http://fooddownunder.com/cgi-bin/recipe.cgi?r=1845

Ingredients:

2 sm pita bread rounds

1/4 cup reduced-fat vanilla yogurt

2 tbl chopped dried fruit (such as apricots, raisins, apples, or pears)

Directions:

Spread the pita bread rounds with yogurt. Sprinkle with fruit. Serve immediately.

This recipe yields 2 servings.

Serving size: 1 piece.

Comments: Aladdin would have loved these easy fruit and yogurt pizzas, which can also be made on toasted whole-wheat English muffin halves.

1/2 pound snow peas
1/4 cup water
1/2 cup sweet pepper, diced
1 tablespoon butter or margarine
1 tablespoon olive oil
3/4 pound scallops
1/2 teaspoon salt, optional

Trim the peas by cutting off the stem end.

Place them in a large skillet that has a tightly fitting cover and add the water and cook, covered, for 2 minutes or so. Take the cover off and cook for a minute or so more.

Add the sweet pepper, butter and oil. Stir in the scallops and saute over very high heat for 2 to 4 minutes. Serve at once.

Serves 4.

1 pound fresh green beans
1 medium size red bell pepper, cut in 1/4 inch strips
2 tablespoons low sodium soy sauce
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Trim green beans and blanch in boiling water about 2 minutes. Drain and rinse under cold water.

Place in a serving bowl with bell pepper and toss with remaining ingredients.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=268583

Keys : Healthy Main Dish Venison Game Meats

Ingredients:

2 tbl Olive oil

1 med Bell pepper, chopped

2 med Onions, chopped fine

2 cl Garlic, crushed

1 lb Venison, ground

1 lb Venison, cut in chunks

8 oz Tomatoes, canned

4 tbl Tomato paste

1 x Bay leaf

1 tsp Ground cumin

1 tsp Oregano

1/4 tsp Cayenne pepper

1 tbl Chili powder, mild

Salt and pepper, to taste

1 cup Beef stock

2 tbl Dark brown sugar, to taste

2 can Chili peppers, small

14 oz Red kidney beans, canned

Directions:

Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft. Brown all meat and add to the saucepan.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.

Bring to a boil. Add chili peppers, reduce heat to low and cover; simmer for two hours, stirring occasionally.

Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve.

Servings: 8

1 pound beef sirloin steak, cut crossgrain into 1/8 inch strips

6 cups mixed salad greens
1 red bell pepper
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon salad oil
Garnish: Lettuce leaves; red pepper rings; chopped toasted hazelnuts.

Marinade:

1/4 cup green onion, chopped
2 cloves garlic, minced
2 tablespoons Japanese Soy Sauce
1 tablespoon each salad oil, sherry, water

Dressing

2 tablespoons each rice vinegar, Japanese Soy Sauce, salad oil
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon each curry, cayenne pepper, ginger

Directions:

Combine marinade ingredients, add beef strips. Let sit at room temperature for 20-30 minutes. Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes. Tear salad greens into bite sized pieces. Cut half of red pepper into rings for garnish; cut greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown steak, half at a time. Add steak to salad in bowl. Heat dressing in skillet; pour hot dressing over salad. Toss to mix well. Garnish. Serve immediately.

Yield: 4 servings.

Beef Calories: 165 per serving