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Scarsdale Diet Recipes

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Lamb Recipes
Pork Recipes
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Marinade Recipes
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Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes
Money Saver Recipes

Chef's Salad
Monday Lunch - Money Saver

CHEFS SALAD
Mixed greens of your choice (lettuce, escarole, Chinese cabbage, raw spinach, etc.)
1/2 cup strips of cold lean chicken or turkey or leftover meats, or a mixture of all three
1 1/2 inch cube or equivalent of semi-hard cheese
(such as American, brick, cheddar, Jack, etc. or in combination)
1/2 cucumber, sliced (optional)
3 radishes, sliced (optional)
1 slice green pepper, diced (optional)
Toss all ingredients together with choice of vinaigrette, lemon or vinegar dressing.
Serves one.

Lamb Stew
Wednesday Dinner - Money Saver

LAMB STEW
1 1/2 pounds stewing lamb (be sure to look for the leanest possible cut)
all visible fat trimmed off, cut into 1 1/2 inch pieces
2 carrots, cut in 1- inch slices
2 medium onions, sliced
2 green peppers, sliced
2 large tomatoes, chopped (or canned tomatoes, drained, about 10 oz)
1 tsp. seasoned salt (or to taste)
Black pepper to taste
Note: this recipe should be prepared in advance, cooled and all fat that rises to top removed before reheating.
Quickly broil lamb pieces on all sides under broiler. Place in saucepan with vegetables and seasonings.
Cook, covered, over low heat one hour or until lamb is tender. If stew becomes dry, add a little tomato juice or bouillon while cooking.
Serves 4.

Braised Lamb Shanks
Wednesday Dinner -Money Saver

BRAISED LAMB SHANKS
This cut of lamb is often fatty. Select shanks as lean as possible, and it is suggested that this recipe
be prepared in advance so that it can cool and fat can be removed before reheating.
2 lamb shanks with visible fat cut off
Use *Ketchup marinade for Lamb and Poultry.
Wipe lamb shanks with damp paper towel, place in marinade in heavy skillet.
Refrigerate for 2 or 3 hours, turning lamb occasionally. Remove lamb from marinade and place under broiler, turning until all sides are browned.
Return lamb to marinade in skillet, cover and cook 1 1/2 to 2 hours until lamb is very tender, basting with juices occasionally. Remove any visible fat. Uncover, and continue cooking 15 minutes.
Let cool, and again remove fat. Reheat to serve.
Serves 2 to 3.

HAWAIIAN MARINADE FOR CHICKEN
1/2 cup white wine or 1/2 cup white wine vinegar
1 cup prune juice
1 tsp. grated orange rind
3 tbs. lemon juice
1 tsp. grated lemon rind
1 tsp. salt
1/8 tsp. pepper
Heat all ingredients to a boil. Remove from heat and let cool.
Pour over chicken parts and refrigerate for an hour or two.
Broil chicken at least 5 inches from heat, 15 to 20 minutes on each side, depending on size of chicken.
Brush with marinade 3 or 4 times while broiling.
Spinach Cheese Pie Olga
Friday lunch - Money Saver

SPINACH CHEESE PIE OLGA
2 10-oz packages frozen chopped spinach
3 eggs, beaten
6 oz low-fat pot cheese
2 slices protein bread, dipped in water and then squeezed out
1/8 cup grated Parmesan cheese
Preheat oven to 375 degrees. Thaw spinach and squeeze out water. Salt to taste.
Add other ingredients, breaking up wet bread with fork, and mix all together evenly.
Press lightly into bottom of 9-inch pie pan (use nonstick pan or coat well with no-stick vegetable spray)
Bake approximately 40 - 45 minutes. Center should be slightly firm and edges a little brown.
(Freezes well -- wrap carefully. Thaw before reheating and serving.)
Serves 3 or 4

Marinated Turkey Parts
Saturday Dinner / Sunday Lunch - Money Saver

MARINATED TURKEY PARTS
2 turkey drumsticks, if frozen, thaw or
2 turkey wings or 2 turkey thighs
use *Lemon marinade for lamb or poultry
Wipe turkey parts with damp paper towel, trim off fat and superfluous skin,
and place in baking pan just large enough to hold turkey in one layer.
Pour marinade over turkey parts, refrigerate about 2 hours or overnight.
Turn parts occasionally and brush with marinade to keep moist and flavored.
About 2 hours before dinner, heat oven to 350 degrees, remove turkey from pan,
pour off marinade into a bowl, and place rack in pan.
Lay turkey on rack and roast for 2 hours, turning every 1/2 hour and brushing with marinade.
More, or less, roasting time may be needed, depending on size of parts.
Wings will take less time than drumsticks or thighs.
Serves 2.

Broiled or Grilled Round Steak
Sunday Dinner - Money Saver

BROILED OR GRILLED ROUND STEAK
2 pounds top round steak, all visible fat removed
Marinade:
2 small onions, chopped
1/4 cup lemon juice
1/2 cup wine vinegar
1/4 cup unsweetened soy sauce
1 tbs. Worcestershire sauce
1 garlic clove, minced, or 1/2 teaspoon garlic powder
1 tsp. salt
Shake together ingredients in covered jar and allow to stand 2-3 hours to combine flavors.
Place meat in shallow dish and pour marinade over it to tenderize it.
Refrigerate for 2 or 3 hours, turning meat occasionally.
Broil or grill meat to desired doneness 5 inches from heat, turning 3 or 4 times and brushing
each time with marinade.
Serve cut into thin, diagonal slices.
Serves 4.

Boneless Ham
Sunday Dinner - Money Saver

BONELESS HAM
1 3-lb tin fully cooked boneless ham
2 oz orange juice
2 tbs dry mustard
Trim all possible fat from ham. Place in small baking pan coated with nonstick vegetable spray. Combine OJ with dry mustard and spread over exposed surfaces of ham. Bake in 350 degree oven until heated through (about 1/2 to 3/4 hour, depending on thickness).
Serve thinly sliced. Put aside any fat exposed while eating.
Serves 8.

Liver and Onions
Sunday Dinner - Money Saver

LIVER AND ONIONS
1 pound of calves or beef liver, 1/4 in thick, cut into thin strips
2 medium onions, sliced
3 tbs beef bouillon
Seasoned salt
Pepper
Grated Parmesan or Romano cheese
Remove veins and outer skin of liver and wipe with damp paper towels before cutting into strips. Coat a skillet with nonstick vegetable spray. Saute onions in bouillon until transparent. Add liver strips, salt and pepper, and cook, stirring, until liver is browned (about 3 min). Sprinkle with grated cheese before serving. Serves 2 to 3.

Pimento Steak
Sunday Dinner -Money Saver

PIMENTO STEAK (Tenderized)
2 1/2 lb blade chuck steak (look for lean cut, then remove all visible fat)
Meat tenderizer (not over 1 year old)
1 large onion, sliced
2 green peppers cut into thin circles
1 small can pimentos, chopped
1 clove garlic, crushed
Juice of 1 lemon
Salt
Pepper
Sprinkle steak with tenderizer and pierce all over with fork.
Allow to stand about 1/2 hour (or see tenderizer instructions).
Cut meat into 1/2 inch strips, removing any more fat as you do so.
Srinkle a little salt over onion and peppers and cook together in a skillet coated with nonstick vegetable spray, until tender and brown.
Add steak slices and pimento, turning as mizture cooks 3 minutes.
Add garlic and lemon juice, continue cooking and stirring for about 3 min. more.Serves 6.

Oven Braised Beef (Pot Roast)
Sunday Dinner -Money Saver

OVEN BRAISED BEEF (Pot Roast)
3 lb boneless beef chuck top roast, all visible fat removed
1 medium onion, sliced thin, 2 carrots, sliced thin
1 rib celery, sliced thin
1 cup dry red wine (or tomato juice)
1 tbs. tomato paste
1 clove garlic, crushed
1 tsp. thyme
3 sprigs parsley
1 bay leaf
2 whole cloves
1 tsp cornstarch
Marinate meat in your choice of Money Saver Diet marinades for several hours, turning occasionally. Place marinated beef in center of large piece of heavy duty foil lining a roasting pan. Place under broiler, turning all sides of meat until browned. Turn off broiler heat. Place sliced onion, carrots, and celery around meat. Mix together wine (or tomato juice), tomato paste, parsley, garlic, thyme, bay leaf and cloves; strain liquid into a saucepan and skim off fat.
Mix cornstarch with 1 tbs water and stir into strained juice.
Cook gently, stirring until slightly thickened. Allow to cool completely, and again skim off fat.
To serve, slice meat thin and surround with vegetables, pour thickened juices over and reheat.
Serves 7 to 8.


Marinades for Beef

BEEF TARRAGON MARINADE
3/4 cup tarragon vinegar
1 medium onion, chopped
1 carrot, chopped
4 springs parsley
1 bay leaf
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
3 drops Tabasco sauce

BEEF WINE MARINADE
3/4 cup dry red (or white) wine
1 onion, minced
1/2 cup chopped parsley
1/2 tsp. tarragon
1/2 tsp. thyme
1 1/2 tsp. garlic salt (or plain salt, if you prefer)
1 bay leaf
Dash red pepper




Marinades for Lamb or Poultry


LEMON MARINADE
3/4 cup wine vinegar
3 tablespoons lemon juice
1 medium onion, minced
1 clove garlic, crushed
1/4 cup chopped parsley
1 bay leaf
1/8 tsp. thyme
1/8 tsp. tarragon
2 tsp. salt
1/2 tsp. pepper

KETCHUP MARINADE
1/2 cup vinegar
2 onions, sliced
1 cup water
2 tbs. Worcestershire sauce
1 cup ketchup
1 packet sugar substitute
1 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper

MINT MARINADE
1 cup wine vinegar
1 onion cut in eighths
8 whole cloves
2 cloves garlic, crushed
2 tsp. salt
1/4 tsp. black pepper
4 sprigs parsley
2 sprigs mint (or 1 tbs. chopped dried mint)
1/8 tsp. thyme
1 tsp. lemon rind (optional)
(Can be strained and used for sauce for lamb after cooking)

Miscellaneous Marinades

RED MEAT MARINADE (for single serving)
1/2 cup instant beef broth
1 tbs. cider vinegar
1 garlic clove
Salt and pepper to taste
1 tbs. chopped parsley
(If desired you may add 1 tbs. soy sauce)

WHITE WINE POULTRY MARINADE
1/2 cup instant chicken broth (fat drained off)
1 tbs. dry white wine
1/8 tsp. celery seeds
1 tsp. herbs such as oregano, tarragon, parsley
salt and pepper to taste

FENNEL FISH MARINADE
1/4 cup instant chicken broth (fat drained off)
2 tbs. lemon juice
1 tsp. fennel seeds
1/8 tsp. ground coriander
Salt & Pepper to taste

Marinade directions:
Mix all ingredients. Pour over meat, poultry, or fish.
Let meat or poultry stand 2 to 3 hours, turning occasionally.
Let fish stand 1 to 2 hours, turning occasionally.