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Old 10-22-2011, 03:19 PM   #31
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One Minute Apple Muffin

2 T oat fiber 0 cal
1/4 t baking powder
1/4 t glucomannan 0 cal
1 egg white 15 cal
2 T unsweetened apple sauce or pumpkin puree (I use apple pomace leftover from our cider pressing. To reduce calories, you can juice your fruits, and use the juice on UD and the fiber left after juicing on DD) 10-15 cal
2 T almond milk, unsweetened (5 cals) or Davinci syrup of your choice 0 cal

Mix together very well, microwave for 60 seconds. 30-40 cals. (On the up days, I use the egg yolks, add 1 T coconut oil or butter, and substitute 1 T almond flour for 1 T of oat fiber.) I mix up 2 batches of baking mix ahead of time--1 for UD and 1 for DD. Then I just have to add the egg, fruit, and liquid for a muffin in a moment.
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Old 10-23-2011, 06:23 AM   #32
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Very light in color and sweet coffee is important to me. I really needed a solution for DD. I needed to feel the creaminess on my tongue.

Down Day Very Creamy Coffee (low carb/ low cal)


1/2 cup almond milk (20 cal)
3 TBSP SF International Delights creamer (60 cal) I used French Vanilla
additional sweetener of choice ( I used 20 drops liquid sweet n low)

total cup- 80 calories

If you don't need it quite as creamy try dropping the TBSPs of SF creamer to lower calories even more
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Old 10-23-2011, 11:00 AM   #33
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Egg White Omelette -

6Tbsp Egg Whites (I use All Whites - Crystal Lakes Brand) - 50Cal
1 slice Provolone Cheese (.64oz) - 64Cal
1.5 oz Baby Spinach - 10Cal
2 Lg White Mushrooms - 10Cal
2 Lg Brown Crimini Mushrooms (1.5oz) - 11Cals
1 tsp Sambal Oelek
Salt/Pepper/Garlic Powder to taste
1/4 tsp Olive Oil

Heat non-stick skillet over med-high heat until hot. Add sliced and dried mushrooms. Sprinkle with salt and allow them to cook, unstirred, until starting to brown. Brown to desired doneness. Add spinach and allow to wilt. Stir in Sambal Oelek. Remove from pan.

Add olive oil to pan and rub to coat. Pour in egg whites and allow to set. Add cheese and veggies and fold over. Cook until done and cheese is melted.

Enjoy!

Pooti Note: This was so easy and filling. I splurged on the cheese. You can sub any cheese you want but Provolone adds the depth of flavor and stringiness that satisfies your craving and need for gooey and rich. It's the best 157cal omelette I've had in a long time!
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Old 10-23-2011, 01:26 PM   #34
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Shrimp "Fried rice"
1 serving
204 calories; 5.5g fat; 9g carbs; 4g fiber; 24g protein

1 large egg white (16 cals)
1 tsp olive oil (33 cals)optional but included in the nutritional info
2T water
3oz shrimp, weigh after peeling and deveining; cut in half (80 cals)
2 cups frozen cauliflower, "rice" by pulsing in a food processor (50 cals)
2tsp coconut aminos (or soy sauce) (10 cals)
1 baby carrot, grated (4 cals)
9 cilantro leaves, chopped (4 cals)
garlic powder, salt, pepper, ground ginger and crushed pepper flakes to taste

Beat the egg white with a little salt and pepper. Heat the oil in a small, non-stick skillet then add the egg, coating the pan as much as possible, then scrambling.
Remove from the pan and add the shrimp and water (If the shrimp is raw), cook on high heat 1 minute then add everything else and stir fry quickly just until heated through and the cauliflower is cooked (maybe 3 minutes).
Stir the egg white back in and serve.

*make this into a big soup by adding 1 cup of chicken or vegetable broth.
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Old 10-23-2011, 02:55 PM   #35
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Dottie don't you love the Coconut Aminos?!!!

Can't wait to try your recipe!
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Old 10-23-2011, 03:31 PM   #36
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For anyone that hasn't looked, the HCG board recipes - anything labeled P2 or Phase 2 is probably very DD friendly since they have calorie limitations as well

http://www.lowcarbfriends.com/bbs/hc...ipes-only.html

Pooti hope you like it! I adjusted my high calorie fried "rice" recipe for it and it will be my lunch tomorrow
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Old 10-24-2011, 05:04 AM   #37
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Shirataki Scramble
For anyone who isn't crazy about the texture of shirataki,
it's somewhat disguised this way!

1/2 cup egg whites or Eggbeaters (approx 60 cal) (you could try 2-3 fresh egg whites for fewer calories)
1/2 pkg shirataki noodles (0-10 cal)

Place in tall jar and chop noodles with immersion blender (or use regular blender).
Cook in non-stick pan or microwave
(a layer of egg white stuck to my pan, so microwave might be less messy/wasteful).

Optional: veggies, cheese, cottage cheese, etc.

This morning I put mine in a bowl and added 1/2 cup of homemade broth.
It tastes sort of like egg drop soup, but it's thick and chewy like oatmeal or rice. --Pirate Jenny

Last edited by piratejenny; 10-24-2011 at 05:09 AM.. Reason: calorie info
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Old 10-24-2011, 07:20 AM   #38
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Spicy Shirataki Noodles

1 bag shiritaki noodles - 10 calories
2 T walden farms sweet onion dip - 0 cal
1/2 tsp hot pepper sauce - 5 cals
2 sliced mushrooms - 4 cals
1 slice wafer thin ham - 8 cals

Mix well...I slice the noodles with a pair of kitchen scissors...and add salt and pepper.
Microwave till really hot.

Makes a big bowl full...for 27 calories

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Old 10-24-2011, 11:21 AM   #39
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Found these today on a website - am trying on my next DD!

From: oliciouslife

Low Carb Zucchini Soup
3 large zucchini, sliced into 1/4″ rounds
1 teaspoon minced garlic
1/2 onion, chopped (or onion flakes for fewer carbs)
1 tablespoon extra virgin olive oil
2 cups vegetable stock
2 Tablespoons butter or cream
Directions

Coat your pan with the olive oil, and fry onion (or onion flakes) and garlic until brown. Add zucchini and fry for approximately three minutes longer, stirring.

Add the stock and simmer until zucchini is cooked through and soft. Put into a blender, add the butter or cream (may be left out if you’re watching your fat intake!), and puree to desired smoothness. If you like a little texture in your soup, only puree 3/4 of the mixture, then combine and stir well. Serve and enjoy!

Makes 3 servings.
Nutritional Information per Serving

(If using butter.)
Calories: 142
Fat: 12g
Carbs: 5.3g
Protein: 1.9g

Spicy Pumpkin Bread

3/4 cup vanilla whey protein powder
1 egg white
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 teaspoon nutmeg
1/8 teaspoon mace
1/8 teaspoon ginger
2/3 cup granular Splenda or stevia
Pinch of salt
1 12-ounce can pumpkin puree
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 Tablespoons almond oil, walnut oil, or coconut oil
Walnuts, chocolate chips, or raisins may be added for variety and if calories allow
Directions
Preheat oven to 375 F and spray a Pyrex loaf pan with cooking spray.

Combine all dry ingredients in one bowl, and all liquid ingredients (including pumpkin) in a large bowl. Once the liquid ingredients are combined, gradually add the dry ingredients and mix with an electric mixer for one minute.

Pour into prepared loaf pan and bake for 1 hour and 20 minutes. Allow to cool well before slicing, then cut into 15 slices.

Nutritional Information per Slice
Calories: 56
Fat: 4.2g
Carbs: 2.5g
Protein: 5.3g

~~~~~~~~~~~~~~~~~~~
Bonnie
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Old 10-24-2011, 05:40 PM   #40
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Link to Glucomannnan Recipes


Glucomannan Recipes
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Old 10-24-2011, 06:09 PM   #41
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Quote:
Originally Posted by piratejenny View Post
LF/LC Bran Muffins
Thank you! Thank you! Thank you!
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Old 10-25-2011, 08:18 AM   #42
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Shelley, thank you for the link to the glucomannan recipes...really starting to love how it fills me up...
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Old 10-25-2011, 01:25 PM   #43
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"In a pinch" BBQ sauce
1tsp tomato paste
1T balsamic vinegar
2T water
salt and pepper

Warm the water and vinegar then stir in the tomato paste until smooth. Add salt and pepper. Add a small pinch of sweetener or more vinegar if you like.

Makes a little over 3T @ 3calories and 1g carbs per tablespoon.
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Old 10-25-2011, 07:10 PM   #44
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Quote:
Originally Posted by lcklass View Post

Spicy Pumpkin Bread

3/4 cup vanilla whey protein powder
1 egg white
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 teaspoon nutmeg
1/8 teaspoon mace
1/8 teaspoon ginger
2/3 cup granular Splenda or stevia
Pinch of salt
1 12-ounce can pumpkin puree
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 Tablespoons almond oil, walnut oil, or coconut oil
Walnuts, chocolate chips, or raisins may be added for variety and if calories allow
Directions
Preheat oven to 375 F and spray a Pyrex loaf pan with cooking spray.

Combine all dry ingredients in one bowl, and all liquid ingredients (including pumpkin) in a large bowl. Once the liquid ingredients are combined, gradually add the dry ingredients and mix with an electric mixer for one minute.

Pour into prepared loaf pan and bake for 1 hour and 20 minutes. Allow to cool well before slicing, then cut into 15 slices.

Nutritional Information per Slice
Calories: 56
Fat: 4.2g
Carbs: 2.5g
Protein: 5.3g

~~~~~~~~~~~~~~~~~~~
Bonnie
I'm wondering here if the things I have in bold could not be replaced with a low calorie sub? Egg Beaters for the 3 eggs and either FF half and half or even regular half and half and cut the oil to 1 or 1.5 TBS oil to cut the calories way down. Does anyone think it will work? Or will the recipe/taste be compromised doing this?

Last edited by Beeb; 10-25-2011 at 07:11 PM..
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Old 10-25-2011, 08:33 PM   #45
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Andrea's Easy Turkey & Bean Soup

1 cup chicken broth (5)
1/2 cup French cut green beans (20)
3 slices Oscar Mayer honey turkey, torn (25)
Dried minced onion and salt, to taste

Put everything into a sealed container ahead of time (I take this to work with me). Heat in microwave when ready to eat. I also added a few good shakes of my tastefully simple spinach/herb mix to the broth with everything else. It added a nice flavor and some color. Filling and satisfying for just 50 calories.

Could. Not. Be. Easier.
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Old 10-26-2011, 04:35 AM   #46
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This is the Vegetable Soup that I prepared for my first ever DD. I should emphasise that I had most of these vegatbles already cut up in the house because we threw a party on Saturday evening and these were the left over crudites. I wouldn't normally use this many carrots, and would probable add turnip and leeks.

One onion 6ozs..............64 cal
9oz celery.....................40 cal
1lb carrots...................186 cal
7oz green beans.............34 cal
1 can pasata.................125 cal
2T chicken stock powder 30 cal
Chopped fresh basil and parsley, didn't count!

Water to make up to about 8 cups. I make that 479 calories in total, 60 calories for 1 cup.

I simply sweated the onion in a little water until it was softened, then added the other ingredients slowly, one by one, with a little water as needed.

I used a stick blender at the end to thicken it up but left some satisfying chunks in there. Season to taste.

Easy.
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Last edited by Kissa; 10-26-2011 at 04:36 AM..
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Old 10-26-2011, 04:42 AM   #47
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Quote:
Originally Posted by lcklass View Post
Found these today on a website - am trying on my next DD!

From: oliciouslife

Low Carb Zucchini Soup
3 large zucchini, sliced into 1/4″ rounds
1 teaspoon minced garlic
1/2 onion, chopped (or onion flakes for fewer carbs)
1 tablespoon extra virgin olive oil
2 cups vegetable stock
2 Tablespoons butter or cream
Directions

Coat your pan with the olive oil, and fry onion (or onion flakes) and garlic until brown. Add zucchini and fry for approximately three minutes longer, stirring.

Add the stock and simmer until zucchini is cooked through and soft. Put into a blender, add the butter or cream (may be left out if you’re watching your fat intake!), and puree to desired smoothness. If you like a little texture in your soup, only puree 3/4 of the mixture, then combine and stir well. Serve and enjoy!

Makes 3 servings.
Nutritional Information per Serving

(If using butter.)
Calories: 142
Fat: 12g
Carbs: 5.3g
Protein: 1.9g

Spicy Pumpkin Bread

3/4 cup vanilla whey protein powder
1 egg white
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 teaspoon nutmeg
1/8 teaspoon mace
1/8 teaspoon ginger
2/3 cup granular Splenda or stevia
Pinch of salt
1 12-ounce can pumpkin puree
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 Tablespoons almond oil, walnut oil, or coconut oil
Walnuts, chocolate chips, or raisins may be added for variety and if calories allow
Directions
Preheat oven to 375 F and spray a Pyrex loaf pan with cooking spray.

Combine all dry ingredients in one bowl, and all liquid ingredients (including pumpkin) in a large bowl. Once the liquid ingredients are combined, gradually add the dry ingredients and mix with an electric mixer for one minute.

Pour into prepared loaf pan and bake for 1 hour and 20 minutes. Allow to cool well before slicing, then cut into 15 slices.

Nutritional Information per Slice
Calories: 56
Fat: 4.2g
Carbs: 2.5g
Protein: 5.3g

~~~~~~~~~~~~~~~~~~~
Bonnie
Would you describe this as sweet in the mouth? It sounds quite sweet to me. I like a savoury bread, any suggestions?
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Old 10-26-2011, 05:59 AM   #48
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Quote:
Originally Posted by beeb View Post
I'm wondering here if the things I have in bold could not be replaced with a low calorie sub? Egg Beaters for the 3 eggs and either FF half and half or even regular half and half and cut the oil to 1 or 1.5 TBS oil to cut the calories way down. Does anyone think it will work? Or will the recipe/taste be compromised doing this?
I'd go with almond milk(silk pure almond @ 35 calories per cup), 1 whole egg + 3 whites and, strange as it sounds, 1/2 a finely grated zucchini for the oil OR leave the oil off and add more pumpkin (like low-fat recipes use applesauce in place of oil).
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Old 10-27-2011, 07:20 AM   #49
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LOW CAL PUMPKIN MUFFINS

I just made this recipe up last night, because I had some pumpkin left over and it sounded so seasonal!

Each muffin has 74 calories, 3 net carbs, 5 grams fat, 4 grams protein

66 grams hokkaido pumpkin, or, about 1/4 of a hokkaido (you can use regular pumpkin, too! Nutritionally it is nearly the same)

2 egg whites

3 tablespoons soy flour

1 tablespoon flax meal

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 tablespoon olive oil

1/4 cup eyrithritol (sorry; I just CANNOT remember how to spell this!)

1/4 tsp vanilla extract

Preheat oven to 400 degrees (F)
Mush it ALL up together with a fork until you get as well mixed a mush as possible.

Divide up between 4 muffin cups and bake for 15 minutes (APPROXIMATELY) keeping an eye on the muffins. Remove from the oven when the tops start to brown.

Let cool.

Top with Eyrithritol mixed with water (into a paste), a little butter, or eat as they are!

They have more of a pumpkin pie consistency than a muffin!
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Last edited by stardustshadow; 10-27-2011 at 07:21 AM.. Reason: add more nutritional info that I forgot
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Old 10-27-2011, 08:00 AM   #50
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Quote:
Originally Posted by Dottie View Post
I'd go with almond milk(silk pure almond @ 35 calories per cup), 1 whole egg + 3 whites and, strange as it sounds, 1/2 a finely grated zucchini for the oil OR leave the oil off and add more pumpkin (like low-fat recipes use applesauce in place of oil).
Thanks Dottie!! Will try and see what happens.
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Old 10-27-2011, 10:10 AM   #51
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I made a cabbage soup that is very yummy!
I got the idea from 'the cabbage soup diet,' haha.

I loooooove my veggies so I make use of them especially on DDs!!

about 6 cups of water( I didn't measure it out!
2 chicken bouillon seasoning packets ( I use the low sodium kind)
1/2 packet of liptons soup packet(onion and mushroom kind..) be careful with these. If I'm reading right a whole packet adds 100cals)
7 oz carrots
4 celery stalks
1 green onion bunch
1/2 onion
And 25oz of cabbage cause thats what would fit in my pot
salt/pepper to taste.

Makes a lot and you can snack on it all day. I love making soups like this! I posted another recipe in the thread below this one that is also really good.

It came out to 280 cals roughly for the whole pot. I did not add the estimated 25 cals for the soup packet or the cals in the onions.
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Old 10-27-2011, 11:25 AM   #52
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This is probably not original, but Gluc chocolate pudding
1 cup almond milk (silk pure almond 35 cals)
1 heaping tbs dark cocoa powder (20 cals)
1tsp gluc powder (thanks jen lol)
pinch cayenne pepper (I like the flavor)
either s/f chocolate syrup or chocolate extract/flavoring since the cocoa doesn't quite do it
sweetener to taste (gluc seems to dull the sweetener, so go just a little more than you think you need)

Dump everything into a deep mixing glass and blend for 20 seconds using an immersion blender with a whisk attachment -or similar method.
Refrigerate until set.

Makes 2-3 servings of very filling chocolaty pudding stuff.
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Old 10-28-2011, 07:43 AM   #53
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DaVinci's sells SF Chai syrup. Today I made an awesome delicious 35 calorie hot Chai--mixed Chai w/ 1 cup of Silk Almond milk, heated it up and frothed with my little stick frother. Really hit the spot.
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Old 10-28-2011, 07:49 AM   #54
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also--I know I have written this down somewhere here before, but I made a delicious shiritaki clam linguine last night: 1 pkg rinsed and dried Shiritaki noodles, juice from one can clams, 2 Tbs white wine, fresh chopped garlic and 1 Tbs onion sauteed together. When hot, add in clams and 1 tsp butter and 1 tsp parmesan. delicious, filling and less than 150 calories for the whole thing.
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Old 10-28-2011, 02:12 PM   #55
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DD Chicken Sausage Tuscano Soup

3 4" chicken sausage links, slices
1 small onion, diced, 2 1/2 ounces
1 5 oz potato, cut into small cubes
2 cloves garlic, minced
6 cups chicken broth
10 ounce package fresh spinach
1/2 cup fat free half and half
Salt and pepper, to taste
OR Salt and Red Pepper Flakes, to taste
2 TBS grated Parmesan cheese, optional

Slice sausage (it slices very well if slightly frozen). Brown the sausage in a 4-quart soup pot along with the onion and garlic. Add the broth, potato and bring to a boil. Lower heat and simmer 30 minutes or until potato is done. Add the FF half and half and simmer a few minutes until heated through and nice a hot. Season to taste with salt, black pepper or red pepper flakes. Sprinkle a little Parmesan cheese over each serving, if desired.

NOTE: Taste before adding salt to this soup. Some chicken sausage has enough salt to season this soup without adding any salt.

Makes 3 servings at 191 calories a serving. (Calorie count is including the 2 TBS of Parmesan cheese. If not using deduct 40 calories from entire recipe).
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Old 10-29-2011, 05:18 AM   #56
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Kale, Turkey and White Kidney Bean soup

1 lb Ground Turkey Breast
1 1/2 cups Cannellini Beans White Kidney Beans
1 bunch Kale, chopped
2 cups Natural Goodness Chicken Broth (or whatever low-fat or fat free brand you like)
4 cups water
1 tbsp Italian Herb Seasoning Grinder
1/2 cup Yellow Onions - Diced
1 cup Celery Sliced
salt and pepper to taste
additional boullion if needed

Add 1/2 tablespoon dried italian seasoning, salt and pepper to the turkey and roll into marble sized meatballs. Count how many you make, divide by 6 to get the correct serving amounts.
Add the meatballs to a large, deep pan and brown on all sides, shaking the pan to move them around.
Add the celery and onions and gently saute them as well until just starting to soften (about 5 minutes), then add everything else and simmer 20 minutes or until the kale is tender.

Per serving: 165 calories, 11.5g carbs, 4g fiber, 23g protein
If you can afford the calories, a can of diced tomatoes is nice in this, too
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Old 10-29-2011, 08:26 AM   #57
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delicious, filling 75 calorie strawberry-rhubarb breakfast shake:

1/2 cup silk almond milk: 17 calories
1.5 cups cold water
1/3 cup eggwhites: 30 cals
5-6 frozen strawberries: 10? cals (probably less)
3 Tbs cooked/sweetened rhubarb: 15 cals
1 Tbs strawberry jello powder mixed w/ 1 tsp glucomannan powder

blend and enjoy! thick, sweet, proteiny goodness!
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Old 10-29-2011, 03:40 PM   #58
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Pork Chop Suey Soup
(I'm going to make this today and eat it all day for my DD tomorrow)

6oz lean pork tenderloin, cut into small pieces (180 cals)
2 cups low-fat chicken broth (pacific naturals 20 cals)
1 cup water
additional chicken boullion if desired
1/2 cup diced onion (33 cals)
1 large can La Choy Chop Suey vegetables (7 servings per can size - 105 cals)
1T fresh grated ginger (10 cals)
2 cloves garlic, minced (8 cals)
1T coconut aminos (15 cals- use soy sauce or fish sauce if you like)
salt and pepper to taste

Saute pork and onions along with the garlic and ginger, in a pan sprayed lightly with cooking spray until pork is cooked and onions are soft. Stir constantly so the garlic doesn't burn - about 8 minutes.
Add everything else and simmer about 10 minutes to let the flavors blend.
(This is better the next day so the flavors get a chance to develop).

Entire recipe: 371 cals; 38g carbs; 1.5g fiber; 34g protein

** The canned veggies have a lot of sodium. You can drain and rinse them well and eliminate a lot of it or use frozen stir fry veggies, just adjust the calories accordingly
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Old 10-30-2011, 06:51 AM   #59
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I was watching Gordon Ramsay's F Word and he made crab rolls, like spring rolls, over a mango salsa.
It was just a mix of crab, finely minced jalapeno, finely slice green onion, stone ground mustard, mayonnaise(use fat free? or f/f greek yogurt?), parsley, salt and pepper, mix up then roll in lettuce leaves and serve over the mango salsa (buy it already made?) that was diced mango, diced red onion, lime juice, diced jalapeno, salt and pepper and i think that was all.
Seems like it would be a nice DD recipe
Oh I'd maybe roll the completed roll in nori for the added benefits of seaweed

Wait found the recipe:
http://homepage.mac.com/bentley27/My...Mango-494.html

300g white crab meat
½ red chilli, deseeded and finely chopped
1 shallot, peeled and very finely chopped
small handful of coriander, leaves chopped
2 tablespoons wholegrain mustard
6-7 tablespoons mayonnaise (see below)
squeeze of lime juice
1 large head of iceberg lettuce, washed
-Salsa:
2 large ripe mangoes, peeled and cubed
1 red chilli, deseeded and very finely chopped
1 small red onion, peeled and very finely chopped
juice of 1 lime
1 tablespoon sesame oil
1 tablespoon olive oil, plus extra to drizzle
handful of mint leaves, chopped
sea salt and freshly ground black pepper

Directions

Put the crab meat into a bowl and run your fingers through the meat to pick out any little bits of shell. Add the chilli, shallot and chopped coriander and fork through to mix. Stir the mustard into the mayonnaise, then mix enough into the crab meat to bind the mixture. Season with salt and pepper and add lime juice to taste.

Separate the lettuce into individual leaves. Trim the sides to get 10-12cm wide strips. Carefully flatten the trimmed lettuce leaves on a chopping board, without tearing them. Place a heaped tablespoon of crab filling along one end of each strip and roll the lettuce leaf around the filling to encase it. Place, seam side down, on a plate. Continue until you’ve used all the crab filling.

For the salsa, combine all the ingredients and spread the mixture onto individual serving plates. Arrange the crab wraps on top, drizzle with a little olive oil and sprinkle with sea salt and black pepper. Serve at once.
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Old 10-30-2011, 08:02 AM   #60
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DD Gummy Candies w/Pic

This is taken from a recipe that Linda Sue has on her site that was originally posted by Soobee. I used pumpkin candy molds for mine this time and got 10 large gummies. The whole recipe is 40 calories which makes my pumpkin gummies 4 calories each!! My pumpkin candy are big so if you make them in smaller molds or cut them into bite sized pieces from another container you can get many more gummies!! I love the taste and texture of these, they just like real gummies to me!!!!!


DD GUMMIES

1/2 cup cool tap water
3/4 cup granular Splenda or equivalent liquid Splenda or sweetener of choice
2 teaspoons extract of choice (I used cherry this time)
2 packets unflavored gelatin

In a glass bowl, mix the water, Splenda/sweetener, and extract well. Sprinkle the gelatin evenly over the water then stir in. It will be a bit lumpy and not completely blended. Microwave on HIGH 1 minute; stir well. Microwave another minute; stir well. Microwave 30 seconds more and stir. Pour into candy molds as I did (I used pumpkin ones) or a square container like a small meatloaf pan or something smaller. Chill about 1 hour until set. When set pop out the gummies from the molds or if you used the square container, cut into bite sized pieces and remove from container. Store in closed container in refrigerator.

Enjoy!!



This is a lunch sized plate and the gummies are pretty large, a little bigger than the size of a quarter.

Last edited by Beeb; 10-30-2011 at 08:05 AM..
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