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Old 07-28-2012, 01:35 PM   #841
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Oh sorry -that was Ragu brand, no added sugar (says it pretty big on the label, too)
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Old 07-28-2012, 08:46 PM   #842
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The Hunt's Garlic and Herb spaghetti sauce in the can also has no added sugar.
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Old 07-28-2012, 10:02 PM   #843
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I have found a few spaghetti sauces with very few carbs 4-5 or less per serving. I have tried the Hunt's no sugar- and they add splenda I believe... I like Splenda, but not in the sauce.
Hunt's has another one for the same amount of carbs and calories per serving that is not "no sugar" there are other brands, I like Rao's which I get at Walmart. If you check labels you will find some you like!
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Old 07-29-2012, 01:52 AM   #844
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And remember to check the label every time you buy it. Just because it doesn't have sugar this week - that doesn't mean it won't have sugar next week!
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Old 07-31-2012, 02:34 PM   #845
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Here's my Curry chicken (or turkey) Shirataki noodle recipe. It's modified from a Dukan Diet Recipe I found. So yummy.


Chicken (or turkey) Curry Noodles

1 medium sized chicken breast (I often use a pre-seasoned lean turkey patty, chopped up)
1 package Miracle Noodles (I like the Angel hair best)
1 egg (I use egg whites)
1/2 onion - chopped
1/4 - 1/2 tsp grated ginger
1 clove of garlic, chopped (I use more)
1/2 to 1 tsp chopped coriander
1 tsp curry powder (I use more)
1 tbs low sodium soy sauce
Salt, pepper
Grated lemon skin

Cube chicken breasts and mix them with the curry powder.
While the chicken marinates, rinse the noodles thoroughly in water (I think hot works better). Dry with paper towel. I think cutting them up helps them mix w/ the other stuff.

Start frying the chicken breast at medium heat on a non stick pan (I use a spray of PAM) for one minute, then add the onion, garlic as well as the grated ginger. Then add the noodles and the eggs, beaten slightly (if you have the yellow).
Stir fry everything for another minute and then add the coriander and the soy sauce.
Before serving, season with salt and pepper and add the grated lemon skin. (I skip the lemon - too hungry by this point!)

I keep pre-seasoned turkey patties in the fridge in baggies, and I tend to prefer that to the chicken. I chop up the burger, so it's more like ground turkey.
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Old 08-02-2012, 01:31 PM   #846
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I just wanted to say Thank You to all of the posters who have taken the time to post their recipes, thoughts and ideas in this thread! I have spent the last couple of weeks reading through every post as I had time. I have printed out recipes and ideas, and I have a little book to plan my down days. Now that I have started getting some experience, I am looking forward to adding my own ideas and recipes!

Thank you so very much- this thread has really helped me be successful!
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Old 08-05-2012, 02:48 PM   #847
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Beefy-Cheese Rice

1 pack miracle rice- rinsed and boiled (0 cal.)
1 wedge laughing cow light- I used garlic-herb (35 cal.)
1/2 tsp better than bouillon beef (5 cal.)
1/2 tsp gluc powder (0 cal.)
Total= 40 calories

Melt laughing cow cheese slightly= 15 seconds microwave
Add prepared miracle rice (hot)
Mix in BB beef and gluc powder
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Old 08-12-2012, 03:52 PM   #848
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Saw a recipe on pinterest for a 30 calorie frappaccino:

•1 Packet Truvia
•9 Large Ice Cubes
•1 Cup Water
•1 Serving Sugar Free Mocha-Maxwell House international cafe powdered mix

She put all the ingredients into a magic bullet, so it looks like it made around 16-20 ounces. Then she put a couple of squirts of fat free reddi whip, but that isn't in the calorie count. Looked really good.
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Old 08-14-2012, 06:35 PM   #849
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Just made something so good I can't wait to eat it tomorrow on DD!

Stuffed peppers:

8 oz lean ground turkey
1/4 onion
4 fresh mushrooms
One large sweet pepper (mine was orange)
2 light Laughing cow wedges (I used garlic)
Half a bag of miracle rice

Spray a fry pan w Pam and sautéed the chopped onion. Add the turkey and mushrooms to brown. Season with garlic salt and pepper and add the rinsed miracle rice. Add the cheese to the hot mixture off the heat and mix till melted. Halve the peppers and remove seeds. Fill the two halves with the meat mixture and pop into a 350 oven for about 20 minutes! I tasted it while cooking and it was delish. It has some great filling fiber and protein and comes in at ~200 cals for each half (400 total). I'll let you know tomorrow if it was as good heated up and if it was filling
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Old 08-17-2012, 06:21 PM   #850
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It was very good. Even better with some sirachi sauce. Not sure how filling. The last couple of DDs have been extra hungry for me so they might not have been a good test.
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Old 08-18-2012, 11:43 AM   #851
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I'm doing 600 calorie down days so I'm shooting for 3 meals of 200 calories each. For lunch today I made under 200 calorie shrimp & grits!

15 small shrimp, peeled & deveined
Garlic & chili powder
3 tbsp. of polenta or grits
3/4 cup water
2 tbsp. milk
1/4 tsp. chicken broth base

Cook the shrimp with garlic & chili powder in a nonstick pan. Mix the grits with the water, milk & broth mix. Microwave for 3-4 minutes - stirring once every minute - 194 calories total.

Last edited by cahira; 08-18-2012 at 11:47 AM.. Reason: Fixed amount of water.
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Old 08-19-2012, 03:48 PM   #852
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Quote:
Originally Posted by cahira View Post
I'm doing 600 calorie down days so I'm shooting for 3 meals of 200 calories each. For lunch today I made under 200 calorie shrimp & grits!

15 small shrimp, peeled & deveined
Garlic & chili powder
3 tbsp. of polenta or grits
3/4 cup water
2 tbsp. milk
1/4 tsp. chicken broth base

Cook the shrimp with garlic & chili powder in a nonstick pan. Mix the grits with the water, milk & broth mix. Microwave for 3-4 minutes - stirring once every minute - 194 calories total.
That sounds delicious!!!
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Old 08-22-2012, 06:04 AM   #853
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Green Tomato Salsa Verde
Makes 4 cups or 8 big 1/2 cup servings @ 40 cals per serving

Ingredients

3 cups Tomatoes, Green (this was 6 medium green tomatoes)
3 Jalapeno Peppers
150 g Yellow Onion Large
1 medium raw Green-bell Pepper
3 clove Garlic
2 whole Tomatoes, Medium, Red, Raw
1/2 cup Cilantro
2 yields Lime Juice Raw
2 tbsp Distilled Vinegar
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Ground Cumin


Place tomatoes, 2 of the jalapeno, onion and garlic in a large pot with 1/2tsp salt and bring to a boil.
Cover and simmer for 15 minutes until the tomatoes start to soften and the skin slips off the tomatoes.
Drain well and let cool until you can handle them.
In batches, chop everything in a food processor until it's the consistency you like your salsa. (including the raw jalapeno and the cilantro)
Once everything it processed, add salt and pepper to taste.
Let cool and refrigerate or freeze.
Use within a week if refrigerating.

*I like to make about 1/2 the batch smooth then a little chunkier and mix them.

Per 1/2 cup serving: 40 cals; .23g fat; 9g carbs; 1.8g fiber; 1.5g protein
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Old 08-25-2012, 03:50 PM   #854
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spicy Asian chicken and veg

freestyle:

chicken tenders, cut into 1 inch pieces (I had 9... this made enough for 3 servings)
about half a really large red pepper, also in 1 inch pieces
several handfuls of snow peas, trimmed and cut in half
1 Tbsp grated fresh ginger***
1 heaping tsp chopped garlic
a small blob of the cilantro in a tube (or mince some fresh... or leave out)
a splash of lite soya sauce, prob 1 Tbsp ish
1/4 tsp of red chili garlic sauce
1 Tsp chicken bouillion concentrate
water, probably about 1/2 a cup, maybe a little more


in a nonstick frypan, cook the herbs and sauces with the boullion and a few splashes of water. stir around for a minute or two. put in the chicken and saute, adding water as need be so nothing burns, but it is not too liquidy either. meanwhile, put the snowpeas in the microwave small lidded casserole with a tiny bit of water and cook on high for one minute, then add the red pepper and cook both together for one more minute. meanwhile, flip the chicken bit and keep adding slurps of water til the chicken is cooked through. drain the veg, mix into the chicken and stir around.

I counted for 1/2 cup of chicken, 1/2 cup of veg, and a few cals for the other adds.

spicy, flavourful, and about a 5 minute effort

*** I peel a big big hunk of ginger root and buzz it up in the food processer, and freeze it on parchment paper on a cookie sheet in 1 Tbsp blobs, then put the frozen blobs in a ziploc. between this and jarred minced garlic, I can do a stir fry in a hurry!

Last edited by tooraloora; 08-25-2012 at 03:52 PM..
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Old 08-26-2012, 07:36 AM   #855
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This is an idea more than a recipe.
It's pretty much zero everything unless you use a lot

Sweet flavored mustard
Mustard - yellow prepared, regular old mustard
Torani (or other) orange, pineapple or coconut syrup
black pepper

For every 1T mustard, use 1tsp syrup and a little pepper. Tabasco/pepper/siracha sauce is optional, too.
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Old 08-27-2012, 09:58 AM   #856
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Quote:
Originally Posted by Dottie View Post
This is an idea more than a recipe.
It's pretty much zero everything unless you use a lot

Sweet flavored mustard
Mustard - yellow prepared, regular old mustard
Torani (or other) orange, pineapple or coconut syrup
black pepper

For every 1T mustard, use 1tsp syrup and a little pepper. Tabasco/pepper/siracha sauce is optional, too.
Dottie, what are you favorite things to use this for?
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Old 08-27-2012, 10:48 AM   #857
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Chicken and fish, especially on down days when that added punch of flavor makes the food more enjoyable.
I've mixed a little low-sodium soy sauce with the mustard/orange syrup and added that to stir fries as a replacement for a high calorie sauce, too.
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Old 08-28-2012, 03:32 AM   #858
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It's still summer, but fall and soup season will be here soon enough!

Cheesy Cauliflower Soup for DD's:

Ingredients

1 cup Frozen Fresh Cauliflower (3oz by weight - 25 cals)
2 green onions, sliced thin
1 rib celery, sliced thin
1 wedge Laughing Cow Light Swiss Cheese (35 cals, if using another brand, adjust accordingly)
1 slice Fat Free American Cheese Singles, torn into pieces (Borden is 30 cals)
1 cup Chicken Broth, Reduced Sodium (25 cals, adjust if yours is less)
1 tsp Parmesan Cheese, Original (10 cals- optional)

Directions

Bring cauliflower to a simmer with 1/2 cup water. Once it's softened, drain the water and add everything except the parmesan and bring to a simmer to melt the cheeses.
Use a blender or immersion mixer to puree. Salt and pepper to taste. Sprinkle the parmesan on top if using.

Makes over 2 cups, 1 large serving @ 141 cals; 3.75g fat; 12.5g carbs; 4g fiber; 9g protein
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Old 08-28-2012, 06:56 AM   #859
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Dottie! I love Cauli soup SO much. Your recipe looks incredible--going to try it soon. Thank you!!

When I make broccoli soup, I add a Tbl of Tostitos Salsa con Queso to each bowl--spicy and cheesy--I might try that with the cauli soup here!
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Old 08-28-2012, 08:24 AM   #860
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Ouiz that sounds like a fabulous idea!
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Old 08-28-2012, 09:13 AM   #861
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A little heart healthy fat on DD's
I was experimenting with a dressing recipe and this came out really great -and it's avocado season!

Creamy Avocado Buttermilk Lime Dressing
1 cup low-fat buttermilk
1/2 an avocado (about 2oz of flesh)
2T lime juice
1-2T vinegar (to taste)
1 small fresh jalapeno (optional)
salt and pepper to taste

Puree the avocado and jalapeno(if using) with the buttermilk until smooth, then add everything else and blend well.

Makes about 1.5 cups (24 Tablespoons - a little more than that) @ 9 calories; .5g fat; 1g carbs;.08g fiber; .4g protein per Tablespoon
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Old 08-28-2012, 10:47 AM   #862
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Quote:
Originally Posted by ouizoid View Post
When I make broccoli soup, I add a Tbl of Tostitos Salsa con Queso to each bowl--spicy and cheesy--I might try that with the cauli soup here!
I love that stuff (bolded)...so few calories for so much flavor. I often use it as a dip for veggies. Just 1 T. goes a long way!
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Old 08-31-2012, 10:11 AM   #863
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I've been trying to come up with salad ideas that I'll love to eat but won't be full of all the calories yummy salads can sometimes have... So I got the idea to use salsa instead of dressing! Here's a totally yummy Mexican Shrimp salad that I love so much I'm eating it on UDs too!

2oz. of shrimp
2 tablespoons of salsa (I've been using the sweet corn & blackbean salsa from walmart, yum!)
fresh cilantro
one or two diced cherry tomatoes
1/2 of a lime
2 cups of romaine
1-2 tablespoons of diced avocado

I usually put everything in a tupperware except for the shrimp so that I can take it to work. I'll put some cayenne or fiesta lime Mrs. Dash on the shrimp in a ziplock baggie, and I use the frozen precooked kind so that I can just stick it in the microwave for a few seconds at work and dump on the salad when I'm ready to eat it.

According to my calorie counter this comes to 171 calories, 9.27 net carbs, 5.61 grams of fat and 23.71 grams of protein! Not bad!
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Old 08-31-2012, 03:28 PM   #864
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Originally Posted by JHoberer View Post
OMG this was soooo gooood!


DD Apple Pie! (Serves 2 people, 206 calories for 1/2 the recipe)

Put 150 grams of peeled diced apple in a bowl with a little cinnamon and sweetener, cover it and microwave it for 3 minutes. Let sit until everything else is ready.

Spread 3 laughing cow cinnamon cream cheese wedges over 4 halves of those 100 calorie deli flat circle type rolls.

Top them with the apple mixture, warm for 10-20 seconds in the microwave.

WOW!
I had this for dessert today except I subbed half of one of those thin buns (45 cals), used one wedge of Laughing Cow instead of three, and added some DaVinci carmel syrup into the apple mixture. I figured about 130 cals for the whole thing because the apple was really tiny. It was AMAZING!

Last edited by Demonica; 08-31-2012 at 03:57 PM..
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Old 09-02-2012, 04:59 AM   #865
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Quote:
Originally Posted by Dottie View Post
A little heart healthy fat on DD's
I was experimenting with a dressing recipe and this came out really great -and it's avocado season!

Creamy Avocado Buttermilk Lime Dressing
1 cup low-fat buttermilk
1/2 an avocado (about 2oz of flesh)
2T lime juice
1-2T vinegar (to taste)
1 small fresh jalapeno (optional)
salt and pepper to taste

Puree the avocado and jalapeno(if using) with the buttermilk until smooth, then add everything else and blend well.

Makes about 1.5 cups (24 Tablespoons - a little more than that) @ 9 calories; .5g fat; 1g carbs;.08g fiber; .4g protein per Tablespoon
This looks really good, especially for 9 cals a TBLS. I'm going to make some tonight for cole slaw dressing.
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Old 09-02-2012, 07:17 PM   #866
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Looking forward to trying some of these.
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Old 09-05-2012, 04:53 AM   #867
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DD Corn Chowder
Ingredients
1/2 cup Frozen Cut Corn
4 radishes
1/4 cup , Chopped celery
1 oz Onions, Diced
1 oz baby carrots
1 g Olive Oil No Stick Cooking Spray (a 2 second spray)
1/2 tsp Marjoram, Dried
1/4 tsp Ground Thyme
1 cup Chicken Broth (canned)
1/2 cup Almond Milk (Unsweetened)
Salt and pepper to taste

Directions
Dice and slice all the veggies to the size you like.

Heat a pan with the cooking spray and saute the radishes, celery, onions, carrots and corn until the celery is tender.
Add the broth and seasoning and simmer 5 minutes, then add the almond milk and heat through.
Thicken with glucomannan or xanthan gum, if desired.

For the whole recipe: 134 calories; 4.35g fat; 24.95g carbs; 4.66g fiber; 4.84g protein

*Add a couple of oz of diced chicken breast to the sauteing veggies for more protein @ 28cals per oz.
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Old 09-05-2012, 10:38 AM   #868
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That looks good Dottie! thanks!
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Old 09-07-2012, 06:03 AM   #869
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Dottie,

Thank you so much for the Avocado Buttermilk Dressing! I am having salad even on UD with this!
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Old 09-08-2012, 05:20 PM   #870
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Hope you like it!
I have added a little more avocado, too - the added cals, over the entire recipe, aren't bad I think about 15-18 cals per tablespoon instead, so still better (and healthier) than bottled
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