You're very welcome.
Seriously, though, try the zucchini puffs if you're a zucchini fan. They are FANTASTIC...and they taste so good that you're like "what??? these are GOOD for me???" LOL
Southbeach Diet Recipes
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You're very welcome.
Seriously, though, try the zucchini puffs if you're a zucchini fan. They are FANTASTIC...and they taste so good that you're like "what??? these are GOOD for me???" LOL-
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Just made these...they're yummy!!! I didn't use the spices they listed, though...I used garlic powder and ground red pepper. They have just the right amount of spice.
Homemade Tortilla Chips
1 pkg. whole wheat tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in eighths (I use a pizza cutter.) Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees.
Serving size: 16 chips
Homemade Tortilla Chips
1 pkg. whole wheat tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in eighths (I use a pizza cutter.) Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees.
Serving size: 16 chips
A lot of people on the weight loss website I post at have said it reminds them of fried zucchini. I never tried fried zucchini, so I don't know about that one.I love fried zucchini. I'm definitely going to try the puffs. Thanks!
Roasted Chick Peas
Pre-heat oven to 400 degrees.
Open 3-15 ounce cans of garbanzo beans (chick peas) and dump into a colander.
Rinse well with cold water.
Drizzle with olive oil or canola oil, tossing until well coated.
Add about a teaspoon of pickling salt (larger grains) and spices to taste. (I used sea salt, garlic powder, and dry ranch dressing mix.)
Mix well and spread on a baking sheet.
Roast for about 30-40 minutes, tossing frequently for even baking. (I baked them for about 90 minutes and they still weren't crunchy enough for my liking. Next time I'll try 425 and see if that works.)
Remove and set aside to cool.
Be careful! These can be addictive!
Pre-heat oven to 400 degrees.
Open 3-15 ounce cans of garbanzo beans (chick peas) and dump into a colander.
Rinse well with cold water.
Drizzle with olive oil or canola oil, tossing until well coated.
Add about a teaspoon of pickling salt (larger grains) and spices to taste. (I used sea salt, garlic powder, and dry ranch dressing mix.)
Mix well and spread on a baking sheet.
Roast for about 30-40 minutes, tossing frequently for even baking. (I baked them for about 90 minutes and they still weren't crunchy enough for my liking. Next time I'll try 425 and see if that works.)
Remove and set aside to cool.
Be careful! These can be addictive!
What's the serving size on these? I'm going to try to make them today or tomorrow.
OMG, yay!!!
I will text you later and find out how it's going!!! What's the serving size on these? I'm going to try to make them today or tomorrow.
Yep, fuzzy is right.
You're welcome, doll.
Tonight I made some no-bake cookies. They are quick and simple and VERY yummy!!!
Easy No-Bake Cookies
1 cup Splenda (I think you could use 1/2 this amount and it be fine)
1/4 cup margarine or approved butter
2 tablespoons cocoa
1/4 cup low-fat milk
*Boil; remove from heat and add:
1/2 teaspoon vanilla
1/4 cup natural (no sugar added) peanut butter
1/2 cup nuts (*Optional* I left these out b/c I used crunchy PB)
1 1/2 cups of oats
*Stir and place by spoonfuls on wax paper. Enjoy!!!
Serving size: 2 cookies
Easy No-Bake Cookies
1 cup Splenda (I think you could use 1/2 this amount and it be fine)
1/4 cup margarine or approved butter
2 tablespoons cocoa
1/4 cup low-fat milk
*Boil; remove from heat and add:
1/2 teaspoon vanilla
1/4 cup natural (no sugar added) peanut butter
1/2 cup nuts (*Optional* I left these out b/c I used crunchy PB)
1 1/2 cups of oats
*Stir and place by spoonfuls on wax paper. Enjoy!!!
Serving size: 2 cookies
AstriaPorta
Well-Known Member
from the few post i did looked some of the recipes are fantastic :thumbup
i don't need diet but healthy food is for everyone no matter what your goals is
i don't need diet but healthy food is for everyone no matter what your goals is
Very true!!! Anybody, regardless of weight, could benefit from eating healthier.from the few post i did looked some of the recipes are fantastic :thumbup
i don't need diet but healthy food is for everyone no matter what your goals is
Tonight I made home-made chicken broccoli alfredo w/ wheat whole grain spiral noodles. I used the following recipe for the Alfredo Sauce...it was yummy and, believe it or not, tasted just like Alfredo Sauce!!!
Creamy Alfredo Sauce
1/2 cup skim milk (or 1%)
3 Laughing Cow Creamy Swiss Light wedges
1/2 tablespoon parmesan cheese
1/2 tablespoon Molly McButter
1 pinch garlic
Throw everything in a small sauce pan. Stir until melted and creamy, about 10 minutes.
I boiled the pasta separately and steamed the broccoli in my vegetable steamer. I pan sauteed the chicken in olive oil and lemon juice and seasoned it w/ basil, garlic powder, and lemon pepper. I also used 2 of the laughing cow Creamy Swiss wedges and 1 Garlic and Herb wedge...and I used shredded parmesan. It was yummy!!!
Creamy Alfredo Sauce
1/2 cup skim milk (or 1%)
3 Laughing Cow Creamy Swiss Light wedges
1/2 tablespoon parmesan cheese
1/2 tablespoon Molly McButter
1 pinch garlic
Throw everything in a small sauce pan. Stir until melted and creamy, about 10 minutes.
I boiled the pasta separately and steamed the broccoli in my vegetable steamer. I pan sauteed the chicken in olive oil and lemon juice and seasoned it w/ basil, garlic powder, and lemon pepper. I also used 2 of the laughing cow Creamy Swiss wedges and 1 Garlic and Herb wedge...and I used shredded parmesan. It was yummy!!!
Okay, I had never had spaghetti squash before, so I was a little leary about how this was going to be. But I have to say it is surprisingly YUMMY!!!
Spaghetti Squash "Baked Spaghetti"
Ingredients:
28 oz low or no sugar spaghetti sauce
1 medium onion, chopped
2 tablespoons olive oil
1 whole spaghetti squash
1 cup of skim ricotta cheese
1 cup skim mozzarella
1 pound lean ground beef (or you could use cubed chicken breasts or ground turkey)
Shredded or powdered parmesan/romano/asiago blend for sprinkling
Take knife and jab spaghetti squash, put in microwave for 10-15 minutes (or boil in a pot of water on the stove for approx 15 minutes...instructions should be on a sticker on the squash). Scrape out seeds and discard, then take fork and scrape out spaghetti-like stuff and put to side.
While the squash is cooking, heat up the oil and add chopped onions, cook until sauteed and add to spaghetti sauce.
Mix the spaghetti-like-stuff from the squash into the sauce, and mix together with the cooked meat of your choice.
Place mixture into an oven-safe rectangular baking dish. Spread the top with the ricotta, then sprinkle the mozzarella over top.
Bake at 350 - 400 for 45 minutes to an hour, until cheese melts and it's hot and bubbly.
Take slotted serving spoon to serve, and sprinkle with parmesan.
(Could keep extra sauce on hand if you'd like.)
You could definitely turn this into your own dish, by throwing in mushrooms, spinach, even broccoli or whatever else to the spaghetti sauce mixture, to veg it out even more. I used a pound of lean ground beef and seasoned it w/ garlic powder, onion powder, minced garlic, basil, salt, pepper, and Italian seasoning and then I topped the entire casserole off w/ some sliced green onions, turkey pepperoni, and chopped Canadian Bacon. YUMMY!!!
Spaghetti Squash "Baked Spaghetti"
Ingredients:
28 oz low or no sugar spaghetti sauce
1 medium onion, chopped
2 tablespoons olive oil
1 whole spaghetti squash
1 cup of skim ricotta cheese
1 cup skim mozzarella
1 pound lean ground beef (or you could use cubed chicken breasts or ground turkey)
Shredded or powdered parmesan/romano/asiago blend for sprinkling
Take knife and jab spaghetti squash, put in microwave for 10-15 minutes (or boil in a pot of water on the stove for approx 15 minutes...instructions should be on a sticker on the squash). Scrape out seeds and discard, then take fork and scrape out spaghetti-like stuff and put to side.
While the squash is cooking, heat up the oil and add chopped onions, cook until sauteed and add to spaghetti sauce.
Mix the spaghetti-like-stuff from the squash into the sauce, and mix together with the cooked meat of your choice.
Place mixture into an oven-safe rectangular baking dish. Spread the top with the ricotta, then sprinkle the mozzarella over top.
Bake at 350 - 400 for 45 minutes to an hour, until cheese melts and it's hot and bubbly.
Take slotted serving spoon to serve, and sprinkle with parmesan.
(Could keep extra sauce on hand if you'd like.)
You could definitely turn this into your own dish, by throwing in mushrooms, spinach, even broccoli or whatever else to the spaghetti sauce mixture, to veg it out even more. I used a pound of lean ground beef and seasoned it w/ garlic powder, onion powder, minced garlic, basil, salt, pepper, and Italian seasoning and then I topped the entire casserole off w/ some sliced green onions, turkey pepperoni, and chopped Canadian Bacon. YUMMY!!!
Taco casserole***NOTE: If you are on Phase 1, you will have to eliminate the tortillas. Also be careful w/ the taco seasoning, salsa, and tomato sauce should be sugar free or very low sugar in order to be SB compliant.*** I added a thin layer of fat free refried beans on the bottom and used the reduced fat Mexican Blend cheese...yum!!! I also sauteed my onions first and then mixed them in w/ the ground beef.
2 8" whole wheat tortillas
1 - 1 1/2 lb lean ground beef
1/2 an onion, chopped
1/2 - 1 cup plain tomato sauce (depends how moist you want it)
1/2 cup salsa
1 pack taco seasoning
1 tomato, chopped
Lettuce, shredded (use as much as you like)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon chili powder
1 dash of tobasco sauce
1 cup grated reduced-fat or fat free cheddar
8 tablespoons reduced-fat or fat free sour cream (to be split in 4 servings of 2 tbsp each)
- Preheat oven to 350. Tear the tortillas into bite-size pieces and place on a baking sheet. Bake until they are crispy and take from the oven.
- Cook ground beef until brown, and drain, then return to frying pan.
Add in salsa, tomato sauce, taco seasoning, oregano, garlic powder, chili powder, and tobasco. Cook about 5 minutes.
- Pour half the ground beef mixture into a casserole dish. Put half the tortilla "chips" on top, then pour on the other half of the beef. Put onions, then cheese, and finally the last of the tortilla "chips" on top.
- Put in the oven, covered, for 8-10 min. Uncover and cook an additional 2-5 minutes until cheese is starting to brown a little.
- Divide onto plates and top with lettuce, tomato and sour cream.
Makes 4 servings. (And in case you were wondering, the tortillas in the middle actually stay crispy... though if you put the leftovers in the fridge they get soggy, so best if eaten right away.)
I made these the other night. I do not like cauliflower AT ALL but this was actually very good!!! Instead of using regular onions, I used green onions and didn't sautee them. Then I cooked 3 pieces of turkey bacon until they were crisp and crumbled it up and threw it in. This made them more like loaded mashed potatoes. Very good!!!
Loaded mashed faux-tatoes
1 head of cauliflower, trim of the unnecessary crap
1 small onion, chopped into tiny pieces
2 tablespoons smart balance margarine or approved butter spray
2 teaspoons chopped garlic (you don't necessarily have to buy a clove and chop it, just get the chopped garlic in water from the store!)
1 1/2 cups of reduced fat cheddar, and a bit more for sprinkling
8 oz reduced fat sour cream
more smart balance to taste
garlic powder
onion powder
salt
pepper
Fill a pot with water and get it to boiling, put the head of cauliflower in it. Reduce heat somewhat.
While that's cooking, take a little saucepan or frying pan and add the 2 tablespoons smart balance to it. When it melts, add the chopped onion and cook until nearly transluscent and fragrant. Add in the chopped garlic and cook until the onions are see-through and the garlic is fragrant but not brown.
Check to see that the cauliflower is very tender, and drain the water. Turn off the heat. Add the cauliflower back to the pot, and start mashing with either a big wooden spoon, a potato masher, or even a whisk thingy from a mixer (I didn't use the actually mixer, just the utensil, because I wanted it to be a bit chunky.)
Add the onion and garlic mixture, then the sour cream. Turn the heat on medium and add the cheddar cheese. Then add garlic powder, onion powder, salt, and pepper to taste, some more smart balance margarine to taste, and make sure the cheese is completely melted and you've mixed it thoroughly, then top with some shredded cheddar if desired.
Loaded mashed faux-tatoes
1 head of cauliflower, trim of the unnecessary crap
1 small onion, chopped into tiny pieces
2 tablespoons smart balance margarine or approved butter spray
2 teaspoons chopped garlic (you don't necessarily have to buy a clove and chop it, just get the chopped garlic in water from the store!)
1 1/2 cups of reduced fat cheddar, and a bit more for sprinkling
8 oz reduced fat sour cream
more smart balance to taste
garlic powder
onion powder
salt
pepper
Fill a pot with water and get it to boiling, put the head of cauliflower in it. Reduce heat somewhat.
While that's cooking, take a little saucepan or frying pan and add the 2 tablespoons smart balance to it. When it melts, add the chopped onion and cook until nearly transluscent and fragrant. Add in the chopped garlic and cook until the onions are see-through and the garlic is fragrant but not brown.
Check to see that the cauliflower is very tender, and drain the water. Turn off the heat. Add the cauliflower back to the pot, and start mashing with either a big wooden spoon, a potato masher, or even a whisk thingy from a mixer (I didn't use the actually mixer, just the utensil, because I wanted it to be a bit chunky.)
Add the onion and garlic mixture, then the sour cream. Turn the heat on medium and add the cheddar cheese. Then add garlic powder, onion powder, salt, and pepper to taste, some more smart balance margarine to taste, and make sure the cheese is completely melted and you've mixed it thoroughly, then top with some shredded cheddar if desired.
OMG...I made sausage zucchini boats tonight and it was SO yummy!!!
Turkey Sausage
1 lb. ground turkey or chicken
2 green onions, finely sliced
1 egg white, slightly beaten
2 t. poultry seasoning
1 t. ground sage
1 t. ground fennel seed
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. salt and pepper
Preheat large non-stick skillet on low-medium heat.
Mix ground turkey, green onion, egg white, and seasonings together. Form into four equal 4oz. patties. Lightly mist skillet with olive oil pan spray and gently place patties inside. Turning once, half way through cooking. Cook until lightly browned on both sides and until no longer pink.
Serve in a lettuce wrap, or in stuffed zucchini, peppers, or tomatoes.
Calories: 135 per 4oz serving
Sausage Zucchini Boats
2 med. zucchini
1 (14oz.) can diced tomatoes
1 t. Italian seasoning
1 recipe Turkey Sausage
Salt and pepper
Preheat oven to 450
Prepare sausage recipe from previous page. Lightly mist a large non-stick skillet with olive oil pan spray and heat over medium-high heat. Crumble turkey mixture into preheated skillet instead of forming into patties. Cook and stir sausage until browned and no longer pink. Stir in tomatoes, Italian seasoning, and heat through. Remove from heat and set aside.
Cut ends from each zucchini and discard. Cut zucchini in half, lengthwise. With a 1 inch melon baller or measuring spoon, carefully scoop out center seeded area of each zucchini half, forming a boat. Lightly mist a baking sheet with olive oil pan spray and place each zucchini boat on baking sheet. Sprinkle zucchini with salt and pepper. Divide sausage mixture evenly into the center of each boat. Cook for 20-25 minutes until zucchini is tender.
Makes 4 servings
Calories: 188 per serving Fat: 3g
Turkey Sausage
1 lb. ground turkey or chicken
2 green onions, finely sliced
1 egg white, slightly beaten
2 t. poultry seasoning
1 t. ground sage
1 t. ground fennel seed
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. salt and pepper
Preheat large non-stick skillet on low-medium heat.
Mix ground turkey, green onion, egg white, and seasonings together. Form into four equal 4oz. patties. Lightly mist skillet with olive oil pan spray and gently place patties inside. Turning once, half way through cooking. Cook until lightly browned on both sides and until no longer pink.
Serve in a lettuce wrap, or in stuffed zucchini, peppers, or tomatoes.
Calories: 135 per 4oz serving
Sausage Zucchini Boats
2 med. zucchini
1 (14oz.) can diced tomatoes
1 t. Italian seasoning
1 recipe Turkey Sausage
Salt and pepper
Preheat oven to 450
Prepare sausage recipe from previous page. Lightly mist a large non-stick skillet with olive oil pan spray and heat over medium-high heat. Crumble turkey mixture into preheated skillet instead of forming into patties. Cook and stir sausage until browned and no longer pink. Stir in tomatoes, Italian seasoning, and heat through. Remove from heat and set aside.
Cut ends from each zucchini and discard. Cut zucchini in half, lengthwise. With a 1 inch melon baller or measuring spoon, carefully scoop out center seeded area of each zucchini half, forming a boat. Lightly mist a baking sheet with olive oil pan spray and place each zucchini boat on baking sheet. Sprinkle zucchini with salt and pepper. Divide sausage mixture evenly into the center of each boat. Cook for 20-25 minutes until zucchini is tender.
Makes 4 servings
Calories: 188 per serving Fat: 3g
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