Notes:
Recipe from Betty Crocker’s Low Fat, Low Cholestrol cooking: Per Serving: Cal 305, Fat 4g, chol 25mg, Na 630mg, Carb 50g, Protein 25g

Ingredients

2 cans (6 oz each) tuna in water, drained 1/2c fat free mayonnaise 1 1/2 tsp sugar 1 tsp curry powder 1 can (8oz) sliced water chestnuts, drained and cut into slivers 1/4c chopped celery 1can (8oz) pineapple tidbits, drained 1/2c chopped bell pepper 1 sm onion, finely chopped 4 slices reduced calorie wheat bread 2 med unpeeled apples sliced 2 tbsp chopped pecans, toasted

Directions

1. Mix tuna, mayo, sugar and curry powder in med bowl. Stir in water chestnuts, celery, pineapple, bell pepper and onion until blended. 2. Arrange 2 toast halves on plate. Arrange apple slices around edge. Place tuna mixture on center of plate and sprinkle with pecans. **To toast pecans, bake uncovered in an ungreased pan at 350oF about 10min until golden brown. Be sure to stir occasionally. You could also cook in an ungreased skillet over low heat 5-7 min until lightly toasted.

Notes:
Per Serving: Cal 130, Fat 4g

Ingredients

1/2c red lentils, rinsed 1 sm onion chopped 2 tsp curry powder 1/2 tsp salt 1/4 tsp tumeric 4 plum tomatoes, seeded and chopped or 14oz can 4 c cauliflower florets 1 jalapeno pepper, sliced 1 tbsp canola oil 1 tbsp cumin seeds 3 cloves minced garlic 2 tsp minced ginger 1/4 tsp cayenne pepper 2 tbsp lemon juice 1 tbsp chopped cilantro 1 tsp sugar

Directions

1. In a large sauce pan over low heat, combine lentils, onions, curry powder, salt, tumeric and 2c water. Simmer covered until lentils are soft and sauce thickened (about 45min.). 2. Add tomatoes, cauliflower and jalepeno peppers, simmer covered until cauliflower is tender (about 8-10min). Remove from heat. 3. Heat oil in sm skillet over med heat. Add cumin seeds and cook 10sec. Add garlic, ginger and saute 1 min. 4. Stir in cayenne and immediately add to cauliflower mix 5. Stir in lemon juice and cilantro and sugar. 6. Serve immediately

Notes:
Per Serving: Cal 229, Fat 3g

Ingredients

1 1/2 lb red or yukon gold potatoes 1 tsp salt 1 tsp cumin and coriander seeds 5 cardamon pods – seeds removed 1 tsp tumeric 1/2 tsp gd cinnamon gd blk pepper 2 tsp canola oil 1 tbsp mustard seeds 1 large onion, chopped 4 cloves garlic, minced 1 jalapeno, seeded and minced 1 tbsp ginger, minced 1c frozen peas 2 tbsp fresh chopped mint 1 tbsp lemon juice

Directions

1. In a large sauce pan, cover potatoes with water and add salt. Boil over med heat until potatoes are tender (about 10-20 min). 2. Drain and cool slightly, Crush potatoes with back of wooden spoon. Set aside. 3. In a sm dry skillet, over med heat toast cumin, coriander and cardamom seeds. Stir about 1 min until aromatic. 4. Grind spices to a powder. Add tumeric and cinnamon. 5. Heat oil in large skillet over med heat and add mustard seeds and cover pan. When seeds start to pop remove from heat and let stand until popping ceases. 6. Uncover pan and add onions. Saute over low heat 10-15 min. 7. Add garlic, jalapeno peppers, ginger and reserved spice mix. Saute 2 min more, then stir in 1 c water and simmer 5 min. 8. Stir in peas, mint and lemon juice and cook 3min more. 9. Stir in reserved potatoes and season with salt and pepper

INGREDIENTS

• 2 oranges
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon hot curry powder
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 small onion, cut into 1/4-inch dice
• 2 stalks celery, strings removed, cut into 1/4-inch dice
• 1 teaspoon dried oregano
• 1 cup tomato juice
• 1/2 cup heavy cream
• Cinnamon Basmati Rice with Golden Raisins Sprigs
• fresh oregano, for garnish

DIRECTIONS

1. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
4. Heat remaining tablespoon oil. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
5. Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in cream. Add remaining orange zest; season with salt and pepper. Serve over rice, and garnish with fresh oregano.