The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

recipes 265

radish. Add the raisins. Toss everything with the Honey Mustard

Sauce and refrigerate until ready to serve.

Yield: 6 servings (1 cup per serving)

Each serving contains approximately: Calories 85 (0% from fat), Protein 2 g,

Fat 0 g, Carbohydrate 20 g, Cholesterol 0 mg, Sodium 30 mg

Allowances: 2 vegetables + ½ fruit

Refried Beans and Salsa with Chips

1 can (16 ounces) no - salt Bearitos refried beans

6 ounces store - bought no - salt - added salsa

Juice of 1 lime

2 tablespoons chopped fresh cilantro

1 jalape ñ o, seeded and minced

6 – 8 baked, no - salt corn chips

Mix the refried beans with the salsa. Blend in the lime juice, cilantro,

and jalape ñ o to taste. (Beware of pickled jalape ñ os, which are loaded

with sodium.) Serve the beans with baked, no - salt corn chips.

Yield: 5 servings (approximately^2 ⁄ 3 cup of dip per serving)

Each serving contains approximately: Calories 188 (14% from fat),

Protein 7 g, Fat 3 g, Carbohydrate 35 g, Cholesterol 0 mg, Sodium 32 mg

Allowances: 2 starches + 1 vegetable

Rice House Fried Fish

4 5-ounce halibut fi llets

4 tablespoons Honey Mustard Sauce (page 258)

2 cups shredded wheat

Preheat the oven to 375 degrees F. Place the fi sh fi llets on a cutting

board. Brush the fi sh with the Honey Mustard Sauce until

the fi llets are evenly coated. Crush the shredded wheat. Spread the

crushed shredded wheat on the bottom of a large baking pan. Place

the fi sh fi llets on top of the shredded wheat and press fi rmly to coat

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