Nikki’s Diet Candy Apple
A special treat to satisfy your sweet tooth.
3 tbsp diet cola or diet root beer
1 packet sugar substitute
1 large apple, cored
Preheat oven to 450°. Mix soda and sugar substitute in a small cup. Place apple in a baking dish and pour mixture over top. Bake about 15 minutes or until apple is glazed and tender. It also works great with 1/2 grapefruit.
Makes 1 apple
Per Serving: Calories 130 ● Fat 1g ● Carbs 33g
Nikki’s Bull’s Eye
This high-energy and colorful recipe originated in the kitchen of New York’s 21 Club.
1/2 cup zucchini
1/2 cup carrots
1/4 cup cauliflower
1/2 cup string beans
1/2 onion
1/4 cup broccoli
1/2 cup mushrooms
1 egg
Cut up all the vegetables into bite-size pieces and steam until tender. Drop a fresh egg into barely simmering water until poached (about 4 minutes). Place steamed vegetables on a plate and top with a poached egg.
Tip: Poached eggs may be prepared in advance and kept for two to three days in the refrigerator. After poaching, dip immediately into iced water to stop the cooking process and chill. Place covered in the refrigerator until ready to use. Steam with vegetables.
Serves 1
Per Serving: Calories 170 • Fat 6g ● Carbs 22g
Nikki’s Famous Broiled Chicken
4 chicken breasts, with skin
Marinade:
2 cups orange juice
1 sprig fresh dill, chopped
1 tsp cinnamon
4 tbsp low-sodium soy sauce
1 tsp pepper
In a medium-sized bowl, combine marinade ingredients and mix well. Clean chicken, scrape the skin, and rinse under hot water. Place in an ovenproof dish. Add marinade and leave for 2 hours, turning once. Preheat oven to 350°. Cover dish with foil and bake chicken for 40 minutes. Set oven to broil. Remove foil and broil chicken, basting and turning until brown on both sides (about 15-20 minutes). Test to see if it is done. Remove skin before serving.
Optional: Place a cup of Fabulous Fruit Salad over chicken breasts 4 minutes before they are finished cooking.
Serves 4
Per Serving: Calories 210 ● Fat 3g ● Carbs 15g
Nikki’s Beef Brisket
1 brisket of beef (4-6 lbs)
1 packet Lipton’s Onion Soup Mix
2 cans condensed cream of tomato bisque (or tomato soup)
4 cups V-8 Juice (plain, spicy, or sodium-free)
3 packages of pre-sliced mushrooms
2 lbs baby carrots
3 onions, quartered
3 stalks celery, 1″ slices
Line a roasting pan crosswise and lengthwise with long sheets of wide heavy-duty foil. In the bottom of the pan mix the onion soup mix, 1 can of cream of tomato bisque, 2 cups of V-8 Juice, and half of the mushrooms.
Place brisket on top of the mixture and add the carrots, onions, and celery. Top everything with the remaining cream of tomato bisque, V-8 Juice, and mushrooms. You may add red wine if you wish. Seal with foil and bake in a preheated oven at 350° for 4 hours.
Remove the brisket and cut against the grain into 1/4″- 1/3″ slices. Arrange beef slices in the pan and spoon sauce and vegetables over them to cover. Seal the pan with foil and bake for another 2-3 hours.
For a great meal, serve this with Creamed Spinach on the side (see recipe).
Serves 20
Per Serving: Calories 400 • Fat 28g • Carbs 15g
Nikki’s Chop Suey
We’ve taken some liberties with the Chinese favorite and created our own bit of healthy magic.
1/2 cup low-fat cottage cheese
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped tomato
1/4 cup chopped cucumber
2 radishes, chopped
1/4 onion, chopped
Salt and pepper to taste
Combine all ingredients in a large bowl and mix well. Place on a plate in three scoops surrounded by parsley.
Serves 1
Per Serving: Calories 120 • Fat 1 ½ g ● Carbs 12g