 1 teaspoon brown sugar
- 2 tablespoons minced green onions

DIRECTIONS

Combine the marinade ingredients in a large bowl and whisk together. Add the fish, cover, and let marinate in the refrigerator for 30 minutes.

Preheat the oven to broil. Discard the marinade. Place the marinated fish on a nonstick broiler pan. Broil for a total of 8-10 minutes, turning once.

Barley with Sauteed Mushrooms Soup

INGREDIENTS

- 1 tablespoon vegetable oil
- 2 teaspoon crushed garlic
- 3/4 cup chopped sweet green pepper
- 3/4 cup chopped mushrooms
- 3/4 cup pot barley
- 1-1/2 cups crushed canned tomatoes
- 3 cups chicken stock
- 1-1/2 teaspoons dried basil (or 2 tablespoons chopped fresh)
- 1/2 teaspoon dried oregano
- 3 ounces feta cheese, crumbled

DIRECTIONS

In large nonstick saucepan, heat oil; saute garlic, green pepper and mushrooms until softened, approximately 5 minutes. Add barley and saute for 2 minutes, stirring constantly.

Add tomatoes, stock, basil and oregano; cover and simmer for approximately 30 minutes or until barley is tender. Pour into serving dish and sprinkle with cheese.

Citrus and Cottage Cheese Salad

2/3 C. nonfat or low-fat cottage cheese
1 tsp. honey
1 1/2 tsp. sliced almonds, lightly toasted and chopped (plus extra
for
garnish)
1 orange, peeled and segmented
1 kiwi, peeled and sliced into rounds

Lightly mix together the cottage cheese, honey and almonds. On a plate or in a shallow bowl, arrange a layer of fruit and top with a spoonful of cottage cheese mixture. Repeat one more layer. Garnish with extra almonds.

Variation: You can substitute an 8 oz. container of prepared citrus
segments for the fresh fruit. Makes 1 serving.

Low Fat Pepper Steak

Servings: 4

Cooking spray
3 Pounds Boneless top round steak
Thinly sliced
1-1/2 Large Bell pepper thinly sliced
2/3 Cup Water
1 Teaspoon Beef boullion
2 Tablespoons Teriyaki sauce
1 Medium Garlic clove
1 Tablespoon Plus 1 t cornstarch
1-1/2 Medium Tomato thinly sliced
2 Cups Hot cooked rice
1 Medium Onion, thinly sliced

Spray skillet with cooking spray. Saute beef and remove.
Saute onion and garlic in skillet until tender.
Add pepper and a small amount of water to onion and garlic;
cover and cook on low until tender.
Sprinkle with boullion granules and add teriyaki sauce
and 2/3 c water.

In a measuring cup, make a paste with the 1/4 cup hot water and corn starch.
Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender.

Serve over hot cooked rice.

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Low Fat Pork Chops

Servings: 2

4 Pork chops; thick, boneless
1 Egg White
2 tablespoons Pineapple juice, unsweetened
1 tablespoon Soy Sauce
1 teaspoon Ginger
1 teaspoon Garlic Powder
1 cup Italian Seasoned Bread, Crumbs
1 teaspoon Paprika

Mix together Pineapple Juice, Soy Sauce, Ginger and Garlic Powder. In a flat dish mix together bread crumbs and Paprika. Dip pork chops in wet mixture and then coat with bread crumb mixture. Bake on each side for 25 minutes at 325º

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