Make your own free website on Tripod.com

 

  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Fit & Fare Tips

  • Make sure your using Fat-Free or Light with such things as Mayonnaise, Cool Whip, Milk, Salad Dressings, etc. 

  • Use wraps in place of bread for sandwiches.

  • Omit Cheeses or replace with Mushrooms.

  • Try baking or broiling as opposed to frying. If something HAS to be fried, use a cooking spray. 

  • Select meats that are trimmed well of fat, and remove any skin from poultry before cooking.

  • Omit Olives or replace with mushrooms

Quick, Healthy, Light Snacks

Veggies with fat-free or light ranch (or any fat-free or light) dressing for a dip

  • Green peppers
  • Cauliflower
  • Broccoli
  • Carrot sticks
  • Celery sticks
  • Cucumbers
  • Tomatoes
  • Lettuce
  • Fresh Green Beans

Fruit dipped in fat-free & sugar free cool whip (or light will do)

  • Strawberries
  • Blueberries
  • Apples
  • Peaches
  • Pears
  • Grapes
  • Cantaloupe
  • Honeydew
  • Watermelon
  • Bananas

To keep fruits & veggies crisp, put in sealed container completely covered in water, and keep refrigerated to keep cold. Prepare snacks ahead of time. You can make enough for a week if kept in water in the fridge.

To further ripen fruits & veggies, just leave out on the counter, don't refrigerate. To keep  fruits & veggies from ripening further, put in fridge. (Note: do not refrigerate bananas)


 

Please feel free to contact us with Questions, Comments, Concerns, Compliments: E-mail us

 

 

[Home]