Breakfast: 1/2 grapefruit or unsweetened juice
                  2 eggs, any style
                  1 slice of bacon

 Lunch: 1/2 grapefruit or unsweetened juice
             salad, any dressing
             Meat, any style, and amount

 Dinner: 1/2 grapefruit or unsweetened juice
              Meat, any style, any amount
             ( Fish may be substituted)
             Vegetables, any green or red
              ( Cooked in butter or any seasoning)
              Salad, any dressing
              Coffee or tea, 1 cup decaf

 Bedtime snack: Glass of tomato juice of skim milk

 Instructions:
 1. at any meal, you may eat until you are full, until you cannot eat anymore.
 2. Do not eliminate anything from the diet, especially do not skip bacon at breakfast or omit salads. It is the combination of foods that burn the fat.
 3.The grapefruit is important because it acts as a catalyst that starts the burning process.
 4. Cut down on coffeee, it affects the insulin balance that hinders the burning process.Try to limit 1 cup at meantime.
 5. Do not eat between meals, if you the combinations of foods suggested, you will not get hungry.
 6. Note: The diet completely aliminates sugar and starches which are lipids and forms of fat. 
 7. Do not eat desserts, breads and white vegetables or sweet potatoes, you may double or triple helpings of meat, salad or vegetables.
 8. You can lose 10 pounds in 10 days, there will be no weight loss the first 4 days, but you will lose 5 pounds on the fifth day, therefor, you will lose 1 and 1/2 pounds every 2 days until you are where you want to be.

 * This diet is given to heart patients needing to lose weight fast for by pass surgery
 * ALL softdrinks need to be diet and caffeine free
 * You may NOT have white onions, potatoes or celery
 * You may have red onions, bell peppers, radishes, cucumbers, broccoli, green onions, spinach, lettuce, cabbage, carrots and tomatoes.

 IMPORTANT
 Stay on diet for 12 days and then stop for 2 days B4 startin again 

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 Low Cal
  8 Servings
1/4 c Granulated sugar replacement
1 Env unsweetened fruit drink
Mix(your choice)
3 c Crushed ice
Combine all ingredients in a blender or processor and beat until just blended. Scoop into cups and eat immediate or freeze. Recipe makes 2 c and is considered a free item

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1/4 c + 2 tb orange flavored-drink mix;sugar-free
1/4 c Lemondade flavored-drink mix-sugar-free
3/4 c Iced tea mix; sugar free
1 ts Ground cloves
2 tb Ground cinnamon;
1. Combine all ingredients, stirring until blended. Store mixture in an airtight container.
 2. For each serving, place 1 teaspoon mix in a cup. Add1 cup hot water, stirring well. Serve hot. Food Exchange Per Serving:
FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR; SOD: 1 MG;

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 Low fat/Diabetic
Yield: 4 Servings
8 md Russet potatoes
1/4 c Non fat milk
1/2 c Non fat sour cream
1/8 c Parsley
1 ts Onion powder
1/2 ts Garlic powder
Salt and pepper to taste
Boil potatoes until soft, drain, cube and mash in a large bowl. Add all ingredients and mash together until well mixed. 1 % Fat

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 Low fat/Diabetic
 4 Servings
1 3/4 c Defatted chicken broth
4 tb Cornstarch
1 ts Onion powder
1/2 ts Garlic powder
1 ts Seasoning salt
1 Chicken or vegetable flavor
Bouillon cube
Salt and pepper to taste
Mix well in saucepan. Cook over medium heat, stirring until smooth. 5 % Fat

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Low-cal
    1/2 c  Chopped green onion               1/2 c  Sliced mushrooms
    1/4 c  Water                               2 c  Spaghetti sauce
    1/2 ts Salt                                1 ea Small eggplant. peeled, sliced
      1 ea Egg white, slightly beaten          1 tb Water
    1/2 c  All purpose flour                   1 ts Olive oil
      1 c  Low fat cottage cheese              1 c  Shredded mozzarella cheese
*Low fat, 4 oz. 
Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl,beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on
paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g.

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Lowcal/ Diabetic
 6 servings
3 Granny Smith apples; peeled
-cored and cut into chunks
3 Bartlett pears; Peeled,
-cored and cut into chunks
18 Dried apricot halves (4oz)
1 c Water
1/3 c Dried cranberries or-dried cherries
1/3 c Honey
1 tb Orange rind; grated
1/2 c Orange juice
1 1/2 tb Lime juice
Place the apples, pears, apricots, water and cranberries or cherries, honey orange rind, and orange and lime juices in a large stainless steel saucepan. Mix well to dissolve honey. REduce heat to low, cover and simmer 6-8 minutes. Set the compote aside to cool to room temperature, then cover and refrigerate overnight. Serve cold.
Nutritional info per serving: 215 cal; 56g carb, .7g fat (3%) Exchanges:2.8 fruit

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 Diabetic
Yield: 4 Servings
 MUSHROOM PITA PIZZA 
1 ts Olive oil;
1/2 c Onion; diced
1/2 c Mushrooms;
(chanterelles, crepes, or(shiitake or cultivated )
1 6" whole-wheat pita bread;
2 Plum Tomatoes, fresh thinly-sliced
8 sm Basil leaves; small fresh
2 ts Fresh oregano; chopped
 OR
1/2 ts Crushed dried basil;
1 oz Fresh low-fat goat cheese;-crumbled
 ZUCCHINI VARITION 
1/2 c Zucchini; thinly sliced
3 tb Parmesan Cheese
Preheat oven or toaster oven to 400 degrees. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregrano and goat cheese. Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges.
NOTE: Substitute zuccihini for the mushooms and Parmesan for goat cheese.
Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese).
Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66; PRO: 2g;CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg;

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 Diabetic
  8 Servings
4 lb Potatoes; 8 to 10-peeled
1 c -Water
1/2 c Lemon juice
1/3 c Oil;olive
3 Garlic cloves -minced
2 ts Salt
2 ts Oregano;dried
1 ts -Pepper
Cut potatoes lengthwise into thick wedges; place in 13"x9" (3L) baking dish. Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly. Bake in a 325F oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or till potatoes are very tender and moist and most of the liquid has evaporated. SERVES: 8 Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

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 Diabetic
1 1/2 c Freshley Squeezed Lime Juice
 (About 6 limes) 
4 c Cold Water (The colder-the better)
1 1/2 c NutraSweet Spoonful 
Ice Cubes 6 Lime Slice Twists 6 Mint Sprigs
Mix first three ingredents together and refrigerate untill chilled and you are ready to serve. You may freeze it in ice cube trays and use in place of the Ice Cubes when serving as well, Or as a "Popsicle" Limeade ice cubes may be "processed" in an ice crusher, blender or food processor to make a Lime Slush as well.
To serve, either make a slush as described above or serve over ice. Optional garnash of Lime slice and/or mint sprigs. Makes 6 servings of about 8 ounces each
Nutritional Information Serving size 8 oz Calories 45 Saturated Fat  0g Protein  1g  Cholesterol  0g Carbohydrates - 12g Fiber  Trace Total Fat  0g Sodium  5mg  Diabetic Food Exchange 1 fruit

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