1.In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2.Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3.Preheat an outdoor grill for direct heat and lightly oil grate.
4.Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Stir Fry

Grilled Chicken, with grilled or sauteed veggies. Add a soy sauces and maybe some whole wheat noodles. Mix Together and Enjoy

My personal fav
Grill some steaks and chicken. Zuccini, pineapple, tomoatoes etc put them on shikabobs!

use half fat cream or low fat custard

A favorite recipe is to make meringue baskets by beating egg whites until they are white and stiff and shaping into individual basket shapes. Cook slowly until they are crusty. I do not advise adding sugar or using shop bought meringues that contain sugar. Top the baskets with strawberries or fruit of choice, then a little plain yogurt.

Make your own yogurt with a yogurt maker, then you can add fruit of choice, without sugar and it is much nicer than shop bought yogurt.

Mix low fat plain yogurt with ground almonds and low fat chocolate powder

Core a cooking apple and stuff with raisins or dates. Prick skin to prevent it bursting in the oven, lightly grease baking tin and bake on high heat for twenty minutes.

Apple Snow is a great favorite with my crowd:
6 large apples – peeled, cored and chopped
3 tablespoons water
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 egg
Directions
In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes.
Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

Low fat sponge
2 cups all-purpose flour
2 cups white sugar
4 eggs 1 cup milk
2 teaspoons baking powder
2 teaspoons vanilla extract

Directions
Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.

Use the low fat sponge mix as a basis for sponge recipes such as Eve’s Pudding, or Pineapple Upside Down Cake.

An unusual version of bread pudding
Ingredients
3 apples – peeled, cored and diced
3 cups bread crumbs
1/3 cup white sugar
1/2 cup currants
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon 3 eggs

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish.
Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.

I use very low amounts of sugar, or leave it out altogether.

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If you decide to use them this way, here is a good recipe for you (I’ve used it myself so I know it works out well)

http://www.recipe4living.com/recipes/orange_marmalade.htm

You can also use some of the oranges in an Orange Julius…
1/2 cup orange juice
1/2 c. milk
1/4 c. sugar
1/2 tsp. vanilla
5 or 6 ice cubes
whirl it all in a blender until smooth

You don’t have to give me the exact recipe, just give me the name of it and maybe even where I might find it on the web.

Berry-Good Mousse

1 envelope unflavoured gelatin
1/4 cup orange juice
3 cups fresh strawberries
1/4 cup icing sugar
1/3 cup whipping cream (optional)
4 egg whites
1/4 cup granulated sugar
Garnish:
Fresh strawberries, hulled

In saucepan, sprinkle gelatin over orange juice. Let stand 5 minutes to soften. Warm over low heat until gelatin has dissolved.
Meanwhile, hull strawberries and place in food processor or blender. Add icing sugar and process just until pureed.
Transfer to mixing bowl and stir in gelatin mixture. Refrigerate until mixture is consistency of raw egg whites. Whip cream (if using) and set aside.
In large bowl, beat egg whites until soft peaks form. Whisk about ¼ of beaten egg whites into strawberry mixture.
Fold strawberry mixture and whipped cream into remaining beaten egg whites.
Pour into 6-cup glass serving bowl or individual glasses and refrigerate at least 4 hours or up to days.
Garnish with fresh strawberries.

Preparation Time – 10 Minutes
Cooking Time – 50 Minutes

By Patricia

Microwave ovens are not only for warming ready cooked meals, or defrosting food straight from the freezer. They can also be used to save time and money preparing a range of fresh foods. This recipe is just one example of what can be achieved with a microwave and a little imagination. There is one golden rules for cooking with a microwave; never cook or warm food in metal containers or metal plates.

Ingredients:
30g butter
30g brown sugar
400g tinned pears
30g chopped nuts (optional)

Sponge base
55g butter
55g caster sugar
40g self raising flour
15g cocoa
½ tsp baking powder
1 egg
1 tbl water

Cooking Instructions:

1. Put the sugar and butter in an 7in/18cm cake dish (microwaveable) into the microwave oven on high for 1 min.

2. Remove from the microwave and stir the butter and sugar together.

3. Place the pears in the dish and sprinkle the nuts over the top.

4. Mix all the sponge ingredients in a bowl and beat until smooth, for at least 2 minutes.

5. Spread the pears and the nuts over the dish, then cook in the microwave for 6mins on high.

6. Stand for two 2 minutes, turn out and serve.

Note:- as with all recipes cooked in the microwave the standing time is very important because the food is still cooking when it comes out of the oven.

Uncooked Banana Pudding

"Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping."

PREP TIME 10 Min
READY IN 10 Min

Original recipe yield: 10 servings

INGREDIENTS
8 ounces sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups whole milk
1 (16 ounce) package vanilla wafer cookies
4 bananas, peeled and sliced

DIRECTIONS
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.