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Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Losing weight

The South Beach Diet
The South Beach diet is a weight loss system started by Florida-based cardiologist arthur agatston which encourages that one should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston developed this diet for his cardiac patients, based on his detailed analysis of scientific studies completed on other weight loss systems.
Examples of good foods include, canadian bacon, skinless poultry, clams, fat-free cheeses, peanuts, nonfat milk and certain vegetables, such as split peas, cucumbers and water chestnuts.

Paulas Vegetable Barley Stew with Lentils (V Recipe

	Category	Stew Recipes
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Ingredients And Procedures

------------------------------COOK SEPARATELY------------------------------ 1 c Pearly barley

4 c Water

----------------------------SAUTE IN A LARGE POT---------------------------- 1/4 c Vegetable broth

1 c Diced tomatoes (canned is

Okay) 1/2 c Diced green chilies (canned

Is okay) 4 Cloves chopped garlic

2 md Chopped onions

------------------------------ADD TO THE SAUTE------------------------------ 1 lb Chopped green cabbage

1 Finely diced medium

Zucchini 1/2 bn Cilantro

1 c Lentils

x The cooked barley 1/2 ts Cumin

pn Oregano 3 qt Vegetable broth

Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. [Cooked barley is added to the sauted onions, etc. with the rest of the vegetables] Simmer everything for at least an hour. Add salt and black pepper to taste. Top with chopped cilantro just before serving. Serves 12 to 15. Note: This is even better the next day Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13 Issue 13] FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?

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<h1>Paulas Vegetable Barley Stew with Lentils (V</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------------COOK SEPARATELY------------------------------ 1 c Pearly barley <P>4 c Water <P>----------------------------SAUTE IN A LARGE POT---------------------------- 1/4 c Vegetable broth <P>1 c Diced tomatoes (canned is <P>Okay) 1/2 c Diced green chilies (canned <P>Is okay) 4 Cloves chopped garlic <P>2 md Chopped onions <P>------------------------------ADD TO THE SAUTE------------------------------ 1 lb Chopped green cabbage <P>1 Finely diced medium <P>Zucchini 1/2 bn Cilantro <P>1 c Lentils <P>x The cooked barley 1/2 ts Cumin <P>pn Oregano 3 qt Vegetable broth <P>Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. [Cooked barley is added to the sauted onions, etc. with the rest of the vegetables] Simmer everything for at least an hour. Add salt and black pepper to taste. Top with chopped cilantro just before serving. Serves 12 to 15. Note: This is even better the next day Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13 Issue 13] FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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