Anne Collins USA Diet Page 4

USA Diet Page 4
This page contains:
Main Meals for 4People (part two).

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PAGE   CONTENTS

Page 1  Introduction, FAQ.
Page 2  Anne’s Rules, Breakfast, Smoothies, Lunch,Snacks, Soups.
Page 3  Main Meals for 4 (Part One).
Page 4  (This page) Main Meals for 4 (Part Two).
Page 5  Ultra-simple Main Meals for 1, Desserts, 7-DayMenu.
Page 6  Supermarket Shopping List, How to Read a Label.
Page 7  Sensible Eating for Life (1)
Page 8  Sensible Eating for Life (2)
Page 9  How to Eat Out and Survive.

 

MAIN MEALS for 4 (part two)

CHINESE ROAST PORK WITH PEPPERS
Ingredients:
12 ounces trimmed lean loin of pork; 6 tbsp soy sauce; 1 tspground ginger; 2 cloves minced garlic; 1 red 1 green 1 yellow pepper de-seededand cut into 6 equal pieces. Method: Mix together soy sauce, ginger andgarlic and spoon over pork. Place pork on roasting rack in roasting pan and cookin pre-heated oven at 370º F, for 60 mins, basting occasionally with the soysauce mixture. For last 30 mins, arrange sliced peppers on a baking sheet andbake alongside meat.

PORK WITH PINEAPPLE RINGS
Ingredients:
4 x 3oz lean pork chops with all fat removed; 8 pineapple ringscanned in juice. Method: Place chops and pineapple rings under hotbroiler and cook for 6-7 mins on both sides. Baste with pineapple juice duringcooking.

QUICKTIP No 15YOU DON’T NEED HUGE AMOUNTS OF RED MEAT
Even top-class athletes need very little more protein than a sedentary office worker. A balanced diet is much more important. If we eat too much protein our body produces too much urea which can cause tiredness. The healthiest sort of protein comes from fish, poultry & vegetable sources topped up with modest amounts of dairy products & eggs but only limited amounts of red meat.

PORK WITH LIME
Ingredients: 12 ounces lean loin of pork cut into 4 pieces; 8 tbsp whitebreadcrumbs; 4 tbsp chopped cilantro; grated rind & juice of 1 lime; 1finely diced red pepper. Method: Mix together breadcrumbs, cilantro, rindand juice of lime and red pepper. Place pork on non stick baking dish and topwith mixture. Spray with fat-free cooking spray and bake in oven pre-heated to375 degrees for 25 mins.

PORK STROGANOFF
Ingredients: 12 ounces lean pork thinly sliced; 1 chopped onion; 2 clovesminced garlic; 1tbsp all-purpose flour; 2 tbsp tomato paste; 2 cups chickenbroth; 1 cup sliced mushrooms; 1 diced green pepper; small carton low fatyogurt. Method: Spray large pan with fat-free cooking spray. Heat and addthe pork, garlic and onion; cook for 5 mins. Stir in flour, tomato paste andbroth and mix well. Add mushrooms, pepper. Bring to boil, cover & simmer for20 mins. Remove pan from heat, stir in the yogurt and serve.

OVEN BAKED LAMB
Ingredients:
4 x 3oz boneless lamb steaks, all fat removed; 1 thinly slicedonion, 1 thinly sliced carrot; 1 large thinly sliced potato, 1 tsp rosemary. Method:Place meat on baking tray and top with alternate layers of onion, carrot andpotato. Spray with fat-free cooking spray and sprinkle with rosemary. Bake inoven preheated to 350 degrees for 25 mins.

EASY LAMB ‘N’ RICE
Ingredients:
12 ounces ground lamb; 1 cup diced mushrooms; 1 large oniondiced; 4 fresh tomatoes chopped; 2 cups vegetable broth; 1 cup uncooked brownrice. Method: Brown lamb in non-stick skillet. Add mushrooms and onionand cook for 5 mins. Add tomatoes, broth and rice. Reduce heat and simmer for 20mins or until rice is cooked.

LAMB WITH BLUEBERRIES
Ingredients: 4 x 3oz lamb fillets; 1 clove minced garlic; 14oz canblueberries with juice; 2 tbsp sugar; 2 tbsp lemon juice. Method: Sprayskillet with fat-free cooking spray. Add lamb and cook for 2-3 mins per side.Remove and keep warm. Add blueberries, sugar and lemon juice. Slowly bring toboil and simmer for about 20 mins, until sauce thickens. Serve lamb with saucepoured over.

SHISH KEBAB
Ingredients: 12 ounces lean lamb cut into cubes; 1 cup chicken broth; juice of1 lime; 4 cloves minced garlic; 1 tsp basil, 4 tomatoes quartered; 4 onionsquartered; 16 small mushrooms. Method: Mix broth, lime juice, garlic,basil and black pepper. Put lamb, tomatoes, onions and mushrooms on skewers andpour liquid over. Leave for 10 mins. Cover broiler pan with foil and placekebabs on top. Broil for about 15 mins, turning and basting with liquid severaltimes during cooking.

QUICKTIP No 16 – FEEL HOW OVERWEIGHTYOU ARE!
One 420g can of beans weighs just under 1 pound, so it’s a perfect device for measuring weight.
Example: Suppose you are 30 pounds overweight. This is roughly the weight of 30 cans of beans. So if you don’t think that being 30 pounds overweight is worth worrying about, get hold of 30 cans of beans, divide them into two carrier-bags and carry them around for afew minutes. This is the extra weight you are carrying around on your body,every day of your life.

VEAL STEW
Ingredients:
12 ounces rump veal, cut in small cubes; 1 large chopped onion; 1cup chicken broth; 1 cup canned pineapple pieces; ½ cup pineapple juice; 1 cupsliced mushrooms. Method: Fry veal in pan using fat-free cooking spray,until brown all over. Remove from pan. Add onion and cook in a tbsp of broth for5 mins. Add remaining broth and return veal to pan. Cover and simmer for about30 mins. Add pineapple, juice and mushrooms, and simmer for another 10 mins.

VEAL STRIPS WITH RED PEPPER & MUSTARD
Ingredients: 12 ounces veal fillet cut in strips; 1 red pepper cut in strips; 2tbsp mustard; 1 tbsp chopped parsley. Method: Spray pan with fat-freecooking spray. Add veal and peppers and cook, stirring constantly, for 4 mins.Remove. Add mustard to pan with ¼ cup water; Bring to boil and cook for 1 min.Remove pan from heat and stir in parsley. Return veal and pepper to pan and coatin mustard mixture.

VEAL WITH LIME JUICE & GREEN BEANS
Ingredients: 12 ounces veal fillet cut into 4 pieces; 2 tbsp chicken broth; 2tbsp lime juice; 1 x 14oz can chopped tomatoes; 1 chopped onion; 3 sliced stalkscelery; 1 cup sliced mushrooms; 8oz frozen green beans. Method: In anon-stick skillet, cook onion and celery in the broth for 5 mins. Add tomatoesand simmer for 20 mins. Add mushrooms and green beans and cook for a further 5mins. Meanwhile, coat veal with lime juice and broil for 5 mins on each side.Serve with the tomato sauce.

ROAST VEAL
Ingredients: 1pound lean fillet of veal, trimmed and rolled; 2 tsp blackpepper; 2 tsp mixed herbs; 2 cloves sliced garlic. Method: Mix togetherpepper and herbs and rub over meat. Make slits in meat and insert sliced garlic.Place meat on roasting rack and roast in oven preheated to 325 degrees for 50mins.

SWEET ‘N’ SOUR VEAL
Ingredients: 12 ounces veal cut into thin strips; 1 chopped red pepper; 1 cupcut green beans; 10oz can sweetcorn; 8oz can pineapple pieces; 1 thinly slicedonion; 1 jar non-fat Sweet ‘n’ Sour Sauce. Method: Spray skillet withfat-free spray. Add veal, stir-fry for 5 mins. Add vegetables & sauce &cook for 6 mins.

QUICKTIP No 17 – IF FACED WITH A CHOICE, CHOOSE TO BE POSITIVE

When it comes to enjoying life, having the right attitude can make all thedifference. If you have a positive attitude you’ll find things easy, whereasif you have a negative attitude, you’ll find things more difficult. Forexample, suppose that two computer salesmen, Mr. Negative and Mr. Positivetravel to the same African country to investigate the market for computers.Within less than 48 hours, they discover that no one uses one! Result? Mr.Negative sends a message to his Head Office: ‘No chance of doing businesshere: no one uses computers.’ However, Mr. Positive sees things differently.He reports: ‘Terrific business opportunity here: no one uses computers.’ Seehow important attitude is? Both men are faced with an identical situation, buttheir reactions are completely different. One is ready to give up; the other isjust starting! No prizes for guessing which one is more successful. Now let’s take a look at two slimmers, Mrs. Negative andMrs. Positive, both of whom want to lose 30 pounds. When Mrs. Negative startsdieting, all she thinks about is what she has to give up. Why? Because to her,dieting is all about denial, pain and suffering. By contrast, Mrs Positive has acompletely different outlook. In her mind, dieting isn’t about giving upthings, it’s about gaining things. So instead of getting suicidal about givingup cakes and cookies, she looks forward to gaining a lovely slim figure andbuying lots of new clothes. She looks forward to regaining her confidence andbeing able to go out and have fun without worrying about her size and shape. Noprizes for guessing which one succeeds.

EASY MEAT SAUCE FOR SPAGHETTI BOLOGNAISE
Ingredients: 12 ounces very lean ground beef; 1 x 14oz can Italian tomatoes; 2tbsp tomato paste; 2 tbsp tomato juice; ½ tsp sugar; ½ tsp dried oregano; ½cup finely chopped onion, 1 tbsp lemon juice. Method: Using a blender orprocessor, combine canned tomatoes with their juice, tomato paste, tomato juice,sugar, oregano, lemon juice and process until smooth. In a non-stick skillet,using a little fat-free cooking spray, cook ground beef and onion for 10 mins.Add tomato mixture. Bring to boil, reduce heat & simmer for 10 mins. Servewith 10oz spaghetti.

SIMPLE PASTA SAUCE
Ingredients: 1 x 14oz can chopped tomatoes; 1 tbsp olive oil; 3 clovesminced garlic; 1 tsp sugar. Method: Heat oil in non-stickskillet and cook garlic for 2 mins. Add tomatoes & sugar and cook gently for15 mins. Cook 10oz pasta according to directions on package and serve coated withsauce.

SIMPLE PASTA SAUCE WITH BACON
Ingredients: 4 slices lean bacon with fat removed and diced; 4 cloves mincedgarlic; 1 tbsp olive oil; 1 9oz can chopped tomatoes; juice of 2 lemons. Method: Heat oil in non-stick skillet and cook garlic for 2mins. Add bacon and cook for 2 mins. Add tomatoes and lemon juice and continuecooking for 10 mins. Cook 10oz pasta according to directions of package and servecoated with sauce.

SIMPLE PASTA WITH RED PEPPERS
Ingredients: 2 large red peppers, de-seeded and thinly sliced; 3 clovesminced garlic; 1 tbsp olive oil, 1 tbsp water; 1 tbsp hot chili sauce. Method: Heat oil in non-stick skillet and cook garlic for 2 mins.Add peppers, water & chili sauce and continue cooking for 10 mins. Cook 10ozpasta according to directions on package and serve coated with sauce.

PASTA WITH SHRIMP & TOMATO
Ingredients: 2 cloves minced garlic; 1 x 14oz can chopped tomatoes; 2 tbspchopped parsley; ½lb uncooked shrimp (fresh or frozen). Method:Put tomatoes in pan and simmer for 10 mins. Add parsley, salt and pepper.Defrost shrimp if frozen. Rinse shrimp under cold tap & cut in half; thenadd to pan and cook for 5 mins. Meanwhile cook 10oz pasta shells as directed on pack.Drain and serve with shrimp & tomato sauce.

ANNE’S EASY PIZZA
Ingredients: 4 ready-made individual pizza bases; 8oz can chopped tomatoes;2 tbsp tomato paste; 8oz can red kidney beans, drained; 4oz can sweetcorn; 4ozcan pineapple pieces; 1 tsp hot chili sauce. Method: Place pizza baseson a baking tray. Mix together all the ingredients and spread a quarter of themixture over each base. Top with cheese and bake in oven preheated to 400degrees for about 20 mins.

PENNE WITH SUN-DRIED TOMATO
Ingredients: 2 large chopped fresh tomatoes; 6 sun-dried chopped tomatoes; 3cloves minced garlic; 1 tbsp olive oil; ½ tsp black pepper; 1 cup choppedcilantro. Method: Mix together tomatoes, sun-driedtomato, garlic, olive oil, salt and pepper. (Then ideally allow to stand at roomtemperature for 20-30 mins.) Cook 10oz penne as directed on packet and drain. Whilestill hot, coat with tomato mixture and sprinkle with cilantro. Serveimmediately.

QUICKTIP No 18 – LEARN FROM ANNE’SSUCCESSFULSLIMMERS!
Over the past 19 years, I’ve helped thousands of people to lose weight. Howdid they manage it?
Here are the reasons they gave for their success. (NB. Each gave severalreasons.)
92% said they avoided going hungry
90% said they had patience and took a longer term view of their diet
80% said they found a strong incentive to lose weight
70% said they planned ahead and didn’t run out of good food
65% said they trained themselves not to be distracted by bad weeks
50% said they learned from their previous dieting mistakes

MACARONI WITH TUNA
Ingredients: 10oz macaroni; 1 x 14oz can reduced-fat Cream of Mushroom soup;½ cup fat-free milk; 1 x 4oz can water-packed tuna; 1 x 4oz can sweetcorndrained, 1 tbsp freshly grated Parmesan cheese. Method: Cook macaroniaccording to directions on pack. Drain and set aside. Meanwhile in a saucepan,heat soup (gradually stirring in milk) and cook until mixture is smooth andbubbly. Gently stir in tuna, sweetcorn and the cooked macaroni. Transfer tooven-proof casserole. Bake at 375 degrees for 15 mins. Remove from oven,sprinkle with cheese and continue to bake for 5 mins. Serve immediately.

INSTANT PASTA
Ingredients: 10oz penne pasta; 1 tsp olive oil; 6 chopped black olives; 6chopped sun-dried tomatoes ; 1 tbsp fat-free natural yogurt; 14oz can artichokehearts, halved; 1 thinly sliced zucchini; 1 x 4oz can chopped tomatoes. Method:Cook pasta and drain. Return pasta to pan and add olive oil, sun-dried tomatoes,olives and yogurt. Gently mix in artichokes, zucchini & canned tomatoes.Serve immediately.

PAN-FRIED SCALLOPS
Ingredients: 1pound scallops (fresh or frozen); 1 tsp olive oil; 1 tsp blackpepper; 1 tsp garlic powder; 2 tbsp fat-free natural yogurt; juice of 2 lemons. Method:Heat oil in non-stick pan and cook garlic for 2 mins. Add scallops and cook onboth sides for 2 mins. Add lemon juice and pepper and cook for 3 mins. Removefrom heat and stir in yogurt just before serving.

GRILLED TUNA WITH BEANS
Ingredients: 12oz fresh or frozen tuna; 2 cloves minced garlic; 1 x 14ozcan chopped tomatoes; 1 14oz can white beans drained and rinsed; 2 tsp lemonjuice; ½ tsp pepper. Method: If fish is frozen, thaw. Cut fish into 4equal pieces and broil for 6-8 mins on each side. Meanwhile, spray skillet withfat-free cooking spray. Cook garlic for 1 min. Add tomatoes, lemon juice, andpepper. Bring to boil, reduce heat & simmer uncovered for 5 mins. Add beans& cook for 2 mins. Serve fish topped with beans & tomato mixture.

SHRIMP WITH PEPPERS
Ingredients: 1pound fresh/ frozen shrimp, peeled and de-veined; 2 cupschopped mixed green, red and yellow peppers; 1 cup chopped onion; 2 tspcornstarch; 2 tbsp chicken broth; 2 tbsp lemon juice; 1 tsp dried basil. Method:Thaw shrimp if frozen. In large skillet, cook peppers and onion in small amountof boiling water for 3 mins. Drain. Toss shrimp in cornstarch. Stir shrimp,broth, lemon juice, and basil into mixed peppers and cook over medium heat for5-6 mins until shrimp turns pink. Serve with lemon slices.

SHRIMP PAELLA
Ingredients: 1pound frozen prepared shrimp; 1½ cups long-grain brown rice;4 large chopped tomatoes; 1 red and 1 green pepper chopped; 2 cups frozen peas;1 x 10oz can artichoke hearts drained and halved; 1 tbsp olive oil; 2 cupssliced mushrooms, 1½ cups fish broth. Method: Heat oil in non-stickskillet and cook garlic and onion together for few mins. Add rice, fish broth,salt, pepper. Bring to boil, stirring all the time. Reduce heat and simmer,covered until rice is almost cooked, about 30 mins. Add the defrosted shrimp,peppers and peas and cook for another 5 mins. Add artichoke hearts and heat for3-4 mins.

QUICKTIP No 19 – HOW TO OVERCOME IMPATIENCE
Are you the world’s most impatient slimmer? If so, here’s something tothink about. I want you to imagine that you have dieted for 6 months and thatyou now have the sort of lovely slim figure you’ve always wanted. If someoneasked you:
‘Was it worth all the effort of being patient and eating sensibly, for sixwhole months, just to be slim?’ How would you reply? Would you say: No, it wasn’t worth it. In fact, if I could go back to where I was sixmonths ago, I wouldn’t bother dieting: I’d rather eat fast-food and stayfat. Or, Sticking to my diet was the best thing I ever did. Get the message?

PINK SALMON & LEMON FISHCAKES
Ingredients:
4 large potatoes, cooked and mashed; 10oz can salmon; 1 finelychopped onion; 9oz can sweetcorn; 1 egg, beaten; 4 tbsp breadcrumbs. Method:Put salmon in a bowl and break into pieces with a fork. Add the onion,sweetcorn, mashed potato, salt and pepper and mix well. Shape into 8 cakes, dipin egg and breadcrumbs and bake in oven preheated to 375 degrees, for 25 mins.

CRISPY TOPPED FISH-BAKE
Ingredients: 4 x 5oz fillets of cod (or any white fish); 14oz can choppedtomatoes; 1 cup sliced mushrooms; 1 tsp mixed herbs; 4 tbsp breadcrumbs.Method: Put fish in ovenproof dish. Mix together tomatoes, mushrooms andherbs. Spread mixture over fish. Cover with foil and bake in oven preheated to350 degrees for 20 mins. Remove from oven, sprinkle breadcrumbs over. Return tooven and continue to cook, uncovered for 10 mins.

WHITE FISH WITH RED PEPPER SAUCE
Ingredients: 1pound fresh or frozen fillets white fish; 3 red pepperschopped; 2 cloves minced garlic, 1 tsp dried basil, 2 tbsp tomato paste; 1 tbsplemon juice; 1 lemon cut in slices. Method: Spray skillet with fat-freecooking spray. Add peppers and garlic and cook for 15 mins. Put peppers andgarlic in blender and process until smooth. Add ½ cup water, tomato paste andlemon juice. Process again until smooth. Heat in pan over medium heat.Meanwhile, put ½ cup water and sliced lemon in a saucepan, and bring to boil.Add fish. Cook until it flakes easily – about 5-6 mins. Serve fish with saucepoured over.

BAKED SALMON FILLETS
Ingredients: 4 x 3oz salmon fillets; 1 tsp blackpepper; juice of 1 lemon; 1 thinly sliced onion; 1 cup thinly sliced mushrooms;1 thinly sliced green pepper. Method: Place each fillet on a square offoil large enough to wrap over. Mix together the onion, mushrooms, green pepperand top each fillet with a quarter of the mixture. Sprinkle with black pepperand lemon juice. Wrap foil over and seal. Bake in oven preheated to 375 degreesfor 25 mins.

SALMON FILLETS WITH FENNEL & TOMATO


Ingredients
: 4 x 3oz salmon fillets; 2 cloves minced garlic; 1 cup choppedonion; 1 chopped pepper; 1 sliced fennel bulb; 2 tbsp fish stock; 2 tbsp lemonjuice; 1 x 14oz can chopped tomatoes. Method: Put garlic, onion, pepperand fennel in pan with fish broth and cook over low heat for 10 mins. Addtomatoes and lemon juice and cook for 20 mins. Meanwhile, broil salmon filletsfor about 5 mins on each side. Serve covered with sauce.

TUNA STEAKS WITH LIME
Ingredients: 4 x 3oz tuna steaks; 1 clove minced garlic; 2 tsp olive oil; 1tsp cumin; 1 tsp black pepper; 3 tbsp lime juice. Method: Remove skinfrom tuna and pat dry. Mix together garlic, olive oil, cumin, and pepper. Use tocoat both sides of each tuna steak. Cook steaks in hot non-stick skillet, toyour taste. Sprinkle with lime juice and wedges of lime.

HOT ‘N SPICY COD
Ingredients: 4 x 6oz skinned cod fillets; 1 clove minced garlic; 2 tsp currypowder; 1 finely chopped fresh green chilli pepper; small carton fat-freenatural yogurt; 1 tbsp tomato paste; 1 tbsp lime juice. Method: Mixtogether garlic, curry powder, chilli, yogurt, tomato paste, and lime juice.Coat cod fillets with mixture then bake in pre-heated oven at 375º F, for 15-20mins. Serve with salsa sauce.

VEGETABLE CURRY
Ingredients: 14oz can chopped tomatoes; 1 sliced zucchini; 1 cup broccoliflorets; 1 cup sliced mushrooms; 1 green and 1 red pepper, sliced; 1 jarlowest-fat curry sauce. Method: Mix all ingredients together in casseroledish. Cover and cook in oven preheated to 375 degrees for about 30 mins.

STUFFED PEPPERS
Ingredients: 2 red peppers, 2 green peppers, de-seeded and halvedlengthways; 1 finely chopped onion; 1 cup sliced mushrooms; 9oz can sweetcorn;14oz can red kidney beans; 2 cups cooked rice; 1 cup vegetable broth; 2 tbspParmesan cheese. Method: Cook onion and mushrooms in broth for 10 mins.Add rice, sweetcorn and kidney beans and cook for 10 mins. Divide mixturebetween the halved peppers & bake in oven preheated to 325 degrees for 45mins. Sprinkle with cheese & bake for 10 mins.

STIR-FRIED VEGETABLES
Ingredients: 1 large carrot cut in thin slices; 1 cup mushrooms; 1 red and 1green pepper cut in strips; 1 cup broccoli florets; 1 cup frozen peas; 2 cupsbean sprouts, 1 tsp olive oil; juice of 1 lemon; 2 cloves minced garlic; 2 tbspsoy sauce. Method: Heat oil in skillet and cook garlic for 2 mins. Addcarrots, cook for 2 mins, then add all other ingredients, except the beansprouts. Cook for 4mins. Add bean sprouts and cook for 1-2 mins.

MEXICAN BURRITOS


Ingredients:
1 x 14oz can refried beans; ½ cup finely grated Parmesancheese; 2 tbsp taco sauce; 1 cup chopped onion; 2 chopped fresh tomatoes; 1sliced green pepper; 4 plain tortillas. [Serve with: taco sauce, fat-freenatural yogurt, shredded lettuce.] Method: Mix together beans and tacosauce and spread over tortillas. Mix together the onion, tomatoes and pepper andsprinkle over bean mixture. Fold over tortillas and place in non-stick bakingdish. Sprinkle cheese over and bake in hot oven, 400 degrees for 12 mins. Servewith taco sauce, yogurt and lettuce.

VEGETABLE RISOTTO


Ingredients:
2 cups vegetable broth; 1 cup rice; 2 cloves chopped garlic; 1cup sliced mushrooms; 1 diced onion; 1 diced green pepper; 1 diced red pepper; 2tsp olive oil; 3 stalks chopped celery. Method: Heat olive oil in largepan and cook garlic, onion, peppers & celery for 5 mins. Stir rice intovegetables and cook, stirring continuously for 5 mins. Add broth and mushroomsand allow to simmer. Cook gently for 20 mins or until all the liquid has beenabsorbed. Add extra broth during cooking if necessary.

RATATOUILLE
Ingredients: 2 finely chopped onions, 2 chopped cloves garlic; 1 green and 1red sliced pepper; 1 medium eggplant diced; 2 sliced zucchini; 14oz can choppedtomatoes; 2 tbsp tomato paste; 4 large peeled boiled potatoes cut into cubes; 2heaped tbsp of low-fat finely grated cheddar cheese. Method: Place onion,garlic, peppers, tomatoes & tomato paste in a large pan with 2 cups water.Bring to boil. Reduce heat, cover and simmer for 10 mins. Stir in eggplant,zucchini and cook uncovered for further 10 mins. Transfer everything to heatproof dish and top with the cooked potato cubes. Sprinkle with cheese and placeunder medium hot broiler for 5 mins.

BAKED POTATO WITH CHILI CABBAGE
Ingredients: ½ small thinly sliced red cabbage (with core removed); 1 largegrated carrot; 2 diced apples (ideally red-skinned) tossed in lemon juice; 1finely grated red onion; 3oz reduced-fat cheddar cheese; 4 large bakingpotatoes. [To make dressing: combine 3 tbsp very-low-fat mayonnaise; 3 tbspfat-free yogurt, 1 clove minced garlic; 1 tsp chili powder.] Method:Bake potatoes in oven, as normal. Mix together cabbage, carrot, apple, onion -then add cheese and mix well. Toss dressing over cabbage-mixture and mixthoroughly. Cover and leave to chill. Serve with the baked potatoes.

QUICKTIP No 20 – COUNTING CALORIES IS NOT ENOUGH

Counting calories is not enough. Why not? Because calorie-counting only helps us to lose weight – it doesn’t help us to stay healthy. You can count all the calories you like, but it won’t ensure you eat a balanced diet or develop long term healthy eating habits. That’s why the Anne Collins Diet talks about fat, instead of calories, and includes so much information about food, cooking & shopping. It’s designed to help you to lose weight and stay healthy.

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The Anne Collins Diet
The easy weight loss plan for hopeless slimmers
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