- 1 acorn squash
- 1/2 tsp. salt
- 1 medium apple, chopped
- 1/2 tsp. lemon juice
- 5 whole pecans or walnuts, chopped
- 1 pecan or walnut, halved
- 1 tsp. artificial brown sugar sweetener
Preheat oven to 400 degrees.
Cut acorn squash into halves lengthwise and scrape out seeds
Place halves in baking pan with cut sides down and pour 1/2 inch of water into pan around
Bake 20 minutes, or until just tender.
Pour off water.
Sprinkle salt into squash halves, fill them with a mixture of the chopped apple, chopped nuts, and lemon juice.
Sprinkle sweetener over the tops of the filled halves.
Return to oven and bake 10 minutes, or until filling is piping hot.
Serve with 1/2 nut centered on each half.
Serves 1 or 2.
- 5 ounces very lean leg of lamb
- 1/2 cup beef broth
- 1 garlic clove, crushed (or less, if preferred)
- 1/2 cup parsley, chopped and mixed with 1 tablespoon dry rosemary
- Salt and pepper to taste
- 1 small red pimento (packed in water or vinegar)
Preheat oven to 350 degrees.
Be sure all fat is trimmed from lamb Pour 1/4 cup beef broth in an ovenproof dish.
Rub meat with garlic and herbs. Sprinkle with salt and pepper.
Bake 20 to 30 minutes to taste. Pour remaining broth over meat.
Bake 5 to 10 minutes longer. Slice pimento very finely, and sprinkle over lamb.
- 5 jumbo (or 7 large) uncooked shrimp, peeled and deveined
- 2 tbs. dry white wine
- 1 tbs. Dijon mustard
- 1 clove garlic, crushed
- 1/4 cup diced onion
- Salt and pepper to taste
- 1 small whole tomato (peeled)
- 1/4 cup chopped parsley
Coat a skillet with no-stick vegetable spray.
Heat and add shrimp, sautéing on each side for 2 minutes. Add wine, mustard, garlic, onion and
Cover and Cook at medium heat for 10 minutes. Add tomato, breaking it up with a fork.
Mix all together, cover again, and cook 10 minutes longer. Add parsley and serve immediately.
If you want to continue following the Scarsdale Diet, but need to do it on a tight budget, you can. Here’s three of the most popular Scarsdale Diet money saver recipes to help you cook delicious and nutritious meals without breaking the bank.
- Mixed greens of your choice (lettuce, escarole, Chinese cabbage, raw spinach, etc.)
- 1/2 cup strips of cold lean chicken or turkey or leftover meats, or a mixture of all three
- 1 1/2 inch cube or equivalent of semi-hard cheese (such as American, brick, cheddar, Jack, etc. or in combination)
- 1/2 cucumber, sliced (optional) P a g e | 63 Copyright ©2011 – All Rights Reserved
- 3 radishes, sliced (optional)
- 1 slice green pepper, diced (optional)
Toss all ingredients together with choice of vinaigrette, lemon or vinegar dressing.
- 1 1/2 pounds stewing lamb (be sure to look for the leanest possible cut)
- all visible fat trimmed off, cut into 1 1/2 inch pieces
- 2 carrots, cut in 1- inch slices
- 2 medium onions, sliced
- 2 green peppers, sliced
- 2 large tomatoes, chopped (or canned tomatoes, drained, about 10 oz)
- 1 tsp. seasoned salt (or to taste)
- Black pepper to taste
Note: this recipe should be prepared in advance, cooled and all fat that rises to top removed before reheating.
Quickly broil lamb pieces on all sides under broiler. Place in saucepan with vegetables and seasonings.
Cook, covered, over low heat one hour or until lamb is tender. If stew becomes dry, add a little tomato juice or bouillon while cooking.
Braised Lamb Shank
This cut of lamb is often fatty. Select shanks as lean as possible, and it is suggested that this recipe be prepared in advance so that it can cool and fat can be removed before reheating.
- 2 lamb shanks with visible fat cut off
- Use *Ketchup marinade for Lamb and Poultry.
Wipe lamb shanks with damp paper towel, place in marinade in heavy skillet.
Refrigerate for 2 or 3 hours, turning lamb occasionally. Remove lamb from marinade and place under broiler, turning until all sides are browned.
Return lamb to marinade in skillet, cover and cook 1 1/2 to 2 hours until lamb is very tender, basting with juices occasionally. Remove any visible fat. Uncover, and continue cooking 15 minutes.
Let cool, and again remove fat. Reheat to serve.
Serves 2 to 3.
Get the Scarsdale Diet Companion eBook
A great eBook to help you lose weight and keep it off! Information that will make your dieting experience a lot easier, enjoyable and more successful. The eBook includes:
Buy Now | $24.95 Tell me more...
- Basic Rules of the Scarsdale Diet
- Critical Factors for Losing Weight Rapidly
- Complete Scarsdale Diet Meal Plan
- 96 Great Tasting Scarsdale Recipes
- Advantages and Disadvantages of the Diet
- Comparison to 8 other Popular Diets
- How to Lose up to 20 Pounds in 2 Weeks