Skarsdale's Secret Recipes: Chef's Salad, Lamb Stew, and Oil-Free Weight Loss Sauce

Chef's Salad Recipe: ① Mix together any kinds of green vegetables (lettuce, cabbage, spinach, etc.). ② Half a cup of skinless, shredded, cold chicken or leftover lean meat, or a mixture of both. ③ Four-centimeter cubes of semi-hard cheese. ④ Half a cantaloupe, sliced ​​(optional). ⑤ Three small carrots, sliced ​​(optional). ⑥ One slice of green bell pepper, diced (optional). ⑦ Diet dressing. Mix all the above ingredients together; this is one serving. Diet Dressing Recipe: ① Half a cup of red vinegar ② One tablespoon of chopped pickled cucumber ③ One tablespoon of water ④ One teaspoon of minced onion ⑤ One teaspoon of chopped cabbage ⑥ One teaspoon of freshly ground black pepper ⑦ Salt and dried chili powder to taste ⑧ Half a clove of crushed garlic (optional).

Stewed Lamb. ① 680g of lamb leg meat (use the leanest cuts possible), trim off all visible fat, and cut into 4cm cubes. ② Carrots, cut into 2cm thick slices. ③ Medium-sized onion, sliced. ④ Two large tomatoes, chopped. ⑤ One teaspoon of salt (adjust to taste). ⑥ Black pepper to taste. Note: This dish should be cooked first, cooled, and all surface fat skimmed off before reheating. Cooking method: Sear the lamb on all sides until golden brown. Place the lamb, vegetables, and seasonings in a covered, long-handled saucepan and simmer over low heat for one hour, or until the lamb is tender. If there is too little broth, add a little tomato juice or beef broth while cooking. Serves four.

Hawaiian Braised Chicken: ① 1 cup dried plum juice ② 1/2 cup white wine or 1/2 cup white vinegar ③ 3 tablespoons lemon juice ④ 1 teaspoon grated citrus zest ⑤ 1 teaspoon grated lemon zest ⑥ 1 teaspoon salt ⑦ 1/11 teaspoon pepper. Boil all the above ingredients in a pot. Remove and let cool. Pour over the chicken, refrigerate for one to two hours, then grill the chicken over a fire for 15 or 20 minutes, depending on the size of the chicken, at least 13 cm off the heat. Brush with the braising sauce three or four times while grilling. Spinach and Cheese Pancakes: ① 407g chopped spinach ② 3 beaten eggs ③ 170g low-fat cheese ④ 2 slices of bread, soaked in water, then drained ⑤ 2 tablespoons cheese ⑥ Salt to taste. Preheat oven to 190°C. Wash and drain the vegetables, add salt to taste, add the other ingredients, tear the wet bread with a fork, and mix well. Gently press it onto the bottom of the 9 o'clock pancake pan and bake for 40-45 minutes, until the center is slightly hard and the edges are slightly golden brown.

Marinated Chicken. ① Two chicken legs, or two chicken wings, or two pieces of chicken thigh meat. ② Lamb or chicken marinade. Wipe the chicken with a damp paper towel, remove fat and excess skin, and place in a baking pan, laying the chicken flat in one layer. Pour the marinade over the chicken and refrigerate for two hours or overnight, turning the chicken occasionally and brushing it with more marinade to keep it moist and flavorful. Two hours before serving, preheat the oven to 170°C. Remove the chicken from the pan, pour out the marinade, and place the chicken on a rack. Bake for about two hours, turning and brushing with marinade every half hour. The baking time may need to be adjusted depending on the size of the chicken.