The problem with wargamers and military history buffs is that, with the occasional exception, their activities require a great deal of sitting down, leading to a general extension of the line across the center, while the flanks are also reinforced. They, of course, expect the distaff members of the command structure to maintain their recruit status aspect ratio. In other words, it’s time to put them on a diet while we shape up for the bathing suit season*. Now, if you tell them it’s a diet meal, they are going to respond by retreating. On the other hand, the titles of these dishes should appeal to the most hardened veteran of the Bulge.

Belly Crawl Stir Fry with Thai Ho Peanut Sauce
Yield: 1 serving

STIR-FRY
1 c Broccoli florets
1 tb Peanut sauce
1 c Udon noodles

THAI HO PEANUT SAUCE
1/4 c Peanut butter
1 ts Rice vinegar
1 tb Ginger, freshly grated
1 ts Maple syrup
1 cl Garlic, minced
Cayenne pepper
1/4 c Water
1 c Green tea
1 tb Low sodium soy sauce

Stir fry
Steam broccoli florets. Cook 1 c udon noodles until tender about 9-12 minutes. Drain noodles and toss with broccoli and 1 T Thai Ho Peanut Sauce.

Thai Ho Peanut Sauce
In a blender, combine 1/4 c peanut butter, 1 T freshly grated ginger, 1 clove minced garlic, 1/4 c water, 1 T low sodium soy sauce, 1 t rice vinegar, 1 t maple syrup and a dash of cayenne pepper. Blend mixture until smooth, adding a bit more water if necessary.

STARS AND STRIPES PIZZA AND MESCLUN MIXED SALAD
Yield: 1 serving

1 Whole wheat pita round
Roasted red pepper
2 tb Tomato sauce
1 c Mesclun mixed salad greens
1 oz Mozzarella, part skim
1 tb Low calorie salad dressing
Mushrooms
12 oz Diet soda or water
Onions

Top a whole wheat pita round with 2 T tomato sauce, 1 oz shredded part skim mozzarella, mushrooms, onions and roasted red pepper strips laid horizontally across pita. Heat in microwave until cheese melts.

CAMOUFLAGE SALAD WITH GRILLED PORTOBELLO MUSHROOMS
Yield: 1 serving

1 Portobello Mushroom
1 ts Lemon juice
2 sl Eggplant
1 tb Basil, fresh

1 sl Onion
1/2 Whole wheat pita
3 Bok choy leaves
1 c Flavored seltzer water
1/4 c Balsamic vinegar
1/2 Mixed greens, bag
1 tb Soy sauce

Marinate 1 portobello mushroom, 2 1/4 in thick slices of eggplant, 1 1/4 inch thick slice of onion and 3 bok choy leaves in 1/4 c balsamic vinegar, 1 T soy sauce, 1 t lemon juice, 1 T fresh basil and freshly ground black pepper to taste. Spray grill. Place vegetables on grill and turn until all sides are browned. Place on greens. Heat marinade until it is reduced by 1/2. Pour over salad.

BUNKER HILL BOWL
Yield: 1 serving

1 c Whole Grain cereal
2 tb Wheat germ
1/2 c 1% milk
Coffee or tea w/ 1% milk
2 tb Raisins
All Bran, Shredded Wheat, Fiber One, Bran Chex, Nutri-Grain

COLONELS' FOUR STAR CHICKEN & WILD RICE/ASPARAGUS
Yield: 1 serving

4 oz Chicken
1/2 c Wild rice
1 tb Dijon mustard
1 c Salad greens
2 tb Raspberry vinegar
Low fat dressing
Sherry
6 Asparagus spears
1 ts Basil,fresh
1 c Skim milk
Black pepper
1/2 c Low fat yogurt

Bake 4 ounces of chicken with 1 T mustard, 2 T raspberry vinegar, splash sherry, 1 T fresh basil and freshly ground black pepper to taste. Serve with 1/2 c cooked wild rice 1 c salad greens w/ low fat dressing 6 steamed asparagus spears.

KICK BUTT BEANS AND RICE
Yield: 1 serving

1 c Brown rice
1 Whole wheat tortilla
1/2 c Black beans
1 oz Monterey Jack cheese
1/2 c Corn
1 tb Scallion
1 Scallion
1 c 1% milk

Combine 1 c cooked brown rice with 1/2 c cooked black beans and 1/2 c cooked corn. Add 1 chopped scallion and hot pepper sauce to taste. Toast 1 whole wheat tortilla dn top with 1 ounce low fat Monterey Jack cheese and 1 T chopped scallions. fold and serve.

YOUR MOTHER WEARS ARMY BOOTS BURRITO W/STEAMING VEGGIES
Yield: 1 serving

1/2 ts Garlic
1 Whole wheat tortilla
1/2 Onion
Tomatoes, chopped
1/4 Jalapeno
Scallion
1 ts Olive oil
Nonfat sour cream
1/2 c Kidney beans
1 c Vegetables
2 tb Coriander, fresh
1 c 1% milk
1 tb Water

Saute 1/2 t garlic, 1/4 small onion and 1/4 jalapeno in 1 t olive oil. Add 1/2 c cooked kidney beans, Stir in 2 T fresh coriander or parsley. Puree in blender with 1 T water. Spread on large whole wheat tortilla. Top with chopped tomato, scallions and nonfat sour cream. Serve with 1 c steamed mixed vegetables.

BAKED SALMON AND M*A*S*HED POTATOES
Yield: 1 serving

4 oz Salmon
1 Carrot
1 tb Mustard
1 Scallion
1 tb Honey
1 ts Thyme
1 tb Balsamic vinegar
1 oz 1% milk
1/2 ts Garlic
Salt and pepper
2 Potatoes
1 c 1% milk
1 Parsnip

Salmon: Bake 4 ounces salmon with a mixture of 1 T each Dijon mustard, honey, and balsamic vinegar and 1/2 t minced garlic. Bake 5 minutes at 500F

M*A*S*Hed potatoes: In a saucepan, place 2 peeled and sliced potatoes. 1 parsnip, 1 carrot and 1 chopped scallion. Cook until potatoes break easily. Mash with 1 t dried thyme, 1 oz 1% milk and salt and pepper to taste.

These recipes originally appeared in “Cry Havoc!”, published by David Tschanz, $25/year, quarterly, 7862 West Irlo Bronson Highway, #188, Kissimmee FL 34747. [*Editorial Footnote. As the author is in Saudi Arabia, readers should be cautious in interpreting the phrase “bathing suit season”. Depending on Response, this column could be more regular. I will commit two of my own recipes: “One True Way Brownies” (also known as “Death by Chocolate”) and “The Four Chocolates of the Apocalypse” (diet version uses Haagen-Daaz ice cream.)]