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Old 08-21-2010, 04:25 PM   #391
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Reuben Sans Bread

I needed something quick, easy & Phase 1 friendly:

6 oz white meat turkey
Top w/ 1 slice of RF Provolone cheese
1/4 cup sauerkraut
Zap in microwave for 1 minute

Top w/ 1 tbl Thousand Island (contains less than 3 grams of sugar)


Had it with a cup of gazpacho

YUM!
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Old 10-29-2010, 07:57 AM   #392
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Question What about substitute for bread on Phase 1 Need help Thanks
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Old 10-29-2010, 03:52 PM   #393
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Question What about substitute for bread on Phase 1 Need help Thanks
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There isn't a substitute for bread; you need to stay away from grains until Phase 2.
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Old 10-29-2010, 07:45 PM   #394
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Question What about substitute for bread on Phase 1 Need help Thanks
janetb
Try this. Not bread, but you could pretend.

Diet Revolution Roll

Pam Spray
3 eggs, separated
¼ tsp. Cream of tartar
3 tbsp. Cottage Cheese
1 pkg. Sweetener
Preheat oven to 300°
Separate eggs very carefully (make sure that none of the yolks gets into the whites).
Spray Pam on Teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese, and sweetener. (Be extremely careful not to break down the egg whites. Mix for no more than a minute.)
Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp full on top of another until each ‘roll’ is about 2 inches high. Repeat this until you have 6 piles.
Place cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.
Total carbs 3.1
Carbs per serving .5
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Old 04-16-2011, 06:39 AM   #395
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"Cakester" Phase 2

I'm new to Southbeach but it looks closer to what I do than atkins. I was told my "cakester" recipe was too many carbs for atkins but it may work here for phase 2. I'm sure I will be told if it doesn't...

1 pkg cream cheese
1 cup splenda or other sf sweetener
1 tsp vanilla
R&D Diet Cookies (I prefer chocolate or peanut butter)

Soften the cream cheese. Thoroughly mix in the splenda and vanilla. Spread about 2 TB of the mixture between 2 of the cookies. Individually wrap the "cakester" in plastic wrap and refrigerate.
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Old 04-17-2011, 08:01 AM   #396
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James; never heard of those cookies.

And I would say for SB that you would use lowfat cream cheese if you were to incorporate those into your WOE.
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Old 04-18-2011, 04:36 PM   #397
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question ?

The recipe with the Bean Cake or Bean Bread. I was woundering if there is a different in the Non Fat Dry milk or Dry Powder Milk that is used in it ? Help anyone that can Thanks !! It has been awhile since I have done southbeach diet an I really need to get back on it....

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Old 04-18-2011, 07:41 PM   #398
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You are supposed to use nonfat dry milk......that's what it says right on the package.
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Old 04-19-2011, 08:53 AM   #399
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I made some turkey burgers with beans over the weekend.. I shared it with my cousin in AZ and I'm going to share since she thought it was a good recipe.

Black Bean Turkey Burger

1 standard container of ground turkey (20oz)
1 can of black beans, drained - mash them or put in food processor
1/3 of a large onion diced or grate it (or more, depends on how you like onions!)
1 TBL cumin
1 TBL chili powder
1 garlic clove finely chopped
optional: 2 TBL cilantro

I had no problem with them falling apart without eggs since the beans are the binder but if you want, you can add 1.

This made 8 - 4oz patties
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Old 04-19-2011, 08:42 PM   #400
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Beancake

Thanks for lelling me know the answer about the dry milk.

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Old 04-30-2011, 12:25 PM   #401
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Almond milk?

I bought some unsweetened Almond milk (zero carbs) and added about 1/3 cup splenda and a teasp vanilla. Wonderful! Why didn't anyone tell me about this b4?????


I can finally have my cookies (r&d diet cookies) and milk (almond milk) !!!!!
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Old 04-30-2011, 01:11 PM   #402
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Quote:
Originally Posted by JamesEwing View Post
I bought some unsweetened Almond milk (zero carbs) and added about 1/3 cup splenda and a teasp vanilla. Wonderful! Why didn't anyone tell me about this b4?????


I can finally have my cookies (r&d diet cookies) and milk (almond milk) !!!!!
Somethings you just have to wait for them to come to you.
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Old 05-01-2011, 07:49 AM   #403
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Originally Posted by JamesEwing View Post
I bought some unsweetened Almond milk (zero carbs) and added about 1/3 cup splenda and a teasp vanilla. Wonderful! Why didn't anyone tell me about this b4?????

Oh Yum!
Thanks - I have never tried this - off to have it with my breakfast!!!
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Old 05-03-2011, 12:44 PM   #404
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I don't think unsweetened vanilla almond milk needs anything love that stuff
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Old 05-03-2011, 06:10 PM   #405
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I have had it plain, but tried it with the vanilla and splenda...........OH YUM!
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Old 05-07-2011, 10:38 AM   #406
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Hi all

I am new to this site and have spent the last 3 days reading all the recipes. I have a question about the Bean Cake. It calls for white or brown beans. Can anyone tell me what exact beans you use please? Thanks so much.
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Old 05-07-2011, 05:43 PM   #407
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White northern beans; pinto beans.
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Old 05-09-2011, 04:58 AM   #408
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Thanks Rose for the info and the welcome
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Old 05-09-2011, 07:12 AM   #409
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Two recipes from a recent party I threw, which are both Phase 2 (and pretty close to being Phase 1) friendly:

Lemon Tarragon Chicken Salad:

~ 1 1/2 lb boneless chicken breasts, cooked (I poach them) and shredded
3/4 cup finely chopped celery
1/2 cup light mayo
2 TB chopped fresh tarragon
2 TB fresh lemon juice
1 teas grated lemon peel

Mix all ingredients together, season with salt and pepper. Cover and chill. Can be made 1 day in advance


Coleslaw with Cumin Lime Dressing:

1 14-oz bag Coleslaw Mix (i.e. Dole makes one - cabbage with some carrots)
1/2 red bell pepper, cut into matchstick size strips
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped

1/4 cup fresh lime juice
1 TB red wine vinegar
1/4 teas ground cumin
1 minced garlic clove
dash hot pepper sauce
1/4 cup olive oil (I actually used a bit less than that.)

Mix together coleslaw, pepper, onion and cilantro. Can be made 1 day ahead and refrigerated.

Whisk lime juice, vinegar, cumin, garlic and pepper sauce. Slowly add in olive oil, while whisking contantly. Season with salt and pepper. Can be made 4 hours ahead and left at room temperature.

Right before serving, pour dressing on coleslaw mixing well.

Enjoy!
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Old 05-31-2011, 03:27 PM   #410
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Amazing recipes! I will be back often and will share some too. Thanks everyone!

By the way, I am 31 years old and have about 10 lbs. to lose. I had a baby last year. I definitely need all the interesting recipes I can get! This is a great thread!
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Old 06-02-2011, 06:39 AM   #411
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Grilling Marinade

Grilling Marinade:

1/3 cup olive oil
1/3 cup low sodium soy sauce
juice from 1 lime
1 teas dijon mustard
2 minced garlic cloves
handful of minced chives (maybe ~1/4 cup) I used them from my garden, but scallions would be a good substitute.
Fresh ground pepper

Whisk together and pour over meat. Refrigerate overnight. Grill! Good for Pork, Chicken, Shrimp.
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Old 06-02-2011, 11:18 AM   #412
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Wiz, are those miles how many you've done SO FAR this year? WOWOWOWOW!
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Old 06-13-2011, 07:13 AM   #413
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I have a delicious cheesecake recipe that I want to share- very easy and low sugar. The crust is made with Fiber One original (or any "bran cereal"). This comes from Prevention's Diabetes Diet cookbook.

1/4 C dry bran cereal crumbs
3 pkgs. cream cheese (I use lowfat even though the recipe calls for fat free)
1 C powdered sugar- I want to play around with this and try some of my Splenda for baking blend instead of powdered sugar
3 egg whites + 1 egg, separated
3/4 C plain yogurt (again I use low fat)
1 T + 1 tsp vanilla extract
1 trp grated lemon peel
1 T cornstarch
1/4 C fresh blueberries or blackberries or raspberries
1 pint strawberries, trimmed to uniform size

The cereal crumbs get sprinkled evenly on the bottom of your 9" springform pan.
All of the other ingredients are mixed together on medium speed until smooth- first the cream cheese and sugar, then one egg/egg white at a time, then the rest of the items.
Bake at 325 degrees F for about 40-45 mins., when the top is well set but the center is slightly soft.

It makes 12 slices for about 140 cals. per slice and 21 g carb per slice.
If I play around with the sugar and try using substitute I could get the carbs much lower, I'm sure.

The trick is when you bring it out of the oven, run your butter knife around the edges but don't remove the pan side. Let it stand for about 30 mins. and then put it in the fridge. Chill at least 4 hours before serving.
When serving, remove the pan side and then put the berries on top.
Of course you can add other toppings too.
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Last edited by LisaG; 06-13-2011 at 07:16 AM..
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Old 06-15-2011, 12:35 PM   #414
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Asian Inspired Leek and Mushroom Soup

All Phases Permitted.

1 bunch leeks, sliced thinly and washed.
2 green onions, chopped.
6-8 white or black mushrooms, thinly sliced.
3 celery stalks, chopped at an angle.
1/2 - 1 head of cabbage, thinly sliced.
1 can water chestnuts.
2 tbsp. olive oil.
1 tsp. White pepper.
3 tbsp. Low sodium soy sauce.
2 eggs.
2 qt. Low sodium chicken broth.

Your choice of lean cooked meat add to the soup (excellent with grilled chicken breast strips or lean pork tenderloin).

Sauté leeks, green onions, mushrooms, celery with 2 tbsp. olive oil in a 2 qt. pot. Once leeks have sweated and are bit translucent, then combine cabbage, chestnuts, chicken broth, soy sauce, white pepper, and finally then scramble the eggs once the liquid has simmered to medium heat. Add your favorite lean cooked meat to your dish.
Bon Appetit
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Old 06-22-2011, 05:53 AM   #415
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LC Cheesecake from Prevention- Revised and Delicious!

I altered this several times and was very happy with the last result.

Spray the sides and bottom of your springform pan with non-stick cooking spray (I use Pam Butter flavored spray).

Crust- I crush 1/2 C of Fiber One Original cereal and spread it evenly on the bottom of my spring form pan. If you want a LC crust, maybe use an almond meal/flour crust recipe? I haven't tried that.

Cheesecake filling- very low carb!

3 pkgs. of low fat or regular cream cheese (8 oz. each)
1 C Splenda Granulated
3 egg whites + 1 whole egg
3/4 cup low fat or whole fat plain yogurt
1 T extract (I used coconut but you can use vanilla or any other flavoring)
1 tsp. lemon peel grated/zested (if you use coconut extract like I did, the lemon zest is almost not needed)
I also added a splash or two of SF coconut syrup to go along with the coconut extract (not needed if you use vanilla extract)

I think you can play around with the flavorings. I thought about using other extracts like almond, or maybe other SF syrups. The 1 C of Splenda isn't overly sweet so a splash or two is just right if you use a syrup.

Just mix everything with your hand mixer in a big bowl until it's very smooth and pour it on top of the cereal crumbs.

Bake for about 50-55 mins. at 325 degrees. The sides will be lightly brown but the top will still be "wobbly". (I check it frequently when it gets close to being time so it doesn't get too brown.)

Let cool for about 30 mins. on the counter, and then cover and put in the fridge FOR AT LEAST FOUR HOURS before serving.

I topped it with unsweetened coconut flakes and some berries. DELICIOUS!!!

8 slices= 210 cals. each
12 slices= 140 cals. each

I didn't calculate the carb count but it's fairly low. The cals. are based on low fat/light cream cheese and yogurt.
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Old 07-14-2011, 09:26 AM   #416
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7-Layer Greek Dip

1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread
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Old 07-14-2011, 10:50 AM   #417
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Greek Yogurt and Cottage Cheese Dip with Dill
(Makes 2 cups, recipe created by Kalyn)

1 cup low-fat cottage cheese 1 cup fat-free Greek Yogurt
1-2 tsp. dried dill weed (depending on how much you like dill)
2 tsp. Bon Appetit or Beau Monde seasoning (see below for more information or replacement if you can't find these spice blends)
1-2 tsp. onion powder (can also use finely grated onion if you don't have onion powder)

Put cottage cheese in food processor with steel blade and process about one minute, until cottage cheese is well blended. (It will not be completely smooth.) Add yogurt, dill weed, onion powder, and Bon Appetit or Beau Monde seasoning. Blend about 30 seconds more, until all ingredients are well combined. Chill several hours before using.

Variations:
Obviously, you can use the Hidden Valley Ranch packaged mix with my mixture of cottage cheese and yogurt to make a dip that's more nutritious.

You can make a variation of this recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you'd like a chunkier dip. I would use about 2 T of each.

About Bon Appetit and Beau Monde Seasoning:
Bon Appetit is a type of seasoning salt made by McCormick Schilling which contains salt, MSG, celery seed, and onion. (I realize many people are concerned about MSG, but I'm convinced it is safe after writing about it for Blogher and using this spice blend for many years.) Beau Monde Seasoning is made by Spice Islands and the ingredient list says salt, dextrose, onion, celery seed, and silicon dioxide. (Dextrose is sugar and silicon dioxide is a mineral added to prevent clumping. Don't be confused by "recipes" claiming to be Beau Monde Seasoning with a long list of ingredients.) If you can't find either of these, or don't want to use something with MSG I would replace it with a mix of 2/3 celery salt, 1/3 onion powder, and a tiny pinch of sugar or Splenda.
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Old 07-14-2011, 10:51 AM   #418
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Southwestern Ranch Dip for Bell Pepper Strips or Veggies

16 oz. light sour cream
2 cups mayo or light mayo (not fat free)
1/2 tsp. ground red Chipotle pepper
(or use 1 tsp. regular chile powder and pinch of cayenne)
1 tsp. ground cumin
2 tsp. taco seasoning (comes in a packet, sold near spices)
1 pkg. ranch dressing mix (Hidden Valley Ranch brand preferred)

Combine all ingredients in food processor. Chill for a few hours before serving. This is great on red, orange, yellow or green bell pepper strips. It's also good on raw zucchini, celery, carrots, snow peas, broccoli, or cauliflower.
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Old 07-14-2011, 11:00 AM   #419
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Day 1 of 7 Day Diet Devotional Leisha posted. AWESOME!!
Bet this helps us along our journeyTHANKS LEISHA





Have you ever noticed how scripture often draws a parallel between eating food and our spiritual need for God’s word? For instance, in Isaiah 55 He asks, “Why spend money on what is not bread, and your labor on what does not satisfy?” And then He invites us to come to Him instead: “Listen, listen to me, and eat what is good, and your soul will delight in the richest of fare. Give ear and come to me; listen, that you may live” (vv. 2–3 NIV).

All I can say is WOW!I've never noticed that before
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Old 10-24-2011, 04:27 PM   #420
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Chicken, Mushroom and Leek Soup

Nice easy dinner recipe...love these 1 dish meals. Phase 1 friendly!

Chicken, Mushroom and Leek Soup

- 2 medium leeks, white and tender green parts only, thinly slice (full disclosure: leeks were crazy expensive at the store, so I used 2 bunches of scallions instead, cut into 1-inch pieces. Tasted fine!)
- 8 oz white mushrooms, sliced
1 lb boneless chicken breast, cut into bite-sized pieces
1 can or 1 1/2 cups chicken broth (use low salt/low fat if you use canned)
1 TB chopped thyme (I had fresh in my garden, but you can substitute 1 heaping teas of dried thyme)
2 TB light sour cream
2 teas Dijon mustard
salt and pepper to taste

- In large frying pan, coat with cooking spray or 1 teas EVOO, and saute leeks over med-high heat until tender, about 5 mins. Add the mushrooms and saute 4 minutes longer. Saeson with salt and pepper. Scrape onto large plate.

- In same pan, recoat with cooking spray or add another teas of EVOO, cook chicken bites over med heat until browned. Add chicken stock and thyme and simmer until chicken is just cooked through, about 2 mins. Using slotted spoon, remove chicken onto plate with vegetables.

- Simmer stock until reduced by half, about 4 minutes. Return chicken and vegetables to pan, simmering over low heat.

- Meanwhile, combine sour cream and mustard in small bowl. Add to the soup stirring to blend. Remove from heat, season with salt and pepper. Serve in bowls.
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