Vol. 4, No. 1
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Many of the recipes that we served during the Weight Loss Program appeared in previous newsletters and were such big hits that I wanted to list them again and encourage you to try them. There were many people in the program that would have gladly had Shepherd’s Vegetable Pie every evening for dinner! You can find it in the April 2002 newsletter. And on the final evening the Barbecued Bean Salad from September 2002 and the Baked Rice Pudding from February 2003 were the universal favorites. Here are a few of the other favorites from previous McDougall books.
1 12.3 ounce
package firm lite silken tofu
Place the tofu, water and lemon juice in a blender or food processor and process until smooth. Place in a bowl and stir in remaining ingredients.
HINT: This is a thicker salad dressing similar to Thousand Island dressing. Serve on salads of your choice.
CREAMY CILANTRO GARLIC DRESSING
2 cups cilantro leaves
Place the cilantro, garlic and 1/8 cup of the water in a food processor. Process until blended. Add remaining ingredients and process until smooth.
HINT: Add more water if necessary to make this easy to pour over salads. To make this less cilantro flavored, use half parsley and half cilantro.
SOUTHWEST RED POTATOES
HINT: Adjust the seasonings slightly to suit your tastes. For example, if you don’t like spicy foods, eliminate the red pepper flakes. If you are not fond of cumin, just leave it out. Use different oil free dressings to change the flavor of these potatoes.
ITALIAN POTATO SALAD
Preparation Time: 20 minutes
5 large red potatoes, scrubbed and sliced ¼ inch thick
HINT: This may also be made with chunked potatoes instead of sliced. Cook the potatoes a bit longer (maybe 15-20 minutes) until they are just fork tender.
TOMATO VEGETABLE SALAD
Preparation Time: 30 minutes
6 tomatoes, chopped
Combine all the ingredients and toss well to mix. Chill before serving.
HINTS: Fresh or frozen (thawed) corn may be used in this recipe. Green onions may be used in place of the shallots, if desired. You will need about 6 of them. To finely chop and mince fresh herbs, place them in a measuring cup and snip with a kitchen shears.
QUINOA GARDEN SALAD
Preparation Time: 15
2 cups water
Place the water and quinoa in a saucepan, bring to a boil, reduce heat, cover and cook for 15 minutes, until water is absorbed. Remove from heat and set aside.
Meanwhile, combine the vegetables, beans, parsley and mint. Add the cooked quinoa and mix well. Add the remaining ingredients and toss well to mix. Cover and refrigerate for at least 2 hours before serving.
Preparation Time: 10 minutes
HINTS: I make this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a non-stick pot.) If you buy the broccoli florets in bags it saves quite a bit of the preparation time.