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Amjacie
Distinguished Member
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Posted: 22 April 2008 06:45 am |
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Sunshines Veggie Ideas
For breakfast...tomato slices..rub on a tiny bit of extra virgin olive oil...I like Pompean brand from walmart...sprinkle on oregano and basil..maybe garlic powder..or italian herbs...sprinkle on grated mozzarella cheese and alittle parman or romano cheese and broil. You could use provolone or cheddar or ???
For a sweeter start...the night before...micro or bake acorn or butternut squash...spray with I can't believe butter spray and pumpkin pie spice or just cinnamon and then sweetener.
If you like v8 is probably OK to start the day as it is a veg blend.. and breakfast can be a hard meal.
Slice and eggplant...sprinkle with salt..let drain..rinse..bake on oiled sheet til starting to soften..spread on some pizza sauce and mozzarella and parmesan and melt.
Bake or micro (I poke holes in and micro..turn over once...til soft) a spaghetti squash...top with spaghetti sauce and cheese...or butter spray and cheese...or steamed veggies...sauce, cheese or whatever.
veggie chili and cheese
veggie soups or stews
steamed broccoli or cauliflower..whole or pureed with cheese
steamed cabbage wedges and butter spray
shredded carrot salad
coleslaw or asian coleslaw
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CarrieBeth
Senior Member
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Posted: 25 April 2008 04:04 pm |
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Sugar-Free Applesauce
4-5 Granny Smith apples
2 packets Splenda
1/2 cup water
cinnamon to taste
Peel and slice apples into chunks. Cook on stovetop with water and Splenda, stirring often, until water boils. Cover and simmer 20 minutes. Remove from heat. Mash with potato masher until desired consistency, sprinkle with cinnamon. Great on their own or over vanilla frozen yogurt! And it makes Fruit Day a whole lot easier!!
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CarrieBeth
Senior Member
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Posted: 13 May 2008 05:02 pm |
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Oh, Lawd! in a Glass Smoothie
Whether or not you like this smoothie recipe, and how could you not, look at the ingredients, you have to love the name.
Oh, Lawd! in a Glass Smoothie Ingredients:
- 1⁄2 cup of sliced strawberries
- 2 apples peeled, cut and with seeds removed
- 1⁄2 cup of blueberries
- 1⁄2 cup of peaches
- 3⁄4 cup of natural apple juice
- 3⁄4 cup of natural orange juice
Place all ingredients in blender, mix and drink. Make sure your juices are not from concentrate.
Tropical Passion Smoothie
Passion fruit smoothies are usually hard to find, but this recipe really embraces, pun intended, the passion fruit with 2 pieces of the fruit.
Tropical Passion Smoothie Ingredients:
- 1 papaya
- 1 peach
- 2 passionfruit
- 150ml (5fl oz) freshly squeezed orange juice
Morning Sunrise Smoothie
Morning Sunrise Smoothie
- 1 banana, peeled and sliced
- 1/2 cup of strawberries
- 1/2 cup of orange juice
- A handful of ice cubes
Kiwi Strawberry Smoothie
You don’t come across a lot of kiwi smoothies, so give this one a try if you haven’t had one before.
Kiwi strawberry Smoothie Recipe
- 3 peeled kiwi
- 1 cup frozen banana slices
- 3/4 cup pineapple juice
- 1/2 cup frozen strawberries
Put all ingredients into blender. Blend until smoothie consistency is reached!
Main Squeeze Smoothie Recipe
Main Squeeze Smoothie
- 1 1/2 cups ripe strawberries, hulled and sliced
- 1 cup raspberries
- 1 banana, peeled and sliced
- 1 cup orange juice (preferably freshly squeezed)
Papaya Raspberry Smoothie
Ingredients
- 1 frozen banana, peeled
- 1/2 fresh papaya
- 10-12 raspberries (fresh or frozen)
- 1/2 cup water or fruit juice
Cherry Cantaloupe Smoothie
Cherries and cantaloupe in a smoothie? This recipe may sound like a bad accident in a produce aisle, but it also blends nicely for a great unusual low fat smoothie taste.
Cherry Cantaloupe Smoothie Ingredients:
- 1/2 cantaloupe (peeled, seeded, and sliced)
- 1/2 cup apple or apricot juice
- 2-3 pitted cherries
- 1/4 cup raspberries or blackberries
- 3-4 ice cubes
Last edited on 14 May 2008 11:55 am by
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Anyar
Distinguished Member
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Posted: 7 June 2008 01:36 am |
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For those interested in a little deviation on Veggie Day, here is a great recipe. The only non-adherence for this salad to the Veggie day rules is that you add Feta Cheese, but you can always omit it.
Ingredients:
1 Small jar of Roasted Red Peppers (PEPPERS)
1 Fresh yellow or green bell pepper (PEPPERS)
4 Teaspoons extra-virgin olive oil, divided (USE LOW-FAT DRESSING)
2 Yellow squash, chopped into 1/2-inch cubes
2 Zucchini squash, chopped into 1/2-inch cubes
1 Tablespoon sherry vinegar (LESS THAN 10 CAL PER SERVING)
1 Teaspoon Fresh chopped Rosemary (CONSIDERED A SEASONING)
1 Dash of Sea salt and freshly ground black pepper to taste
3 ounces of Feta (3/4 cup), crumbled (OKAY SO IT'S NOT ON THE DIET)
6 Cups of fresh Arugula (or baby spinach) washed and drained
(Can also add a tomatoe)
Cooking:
Slightly sautee roasted peppers, yellow peppers, squash and zuchinni in Pam (or a tsp of oil) ensuring veggies are still crisp.
Add everything to large bowl with other ingredients except Arugula or Spinach and toss.
Place in fridge preferrably over night, but minimal two hours.
When ready to eat, toss salad and search with fresh Arugula or Spinach.
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agl3591
Distinguished Member
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Posted: 11 June 2008 03:58 pm |
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CREAMY TOMATO SOUP
This is a creamy low-carb soup and contains only 5g carbs (be sure to subtract the fiber) per serving.
Ingredients
1 cup tomato juice
1/2 teaspoon Worcestershire sauce
Sweetener equivalent to 1 teaspoon sugar
1 teaspoon ThickenThin not/Starch thickener
Salt and freshly ground black pepper to taste
2 tablespoons heavy cream
Directions
In a 1-quart saucepan combine tomato juice, Worcestershire sauce and sugar equivalent. Whisk in ThickenThin not/Starch thickener. Add salt and pepper. Bring to a boil over medium-high heat, stirring constantly. When soup thickens slightly gently whisk in cream. Garnish with chopped chives.
Makes 2 half-cup servings.
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fwalter
New Member
| Joined: | 31 March 2006 |
| Location: | |
| Posts: | 41 |
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Posted: 14 June 2008 01:33 am |
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Simple & Tasty Chili for Veggie Day
Can of Mexican style chili beans - (your grocery should have these, they already have the chilies in them - same with the tomatoes)
Can of diced Mexican style tomatoes
fresh minced garlic, chili powder, cayenne (to taste)
onions - I prefer mine raw as a garnish - green onions are good too.
Bring to a boil then simmer at least 1 hour, stirring frequently.
If you don't find the Mexican style beans and tomatoes, just get some canned green chilies and add those to regular chili beans and diced or stewed tomatoes.
Garnish with 1 oz. of shredded cheese
Another GREAT garnish for this is pepperoncini peppers. If you're not familiar with them, they are the kind Subway uses, also many restaurants throw them on your plate with burgers or sandwiches. They are a wonderful Greek pepper, not too hot. I get the Mezzetta brand, they come in a jar sliced or whole.Last edited on 14 June 2008 01:37 am by fwalter
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jacknife76
Senior Member
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Posted: 7 July 2008 08:56 pm |
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Veggie Day
Veggie chili is pretty easy. 28oz can of tomatoes, 4oz. can of tomato sauce (salt free), green pepper, red pepper, onion, zucchini, spinach, 1-2 cans black beans (or pinto or kidney), (2) veggie bouillon cubes, celery, green chilis, 1TBSP each chili powder and cumin. 2 bay leaves (whole), garlic powder and pepper to taste.
Add everything but the beans, simmer to reduce the water and make the chili thicker. Add the beans near the end to heat up and get some chili flavor. (maybe heat for about 1/2 hour - you don't want the beans to get too smooshie).
You may need to add more or less chili powder according to your tastes. 1TBSP is usually a good start. Make sure you take out the bay leaves before you eat.
Also, you can change the veggies around to suit your tastes. I thought the zucchini, spinach and celery would be too much, but it really wasn't! If the celery makes it taste too much like stew, add more chili powder and cumin. Add spices to your liking, I usually add red pepper flakes or fresh jalapenos or habaneros. And you get 1oz. cheese with each meal and chili is great with some shredded cheddar!
Toss veggies (red pepper, asparagus, red onion, zucchini) in olive oil, salt and pepper. Add balsamic vinegar and/or lemon to marinate for a different taste. Grill and add parmesan cheese.
Cut eggplant and red pepper. Salt and oil the veggies and grill. Serve with goat cheese. (you may want to lay out the eggplant on paper towels and trow salt on to get all the excess water out before cooking)
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Amjacie
Distinguished Member
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Posted: 16 July 2008 07:23 am |
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Amjacie's favorite Mexi salad
I always put on a crock pot of pintos the day before veggie day. You can then add them to a veggie soup, or chili, but I always reserve a good portion and smash them up into refried beans. I then stir in some salsa and then shred some lettuce and top it off with an ounce of cheddar cheese. I love this!
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sunshine
Distinguished Member
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Posted: 17 July 2008 03:47 am |
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Hi Amj...do you put any seasonings in with the pintos in the crockpot...so you soak them first...how much water per pound of beans? Thanks!
SS
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Amjacie
Distinguished Member
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Posted: 21 July 2008 05:20 pm |
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sunshine wrote: Hi Amj...do you put any seasonings in with the pintos in the crockpot...so you soak them first...how much water per pound of beans? Thanks!
SS
I don't soak them first. I use the small bag of pintos. I think it's a pound, or around 2 cups. Add 7 or 8 cups water, salt and pepper the water to taste, and cook on low over night. Easy!
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sunshine
Distinguished Member
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Posted: 31 July 2008 01:44 am |
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Amj...WOW....they were the best beans ever ...I will not be going back to canned...not only are they totally delicious but easy, ready, and less expensive! I froze the rest in ziplock portions for my days with pintos. You have made my veggie day something to look forward to.
Thank you!!!
SS
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losingwt
Distinguished Member
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Posted: 5 August 2008 05:40 pm |
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Vegetable lasagna (No noodles!)
Olive oil for sprinkling
5 med zucchini
2 med yellow squash
6 med tomatoes
salt, pepper to taste
1/4 cup chopped fresh thyme, marjoram, or oregano
1 cup grated gruyere, sharp cheddar, or other firm cheese
2 large balls of fresh mozzarella
1. set oven at 400 degrees. Lightly oil a 9x13 baking dish.
2. Slice zucchini and squash very thin (along whole length) (about 1/8 inch slices). Slice tomatoes thin.
3. Arrange half zucchini in dish, then half squash, follwed by half tomatoes. Drizzle with a little oil and sprinkle with salt, pepper, and herb.
4. Arrange half of mozzarella, thinly sliced, over this.
5. Repeat with remainder of veg. and then cheese.
6. Cook for around 35 minutes or until almost tender when pierced with a skewer.
7. Sprinkle grated cheese all over tomatoes. Continue cooking for 10 minutes or until cheese melts.
8. Turn on broiler. Slide the dish under the broiler for 2 minutes or until cheese browns.
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AK_Snowbird
Distinguished Member
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Posted: 9 August 2008 08:03 pm |
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Pears,Walnuts & Milk
(If you're ever lucky to get this combo)
For every 1 pear:
Peel,core and cut into chunks
Add:
2 teas. brown sugar equivalent
tiny bit of flour(1/2 teas) or leave out if you prefer
some cinnamon
I also added some ground flax
Bake in covered dish -20-30min
Put in bowl and add milk
This almost had the consistency of oatmeal !!
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Amjacie
Distinguished Member
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Posted: 12 August 2008 09:28 pm |
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More of Sunshines veggie ideas:
AMJ makes a crockpot full of pintos and then makes "taco" salads with cheese and salsa(or you can use fatfree canned refried beans) or bean burritoes in a lettuce wrap with cheese and salsa. Try coleslaw(regular or asian), veggie chili is awesome with cheese melted on top, veggie soups, raw veggies and bean dip(like hummus or other bean dips) or dip them in salad dressing as dips...baked acorn squash with cinnamon and sweetener...roasted vegetables with olive oil and herbs....tomato slices with pizza seasonings and cheese melted over(mini pizzas)...portabella pizzas, abig salad full of veggies with your favorite lite dressing and cheese grated over...spicy v8 juice, julienned zucchini, summer squash and carrots steamed and marinara sauce over, spaghetti squash and sauce and the list goes on!
Note: For anyone who hasn't heard us talk about any of these ideas and how to make them, please ask us details on the general discussion board.
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kitty
Distinguished Member
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Posted: 14 August 2008 03:29 am |
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Heriloom Tomato Salad
2 pounds of heriloom tomatoes
Salt & Pepper
1 tablespoon olive oil
1 tablespoon aged balsamic vinegar (or reduced balsamic vinegar)
2 ounces shaved cheddar of artisanal goat cheese
2 tablespoons of torn basil leaves
Wash and Slice tomatoes, salt and pepper. Drizzle oil and vinegar. Spread shaved cheese and basil over top of tomatoes.
Just divide recpie in half for veggie day!
kitty
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webfairy
Moderator
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Posted: 16 August 2008 04:23 am |
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TUNA SALAD RECIPE:
I have a twist on tuna salad if anyone is getting a little bored with the same old recipe. I get tuna ALOT on my menus and I am on my 5th cycle now so looking for ways to spice it up a little. One day I had apples with the tuna salad menu, so I diced them up (I used Granny Smith but you could use any kind you like) and I added them to my concoction and it was really good. The apples add some crunchiness and flavor to the tuna. I add nonfat mayo, lemon juice, onions and ground black pepper. Sometimes I add tomatoes diced up, too, but I seed the tomatoes so it doesn't make the tuna runny.
This tuna salad recipe is a little on the spicy side, not too hot, just enough to give it a kick, so if you like horseradish, you will like this one...
- 2 cans tuna ( I only use albacore)
- 1 1/2 tblsp nonfat mayo
- 2 tblsp horseradish (try 2 and add another if you like)
- 2 tblsp lime juice
- 1 tblsp lime zest (optional)
- 1-2 tblsp red onion (I like more but it's up to you)
- ground black pepper to taste ( I use fresh ground peppercorns in a grinder)
You could substitute scallions for the red onions, or tweak it anyway that suits your taste. Bon Apetit!
Last edited on 16 August 2008 04:24 am by webfairy
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Annie
Distinguished Member
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Posted: 16 August 2008 08:23 pm |
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I made this last night (our first cheat night) and we liked it. In fact I'm bringing a big batch of it to the BBQ we're invited to tonight. Looks like it may be alright for the plan as well - only deviation is the molasses but you are going to have some of that in the allowed BBQ sauce anyway. From http://www.realage.com -->
Edit: Below is the original recipe. Second time I substituted Splenda Brown Sugar Blend for the molasses. Much better taste and possibly a bit less sugar.
Barbecue Bean Salad
- 1/3 cup prepared spicy barbecue sauce
- 3 tablespoons cider vinegar
- 2 teaspoons molasses
- 1 15-ounce can pinto beans, rinsed
- 2 medium tomatoes, seeded and coarsely chopped
- 1 bunch scallions, trimmed and chopped (1 cup)
- Freshly ground pepper, to taste
- Hot sauce, to taste
Directions 1. Whisk barbecue sauce, vinegar and molasses in a large bowl. Add beans, tomatoes and scallions; toss to coat. Season with pepper and hot sauce. If not serving immediately, cover and refrigerate for up to 2 days. Serve at room temperature. 4 servings.
Nutrition Information Per serving
Calories: 142 Carbohydrates: 31g Fat: 1g Saturated Fat: 0g Monounsaturated Fat: 0g Protein: 6g Cholesterol: 0mg Dietary Fiber: 7g Potassium: 604mg Sodium: 555mg Nutrition Bonus: Potassium (17% daily value).  Last edited on 16 August 2008 11:39 pm by Annie
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kitty
Distinguished Member
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Posted: 18 August 2008 06:35 pm |
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Ricotta Stuffed Zucchini
INGREDIENTS
- 2 zucchini, halved lengthwise
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup part-skim ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
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kitty
Distinguished Member
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Posted: 19 August 2008 03:06 am |
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http://food.yahoo.com/recipes/allrecipes/86692/balsamic-green-bean-salad
another recipe for veggie day.
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kitty
Distinguished Member
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Posted: 19 August 2008 03:15 pm |
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Grilled Lemon Chicken
INGREDIENTS
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 large cloves garlic, finely chopped
- 2 tablespoons finely chopped red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
DIRECTIONS
- In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
- Preheat grill for high heat.
- Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
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SlimNeel
Distinguished Member
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Posted: 19 August 2008 07:53 pm |
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Chicken (or Tofu) Cacciatore
1-1.5 lb cooked cubed Chicken (or pressed and broiled and cubed tofu)
1 small red onion, sliced
2 cubenile peppers- these are italian light green, 2xlonger than green pepper...or you can use combo of green/red/orange bell peppers, sliced
8 oz baby bella mushrooms, sliced
2 tsp italian seasoning
1 big bay leave
1 28oz can whole peeled tomatoes.
1 tbsp EVOO
2 cloves garlic
salt pepper and crushed red pepper to taste
In a pan, saute onions, peppers in EVOO till slighly cooked, 3-5 mins may be...add mushroom and garlic and continue sauting till liquid dries, add italian seasoning, salt/pepper/crushed red pepper and saute additional min. Add hand crushed whole peeled tomatoes with its juices, bring to boil, add chicken/tofu....let it simmer covered for 35-45 mins. (if too much liquid, cook uncovered for a while)
Enjoy a bowlful!!
I serve this to family with steamed white/brown rice or whole wheat pasta... so no need to prep anything else for them..
You can add the following to enhance flavors- fresh basil, parsley, roasted red bell peppers, 1/2 cup while wine, and of course, grated fresh parm....yum..
.
Last edited on 19 August 2008 07:54 pm by SlimNeel
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letsGOcubs
Distinguished Member
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Posted: 20 August 2008 07:51 pm |
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Moroccan Carrot Salad: Serves 4-6
4 cups diagonally sliced carrots
3 tbs finely chopped parsley
2 Tbs finely chopped fresh cilantro
1 tbs finely chopped mint
Cook carrots in boiling water until crisp tender (about 2-5 minutes depending on thickness) Immediately run under cold water to stop the cooking. Drain well. Transfer carrots and above ingredients to a large salad bowl. Toss to combine
Meanwhile prepare dressing:
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/8 tsp cayenne pepper
2 cloves garlic, minced (about 1 tsp)
4 Tbs freshly squeezed lemon juice
1/3 cup olive oil
1 tsp sugar (use splenda or equal-1 packet)
Mix all dressing ingredients in a small bowl (except olive oil). Whisk the Ol Oil into the mixture last, whisking constantly until the dressing no longer separates. Pour over the carrots and toss until coated well. Cover and refrigerate for at least 2 hours to blend flavors. Serve cool or at room temperature.
Last edited on 20 August 2008 07:55 pm by letsGOcubs
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AK_Snowbird
Distinguished Member
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Posted: 21 August 2008 10:14 am |
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Cheese "Danish"
Adding cinnamon,sweetener & a little vanilla to cottage cheese for breakfast,along with a cup of coffee makes you feel like you're having a sweet pastry for breakfast (almost!!!!)
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Babs
Senior Member
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Posted: 21 August 2008 11:03 am |
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Lovely Spicy Shrimp
I served this simple Jumbo Shrimp dish with a large portion of fresh spinach, and it was SO good.
Defrost and peel 6-8 jumbo shrimp per person. Sautee some chopped onion until soft, then sautee shrimp in a little olive oil for a few minutes.
In a small bowl, mix some cream - I used low fat cream - with chopped red chili peppers ( 3-4 tablespoons paste, see below)and garlic. Pour this onto the shrimp and let simmer a few minutes. The normal recipe calls for serving this with pasta with pesto, but it was so good as is served with spinach. If not using the slightly sweetened paste, add a little Splenda for a touch of sweetness.
Here in Holland they have what is called Sambal (I used Sambal Badjak) - an Indonesian chili pepper paste - and this is what I used in the sauce.
This would probably be good with any chili paste - maybe even green chilies or jalopenos? Otherwise try sauteeing chili peppers with onion, garlic and a tiny bit of sweetener.
Babs
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kitty
Distinguished Member
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Posted: 23 August 2008 05:32 am |
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Tomato Soup
http://www.cookscountry.com/printrecipe.asp?recipeids=4486
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Annie
Distinguished Member
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Posted: 27 August 2008 06:10 pm |
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Jimmy Salad for Veg. Day
Cucumbers quartered lengthwise and sliced thick, peeled or not peeled
Tomatoes cut in 8ths, or cherry tomatoes, whole or halved
Sliced green onions or diced bermuda or red onions
Cubed mozzarella - one ounce per serving (For easy figuring: One stick of string cheese = one ounce.)
Whisk together one part olive oil and two or three parts wine vinegar, basil and oregano, salt and pepper to taste.
Toss vegs. and cheese with dressing. Let sit in refrigerator for at least an hour to combine flavors.
(Use as much or as little of each veg as you like).
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AK_Snowbird
Distinguished Member
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Posted: 27 August 2008 09:04 pm |
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Broccoli Salad
Cut up in small pieces broccoli,celery,onion & carrot,add unthawed frozenz peas (just a few) and place in bowl. Mix dressing together and toss with veggies. Season with salt & pepper
Dressing: Mix equal parts mayo,vinegar (I use red wine) & sweetener. I also add Parmesan cheese to the dressing but if you don't care for it just add cheddar (or cheese of your choice) to the veggies instead.It's best to make this early in the day or the night before for the flavors to blend.
On cheat days you can add cauliflower,bacon,craisins and sunflower seeds.
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AK_Snowbird
Distinguished Member
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Posted: 27 August 2008 09:13 pm |
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Green Beans with Citrus Mustard
3/4 lb green beans,stemmed & halved
1 Tab Dijon mustard
1 tsp lime juice
1/2 tsp salt
1 tsp dill
1 tsp minced shallot or onion
Steam green beans until crisp tender. In bowl mix remaining ingredients together. Add the drained green beans, stirring to coat. Season with salt & pepper to taste. Serve at room temperature
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Annie
Distinguished Member
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Posted: 4 September 2008 07:35 pm |
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Here's one for Fruit Day that I found in my Sugar Busters cookbook. With this to help me, I got through my last Fruit Day much easier than usual, that being my most unfavorite day.
(Please note that I have changed* a few things from the original recipe so that it works better for this diet.)
Goochi Apples
2 Golden Delicious apples, skin on, cut in chunks
1 small can unsweetened pineapple chunks (in own juice)*I subbed with a couple ripe kiwi, peeled and sliced
Handful of grapes
1 fresh satsuma orange, peeled and sectioned (optional)*I subbed with a navel orange
1/2 cup orange juice*I didn't even use this
A few dashes cinnamon
A few slivers of butter*I just sprayed it with olive oil spray
*I sprinkled with 1 packet of Splenda to replace the sweetness of the pineapple
Preheat oven to 350.
In ovenproof dish, place fruit. Spray with olive oil and sprinkle with cinnamon and Splenda, and toss. Cover and bake for 20 minutes. *Here's where I uncovered and baked an additional 20 minutes until apples were almost done.
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Annie
Distinguished Member
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Posted: 4 September 2008 11:23 pm |
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Here's one I keep on hand for taco salads. It's from Dana Carpender's "500 Low Carb Recipes."
Today I put 4 boneless skinless chicken breasts in the crockpot with a little water and sprinkled 2 Tbsp. of this on them. The kitchen smells great!
Taco Seasoning
4 Tbsp. chili powder
3 Tbsp. cumin
3 Tbsp. paprika
2 Tbsp. onion powder
2 Tbsp. garlic powder ( I sometimes just sprinkle in some garlic salt to taste or use fresh while cooking meat)
1/2 tsp. cayenne pepper (or to taste)
S&P to taste
Combine all ingredients, blending well, and store in an airtight container. Use 2 Tbsp. to flavor 1 pound ground beef while browning, or 1 pound chicken breasts while poaching, (then shred meat). Last edited on 4 September 2008 11:24 pm by Annie
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Annie
Distinguished Member
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Posted: 6 September 2008 05:32 pm |
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This is a no or low sugar BBQ sauce recipe I have modified over time from a recipe in Dana Carpender's "500 Low-Carb Recipes." It does not need the brown sugar, but I often add it and some molasses to sweeten it up even more. For the sake of the FL4I diet, however, just leave it out or add even more regular Splenda if you want. (The Splenda brown sugar blend does have real brown sugar in it, mixed with Splenda). If you like your sauce less hot and spicy, reduce or leave out some of the hotter seasonings or, if you like to live dangerously - add even more! It's great on chicken, too.
BBQ Sauce for Ribs and Stuff
1 clove garlic, smashed
1 small onion, minced
¼ cup butter (you could probably leave this out and just use some Pam)
4 tablespoons Splenda
1 or 2 heaping tablespoons Splenda brown sugar blend (optional)
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne, or to taste
¼ teaspoon celery seed (optional)
¼ cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Liquid Barbecue Smoke (I use Mesquite flavor)
15 ounces tomato sauce
In a saucepan, cook the onion and garlic in the butter for a few minutes. (For a smoother sauce, puree at this point, then continue with recipe). Stir in all dry ingredients, then stir in everything else but the tomato sauce and liquid smoke. Let it simmer for about 15-20 minutes. Then whisk in the tomato sauce and smoke flavoring. Let it simmer another 5-10 minutes. Store in jar in refrigerator.
By the way - I usually double the recipe.
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JaspreGal
Senior Member
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Posted: 9 September 2008 07:31 am |
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If chicken and cottage cheese come up in your meal choices, enclosed below is a yummy chicken salsa recipe. All the ingredients below are on the “allowed food list”.
Bon Appétit
EASY & YUMMY CHICKEN SALSA
Ingredients:
1) Boneless, skinless chicken breasts
2) Low fat salsa
3) Cottage cheese
Preheat oven to 350.
Place chicken breast in a dish and pour in low fat salsa. Cover dish with tin-foil and bake for about an hour (or less depending on the portion, keep checking).
10 minutes before serving, add in some cottage cheese. stir it up and serve.
NOTE: If you have veggieS on your combo, add your choice of the allowed veggies 30 minutes into cooking. Make sure veggies are kept moist and keep chicken and veggies covered in tin-foil.
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JaspreGal
Senior Member
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Posted: 10 September 2008 06:09 pm |
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Curry Butternut Squash Soup
1 butternut squash
1 onion, minced
1 tsp. olive oil
2 cups of chicken broth
4 cups of water
1 tsp. curry powder (you may add more, depending on your taste)
Salt and pepper
Cut squash into chunks. In water, boil butternut squash and onion about 25 minutes. Put through blender and puree. Put back on stove and add rest of ingredients. Simmer until heated through.
Last edited on 10 September 2008 06:12 pm by JaspreGal
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SlimNeel
Distinguished Member
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Posted: 11 September 2008 04:00 am |
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Fruit Day Recipe:
Pouched Pear/Peaches/Apples...
Ingredients:
2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
1 (1 by 3-inch) strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
I'd personalize the recipe by omitting sugar, instead using some splenda/honey/agave nector. I would also play around with spices using ginger and/or vanilla and/or cardamom. Also might replace half the wine with diet ginger ale.
And here's the best part:
I would serve/eat it with homemade fruit sorbet by blending some frozen berries or other fruits and touch of OJ. My favorite combo- Frozen Raspberries and Mangos with touch of OJ- blended together in a blender/food processor/majic bullet etc...
And.....A squirt of whipped cream on top....BAM BAM BAM BAM
As you can tell, I just watched Emeril's show on desserts...hahahaha  
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SlimNeel
Distinguished Member
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Posted: 11 September 2008 04:03 am |
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Red and Green Veggies Meal Ideas:
broiled/grilled/roasted green beans and asparagus.
- Green pea soup
- Veggie Dippi platter with carrots, chery tomatoes, green pepper and celery- you could use some buttermilk or yogurt and mix in some fresh herbs or mustard or low fat/calorie salad dressing
- garlic sauted spinach
- roasted tomato soup
- sauted cabbage in garlic
or you can make veggie falafal by mashing/lightly ground some peas, fresh herbs like parsley/oregano/mint, fresh garlic, onion owder/ salt pepper etc and shape into petties and grill them or cook in a pan with some pam/oil spray. delish....with roasted tom soup!! Using george foreman grill makes it very easy to cook as there is no binder - like flour/ corn starch/ egg yolk etc... which may make it a little difficult to cook sometimes!!
Slim
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JaspreGal
Senior Member
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Posted: 11 September 2008 01:44 pm |
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Today is Veggie Day. I had wanted to make some chilli but was running late and did not have some of the ingredients in my pantry. I had improvised and made a big pot of delicious Tomato Veggie Soup. This soup is chunky, hearty, almost a vegetable stew. It's bubbling away on the stove now and it smells lovely. Just want to share with everyone the recipe.
Ingredients:
You may like to add your favorite vegetables (from the allowed veggies on the food list). I have chosen the following:
- Broccoli
- Onions
- Carrots
- Peppers (Red and Yellow)
- Tomatoes (cut in half)
- Celery
Soup Base:
- 2 cans stewed tomatoes
- 1 can tomato sauce
- 1 can of V8 vegetable juice (optional)
- 1 cup of chicken stock
- 1 cups hot water
- Grated cheese (if you are making four portion then 4 oz)
Direction: In a large pot add all the soup base ingredients (except grated cheese) and bring it to a boil. Add all your favorite veggies from the allowed food list to base in a stockpot. Bring to a boil. Turn to low simmer for 1 hour. Add in grated cheese after all the veggies are cook through. The cheese will thicken the soup and gives it a nice flavour.
Note: Quantities are whatever you want, you can use 6 cans or 12 cans. Veggies may be all fresh or all canned, or both combined. Always keep the veggies chunky, they look better and don't cook away.
Cheers, 
.
JapreGal
Last edited on 11 September 2008 05:41 pm by JaspreGal
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Annie
Distinguished Member
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Posted: 15 September 2008 07:53 pm |
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Gazpacho
2 to 3 servings
1 1/2 C. V-8 or tomato juice (more or less as needed)
1 15 oz. can of Muir Glenn diced tomatoes or equivalent fresh peeled tomatoes
1/2 medium sweet onion, coarsley chopped
1/2 lg. cucumber, peeled and coarsely chopped
1/2 bell pepper, coarsely chopped (any color or combination of colors)
chopped garlic to taste
1/2 jalapeno, coarsely chopped (more or less, if wanted)
couple Tbsp. each olive oil and balsamic or wine vinegar (some use lemon juice)
couple Tbsp. each fresh parsley and basil (or cilantro) - or equivalent dry
s&p to taste
Using approximately half the ingredients at a time, blend until finely chopped but not pureed. Pour into a large bowl and repeat the process with the other half. Add salt and pepper to taste, along with more chopped herbs if wanted.
Best if made ahead and refrigerated several hours or overnight. Serve cold, garnishing with chopped cucumber or tomato, slivered basil, or a drizzle of olive oil. Makes about 4 cups.
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JaspreGal
Senior Member
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Posted: 17 September 2008 02:09 pm |
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Grilled Chicken with Tomato Tarragon Sauce
Ingredients
3 Tbsp chopped fresh tarragon (or 1 Tbsp dried tarragon)
3 Tbsp olive oil
1 1/4 teaspoons minced garlic
4 boneless chicken breast halves, skin on (about 1 1/2 pounds)
2 cups chopped fresh tomato (1-2 tomatoes, depending on their size)
2 teaspoons balsamic vinegar
Salt and pepper to taste
Get the grill started on medium high heat. While the grill is heating up, whisk together half of the tarragon, half of the oil, and all but 1/4 teaspoon of the minced garlic in a shallow dish. Lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
Meanwhile, in a blender or food processor, blend the tomato and remaining olive oil until smooth. Add the vinegar and remaining tarragon and garlic and pulse until well mixed. Season to taste with salt and pepper.
Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken.
Serves 4.
(Credit to: Simply Recipe)
http://www.elise.com/recipes/archives/005141grilled_chicken_with_tomato_tarragon_sauce.php
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letsGOcubs
Distinguished Member
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Posted: 23 September 2008 08:45 pm |
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PESTO BEAN DIP
2cups or 1 can great northern beans, drained
1 cup lightly packed fresh basil leaves
1/4 cup grated Parmesan cheese
1 tsp roasted garlic
2 tbs. lemon juice
1/4 tsp salt
pinch of pepper
Place everything in a food processor or blender and whirl until smooth (may need to add a few drops of water in a blender to get it moving)
Serve with assorted raw veggies. or scoop seeds and pulp out of cherry tomatoes and fill.
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webfairy
Moderator
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Posted: 23 September 2008 09:33 pm |
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This one is great for our veggie day!! I am definitely making it on the next veggie day!
Pinto Bean, Tomato and Butternut Squash Soup
Bon Appétit | September 2000 / Moosewood Restaurant, Ithaca, NY
Ingredients:
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil
Preparation:
Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
Nutrition Information: Per serving: Calories 228; Total fat 4g; Saturated fat 0.5g; Cholesterol 0
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webfairy
Moderator
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Posted: 23 September 2008 09:41 pm |
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Ok, I am definitely addicted to pinto beans, thanks to this group! And so I don't go crazy posting these recipes, if you want more pinto bean recipes (since they are allowed on veggie day and a choice on our meal plan) http://www.epicurious.com has a bunch of really good ones! Just type in "pinto beans" in the search field and you will see some great ideas! Ok, for those of you that love lemon and rosemary as much as I do, this one is easy, you can prepare it ahead of time, and sounds fabulous!
Rosemary and Lemon Pinto Beans
2 15- to 16-ounce cans pinto beans, rinsed, drained
3/4 cup chopped onion
1/4 cup olive oil (preferably extra-virgin) (*would have to skip this part)
3 tablespoons red wine vinegar
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic
1/8 teaspoon hot pepper sauce
Lemon wedges
Fresh rosemary sprigs (optional)
Preparation: Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.
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kitty
Distinguished Member
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Posted: 29 September 2008 08:59 pm |
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CHEESE-STUFFED CHICKEN WITH BACON
2 (1 oz.) sticks string cheese
4 skinless, boneless chicken breasts (about 1 1/2 lbs.)
1/2 tsp. dried sage
1/2 tsp. salt
1/2 tsp. pepper
4 strips baconHeat oven at 500 degrees. Cut the cheese sticks in half crosswise. Pound the chicken breasts lightly to an even thickness. Sprinkle the rough side of each breast with sage, salt and pepper. Roll each, seasonings inside, around a cheese stick, tucking in the ends so the cheese won't leak out, and secure with toothpicks. Wrap in a strip of bacon and put in a roasting pan. Bake until the chicken is cooked through and the bacon is browned, about 15 minutes.
Last edited on 2 October 2008 03:57 am by kitty
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webfairy
Moderator
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Posted: 2 October 2008 02:16 am |
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Curried Tuna
I don't know where the recipe is, but this is how I make mine...
1 regular can tuna, 2-3 Tblsp light mayo, 1-2 tsp curry powder, 1 or 2 chopped up scallions or the equivalent portion of some regular onion chopped up , 1 - 2 roma tomatoes diced up, and a little oil to hold together if you want to. You can salt/pepper to taste if desired. You can add more or less of the ingredients to your liking.
I really like this in a green leaf lettuce wrap. If you are on cheat days, you can add extras, like apple, cucumber, carrot, etc. Get creative.
I like to use Roma tomatoes as they do not have all the juice and seeds of regular tomatoes, so do not make the tuna runny. But you could always use regular and just seed them.
Last edited on 18 November 2008 01:49 am by webfairy
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Annie
Distinguished Member
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Posted: 2 October 2008 04:11 am |
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 Peruvian Canned Tuna Ceviche
Here's the link.This is great on chopped lettuce for Tuna Salad Plate on the menu. I cut back a little on the olive oil.
http://www.recipezaar.com/247002
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SlimNeel
Distinguished Member
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Posted: 7 October 2008 05:56 pm |
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Here's another veggie day recipe to love:
Eggplant, Sun-dried Tomatoes and Feta Rolls
 
http://www.archanaskitchen.com/2008/hors-doeuvres/eggplant-sun-dried-tomatoes-and-feta-rolls/
 
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AK_Snowbird
Distinguished Member
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Posted: 7 October 2008 10:14 pm |
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Summertime Tomato-Basil Soup
Creamy, chunky, intense and sweet--tastes like it's straight out of a hot summer garden. Serve hot or cold in small portions to 4 people.
- 1 28-oz. cans of peeled tomatoes (or 4 lbs. fresh tomatoes, peeled, cut up into a cup of water)
- 1/2 teaspoon dried oregano, rubbed between your palms
- salt and fresh ground pepper
- 6 leaves of fresh basil
- 1/2 onion, chopped
- 1 Tablespoon sugar
- 1/2 cup heavy cream
Garnish: 2 fresh, ripe tomatoes, peeled and seeded and cut into bite-sized strips--and 1 cup of fresh basil leaves, minced.
Cut the tomatoes cup in a saucepan with either their juice (if canned) or the water. Stir in the oregano, fresh basil, about 1/2 teaspoon of pepper, and onion; bring to a boil; then reduce heat to medium high and cook, stirring, for about 25 minutes. Make sure the tomatoes don't burn on the bottom.
Puree, then return mixture to pan and stir in 1 teaspoon of salt, 1 Tablespoon of sugar, and more pepper to taste. Let cool.
When ready to serve, stir in the cream, the minced basil leaves, and fold in the tomato chunks. Taste for seasoning. Ladle into bowls. If you are going to serve hot, heat just to a simmer and ladle into bowls.
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letsGOcubs
Distinguished Member
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Posted: 16 October 2008 01:17 am |
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CHICKEN TAGINE WITH PRUNES AND TOMATOES (adapted for FL4I)
8 BONE-IN CHICKEN THIGHS, (SKINLESS AND FAT REMOVED)
1 TSP SALT
FRESHLY GROUND PEPPER
1 TSP GROUND CUMIN
1 TEASPOON TURMERIC
2 TBS. OLIVE OIL
1 LARGE ONION, THICK SLICES
1 CAN DICED TOMATOES
1/2 C CHICKEN BROTH
1/2 CUP PITTED PRUNES
1 STICK CINNAMON
TOASTED SESAME SEEDS TO GARNISH (OPTIONAL)
Sprinkle chicken with salt, pepper,cumin and turmeric to coat. Heat the olive oil in dutch oven and add chicken ( and any spices remaining behind) On medium heat, cook until chicken is lightly browned, about 5 minutes. Turn: add onion. Cook, until onion is wilted and golden, 10 minutes. Add the tomatoes, chicken broth, prunes and cinnamon stick. Cover: lower heat to medium low and cook until chicken is done, (30-35 min). (Can uncover for awhile to reduce liquid if desired). Add more salt and pepper as needed. Sprinkle with toasted sesame seeds (optional) and serve. ENJOY!
Last edited on 16 October 2008 01:19 am by letsGOcubs
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webfairy
Moderator
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Posted: 19 October 2008 06:55 am |
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1 Minute Shredded Brussel Sprouts (that don't taste like Brussel Sprouts!)
For those who do not like Brussel Sprouts due to the sulfurous smell and taste, there is a way to cook them that almost anyone will like them. It completely takes away that strong smell and taste and they are delicious! You cut them in half and then cut the stem part out to make it look like a "V" with the point inside the brussel sprout and the larger open end towards the bottom stem area. Then you lay them down on their flat side and cut them up in small strips. Put them in a bowl and squeeze some lemon juice over them, and a little salt and pepper. Meanwhile, heat a pan with some oil (you can use the spray oil, if you like) until it is VERY hot (I use a wok) and throw them in there and cook them for 1 minute. That is it!! Just one minute and they are great! You can add more lemon juice (a squirt)if you like, but they are great just like that. And no one will even know they are brussel sprouts if you don't tell them, as they don't look, smell or taste like brussel sprouts!
Last edited on 19 October 2008 06:58 am by webfairy
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webfairy
Moderator
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Posted: 19 October 2008 07:40 pm |
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I got this recipe from the book The Complete Idiot’s Guide to Eating Raw, by Mark Reinfeld, Bo Rinaldi and Jennifer Murray. According to the authors, this is one of the healthiest dressings around, and especially good for those coming off fasts or looking to lose weight.
Oil free Lemon Dressing
¼ cup fresh squeezed lemon juice
¼ cup filtered water
2 tsp. fresh herbs (such as parsley, cilantro, basil, minced)
½ tsp raw apple cider vinegar
¼ tsp garlic, minced
¼ tsp. ginger, minced
¼ tsp. dulse flakes
Pinch kelp powder
Pinch salt
Pinch freshly ground black pepper
Optional: splash of agave nectar
Place all ingredients in a mixing bowl and whisk vigorously for 20 to 30 seconds. Use immediately or store in an airtight container for up to 2 weeks.
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webfairy
Moderator
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Posted: 28 October 2008 03:19 am |
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Hi shirelld. I go off the foods the DG lists. But, sometimes there are things that are very similar that some of us sub, that we consider to be very compatible to other food choices. When you sub you are altering the diet and may or may not see optimum results. I cannot remember for positive, but I think tilapia wasn't that bad of a choice for substituting. I normally look at the fat/calories/glycemic index just to see how close it is to whatever I was choosing to replace. Salmon, for instance. would not be a good choice to sun, as although it is very healthy normally, it is a lot oiler of a fish than the other fish on this diet. Hope this helps a little.
This thread is mainly for recipes, so if you have any other questions, please come to the General Discussion thread where there are more people posting and you can get a more rounded response to your questions. Hope to see you there!
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