From Fat to Fit — Carole Carson

Melt-Down-Your-Size Recipes

3 seedless oranges
1 sweet onion
1/2 c. orange juice
1/4 c. light salad oil
1/4 c. cider vinegar

Peel oranges and slice in wheels, then again into sections. Place in large mixing bowl. Peel onion and slice in wheels to create onion rings. Add to mixing bowl. In a small mixing boil, combine orange juice, oil and vinegar. Mix well together and pour over oranges and onions. Marinate for 2 hours. Serve chilled. The recipe can be expanded by keeping the proportion of oranges to onion approximately the same.


1/2 red cabbage 2 green Granny Smith apples 2/3 c. chopped dried pineapple 3/4 c. lemon juice	Shred cabbage and apples (leave peeling on) and place in large mixing bowl. Add dried fruit and lemon juice. Note: Raisins, dried mango or papaya can be substituted or added. Stir well. Marinate for 24 hours. Serve chilled. The recipe can be expanded by keeping the proportion of ingredients approximately the same.


1 large or 2 small eggplants 2 portobello mushrooms 1 12 oz. can or jar of spaghetti sauce 2/3 c. parmesan cheese	Peel eggplant leaving half of the peeling. Slice into rounds. Clean mushrooms and slice into four sections. Rub inside of casserole dish with a dab of olive oil on a paper towel to eliminate sticking. Alternate mushrooms and eggplant until casserole is filled. Cover with sauce; then add parmesan cheese. Bake 1 hour covered in 350°; then 15 minutes uncovered. Serve piping hot.