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I hope you enjoy the recipes!

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1. Wake Up Shake
2. Warm Fajita Rice Salad
3. Wednesday's Chili (Wendy's Chili)
4. Weight Watchers Hawaiian Frozen Treats
5. Wok-Fried Sweet and Sour Pork
1. Wake Up Shake

Categories: Beverages, Breakfast, Vegetarian

Yield: 1 servings

1 Nectarine; quartered
1 c Nonfat plain yogurt
1/4 c Orange juice
2 tb Wheat germ
2 Ice cubes

Put everything into a blender. Blend until well mixed, thick and frothy.

Recipe by: Wellness Shakes and Juice Bar Drinks, Time Life Books

Posted to EAT-LF Digest by "Ellen C." on Dec 31, 1998

2. Warm Fajita Rice Salad

Categories: Salads, Rice, Mexican

Yield: 4 Servings

3/4 lb Top sirloin,1" thick
1/4 c Lime juice,fresh
1/2 ts Garlic salt
1/2 ts Cumin,ground
1/2 ts Black pepper,coarse
3/4 c Rice, long-grain
1 cn Corn,whole-kernel(8oz)
1 cn Black olives,ripe(2 1/2oz)
1 c Cherry tomatoes,halved
1/4 c Red onion rings,sliced
2 tb Cilantro,chopped
1/2 Lettuce hd, iceberg,shredded

---------------PICANTE DRESSING--------------------

1/3 c Picante sauce
1/4 c Italian dressing
1 ts Lime juice

Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.

1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice. 2. Cook rice following package directions, salt optional. Reserve. 3. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from source of heat, 8-10 minutes for medium-rare, turning once. 4. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce on platter; top with rice mixture. 5. Slice steak diagonally across grain into thin slices. Place slices on top of rice. Drizzle with remaining dressing. Sprinkle with remaining cilantro. Serve warm or at room temperature. (Stephen Hill, Sacramento CA)

3. Wednesday's Chili (Wendy's Chili)

Categories: Chili, Ground beef

Yield: 1 Servings

2 tb Oil
1 1/2 -- 2 Lbs. Ground round
1 cn French onion soup (not creamy) (10 oz.)
1 tb Chili powder
2 ts Ground cumin
1/2 ts Pepper
Few drops of Tabasco
1 cn Red kidney beans undrained (21 oz.)
1 cn Tomato paste (6 oz.)
1 cn Tomato sauce (8 oz.)

Blenderize soup in blender and add to browning meat. Then add rest of ingredients and let simmer.

From: Donahue Show with Gloria Pitzer

4. Weight Watchers Hawaiian Frozen Treats

Categories: None

Yield: 1 Servings

8 oz Light yogurt, any flavor
1 c Buttermilk (non-fat)
1 c Crushed pineapple, packed in juice (do not drain)
1/2 ts Coconut flavoring
1/2 ts Vanilla flavoring
1/2 ts Banana flavoring (optional)

Stir all ingredients together and divide into 8 small paper cups. Insert stick into each and freeze.

Makes 4 servings (WW: 1/2 Milk, 1/2 Fruit, 5 optional calories)

From: Kathie Briggs

Date: Mon, 07 Oct 1996

5. Wok-Fried Sweet and Sour Pork

Categories: Chinese, Pork & ham

Yield: 4 Servings

1 Egg yolk
2 ts Water
1 tb All-purpose flour
1 tb Cornstarch
1 lb Pork -- 1" cubes
2 c Peanut oil
1 Garlic clove minced
2 Green peppers
1 c Pineapple chunks in juice
3 c Glutinous rice

~-- Sauce: ---
3/4 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon catsup
4 tablespoons sugar
4 tablespoons wine vinegar
1 dash hot pepper sauce

SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside.

PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes. Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340 degrees. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge. Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice.

Recipe By : Jo Anne Merrill

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