Tomato juice cocktail
1/2 cup
14
Irene's Chicken Jubilee**
1/2 broiler
334
Bing cherries
8 large
30
Cooking sherry
1 wine glass
84
Raked banana squash
1/2 cup
47
Stewed small onions
1/4 cup
38
Lettuce heart salad
1/4 sm. head
14
Spanish dressing
as desired
0
Fresh pineapple
2 slices, 31/4 " diam.
88
Tea or coffee, sugar
1 teaspoon
20
TOTAL
669
GRAND TOTAL 1906
Fat: 21 grams; Protein: 117 grams; Carbohydrate: 307 grams.
* Baked Lima Beans: 5/8 cup dried Limas, 2 tablespoons catsup, 1 tablespoon
brown sugar, 1/2 teaspoon salt, 1 tablespoon vinegar, 1/4 teaspoon dry mustard, 1/4
onion chopped fine. Soak Limas, cover with water and cook until tender. Add
seasonings and onion and top with brown sugar. (Dark molasses may be added
if desired.) Bake in slow oven for several hours.
**Irene's Chicken Jubilee: 2-lb. quartered broiler, 1 chicken cube, 1 cup
water, 4 tablespoons of sherry, 2 cups pitted cherries, salt and pepper to taste, 1/2
teaspoon ginger. Rub chicken with salt, pepper, and ginger. Brown in broiler.
Bake slowly in casserole until tender. Make sauce of flour, bouillon, and cherries
cooked until thickened. Pour over chicken, add sherry, and serve hot.
82
Low-Fat Menu 9
BREAKFAST
Food Amount
Calories
1/2 Grapefruit 41/2" diameter
52
sugar 1 teaspoon
20
Oatmeal 1/2 cup cooked
74
Skim milk 1/2 pt
87
Skim milk powder 2 oz.
108
Sugar 1 teaspoon
20
Coffee or tea
Whole wheat toast 2 slices
110
Jam 1 tablespoon
58
TOTAL ...................................................................................................... 529
LUNCH
Clear consomme
0
Tuna salad platter*
Dietetic tuna 1/2 can (31/2 oz.)
122
Egg whites (2), celery, onion,
dietetic dressing
57
Quartered tomato
23
Rye Krisp 4 double squares
80
Orange sherbet 1/2 cup
177
Buttermilk 1/2 pt.
85
Tea or coffee, sugar 1 teaspoon
20
TOTAL ...................................................................................................... 564
DINNER
Ground round beef steak 2 small patties (31/2 oz.)
236
Baked potato with chives 1 medium 21/2"
98
with ricotta cheese 1 tablespoon
40
Broccoli 1/2 cup
23
Fresh fruit salad 1/2 cup
70
Tea or coffee, sugar 1 teaspoon
20
Cocoanut bar cookies, NBC 2
36
TOTAL ...................................................................................................... 523
GRAND TOTAL ......................................................................................... 1616
Fat: 25 grams; Protein: 108 grams; Carbohydrate: 232 grams.
* Tuna Salad: (Dietetic Pack)
2 egg whites. 1/4 cup celery, diced.
Sliced onion if desired. Lettuce.
83
Low-Fat Menu 10
BREAKFAST
Food
Amount
Calorie
Honeydew melon
1 piece 2 x 7 x 6 ½ i n
s 48
Ricotta Souffle*:
Ricotta cheese
1 tablespoon
40
Egg whites
2
30
Peanut Oil
1/4 teaspoon
13
Rye toast (American)
2 slices
125
Jam
1 tablespoon
58
Skim milk
1/2 pt-
87
Skim milk powder
2 oz.
108
Coffee, sugar
1 teaspoon
20
TOTAL
52
9
LUNCH
Apricot juice
3 oz.
44
Seafood casserole, with chopped
celery**:
Scallops
2-3 pieces
78
Shrimps
4-6
64
Crab
21/2 oz.
52
Mushrooms
14 cup
7
Onion
1 slice
5
Skim milk
1/2 cup
43
Baked apple with 2 teaspoons
of sugar
1 large
213
Roll, whole wheat
1
100
Buttermilk
1/2 Pt-
85
Tea or coffee, sugar
1 teaspoon
20
TOTAL
71
1
DINNER
Broiled rib lamb chop (trim
off fat)
2 small
210
Rice, 1 oz.
3/4 cup,cooked
103
Carrots, Vichy
1/2 cup
23
Lime gelatin with cooked
1 square
59
vegetables
1/2 cup
43
Junket with skim milk
sugar
1 teaspoon
20
Coffee or tea, sugar
1 teaspoon
20
TOTAL
51
GRAND TOTAL
6
1
756
* Ricotta Souffle: 1 tablespoon Ricotta cheese, 2 egg whites, 1/4 teaspoon peanut
oil, 1/4 cup skim milk, salt and white pepper seasoned to taste. Beat egg whites
until stiff. Fold in mixture of cheese, skim milk, and seasonings. Bake in greased
casserole in pan of water at 325 degrees for approximately 25 minutes.
** Seafood Casserole: 2-3 scallops, 4-6 shrimps, 21/2 oz. crab, 1/2 cup mushroom
soup, 1/2 cup skim milk, 1 teaspoon parsley, 1 teaspoon grated onion, 2 tablespoon
sherry. Flake crab, cut up scallops and shrimp, and place in casserole. Make
sauce of 1/2 cup skim milk, 1/4 cup diced celery, shredded slice of onion, seasoned
salt, dash of basil, and a few drops of tobasco sauce. Pour sauce ove r seafood.
Bake until thoroughly heated. Sprinkle parsley over top.
84
Low-Fat Menu 11
BREAKFAST
Food
Amount
Calories
Stewed prunes, with sugar
3-4 med.
119
Puffed wheat
1 cup
45
Skim milk
1/2 pt.
87
Skim milk powder
2 oz.
108
Sweet roll
1 average
178
Coffee, sugar for beverage and
3 teaspoons
60
cereal
TOTAL ........................................................... '..■. ...................................... 597
LUNCH
Campbells Scotch Broth
1 serv. (3 to can)
96
Platter: cottage cheese
1/2 cup
108
Artichoke
1 large back
51
Carrot curls
1/2 small carrot
10
Cauliflower hearts
1/2 cup
8
Peaches, canned
2 halves
68
Pears, canned
2 halves
68
Italian bread
1 slice
53
Buttermilk
1/2 pt.
86
TOTAL ...................................................................................................... 548
DINNER
Rib roast beef 2 slices (3 x 21/4 x1/4 in.)
287
Baked noodles*
broad noodles
1/2 cup
53
skim milk
1/4 cup
22
cornstarch
3/4 teaspoon
9
Peas
1/2 cup
75
Green salad; Spanish dressing
1/2 cup
9
Skim milk
3/4 cup
65
Sponge cake, 1/10 average cake 1 piece .
145
Tea or coffee, sugar 1 teaspoon
20
• TOTAL- ........................... : ........................................................................ 685
GRAND TOTAL .......................................................................................... 1830
Fat: 27 grams; Protein: 103 grams: Carbohydrate: 284 grams.
* Baked Noodles:
Cook noodles in salted water.
Make thin cream sauce with 1/2 cup skim milk and 3/4 teaspoon cornstarch.
Add to noodles; add seasoning ing caraway seed, bake 5 min. in oven.
Noodles Continental (as an alienate): 1 cup noodles, 1/4 teaspoon cinnamon, 1/2
teaspoon sugar, 1 tablespoon raisins. Boil noodles. About 4 minutes before they are
done, add raisins. When Under, pour hot water over noodles and drain. Then add
cinnamon and sugar. Place in 350-degree oven for 10 minutes or until brown.
(Approximately 140 calorie).
85
Low-Fat Menu 12
BRUNCH (Breakfast and Lunch)
Food
Amount
Calories
Sliced banana
1 large
176
Pep cereal
1 oz.-l cup
105
Whole wheat toast
2
110
Jam
1 tablespoon
58
Skim milk
Skim milk powder
2 oz.
108
Sugar—for coffee, cereal
3 teaspoons
60
Creamed ham and egg whites
1 slice, 4 x 1 x ¼ in
120
on toast
cooked egg whites
2
30
3/4 teaspoon cornstarch
3/4 teaspoon
9
skim milk
1/4 cup
22
Toast
1 slice
60
Beverage
TOTAL ...................................
923
DINNER
Beef stew:
Beef, round
2 oz. (2 pieces, 4 x 1x1/4in)
164
potato
1, 21/4" diameter
83
carrot
1/4 cup diced
12
celery
1/4 cup
5
onion
1 medium
45
Tomato salad with Spanish*
dressing
1 medium tomato
30
Rye bread
1 slice
60
Jam
1 tablespoon
58
Sweet cherries
1/2 cup
105
Buttermilk
1/2 pt.
85
TOT
TOAL
T
AL ...................................
……………………………………………………… 647
GRAND TOTAL ................................................................................
1570
Fat: 26 grams; Protein: 67 grams; Carbohydrate: 262 grams.
* Spanish Dressing: 1 teaspoon dry salad dressing (French), 1/2 teaspoon dry
salad dressing (blue cheese), 1/4cup juice of lemon, a few drops of tobasco
sauce and Worcestershire, 1/4 cup vinegar or wine, 1 teaspoon sugar. Place all
ingredients in covered bottle and shake thoroughly. Minced onion may be
added or 2 tablespoons skim milk powder for variation.
86
Low-Fat Menu 13
BIEAKFAST
Food
Amount
Calorie*
Sliced orange
1 medium 3" diameter
68
Prune juice
1/2 cup
71
Chipped beef and egg white
1 oz. beef
61
Toast
2
110
Skim milk
1/2 pt.
87
Skim milk powder
2 oz.
108
Coffee, sugar
1 teaspoon
20
Egg whites
2
30
TOTAL ....................................
555
LUNCH
Chicken livers
2 large livers, 31/2 oz.
141
Brown rice
3/4 cup cooked, 1 oz.
102
Stewed onion
1 onion
45
Stewed tomatoes
1/2 cup
23
Grapefruit section salad
1/2 cup
40
Nabisco Mello Squares
2
112
Buttermilk
1 / 2 p t
85
Tea or coffee, sugar
1 teaspoon
20
TOTAL ....................................
........... 568
DINNER
Baked rabbit
4 oz. flesh
177
Baked yam
1/2cup
107
Fresh asparagus
5-6 stalks
21
Cole slaw
1/2 cup
12
Sherbet
1/2 cup
150
Bread
1 whole wheat
55
Jam
1 tablespoon
58
Tea or coffee, sugar
1 teaspoon
20
TOTAL ........................................
......... 600
GRAND TOTAL ............................. ............................................
1723
Fat: 22 grams; Protein: 148 grams; Carbohydrate: 291 grant.
87
Low-Fat Menu 14
BREAKFAST
Food
Amount
Calories
Stewed figs in sugar
3
113
Cornmeal, cooked
3/4 cup
103
Skim milk
1/2 Pt-
87
Skim milk powder
2 oz.
108
Sugar for coffee and cereal
3 teaspoons
20
Apple butter
1 tablespoon
37
Whole wheat
2
110
TOTAL
578
LUNCH
Campbell's green pea soup
1 serving
110
Spiced ham sandwich on
1 slice ham, 31/4 x 21/4 x 1/4 in.
124
whole
w
heat with dietetic dressing 2 slices whole wheat
110
Sherbet
2 /3 cu p
177
Tea or coffee, sugar
1 teaspoon
20
Buttermilk
1/2 Pt.
85
TOTAL
626
DINNER
Breaded veal cutlet
1 cutlet, 31/2 x 21/4 x 1/2 in.
217
Fresh green beans
1/2 cup
35
Fresh corn
1 medium ear
92
Large dill pickle
1
13
Escarole
4 large leaves
22
Cucumbers
4-6 slices
8
Nectarines
2 medium
67
Rye bread
1 slice
60
Jam
1 tablespoon
58
Tea or coffee, sugar
1 teaspoon
20
TOTAL
592
GRAND TOTAL
1796
Fat: 27 grams; Protein: 72 grams; Carbohydrate: 328 grams.
88
1200-CALORIE MENUS
M enu 1
BREAKFAST
LUNCH
1/2 grapefruit
Platter: 2 oz. or 4 tablespoons dietetic tuna fish
1/2 cup Farina
1 hard egg white—1/4 cup celery with
1 glass skim milk
dietetic dressing
1 toast
Quartered tomato
Coffee
Dietetic apricots
1 teaspoon jam
1 roll
1/2 oz. diced Swiss cheese Tea
or coffee—skim milk
DINNER
Meat loaf—1 small slice 2 oz.
Small roast potato
:
Spinach with lemon
Tomato salad with dietetic dressing
1/2 nectarine—no sugar
Tea or coffee —1 glass skim milk
Menu 2
BREAKFAST
LUNCH
Small orange juice
Sandwich—2 slices bread
3/4 cup bran flakes
1 thin slice cheese—1 oz. lettuce
1 glass skim milk
1 thin slice lean ham—1 oz. tomato
1 rye toast
Dietetic dressing
1 teaspoon jam
Sliced peach
Tea or coffee
Tea or coffee—1 glass skim milk
DINNER
Roast turkey—2 slices very thin, 3 oz.
1/4 cup yam
Fresh asparagus
Tossed green salad with dietetic dressing
Watermelon, 3/4 cup
. . . .
Tea or coffee—1 glass skim milk
* On all our low calorie menus no fat, oil, margarine, or batter should be need on any
food. Salad dressings should be made with the non-fat recipe as given previously. Trim
off fats on all mats; only the lean variety should be used. All fruits should be either
fresh or dietetic (canned without sugar but with saccharine or Sucaryl). No sugar or
cream should be used for beverages. Sucaryl or saccharine may be used if indicated by
your physician.
AVOID ALL FRIED FOODS, JRAVY, NUTS, AVOCADOS; PASTRIES
SWEETENED CANNED FRUITS, SUGAR. SWEETENED FRUIT JUICES,
SWEETENED CARBONATED BE\ERAGES, LIQUORS.
89
1200-CALORIE MENUS
Menu 3
BREAKFAST
LUNCH
3/4 cup strawberries
Veg