Ingredients:
46 oz. low sodium V-8 juice
1 tbsp. wine vinegar
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4 packet Equal
Directions:
Mix the ingredients together and chill. Shake before using.
Ingredients:
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
2 T. unsweetened coconut
1 (15 oz.) can crushed pineapple
1 c. light Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Directions:
Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Sprinkle Coconut thinly over top.
Cover with thin layer of Cool Whip, sprinkle pecans on top.
Chill well.
Ingredients:
1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Directions:
Pour the juice into a medium saucepan and bring to a boil over high heat.
Remove, pour in the Bran Buds and stir well.
Let the mixture stand for several minutes.
Combine the butter, Fruit Sweet and eggs and beat well.
Then stir in the bran cereal.
Pour in the buttermilk and stir well, then add the flour, baking soda and salt.
Beat the batter until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended.
Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each muffin is done.
The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour and added for variety. This recipe also works replacing the flour with 4 3/4 c wheat flour but the muffins might be heavier.
Ingredients:
2 cups fat free half-and-half
1/3 cup granulated sugar substitute
1/2 vanilla bean
3 fat-free graham crackers, crushed
Directions:
Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine. Pour cream mixture into ice cream maker, and process according to manufacturer’s directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.
Ingredients:
12 cups chopped kale
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste
Directions:
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl.
Toss steamed kale into dressing until well coated.