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Old 09-24-2008, 11:01 AM   #91
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CABBAGE AND BEEF

head of cabbage, shredded
medium onion, diced
1/4 green or red pepper, chp. optional
1/2 cup water
salt, pepper and garlic powder to taste
6 oz can tomato paste
8 oz lean round beef, chicken or turkey
1 cup cooked rice or black beans, optional

Brown the beef or other protein and set aside. Then, cook vegetables in a dutchoven with the water until soft. Add the protein along with the tomato sauce and seasonings. Cover and simmer until hot. You may eat this as is or serve it over cooked rice or black beans.


Makes 2 servings
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Old 09-24-2008, 11:15 AM   #92
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SUSAN'S BREAKFAST PUDDING

This is a variation of the One Minute Muffin recipe, but comes out more like a pudding with these measurements and is one of my favorite breakfasts.

1/3 cup ground flax seed
1 TB oil (I use Macnut Oil)
2 whole large eggs or equal amt. of egg whites
3 TB Sugarfree syrup such as DaVinci. Black cherry, mango, peach are good for a fruit flavor. Caramal, French vanilla or coconut are also good. If you want to skip the syrup, just add 3 TB water along with some cinnamon or pumpkin pie spice and Sweetener to taste. Blend this all together in a blender and pour into a small microwave proof bowl. Microwave about 3 minutes on medium. Time may vary. Top with a TB of sugarfee jam or additional sweetener and cinnamon or a little butter. Maybe even a squirt of whipped cream. Eat it with a spoon and feel like you're cheating.

I haven't experimented with a combination of oatmeal and flax seed, by think you could sure use the same idea and just add a little more water.

Susan
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Old 09-24-2008, 11:50 AM   #93
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Susan,

Thanks for akll the good sounding recipes. I will try the breakfast pudding tomorrow.
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Old 09-24-2008, 02:25 PM   #94
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Yum!

Quote:
Originally Posted by stilldews View Post
CABBAGE AND BEEF

head of cabbage, shredded
medium onion, diced
1/4 green or red pepper, chp. optional
1/2 cup water
salt, pepper and garlic powder to taste
6 oz can tomato paste
8 oz lean round beef, chicken or turkey
1 cup cooked rice or black beans, optional

Brown the beef or other protein and set aside. Then, cook vegetables in a dutchoven with the water until soft. Add the protein along with the tomato sauce and seasonings. Cover and simmer until hot. You may eat this as is or serve it over cooked rice or black beans.


Makes 2 servings
Thanks for the recipe - this sounds like an easy meal and I love that it is a meal for 2!
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Old 09-25-2008, 01:24 PM   #95
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WHEAT GERM CHICKEN WITH LEMON SAUCE

4 Skinless/Boneless Chicken breasts
1 egg or 2 egg whites
1/4 tsp of salt
1/8 to 1 tsp of ground red pepper (depends on your taste)
1/4 to 1/2 cup of toasted wheat germ
2 Tbsp butter
Juice from a lemon

Pound chicken breasts thin in between wax paper or buy them already pounded. whisk egg or egg whites in bowl and in another mix wheat germ, salt and red pepper. Meanwhile preheat sautee pan with butter over med/high heat. Dip chick into egg and then dredge both sides of chick through wheat germ mixture. Sautee on each side about 3 minutes or until chick no longer pink. Remove Chick to plate and keep warm. Add lemon juice to pan and deglaze all those yummy brown bits from the chick/wheat germ. Pour over chicken. Serve with your side of veggie!

Excellent and I believe it can be eaten on any day - Wheat germ has only 4 net carbs and 1 gram of sugar per 2 tbsp serving. Plus lots of healthy vitamin E
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Old 09-27-2008, 02:53 AM   #96
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High Fiber Hot Cereal

1/3 cup instant oatmeal
2 TB coconut flour
2 TB flax seed meal
1 scoop protein powder (optional)

Combine the ingredients in a bowl and pour boiling water over. Mix well, cover and let set a few minutes. Top with cinnamon and sweetener and eat. With the protein powder added this makes a complete meal. Instead of the protein powder, you could add an egg as your protein and cook in the microwave until the egg is set. DeVinci syrup in various flavors could be used in place of the cinnamon and sugar.

Mix some of these up and store in sealed baggies in the refrigerator to make breakfast time extra fast. Flax seed meal should always be stored in the refrigerator.

The flax seed meal and coconut flour both have lots of fiber, so you might want to start with just 1 TB each until your system gets used to it.

Using protein powder that has 90 calories, 18 gm protein, 2 gm carbs /scoop, this comes out to about 394 calories, 28.7 gm protein, 38.7 gm total carbs, 20.7 gm fiber and 18 gm net carbs.
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Old 10-05-2008, 06:48 AM   #97
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HUMMUS

1-15 ounce can garbanzo beans, liquid reserved
2 ounces fresh jalapeno pepper, sliced
½ teaspoon ground cumin
2 tablespoons lemon juice
3 cloves garlic, minced
Dash of salt and black pepper

DIRECTIONS:
In a blender or food processor, combine all ingredients and 1 to 3 tablespoons of reserved liquid. Blend until smooth.

Servings: 16
Calories: 34
Total Fat: 0.5 g
Total Carbohydrates: 6.5 g
Dietary Fiber: 4 g
Protein: 1.5 g

This makes about 2 cups. Eat 1/2 cup with celery or use 1/4 cup on a slice of EZ bread to count as one carb.
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Old 10-06-2008, 09:54 AM   #98
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I copied this off the Weight Watchers website:


Roasted Cauliflower with Parmesan Cheese

POINTS® Value: 1
Servings: 6
Preparation Time: 7 min
Cooking Time: 15 min
Level of Difficulty: Easy
The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots (only on carb up ) and asparagus, too.


Ingredients
6 cup cauliflower, florets, fresh (about 1 head), or frozen and thawed
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup grated Parmesan cheese, Parmigiano-Reggiano suggested
Instructions
Preheat oven to 450ºF.


In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. Yields about 3/4 cup per serving.
Notes
When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.
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Old 10-17-2008, 09:04 AM   #99
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How about soups

Hello everyone Is there any soups store bought or homemade that are on the food plan. I like the to go soups or healthy request ones how do I fit them in. Which days can I have soup.
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Old 10-21-2008, 01:35 PM   #100
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Creamy Soup for a Cold Night

Meal idea...As the weather gets colder...I love soup! I used these recipes long ago when doing weight watchers and they do work here so long as you add a protein.

Steam 2 cups of Cauliflower (or broccoli)...until very soft
Add 12 oz boiling water and some vegetable bullion cubes (to taste I like 2)
Blend using a stir stick or food processor (I have the Cuissanart blender stick that makes it really creamy and just like a cream soup)
Add a sprinkle of parm

Last night I added 3 oz of chicken and pureed it too...Man this was just what I needed to hit my "soup spot"

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Old 10-29-2008, 06:10 AM   #101
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Ruby Tuesday's White Chicken Chili Recipe #184155
from recipezaar.com

3½ hours | 25 min prep

SERVES 6 -8

6 cups chicken stock
1 lb great northern bean (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
1 pinch salt (to taste)
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.



Calories 232
Calories from Fat 52 (22%)
Amount Per Serving %DV
Total Fat 5.9g 9%
Saturated Fat 1.2g 6%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 633mg 26%
Potassium 797mg 22%
Total Carbohydrate 32.7g 10%
Dietary Fiber 6.9g 27%
Sugars 7.7g
Protein 13.7g 27%
Vitamin A 360mcg 7%
Vitamin B6 0.5mg 23%
Vitamin B12 0.0mcg 0%
Vitamin C 28mg 47%
Vitamin E 0mcg 3%
Calcium 89mg 8%
Iron 3mg
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Old 10-29-2008, 06:12 AM   #102
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Quote:
Originally Posted by driving_mrs_daisey View Post
Ruby Tuesday's White Chicken Chili Recipe #184155
from recipezaar.com

3½ hours | 25 min prep

SERVES 6 -8

6 cups chicken stock
1 lb great northern bean (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
1 pinch salt (to taste)
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.



Calories 232
Calories from Fat 52 (22%)
Amount Per Serving %DV
Total Fat 5.9g 9%
Saturated Fat 1.2g 6%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 633mg 26%
Potassium 797mg 22%
Total Carbohydrate 32.7g 10%
Dietary Fiber 6.9g 27%
Sugars 7.7g
Protein 13.7g 27%
Vitamin A 360mcg 7%
Vitamin B6 0.5mg 23%
Vitamin B12 0.0mcg 0%
Vitamin C 28mg 47%
Vitamin E 0mcg 3%
Calcium 89mg 8%
Iron 3mg

I LOVE YOU RENEE!
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Old 10-29-2008, 06:15 AM   #103
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GREEN BEAN FRIES

Preheat Oven to 275 F

1 Bag of Frozen Green Beans
Put in Zip Lock and drizzle with EVOO and Sprinkle with Salt
Give a good Shake
Spread Green Beans out on Foil lined baking sheet and bake until crispy

There was a debat on what temperture to cook anywhere from 275 - 350 so play around with it!
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Old 10-29-2008, 07:07 AM   #104
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Weight Watchers 0 Point Tortilla Soup Recipe #152207
from recipezaar.com
A great soup that fills you up and only 0 points on the WW program.
by Janet W
35 min | 5 min prep

SERVES 9

1 cup onion, chopped
2 garlic cloves, chopped
3 green onions, chopped
2 (12 ounce) cans diced tomatoes
4 cups low-fat chicken broth
1/3 cup salsa
1/2 red pepper, chopped
1/2 green pepper, chopped
3-4 celery ribs, chopped
1/3 cup fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon basil
4 tablespoons fat free sour cream
4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)
Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
**** You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .

Calories 57
Calories from Fat 3 (6%)
Amount Per Serving %DV
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 241mg 10%
Potassium 347mg 9%
Total Carbohydrate 12.7g 4%
Dietary Fiber 2.2g 8%
Sugars 5.2g
Protein 2.0g 4%
Vitamin A 632mcg 12%
Vitamin B6 0.2mg 9%
Vitamin B12 0.0mcg 0%
Vitamin C 32mg 53%
Vitamin E 0mcg 0%
Calcium 49mg 4%
Iron 0mg
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Old 10-29-2008, 06:59 PM   #105
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For all of you who get sick at the thought of eating cottage cheese.

Hi all,

I'm new to this site but not The Fat Loss Code. This is my 9th wk, day3. I don't know if anyone else had this problem but I was worried about having to eat something I've always refused to even look at! ...until I heard about this;
Just put your 1/2 c cottage cheese into food processor w/ 1T water and 1/3 or 1/2 pak of Crystal Lite To Go. Blend til all the lumps are gone. It's smooth and tastes like yogurt to me.

... I'd really like to know if everyone already knows this trick and why it took me so long:blush:
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Old 10-30-2008, 03:40 AM   #106
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Quote:
Originally Posted by dfwagoner View Post
Hi all,

I'm new to this site but not The Fat Loss Code. This is my 9th wk, day3. I don't know if anyone else had this problem but I was worried about having to eat something I've always refused to even look at! ...until I heard about this;
Just put your 1/2 c cottage cheese into food processor w/ 1T water and 1/3 or 1/2 pak of Crystal Lite To Go. Blend til all the lumps are gone. It's smooth and tastes like yogurt to me.

... I'd really like to know if everyone already knows this trick and why it took me so long:blush:
Never heard of it - thanks I will give it a try and definitely tell all the people who hate cottage cheese on the challenge page. If you haven't already done so please join us! BTW you are officially an expert if you have finished your first 8 weeks! I'm in my 14th week and still loving it!
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Old 10-30-2008, 07:35 AM   #107
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Breakfast/Dinner Frittata

2 whole eggs
3 egg whites
2 Tablespoons water
1/2 cup thinly sliced, fresh spinach
1/2 cup sauteed onion
1/2 cup sauteed red pepper
1 ounce finely shredded extra sharp cheddar cheese
salt
pepper

Heat oven to 350 degrees and spray (Pam or other baking spray) baking dish.

Place eggs and egg whites in a bowl with water and whip to a slightly frothy stage. Add spinach, sauteed onions and red peppers. Mix together. Add salt and pepper. I used a couple of pinches of salt and about 1/8th teaspoon black pepper. A dash of Louisiana hot sauce would be good too! Pour into baking dish and place in preheated oven for 30 minutes. After 30 minutes, check for doneness and if almost set, add cheese to top for last 5 minutes.

Would be great for a brunch, and is wonderful with EZ bread and SF orange marmalade by Polaner.
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Old 10-30-2008, 10:29 AM   #108
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Quote:
Originally Posted by kelley17 View Post
Never heard of it - thanks I will give it a try and definitely tell all the people who hate cottage cheese on the challenge page. If you haven't already done so please join us! BTW you are officially an expert if you have finished your first 8 weeks! I'm in my 14th week and still loving it!

Hi Kelley,

Nooo, I'm still trying to figure this site out!! So, even tho I'm on my 9th wk, I don't think of myself as an expert Beings it's a life long commitment, I can pretty much assume I'll be learning this one everyday for the rest of my life!
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Old 10-30-2008, 07:17 PM   #109
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This is a copy of an old post that I saved, but I don't remember who's recipe it was.....


* 2 tablespoons butter
* 1 cup chopped onion
* 2 cloves garlic
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 3 cups vegetable broth (or chicken broth I suppose)
* 1 (15 ounce) can pumpkin (not pumpkin pie mix)
* 8 oz heavy cream (dilute with 8 oz water if you want...or not)

MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in diluted cream. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth.
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Old 11-01-2008, 10:17 PM   #110
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Mushroom Beef Soup

This soup is my all-time favourite soup


[COLOR="Purple"]Val’s Mushroom Beef Soup[/COLOR]

8 oz. Extra-lean ground beef
1 Onion, chopped
2 Cloves garlic, minced
1/2 Package each: Dried shitake, dried porcini and dried oyster mushrooms or use 1 lb white mushrooms, sliced
4 cups Water
1 celery stalk, chopped
1 tbsp Chopped fresh thyme or 1 tsp dried
2 tbsp Tomato paste or tomato garlic paste
2 tbsp Balsamic vinegar
1/4 tsp Each salt and pepper
4 cups Beef stock (low fat, low sodium)
1/2 cup Barley (use only on carb up days, leave out for B and C days)
1 Bay leaf
1 Can (540 ml) black beans, drained and rinsed

1. Soak dried mushrooms in water for 30 minutes.
2. In a large deep pot, fry ground beef until no longer pink.
3. Reduce heat to medium and add onion and garlic; cook, stirring, for 5 minutes.
4. Add celery and thyme and cook for about 15 minutes.
5. Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
6. Add stock and mushrooms with liquid.
7. Stir in barley and bay leaf; bring to boil.
8. Reduce heat, cover and simmer for about 45 minutes or until barley is tender.
9. Add beans and heat through. Remove bay leaf.

Val
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Old 11-01-2008, 10:46 PM   #111
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[COLOR="Blue"]Smokey Black Bean Soup[/COLOR]

1 tbsp canola oil
1 onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 cans (19 oz) black beans, drained and rinsed
6 cups chicken stock
1 smoked turkey leg
¼ cup tomato paste
2 green bell peppers, diced
1 tomato, seeded and diced
1/3 cup chopped fresh coriander
¼ cup light sour cream

1. In soup pot, heat oil over medium heat. Cook onion, garlic and pepper for about 3 minutes or until softened. Add beans, stock, turkey leg and tomato paste. Bring to boil; reduce heat and simmer for about 1 hour or until turkey begins to break apart.
2. Remove turkey leg and set aside. Pour soup into blender in batches and puree until smooth. Return to pot over medium heat. Add peppers and tomatoes and heat until steaming.
3. Meanwhile, remove meat from leg and chop; add it to the soup. Serve sprinkled with coriander and dollop of sour cream.

Makes 4 servings.

Last edited by Valcan; 11-01-2008 at 10:59 PM..
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Old 11-01-2008, 10:47 PM   #112
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[COLOR="Red"]Grilled Pesto Salmon with Asparagus[/COLOR]

¼ cup light mayonnaise
2 tbsp chopped fresh Italian parsley
1 tbsp pesto
Pinch each salt and pepper
4 boneless salmon fillets, skin on
Grilled Asparagus: 1 lb asparagus spears
2 tsp extra-virgin olive oil
¼ tsp pepper
2 tbsp lemon juice
¼ tsp salt

In small bowl, whisk together mayonnaise, parsley, pesto, pepper and salt. Spread evenly over top of salmon. Place fillets on greased grill over medium-high heat. Close lid and cook for 10 minutes or until fish is firm to the touch.

Grilled Asparagus: Snap tough ends of asparagus off and discard. Toss spears with oil and pepper. Place on greased grill with salmon for 10 minutes or until browned and tender crisp. Remove to plate and drizzle with lemon juice and sprinkle with salt.

Serve salmon with asparagus.

Makes 4 servings.

Fish Options: This mixture is delicious on halibut, marlin, tuna or trout.

The skin left on the fillets is helpful because as it crisps up the fish stays moist and the fish doesn't fall apart.

Last edited by Valcan; 11-01-2008 at 10:58 PM..
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Old 11-01-2008, 10:48 PM   #113
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[COLOR="Magenta"]Strawberry Salad with Balsamic Vinegar[/COLOR]

This recipe makes a delicious accompaniment for grilled chicken.

1 Romaine lettuce
2 tbsp. sesame seeds – toasted
1 tbsp. poppy seeds
1/3 cup chopped green onions
basic vinaigrette made with balsamic vinegar (leave out mustard)
Sugar substitute to taste (optional)
1 pint of strawberries – sliced
1/3 cup slivered or sliced almonds – toasted

Stir sesame seeds and poppy seeds into vinaigrette. If you decide to use a small amount of sugar substitute add to the vinaigrette. Some people find a tbsp. of sugar substitute brings out sweetness of strawberries.

Toss with lettuce and onions

Add strawberries and almonds

Last edited by Valcan; 11-01-2008 at 10:58 PM..
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Old 11-01-2008, 10:50 PM   #114
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[COLOR="SeaGreen"]Italian Wedding Soup[/COLOR]

INGREDIENTS:
1/2 pound extra-lean ground beef
1 egg, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1 tablespoon and 1-1/2 teaspoons minced onion
5 cups low fat, low sodium chicken broth
1 cup spinach - packed, rinsed and thinly sliced

DIRECTIONS:
1. In a medium bowl, combine the beef, egg, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Notes: To make this even lower in fat and calories, use ground turkey instead of beef, use egg substitute,

Last edited by Valcan; 11-01-2008 at 10:58 PM..
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Old 11-01-2008, 10:52 PM   #115
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[COLOR="Purple"]Southwest Chicken Salad[/COLOR]

Here is a recipe that is always very popular at covered-dish / bring-a-dish dinners. It looks attractive if you prepare it in a glass bowl and put a container of dressing on the side.
Layer in a glass bowl in this order:

4 cups mixed greens
1 red onion, sliced and separated into rings
two medium tomatoes, chopped
one green pepper, chopped
one can of black beans, drained and rinsed
1/4 cup chopped cilantro (easiest way is to snip it with scissors)
two large boneless chicken breasts, cut into bite size pieces, sprinkled with chilli and garlic powders, and sautéed in olive oil spray until done
1/2 cup fat-free shredded cheddar cheese or 1/3 cup low-fat shredded cheddar cheese

Dressing (served on the side)

1/2 cup fat free sour cream
1/2 cup fat free mayonnaise
piquant / hot sauce to taste

If you have difficulty finding fat free products use low fat products in the following proportions:

1/3 cup low fat sour cream
1/3cup low fat mayonnaise
piquant / hot sauce to taste


Serves 4 as a main or more at a bring-a-dish party

Last edited by Valcan; 11-01-2008 at 10:58 PM..
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Old 11-01-2008, 10:52 PM   #116
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[COLOR="Indigo"]Italian Madness[/COLOR]

1 lb. extra lean ground meat
1 green bell pepper, finely diced
3 cloves of garlic, finely minced
2 zucchinis sliced thin
2 Tbsp Italian seasoning
1 - 5 oz can of tomato paste with basil, garlic & oregano
1 - 15 oz can tomato sauce
1 Tbsp Freeze dried or fresh chives
1-19oz can black beans, drained and rinsed
1-19oz can red Kidney beans, drained and rinsed


Spray a pan with a little oil spray, fry the meat. Drain if needed. Then add the garlic, & bell pepper. Add the zucchini, paste, & tomato sauce and stir. Then add the chives, and the beans. Simmer for 10 minutes.
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Old 11-01-2008, 10:54 PM   #117
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[COLOR="DeepSkyBlue"]Black Bean Salad[/COLOR]

3 tsp. lemon juice
1 clove garlic, minced
3/4 tsp.ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil

2 cans (15 oz each) black beans drained and rinsed (3c.)
1 pint cherry or grape tomatoes, halved
4 scallions, sliced
1 yellow or red pepper cut into thin strips
3 tbsp. chopped fresh cilantro or parsley

In small bowl stir together lemon juice, garlic, cumin, salt and pepper until salt dissolves. Slowly whisk in oil until mixture thickens. In large bowl combine beans, tomatoes, scallions, yellow or green pepper and cilantro or parsley. Toss with dressing to coat. Let stand at least 15 minutes before serving. Makes 4- 6 servings. Serve with cold chicken or turkey.
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Old 11-01-2008, 10:55 PM   #118
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[COLOR="Olive"]Chicken Rosé[/COLOR]

1 tbsp canola oil
3 boneless, skinless chicken breasts, cut into 4 oz pieces
1 28 oz can diced tomatoes, with juice
2 cups broccoli
1 10 oz can low sodium chicken broth (or1/2 can regular chicken broth and1/2 can water)
3/4 tsp dried basil or rosemary
1 tsp garlic powder or 2 garlic cloves
1/2 tsp pepper
12 pearl onions or shallots, peeled
1 large red or yellow bell pepper, cut into 1/4" strips
1 1/2 tbsp corn starch (optional or use thick'n thin)

1. Heat canola oil in a large skillet over medium-high heat, add chicken,
2. cook chicken turning occasionally till browned, about 18 minutes
3. Add undrained tomatoes, 1/2 broth, garlic powder, salt, basil and pepper, bring to a boil, reduce heat. Simmer, covered for about 15 minutes
4. Add onions, broccoli and bell peppers to skillet, simmer, covered till veggies are crisp-tender, about 8 minutes. Dissolve cornstarch in remaining broth.
5. Add cornstarch mixture to skillet. Cook stirring till thickened.
6. Simmer for 12 minutes or till chicken tender
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Old 11-01-2008, 10:56 PM   #119
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[COLOR="Orange"]Veal with Fennel and Mushrooms.[/COLOR]

1 lb veal scallopini
3/4 tsp salt
1/2 tsp pepper
1 tbsp extra-virgin olive oil
1 lb mushrooms, sliced
Half fennel bulb, thinly sliced
2 tsp dried sage leaves or 2 tbsp chopped fresh sage
1/4 tsp salt
1/2 cup dry white or Marsala wine or 1/4 cup lemon juice
1/4 cup chopped fresh Italian parsley

1. Using meat pounder, pound veal to 1/8-inch thickness. Sprinkle with 1/2 tsp of the salt and pepper.
2. Heat half of oil in large non-stick skillet over medium-high heat. Cook veal scaloppini in batches for 2 minutes per side or until browned and a slight hint of pink remains. Remove to plate; keep warm.
3. Return skillet to heat and add remaining oil. Cook mushrooms, fennel, sage and remaining salt for 15 minutes or until all the liquid is evaporated and mushrooms are beginning to brown. Add wine and boil for 3 minutes (boil 1 minute if using lemon juice). Pour sauce over veal and sprinkle with parsley.
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Old 11-01-2008, 10:57 PM   #120
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[COLOR="Sienna"]GRILLED CAYENNE CHICKEN[/COLOR]

1/2 cup mayonnaise
1/2 tsp garlic powder
2 tbsp lime juice
1 tsp salt
1/4 tsp cayenne pepper
4 chicken breast halves without skin

Preheat grill or broiler. Combine mayonnaise, garlic powder, lime juice, salt, and cayenne in a shallow bowl; stir well.
Place chicken on grill rack. Coat well with sauce. Grill chicken for about 5 minutes; turn. Brush with remaining sauce.
Broil chicken until juices run clear when meat is pierced with a knife, about 10 minutes longer.
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