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Old 06-15-2012, 08:51 AM   #781
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I aim to please I just ran the numbers, using 2c almond milk, 1c davinci, and the rest the same-- 55 cal per serving (8 servings) and 0 g net (not sure how that's possible, so let's say 1g).

I'll try this on my next batch.
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Old 06-17-2012, 05:37 PM   #782
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My son loves General T'sos Chicken but you know it's really high in calories and carbs (lots of sugar!).
I think I ended up with a nice flavor profile in this one, and he approved

Peachy Orange Chicken
Makes 2 servings @ 227 cals; 5g fat; 20g carbs; 5g fiber per serving



Ingredients

6 oz Beef Steak: Top Sirloin, Lean Only
1/2 cup Frozen Peach slices (no sugar -just peaches, or 1 medium fresh peach)
6 stalks Fresh GREEN ONIONS
4 oz Mushrooms - Button
1 med Zucchini
2 oz Sugar Free Orange Syrup (I used Torani)
1 tbsp siracha Sauce
2 tbsp Ponzu sauce(I used kikkoman)
1/2 tsp Garlic Powder
1 tsp Ginger Powder
salt and pepper to taste - but I used a lot of fresh black pepper and it was good

Directions
Slice mushrooms, peaches(thawed) and zucchini into slices the same thickness. Cut onions into 1" pieces.
Slice beef very thinly.
Mix the ponzu (or soy sauce), sirracha, orange syrup, ginger and garlic powders, salt and black pepper.
Pour about 1/2 the sauce over the beef, toss to coat and let marinate at room temp for about 30 minutes.
Spray a skillet with cooking spray and get very hot. Add the veggies and fruit and stir fry for 2-3 minutes, then add the beef and stir for 2 minutes. Add all the sauce and bring to a simmer until slightly thickened (about 4-5 minutes). (thicken sauce with glucomannan if desired).
Serve as it or over miracle noodles or cauliflower rice (25 cals per cup of cauliflower).

*You could leave the peaches out and add celery or something else for a little more bulk.
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Old 06-18-2012, 09:18 AM   #783
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Oven Roasted Cabbage

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat the oven to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. Rinse and quarter the cabbage. Place each quarter on a piece of foil large enough to wrap it in. Spoon about 2 tbsp of the marinade on top of each making sure to get it in all the nooks and crannies. Wrap 'em up and bake for 30 mins.

The wedges reheat wonderfull in the oven or the microwave!

Approx Nutritional Information per serving
Servings 4
Amt per Serving 1 wedge
Calories 80 Fat 2g Fiber 6g
Sugar 8g Sat Fat 0 Carbs 15g Protein 4g

I'm going to have 2 for dinner tonight! 160cal, 18g net carbs!
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Old 06-18-2012, 01:48 PM   #784
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Salmon Salad

1 can of salmon (I used Trader Joes Pink Salmon with no salt) 180
1 oz onion finelly chopped (12)
3 oz cucumber finelly chopped (9)
2 hard boiled egg whites (34)
lemon juice, salt

total 235 cal

combine all the ingredients and enjoy. I ate this today with 2 oopsie rolls (which I adore). You can also serve it on romaine lettuce.
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Old 06-20-2012, 11:04 PM   #785
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110 calorie seafood "quesadilla"

1/2 a Joseph's Lavash Bread (50 cals)
1 Weight Watchers White Cheddar Triangle (30 cals)
1 30 calorie stick of imitation crab leg (the longer ones are 45 cals, the shorter ones 30, so just check the package) (30 cals)

Cut the crab leg into thin slices, spread out over half of the Lavash Bread. Then cut the cheese into small chunks and spread throughout.

Fold the top half of the Lavash over the bottom half and microwave for 40 seconds until the cheese is melted.

Cut into slices and enjoy like a quesadilla. 110 calories (14 grams carbs, 4 fiber and 9 protein) for a really yummy meal - for me usually lunch.

(The options here are endless, replace the crab sticks with shrimp or chicken, use one of the other Laughing Cow light cheeses, add some veggies....you'd just have to adjust the calorie count as needed. I am just really enjoying the simplicity of the version above and it is really yummy!
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Last edited by 2BoysMom; 06-20-2012 at 11:06 PM..
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Old 06-21-2012, 06:49 AM   #786
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OMG that sounds both simple and delicious, Marianne! I have the lavash and cheese on hand but will have to check out that imitation crab today at the grocery store. It's my day to go shopping. Thanks so much for posting this clever creation.
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Old 06-22-2012, 11:02 AM   #787
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Peach Bread Pudding/Cake

I took Ouizoid's Apple Muffin recipe and subbed in 2 oz. mashed peaches and man was it ever good! Mine's more like a damp pudding cake or bread pudding as it was fairly damp, but good just the same. Here's what it looks like:

Ingredients:

2 oz. mashed peach (peeled)
1 egg white (or 3 T. carton whites)
2 T. oat fiber
½ tsp. baking powder
¼ tsp. gluc powder
1/8 tsp. cinnamon
Pinch nutmeg
2 T. Davinci Vanilla (peach if you have it)

Stir well and MW for 1 min 30 sec. or until dry to touch in center.

1 Serving. 43 calories, .2 fat, 17.9 carbs, 11.9 fiber, 6 g NC, 4.1 protein
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Old 06-22-2012, 01:35 PM   #788
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Yum. Going to try that tomorrow on my DD- thanks
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Old 06-23-2012, 05:16 AM   #789
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Dottie that recipe sounds so good! Love to marinade my meat and your marinade really sounds interesting have the da vincis orange syrup but never use it.

Marianne love your recipe quick and easy plus I love love love crab leggs will have to get some and try this.

your bread pudding looks soo good where can I find the apple muffin recipe you speak of??
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Old 06-23-2012, 01:08 PM   #790
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Just copy the one above and sub in 2 T. applesauce for the 2 oz. peaches. That's all I changed.
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Old 06-23-2012, 07:29 PM   #791
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"Greek stuff" salad dressing

--Greek yogurt (about 1/3 cup??? for large salad)
--Brine from Greek peppers (pepperoncini) (**plus I put a lot of sliced peppers into my salad!!!**)
--Kalamata olive tapenade (25 cal/tbsp)
--LOTS of garlic (I used powder)
--black pepper to taste
--(feta cheese)

--rosemary? I didn't add it but just thought of it as I was taking my last bite of salad.
(I keep rosemary in a pepper grinder, love to grind a little onto my food!!!)

I didn't measure...was just making a salad & wanted feta cheese in it but also a creamy dressing.
And I don't think I've ever heard of/seen a creamy Greek dressing.
But then I thought...hey, I have some Greek yogurt!!!

Since it's an UD, I used full fat yogurt, used big chunks of feta (and added olive oil & walnuts).
For DD, low fat or fat-free yogurt, and maybe mash a little feta into the dressing so the flavor spreads around more.

The kalamata puree has such a strong olive flavor that it takes the place of olive oil quite nicely...and for a 1/5 of the calories!!!

The base of the salad was simple: romaine lettuce, grape tomatoes, Vidalia onions.

PS--I usually use "Greek seasoning" and fresh parsley in my feta/tomato salads. But I wanted something simpler tonight.
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Last edited by piratejenny; 06-23-2012 at 08:26 PM.. Reason: punctuation, PS
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Old 06-24-2012, 07:57 AM   #792
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PJ that sounds good.

I am a huge fan of greek salad and have it both days.
On DD's, I measure and use 1 t EVOO (which is a hardship), 2 kalamatas (25 cals) and the feta I have right now is 80 cals for 1/4c.

I buy the big jars of kalamatas at Costco. Since I am single, that should be telling......

Oh, and I use a sprinkle of oregano along w a few turns of pepper.

Last edited by jem51; 06-24-2012 at 07:58 AM..
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Old 06-24-2012, 10:34 AM   #793
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Thanks, Jem.

The tapenade I have has a little oregano in it.
As I was eating my salad, I was thinking that an extra pinch in this dressing would be good.

Have you tried kalamata tapenade? I bet you would love it!!!

Feta is a nice DD-friendly cheese; even the full-fat is about 75 calories/oz as opposed to 100-115 for Cheddar, Havarti, provolone, Muenster, etc. And it's so tangy & flavorful!!!
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Old 06-25-2012, 07:40 AM   #794
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I found a site called readyseteat that has some interesting looking recipes.
Here's one:


Ingredients

1/2 cup plain low-fat yogurt
1/4 cup light Italian dressing
2 teaspoons dried dill weed
2 large cucumbers, halved lengthwise, sliced (2 large = 3 cups)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1/4 cup thinly sliced red onion
1/8 teaspoon salt

Stir together yogurt, dressing and dill in large bowl. Add all remaining ingredients; stir gently to combine.

Serving Size 6 servings (3/4 cup each)
Calories 47

Total fat 1 g 2%
Saturated fat 0 g 1%
Cholesterol 2 mg 1%
Sodium 258 mg 11%
Carbohydrate 7 g 2%
Dietary fiber 2 g 6%
Sugars 5 g 0%
Protein 2 g 4%
Vitamin A 5%
Vitamin C 14%
Calcium 7%
Iron 5%
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Old 06-25-2012, 09:25 AM   #795
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Dottie that does sound interesting! What a good combo of flavors.
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Old 06-26-2012, 03:42 PM   #796
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I just put this in the "DD staples" thread, but here's what I did with those staples:

1) a small bag of generic "stir fry" veggies-- at my supermarket, this winds up being broccoli florets, some snow peas, and broccoli slaw. About 25cal per serving, and about 4-5 servings per bag (I counted as 4).

I followed the instructions to steam in the bag, instead of using oil to stirfry.

2) I used tomato sauce to top it with (instead of oil to fry it) since it was now steamed.

This brings me to about 150cal before topping with any protein (or not?) of your choice!

I used chicken thighs-- fattier than chicken breasts, but not by much (and sometimes way cheaper!).

I'm so full right now!

S.
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Old 06-27-2012, 08:12 AM   #797
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Linda Sue has added a recipe which looks fabulous; Sweet and Spicy Asian Fish.
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Old 06-27-2012, 12:10 PM   #798
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I'm sure there's some tastier soups around but I'm tired of being hungry on DD's. So I ran to the store this morning and made this HUGE soup to last 2 DDs. I'll call it my:

"I'll Never Be Hungry Again on a DD Soup!!!".

Makes almost 1 gallon of soup - 384 calories
I divide it in half for 2 DDs = 192 calories

Calories:
40 - 2 qt. (2 containers) - Low sodium chicken broth - (Wild Harvest Organic)
40 - 2 packages shirataki noodles
18 - 8 mushrooms
22 - 4 celery stalks
42 - 2 C. fresh parsley
30 - 1 carrot
32 - 1 C. cabbage slaw
25 - 1 C. zuchinni (1)
25 - 1 tomato
30 - 1 C. fresh green beans
30 - 1 C. cauliflower or summer squash
30 - 1 C. bean sprouts (2 oz.)
20 - 1/2 leek or some onion

black pepper; garlic and seasonings to taste.

My goal was to make a soup with the lowest calorie veggies and the highest volume. I prefer fresh veggies to frozen. Of course adding 4 ou. chicken would make it better - but more calories! Anyhoo - I was so hungry, didn't have time to research soups - I was starving today!!!

I'm going to try to eat a version of this every DD - for 192 calories it will fill me up for the whole day.
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Last edited by Heather; 06-27-2012 at 12:15 PM..
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Old 06-27-2012, 09:15 PM   #799
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Does anyone know if you can get glucomannan in Canada?
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Old 06-28-2012, 09:11 PM   #800
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Quote:
Originally Posted by Dottie View Post
My son loves General T'sos Chicken but you know it's really high in calories and carbs (lots of sugar!).
I think I ended up with a nice flavor profile in this one, and he approved

[b]Peachy Orange Chicken
Makes 2 servings @ 227 cals; 5g fat; 20g carbs; 5g fiber per serving[/b]


Ingredients

6 oz Beef Steak: Top Sirloin, Lean Only
1/2 cup Frozen Peach slices (no sugar -just peaches, or 1 medium fresh peach)
6 stalks Fresh GREEN ONIONS
4 oz Mushrooms - Button
1 med Zucchini
2 oz Sugar Free Orange Syrup (I used Torani)
1 tbsp siracha Sauce
2 tbsp Ponzu sauce(I used kikkoman)
1/2 tsp Garlic Powder
1 tsp Ginger Powder
salt and pepper to taste - but I used a lot of fresh black pepper and it was good

Directions
Slice mushrooms, peaches(thawed) and zucchini into slices the same thickness. Cut onions into 1" pieces.
Slice beef very thinly.
Mix the ponzu (or soy sauce), sirracha, orange syrup, ginger and garlic powders, salt and black pepper.
Pour about 1/2 the sauce over the beef, toss to coat and let marinate at room temp for about 30 minutes.
Spray a skillet with cooking spray and get very hot. Add the veggies and fruit and stir fry for 2-3 minutes, then add the beef and stir for 2 minutes. Add all the sauce and bring to a simmer until slightly thickened (about 4-5 minutes). (thicken sauce with glucomannan if desired).
Serve as it or over miracle noodles or cauliflower rice (25 cals per cup of cauliflower).

*You could leave the peaches out and add celery or something else for a little more bulk.
I'm confused! The recipe title is chicken but the ingredient is beef steak. Am I missing something?

Thanks for the info!! AND this recipe sounds wonderful!!
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Old 06-29-2012, 04:24 AM   #801
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Haha.. I was thinking General T'so's when I was typing it out
It's beef but you can use chicken
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Old 06-29-2012, 08:28 AM   #802
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Quote:
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Haha.. I was thinking General T'so's when I was typing it out
It's beef but you can use chicken
Thanks for this! I thought I was really losing my mind here for a minute!!
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Old 06-29-2012, 08:30 AM   #803
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Quote:
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Does anyone know if you can get glucomannan in Canada?
Yes, you can. Do a google search and you'll find options to purchase from.

Netrition also ships to canada.
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Old 06-29-2012, 09:13 PM   #804
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Quote:
Originally Posted by adillenal View Post
This was in reference to the OMM using strawberry everything. I made it using strawberry jello and vanilla pudding and fresh strawberries chopped up in it. Did not like it. The pieces of strawberries were mushy and the area of the muffin around them was not a good texture. Also turned out sickly sweet. I never thought I would ever say something was too sweet. I should have chopped the strawberries and put on top of the muffin. Or left them off entirely.
back to the drawing board.
What is an OMM please?
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Old 06-29-2012, 09:21 PM   #805
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One Minute Muffin.

IIRC, people make them in a mug and cook them in the microwave
(my microwave doesn't work any more lol)

Sometimes they're also called MIMs (muffin in a minute), I think?
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Old 06-30-2012, 05:53 AM   #806
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Mango Cream Dessert

(basically another variation on glucomannan pudding)

2 single serving containers of mango flavoured sugar-free jelly (this is like jello but has a vegetable thickener)
1 tbsp full fat coconut milk
stevia to taste
1 cup water
1 1/4 tsp glucomannan

1. Blend everything except SF jelly.
2. Add it in and blend.
3. Let sit in refrigerator until set.

I topped it with plain soya yogurt and chopped strawberries, but without that I'd guess it's around 45 calories for the entire recipe.
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Old 06-30-2012, 09:57 AM   #807
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Quote:
Originally Posted by piratejenny View Post
One Minute Muffin.

IIRC, people make them in a mug and cook them in the microwave
(my microwave doesn't work any more lol)

Sometimes they're also called MIMs (muffin in a minute), I think?
Ohhhhh. Lmao. I've been making these for over a year! Just didn't get the abbreviation.
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Old 06-30-2012, 06:53 PM   #808
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Curried Greens & Egg

I just wilted about 2 oz spring mix/baby spinach (it was getting a bit iffy but I couldn't bear to throw it away) with a little chicken broth, scrambled in an egg, and added curry powder.
Very yummy!

About/under 100 cals if using a medium or large egg, but you could use egg whites instead.

I also added a T of coconut oil cuz I'm experimenting with it this week.
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Old 07-02-2012, 01:29 AM   #809
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Quote:
Originally Posted by jem51 View Post
PJ that sounds good.

I am a huge fan of greek salad and have it both days.
On DD's, I measure and use 1 t EVOO (which is a hardship), 2 kalamatas (25 cals) and the feta I have right now is 80 cals for 1/4c.

I buy the big jars of kalamatas at Costco. Since I am single, that should be telling......

Oh, and I use a sprinkle of oregano along w a few turns of pepper.
that sounds good, when i want to reduce calories in greek salad i skip the oil entirely and just use balsamic vinegar, salt, pepper, and a healthy dose of oregano
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Old 07-02-2012, 06:06 AM   #810
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This recipe is off skinnytaste and I can imagine using 1/2 a serving (2T) over cooked chicken breast or using a full serving with shirataki noodles would be really good for a DD meal.

Creamy Parmesan Spinach Dip
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 79.4 • Fat: 6.2 g • Carb: 3.3 g • Fiber: 0.9 g • Protein: 3.2 g

10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
fresh pepper to taste

Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 2 cups.
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