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Old 09-17-2008, 08:22 PM   #1
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South Beach Diet Recipes (Phase 1 ONLY)

SnowWhite's Parmesan Eggs & Steak w/ Garbanzo Beans, Tomato & Spinach
All Phases

1) season a large piece of steak (I had sirloin - enough for 5 servings). I used olive oil, garlic powder and onion powder, salt & pepper. Let it sit for a while then pan sear in EVOO. Set aside to cool.

2) Sautee fresh minced garlic & onions in EVOO. Add 1 can of garbanzo beans, some pureed tomato and petite diced tomato plus a 10 oz box of spinach. Allow to simmer til all is cooked. Add parmesan cheese, salt, pepper, basil, oregano, and red pepper flakes

3) fry eggs or egg whites as usual. Sprinkle w/ s & p, and parmesan cheese

4) You can either cut the beef into strips and place ontop of your eggs or serve it as a petite steak on the side. Pour the garbanzo, tomato and spinach mixture over the egg. Add exra parmesan cheese & red pepper flakes.
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Old 09-17-2008, 08:26 PM   #2
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SnowWhite’s Fall Sage Bread (or muffins)
ALL PHASES OF SOUTHBEACH

Tastes just like stuffing!

1/3 c. + 1T. thinly sliced celery
¼ c. sliced green onion
¼ c. jicama cut in small dice
1 (15 oz) can white beans drained and rinsed
2 eggs
1 T. dry minced onion
1 + ½ tsp. poultry seasoning
¾ tsp. salt
¼ tsp. black pepper
½ tsp. sage
1 tsp. splenda
3 T. instant nonfat dry milk
1 T. olive oil
¼ c. almond flour
2 tsp. Parkay 0 cal butter spray (unscrew cap and pour into measuring spoon)
1 tsp. baking powder

Preheat oven to 340 (if using a dark pan) or 350 (if using a glass pan).

Spray an 8x8 or 9x6 pan or muffin pan with butter flavor nonstick OR grease lightly w/ butter or oil.

Spray small skillet with butter flavor nonstick spray. Add the celery, green onion and jicama. Cook til tender. Set aside.

Combine remaining ingredients into food processor and blend for about 1-2 minutes. Gently stir in the cooked & cooled celery mixture. Pour the batter into pan of your choice. Bake for 30-40 minutes.

This should make 12 muffins or an 8x8 or 9x6 pan of delicious fall goodness!

Last edited by SnowWhite; 09-17-2008 at 08:27 PM..
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Old 09-17-2008, 08:30 PM   #3
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SnowWhite's Mexican Bean Bread (Mock Mexican Cornbread)
All Phases

Makes 12 muffins

1 can white beans (drain & rinse)
3 eggs
1 T. oil
2 tsp. Parkay (0 cal) spray butter (just unscrew the top and pour into measuring spoon)
1 tsp. baking powder
1/3 c. almond flour
1/4 c. reduced fat sharp cheddar cheese (shredded)
1 large pickled jalapeno
1/8 tsp (or more if desired) red pepper flakes
1 & 1/2 tsp. chili powder
1 Tbsp. dried chives
3/4 tsp. salt

Preheat oven to 350. Spray a 12 ct muffin tin with butter spray (or use nonstick). Pour all ingredients into food processor and blend for about 2 minutes. Pour batter evenly (about 1/3 of the way) into muffin tin. Sprinkle the tops of each with about 1 tsp. additional shredded cheese. Bake at 350 for 18-20 minutes.


These are soooooo good!

Last edited by SnowWhite; 09-17-2008 at 08:31 PM..
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Old 09-18-2008, 07:37 AM   #4
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SnowWhite's Cinnamon Breakfast Muffins
(1) 15oz. can of white beans. Rinse and drain.
3 eggs
1 cup Splenda
1/4 cup dry milk
2 tsp. baking powder
2 Tbsp. oil
1 tsp. vanilla
1 tsp. cinnamon

Put all of the above in your processor for about 2 minutes. The mixture will be real thin but fairly smooth. Pour into muffin tin. Bake at 350* for 25 minutes. Makes 12 muffins.

Last edited by SnowWhite; 09-18-2008 at 07:42 AM..
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Old 09-18-2008, 08:52 AM   #5
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YAY!! You got your STICKY, Girl!! Woo Hoooo!!
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Old 09-18-2008, 09:27 AM   #6
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I you Char

And to show you - I am baking Black & White Mini Cheesecakes right now I hope the recipe turns out good so I can post it!
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Old 09-18-2008, 09:37 AM   #7
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Aw shucks! :blush:

I YOU too!

I'm so glad you're gotten active on the recipes forum! It's SO fun to experiment! Keep up the good work.

I'm gonna try to remember to pick up a couple cans of white beans tomorrow when I'm shopping - I REALLY REALLY wanna try a couple of your beanie-goodness things!
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Old 09-18-2008, 09:39 AM   #8
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I shall be crowned the Bean Queen
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Old 09-18-2008, 09:53 AM   #9
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I bow to you, o Queen of Beans!



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Old 09-18-2008, 11:20 AM   #10
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For us OTHER LCers, some info:

Great [COLOR="Blue"]foods list for phase 1[/COLOR] (I was glad to get clarification on the beans, though it's pretty short and specific on the kinds of beans; guess I'll get around sometime to looking up the numbers and comparing the white (kidney? cannellini?) beans used here to the short list on the SB P1 list).

Interesting [COLOR="Blue"]SB Diet Message Boards - a forum[/COLOR] found with lots of SB recipes and looks pretty busy, too.

Me, I'm not biased, I like all discussion, as long as it's LC and cooking related. I look forward to seeing a lot of recipes and food item discussion here in this thread.

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Old 09-18-2008, 11:33 AM   #11
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Jude: Thanks for your input and sharing those links! I hope you'll contribute some recipes as well!

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Old 09-18-2008, 11:36 AM   #12
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Whoo for the Sticky!! Keep SB recipes coming..

HUGS!
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Old 09-18-2008, 12:36 PM   #13
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Everyone!

FYI - I should note that the original Bean Queen is Nana Susie on the SB thread here on LCF! Hail to the queen!
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Old 09-18-2008, 01:57 PM   #14
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Phase 1 & up


4 Cheese Garbanzo Bean Bread

Preheat Oven: 350

1 cup garbanzo bean flour
1/2 cup lowfat or ff cottage cheese
2 tbsp grated parmesan
2 tbsp lite/ff cream cheese
1 egg
2 oz of shredded mozzarella
1/4 cup of skim milk
1/8 tsp salt
2 tbsp splenda
1/4 cup milk powder
2 tbsp olive oil
1 tbsp tahini
1 tbsp of water (if needed)
4 tsp baking powder

Put all into a food processor and blend well until all ingredients are well combined. Only use the water if the dough is a little tough. Preheat oven to 350, spray a 6 X 3 loaf pan with non stick spray.

Put batter into pan.

Spray tips of your fingers with nonstick spray and use them to flatten the bread dough.

Place on a baking sheet and then into the oven. Bake for 40-50 minutes, until knife inserted in center comes out clean.

Let cool.... Makes 4 servings, you can slice thinly into 8 or 12 pieces or thickly into 4 pieces.
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Old 09-18-2008, 02:12 PM   #15
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This is my favorite SBD recipe-acceptable for Phase 1 and up. This is the basic recipe-I usually tweak it and add a bit more meat and veggies.

Sausage & Cheese Breakfast Cups-6 servings

4 oz ground turkey
1/2 green pepper, chopped
1/4 onion, chopped
6 eggs
1 large can mushrooms (12 oz) drained
1/2 c reduced fat shredded sharp cheddar cheese

Preheat oven to 350 degrees. Line a muffin tin with 6 liners or spray with Pam.

Saute the ground turkey, green pepper & onion for about 5 minutes until the turkey is cooked. Spoon the mixture in a medium bowl and cool slightly. Stir in the eggs and mushrooms. You can add your favorite seasonings if you wish such as garlic or Italian seasoning. Divide the mixture evenly amoung the 6 muffin cups. Sprinkle with the shredded cheese.

Bake for 20 minutes or until the egg is set.

These freeze very well in individual servings for work and can be heated up in the microwave. A great grab and go dish for anytime of the day especially breakfast.
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Old 09-18-2008, 03:02 PM   #16
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Oh Lisa those sound wonderful!
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Old 09-18-2008, 03:29 PM   #17
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SNow White Bean Queen

Congrats! The sticky is here and I'm happy for all of us.

I shall try to contribute and will let some of my SBD friends know to come
take a peek.

I want cream of bean soup with mushrooms
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Old 09-18-2008, 04:18 PM   #18
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Barbo
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Old 09-18-2008, 04:28 PM   #19
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OK - here's something I just made - didn't measure so forgive me, K?



Italian Chicken w/ Cannellini Beans & Zucchini
Submitted by: SnowWhite

6 chicken breast cut into chunks
olive oil + 2 T smart balance
6 cloves of garlic
1 large onion
1 (15 oz) can crushed tomatoes
basil, oregano, parsley, salt & pepper
4 small zucchini
chicken stock as needed
1 can of cannellini beans (or any white bean - garbanzo would work too) drained & rinsed
Parmesan or Romano or even Mozzarella or a combo of all
red pepper flakes

Dice chicken, season with salt and pepper. Heat olive oil & smart balance in a large skillet. Add the chicken, garlic and onions. Sautee til chicken turns faintly white. Add the herbs, tomato, and zucchini + chicken stock as needed (I think I added about 1/2 c. chicken stock). Cover and simmer for about 10 -15 minutes. Add the beans. Stir, cover and simmer for about 5 minutes. Sprinkle w/ parmesan (or mozzarella). Garnish with additional fresh parsley and red pepper flakes! YUM!

(forgive the pictures. I have a cheap and terrible camera!)

Last edited by SnowWhite; 09-18-2008 at 04:41 PM..
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Old 09-20-2008, 08:43 AM   #20
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Daikon Radish "Hashbrowns"
Submitted by: SnowWhite


The beauty of LC living is being able to explore new things! We really DO have many options. Just remember to think outside the box!

This will make a large skillet of "hashbrowns". It will easily feed 5-8 people. This will be a loose hasbrown. It will not form into a patty like potato hashbrowns.

4 heaping cups of shredded daikon radish
1/2 c. of sliced green onions
1 & 1/2 tsp. salt (more or less to taste)
1 tsp ground black pepper (more or less to taste)
3 Tbsp. oil
1 tsp splenda (adds a sweetness to the otherwise somewhat bitter daikon radish)

Heat oil in a nonstick skillet on med/high. Add the daikon radish & green onions. It will take a while for these to begin to brown since there is so much water in the radish. Once it begins to brown, toss gently and continue to fry til you have tender & slightly crispy edges around the radish shreds. Add splenda, salt & pepper to taste. Toss gently then serve!

**NOTE**
My younger kids didn't like these much. My teenager did. This recipe might be for a more "advanced" palate

Last edited by SnowWhite; 09-20-2008 at 08:54 AM..
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Old 09-20-2008, 11:21 AM   #21
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Homemade Taco Seasoning

Half the calories and carbs of store-bought. No added sugar or flour.

1 Tbsp Chili Powder
2 Tsp Onion Powder
1 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Oregano

Seasons 1 pound of lean hamburger or ground turkey.

I use this in a lot of Phase I recipes, like spicy turkey burgers, egg muffins w/taco meat and cheddar cheese, taco omelettes, taco salads, or use the seasoning as a coating for chicken strips, etc.

Serving size: 1/6 of recipe.

calories: 12
fat: 0
carbs: 2g
fiber: 1g
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Old 09-20-2008, 05:15 PM   #22
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ScarletBlonde - Thank You for sharing thosr recipes! Unfortunately, oatmeal isn't allowed on Phase 1. Can you think of a sub?
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Old 09-21-2008, 09:48 AM   #23
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I noticed it said Phase 1 after I posted.

I'll ask a mod to delete it. I wouldn't want anyone to get confused.

Sorry. :blush:
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Old 09-21-2008, 10:53 AM   #24
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It's a no-brainer recipe.

1 pkg. of ground chicken or turkey [COLOR="Gray"](16oz)[/COLOR]
1 can black soybeans [COLOR="Gray"](I get Eden organic low sodium)[/COLOR]
2 cups salsa [COLOR="Gray"](La Mexicana brand - tastes very close to fresh - produce section at most supermarkets)[/COLOR]
taco seasoning - to taste [COLOR="Gray"](I stay away from the envelope of prepackaged seasonings in Phase 1. I just open the spice rack and go crazy)[/COLOR]
1 medium jalapeno
1 clove garlic

In a skillet, spray EVOO and start to sauté the garlic and jalapeno. Add the chicken/turkey and spices and let it simmer until the meat looks cooked. Add the salsa and soybeans with enough time that they heat up yet you don’t overcook the meat.

Top with low fat cheese, add a slice of avocado or some low fat sour cream.
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Old 09-21-2008, 10:56 AM   #25
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:welcome jlieb62 & rainbowlaserdragon THANK YOU! SOUNDS WONDERFUL!

Awww Scarlet - no prob! Please share more!

Nice to see the Beach Babes here!
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Old 09-21-2008, 12:07 PM   #26
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oops - I was going to add a recipe but then realized it wasn't Phase 1 friendly (Crockpot Sweet Chicken Adobo) However, you COULD use chicken breast rather than thighs :up

Last edited by SnowWhite; 09-21-2008 at 12:18 PM..
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Old 09-21-2008, 12:35 PM   #27
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Link for SBD Daily Dish:
http://www.southbeachdiet.com/sbd/m...v2%2findex.aspx

This link will give anyone the SBD Daily Dish in their email.

The following is from today's Daily Dish...with carb and calorie counts for those who want or need to know.

This is from today's SBD Daily Dish:


Quote:
2 Ways to Enjoy Eggplant
Eggplant is a shiny purple vegetable that's popular in Italian, Middle Eastern, and Asian cuisines. Its mild flavor and "meaty" texture make an ideal contribution to a variety of dishes. Because eggplant hits its peak from July to October, now is the perfect time to incorporate it into your meals. Try one of these delicious options.
Vegetarian No-Pasta Lasagna (Phase 1)
Stuffed Eggplant (Phases 2 & 3)

Makes 4–6 servings
Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 (14.5-ounce) cans stewed tomatoes
2 tablespoons dried oregano
1 (6-ounce) can tomato paste
Salt and ground black pepper to taste
2 large eggplants
2 tablespoons dried thyme
1 large yellow squash, thinly sliced lengthwise (optional)
1 cup part-skim ricotta cheese
1 large egg
1/2 cup fresh-grated Parmesan cheese
2 cups (4 whole) roasted peppers
1/2 cup shredded part-skim mozzarella
1/4 cup fresh basil, shredded
2 cups spinach (optional)
Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.
Slice eggplant lengthwise in 1/4" slices. Spread out eggplant slices on a rimmed cookie sheet sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to be able to handle. Reduce oven to 375°F.
Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12" x 9" baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta-cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Nutritional information
354 calories
12 g sugar
18 total fat (7 g sat)
67 mg cholesterol
35 g carbohydrate
17 g protein
3 g fiber
755 mg sodium

Makes 2 servings
Ingredients
1 eggplant (about 1 pound), halved
1 tablespoon extra-virgin olive oil
Salt and ground black pepper
3/4 cup fresh whole-wheat bread crumbs
1 teaspoon minced garlic
1/2 cup finely chopped onions
2 ounces mushrooms, finely chopped
1/2 cup finely diced sweet red peppers
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon fennel seeds
1/3 cup tomato sauce
1 tablespoon minced fresh parsley
Instructions
Preheat oven to 375°F. Using a paring knife, carefully cut away the flesh of each eggplant half, leaving about 1/2" of flesh adhering to the skin. Discard any large clumps of seeds and finely chop the flesh; set aside. (If there are no seeds, discard about 1/3 of the flesh anyway.) Lightly brush the inside of each eggplant half with a small amount of the oil. Sprinkle with salt and black pepper; set aside.
In a large bowl, combine the eggplant flesh with the bread crumbs, garlic, onions, mushrooms, red peppers, oregano, rosemary, fennel seeds, 2 tablespoons of the tomato sauce, and the remaining oil. Stir in additional salt to taste. Divide the filling equally between the eggplant halves. Spoon 2 heaping tablespoons of tomato sauce over each half.
Arrange the eggplant halves in a 9" x 13" baking dish. Add 1/4" water to the bottom of the dish. Cover tightly with foil and bake for 30 minutes. Uncover and add more water to the bottom of the baking dish, if necessary. Bake, uncovered, for 15 minutes, or until the eggplant is tender. Sprinkle with the parsley before serving.
NOTES
• You can bake the eggplant in two 10" pie plates.
• To make fresh bread crumbs, tear any type of dry, whole-wheat bread into large chunks. Place them in a food processor and process with on/off turns.
• For a tasty flavor boost, sprinkle the eggplant halves with grated Parmesan cheese before baking.
Recipe reprinted with permission from Prevention's The Healthy Cook, by David Joachim. ©1997 Rodale Inc.
Nutritional information
224 calories
8 g fat
0 mg cholesterol
35g carbohydrate
6 g protein
3 g fiber
309 mg sodium

The recipes I make on my own do not have the counts simply because I don't keep track. I can certainly see how many people need to know the info though.
Is there any reason why this is a phase I only recipe thread? I guess that I'm confused.
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Old 09-21-2008, 12:39 PM   #28
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Link for SBD Daily Dish:
http://www.southbeachdiet.com/sbd/m...v2%2findex.aspx

This link will give anyone the SBD Daily Dish in their email.

The following is from today's Daily Dish...with carb and calorie counts for those who want or need to know.

This is from today's SBD Daily Dish:


Quote:
2 Ways to Enjoy Eggplant
Eggplant is a shiny purple vegetable that's popular in Italian, Middle Eastern, and Asian cuisines. Its mild flavor and "meaty" texture make an ideal contribution to a variety of dishes. Because eggplant hits its peak from July to October, now is the perfect time to incorporate it into your meals. Try one of these delicious options.
Vegetarian No-Pasta Lasagna (Phase 1)
Stuffed Eggplant (Phases 2 & 3)

Vegetarina no pasta lasagna
Makes 4–6 servings
Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 (14.5-ounce) cans stewed tomatoes
2 tablespoons dried oregano
1 (6-ounce) can tomato paste
Salt and ground black pepper to taste
2 large eggplants
2 tablespoons dried thyme
1 large yellow squash, thinly sliced lengthwise (optional)
1 cup part-skim ricotta cheese
1 large egg
1/2 cup fresh-grated Parmesan cheese
2 cups (4 whole) roasted peppers
1/2 cup shredded part-skim mozzarella
1/4 cup fresh basil, shredded
2 cups spinach (optional)
Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.
Slice eggplant lengthwise in 1/4" slices. Spread out eggplant slices on a rimmed cookie sheet sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to be able to handle. Reduce oven to 375°F.
Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12" x 9" baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta-cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Nutritional information
354 calories
12 g sugar
18 total fat (7 g sat)
67 mg cholesterol
35 g carbohydrate
17 g protein
3 g fiber
755 mg sodium

stuffed eggplant
Makes 2 servings
Ingredients
1 eggplant (about 1 pound), halved
1 tablespoon extra-virgin olive oil
Salt and ground black pepper
3/4 cup fresh whole-wheat bread crumbs
1 teaspoon minced garlic
1/2 cup finely chopped onions
2 ounces mushrooms, finely chopped
1/2 cup finely diced sweet red peppers
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon fennel seeds
1/3 cup tomato sauce
1 tablespoon minced fresh parsley
Instructions
Preheat oven to 375°F. Using a paring knife, carefully cut away the flesh of each eggplant half, leaving about 1/2" of flesh adhering to the skin. Discard any large clumps of seeds and finely chop the flesh; set aside. (If there are no seeds, discard about 1/3 of the flesh anyway.) Lightly brush the inside of each eggplant half with a small amount of the oil. Sprinkle with salt and black pepper; set aside.
In a large bowl, combine the eggplant flesh with the bread crumbs, garlic, onions, mushrooms, red peppers, oregano, rosemary, fennel seeds, 2 tablespoons of the tomato sauce, and the remaining oil. Stir in additional salt to taste. Divide the filling equally between the eggplant halves. Spoon 2 heaping tablespoons of tomato sauce over each half.
Arrange the eggplant halves in a 9" x 13" baking dish. Add 1/4" water to the bottom of the dish. Cover tightly with foil and bake for 30 minutes. Uncover and add more water to the bottom of the baking dish, if necessary. Bake, uncovered, for 15 minutes, or until the eggplant is tender. Sprinkle with the parsley before serving.
NOTES
• You can bake the eggplant in two 10" pie plates.
• To make fresh bread crumbs, tear any type of dry, whole-wheat bread into large chunks. Place them in a food processor and process with on/off turns.
• For a tasty flavor boost, sprinkle the eggplant halves with grated Parmesan cheese before baking.
Recipe reprinted with permission from Prevention's The Healthy Cook, by David Joachim. ©1997 Rodale Inc.
Nutritional information
224 calories
8 g fat
0 mg cholesterol
35g carbohydrate
6 g protein
3 g fiber
309 mg sodium
The recipes I make on my own do not have the counts simply because I don't keep track. I can certainly see how many people need to know the info though.
Is there any reason why this is a phase I only recipe thread? I guess that I'm confused.
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Old 09-21-2008, 12:46 PM   #29
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Location: NYC
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WOE: South Beach-maintenance
Start Date: April 2004
Judy's Very Veggie Turkey Chili- phase I

Judy's Very Veggie Turkey Chili- phase I
ingredients from yesterday's version
2 lbs ground turkey browned/drained and set aside
veggies:
2 medium vidalia onions sliced thin
6-8 cloves of grated fresh garlic
1 tbs crushed red pepper
4-5 stalks chopped celery
1 large chopped carrot
4 medium sized zucchinis sliced into thin 1/2 moon shapes
1/2 lb of sliced white mushrooms
1 red bell pepper
1 yellow bell pepper
2 chopped and deseeded jalapeno peppers
sautee this all in EVOO with the garlic and red pepper in the bottom of the pan...allow to get into a stew consistency with the following spices added prior to cooking:
2 TBS ground dried oregano
1 tbs cumin
1 tbs ground coriander
1 tbs hot paprika
1 tbs plain old chili powder
1 tbs mexican chili powder
1 tbs chipotle chili powder
My cooking time for this step is as much as 45 minutes.

at this point i add in the
2 lbs cooked and drained ground turkey,
1 can of pinto beans
1x 28 can of crushed tomatoes
1 small can tomato paste
bay leaf is optional

I allow this to simmer for about 40 minutes on very low heat. Then allow it to sit in the pot overnight to allow all the flavors to meld.

Thats a lot of veggies...yes?
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Old 09-21-2008, 01:03 PM   #30
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Stats: 223/187/130 5ft3.5in
WOE: South Beach
Start Date: 2007
SHOOT, THIS IS NOT PHASE I FRIENDLY, it is PHASSE II friendly. SORRY!

The only tweek I had to make to make this SB friendly is lowfat cream cheese.
Quote:
JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon cinnamon

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 4-6 servings

With granular Splenda:
Per 1/4 Recipe: 342 Calories; 27g Fat; 14g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/4 Recipe: 330 Calories; 27g Fat; 14g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Attached Images
File Type: jpg JPB.jpg (53.4 KB, 9 views)

Last edited by tinatina; 09-21-2008 at 01:28 PM..
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