I hate to say this but you don't look like you need to diet....i am gonna start next monday......give me a week to cram the stuff i love down my throat one more time
Southbeach Diet Recipes
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ummmmmm if you are basing it on my FB pic.....yeah i have gained a "little" weight lately :24:
i am gonna start next monday......give me a week to cram the stuff i love down my throat one more time
LOL!!! Enjoy it while you can, hon.
Honestly, my first week I tried to drink a Pepsi on that Friday (I, too, started on a Monday) and I ended up throwing it out after only drinking about 1/4 of it b/c it just didn't taste good to me anymore. I promise, it's easier than you think it will be. I haven't. I've been meaning to try the whole wheat brownies, but I haven't done it yet. If I do I'll post it up and let you know how it was.
I went ahead and stickied this thread so that it could be found easier. Perhaps I overestimate it's popularity...LOL!!!
Anywho, last night I tried out a new recipe. Parmesan and basil chicken salad!!! It was yummy!!! The chicken salad itself is Phase I...on the multi-grain bread it goes to Phase II.
Parmesan and Basil Chicken Salad
Rated:
Submitted By: Janet Schaufele
Photo By: SunnyByrd
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour 50 Minutes
Servings: 4
"The heady aroma and taste of sweet basil defines this cold chicken salad tossed with Parmesan cheese and dressed with a puree of mayonnaise, basil, garlic and celery."
Ingredients:
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese
Directions:
1. Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
2. In a food processor, puree the mayonnaise, basil, garlic, and celery.
3. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 8/20/2010
Anywho, last night I tried out a new recipe. Parmesan and basil chicken salad!!! It was yummy!!! The chicken salad itself is Phase I...on the multi-grain bread it goes to Phase II.
Parmesan and Basil Chicken Salad
Rated:
Submitted By: Janet Schaufele
Photo By: SunnyByrd
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour 50 Minutes
Servings: 4
"The heady aroma and taste of sweet basil defines this cold chicken salad tossed with Parmesan cheese and dressed with a puree of mayonnaise, basil, garlic and celery."
Ingredients:
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese
Directions:
1. Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
2. In a food processor, puree the mayonnaise, basil, garlic, and celery.
3. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 8/20/2010
I made brownies last night. They weren't sweet enough for my tastes, but I think they'd be fine w/ a little fat-free Cool Whip on top. These are fine for Phase I and onward since they don't include any flour.
DECADENT FUDGE BROWNIES
4 grams carbs per serving
1/2 cup unsweetened cocoa powder
1/2 cup ground pecans
2 sticks SB approved butter or trans-fat free margaarine (such as Smart Balance)
3/4 cup of granulated Splenda
4 eggs, lightly beaten
Preheat oven to 375
Melt butter
Mix in cocoa, nuts, Splenda, & eggs
Pour into buttered 8" or 9" square pan
Bake for 25 - 30 minutes
Allow to cool for 10 minutes or so
Serve with fat-free whipped cream, if desired
DECADENT FUDGE BROWNIES
4 grams carbs per serving
1/2 cup unsweetened cocoa powder
1/2 cup ground pecans
2 sticks SB approved butter or trans-fat free margaarine (such as Smart Balance)
3/4 cup of granulated Splenda
4 eggs, lightly beaten
Preheat oven to 375
Melt butter
Mix in cocoa, nuts, Splenda, & eggs
Pour into buttered 8" or 9" square pan
Bake for 25 - 30 minutes
Allow to cool for 10 minutes or so
Serve with fat-free whipped cream, if desired
And I also made this homemade strawberry dessert topping to go on top of the cheesecake I made (yes, it's all SB friendly, even the cheesecake).
I found the original recipe on http://www.allrecipes.com and modified it to make it SB friendly.
Strawberry Dessert Topping
Ingredients
* 1 pint strawberries, cleaned and stemmed
* 1/3 cup sugar substitute (I used nearly 1/3 cup of Splenda and just topped it off w/ Xylitol)
* 1 teaspoon vanilla
Directions
1. Cut strawberries into thirds. In a saucepan over medium high heat, combine 2/3 of the strawberries, sugar substitute and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Add in the remaining 1/3 strawberries that were not cooked. Store in refrigerator.
I found the original recipe on http://www.allrecipes.com and modified it to make it SB friendly.
Strawberry Dessert Topping
Ingredients
* 1 pint strawberries, cleaned and stemmed
* 1/3 cup sugar substitute (I used nearly 1/3 cup of Splenda and just topped it off w/ Xylitol)
* 1 teaspoon vanilla
Directions
1. Cut strawberries into thirds. In a saucepan over medium high heat, combine 2/3 of the strawberries, sugar substitute and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Add in the remaining 1/3 strawberries that were not cooked. Store in refrigerator.
Chickpeas w/ Spinach (Greek)
About This Recipe
"Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread."
* Prep Time: 15 mins
* Total Time: 45 mins min
* Serves: 4
Ingredients
* 2 medium onions, chopped
* 3 garlic cloves, minced
* 1 tablespoon olive oil
* 3 cups cooked chickpeas
* 1 1/2 cups chopped fresh tomatoes ( or same amount, tinned)
* red pepper flakes ( to taste)
* 1 teaspoon paprika
* 1 teaspoon oregano
* 1 (10 ounce) packages frozen spinach, chopped and defrosted
* 1 -2 lemons, juice of ( to taste)
Directions
1. In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
2. Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
3. Cover and simmer for about 18 minutes, stirring occasionally.
4. Add spinach and cook about 7 minutes longer, or until spinach is cooked.
5. Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
About This Recipe
"Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread."
* Prep Time: 15 mins
* Total Time: 45 mins min
* Serves: 4
Ingredients
* 2 medium onions, chopped
* 3 garlic cloves, minced
* 1 tablespoon olive oil
* 3 cups cooked chickpeas
* 1 1/2 cups chopped fresh tomatoes ( or same amount, tinned)
* red pepper flakes ( to taste)
* 1 teaspoon paprika
* 1 teaspoon oregano
* 1 (10 ounce) packages frozen spinach, chopped and defrosted
* 1 -2 lemons, juice of ( to taste)
Directions
1. In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
2. Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
3. Cover and simmer for about 18 minutes, stirring occasionally.
4. Add spinach and cook about 7 minutes longer, or until spinach is cooked.
5. Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
Yay!!!
I think the cheese and sour cream to top it is essential in that recipe...makes it so much creamier and yummier!!!
Yum!!! I was pleasantly surprised w/ the spaghetti sqaush. Yummy yummy!!!
Yay!!! It'll get even better, I promise. You think at first that you'll NEVER make it through Phase I, but when you do you're like "ooh, that wasn't as bad as I thought it was gonna be." Then it's easy peasy after!!!
JanieDough
V.I.P User
i've been eating celery and hummus, cheese, and almond butter.
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