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bluefish
New Member
| Joined: | 10 October 2005 |
| Location: | |
| Posts: | 12 |
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Posted: 11 October 2005 07:15 pm |
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GROUND TURKEY
this is how i eat my ground turkey and its good!
fry some onion and mushrooms (or peppers) in a pan, meanwhile heat half a can of chopped tomatoes (with herbs, garlic, etc). Add onions/mushrooms to tomatoes and simmer
Take ground turkey and add seasoning, little balsamic vinegar and worcs sauce and mix up, make into small patties and fry until cooked.
Put on a plate and pour tomatoes etc over them, delicious!
please tell me if you think there are things i shouldnt do with this dish, ie too much tomato?
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jewellover
New Member
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Posted: 12 October 2005 05:33 am |
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TUNA SALAD
This is how I make tuna salad. Whole can of tuna in water - 1 tablespoon mayo - cucumber chopped - pickle spear chopped - lettuce chopped. Mix and enjoy! :chew:
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Dobie
Distinguished Member
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Posted: 31 October 2005 06:35 pm |
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Turkey:
Ground with Garlic, basil, Oregen, and onion powder. Mix Ketchup (tastes like spag sauce to us.)
Turkey: Taco spice and eat with TacoBell sauce (no sugar.)
Turkey: Favorite spices (wife like sage and roasmary, I like garlic salt, black pepper, worchestershire sauce) and grill in a patty.
Cottage cheese (wife only...I have not tried): Same as first turkey above: basil, oregeon
Omelette: Add Banana peppers (love those things! :) )
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Dobie
Distinguished Member
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Posted: 31 October 2005 06:36 pm |
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bluefish wrote: please tell me if you think there are things i shouldnt do with this dish, ie too much tomato?
The more calories you eat, the slower you could lose, of course. If it keeps you going, do it! If you can live without, minimize them. :)
Sorry if I am being obvious.
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Dobie
Distinguished Member
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Posted: 31 October 2005 06:37 pm |
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Feel free to reduce the oil...won't affect much. Skin it first or it will flare up.
2 Chickens
1 cup oil
1/2 cup- lemon juice (3 or 4 large lemons)
1T Salt
1t Paprika
2t onion powder
2t Sweet Basil (crushed)
1/2 t Thyme
1/2 t Garlic Powder
6-8 hours
take out of fridge 1 hour before hand
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Jayelle
Distinguished Member
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Posted: 4 April 2006 01:13 am |
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Chili is always a great option on this day. Use the veggies you like. You don't need to follow this recipe exactly, just make it so you'll enjoy it.
Great Veggie Chili:
INGREDIENTS: 1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 tablespoon cumin
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 tablespoon garlic powder
DIRECTIONS: Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally. Jayelle
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Jayelle
Distinguished Member
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Posted: 4 April 2006 01:18 am |
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Hot & Sour Soup
1 package SunBird Hot & Sour Soup Mix
(Ignore the package directions)
Add 3 cups of water
Veggies of your choice (I used carrots, mushrooms, frozen corn kernels, green peppers, onions)
Mix together in pot. Bring to boil, then simmer until veggies are fork tender.
Slice the carrots a little thin since they’ll take the longest to cook.
If you like a spicier Hot & Sour soup add crushed red pepper to pot.
Enjoy.
Jayelle
Last edited on 2 May 2006 06:00 pm by Jayelle
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Jayelle
Distinguished Member
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Posted: 7 April 2006 02:56 am |
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Saucy Poached Pears (Recipe from Light & Tasty Mag)
6 medium pears
1/4 cup minced fresh mint
1 can (11 ounces) mandarin oranges, drained
1 package (10 ounces) frozen unsweetened strawberries, thawed
2 teaspoons sugar (substitute)
2 tablespoons finely chopped pistachios (omit)
Peel pears, leaving stem attached. Place in a Dutch oven and cover with water, add mint. Bring to boil. Reduce heat; cover and simmer fro 8-12 minutes or until pears are tender but firm. Remove with a slotted spoon. Refrigerate until serving.
For sauce, in a blender, combine the oranges, strawberries and sugar (substitute); cover and process until blended. Serve with poached pears; sprinkle w/ pistacios. (If you use them)
ENJOY
Jayelle
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Jayelle
Distinguished Member
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Posted: 7 April 2006 02:57 am |
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Ham & Pineapple Kabobs
3/4 lb cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained (Or fresh)
3 tablespoons sweetner
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
skewers
Preheat grill for high heat.
In a medium bowl, mix together sweetner, vinegar, oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
Lightly oil grill grate. Place skewers on grill, and brush liberally with prepared mixture. Cook for 6 - 8 minutes turning and basting often.
Serve when heated through and richly glazed
Enjoy
Jayelle
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Jayelle
Distinguished Member
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Posted: 7 April 2006 02:58 am |
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Curry Chicken (Light & Tasty Mag)
Great for a Chicken and Mixed Veggies Meal
1 lb boneless skinless chicken breast cut into cubes
1 tablespoon cornstarch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups freash broccoli florets
4 green onions, thinly sliced
In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with nonstick cooking sprayl, stir fry chicken in 1 teaspoon oil for 5-6 minutes, or until no longer pink. Remove and keep warm.
In the same pan, stir-fry carrots and garlic in remaining oul for 1 minute. Stir in borccoli; cook 2 minutes longer. Add onions;cook 1-2 minutes longer.
Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.
Enjoy
JayelleLast edited on 7 April 2006 03:00 am by Jayelle
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Jayelle
Distinguished Member
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Posted: 7 April 2006 02:59 am |
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Blackened Tilapia with Secret Hobo Spices
INGREDIENTS:
3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets
1 lemon, cut into wedges
1 tablespoon canola oil
DIRECTIONS:
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan. Pour pan juices over them and squeeze lemon juice all over.
Jayelle
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Jayelle
Distinguished Member
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Posted: 12 April 2006 06:26 pm |
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Tuna Salad Lettuce Wrap
1 1/2 tsp Fat free Ceasar Salad dressing
1/2 can of tuna
2 baby carrots, chopped
2 lettuce leaves
3 olives
1/2 roma tomato
1/2 tsp each garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt
In a small bowl, combine tuna, chopped carrot, olives, and tomato. Chop one of the lettuce leaves and add.
Sprinkle with remaining spices, salad dressing, then mix thoroughly.
Using the other lettuce leaf, place tuna salad in the center, and then fold and enjoy.
Makes 1 Serving
Jayelle
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vocalyze
New Member
| Joined: | 13 May 2006 |
| Location: | |
| Posts: | 2 |
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Posted: 14 May 2006 01:50 am |
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Ham and Pineapple Recipe 
Here's a recipe I've been making for years that my family loves. I just made a few small changes to adapt it to the diet requirements.
Juilenne the ham into strips (I often use turkey ham instead because it is cheaper) and cook in frying pan with just a little cooking spray and black pepper. While it is cooking I open a can of crushed pineapple and add about a tablespoon of Splenda brown sugar (originally called for honey) to the pineapple. When I deem the ham cooked enough I add the pineapple mixture to the pan and cook until just heated through. Remove the pan from the heat and add fresh lemon juice, about half a lemon. (The original recipe also called for pimentos but nobody in my house likes them.) So simple and good!!
I haven't included much in the way of amounts because I really just kinda throw things in since I've been making this for so long. But I make enough for about 3-4 people and have never had it turn out badly.
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Charmed3462
New Member
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Posted: 16 May 2006 04:27 pm |
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Jayelle, reference your 'Great Veggie Chilli' recipe, it sounds nice but I'm confused about the tablespoon of vegetable oil.
I thought we weren't supposed to use oil on this plan or have I got it completley wrong??
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Jayelle
Distinguished Member
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Posted: 16 May 2006 04:51 pm |
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Charmed we are not suppoed to have oil so just don't use it in your version. Personally I don't think a tablespoon of oil in a whole pot of chilli will break your diet.
I've used olive oil the whole time on the diet as a part of marinades, to coat the pan for my turkey and my fish. Its all about moderation. I didn't have any negative experience from it but that is me.
Since it set off an alarm in your mind, I say you shouldn't use it. Just modify the recipe and make it without the oil. You will need to motify recipes to fit into this way of eating. There are many great ways to prepare the food choices you just need to be willing to experiment with the preparation of your food.
Enjoy,
Jayelle
Last edited on 16 May 2006 04:51 pm by Jayelle
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Jenn
Member
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Posted: 16 May 2006 05:06 pm |
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I made the veggie chili this past weekend and used some spray Pam and about a tablespoon of water instead. It worked just fine that way, and the chili was WONDERFUL. I shared with my non-dieting family and a friend, and everyone loved it.
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Charmed3462
New Member
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Posted: 16 May 2006 06:15 pm |
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| Ok thanks. I'm definatley going to give it a go. I'm looking forward to Thurday now which is my fruit and veg day instead of dreading it. :)
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thumper111
New Member
| Joined: | 8 May 2006 |
| Location: | |
| Posts: | 7 |
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Posted: 17 May 2006 04:31 pm |
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I used olive oil sparingingly during my first 11 days and still lost 10 pounds. Everything else was fat free though. Given that I suppose making a vege curry with coconut milk is out of the question?
Thumper
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RoxieP
Senior Member
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Posted: 9 June 2006 01:41 pm |
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Not really sure about the coconut milk Thumper, think it contains a lot of saturated fat?
I've got a veg only day coming up and I was at a loss as to what to have for breakfast. I mean how can you eat cooked veggies or salad for breakfast?
Then my colleague at work suggested making a vegetable juice. There are lots of recipes on the internet or you could just use up anyhting you have. A lot of them suggest carrots, tomatoes, celery, beetroot, peppers, even garlic (very good for you). I haven't tried it yet but I'll let you know how it goes. Also I don't have a juicer so I'm going to attampt to make it with just a blender - you keep more of the fibre that way but I'm not sure if it will work...
Keep up the good work everyone! If anyone's interested I'm posting my diary:
http://www.caloriesperhour.com/forums/forum31/1702.html
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RoxieP
Senior Member
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Posted: 11 June 2006 03:02 am |
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On my plan (the newest one) one of the foods is called Fruit Salad Dessert. It should be chopped fruit mixed with cool whip topping. You can't get cool whip in Britain and after doing some research I've discovered that it's full of rubbish anyway. It's very high in sugar in the form of corn syrup for a start which means I can't have it.
So, instead I used very low fat bio natural yoghurt (not sure if that's ok - yoghurt does have some protein but it's mainly carbs in the form of lactose) and threw it in the blender with a ton of leftover fruit. I then poured it into individual tubs and threw it in the freezer to make a kind of frozen yoghurt dessert. It's delicious! It went down really well today because it was really hot and it satisfied my craving for ice cream. It's also great for using up fruit that would otherwise start to rot! I'd suggest only using sweet fruits like pears and peaches and lots of bananas to give it a creamy consistency.
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joyjunkie
New Member
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Posted: 28 July 2006 01:32 am |
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Posted: 27 Jul 2006 02:50 pm
HI there.
I'm new here but not new to the diet. The first time around, I lost ten pounds! Ever since, I have cheated a little , but have ether lost weight or maintained. I go on it about once a month now. I found drinking all the water challenging at first, but it's easier for me if I use a water bottle that is 20 oz so I only need to drink 4 bottles instead of 10-8oz glasses. I also use that one glass of wine as a "carrot" to get me swigging that water down! No wine till I finish all my water! Now, even when I'm not dieting I'm swigging down lots of water! Same thing with the other principles of this diet. I use them even when I'm not on it. Comes naturally now!
I also have a bunch of ways to make the food more interesting, I'm a chef so that defiantly works in my favor!
Here are a few......
 Banana Milkshake: use over ripe bananas (sweeter!) peel and freeze them. This will give your shake a much more satisfying mouth feel. Really tastes like ice cream! I also use vanilla extract and a dash of cinnamon. Sometimes... peanut butter. Yum!
Any egg dish: I do two tricks here. First.... try Bistro Salad: Any salad greens ( I like arugula) 3 strips of turkey bacon cut cross-ways into small strips, 1 shallot minced, 1-2 teaspoons Dijon mustard, 1 teaspoon olive oil, red wine vinegar 2-3 tablespoons, two poached eggs, salt and pepper.
Fill bowl with the salad greens. Poach eggs so that whites are done and yolk is runny. Set aside. Cook turkey bacon strips on med low till crisp and remove. Add oil and shallot to the pan with all of the turkey bacon schmutz (flavor!) and saute' till just starting to turn brown at the edges. Add mustard and vinegar to taste. Taste dressing and if it is too thick or vinegary you can add a little water.
Top the greens with the warm dressing and the eggs. When you toss it, the eggs will break and mix with the dressing. It'll get the consistency of a Ceasar Dressing. Add salt and lots of pepper.
This salad is so good that I make it even when I'm not on the diet!
Second egg trick: Egg Foo Young: No recipe here. Just a method. Scramble eggs in a bowl, add some liquid, I like a little chicken broth and soy sauce. Add lots of bean sprouts or shredded veg of your choice. Shredded broccoli is nice (broccoli slaw in a bag) You can also add leftover chicken or veg from the night before. For flavor I like shredded green onions and a little ginger.
Make pancake sized portions into non stick pan with pan spray and cook on med till done on one side and flip to cook other side.
Top with shredded green onions and soy sauce and toasted sesame seeds or a little bit of oyster sauce.
I hope this helps someone have a little more fun with their food and great luck with the diet!
More later! Last edited on 28 July 2006 01:34 am by joyjunkie
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Used To MunchaBunch
Member
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Posted: 28 July 2006 01:52 am |
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The recipes ROCK!!!! Thanks so much for posting.... And from a chef... lucky, lucky us!! :P
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pommedownunder
New Member
| Joined: | 30 July 2006 |
| Location: | |
| Posts: | 6 |
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Posted: 31 July 2006 05:56 am |
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Has anyone got on a good ideas what to do with chicken and cheese as this appears a few times on my menu and I was planning to do dinner for this meal
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pommedownunder
New Member
| Joined: | 30 July 2006 |
| Location: | |
| Posts: | 6 |
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Posted: 2 August 2006 12:37 pm |
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| Just tried my first meal of cheese and chicken, I melted the cheese over the top of the chicken and it was great. I have already lost 1.5 Lb's in 2 days ( I know you shouldn't weigh yourself everyday but I need to see the results to keep me motivated) so am really pleased with the results so.
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Used To MunchaBunch
Member
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Posted: 22 August 2006 08:59 pm |
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The best turkey burgers, EVER!!!!
I buy Honeysuckle White Breast of Turkey in a roll at Wallyworld - usually I cook a lb. at a time, then reheat it and add cheese - here's the how to -
Small dice green peppers and onions and stir into the ground turkey breast, form into patties. Spray both sides of the TURKEY with Pam, then put on George Foreman and sprinkle liberally, REALLY liberally with Tony Chichiare's Creole Seasoning.
When it's cooked, put in a plate, put a slice of fat free cheese on it, cover it and let the cheese melt. It's just AWESOME, and it reheats beautifully....
Trust me, this one is a keeper, great recipe, even if you aren't dieting. I would love it on a bun, but so far I've just fixed it au natural....
I'm sure you could pan fry this or grill it, I'm just a huge fan of George Foreman, it's fast and easy. Easy cleanup, too, if you put a wet paper towel inside the grill when you unplug it after cooking your turkey. After dinner is over, it's really easy to clean because the heat from the grill and the wet towel has steamed and softened all of the crusty stuff on the grillplates... 
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laurie2025
New Member
| Joined: | 29 December 2006 |
| Location: | |
| Posts: | 5 |
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Posted: 30 December 2006 06:34 am |
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I have a question; I didn't see celery anywhere, and I'm wondering if it's ok to make my tuna salad with celery. Anyone know?
Also, that salad recipe with the eggs? OMG that is one FANTASTIC recipe for a good salad.
And finally, I read the veggie chili recipe; I thought corn was a no-no. Maybe I imagined that? 
Thank you for the information, I just downloaded the diet today and am going shopping tomorrow.
Happy New Year!
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gracefortoday2
New Member
| Joined: | 9 June 2007 |
| Location: | |
| Posts: | 5 |
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Posted: 10 June 2007 01:10 am |
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Well, I made a chicken curry thinking it's allowable since the only veggies I added were tomatoes and onions and I thought it would pass since "salsa" is allowed with any meal and it's made of tomatoes and onions.
1.5 KG Chikcen, cut into pieces (remove skin BEFORE eating!!!)
2 lg onions
garlic powder (I added lots since the original recipe calls for 5 cloves)
1 tsp ginger
5ml tumeric
10ml cumin
10ml coriander
5 cardamom seeds
3 pieces of stick cinnamon
5ml chili powder
5 whole cloves
10 ml salt
375ml water, divided
2 large ripe tomatoes (or 50ml tomato paste mixed with 100ml of water)
wash and drain chicken. meanwhile, brown onion in a little bit of oil until golden brown (5-10mins). Add chicken. Mix ginger and garlic and add to chicken/onions with the remaining spices and 1/2 cup water. Simmer, covered for 20 mins or until well blended. Add tomatoes and simmer a further 10 minutes. Add remaining water (and 3 quartered medium potatoes if you're NOT DIETING  ) and simmer a further 10-15 minutes. YUM!
P.S. ON MY NEXT VEGGIE DAY I'M GOING TO TRY A VEGGIE CURRY, WILL POST IF IT TASTES DECENT
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 17 January 2008 11:22 pm |
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I have a soup recipie I want to share with you guys. I have been making it for years, and I now use it for this diet.
I use V-8 juice as my broth. I like to buy an 11.5 FL OZ. can of Spicy Hot and a big bottle of Low Sodium.
I pour the whole can of spicy and 1/2 the bottle of low sodium into a pot. I add what ever veggies I feel like having that day. This is so versitile! I add...
onions
carrots
celery
peas (very few)
green beans
diced tomatos with green chilis
pinto beans
Then I season it with a little garlic and a little oregano. Thats it!!!
I do not like V-8 juice! I will not drink the stuff!!! However, in this soup it is wonderful!!! Try it. I make a big pot and have it for breakfast, lunch, and dinner on my fruit and veggie days.
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Avatar
New Member
| Joined: | 27 December 2007 |
| Location: | |
| Posts: | 40 |
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Posted: 18 January 2008 10:40 pm |
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| Oh my...that sound delicious..I am sick of tuna salad( she says as she is sitting at the computer eating it!) I can try your turkey recipe..Thanks for sharing.
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 23 January 2008 09:13 pm |
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Heres some recipies that can used on veggie days
White Chili
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves - cubed (for non veggie times)
- 1 onion, chopped
- 1 1/4 cups chicken broth
- 1 (4 ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cilantro
- 1/8 teaspoon cayenne pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 green onions, chopped
- 2 ounces shredded Monterey Jack cheese
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Im not sure what to call this, just something I do... 1 (19 ounce) can garbanzo beans, drained and mashed
2 tablespoons Fat Free mayonnaise
1 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish (made with splenda)
onions and celery, chopped
cumin, salt and pepper to taste
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions,celery, seasonings. Mash with potato masher.
Taco soup- 2 pounds lean ground beef (for non veggie days)
- 1 onion, chopped
- 1 (4 ounce) can diced green chiles
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can lima beans, drained
- 1 (1.25 ounce) package taco seasoning mix
- 1 1/2 cups water
- 1 (1 ounce) package ranch dressing mix
- 1 (15 ounce) can white hominy, drained
- 1 (14.5 ounce) can stewed or diced tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
I dont usually add the hominy, but I do cut up zucchini into my soup. It is yummy!
Top with shredded cheese, and serve.
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 23 January 2008 09:15 pm |
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Slaw
6 cups coleslaw mix
2 large carrots, shredded
1 medium sweet yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup F.F. mayonnaise
1/2 cup sugar (Splenda)
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.
Last edited on 23 January 2008 09:47 pm by Lizardlaird
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 23 January 2008 09:39 pm |
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Southwestern Chicken Salad
I do not like canned tuna, so I use canned chicken instead
I can of chicken
F.F. Mayo, (enough to lightly coat)
diced Celery and onion
1/2 pkt taco seasonin.
Mix well, Wrap in a bib of lettuce like a taco.
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 23 January 2008 10:46 pm |
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Green Bean and Carrot Salad
1/2 cup baby carrots, cut in half lengthwise
2 cups fresh-cut green beans
1/4 cup chopped radishes
1/4 cup chopped red onion
DRESSING:
1 tablespoon lemon juice
1 1/2 teaspoons olive oil
1/2 teaspoon sugar (splenda)
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground cumin
In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion.
In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving.
My original recipe calls for 1 1/2 teaspoons sesame seeds, toasted. to sprinkle on salad just before serving. I omit this.
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 23 January 2008 11:19 pm |
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I have a debat on cauliflower, its not on the approved veggie list. But its good for you, so it should be! Once in great while I will make whipped Cauliflower. Its almost as good as mashed potatoes!!! I never liked cauliflower until this recipe. Its the only way I will eat them.
Steam, not boil your cauliflower.
Mix in very little sour cream, margarine, garlic seasoning, salt, and pepper
My original recipe calles for heavy cream, but I use Fat Free sour cream to keep it low on carbs and calories. Play with this dish, there's lots of ways to do it.
Blend it all together. Lightly spray a shallow casserole dish with pam and bake at 375 for 15-20 mins.
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 65 |
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Posted: 4 February 2008 11:52 pm |
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| Can we have yams? Arent they a potato? I thought potatoes were a no-no! I would love to know the answer to this one. I like yams.
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sunshine
Distinguished Member
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Posted: 5 February 2008 04:30 am |
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Lizard...there you are...been missing you at forum. I've wondered too. Yams are lower glycemic than white potatoes and are allowed on some diets where potatoes are not. They are similar to squash but probably more calorie dense..so if you added them you'd have to be careful and see how it goes. I LOVE yam oven fries sprinkled with cajun seasoning...soooo good!
Sunshine
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sarahmg80
Member
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Posted: 24 February 2008 08:38 pm |
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Here's a great recipe to use on your Veggie day! I make this and invite my friends over for dinner-plenty for all! Fantastic flavor and sooo good for you!
VEGETARIAN CHILI (makes 10- 1 cup - servings)
1 tbsp extra virgin olive oil
1 med. onion, diced
2 cloves garlic, minced
1 sml zucchini diced
1 med summer squash, diced
1 med red bell pepper, diced
1 med green bell pepper, diced
1/2 tsp black pepper
1/2 tsp salt
1 tbsp chili powder
1 tsp ground cumin
1 (16 oz) can pinto beans (drained)
1 (16 oz) can black beans (drained)
1 (16 oz) can red kidney beans (drained)
1 (26 oz) can diced tomatoes
1 tbs mild molasses
Heat oil in large stockpot over med heat. add onion & garlic & cook until soft, about 2 min. Add squashes & bell peppers & cook until soft, about 5 min. Stir in remaining ingredients & bring to a boil. Reduce heat, cover & simmer until veggies are tender, 20-25 min. stirring occasionally.
Nutrition facts
Seving size: 1 cup
Calories 190
Calories from fat 25
Total fat 2.5g
Saturated Fat 0g
Cholesteral 0mg
Sodium 760mg
Total Carbohydrate 36g
Dietary Fiber 11g
Sugars 6g
Protein 10g
Last edited on 24 February 2008 08:45 pm by sarahmg80
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sarahmg80
Member
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Posted: 28 February 2008 02:27 am |
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I've stumbled onto another great recipe! I had Chicken & Cashews on my list today so I decided to make Cashew Chicken for dinner tonight! Turned out awesome!!! If you've ever had it at a Chinese Restaurant, you will know what I'm talking about-great flavor! I did omit the mushrooms, water chestnuts and the green onion, but will include them here for those who might be interested in the original recipe. Ready.....here ya go!
Cashew Chicken
12 oz boneless, skinless chicken breast
1 cup water
3 tbsp low sodium soy sauce
2 tbsp dry white wine (I used a Chardonnay)
1/2 tsp crushed red pepper
1 tbsp cornstarch
2 tbsp cooking oil
2 tbsp minced garlic
1 cup cashews
10 green onions, bias-sliced into 1 inch pieces
1 cup thinly sliced fresh mushroom
1/2 cup sliced water chestnuts
Process
1. Cut chicken into 1/2 in pieces. Place in a zip-lock bag.
2. For marinade, combine water, soy sauce, wine & red peppers; pour over chicken & marinate in refrigerator for 30 min. Drain chicken, reserving marinade ; set aside.
3. Pour oil into wok or large skillet. Heat over med-high heat. Add green onions, mushrooms & garlic to wok; cook & stir for 1-2 min or until tender. Remove vegetables from wok & add chicken cooking & stirring until no longer pink. Push chicken from the center of the wok & add stirred marinade mixture to the center of wok. Cook & stir until thickened & bubbly.
4. Return cooked veggies; add water chestnuts & cashews. Cook & stir about 1 min. more or until heated through.
Hope you will enjoy this recipe as much as I did! YUMMY YUMMY!
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Autumn0909
New Member
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Posted: 30 March 2008 10:28 pm |
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Cupcake Cheesecake
For cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda (or sweetener of choice)
2 eggs
1 1/2 tsp Vanilla
1/4 tsp lemon juice (my preference, if you have it, works well without it)
Topping: *** (see below)
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla
Bring cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.) Pour into paper cupcake liners about an 1/8 inch from the top. (Makes approx. 18 cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes (until large cracks appear on the top). Remove from oven and cool for 5 minutes.
For the topping add the Splenda and Vanilla to the Sour Cream. Add a tsp. on top of each cupcake and return to the oven for 5 minutes.
Cool and then keep refrigerated. They can also be frozen
*** That topping is a basic topping and is what I usually give to everyone as it is basic. Take the sour cream and mix it with SF Rasberry or any kind of flavoring you like, but raspberry is best (Torani or DaVinci)
***For this to be a true protien dish, you must use regular cream cheese and regular sour cream that way you are not adding carbs. Do not use SF. If you wish to change the cream cheese to LF, that is strictly up to you, but remember, when they take fat out it is replaced with sugars and junk, which you will see in the ingredients.
****You can make this as a regular cake also, just bake it in a springform pan, but then you are tempted to eat too much of it, cupcakes work cause you can freeze it. I sometimes just use this as a meal also.
**If you like an eggier cheesecake, I have also made it with 2 cream cheese and 4 eggs (rest of ingredients are the same). Depends on what you like.
Last edited on 1 April 2008 09:03 pm by Autumn0909
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Autumn0909
New Member
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Posted: 31 March 2008 08:38 am |
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Ok, here are a few veggie recipes, most of which are for BC though or you can use on your days off
TUNA PATTIES
To 1 can of tuna drained, mix and add: 1 egg, approx 2-3 tbs of mayo, 1 tsp of dill, 1 tsp of dried minced onion. I then add grated parmesan cheese to use as a filler instead of bread crumbs. I make mine kind of moist and drop by a spoonful (then mash into patties) into a hot skillet with melted butter. Cook until lightly browned on each side.
HOT AND SPICY SPINACH
Nonstick cooking spray
1 red bell pepper cut into 1-inch pieces
1 clove garlic, minced
1 pound prewashed fresh spinach, rinsed and chopped
1 T prepared mustard
1 tsp lemon juice
1/2 tsp red pepper flakes
Spray large skillet with nonstick spray, heat over medium heat. Add red bell pepper and garlic, cook and stir 3 minutes. Add spiniach; cook and stir 3 minutes or just until spinach begins to wilt. Stir in mustard, lemon juice and red pepper flakes. Serve immediately.
Cook's Tip: To obtian the maximum nutritional value from spinach, cook it for the shortest possible time. The vitamins in spinach and other greens are soluble in water and fats and are therefore lost during long cooking.
ZUCCHINI BOATS
4 large zucchini
1-2 lbs ground hamburger or sausage
onion
cheese of your choice
salt and pepper
Cut zucchini in half lengthwise. Hollow out the inside. In a bowl mix meat and onion, add salt and pepper. Fill hollowed out zucchini with the meat mixture. Cover with cheese and bake at 350 until tender. Baking time will depend on how big your zucchini is.
GREEN BEANS WITH WARM BACON DRESSING (2 servings)
1/2 lb green beans, trimmed, cut into 2-inch length
2 bacon slices
1 T. chopped shallots
3 tsp white wine vineger
Cook beans in large pot of boiling salted water until tender, about 8 minutes, drain and transfer to shallow bowl. Meanwhile, cook bacon over medium heat until crisp, drain on paper towel. Add shallot to skillet and saute 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper. Pour dressing over green beans and toss to coat. Crumble bacon over.
FRIED CABBAGE
1 small head of cabbage sliced
1 pound of thick sliced bacon cut into chunks
1 green pepper sliced
1 large onion sliced
In a deep skillet fry bacon so that it is nice and brown, do not drain the oil add the other ingredients and cook covered until cabbage is done, stirring occasionally. This is even good the next day. Add salt and pepper to taste.
FRIED CABBAGE AND ONIONS
2 slices bacon
1/2 head of cabbage
1/2 onion thinly sliced
Fry bacon, drain, but reserve a couple tablespoons of fat, crumble bacon, add cabbage, onion, and crumbled bacon into drippings and cook until cabbage is wilted, but firm. Add some salt and pepper to taste.
CRAB-STUFFED CHERRY TOMATOES
36 stuffed tomatoes
salt
1/4 cup cottage cheese
1-1/2 tsp minced onion
1-1/2 tsp lemon juice
dash of garlic salt
1/2 pound fresh crabmeat, drained and flaked
1/4 cup minced celery
1 tbls finley chopped green pepper
Cut top off each tomato; scoop out pulp. Sprinkle inside of tomatoes lightly with salt and invert on paper towels to drain. Place cottage cheese in electric blender, process until smooth. Add onion, lemon juice, garlic and salt blending well. Stir in remaing ingredients. Spoon crabmeat mixture into tomatoes. Chill before serving.
CAULIFLOWER AU GRATIN
2 heads of cauliflower broken into small flourettes
1-1/2 cup mayonnaise
4-5 Tbl Dijon mustard
1 tsp white pepper
2 Tbl parsley
shredded cheese
1 cup cream
Steam cauliflower lightly. Mix mayo, dijon and spices. In a lightly buttered casserole dish, layer cauliflower and spread 1/2 mayo mixture on top followed by cheese. Repeat. Pour cream over top. Bake at 350 for 10 minutes or until cheese is brown and bubbly.
CAULIFLOWER CUSTARD (6 servings)
1-1/2 lb cauliflower flourettes
3 beaten eggs
1-1/2 cup cream/water combined
2 tb. butter melted
1 salt and pepper
1 cup swill cheese grated
Blanch and drain cauliflower. Combine eggs, mild and butter. Salt and pepper to taste. Place cauliflower in 1-1/2 qt casserole dish. Cover with grated cheese (Parmesan can be added). Pour custard over top. Bake at 350 for 35 minutes or until set.
BROCCOLI CAULIFLOWER CHEESE SOUP
Put 2 large cans of Swanson chicken broth in large saucepan or dutch oven. Simmer and add 1 head of cauliflower chopped up and 2 heads of broccoli chopped up and 1 large onion chopped. When vegetables are cooked soft, turn the heat down to low and add 1 large package of shredded cheddar cheese. Stir constantly until dissolved and remove from heat. Store in refrigerator.
FLOURLESS PIZZA
1 cup ricotta cheese
3 large eggs
1 tsp garlic salt
1 tbls olive oil
1 jar Ragu pizza sauce (sugar free) - or make your own
mozzarella cheese, shredded
your choice of met and/or veggie toppings
Preheat oven to 350 degrees. Meanwhile,mix together ricotta, eggs (beaten), and garlic salt. Oil a deep dish pizza pan (12" - 14" dimater) with the olive oil. Pour the crust batter into the pan and bake for about 20 minutes. then broil on middle rach for 2 or 3 minutes (watch closely!) until top gets lightly golden brown.
Remove from oven. Spread pizza sauce, a thin layer of mozzarella and your pizza toppings. Finish with another layer of mozzarella.
Bake gain for 10-15 minutes or until cheese is melted and bubbly.
Remove from oven and slice into at least 8 slices. The smaller the slices, the easier they are to handle. The crust will be thin, but definitely manageable if the slices are not too wide.
MUSHROOM PIZZA
Take large portabello mushrooms and break off stems. Place in baking pan underside up (so you are looking at where the stem was); spread spaghetti sauce (sugar free) on muchroom; top with shredded mozzarella and whatever else you like on pizza (bake at 350 degrees for about 15 minutes, they are done when juices flow out of mushroom.
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Hiker
Distinguished Member
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Posted: 1 April 2008 11:07 am |
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Ratatouille
1 small eggplant, cut into 1” cubes 8 plum tomatoes chopped
1 med red onion, diced 1 med zucchini sliced
3 cloves of garlic, minced 1 small bell pepper, diced
½ teas cinnamon ½ cup tomato puree
¼ teas black pepper 1 TBLS fresh basil
1 cup dry white wine 1TBLS olive oil
I just put it all into a crock pot and let it cook on low all day.
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Hiker
Distinguished Member
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Posted: 1 April 2008 11:08 am |
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Mexican Soup
2 cans fat free re-fried beans
2 cups vegetable broth
2 cans diced tomatoes (I use Zesty with green chilies)
Mushrooms and Onions to taste
Just mix and heat.
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willbethin
Senior Member
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Posted: 1 April 2008 07:24 pm |
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Try these chickpea/garbanzo bean recipes:
Super Fast Chickpeas and Spinach
Ingredients (use vegan versions):
8-10 oz chopped spinach
12 oz chickpeas (from can or cooked)
1/4-3/4 cup water, wine or vegetable broth
2-3 tablespoon lemon juice
1 tablespoon tahini
2-4 tablespoon minced garlic
1 onion, chopped
1-2 tablespoon cooking oil
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground paprika or cayenne pepper
1 tablespoon ground coriander
1 tablespoon concentrated tomato paste
salt to taste
Directions:
Saute the onion and garlic in cooking oil until soft.
Stir in the chickpeas and spinach and saute for another 2-4 minutes.
Add the lemon juice, tomato paste, tahini and spices.
Lower the temperature, add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency.
Serve with rice or bread.
I make a big batch of this and keep it in the fridge. It's quick, nutritious, and good hot or cold.
End-of-the-Week Chickpea Special
Ingredients (use vegan versions):
1 can chickpeas (8 oz?)
half a red onion
1 stalk celery
soy sauce
olive oil
Directions:
Heat a few tablespoons of olive oil in a skillet. Chop about half a large red onion and 1 celery stalk (more of either or both if you so choose, because onions and celery are cheap, dude).
When the oil is heated, throw the onions and celery in the pan. Stir it a bit to prevent burning. When the veggies have browned a little, throw in a can of drained chickpeas and a few splashes of soy sauce. Stir, heat until it's browned to your liking.
Serve with more soy sauce. My boyfriend is dying to try it with chili oil and some hot spices. It's very good eaten cold.
Roasted Chickpeas!!!
Easy easy easy easy easy easy! Eat for a snack!
Ingredients (use vegan versions):
1 can chickpeas or dried soaked boiled chickpeas
2 tablespoons olive oil
1 teaspoon of your favorite spices....cumin/cayenne is a good combo or garlic and onion or onion and dill. I could go on.
Directions:
Pour rinsed chickpeas onto a cookie sheet.
Mix spices and oil and pour onto chickpeas. Coat evenly.
Bake at 350 for 30 minutes or until golden.
Eat
Easy Chick Pea Curry
Ingredients (use vegan versions):
1 can of chick peas - drained
10 cherry tomatoes - sliced in half
1 medium onion - halved and thinly sliced
1 green chili - thinly sliced
garlic - finely grated
ginger - finely grated
turmeric
ground cumin
fresh coriander (cilantro) - chopped
oil - small amount
water - small amount
Directions:
Heat oil in a pan and add onion, ginger, garlic and chilli and fry for 2-3 minutes.
Add chick peas, turmeric and cumin and a very small amount of water and lower heat. Simmer for a few more minutes.
Add cherry tomatoes and leave for another 10 minutes or so, stirring occasionally.
Just before serving, add the coriander.
Serve with brown basmati rice and a sliced tomato, onion and coriander salad
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Amjacie
Distinguished Member
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Posted: 5 April 2008 07:11 pm |
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Turkey Cabbage Rolls
3/4 cup water
One pound ground turkey
One beaten egg
One jar of chunky spag sauce with garden veggies
16 large cabbage leaves
3/4 cup oats
Salt and pepper
Pre-heat oven to 350. Spray 9*13 casserole pan with Pam. Core the cabbage and steam whole thing so leaves are easy to remove and work with. Cook the turkey, drain, and transfer to bowl. Add egg, half of the spag. sauce, the water, oats and seasoning. Place 2 tbs of mixture in center of cabbage leaf. fold in sides and roll. Place in pan seam down. Top with remaining sauce and cover pan with aluminum foil. Bake one hour. Remove foil the last 10 minutes and let sit 5 min. before serving
Make it Mexi- follow above recipe, but add taco seasoning to turkey while cooking, and use chunky tomato sauce (2 reg. size cans) instead of spaghetti sauce. Top with shredded cheese the last 10 minutes. Yum!
Last edited on 5 April 2008 07:28 pm by Amjacie
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Proud-2BA-Loser
New Member
| Joined: | 3 April 2008 |
| Location: | |
| Posts: | 52 |
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Posted: 14 April 2008 02:34 pm |
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**Veggie Day Recipe**
2 cans Rotel, 1 can tomato sauce (I made sure none of these had any added sugar - just spices and tomatoes)
1 can pinto beans, rinsed
1 bag stir fry veggie mix (broccoli, snow peas, carrots, bok choy)
2 cloves garlic, 1 small onion diced
Browned onion & garlic, added rest of ingredients and simmered.
A little spicy and very flavorful - so I'm not at all worried about veggie day (unlike stupid fruit day  )
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DeniceinSpain
New Member
| Joined: | 11 April 2008 |
| Location: | |
| Posts: | 70 |
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Posted: 14 April 2008 03:54 pm |
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Maybye someone would like this for their veggie day. It's based on a traditional spanish bean stew (normally loaded with chorizo and black pudding) that is really satisfying and tasty. You don't loose the chorizo taste because of the pimentón. It's really nice:
pinto beans
toms (loads)
green italian peppers (loads)
onions (1 or 2)
garlic (3/4 pieces)
pimentón aka: paprica -I use both spicy and sweet together (heaped tablespoon)
salt or veggie stock cube
water (to cover the beans)
bbq sauce or ketchup (a dollop)
soak the beans overnight (you could use canned, but dry ones release the starch into the stew to thiken it).
finely chop the veggies and cook them till mushy. Throw in the rest of the ingredients and pressure cook untill it smells done (I alwayes cook by smell) which is about 25 min. Otherwise, in a standard pot it probably takes around 2 hour of simmering (so you need to keep topping up the water)
Hope someone will benifit from this one!
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DeniceinSpain
New Member
| Joined: | 11 April 2008 |
| Location: | |
| Posts: | 70 |
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Posted: 14 April 2008 09:20 pm |
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CHICKEN AND CHEESE MEAL
My 5th meal today was chicken and cheese, and here is what I wolfed up:
A base of salsa on my plate
dry fried chiken breast in taco seasoning and water
grated cheese.
All grilled and melting. This has most definatley been the best meal yet! So in case anyone has generated the same meal foods, I strongly urge this dish
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willbethin
Senior Member
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Posted: 21 April 2008 03:18 pm |
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Beans and greens:
one turn of olive oil (or Pam if desired)
3-6 cloves garlic crushed
1 pound greens ( I used spinach, but could use any kind)
1 cup vegetable stock
2 cans chick peas Drained
Put oil or pam in the pan and saute garlic about 2 min.
Put in the greens and wilt. I used frozen so I just mixed with the olive oil and garlic
Add veggie stock and cook for 7-8 minutes.
Add drained chick peas and heat. Serve warm.
I used 1/2 pound dried beans that had soaked overnight and just added them when I added the veggie stock. I then cooked it till the beans were tender. I have no idea what the nutrient value on the veggie stock is as I have homemade. I also used garlic powder. It turned out quite tasty.
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willbethin
Senior Member
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Posted: 21 April 2008 03:23 pm |
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I have no idea if cornstarch is legal or not but if you have no problems with it, try this one:
Olive oil or pam
lean pork roast cut into strips
4 cups of veggies
1 1/2 - 2 cups vegetabe, or chicken stock
approx 2 tbsp cornstarch
mix cornstarch and stock together and set aside.
In pan, cook pork in olive oil or pam. Once cooked, take out and set aside. Add veggies and cook until just begining to be tender. Add pork back in and add veggie stock cornstarch mix. cook until bubbly.
This is good for those meals with meat and veggies. I used it in place of a tuna salad meal.
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CarrieBeth
Senior Member
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Posted: 21 April 2008 05:40 pm |
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Spicy Trout Packets
trout filets (or any white fish)
jalapeno slices
lemons or lemon juice
pepper
extra virgin olive oil
garlic salt
On a large piece of foil baste filets with olive oil, garlic salt and pepper. Place jalepeno slices on fish, to taste. Sprinkle with lemon juice. If using real lemons, place slices on top of the filets. Fold foil into a "packet" (all sides sealed) and bake on a cookie sheet at 400 degrees for 14-20 minutes.
YUM!
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