They were good, but the recipe doesn't call for any seasoning. Next time I will add some pepper and maybe a little garlic powder...definitely pepper.
Southbeach Diet Recipes
- Thread starter Natasha
- Start date
Users who are viewing this thread
-
284Replies
-
27KViews
-
0Participant count
-
Participants list
***EDIT*** I need to clarify on this recipe...make sure you use REGULAR mayo, not fat free. Fat free mayo has way too much sugar in it.
Just made these and they are SUPER yummy!!!
Zucchini Puffs
2 medium zucchini
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise - not Miracle Whip
1/2 teaspoon basil (you could also use garlic powder, lemon pepper, or other herbs/spices)
Slice zucchini into 1/4" rounds. In a small bowl, combine remaining ingredients. Spread each slice with a thin layer of mayonnaise mixture.
Broil for about 60 seconds or until tops are golden brown.
Makes 36.
Approximately 1/2 gram of carbohydrate each.
Just made these and they are SUPER yummy!!!
Zucchini Puffs
2 medium zucchini
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise - not Miracle Whip
1/2 teaspoon basil (you could also use garlic powder, lemon pepper, or other herbs/spices)
Slice zucchini into 1/4" rounds. In a small bowl, combine remaining ingredients. Spread each slice with a thin layer of mayonnaise mixture.
Broil for about 60 seconds or until tops are golden brown.
Makes 36.
Approximately 1/2 gram of carbohydrate each.
Last edited by a moderator:
I made these tonight for dessert...they were yummy. I know every time I post a recipe I have made modifications and, well, this one is no different. LMFAO
I used soy milk (vanilla flavored) instead of fat free milk and eliminated the cinnamon sticks. I also froze some coffee last night and used those coffee ice cubes and made it more of a frozen drink than iced.
I also used pure vanilla instead of extract and put a good bit more Splenda than they said (I think I used about 4 tablespoons).
Iced Vanilla Coffee Milk
Prep time: 15 minutes | Serves: 4 (1-cup)
Details:
Whipped topping turns this coffee milk into a satisfying, rich-tasting dessert. The cinnamon stick stirrer adds a light spiced flavor. You can also sprinkle some ground cinnamon on top, if you like. (Phase 1)
Ingredients:
Nutritional Information:
50 calories
0 g fat (0 g sat)
6 g carbohydrate
2 g protein
0 g fiber
45 mg sodium
Directions:
1. In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass.
2. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.
And here is what mine looked like:
I used soy milk (vanilla flavored) instead of fat free milk and eliminated the cinnamon sticks. I also froze some coffee last night and used those coffee ice cubes and made it more of a frozen drink than iced.
I also used pure vanilla instead of extract and put a good bit more Splenda than they said (I think I used about 4 tablespoons).Iced Vanilla Coffee Milk
Prep time: 15 minutes | Serves: 4 (1-cup)
Details:
Whipped topping turns this coffee milk into a satisfying, rich-tasting dessert. The cinnamon stick stirrer adds a light spiced flavor. You can also sprinkle some ground cinnamon on top, if you like. (Phase 1)
Ingredients:
- 3 cups strongly brewed decaffeinated coffee, chilled
- 1 cup fat-free or 1% milk
- 2 teaspoons vanilla extract
- 2 teaspoons granular sugar substitute
- Ice cubes
- 1/2 cup fat-free or light whipped topping
- Pinch ground cinnamon for garnish (optional)
- 4 cinnamon sticks for garnish (optional)
Nutritional Information:
50 calories
0 g fat (0 g sat)
6 g carbohydrate
2 g protein
0 g fiber
45 mg sodium
Directions:
1. In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass.
2. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.
And here is what mine looked like:
I made this tonight with, of course, modifications. I don't keep cloves on hand, so I eliminated those. I also used ground red pepper instead of cayenne pepper and a 10 ounce can of Rotel instead of the cans of green chilies. I had low-fat Mexican Cheese on hand, so I used it instead of Monterey Jack. I didn't have cilantro on hand, either, so I eliminated that. As for the salsa, I left it off mine...and if you DO use it, in order for it to be SB compliant it will have to be sugar free.
White Chicken Chili
Ingredients:
o 4 cans Great Northern white beans
o 2 pounds boneless, skinless chicken breast
o salt and pepper, to taste
o 2 medium onions, chopped
o 2 4 oz. cans of mild chopped green chilies
o 4 garlic cloves, minced
o 2 Tbsp. olive oil
o 6 cups fat-free chicken broth
o 2 Tbsp. ground cumin
o 2 tsp. dried oregano, crushed
o 1/4 tsp. cayenne pepper
o 1/4 tsp. ground cloves
o 3 cups shredded low-fat Monterey Jack cheese
o Low-fat or fat free Sour cream
o Salsa
o Fresh cilantro
- In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.
- Season chicken breast cubes with salt and pepper, then saute in a skillet using 1 Tbsp. olive oil. Cut into cubes and add to the pot.
- Drain and rinse beans, then add to pot with chicken stock. Bring to boil and reduce heat. Simmer for 20 - 30 mins (just use your judgment here...you're basically just looking to meld the flavors and heat the soup).
- Add 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.
- Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings.
White Chicken Chili
Ingredients:
o 4 cans Great Northern white beans
o 2 pounds boneless, skinless chicken breast
o salt and pepper, to taste
o 2 medium onions, chopped
o 2 4 oz. cans of mild chopped green chilies
o 4 garlic cloves, minced
o 2 Tbsp. olive oil
o 6 cups fat-free chicken broth
o 2 Tbsp. ground cumin
o 2 tsp. dried oregano, crushed
o 1/4 tsp. cayenne pepper
o 1/4 tsp. ground cloves
o 3 cups shredded low-fat Monterey Jack cheese
o Low-fat or fat free Sour cream
o Salsa
o Fresh cilantro
- In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.
- Season chicken breast cubes with salt and pepper, then saute in a skillet using 1 Tbsp. olive oil. Cut into cubes and add to the pot.
- Drain and rinse beans, then add to pot with chicken stock. Bring to boil and reduce heat. Simmer for 20 - 30 mins (just use your judgment here...you're basically just looking to meld the flavors and heat the soup).
- Add 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.
- Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings.
Since birthday cake isn't exactly SB friendly, we found a recipe for low-carb cheesecake and my mom made it. It was very yummy!!!
Low-Carb Sugar-Free Cheesecake
Ingredients:
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put neufchatel cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings. Nutritional Information: Each serving has 2 grams effective carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.
Low-Carb Sugar-Free Cheesecake
Ingredients:
- 3 packages (1 and 1/2 lbs) neufchatel cheese (room temperature)
- 4 eggs (preferably room temperature)
- 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
- 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
- 1 and 1/3 cups sugar equivalent of artificial sweetener (I like zero-carb liquid sweeteners for this recipe)
- 1/4 cup sour cream
- Crust:
- 1 cup almond meal
- 2 Tablespoon melted butter
- 2 Tablespoon sugar equivalent in artificial sweetener
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put neufchatel cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings. Nutritional Information: Each serving has 2 grams effective carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.
Last edited by a moderator:
Made this the other night...it was really good!!! I hate mushrooms, so I left those out...and I have no frigging clue what 2/3 of a cube of butter is so I used the butter spray (SBD approved...regular butter is NOT so you'll have to substitute for this recipe). I also added some shredded reduced fat Mexican blend cheese and added it about 15 minutes before the casserole was done cooking. YUMMY!!! I served it w/ chicken tenders (seasoned w/ salt and pepper, garlic powder, and onion powder and sauteed in a pan w/ olive oil), steamed baby carrots (Phase 2 only for SB), and tender green beans w/ parmesan cheese on top.
BROWN RICE CASSEROLE
1 c. brown rice
1 pkg. dry onion soup mix
3 c. water
1 sm. can mushrooms
2/3 cube butter
Place ingredients in 1 1/2 quart casserole, slicing butter on top. Bake at 350 degrees (covered) 1 hour 15 minutes. (When butter is melted, stir once.)
BROWN RICE CASSEROLE
1 c. brown rice
1 pkg. dry onion soup mix
3 c. water
1 sm. can mushrooms
2/3 cube butter
Place ingredients in 1 1/2 quart casserole, slicing butter on top. Bake at 350 degrees (covered) 1 hour 15 minutes. (When butter is melted, stir once.)
Oh, and for anybody that's curious...I went to the doctor this past Monday and I have lost 45 pounds. I started Southbeach in Mid-April.
:eek Oh my gosh. That is freaking fantastic! You are my new hero.
GoldDust Woman
Active Member
Oh, and for anybody that's curious...I went to the doctor this past Monday and I have lost 45 pounds. I started Southbeach in Mid-April.
:clap :clap :clap Great job!
Tonight I made SB friendly pizzas. I used whole wheat pitas for the crust (at least 3g of fiber). For the sauce I used this recipe, adding a couple of teaspoons of minced garlic:
Ingredients:
1 tablespoon tomato paste
1 cup tomato puree
1/8 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
I brushed the bottom of the pitas w/ an olive oil and garlic powder mixture and then topped them w/ the pizza sauce mixture, a little bit of low-fat mozzarella cheese, turkey pepperoni, Canadian Bacon, mushrooms, black olives, and onions and then lots of low-fat mozzarella. You can pile it high w/ whatever veggies you want. It was FANTASTIC!!! Really satisfied the pizza craving we had AND the pitas make a perfect "personal pan" sized pizza.
Ingredients:
1 tablespoon tomato paste
1 cup tomato puree
1/8 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
I brushed the bottom of the pitas w/ an olive oil and garlic powder mixture and then topped them w/ the pizza sauce mixture, a little bit of low-fat mozzarella cheese, turkey pepperoni, Canadian Bacon, mushrooms, black olives, and onions and then lots of low-fat mozzarella. You can pile it high w/ whatever veggies you want. It was FANTASTIC!!! Really satisfied the pizza craving we had AND the pitas make a perfect "personal pan" sized pizza.
I was making my stir fry again tonight using the SB Teriyaki Sauce...but I decided to try to make some fried rice w/ brown rice to go w/ it. I used this recipe (modified to be SB friendly) and it was yummy!!!
Chinese-Style Fried Brown Rice
Yield:
Makes 6 servings (Ummm, I think they mean 6 lumberjacks b/c this makes a SHITLOAD)
Ingredients:
2 cups uncooked long-grain brown rice
3-1/2 cups water
3 tablespoons extra virgin olive oil, divided
1/2 cup egg substitute, lightly beaten
1 medium yellow onion, coarsely chopped
2 slices (8 ounces) Canadian bacon, cut into julienne strips
1 cup frozen green peas, thawed (I had canned peas so I used them)
1 to 2 tablespoons soy sauce
1 tablespoon dark sesame oil (I didn't have this so I left it out)
Preparation:
1. Combine rice and water in wok. Cover and bring to a boil over high heat. Reduce heat to low and simmer rice about 40 to 45 minutes or until tender and all water is absorbed, stirring occasionally with fork. Remove from heat and let stand, covered, 10 minutes.
2. With fork, fluff rice and spread out on greased baking sheet. Cool to room temperature, about 30 to 40 minutes. Rinse out wok.
3. Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Remove eggs to bowl; set aside.
4. Add remaining 2 tablespoons vegetable oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender. Add ham strips; stir-fry 1 minute. Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently. Stir in eggs and cook until heated through. Transfer to warm serving dish. Serve immediately.
Chinese-Style Fried Brown Rice
Yield:
Makes 6 servings (Ummm, I think they mean 6 lumberjacks b/c this makes a SHITLOAD)
Ingredients:
2 cups uncooked long-grain brown rice
3-1/2 cups water
3 tablespoons extra virgin olive oil, divided
1/2 cup egg substitute, lightly beaten
1 medium yellow onion, coarsely chopped
2 slices (8 ounces) Canadian bacon, cut into julienne strips
1 cup frozen green peas, thawed (I had canned peas so I used them)
1 to 2 tablespoons soy sauce
1 tablespoon dark sesame oil (I didn't have this so I left it out)
Preparation:
1. Combine rice and water in wok. Cover and bring to a boil over high heat. Reduce heat to low and simmer rice about 40 to 45 minutes or until tender and all water is absorbed, stirring occasionally with fork. Remove from heat and let stand, covered, 10 minutes.
2. With fork, fluff rice and spread out on greased baking sheet. Cool to room temperature, about 30 to 40 minutes. Rinse out wok.
3. Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Remove eggs to bowl; set aside.
4. Add remaining 2 tablespoons vegetable oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender. Add ham strips; stir-fry 1 minute. Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently. Stir in eggs and cook until heated through. Transfer to warm serving dish. Serve immediately.
Last edited by a moderator:
Super easy and super yummy dessert that I made tonight...
For this recipe you can either use the pre-packaged frozen whole wheat phyllo dough shells OR you can buy regular whole wheat phyllo dough sheets and make the shells yourself. I bought organic phyllo dough at a natural food store. Using 4 sheets of dough, layer them on top of each other, spraying each sheet w/ butter flavored cooking spray before putting the next sheet on top of it. Cut the stack into thirds lengthwise and then into fourths across. Spray a mini-muffin tin w/ the butter flavored cooking spray and place dough in each space (as shown above). Bake for approx 5 mins at 350 degrees.
For the filling you can use instant sugar-free pudding OR, if you're in a rush, the pre-packaged cups of sugar free pudding. Spoon pudding into each cup, filling to the top. Top w/ a squirt of fat free whipped cream and place 1 almond on top.
I froze them afterwards...they are yummy!!!
For this recipe you can either use the pre-packaged frozen whole wheat phyllo dough shells OR you can buy regular whole wheat phyllo dough sheets and make the shells yourself. I bought organic phyllo dough at a natural food store. Using 4 sheets of dough, layer them on top of each other, spraying each sheet w/ butter flavored cooking spray before putting the next sheet on top of it. Cut the stack into thirds lengthwise and then into fourths across. Spray a mini-muffin tin w/ the butter flavored cooking spray and place dough in each space (as shown above). Bake for approx 5 mins at 350 degrees.
For the filling you can use instant sugar-free pudding OR, if you're in a rush, the pre-packaged cups of sugar free pudding. Spoon pudding into each cup, filling to the top. Top w/ a squirt of fat free whipped cream and place 1 almond on top.
I froze them afterwards...they are yummy!!!
Last edited by a moderator:
Tonight we had gyros!!! I used whole wheat pitas, chicken souvlaki, sauteed onions, lettuce, and home-made tzatziki. It was yummy!!! I think I'll use the tzatziki for a veggie dip later. I didn't feel like firing up the grill, so I broiled the chicken in the oven.
Chicken Souvlaki
(Makes 4-6 servings, recipe created by Kalyn.)
4-6 boneless, skinless chicken breasts
Marinade:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 tbsp red wine vinegar
1 tbsp finely minced garlic (or garlic puree from a jar)
1 tbsp dried oregano (use Greek or Turkish oregano)
1 tsp dried thyme
Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.
To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)
Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
*******************************************************
Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.)
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
Juice of one lemon (about 3 tbsp)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
About 1 tbsp kosher salt for salting cucumbers
1 tbsp finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt using a mesh strainer sitting over a bowl. If you don't have a mesh strainer, use 2 coffee filters and sit it inside a collander over a bowl. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
I didn't feel like firing up the grill, so I broiled the chicken in the oven. Chicken Souvlaki
(Makes 4-6 servings, recipe created by Kalyn.)
4-6 boneless, skinless chicken breasts
Marinade:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 tbsp red wine vinegar
1 tbsp finely minced garlic (or garlic puree from a jar)
1 tbsp dried oregano (use Greek or Turkish oregano)
1 tsp dried thyme
Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.
To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)
Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
*******************************************************
Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.)
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
Juice of one lemon (about 3 tbsp)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
About 1 tbsp kosher salt for salting cucumbers
1 tbsp finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt using a mesh strainer sitting over a bowl. If you don't have a mesh strainer, use 2 coffee filters and sit it inside a collander over a bowl. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
I adapted this recipe from a buffalo chicken recipe that I found on the SB website. Unfortunately, I am still learning about cooking shrimp...I overcooked them today and they were chewy. The sauce tasted good, though.
Buffalo Shrimp
Ingredients:
* 3 tablespoons trans-fat-free margarine
* 2 tablespoons hot-pepper sauce, or more to taste (I would use more next time)
* 1 teaspoon canola oil
* 3 dozen shrimp
* 1/8 teaspoon freshly ground black pepper
Directions:
1. Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Season shrimp with pepper (I also added paprika and ground red pepper), add to pan, and cook.
3. Add margarine mixture to pan and gently toss shrimp until well coated, 1 to 2 minutes.
Buffalo Shrimp
Ingredients:
* 3 tablespoons trans-fat-free margarine
* 2 tablespoons hot-pepper sauce, or more to taste (I would use more next time)
* 1 teaspoon canola oil
* 3 dozen shrimp
* 1/8 teaspoon freshly ground black pepper
Directions:
1. Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Season shrimp with pepper (I also added paprika and ground red pepper), add to pan, and cook.
3. Add margarine mixture to pan and gently toss shrimp until well coated, 1 to 2 minutes.
79,444Threads
2,189,876Messages
5,001Members