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February 16, 2001
Issue # 34

Fit Food
by Jason Meuller

If there's anyone in the world who hates dieting, it's me. Dieting for me can mean a lot of things, eating to lose fat, eating to gain muscle, or just eating to maintain. Anyway you cut it, eating like a bodybuilder sucks most of the time. In order to help make life a little easier on all of us, AE will be including a new recipe every week so that you can add a little variety to your life.
.

Ranch Picnic Potato Salad
Adapted from The HVC Company

8 servings

3 1/2

lbs

potatoes

 

 

cooked, peeled, and cubed

1

env

ranch salad dressing mix

1/2

c

celery, sliced

1/2

c

onions, chopped

2

whole

hard-boiled eggs, finely chopped

1

tsp

parsley

2

tsps

salt

1/8

tsp

black pepper

1

tbsp

prepared mustard

 

 

 

Placed cooked cubed potatoes in a mixing bowl; set aside. Prepare salad dressing mix according to package directions, using fat-free mayonnaise and milk; reserve one cup. Refrigerate remaining dressing and use in another recipe. In a mixing bowl, combine dressing, potatoes, celery, onions, eggs, parsley, salt, black pepper, and mustard. Mix well. Fold mixture into potatoes in bowl. Cover and refrigerate several hours before serving.

183 Calories; 1g Fat (6% calories from fat); 6g Protein; 38g Carbohydrate; 45mg Cholesterol; 594mg Sodium
.

Turkey Corn-Muffin-Wiches
Adapted from Honeysuckle White Turkey

15 servings

17

ozs

corn muffin mix

4

whole

egg whites -- slightly beaten

2/3

c

skim milk

4

c

turkey light meat, skinless -- cooked and cubed

1

c

onions -- chopped

1

c

red and green bell peppers -- chopped

1/2

tsp

sage

Preheat oven to 400. Prepare 15 muffin pans with cooking spray; set aside. Empty packages of corn muffin mixes into a mixing bowl. Add egg whites and milk. Mix well using a fork. Stir in turkey, onions, bell peppers, and sage. Spoon batter into prepared pans. Bake 15 minutes. Cool 5 minutes.

199 Calories; 4g Fat (19% calories from fat); 13g Protein; 26g Carbohydrate; 26mg Cholesterol; 318mg Sodium

Notes: These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat for about 2 minutes.  Serving Ideas: Serve warm or cold. 


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