2/3 cup cooked fish fillet – boned and chopped
3/4 cup cooked barley
3 teaspoons steamed carrots, chopped
3 teaspoons cooked green beans
2 teaspoon nonfat milk
In a bowl, combine the fish and barley. Stir in the carrots and green beans. Place the dried milk in a small bowl. Stir in a little water and pour over the fish mixture. Refrigerate and serve small amounts as treats.
Lean Turkey Cuisine
1/2 teaspoon vegetable oil
2 teaspoon bell pepper, chopped
2/3 cup extra-lean ground chicken or turkey
1 baby carrot, cooked and mashed
1 teaspoon grated cheese
Heat the oil in a small skillet and sauté the bell pepper until tender. Stir in the ground meat and cook for 2 minutes. Stir in the cheese. Place the mixture in a bowl and let cool. Serve warm in small amounts or refrigerate and serve as small portions.
Long Liver Tidbits
1 or 2 whole chicken livers
1 tablespoon seeded tomato, chopped and peeled
2 teaspoons low-fat cottage cheese
1/2 teaspoon garlic powder
In a small saucepan, cook the liver in a small amount of water for 2 minutes. Remove the liver and let cool. Stir tomato, cottage cheese and garlic powder together. Chop the liver into bite-sized pieces and stir into the bowl. Refrigerate and serve in small tidbits.