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Old 02-24-2014, 05:25 PM   #1291
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Zoodles with Ginger Scallion Sauce
Serves 2


Ingredients

2 zucchini(s)
1/2 cup Cucumber, thinly sliced
1 carrot(s), shredded
1 oz Fresh Ginger Root, shredded
8 stalk Fresh GREEN ONIONS, thinly sliced
1/4 cup Cilantro, chopped
2 tbsp Tamari Soysauce
2 tbsp Chinese Rice Wine Vinegar
1 tsp Sesame Oil
3 drops Stevia Glycerite (or more, and whatever sweetener you like, about 2tsp of sweetness)
1/2 cup water
1 Raw Clove, minced
salt and pepper to taste


Directions

In a small saucepan, mix 4oz water, 1/2 of the sliced green onions, the garlic, and ginger.
Simmer for 4-5 minutes until the garlic is soft and the liquid is reduced by 1/2, then add the soy sauce, wine vinegar, stevia, sesame oil and carrots.
**If you want it spicy, add srirracha sauce or red pepper flakes to the simmer and let it blend.
Simmer 2 minutes until carrots are more tender but still crisp. There should be about 1/2 cup of liquid.
Cool.
Zoodle the zucchini and microwave, covered, for 1 minute until slightly softened. (If the zoodles are wet, toss into a colander and drain several minutes).
Toss all ingredients together and add salt and pepper to taste.
Serve warm, room temp or chilled.

Nutrition Facts
Serving Size: 1 large servings(makes 2 servings)
Amount per Serving
Calories 110
Calories from Fat 28.8
Total Fat 3.2g
Saturated Fat 0.53g
Cholesterol 0mg
Sodium 1004.77mg
Total Carbohydrate 17.68g
Dietary Fiber 5.34g
Sugars 6.8g
Protein 5.11g
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Old 02-24-2014, 05:40 PM   #1292
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Sounds good, Dottie! I don't have a zoodler though. I definitely don't need anything else on my counter tops. Maybe when I get my dream kitchen.
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Old 02-25-2014, 05:46 AM   #1293
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Old 02-25-2014, 05:52 AM   #1294
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I use a little hand held one. I have 2 actually One does julienne and one does the zoodles.

The one with the carrot is the OXO good grips julienne peeler.
The black one is the GEFU Spirelli Spiral slicer.

The yellow/green one (I don't have, but it's $10 less than the GEFU) is the Brieftons Spiral Slicer. It shows in the pic how the GEFU works, looks like the same kind of slicer
Attached Images
File Type: jpg peeler.jpg (20.5 KB, 9 views)
File Type: jpg gefu.JPG (26.8 KB, 10 views)
File Type: jpg brefton.JPG (35.0 KB, 21 views)
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Old 02-25-2014, 09:36 AM   #1295
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Quote:
Originally Posted by Dottie View Post
I use a little hand held one. I have 2 actually One does julienne and one does the zoodles.
Great pictures. I've been wondering how these gadgets work. I think I'll start with the zoodler! so I can make your recipe (my supermarket carries julienned carrots).
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Old 02-28-2014, 04:45 AM   #1296
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Ok I decided to eat breakfast because I have a ton of stuff to do this morning.
I picked up the smart ones cheesy eggs and ham scramble and the santa fe rice and beans after reading the weight watchers newsletter this week.
With a low-carb tortilla instead of a normal one, and salsa this comes out to right at 250 calories for 1/3 of the filling (it made enough for 4 though, in hindsight lol).
It would make a decent DD meal. Add shredded lettuce, some cilantro, whatever low-call add-ins you want.
I found it didn't need any cheese. The smart ones tv dinners had enough sauce on them.
Making 4 this way is only about 223 calories each.

Santa Fe Breakfast Burrito
(this is their calculations with a small whole wheat tortilla. I used a large low-carb/low-fat one. I also used the ham and cheese scramble, not the hashbrown one.)
6 PointsPlus® Value per serving. Makes 4 servings, 6.5 oz. per serving
10g
Protein
3g
Fiber
8g
Fat
220
Cal


Ingredients

1 Smart Ones® Cheesy Scramble with Hashbrowns meal
1 Smart Ones® Santa Fe Style Rice and Beans meal
4 Whole wheat tortillas
8 Tbsp. Salsa

Instructions

Cook each Smart Ones® Cheesy Scramble with Hashbrowns meal and Santa Fe Style Rice & Beans meal according to package instructions.
To a large bowl, add both meals and mix together.
Wrap four tortillas in a damp paper towel and microwave on HIGH for 15 seconds.
Fill each tortilla with 1/4 of the rice, bean and egg mixture.
Roll burritos. Top each with 2 Tbsp. of salsa. Enjoy!
Attached Images
File Type: jpg tortilla.JPG (38.2 KB, 7 views)
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Old 02-28-2014, 02:24 PM   #1297
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Virtually 0 calorie salad dressing:

Empty the juice from a jar of pickles (once the pickles are used up). I use Kosher Dill- This is about 1/2 a cup of liquid= 0 calories
1-2T Rice Vinegar= 0
1t Malt Vinegar= 0
1t White Wine Vinegar= 0

1-2t Crushed Garlic= 0
1-2t White Hoarse Radish=0

Seasonings to taste. I usually add a sprinkle of onion powder and a couple grinds of Old Thompson Everything Salt (The grinder says secret blend of herbs and spices).

Makes about 3/4 to one cup of liquid- if you drank the whole container it might have all of 10 calories, but I use about 2T at a time so I'll say zero calories.

Caution: If you use pickle juice that has sugar (Like bread and butter pickles) than the calorie count would be higher.
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Old 02-28-2014, 05:19 PM   #1298
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Great idea Carly. But I just threw out a pickle jar with juice. Grrrr. I will save the next one
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Old 03-02-2014, 12:47 PM   #1299
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I want to make Beeb's Cucumber Kimchee next week. However, I'm unsure when to add the piece of pear. Help! (The recipe is #501, on page 17.)

Last edited by carrie jayne; 03-02-2014 at 12:55 PM.. Reason: correcting page/recipe #'s (blush).
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Old 03-07-2014, 05:29 PM   #1300
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This is my favorite thing right now. So good, I look forward to it on DD.

Spicy Vegetable Soup
- 2 large carrots, sliced
- 1 small onion, diced
- 2 zucchini, thinly sliced and halved
- 1 can petite diced tomatoes
- 2 large stalks celery, sliced
- dash of cumin
- few dashes of chipotle chile powder (this makes it!)
- water and some chicken bouillon (or veggie stock)
- salt and pepper, garlic powder, a little celery salt if you wish

Simmer all together. The more chipotle powder you add, the hotter it gets. Be careful I figured this to be about 300 calories for the whole thing. I figure 4 servings, but I've actually gotten more like 5 out of it.

I've made other veggie soups with corn, green beans, etc. but I like this combo best - and it keeps it simple and low cal.
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Old 03-17-2014, 01:49 PM   #1301
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This was an "oops I thought I had that ingredient" recipe for a salad dressing.
What I didn't have was plain yogurt!
But the "what the heck, try it" worked out spectacular!

6oz Yoplait light lemon yogurt
2oz avocado (this was about a medium avocado)
juice from 2 limes (3+ tablespoons)
big handful of cilantro leaves (more if you love cilantro)
5 green onions/scallions, trimmed but use as much of it as you can
1 clove garlic, peeled
1T vinegar (or more, taste for tartness)
water to thin - I needed about 5T to get it to a thick but pourable consistency
salt and pepper to taste

Puree everything then add water to get to desired thinness. I couldn't think of another liquid to thin, maybe unsweetened almond milk or something.

Makes about 1.5 cups of a vibrant green, sweet and tart dressing at around 300 calories OR 13 cals per tablespoon
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Old 03-17-2014, 03:31 PM   #1302
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Quote:
Originally Posted by Dottie View Post
This was an "oops I thought I had that ingredient" recipe for a salad dressing.
What I didn't have was plain yogurt!
But the "what the heck, try it" worked out spectacular!

6oz Yoplait light lemon yogurt
2oz avocado (this was about a medium avocado)
juice from 2 limes (3+ tablespoons)
big handful of cilantro leaves (more if you love cilantro)
5 green onions/scallions, trimmed but use as much of it as you can
1 clove garlic, peeled
1T vinegar (or more, taste for tartness)
water to thin - I needed about 5T to get it to a thick but pourable consistency
salt and pepper to taste

Puree everything then add water to get to desired thinness. I couldn't think of another liquid to thin, maybe unsweetened almond milk or something.

Makes about 1.5 cups of a vibrant green, sweet and tart dressing at around 300 calories OR 13 cals per tablespoon
That sounds good. I think I'll try that soon. I may try to bring the calories down a bit, but maybe not.
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Old 03-17-2014, 03:54 PM   #1303
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You might be able to reduce the amount of yogurt, add some lemon juice and sweetener to get close to the flavor
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Old 03-17-2014, 06:48 PM   #1304
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I of a salad dressing with lemon juice, Dijon, mrs dash, salt and pepper. A bit of water. I should count the cals, but it's low.
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Old 03-18-2014, 10:56 AM   #1305
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Beeb answered my question (#1299, above). The pear can be left out of the Kimchee recipe, but if using it, add it with the rest of the ingredients.
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Old 03-18-2014, 05:17 PM   #1306
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Sugar Free jell-o with 4 tbsp fat free reddi whip. The fat free reddi whip is hard to find, but it's only 5 calories for two tablespoons. So I have four!

GG's Scandinavian crispbread with a Laughing Cow spreadable cheese wedge

One egg omelette with salsa. Yummmmm

Better than bouillon vegetable broth with sliced cooked celery
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Old 03-21-2014, 06:32 AM   #1307
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Google: thedomesticman spring roll "tostadas" and look at the video - really cool idea!
I did the math and each rice paper wrapper is about 9 calories, so definitely a "doable" down day bread/tortilla substitute I'd count it (fried as the video shows) as 25 calories just to be on the safe side, though it's probably less than that.
That's just for the fried rice paper, not any fillings, but still - really a calorie bargain
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Old 03-21-2014, 07:32 AM   #1308
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Chili Tostadas
2 mission yellow corn tortillas (80 cals)
4T wolf brand hot dog chili, no beans(50 cals)
1 cup shredded lettuce (8 cals)
2T red salsa or pico de galo (6 cals)

Toss the lettuce and salsa together with a little salt and pepper.
Place tortillas in the microwave, try not to overlap.
Microwave on high for 1 minute, flip over (they will be damp from steam on the underside) and microwave another 30 seconds to 45 seconds until they're crisp.(they burn fast, so keep an eye on them).
Heat the chili and spread on the cooked tortillas and top with the lettuce and salsa mix.

Recipe makes 1 serving @ 144 calories; 3.1g fat; 26g carbs; 5g fiber; 5g protein

**For another 50 calories, add 1oz diced avocado to the lettuce mix.
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Old 03-23-2014, 10:13 AM   #1309
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Banh Mi Low-carb/calorie Pork

Ingredients

1 lb pork tenderloin, thinly sliced
3 tbsp Fish Sauce
2 tbsp Tamari Soysauce
2 tsp Ginger Root, grated
1 Raw Clove, minced
4 drop Ez-sweetz
1/4 tsp Pepper, Black
1/2 tsp Dark Sesame Oil
1/2 cup Pickled Sliced Carrots **
1/2 cup Chili Radish (pickled Daikon)**
1/2 cup Cilantro
1/2 medium Yellow Onion, thinly sliced
1 Jalapeno Pepper, thinly sliced
3 tbsp Dijonnaise Creamy Dijon Mustard
1 tsp Chile Sauce, to taste
8 romaine lettuce leaves

Directions:
Slice the pork tenderloin thin. You need 16 to 32 slices.

Mix the fish sauce, soy sauce, ginger, garlic. sweetener, pepper and sesame oil and add the pork. Toss to coat and marinate at least 2 hours, refrigerated.
Take the pork out of the refrigerator 20 minutes before cooking.

Drain the pickled vegetables** and refrigerate while the pork is marinating.

Slice the jalapeno and onion paper thin and set aside separately, along with the cilantro (pull the leaves off the stems and discard the stems).

Mix the dijonnaise* and srirracha/chili/rooster sauce and refrigerate.

When ready to assemble:
Drain the marinade off the pork and toss in a colander to remove excess moisture.

Heat a skillet over very high heat and spray with cooking spray.
Cook the pork for 1-2 minutes per side, until caramelized and cooked through.
You'll want to do this in batches so the pan isn't crowded.

While the pork is cooking, assemble the leaves***.
Spread a smear of the mustard dressing in the bottom, then add some of the paper thin slices onion, the pickled vegetables and the jalapeno.

Top each with the cooked pork, then the cilantro.
Add more sauce on top, of you wish.
Serve.

*To make your own pickled vegetables: julienne slice a large carrot and a daikon radish (or slice 6 large red radishes).
Mix 1/2 cup vinegar, 1/2 cup water, 1/2 tsp good salt, 4 drops sweetener and pour over the veggies in a plastic zip baggie or a container with a lid.
Leave at room temp for 1 hour, then refrigerate overnight.

**If you're not watching calories, mix 1/2 mayo, 1/2 dijonnaise or mild mustard and 1tsp srirracha.

***For a salad: thin the dressing slightly with water, vinegar or soy sauce; layer ingredients on a bed of chopped lettuce.
***Or use any low-carb wrap/pita/tortilla/bun that you like. Adjust the nutritional info accordingly.

The info shows a lot of sodium, however only part of it is on the pork from the marinade.
If you're sodium sensitive, reduce the amount of marinade or choose lower sodium brands.
I used the brands I always use as my guide for the info.
I estimate half the marinade is left in the bag, so I only count 1/2 the sodium, for me.


Nutrition Facts
Serving Size: 2 banh mi lettuce cups/8 cups per recipe
Amount per Serving
Calories 217
Calories from Fat 39.2
Total Fat 4.35g
Saturated Fat 1.34g
Cholesterol 60mg
Sodium 2885.01mg
Total Carbohydrate 12.36g
Dietary Fiber 2.14g
Sugars 5.16g
Protein 29.05g
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Old 03-25-2014, 10:21 AM   #1310
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Quote:
Originally Posted by Dottie View Post
Chili Tostadas
2 mission yellow corn tortillas (80 cals)
4T wolf brand hot dog chili, no beans(50 cals)
1 cup shredded lettuce (8 cals)
2T red salsa or pico de galo (6 cals)

Toss the lettuce and salsa together with a little salt and pepper.
Place tortillas in the microwave, try not to overlap.
Microwave on high for 1 minute, flip over (they will be damp from steam on the underside) and microwave another 30 seconds to 45 seconds until they're crisp.(they burn fast, so keep an eye on them).
Heat the chili and spread on the cooked tortillas and top with the lettuce and salsa mix.

Recipe makes 1 serving @ 144 calories; 3.1g fat; 26g carbs; 5g fiber; 5g protein

**For another 50 calories, add 1oz diced avocado to the lettuce mix.
You can also place the tortillas in a toaster oven, but keep an eye on them because they crisp up really fast.
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Old 04-11-2014, 04:40 PM   #1311
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Sweet and Tangy Jicama Sticks

1 large jicama (size varies a lot)
Juice of 2 large limes (about 1/3 cup)
stevia or other sweetener to taste
good pinch of sea salt

Mix the lime juice, sweetener and salt in a baggie or container with a lid.
Peel the jicama then cut into "french fry" size sticks.
Put in the container with the juice mix and toss well. Let sit at room temp for 30 minutes, then toss again and refrigerate.
**I like using a large zipper top bag so I can push the air out and lay it flat so all of the jicama is in contact with the liquid.

4oz of jicama is 42 calories and 10g carbs/5g fiber, so weigh your peeled and cut jicama before tossing it with the liquid to get the number of 4oz servings
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Old 04-15-2014, 09:55 AM   #1312
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great ideas Dottie..
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Old 04-22-2014, 05:30 AM   #1313
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Paleo Gelatin Snacks

Prep Time: 2 min Serves: 24
Cooking Time: 3 min Yield: 24 pieces

Ingredients

2 envelope Original Unflavored Gelatine (this was about 3 tablespoons)
1 cup Raw Strawberry, quartered
1/2 cup Lemon Juice Raw
1/2 cup water
5 drops stevia (optional)

Directions

Place quartered strawberries, water, lemon juice and sweetener (if using) in a small saucepan and bring to a simmer for 2-3 minutes until strawberries soften.
Carefully puree, add the gelatin and puree again.
pour into a glass 8x8, 9x9 or loaf pan(for thicker ones).
Refrigerate until firm, then cut into pieces.

Nutrition Facts
Serving Size: 1 pieces
Amount per Serving
Calories 5
Calories from Fat 0.0

Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 1.48mg
Total Carbohydrate 0.87g
Dietary Fiber 0.13g
Sugars 0.41g
Protein 0.56g

I got the idea off a paleo blog, but it called for 1 cup of lemon juice and no sweetener. I love "sour gummies" but this would have been inedible, imo.
Maybe later in strawberry season when they're sweeter.
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