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Old 05-07-2012, 12:42 PM   #721
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Thanks for the review, Adi!!
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Old 05-07-2012, 01:29 PM   #722
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Tuna-ghetti Casserole

Today's experiment was not only tasty, but quite filling! I had intended to eat both servings, but I just couldn't! And only 138 calories a serving. And 3 hours later, I'm STILL full!!!


Since low-carbing has proven to no longer help me lose weight (I have been stalled at 170 for 2 full years until recently switching over to JUDDD), I’m starting to pull my calories way down on alternate days to see if that helps. This recipe, as written, is fairly high in carbs due to the spaghetti squash, but it is quite low in calories, so I will be having it occasionally now. To pull the carbs down considerably you could substitute julienned zucchini noodles in lieu of the spaghetti squash. As there are just two of us, I only used half the pouch of tuna for this small dish, but you might want to double the recipe and use the full pouch for a family of four. This dish would be good with a side of steamed, buttered broccoli or some nice fresh green beans. This dish is suitable for Induction. On my UP days, I plan to sprinkle an ounce or two of cheese on the top.

INGREDIENTS:

2 c. cooked spaghetti squash threads
3 oz. water pack tuna (half a can or pouch)
1 oz. onion, chopped
1 oz. red bell pepper, chopped
small jalapeno, seeded and chopped fine
c. low-fat canned cream of chicken or mushroom soup, undiluted (or heavy cream, if you prefer)
tsp. my Seafood Spice Blend (Emeril’s or Chachere’s spice blend will do)
1/8 tsp. black pepper
Dash sea salt
1 oz. cream
1/4 c. water

DIRECTIONS: Preheat oven to 350. Grease a small casserole lightly. Cut squash in half, invert in large glass dish with -” water and microwave on HI for 15 minutes. Scrape out and discard seeds. Fork out the threads onto a plate and set aside. You will only need 2 c. of threads for this two-serving recipe. In a non-stick skillet, saute or sweat down the onion, bell pepper and jalapeno over medium heat until tender. Add in the spices, soup concentrate, cream and water and simmer for 3-4 minutes. Toss in squash threads and stir. Spoon the mixture into the greased casserole pan and bake in a 350 oven for 15-20 minutes. Serve with your favorite green veggie or green salad.

NUTRITIONAL INFO: Makes 2 servings, each contains:

138.5 calories
3.15 g fat
16.4 g carbs, 3.0 g fiber, 13.4 g NET CARBS
12.5 g protein
351 mg sodium
538 mg potassium
25% RDA Vitamin B6, 52% B12, 60% selenium, 35% c, 48% niacin, 15% phosphorous, 10% zinc
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Last edited by buttoni; 05-07-2012 at 01:30 PM..
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Old 05-07-2012, 02:48 PM   #723
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Originally Posted by sophiethecat View Post
Cheddar Beef Enchiladas

Beeb requested this recipe after I posted how good it was on the "what are you eating" thread. It really hit the spot for me on DD tonight, but it makes a whole casserole and it's definitely not DD friendly unless you have no more than 1 enchilada. (Save some more enchiladas for your UD - it's worth it!)

I made a few little changes from the original recipe on Allrecipes to make preparing it faster.

Ingredients

* 1 pound ground beef
* 1 (1.25 ounce) package taco seasoning
* 1 cup water
* 2 cups cooked rice
* 1 (16 ounce) can refried beans (or any beans - I used 1/2 can of drained red beans)
* 2 cups shredded Cheddar cheese, divided (I used 1 c. cheddar in the mix and then put slices of hot pepper cheese on top)
* 10 (8 inch) flour tortillas
* 1 (16 ounce) jar salsa
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted (I made my own with some butter, flour, half & half and broth)

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice & beans. Cook and stir until liquid is evaporated. Stir in half the cheese.

Spread about 1/4 - 1/2 cup mixture down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. (I didn't grease mine, just spread about 1/4 c. salsa in the bottom of the dish)

2. Combine salsa and soup; pour over the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted.

Cover and freeze remaining casserole for up to 3 months.

I don't have a calorie count, but ****** says 1/2 a beef, bean & cheese enchilada plus 1/4 c. rice is about 165 calories. It tastes so good to me, it MUST be more calories than this!
So if I ate 2 of these, that would be 660 calories?
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Old 05-07-2012, 04:27 PM   #724
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So if I ate 2 of these, that would be 660 calories?
I ran the recipe through Fitwatch, and I got 175 calories per enchilada (I had 12 servings, and my tortillas were smaller by 2", I think).

This recipe was a HUGE hit with my non-dieting family, so thank you for posting!!! I will definitely be making it again.
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Old 05-07-2012, 05:31 PM   #725
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Quote:
Originally Posted by msack3889 View Post
So if I ate 2 of these, that would be 660 calories?
Quote:
Originally Posted by msack3889 View Post
I ran the recipe through Fitwatch, and I got 175 calories per enchilada (I had 12 servings, and my tortillas were smaller by 2", I think).

This recipe was a HUGE hit with my non-dieting family, so thank you for posting!!! I will definitely be making it again.
I am truly losing my mind, and I can't edit, so...once I remembered to add the beans in, I got ~205 per enchilada
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Old 05-07-2012, 08:14 PM   #726
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Thanks buttoni this looks so good and full of ingredients I like hehe
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Old 05-08-2012, 08:45 AM   #727
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I realized the gluc/gelatin mousse recipe I posted has too much gelatin....I think it should be 3/4 tsp.

Sorry.
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Old 05-08-2012, 09:15 AM   #728
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Progresso Light Chicken & Dumplings is delicious and only 160 for the whole can.

I am having that plus salad for lunch today.
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Old 05-08-2012, 10:06 AM   #729
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Progresso Light Chicken & Dumplings is delicious and only 160 for the whole can.

I am having that plus salad for lunch today.
Throw in a bag of shirataki rice and you won't even want dinner.
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Old 05-08-2012, 01:34 PM   #730
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[QUOTE=Justwaiting;15620234]I've been dieting for the past 2 1/2 months and am always looking for east, but delicious, low calorie recipes. I get easily burnt out on the same old diet foods, so when my friend passed this onto me, I "gobbled" it up!
Here's the recipe:

1 lb of extra lean ground beef
1 box of Stove Top Stuffing-Savory Herb
2 egg whites
1 C water

Preheat oven to 350 degrees. Prepare muffin tin with Pam cooking spray. Mix all the ingredients together well in a bowl. Fill each muffin cup approximately half full with the mixture. Bake for 25-35 minutes, until done.

Approximately 100 calories and 2 grams of fat per "cake".

The ground beef can be substituted with ground turkey or ground chicken. You can also top with ketchup if you like that.[/QUOTE

I replaced the beef with extra lean turkey and it came out to 80 calories each. Used 1/4 cup for each muffin - made 17 muffins - very filling !
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Old 05-08-2012, 06:19 PM   #731
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DD Creamy Egg Custard

ONLY 32 CALORIES per serving!! This recipe, as written, makes 4 servings in 4oz Ramekins.

Ingredients:

3/4 cup Egg Beaters
1 cup Unsweetened Almond Milk
1 TBS PolyD or 1 tsp Gluc powder
1 to 2 tsp vanilla extract
1 TBS granular sweetener of choice
3 Drops liquid sweetener (if you don't have this just use more granular to make as sweet as you like. I over sweet because I didn't want an "eggy" taste and this did the trick).
Dash of Cinnamon

Directions:

Whisk all ingredients together until well blended.
Spray 4 ramekins with cooking spray then evenly distribute the mixture into the ramekins
Place in a pan, fill with water 1/2 way up the ramekins creating a water bath, and bake at 350 degrees until "set". They will be golden and not jiggly anymore when done.
Cool on counter, then place in refrigerator until well chilled.
Enjoy!!

These can be frozen, also. When needed just defrost on your counter until not frozen anymore, stir with a spoon and enjoy!

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 7
Calories 32

% Daily Values*
Total Fat 0.75g 1%
Saturated Fat 0g 0%
Polyunsaturated Fat 0.125g
Monounsaturated Fat 0.5g
Cholesterol 0mg 0%
Sodium 114mg 5%
Potassium 81mg
Total Carbohydrate 4.62g 2%
Dietary Fiber 3.1g 12%
Sugars 0.12g
Protein 3.38g
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Last edited by Beeb; 05-08-2012 at 06:21 PM..
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Old 05-08-2012, 06:48 PM   #732
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Oh, Linda, that sounds so good and for a DD even. I'm impressed and can't wait to try it tomorrow on my DD. Thanks so much for posting this one. I just posted an 81 calorie mango ice cream bar over on the regular recipe forum that would be good for an UP day.
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Old 05-08-2012, 08:15 PM   #733
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I may you for that one
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Old 05-09-2012, 03:00 AM   #734
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The enchiladas look fab.

My salad Nicoise.

Ahead of time par boil some French beans until not quite soft. Boil some new potatoes (the small wax salad ones) and an egg and leave them all until they are cold.

In a bowl tear as much crunchy lettuce as you like. Slice the potatoes into bite size and add with some of the beans. Slice half the egg and add with a few black olives. Then add your tuna (not too much). Toss with low cal dressing.

Keep an eye on portion size with the potatoes and tuna but you can have quite a lot for around 250 calories.

Filled me up for an entire DD.
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Old 05-09-2012, 05:37 PM   #735
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Quote:
Originally Posted by Justwaiting View Post
I've been dieting for the past 2 1/2 months and am always looking for east, but delicious, low calorie recipes. I get easily burnt out on the same old diet foods, so when my friend passed this onto me, I "gobbled" it up!
Here's the recipe:

1 lb of extra lean ground beef
1 box of Stove Top Stuffing-Savory Herb
2 egg whites
1 C water

Preheat oven to 350 degrees. Prepare muffin tin with Pam cooking spray. Mix all the ingredients together well in a bowl. Fill each muffin cup approximately half full with the mixture. Bake for 25-35 minutes, until done.

Approximately 100 calories and 2 grams of fat per "cake".

The ground beef can be substituted with ground turkey or ground chicken. You can also top with ketchup if you like that.
These are fabulous! I used Pepperidge Farm stuffing because that's what I had waaaay back in the cupboard.
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Old 05-09-2012, 07:01 PM   #736
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These are fabulous! I used Pepperidge Farm stuffing because that's what I had waaaay back in the cupboard.
I use just store brand stuffing and they really are tasty along with a salad and some veggies it really makes a nice dinner!!
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Old 05-10-2012, 09:17 AM   #737
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Dumb question here......but do you cook the ground beef first before mixing in the rest or not????
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Old 05-10-2012, 09:41 AM   #738
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Dumb question here......but do you cook the ground beef first before mixing in the rest or not????
I didn't cook the beef first. I found mixing the water and egg, then added the beef and stirred well, then added the stuffing made for a more evenly distributed muffin.
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Old 05-10-2012, 01:35 PM   #739
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Okay! Thanks!
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Old 05-10-2012, 03:34 PM   #740
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Throw in a bag of shirataki rice and you won't even want dinner.
I will do that once I receive them from Netrition

Thanks for the suggestion
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Old 05-13-2012, 09:07 PM   #741
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Chicken Noodle Soup

This quick dish came to my rescue tonight at 10pm when I was really, really hungry but only had 20 calories left to stay within my 500 cal. DD limit.

DD CHICKEN NOODLE SOUP

1 bag shirataki noodles (I used the 0 calorie yam variety for this)
1 chicken bouillon cubes (in a pinch)
2 c. water (or omit the cubes and use 2 c. homemade chicken broth)
Pinch onion powder
Pinch McCormick's Montreal Chicken spice blend
2 drops yellow food coloring (optional)
thicken (if desired) with a few sprinkles of xanthan gum and stir

This was very filling and very good. I like the McCormick spice for soup, even though I'm not so fond of it on baked chicken. I'll be making this soup again, but will use homemade stock in future. I didn't have any left in my freezer. I prefer to avoid the bit of sugar in those cubes. But it sure got me through my DD today.
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Old 05-14-2012, 08:18 AM   #742
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Grits

2 cups cooked grits - 220 calories
salt and pepper
1/4 T butter - 25 calories

Delicious and satisfying for breakfast, lunch or supper.
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Old 05-14-2012, 09:17 AM   #743
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Mexican Cottage Cheese Salad

1/2 cup low fat cottage cheese (100 cals)
1/2 cup kidney or black beans, drained (120 cals)
1/4 cup chunky salsa (20 cals)
1 cup any lettuce or field greens (8 cals)

Combine first three ingredients and serve on lettuce

150 cals, 20 grams protein
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Old 05-14-2012, 09:25 AM   #744
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Originally Posted by cactusrose63 View Post
Mexican Cottage Cheese Salad

1/2 cup low fat cottage cheese (100 cals)
1/2 cup kidney or black beans, drained (120 cals)
1/4 cup chunky salsa (20 cals)
1 cup any lettuce or field greens (8 cals)

Combine first three ingredients and serve on lettuce

150 cals, 20 grams protein
I get 248
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Old 05-14-2012, 10:07 AM   #745
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Oops I meant 250....typo!

Mexican Cottage Cheese Salad

1/2 cup low fat cottage cheese (100 cals)
1/2 cup kidney or black beans, drained (120 cals)
1/4 cup chunky salsa (20 cals)
1 cup any lettuce or field greens (8 cals)

Combine first three ingredients and serve on lettuce

250 cals, 20 grams protein
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Old 05-18-2012, 04:18 PM   #746
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Quote:
Originally Posted by cactusrose63 View Post
Oops I meant 250....typo!

Mexican Cottage Cheese Salad

1/2 cup low fat cottage cheese (100 cals)
1/2 cup kidney or black beans, drained (120 cals)
1/4 cup chunky salsa (20 cals)
1 cup any lettuce or field greens (8 cals)

Combine first three ingredients and serve on lettuce

250 cals, 20 grams protein
I actually made this with half the black beans and no lettuce. It tasted better and is only 175 cals and very satisfying....
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Old 05-18-2012, 04:38 PM   #747
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Mango Lassi(ish) Shake

1 C plain nonfat Greek Yogurt (120)
8-10 oz cold water
Mio (I used peach/mango)

Shaker cup (like you find with the protein shake mixes-mine has a mesh screen the ingredients go through)

Put all ingredients in the shaker cup, put on the lid, and shake, shake, shake! Picture maracas here.

It wasn't a "perfect" mango lassi, but it was pretty darn good, had plenty of protein, and kept me full for a very long time. I could see doing this with half the yogurt and 1/4 t - 1/2 t gluc for less calories (but also less protein).

Today's an UD and I had it with a banana. I think I'll try it tomorrow as above (the 1/2 yogurt/gluc version) and use berry pomegranate Mio for my DD.
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Old 05-18-2012, 08:10 PM   #748
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Sounds good...add some cardamom for a more lassi-ish flavor!
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Old 05-18-2012, 10:15 PM   #749
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Originally Posted by KeirasMom View Post
Mango Lassi(ish) Shake

1 C plain nonfat Greek Yogurt (120)
8-10 oz cold water
Mio (I used peach/mango)

Shaker cup (like you find with the protein shake mixes-mine has a mesh screen the ingredients go through)

Put all ingredients in the shaker cup, put on the lid, and shake, shake, shake! Picture maracas here.

It wasn't a "perfect" mango lassi, but it was pretty darn good, had plenty of protein, and kept me full for a very long time. I could see doing this with half the yogurt and 1/4 t - 1/2 t gluc for less calories (but also less protein).

Today's an UD and I had it with a banana. I think I'll try it tomorrow as above (the 1/2 yogurt/gluc version) and use berry pomegranate Mio for my DD.
I agree. I had it for my afternoon snack and I wasn't hungry at dinner time. Delish!
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Old 05-19-2012, 08:18 PM   #750
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Keira's mom did you ever try the mango sf syrup ? Bet it would increase the mango taste.
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