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Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

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Dieting tips

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the glycaemic index, a chart showing types of food and an indicator of the ease with which the carbs in the food type gets changed to glucose in the dieters body. The theory is that long-acting foods (ie those food types with a low Gi number), keep you satiated for longer and mean that you can injest less food without feeling hungry.
It is also extremeley useful for folk with diabetes, as the low GI foods are beneficial in controlling increases in glucose secretion.

Lentil Vegetable Salad Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1 c Red lentil;

3 c Chicken Broth

1 Bay leaf;

1/4 ts Dried leaf marjoram;

1/4 ts Dried leaf thyme;

1 ts Virgin olive oil;

1 md Size carrot; chopped

1 md Size celery stalk;

-chopped 2 Green onion; chopped

1/4 ts Hot pepper flakes;

-(optional) 1/2 c Water chestnuts; sliced

-rinced, drained 1/4 c Balsamic vinaigrette;

Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg; CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.

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<h1>Lentil Vegetable Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Red lentil; <P>3 c Chicken Broth <P>1 Bay leaf; <P>1/4 ts Dried leaf marjoram; <P>1/4 ts Dried leaf thyme; <P>1 ts Virgin olive oil; <P>1 md Size carrot; chopped <P>1 md Size celery stalk; <P>-chopped 2 Green onion; chopped <P>1/4 ts Hot pepper flakes; <P>-(optional) 1/2 c Water chestnuts; sliced <P>-rinced, drained 1/4 c Balsamic vinaigrette; <P>Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg; CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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