In The Kitchen – January 2025

These recipes are from a cookbook favorite: The Slim Gourmet by Barbara Gibbons. Easy to prepare and calorie conscious, they’ll help with almost everyone’s New Year resolution to be more health conscious!! Even the cheesecake recipe is figure-friendly!! LOL!! Have fun and enjoy. Bon Appetit!!

MAIN-COURSE MEATBALL SOUP

4 stalks celery, including leaves, cut up
1 onion, chopped
2 carrots, cleaned & sliced 2 potatoes, peeled & cubed
1 can (16 oz.) tomatoes
2 tsp. salt
3 C. water
1 lb. extra-lean ground beef 1 egg
1/4 C. chopped fresh parsley
Combine the celery, onion, carrots, potatoes, tomatoes, salt and water in a large pot. Cover and simmer for 30 minutes.
Mix ground beef, egg and parsley. Shape into 1-inch balls, add to the soup and simmer, covered for 15 minutes. Four servings, 270 calories each.

SKILLET-EASY CHILI

3/4 lb. lean ground beef 1 onion, chopped
1 green pepper, seeded & chopped 3 C. canned red beans, undrained 1 can (6oz.) tomato paste
1/2 C. water
1 1/2 tsp. chili powder 1 tsp. garlic salt

Spray large nonstick skillet with vegetable coating for no-fat frying or wipe lightly with oil. Add the meat and brown over a moderate flame, breaking it up and turning it as it cooks. Drain off any fat. Add all remaining ingredients and mix well. Simmer 30-40 minutes and serve hot. Four servings, 250 calories each.

PERSIAN CHICKEN ON SKEWERS

1 1/2 lbs. chicken cutlets, skinless breasts cut into 2 x 2 pieces.
2 tsp. salt
1 Tbsp. oil
3 Tbsp. tarragon oil
1/2 tsp. dried mint leaves 1/2 tsp. dried rosemary
1 clove garlic crushed 1/2 tsp. Tabasco
4 tomatoes, quartered 16 small white onions
2 green peppers, cut into small pieces for threading on skewers 16 mushroom caps, cut for threading onto skewers if too large

In a bowl, sprinkle cut up chicken with salt, then add oil, vinegar, mint, rosemary, garlic and Tabasco. Cover and refrigerate for several hours, turning once or twice.