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Hiker
Senior Member
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Posted: 19 August 2008 06:47 pm |
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| Cinnana--this is a good way to have a banana when that sweet tooth is really causing a craving. Just cut up a ripe banana, sprinkle with cinnamon and add a dollop of Coolwhip or whipped cream.
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SlimNeel
Senior 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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Babs
New Member
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Posted: 19 August 2008 08:30 pm |
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Mmmmmm, that sounds so good! Will try this this week. (With tofu)
Babs
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SlimNeel
Senior Member
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Posted: 20 August 2008 02:03 pm |
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Hope you like it as much as we did...... Please let me know how you like it or any improvements need to be made....thanks Babs!!
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letsGOcubs
Senior 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
Senior 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
New 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
Senior 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
Senior 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
Senior 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
Senior 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
Senior 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
Senior 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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MSWILEY87
New Member
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Posted: 5 September 2008 04:34 pm |
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| Hi there JoyJunkie, I love your creavtivity when it comes to this menu these recipes sound GREAT!! I didn't know when it said "scrambled eggs" I could still add veggies and CHICKEN?? That is awesome. Did you still loose weight by not eating EXACTLY what is on the list. Dont we have to eat just what it says? Like my meal 1 for today says Shrimp. Sausage links. and a Banana Milk Shake. If I just want to eat the milkshake it says thats fine, but if I want to eat all 3 that is fine too. Any ideas for me?? What can I do with the shrimp and sausage?? Make it taste good together.
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MSWILEY87
New Member
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Posted: 5 September 2008 04:45 pm |
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Hi there, The shrimp and spinach recipe sounds good, and I was wondering if you were just following the rules or are you on the 11 day diet? Cause I can have shrimp but not with spinach ( I dont think) Can I??? I love spinach and I wish it was on the list but its not. Can I still eat it and loose weight? Will it throw my diet off?
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kitty
Senior Member
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Posted: 5 September 2008 05:19 pm |
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MSWILEY87
Hi, you have to follow the diet the way it is...you cannot add anything to scrambled eggs unless you have cheese or whatever is for that meal. and if you don't know, meal one does not mean breakfast. you can mix whatever of the four meals you want, first, second,etc. hope this helps!
kitty
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MSWILEY87
New Member
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Posted: 5 September 2008 06:40 pm |
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Thanks Kitty! I did know you can mix them up..I always do, but I was worried about these recipes??? Why are we sharing recipes for things we cant even eat? If it says scrambled eggs sausage and a milk shake thats all i can eat so why are they talking about vegetables in eggs and all that? That is very confusing. 
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kitty
Senior Member
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Posted: 5 September 2008 06:47 pm |
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MSWILEY87~sometimes people post recipes for when you reach your goal and then want to maintain...i might use some of them, but leave out the ingred. that i can't have.
and...about 2 years ago they changed the food choices...so when you see pasta, hot dogs, etc...that was from the old selections.
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Annie
Senior 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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MSWILEY87
New Member
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Posted: 7 September 2008 06:35 pm |
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~KITTY~ Hi, and thanks for responding to my questions. I will do the same as you. I will try these recipes but use only what I am allowed for that day/meal. I have another question tho. Someone mentioned "Chicken"  salad instead of "tuna"  I have had my share of tuna salad plates and its getting old. Can I switch to the chicken and still use the same ingred. I normally do? Will this affect my diet? I was just wondering. Tomorrow has a "tuna salad plate" and im not looking forward to eating tuna again. Im taking it off  the menu next cycle for a lil change. You have some good recipes by the way.  The grilled Lemon Chicken is a must! Pretty close to how I prepare mine at home. Thanks I will see you in the GD 
~Annie~ Your recipes sound great! Keep posting. If you posted the one about the cucumber salad thanks! (I forget and I can't go back)
~Babs~ Just wondering if the spinach is allowed on the diet generator diet??? It's very healthy its a shame its not on the list. I only be able to eat the spinach and the other great recipes on my "cheat days"  And you Spicy Shrimp meal sounds good too.
Last edited on 7 September 2008 06:54 pm by MSWILEY87
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kitty
Senior Member
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Posted: 7 September 2008 07:22 pm |
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MSWILEY87 ~hi! I have taken tuna salad off my menu as well. as far as the chicken salad, I do think some people do. I do not. I try to stay as close to the diet as possible. There are enough chicken recipes to try . that being said...why don't you try making chicken salad, it may not hurt. on my recent menu's I have been trying to pick fewer choices, so i get chicken alot, so i would think making chicken salad too much would be a problem. about the spinach..i think if you pick green veggies..spinach would be one of them..It is a question you can pose in GD if you want, same with the chicken salad vs. tuna salad.
kitty
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JaspreGal
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
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
Senior 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
Senior 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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Babs
New Member
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Posted: 11 September 2008 12:31 pm |
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MSWILEY87 wrote:
~Babs~ Just wondering if the spinach is allowed on the diet generator diet??? It's very healthy its a shame its not on the list. I only be able to eat the spinach and the other great recipes on my "cheat days" And you Spicy Shrimp meal sounds good too.
Hi there,
I eat spinach and other greens whenever "green" or "green and red" veggies choices are on my list of food choices. I always check off a lot of veggies in chosing my 11 day cycle, along with fish, fowl and a little red meat.
I've discovered I can't eat too many milk products, and daily portions of beans are also not comfortable for me - although I would like to be more vegetarian, while I'm doing this food program I feel better concentrating on animal proteins and veggies.
Barb
Last edited on 11 September 2008 12:32 pm by Babs
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JaspreGal
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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MSWILEY87
New Member
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Posted: 11 September 2008 04:57 pm |
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| Babs~ Thanks you for the response. I didnt choose green vegetables due to the lack of details..but now I know I can have spinach or broccoli on those days so thats good. I will choose my next cycle very carefully. So you choose fewer food choices and it gives you more of what you like? Like I love itwhen I have chicken, but the boiled eggs, and peanuts as a meal not so much. So if I choose fewer food choices I will get more chicken and shrimp choices. Sounds good to me.
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kitty
Senior Member
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Posted: 12 September 2008 08:13 am |
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HERE IS SOMETHING WE COULD HAVE ON A CHEAT DAY
http://allrecipes.com/Recipe/Mexican-Chicken-and-Black-Bean-Salad/Detail.aspx
Mexican Chicken and Black Bean Salad SUBMITTED BY: dian PHOTO BY: Cassie
"I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos."
 RECIPE RATING: 
PREP TIME 10 Min COOK TIME 30 Min READY IN 40 Min SERVINGS
Servings USMETRIC INGREDIENTS
- 2 (4 ounce) frozen skinless, boneless chicken breast halves
- 1 (8 ounce) can low sodium tomato sauce
- 1/4 cup water
- 1 (1 ounce) packet taco seasoning
- 1 (15.5 ounce) can black beans
- 4 cups baby spinach leaves
- 2 tablespoons fat-free sour cream
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup salsa
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
- Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
- Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.
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kitty
Senior Member
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Posted: 12 September 2008 09:27 pm |
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Hi Everyone.. I was so excited to find out about chicken salad, i wanted to share the recipe i am going to have tonight, because bacon is on my menu too!
http://allrecipes.com/Recipe/Chicken-Salad-with-Bacon-Lettuce-and-Tomato/Detail.aspx
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Annie
Senior Member
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Posted: 12 September 2008 11:13 pm |
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Skinnier Tuna Casserole
For cheat days, of course
Ingredients 1 Bag frozen Cauliflower
1/2 cup Peas, frozen
1 Tbsp. chopped canned Pimiento
1/2 box Barilla Plus Penne, cooked and drained
1/2 cup Onions, chopped
1 cup Celery, diced
1 4 oz. can sliced Mushrooms, rinsed and drained
1/2 cup chopped bell pepper, optional
1 6 oz. cans Bumble Bee Solid White Albacore in Water,drained and flaked
1 can Cream of Mushroom Soup
1/2 cup Best Foods, Reduced Fat Mayonnaise
1/2 cup Milk, 1%
Whole Wheat breadcrumbs, optional
s&p to taste
Directions Preheat oven to 350. Spray a 2 quart glass baking pan with cooking spray. Scatter frozen cauliflower, peas and pimiento in baking pan. Toss with hot pasta.
Saute onions, celery and mushrooms in nonstick saute pan until onions are translucent. Add vegetables to casserole and scatter tuna over all.
Mix remaining ingredients, soup through milk, for sauce and combine with casserole ingredients. Top with breadcrumbs, if desired.
Bake for one hour until bubbly and browned on top.
Number of Servings: 6 - Approx. 310 calories/serving
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Annie
Senior 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
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
Senior 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)
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
Senior 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
Senior 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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kitty
Senior Member
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Posted: 5 October 2008 11:39 pm |
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Maybe go easy on the butter and the pecans!
http://food.yahoo.com/recipes/allrecipes/9086/butternut-squash-with-onions-and-pecans
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SlimNeel
Senior 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
Senior 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
Senior Member
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Posted: 16 October 2008 01:17 am |
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