Recipe(tried): Chicken Marengo For Tonight - Crudites with Tapenade (Vegetable Dip), Mozzarella with Tomatoes, Chicken Marengo, Cinco De Mayo Spanish Rice, Coconut Cream Pudding

As all of you know, the present rage is the LOW CARBOHYDRATE food. Not that I am a convert, (at this age & stage of my life I eat whatever tempts my fancy) but my dearest Cuban friend Maria & his husband are having dinner tonight at my home & they are following one of these special diets. Therefore, I will serve a Low Carb Menu that I had shared previously with some of my "diet concious friends" & that had been approved by its simplicity & good flavor. Buen Provecho!

BELL PEPPER NACHOS
(appetizer)
Recipe Source: Betty Crocker's Low-Fat
Serving Size: 6

1/2 green bell pepper seeded and cut into 6 strips
1/2 red bell pepper seeded and cut into 6 strips
1/2 yellow bell pepper seeded and cut into 6 strips
1/2 cup salsa
2 tbsp kalamata olive -- remove pip and slice
3 tbsp shredded mozzarella cheese

Cut the strips in half. Place strips on grill proof plate, alternating colours, skin up. Top with salsa, olives and cheese. Grill until cheese melts. Makes 36. Serve 6 each.

Per Serving (excluding unknown items): 38 Calories; 2g Fat (50.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 187mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

CRUDITES WITH TAPENADE (VEGETABLE DIP)
(appetizer)

Tapenade:
1 cup mayonnaise -- (home made is best)
1 cl garlic -- chopped
6 tbsp capers -- drained
1 sm tin anchovy fillets -- (60 grams) drained
3 tsp lemon juice
1 tsp Dijon mustard

Blend well and chill until required. Whizz together in the blender/food processor.

To Serve: Prepare and slice a selection of fresh vegetables such as - carrot, celery, cucumber, capsicum, cherry tomatoes, spring onions and radishes. If using avocado, peel and slice just before serving and sprinkle with fresh lemon juice. Cradle vegetables in a deep tray with ice and set a bowl of the dip in the middle.
Have extra vegetables prepared and chilled - you will need to top up as they vanish quickly.

Per Serving (excluding unknown items): 1607 Calories; 188g Fat (98.2% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 80mg Cholesterol; 1926mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 Fat; 1/2 Other Carbohydrates.

MOZZARELLA WITH TOMATOES
(Salad)

1 lb mozzarella Cheese -- sliced
3 tomatoes, Red Ripe -- sliced
2 tsp oregano
1/4 cup olive Oil
salt -- to taste
fresh Ground Black Pepper -- to taste
2 oz anchovies -- drained
basil Leaves -- to taste
black Olives

Arrange mozzarella and tomato slices in alternate overlapping layers on a serving tray. Sprinkle with oregano, oil, salt and pepper. Garnish with anchovies and basil leaves and serve at room temperature with neapolitan black olives. Serves 6.

Per Serving (excluding unknown items): 355 Calories; 29g Fat (72.4% calories from fat); 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

CHICKEN MARENGO

1 whole chicken -- cut into pieces
4 cl garlic -- crushed
2 tbsp olive oil
1/2 onion -- thinly sliced
1/4 tsp dried thyme -- or 1/2 tsp dried
1 tsp salt
1 dash black pepper
1/2 cup dry white wine
3/4 cup Italian plum tomatoes -- peeled, cored,
1 tbsp tomato paste
1/2 sm onion -- thinly sliced
1 tbsp butter
1/2 lb mushrooms -- sliced
1 cup black olives -- pitted
1/2 lemon -- juiced

Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saut the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.

Per Serving (excluding unknown items): 993 Calories; 72g Fat (67.0% calories from fat); 67g Protein; 13g Carbohydrate; 3g Dietary Fiber; 347mg Cholesterol; 1159mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 2 Vegetable; 0 Fruit; 8 1/2 Fat.

CINCO DE MAYO SPANISH 'RICE'

1 head cauliflower -- chopped fine
1/2 can stewed tomatoes
1/2 green pepper -- chopped
1/2 onion -- chopped
2 tbsp salsa
1/2 tsp salt
One clove garlic -- minced
1 tbsp olive oil
Hot sauce -- to taste

Steam the cauliflower until almost tender "al dente." While it's steaming, cook the onions, garlic, and peppers in the olive oil until the onions are golden. Add the stewed tomatoes (with liquid) and salsa. Mix in the chopped cauliflower, salt, and hot sauce to taste.

Per Serving (excluding unknown items): 57 Calories; 4g Fat (52.2% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 318mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.

COCONUT CREAM PUDDING
(Dessert)

1/2 cup shredded coconut meat -- unsweetened
2 tbsp splenda
4 oz cream cheese -- 250gr
1 egg -- - beaten
1 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp coconut extract

Mix 1/4 cup of cream with sweetener, extracts and coconut. Heat in microwave for 1 minute. Let stand for 15 minutes. Beat egg with 1/4 cup of cream. Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Pour into 4 small ramekins and refrigerate at least 1 hour. Serve and enjoy!

Per Serving (excluding unknown items): 358 Calories; 36g Fat (89.1% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 7 Fat.