Indianapolis Recorder, Indianapolis, Marion County, 25 January 1986 — Page 6

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Losing poundage . > ' . AU of us are bulging at the seams and we’re utterly miserable from part-takint of too mtach holiday food, desserts and beverages. We’re downright ashamed of ourselves because the excess poundage is showing everywhere. The New Year affords us an excellent opportunity to begin cutting back on our food intake by cutting back and adhering to sensible eating habits. First we must cuty way, way back or eliminate entirely (for severly weeks) our salt, sugar, and starch intake. Eliminate one meal a day, if possible, and cut down on the portions of the meals we do eat. Remember, no matter how many or how few calories are in a serving of food, a small serving will always have fewer calories. This brings up a good point. When you’re on a diet, how do you spot foods to fit your calorie neds? Here are some guidelines. Food is likely to be relatively low in calories if it is--Thin and watery - like tomato juice CrispO but not greasy-crisp-like celery, radishes, cucumbers, melons, and many other fresh fruits and vegetables Bulky-like greens and salad greens A food is likely to be relatively high in calories if it is-

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Oreasy-crisp or oily-like fried tidbits and other fried foods, butter or

margarine

Smooth and thick-like rich sauces, cream, and peanut butter Sweet and gooey-like candy, rich baked goods, and other desserts

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weight is the result. As we are well l/2cup celery, finely chopped Serve in lettucbcups. Serves six aware some people seem to be able 1 cup carrot, shredded VARIATION: Substitute tuna. Add

they wish without 110-3/4oz. can tomato soup !l 23 more

to eat

gaining a pound, but many of us- (condensed)

Food for thought By Libby Clark

Alcholic Whether you’re 12 or 60, your body needs only so many calories, and if your eating habits provide more than vour body needs-excess

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Therefore, we must learn to consume only the calories the body can use. If you have a couple of cocktails or a chocolate milkshake its going to take more than 1 hour of tennis, 1-1/2 hours of golfing, 2 hours of brisk walking or jogging, or 3 hours of television watching to

burn them up.

In other words if you’re active, your body may readily burn-off the calorie intake, but if you're nonmobile, you have to be exceptionally careful not to overindulge in the wrong kinds of foods and

beverages.

Here’s some low calorie, delicious recipes to help you fight the battle ofthe holiday bulge. VEGETABLE-ORANGE JUICE

COCKTAIL (55 calories)

146oz. can Vegetable juicecocktail 16oz.can frozen orange juice

concentrate

3/4 cup water 1 tsp basil leaves, crushed 3 drops, hot pepper sauce Mix all ingredients in a 2-quart container. Chill thoroughly. Drink several times a day to quell hunger pangs. lOservingsof 1 cupeach. MARINATED VEGETABLES (75 calories per cup) 1/3 cup salad oil 1/3 cup cider vinegar 2Tbsp. green pepepr, finely

chopped

1 Tbsp. parsley, chopped

1 tsp salt

l/4tsp paprika 3 cups (1 small head cauliflower broken into florets, cooked tender-

crisp)

115 oz. can Garbanzo beans, (heated and drained) 2 cups cucumber, unpared, sliced 1 cup carrots, cut in thin strips 1/8 tsp pepper Place oil, vinegar, green pepper, parsley, salt and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Stir occassionally. Substitute as salad or for high calorie snacks. Makes 8 cups. About 73 calories per cup. VEGETABLE SOUP (80 calories per cup) 1 Tbsp Oil 2 Tbsp green pepper, finely chopped 1/4 uponion, finely chopped

our 1-1/4 cups >

: calories. RUMAU

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112oz. can Vegetable juicecocktail * ch k Heat oil. Add vegetables and cook l “£* d until tender. Mix soup, water and * ,

vegetable juice cocktai) in a 4 bacon slices cut in saucepan. Bring to a boil. Add 6 water chestnuts cut in halves

dried.

Horseradish mustard

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vegetables. Cover and heat to a serving temperature. Serve in mugs. Makes 8 servings. FRUIT-NUT SN ACE (TOcalorlesper l/2cap) 1-6 Vi oz. can Spanish peanuts,

salted

1 cup Raisins 4oz. dates, chopped Mix ingredients well. Serve in small bowls. Makes 4 cups. POTATO-MEAT PATTIES (150 calories per serving) 2 cups leftover mashed potatoes 1 cup leftover meat/poultry finely chopped 1/2 cup onion, finely chopped 2 egg yolks l/2cupmilk 1/8 tsp. pepper 2 Tbsp. oil Mix potatoes, meat, onion, egg yolks, milk and pepper. Shape into 6 patties, using about a 1/2 cup potato mixture for each. Heat fat in frying pan over moderate heat. Cook patties until browned on each side. Serve hot with a green salad. Makes six servings. COTTAGECHEESE STUFFED TOMATOES (125 calories each) 6 large ripe tomatoes 1 • 12 oz. carton Kraft cottage cheese (low calorie) 2 Tbsp. salad dressing or mayonnaise 1/8 tsp. pepper 1 tsp. dried chives, chopped 6 lettuce cups Wash and dry tomatoes and remove cores. Cut each tomato into wedges to 3/4 of the way down. Pull slightly apart. Mix cottage cheese, salad dressing and pepper. Stuff tomatoes with cottage cheese mixture. Sprinkle with chives, if desired.

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Mix livers and horseradish mustard. , Wrap each bacon strip around piece of liver and water chestnut half. Secure with toothpick. Broil 10

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