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Scarsdale Diet Recipes

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Vegetarian Diet Recipes

Watercress Soup
Monday lunch - Vegetarian

1 bunch watercress, washed and trimmed
1 cup plain low-fat yogurt
1 envelope instant onion broth or bouillon mix
salt and pepper to taste
1 cup water
2 thin slices lemon
Puree all ingredients except water and lemon in a food processor or blender. Pour into saucepan, add water and seasonings to taste, and bring just to a boiling point, stirring. Spoon into two soup bowls and float a slice of lemon on each serving. Eat while piping hot. Serves 2.
(This recipe may be prepared with broccoli, cabbage, escarole, spinach, Swiss chard, etc., instead of watercress.)

Monday Dinner - Vegetarian

2 medium onions, sliced thin
2 medium green peppers, sliced thin
1 large clove garlic, crushed
1 medium eggplant, peeled and cut into 3/4 inch cubes
2 medium zucchini, cut crosswise into 1/4 inch slices
5 medium tomatoes, peeled and chopped
2 tsp. salt
Pepper to taste
1/2 cup sliced pimento stuffed olives
Coat heavy saucepan with no-stick vegetable spray.
Saut onions, green peppers, and garlic until onions are slightly cooked.
Add all other ingredients except parsley & olives, cover and simmer 25 to 30 minutes until vegetables are crisp but tender. Stir in parsley and cook 5 to 10 minutes longer, until mixture reaches thickness you like, stirring occasionally. Add olives. Serve hot or chilled. Serves 4 to 6.

Apple-Nut Acorn Squash
Tuesday Dinner - Vegetarian

1 acorn squash
1/2 tsp. salt
1 medium apple, chopped
1/2 tsp. lemon juice
5 whole pecans or walnuts, chopped
1 pecan or walnut, halved
1 tsp. artificial brown sugar sweetener
Preheat oven to 400 degrees. Cut acorn squash into halves lengthwise and scrape out seeds and fiber.
Place halves in baking pan with cut sides down and pour 1/2 inch of water into pan around them. Bake 20 minutes, or until just tender. Pour off water. Sprinkle salt into squash halves, fill them with a mixture of the chopped apple, chopped nuts, and lemon juice. Sprinkle sweetener over the tops of the filled halves. Return to oven and bake 10 minutes, or until filling is piping hot. Serve with 1/2 nut centered on each half.
Serves 1 or 2.

Stuffed Tomato
Wednesday & Sunday lunch - Vegetarian

2 large tomatoes
1/2 cup rice
1/2 cup shredded American cheese
salt and pepper to taste
Cut 1/2 inch off the tops off each tomato. Scoop out some of the tomato pulp, leaving about a 3/4 inch thick shell.
Mix other ingredients together and pack lightly into tomato shells, saving a little cheese to sprinkle on top of each stuffed tomato. Place in small baking dish and bake for 15 -20 minutes in preheated 350 degree oven, or until piping hot. Do not overcook. Serves 2.

Other stuffings may be used, as follows:

No. 1 - 1/4 cup cooked rice, 1/2 medium pepper, chopped; 4 large mushrooms, sliced and sauteed; 1/4 cup shredded cheddar cheese (or other cheese).

No. 2 - 1/2 cup cooked (or canned) corn; chopped tomato pulp, 1/2 medium pepper, chopped; 1/2 chopped pimento

No. 3- Cottage cheese and chopped nuts, topped with minced parsley

No. 4 - You may create your own from allowed foods

Asparagus Au Gratin
(This recipe may be prepared with broccoli or cauliflower instead of asparagus)
Wednesday Dinner - Vegetarian

6 to 8 spears of asparagus (or 1 to 2 cups cauliflower or broccoli pieces)
1/4 cup shredded cheese (any kind that melts, preferably made of part skim milk)
*Protein croutons
Prepare vegetable as usual (may be fresh or frozen).
Melt cheese and pour over vegetables. Sprinkle croutons over cheese.
Serves One.

Hawaiian Fruit-Nut Squash
Wednesday Dinner - Vegetarian

1 package mashed squash, frozen (without butter), thawed
1/2 tsp. salt, or more, if needed
2 tbs. low-fat sour cream
1/2 cup pineapple chunks, packed in water or own juice, drained
1/2 cup orange segments or Mandarin oranges, canned without sugar, drained
6 walnut or pecan halves, chopped or whole
Chopped mint
Preheat oven to 350 degrees. Beat together mashed squash, sour cream and salt. Add pineapple chunks and orange segments. Put mixture into a small casserole and heat in oven for 15 minutes, or longer, until very hot.
Place chopped nuts or nut halves on top of casserole. Sprinkle a little chopped mint on top.
Serves 2.
Scarsdale Eggplant Parmesan
Thursday Dinner - Vegetarian

1 medium eggplant, cut into 1/4 inch slices
10 to 12 ounces tomato sauce
2 tsp. chopped parsley
2 tsp. chopped chives (or 1 tsp. grated onion)
4 tbs. grated Parmesan cheese
1 tsp. garlic salt
Shake of Pepper
1 tsp. crushed oregano
3 oz part-skim Mozzarella cheese, cut into 8 to 10 thin slices
Place slices of eggplant into boiling, slightly salted water in large saucepan;
turn down heat and simmer for 3 minutes. Drain off water and pat slices with paper towels to dry.
Brown on both sides in large skillet coated liberally with no-stick vegetable spray (if you use two skillets at a time, process may not have to be repeated to brown all eggplant).
Mix together tomato sauce, parsley, chopped chives (or onion), Parmesan cheese, garlic salt, pepper and oregano.
Cover the bottom of a shallow, medium-sized (4x8 or 5x9) baking pan with a little sauce, cover with slices of eggplant, add 1/3 of mozzarella cheese, cover with sauce, eggplant, mozzarella, etc., alternating layers.
Top with remaining sauce and a sprinkle of Parmesan cheese. Bake in preheated oven (375 degrees) for 35 minutes, or until very hot.
Serves 2 to 4.

Stewed Vegetables
Friday Dinner - Vegetarian

1 cup chopped onions
1 pound tomatoes
1 teaspoon seasoned salt
Dash of sugar substitute
Pinch of pepper
1/2 cup uncooked potato cubes OR 1 oz. soybeans, half cooked
1/2 cup fresh green beans
1/2 cup sliced carrots
Grated Parmesan cheese (optional)
Coat medium saucepan with no-stick vegetable spray and saut onions until transparent, stirring to prevent sticking.
Loosen tomato skins by spearing with fork and dipping them into boiling water cool slightly and slip skins off.
Cut tomatoes into eighths and add to onions with salt, sweetener and pepper. Simmer covered for 20 minutes. Add potato (or half-cooked soybeans), green beans and carrots; cover and cook 20 minutes longer until tender.
Serve sprinkled with Parmesan cheese, if you like.
Serves 2 to 3.

Vegetable Cheese Casserole
Saturday Dinner - Vegetarian

2 cups diced, cooked, mixed vegetables, your choice of green beans (string beans, snap beans), corn kernels, carrots, peas, cauliflower, Brussels Sprouts, bean sprouts, broccoli, celery, leeks, summer squash, etc.
4 Chinese water chestnuts, sliced
1/2 cup low-fat pot or cottage cheese
1 ounce part skim cheese, such as Jarlsberg, grated
*Protein croutons, crumbled
Minced parsley
Arrange cooked, drained vegetables in a small casserole coated with a no-stick vegetable spray.
Spread pot or cottage cheese over vegetables, then sprinkle with grated cheese mixed with crumbled protein croutons.
Heat uncovered in 400 degree oven 20 - 25 minutes, or until brown and bubbly. Sprinkle with parsley and serve with 1/2 cup of no-sugar applesauce mixed with 1 tablespoon raisins.
Serves one.

Chow Mein
Sunday Dinner - Vegetarian

A few, or all, of the vegetables may be used.
Adjust quantities accordingly.
1/4 cup slivered almonds
1 onion, sliced thin
1 cup celery, sliced diagonally
choice of:
1/2 cup bamboo shoots (canned, drained)
1 small white turnip, sliced thin, cut into strips
1/2 green pepper, diced
1/8 teaspoon powdered ginger (or 1/4 tsp. minced ginger root)
choice of:
1 can water chestnuts, drained, sliced
1 cup bean sprouts
1 cup snow pea pods, fresh if available, or frozen, drained
1/2 pound mushrooms, sliced
1 tablespoon cornstarch
1 cup water
2 tablespoons no-sugar soy sauce
Strips of pimento
1 cup cooked rice
Coat a large skillet or a wok with no-stick vegetable spray and saut almonds,
sprinkled with a little salt, until toasty. Remove almonds. Add sliced onion, cook 2 minutes, stirring.
Add celery, bamboo shoots, turnip, pepper and ginger and cook 2 minutes, stirring. Add water chestnuts, bean sprouts, peapods and mushrooms; again, cook 2 minutes, stirring. Mix cornstarch with water and add to vegetables with the soy sauce. Turndown heat and simmer all together 8 to 10 minutes. Add almonds and season to taste. Serve over hot rice and top with pimento strips.
Serves 3 to 4.