Free Recipes

Here are just a few sample recipes from The Four Ingredient Cookbook® Collection.
We invite you to try them out on your family and friends!

Jalapeno Pie 1 can (11 oz.) jalapeno peppers 3 eggs beaten 2 cups grated cheddar cheese salt and pepper to taste

Seed and chop peppers. Place peppers in greased 9-inch pie plate. Sprinkle cheese over peppers. Pour seasoned eggs over cheese. Bake 20 minutes at 400 degrees. Cut into small slices and serve.

Pecan Chicken 1/4 cup honey 1/4 cup dijon mustard 4 chicken breasts (skinned, boned, and halved) 1 cup pecans (finely ground)

Combine honey and mustard. Spread on both sides of chicken. Dredge chicken in chopped pecans. Place in lightly greased baking dish. Bake at 350 degrees for 1 hour or until tender.

Margarita Pie 1 package (8 oz.) cream cheese (softened) 2 packages Holland House margarita mix 1/2 to 3/4 cup sugar 1 carton (8 oz.) Cool Whip

Cream the cream cheese until fluffy. Add margarita mix and sugar and beat until smooth. Add Cool Whip and mix. Freeze in graham cracker crust until ready to serve.

Notice the nutrient breakdown provided with these next two recipes. The Low Fat & Light Four Ingredient Cookbook® and The Four Ingredient Cookbook®: Three Cookbooks in One provide nutrient breakdown information for every Low Fat and Light recipe.

Honey Mustard Pork Tenderloin 2 (1 1/2 lb.) pork tenderloins 1/2 cup honey 2 teaspoons prepared mustard 1/4 cup brown sugar

Mix honey, mustard and brown sugar. Spread over pork tenderloins and let marinate at least 2 hours in refrigerator. Roast at 350 degrees for 1 hour. 12 servings.

Per Serving:
Calories 182.2 Protein 19.41 g
Total Fat 5.12 g Carbohydrate 14.45 g
Saturated Fat 1.76 g Cholesterol 62.12 mg
Sodium 56.51 mg Fiber 0.03 g

Orange Angel Food Cake 1 package Angel Food cake mix 3/4 cup frozen orange juice concentrate (thawed) 1 container (8 oz.) Lite Cool Whip 1/2 cup plain lowfat yogurt

Prepare angel food cake as directed on package, but pour 1/3 cup of thawed orange juice into a 2-cup measure and add enough water for the mixture to equal the amount of water called for in cake package directions. Bake according to directions. Cool. Combine Cool Whip, yogurt and remaining orange juice concentrate. Spoon orange sauce on individual slices of cake. 12 servings.

Per Serving:
Calories 206.8 Protein 5.42 g
Total Fat 0.93 g Carbohydrate 44.26 g
Saturated Fat 0.68 g Cholesterol 0.62 mg
Sodium 113.9 mg Fiber 0.14 g

The Diabetic Four Ingredient Cookbook ® provides exchange information and nutritional analysis for every recipe, as in the next two sample recipes.

Sunny Spinach Salad 1 pound spinach (torn into bite-size pieces) 1 medium red onion (thinly sliced) 1 package (6 oz.) dried apricots (no sugar) 1/3 cup toasted salted sunflower seeds

Combine ingredients. Good served with vinaigrette dressing. 6 servings.

Per Serving: (Serving size - 3/4 cup)
Calories 96 Protein 4 g
Total Fat 5 g Carbohydrate 13 g
Saturated Fat 0 g Cholesterol 0 mg
Sodium 107 mg Fiber 5 g
Exchanges: 1 Vegetable, 1/2 Fruit, 1 Fat

Baked Orange Roughy 1 pound orange roughy fillets 1/4 cup lemon juice 1 teaspoon tarragon leaves 2 teaspoons dried mustard

Place fillets in large casserole that has been sprayed with nonstick spray. Squeeze lemon juice over fillets. Sprinkle dried mustard and tarragon leaves over fish. Bake at 400 degrees for 25 minutes. 4 servings.

Per Serving: (Serving size - 2 1/2 to 3 ounce fish fillet)
Calories 84 Protein 17 g
Total Fat 1 g Carbohydrate 1 g
Saturated Fat 0 g Cholesterol 23 mg
Sodium 87 mg Fiber 0 g
Exchanges: 2 1/2 Very Lean Meat