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, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Last edited on 2 May 2006 07:00 pm by Jayelle

Last edited on 7 April 2006 04:00 am by Jayelle

• 1 large baking potato
  
• 1 tablespoon olive oil  (you can use cooking spray if you don't want to use Oil)
  
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder

Preheat oven to 450 degrees F (230 degrees C).Cut potato into sticks. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture (I put them in a bowl with a lid and give a good toss) and place on a baking sheet.Bake for 45 minutes in preheated oven.

Last edited on 16 May 2006 05:51 pm by Jayelle

Last edited on 4 July 2006 04:13 am by AzPeg

Last edited on 28 July 2006 02:34 am by joyjunkie

1. 1 tablespoon olive oil
2. 4 skinless, boneless chicken breast halves - cubed (for non veggie times)
3. 1 onion, chopped
4. 1 1/4 cups chicken broth
5. 1 (4 ounce) can diced green chiles
6. 1 teaspoon garlic powder
7. 1 teaspoon ground cumin
8. 1/2 teaspoon dried oregano
9. 1/2 teaspoon dried cilantro
10. 1/8 teaspoon cayenne pepper
11. 1 (15 ounce) can cannellini beans, drained and rinsed
12. 2 green onions, chopped
13. 2 ounces shredded Monterey Jack cheese
14. 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.
15. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
16. 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. 
   

1 (19 ounce) can garbanzo beans, drained and mashed




2. 
   

2 tablespoons Fat Free mayonnaise




3. 
   

1 teaspoons spicy brown mustard




4. 
   

1 tablespoon sweet pickle relish (made with splenda)



5. 
   

onions and celery, chopped



6. 
   

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

1. 2 pounds lean ground beef (for non veggie days)
2. 1 onion, chopped
3. 1 (4 ounce) can diced green chiles
4. 1 teaspoon salt
5. 1 teaspoon ground black pepper
6. 1 (15 ounce) can pinto beans, drained
7. 1 (15 ounce) can lima beans, drained
8. 1 (1.25 ounce) package taco seasoning mix
9. 1 1/2 cups water
10. 1 (1 ounce) package ranch dressing mix
11. 1 (15 ounce) can white hominy, drained
12. 1 (14.5 ounce) can stewed or diced tomatoes
13. 1 (15 ounce) can kidney beans, drained and rinsed

Last edited on 23 January 2008 10:16 pm by Lizardlaird

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/2 cup raisins
• 3 tablespoons white wine vinegar
• 2 tablespoons white sugar
• 1 cup mayonnaise
• 1 cup sunflower seeds

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Last edited on 23 January 2008 10:24 pm by Lizardlaird

Last edited on 23 January 2008 10:47 pm by Lizardlaird

Last edited on 24 February 2008 09:45 pm by sarahmg80

Last edited on 1 April 2008 10:03 pm by Autumn0909

Ratatouille

Mexican Soup

Last edited on 5 April 2008 08:28 pm by Amjacie

Last edited on 12 April 2008 01:12 am by Lizardlaird

Last edited on 15 April 2008 03:11 pm by willbethin

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!

Sugar-Free Applesauce

• 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

• 1 papaya
• 1 peach
• 2 passionfruit
• 150ml (5fl oz) freshly squeezed orange juice

• 1 banana, peeled and sliced
• 1/2 cup of strawberries
• 1/2 cup of orange juice
• A handful of ice cubes

• 3 peeled kiwi
• 1 cup frozen banana slices
• 3/4 cup pineapple juice
• 1/2 cup frozen strawberries

• 1 1/2 cups ripe strawberries, hulled and sliced
• 1 cup raspberries
• 1 banana, peeled and sliced
• 1 cup orange juice (preferably freshly squeezed)

• 1 frozen banana, peeled
• 1/2 fresh papaya
• 10-12 raspberries (fresh or frozen)
• 1/2 cup water or fruit juice

• 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

Simple & Tasty Chili for Veggie Day

Last edited on 14 June 2008 01:37 am by fwalter

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!

• 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)

Last edited on 16 August 2008 04:24 am by webfairy

• 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

Last edited on 16 August 2008 11:39 pm by Annie

• 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

• 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

1. 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.
2. Preheat grill for high heat.
3. 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.

Last edited on 19 August 2008 07:54 pm by SlimNeel

Last edited on 20 August 2008 07:55 pm by letsGOcubs

Last edited on 4 September 2008 11:24 pm by Annie

~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

~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

EASY & YUMMY CHICKEN SALSA

Curry Butternut Squash Soup

Last edited on 10 September 2008 06:12 pm by JaspreGal

~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 11 September 2008 12:32 pm by Babs

1. Broccoli
2. Onions
3. Carrots
4. Peppers (Red and Yellow)
5. Tomatoes (cut in half)
6. Celery

1. 2 cans stewed tomatoes 
2. 1 can tomato sauce
3. 1 can of V8 vegetable juice (optional) 
4. 1 cup of chicken stock
5. 1 cups hot water
6. 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

• 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

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 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.
3. Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
4. 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.

Last edited on 2 October 2008 03:57 am by kitty

Last edited on 18 November 2008 01:49 am by webfairy

• 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

Last edited on 16 October 2008 01:19 am by letsGOcubs

Last edited on 19 October 2008 06:58 am by webfairy

• 3 tablespoons olive oil
• 1 cup minced zucchini
• 1/2 cup frozen cut italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrot, julienned or shredded
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach

1. 1Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. 2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. 3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. 4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. 5Add spinach leaves and cook for an additional 20 minutes or until desired consistency.
6. 6Makes about eight 1 1/2 cup servings.

Last edited on 8 November 2008 12:44 am by sweetieday

Last edited on 7 January 2009 03:08 am by omayra