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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,037
9/1/14 2:03 P

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Labor Day menu - We are having a nice meal today. hot dogs, slaw, baked beans, corn on the cob, pickled beets, pickled cucumbers, zesty bread and butter pickles, green and black olives, turtle pie, and ice cream. I made it all as healthy as I could but I won't eat everything on the list. i often just have a taste of the high calorie/high carb stuff.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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KIERAE's Photo KIERAE SparkPoints: (177,727)
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6/22/13 11:17 A

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I would suggest going thru our recipe section. The sides..the salads...there are many many recipes you could do that would do great with a 4th of July. I am thinking a bean dish, a couple salads (including a cole slaw type)...add some fresh fruit and grilled fruit...mmmmm

Here is the salad thread: www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=2362x318x10R>132198


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,037
6/19/13 2:50 P

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I go the traditional route and try to make my usual holiday recipes only as healthy as possible.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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DUTCHGIRL771's Photo DUTCHGIRL771 Posts: 55
6/19/13 1:54 P

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Any 4th of July recipes?

I need to plan for the 4th and 6th (my b-day) and plan on doing some grilling that week, but looking for suggestions for something different than my 'normal' grilling.

TIA.

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11/17/12 9:54 A

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Whipped Carrots and Parsnips (p2)
Servings: 8

INGREDIENTS:
1 1/2 pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1
1/2 inch pieces
1/2 cup butter, diced
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,037
1/2/12 3:12 P

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There are some fantastic recipes on this team. Kierae could supply another South Beach cookbook. LOL.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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KIERAE's Photo KIERAE SparkPoints: (177,727)
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1/2/12 11:08 A

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emoticon I am so glad you found some recipes you enjoyed!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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KVROSE48's Photo KVROSE48 SparkPoints: (2,183)
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1/2/12 10:53 A

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This was a winner at Christmas- with everyone!!!
The Pumpkin Mousse recipe that is.
The cranberry relish was also a hit, as well as the pumpkin pie recipe - all thanks to Kierae!

Edited by: KVROSE48 at: 1/2/2012 (10:57)
I'm not over weight, I'm just 9 inches to short.

Shelley Winters


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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,037
11/7/11 3:48 P

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Turkey with gravy
Stuffing made with low carb bread
Sweet potatoes
Bacon Green Beans
Cranberry Sauce
Relish Tray
Dinner Rolls
Pumpkin Dessert
Apple Dessert

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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KVROSE48's Photo KVROSE48 SparkPoints: (2,183)
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11/3/11 10:14 P

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Thanks for the menu!! My mouth is watering already.

I'm not over weight, I'm just 9 inches to short.

Shelley Winters


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11/2/11 1:59 P

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Turkey
Cauliflower Mash
Roasted brussel sprouts or brussel sprout salad (which is in the salad/side dish thread I believe)
SF Cranberry Sauce (which rocks when mixed with berries) (also can gel it up by adding sf flavored jello)
Pumpkin pie - any of the recipes here rock. You can do traditional with whole wheat crusts or do the nut crust version
Stuffing - we aren't a stuffing household but I have done the wild rice and whole wheat versions. Also sourdough is okay to use (sourdough has a slower absorption so lower gi than tradtional white bread).
The olive oil, sage, onion, sweet potato dish is yummy.
The cherry tomato bites rock as an appetizer..along with hummus w/veggies & pita chips

Many of the recipes would freeze up easily and some can be quickly made. If you have favorite recipes, I can help you "beachify" it!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
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www.facebook.com/Robinlove60


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KVROSE48's Photo KVROSE48 SparkPoints: (2,183)
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11/2/11 10:57 A

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From all these recipes- Kierae, could you suggest a menu of your favorite ones for Thanksgiving?

I'm not over weight, I'm just 9 inches to short.

Shelley Winters


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11/2/11 10:51 A

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Kierae-

You are a lifesaver with all these recipes. Do you think they would freeze very well? Thinking of doing some cooking ahead.

I'm not over weight, I'm just 9 inches to short.

Shelley Winters


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8/22/11 1:44 P

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Appropriate p1 appetizer:

www.thekitchn.com/thekitchn/hors-doe
uv
res/recipe-cherry-tomato-bites-124738


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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HOTDEENOW's Photo HOTDEENOW Posts: 569
10/27/10 5:13 P

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That's cool, Thanks!

~Deonna~

Life is what you make it.

Believe in your dreams.

"There is a tide in the affairs of men.
Which, taken at the flood, leads on to fortune;
Omitted, all the voyage of their life
Is bound in shallows and in miseries.
On such a full sea are we now afloat,
And we must take the current when it serves,
Or lose our ventures."-Julius Caesar


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KIERAE's Photo KIERAE SparkPoints: (177,727)
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10/27/10 2:17 P

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Bob's Red Mill carries an almond flour so some "regular" stores do carry it (walmart started carry the brand but not that flour). Otherwise if you have any health food or whole food type stores like Trader Joes, that is where you can get. You can also order it online (cheap shipping on entire order) from www.netrition.com which has tons of great low carb type stuff at it (ie I get my sf coffee syrups there).

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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HOTDEENOW's Photo HOTDEENOW Posts: 569
10/27/10 2:07 P

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That sounds like it would be good with a south beach version of pumpkin pie! I don't know where to get almond flour though, I have looked at our local supermarket may need to look at a different one?

NPILBEAM-Nut Crust

Edited by: HOTDEENOW at: 10/27/2010 (14:08)
~Deonna~

Life is what you make it.

Believe in your dreams.

"There is a tide in the affairs of men.
Which, taken at the flood, leads on to fortune;
Omitted, all the voyage of their life
Is bound in shallows and in miseries.
On such a full sea are we now afloat,
And we must take the current when it serves,
Or lose our ventures."-Julius Caesar


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12/29/09 8:21 P

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I have made them and I ended up adding additional egg since one egg just didnt bind it well. Other option is to add some whole wheat flour to help with the binding.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
12/29/09 8:11 P

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Has anyone tried the Sweet Potato and Zucchini Latkes recipe (from the Parties and Holiday Cookbook)?

I made them a couple of weeks ago now, for the last day of Hanukah, and I found them beyond "delicate;" I wondered what others' experience might have been, and what solutions there might be. Thanks!







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12/11/09 8:57 P

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Cauliflower Gratin with Queso Cotija


2 heads cauliflower (3 lb. total), rinsed
3/4 cup whipping cream
1/4 teaspoon cayenne
Salt and fresh-ground pepper
1 pound fresh poblano chiles, roasted, peeled, seeded, and cut into strips
12 ounces cotija cheese, shredded or queso fresco, a Mexican crumbling cheese.



In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.

In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.

Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

2 Days Before: Roast the poblano peppers, peel, seed and cut into strips. Cut up cauliflower to prep for boiling.

1 Day Before: Boil cauliflower florets, drain and cool. Assemble dish, cover and chill.

Day Of: Bake in oven and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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12/11/09 8:44 P

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Wild Rice & Portobello Salad
recipe adapted from Sara Multon


3 boxes of long grain & wild rice mix
chicken or vegetable broth
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons canola oil
3 cloves garlic, minced
1 medium onion, chopped
1 pound portobello mushrooms, wiped clean and chopped

To prepare the rice: Prepare the long grain and wild rice box mix by place the rice mix in a pot. Prepare as directed by substituting the water called for with chicken or vegetable broth. Add the salt, bay leaf and thyme to the pot. Do not use the seasoning packet included in the rice mix (either save it for something else or discard.)

Cook the rice on the stovetop as directed or in a rice cooker/steamer. Once cooked, allow the rice to cool and set aside.


To prepare the mushrooms:In a large skillet, heat the canola oil over medium-high heat. Add the garlic and onions and saute until softened. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.


Vinaigrette:
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons ground cumin
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, chopped apricots or a combination
1 cup chopped walnuts, toasted
1 pound watercress
8 ounces fresh white goat cheese, crumbled (about 1 cup)

To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, cumin, thyme, and pepper and season with salt. Add the dried fruits.

In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.

To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

2 Days Before:
- Prepare the rice and cool.
- Chop up the dried fruits and toss with the cooled rice. Wrap and store chilled in the fridge.
- Prepare the vinaigrette and store in a salad dressing bottle or small jar; store in the fridge.

1 Day Before:
- Saute the garlic, onions and mushrooms. Cool and toss into the rice and dried fruit mixture. Wrap and store chilled in the fridge.
- Toast walnuts, cool and store at room temp.

Day of:
- Combine the vinaigrette with the rice mixture and place into a serving dish. Top with fresh watercress, toasted walnuts and crumbled goat cheese.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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12/10/09 2:13 P

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Chipotle Scalloped Sweet Potatoes
Makes: 8 to 10 servings
Prep: 35 minutes
Bake: 40 minutes
Stand: 10 minutes

Chipotle Scalloped Sweet Potatoes
Ingredients

* 2-1/2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
* 1/2 cup chopped onion
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1-1/2 cups milk (use lowfat/ff)
* 1-1/2 teaspoons finely chopped canned chipotle peppers in adobo sauce
* 6 ounces queso quesadilla, queso blanco, or Monterey Jack cheese, shredded (1-1/2 cups)

Directions

1. Preheat oven to 350 degrees F. In a 4-quart Dutch oven cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a 2-quart oval or rectangular baking dish; set aside.

2. For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.

3. Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.

4. Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
Nutrition Facts

* Servings Per Recipe 8 to 10 servings
* Calories 169,
* Total Fat (g) 6,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 19,
* Sodium (mg) 234,
* Carbohydrate (g) 24,
* Total Sugar (g) 7,
* Fiber (g) 3,
* Protein (g) 6,
* Vitamin C (DV%) 32,
* Calcium (DV%) 15,
* Iron (DV%) 5,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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12/10/09 1:59 P

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Barley & Wild Rice Pilaf with Pomegranate Seeds


From EatingWell: Fall 2003

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

6 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 1 hour
Ingredients

* 2 teaspoons extra-virgin olive oil
* 1 medium onion, finely chopped
* 1/2 cup wild rice, rinsed
* 1/2 cup pearl barley
* 3 cups reduced-sodium chicken broth, or vegetable broth
* 1/3 cup pine nuts
* 1 cup pomegranate seeds, (1 large fruit; see Tip)
* 2 teaspoons freshly grated lemon zest
* 2 tablespoons chopped flat-leaf parsley

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
2. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
3. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Nutrition

Per serving : 209 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 3 mg Cholesterol; 31 g Carbohydrates; 7 g Protein; 4 g Fiber; 75 mg Sodium; 250 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat
Tips & Notes

* Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. To reheat, place in a baking dish, add 1/4 cup water and cover. Microwave on High for 10 to 15 minutes or bake at 350°F or 25 to 30 minutes.

* Tip: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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11/25/09 12:01 A

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Orange Roasted Turkey
Makes: 10 servings
Prep: 20 minutes
Roast: 1-1/2 hours
Stand: 10 minutes

Orange Roasted Turkey
Ingredients

* 1 4- to 5-pound whole turkey breast
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 3 tablespoons frozen orange juice concentrate, thawed
* 2 tablespoons honey (use agave)
* 2 teaspoons snipped fresh thyme
* 2 teaspoons cornstarch
* 2 teaspoons cold water
* 1 cup reduced-sodium chicken broth
* Orange slices, cranberries, fresh thyme, and leaf lettuce (optional)

Directions

1. Sprinkle turkey with the salt and pepper. Place turkey, bone side down, on rack in shallow roasting pan. Insert an oven-going meat thermometer into thickest portion of turkey breast, making sure it does not touch bone.

2. In a small bowl combine 2 tablespoons of the orange juice concentrate, the honey, and thyme. Set aside.

3. Roast turkey, uncovered, in a 325 degree F oven for 1-1/2 to 2-1/4 hours hours or until juices run clear and turkey is no longer pink (170 degree F), brushing with the orange juice concentrate mixture the last 15 minutes of roasting. Transfer turkey to a cutting board; cover with foil and let stand 10 to 15 minutes before carving.

4. Meanwhile, in a small saucepan stir together cornstarch and water until smooth; stir in broth and remaining 1 tablespoon orange juice concentrate. Cook and stir until slightly thickened and bubbly; cook and stir for 2 minutes more. Season to taste with additional salt and pepper. Serve with turkey. If desired, garnish with orange slices, cranberries, fresh thyme sprigs, and lettuce. Makes 10 servings.
Nutrition Facts

* Servings Per Recipe 10 servings
* Calories 274,
* Total Fat (g) 11,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 4,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 105,
* Sodium (mg) 193,
* Carbohydrate (g) 6,
* Total Sugar (g) 4,
* Fiber (g) 0,
* Protein (g) 36,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 14,
* Calcium (DV%) 3,
* Iron (DV%) 11,
* Fruit (d.e.) .5,
* Medium-fat Meat (d.e.) 5,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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11/17/09 4:19 P

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Mushroom-Wild Rice Stuffing
Makes: 12 servings
Prep: 15 minutes
Cook: 45 minutes

Ingredients

* 1 cup uncooked wild rice
* 4 cups water
* 1 cup uncooked brown rice
* 1 tablespoon instant chicken bouillon granules
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 8 cups sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
* 2 cups chopped celery
* 1 cup chopped onion
* 2 cups shredded carrots

Directions

1. Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

2. Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.

Make-Ahead Tip: Prepare Mushroom-Wild Rice Stuffing as directed; spoon into a 3-quart casserole. Cover and refrigerate for up to 24 hours. Bake, covered, in a 325 degree oven for 65 to 75 minutes or until heated through.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
11/12/09 10:43 A

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Christmas Fruitcake (whole wheat and low fat)

Its VERY GOOD, but its definitely a treat. 1/12th (half a thick slice) of a loaf pan serving is just under 200 calories, a Phase 2 or 3 snack. I bought no-sugar-added organic dried fruits when I could, but they were difficult to find. Your best bet for dried fruits are these because they are lower on the glycemic index:

apricots
cranberries
prunes
cherries
apples
pears

recipes.sparkpeople.com/recipe-detai
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asp?recipe=815881


...Pam

Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
11/3/09 12:23 P

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Cranberry – Avocado Salsa

Mix together:

1T fresh lime juice
sweetener (the equivalent of 2 Tablespoons of sugar or honey or to taste)
1 minced jalapeno (with seeds for more heat)
1/4C chopped red onion

Add:

2 ripe avocados cut into 1/4 inch pieces
3/4C fresh cranberries, drained well, halved
2T chopped cilantro (freeze dried works well)

Season with coarse salt and ground pepper. Toss gently. Serve with whole grain pita crisps,tortilla chips, chicken, turkey or eggs

Pita Crisps

Preheat oven to 350 degrees. Separate each pita bread into 2 round single layers. Brush on 3T olive oil – covering both sides. Season with coarse salt and ground pepper. Cut into triangles, and then spread on baking sheet. Bake until crisp, 10-12 minutes, turning once.

ENJOY!

Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
10/14/09 4:37 P

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I ONLY eat beets at Thanksgiving and Christmastime and only as a small side dish, so I honestly don't know how sensitive I am, but I haven't binged yet. ;-) I like the addition of apples; they could be increased to even half of the recipe--or more?--since they take on the flavour of the beets after simmering and sitting. I will try green beans and walnuts next time. All of these additions to the beets lower the overall GI of the recipe.

...Pam

Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


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10/14/09 3:19 P

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Regarding beets: its a rare (or avoid) type food due to medium glycemic index/load. So if someone is particularly sensitive, keep that in consideration...

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
10/14/09 2:53 P

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Harvard Beets and Apples

Try this for your Thanksgiving meal.
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asp?recipe=785573&ff=1


Ingredients

* Beets, fresh, 2 cup
* Apples, fresh, .5 cup, quartered or chopped
* Cider Vinegar, .25 cup (or white or raspberry)
* Distilled White Vinegar, .25 cup
* Splenda, 1 cup (or sugar or another sweetener)
* Corn Starch, 1 tbsp stirred into .25 cup cold water
* Ground cinnamon or pumpkin pie spice or apple pie spice, 1 tsp

Directions
Peel and slice the beets. (I freeze them whole, defrost, then peel while wearing disposable medical gloves to prevent staining of my skin.) Canned beets may be used. Slice apples with skin on.

Combine vinegars and sweetener in pot. Add beets and apples. Cook until desired tenderness. Add spices. Slowly add corn starch with water, stirring constantly until blended. Cook until thickened. Serve warm or as a cold salad.

Experiment by adding cut green beans and/or walnuts (not included in nutrition information).

I make big batches of this for holiday meals and use my food processor to slice the beets and apples. Excellent leftovers!

Low-carb dieters can eliminate the corn starch and serve this more like pickled beets, warm or cold.

Each serving is approximately 1/4 cup prepared.

Number of Servings: 6

* Amount Per Serving
* Calories: 110.3
* Total Fat: 0.1 g
* Cholesterol: 0.0 mg
* Sodium: 35.3 mg
* Total Carbs: 23.4 g
* Dietary Fiber: 1.8 g
* Protein: 0.8 g

Edited by: PRAIRIEDAWNPAM at: 10/14/2009 (14:54)
Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


 current weight: 125.0 
 
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11/19/08 5:39 P

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Apple-Pumpkin Delight

1 pound pumpkin, cushaw, or sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
1/2 cup sugar (sub in splenda)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cornstarch

Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apples and cut into slices, a little thicker than the pumpkin.

Preheat oven to 400F. Mix together the sugar, cinnamon, nutmeg, cloves, and cornstarch. Oil a 2-quart casserole dish. Arrange half of the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half of the apple slices over the pumpkin and sprinkle with a quarter of the sugar mixture. Repeat pumpkin and sugar and arrange the final layer of apples on top, heaping slightly in the center if necessary; sprinkle with remaining sugar mixture.

Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.

Makes 6 servings. Per serving: 152 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 39g Carbohydrate; 0mg Cholesterol; 4mg Sodium; 3g Fiber. Weight Watchers: 3 Points.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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11/19/08 5:27 P

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Spicy Crockpot Sweet Potatoes
(Makes about 6 servings, Recipe created by Kalyn using this spice mix for sweet potatoes from Epicurious.com.)

3 lb. orange-fleshed sweet potatoes (3 large or 4 medium sweet potatoes, often called yams in U.S. stores)
2 T olive oil
non-stick spray for crockpot
2 tsp. sweet potato spice mix (see below)
fresh ground black pepper to taste
sea salt to taste (I used a sea salt grinder)

Sweet Potato Spice Mix (grind herbs together with a mortar and pestle or spice grinder, then mix in salt)
2 T ground coriander
1 T ground fennel
1 T dried oregano
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt

Peel sweet potatoes and cut into pieces about 1 inch square. Put sweet potatoes into plastic Ziploc bag, add 2 T olive oil and 2 tsp. spice mix, seal bag and squeeze potatoes around until they're all coated with oil and spice mix is well-distributed.

Spray inside of Crockpot slow cooker with non-stick spray or olive oil. (I used a 3.5 quart crock pot for this recipe.) Put sweet potatoes in crockpot and cook on high, stirring a couple of times so they don't stick or get too browned on the bottom.

Sweet potatoes are done when they're completely softened and fragrant, about 3 hours. Mash slightly if desired, and season to taste with fresh ground black pepper and sea salt. Serve hot.

Make Ahead Tips: Sweet potatoes can be cut and mixed with olive oil and seasoning earlier in the day. Cooked sweet potatoes could be kept in the crockpot on low or warm for a few hours if needed.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/16/08 4:58 P

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...

Edited by: KIERAE at: 11/16/2012 (23:55)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

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ae

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11/16/08 4:11 P

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Does anyone \ have any more good phase one recipes? I know I can eat the turkey and cauliflower mashed “potatoes” but I am not sure what else I can eat. I can do lots of plain veggies… but that seems boring.

Does anyone have any other green bean casserole recipes for Phase one?



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11/8/08 10:15 A

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Broccoli Gratin with Swiss and Parmesan
(Makes 4-6 servings)

5-6 cups bite-size broccoli flowerets (about 1 lb.)
1 cup finely grated swiss cheese (about 2 oz.)
6 T mayo
1 T fresh squeezed lemon juice
1/2 tsp. Dijon mustard
fresh ground black pepper to taste
2 T finely chopped green onions
3 T finely grated Parmesan cheese

Preheat oven to 375F. Bring large pot of water to a boil while you trim broccoli and cut into small flowerets. (I leave on a fair amount of the stem, but if stems are thick I recommend peeling some of the stem with a vegetable peeler.) When water starts to boil, put broccoli in a cook not more than 1-2 minutes (just until the broccoli turns bright green.) Immediately dump broccoli into a colander placed in the sink and let drain well.

Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil. (I used a pan that was 9" X 13", but next time I might one slightly bigger.) Put broccoli in casserole dish, spreading out into close to a single layer.

Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and finely grated swiss cheese. Spread mayo-cheese mixture over the top of broccoli (I used a rubber scraper to do this. This is not a sauce that will completely cover the broccoli, but a thin layer of cheese sauce on the top.) Sprinkle parmesan cheese over mayo-cheese mixture. (On Thanksgiving Day, this could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.)

Bake uncovered for 20-25 minutes, until cheese is melted and slightly browned on top. (I baked mine for 22 minutes and it was nicely browned.)

Serve hot.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/7/08 12:46 P

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Mini Pumpkin Cheesecakes

These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.

Ingredients

* 1 cup ground walnuts or pecans
* 4 teaspoons granulated sugar(use SPLENDA)
* 1 tablespoons margarine or butter, melted (use beachy)
* 2 packages (8 ounces each) reduced fat cream cheese (Neufchatel)
* 1/2 cup canned pure pumpkin
* 1/2 cup granulated sugar (use SPLENDA)
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* dash ground cloves
* dash ground nutmeg
* 2 eggs
* whipped light cream topping
* ground cinnamon, (optional)


Preheat oven to 325°F (300°F if using dark non-stick pan). Place paper liners in 36 miniature muffin cups.


1. For crust, combine walnuts, 4 teaspoons sugar and the margarine or butter in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.

2. For filling, beat Neufchatel cheese, pumpkin, 1/2 cup sugar, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl with electric mixer on medium speed until well blended.

3. Gradually add eggs one at a time, beating on low speed after each addition. Spoon evenly over crusts.

4. Bake 15 minutes, or until centers are almost set. Cool.

5. Refrigerate at least 2 hours, or until chilled.

6. Top with whipped cream just before serving and sprinkle with additional cinnamon, if desired.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/5/08 3:15 P

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Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes

Serves 4

2 large sweet potatoes, washed, peeled, and diced (4 cups diced)
4 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 tablespoons Splenda brown sugar
4-5 large sage leaves, thinly sliced, or to your taste
1 teaspoon coarse sea salt
7-8 cranks of freshly ground black pepper
1-2 teaspoons quality extra virgin olive oil, for drizzling

Place diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.

In a small skillet over medium heat, add remaining 2 tablespoons olive oil. Add sliced sage leaves and saute until lightly crisp. Remove from heat.

Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency. Add the caramelized onions and the crisp sage leaves in olive oil to the potatoes. Season with coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with sea salt before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/4/08 10:27 A

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Roasted Acorn Squash with Honey-Lime Glazed Pepitas

Susan from Food Blogga

Makes 8 servings

2 acorn squash, seeds removed, and cut into 8 equal wedges
2-3 teaspoons olive oil for brushing squash
1/4 cup unsalted peanuts
1/4 cup unsalted pepitas**
juice of 1/2 lime
1/4 teaspoon lime zest
3 tablespoons quality honey (can sub in agave or sf maple syrup)
1 tablespoon water
1/4 teaspoon cider vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste


Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil and roast flesh side down for 40-45 minutes, or until tender.

In a small skillet over medium heat, add peanuts and pepitas. Heat until golden brown and they begin to pop. Remove from heat.

In a small bowl, combine lime juice, lime zest, honey, water, vinegar, cayenne pepper, cumin, and salt. Whisk until smooth. Just before you're ready to serve the squash, add the sauce to the pan of toasted peanuts and pepitas. Heat on medium until the sauce begins to bubble and becomes syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Serve immediately.

**Pepitas is the Spanish name for pumpkin seeds and are used often if Mexican food. They're available at Mexican markets, specialty markets such as Whole Foods, and many supermarkets. Pumpkin or sunflower seeds make good substitutes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/3/08 5:07 P

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Turkey Sausage and Pear Stuffing – Phase 2
Recipe from The South Beach Diet - Parties and Holidays Cookbook

Prep Time: 20 minutes Cook Time: 45 minutes

If you prefer, use a multigrain bread with lots of grains and seeds to add extra texture and heartiness to this healthy stuffing. Bartlett or Anjou pears are good substitutes for Bosc.

3 teaspoons extra-virgin olive oil, plus extra for baking dish
1 (3/4 pound) loaf whole-grain bread, cut into cubes (4 cups)
1 pound sweet Italian-style turkey sausage
½ cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
¼ cup chopped fresh parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Heat oven to 350°F. Lightly oil a 9 by 13 inch baking dish. Place bread cubes into a large bowl.
Remove sausage from the casings and break into ½-inch pieces. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
Return the skillet to the heat. Add 2 tablespoons of the broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 teaspoons oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.


MAKE-AHEAD: Stuffing can be made up to 1 day in advance; store in a covered container in the refrigerator. Reheat, covered, in a microwave or 325°F oven before serving.
__________________

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/3/08 5:06 P

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Cider-Roasted Sweet Potatoes – Phase 2
Recipe from The South Beach Diet - Parties & Holidays Cookbook

Prep Time: 10 minutes Cook Time: 30 minutes

The tasty skin of sweet potatoes offers abundant fiber, and the flesh supplies a hearty dose of vitamins B6 and C, as well as potassium and iron. Remember that cider is drizzled on for flavor here; save drinking a full glass of cider for Phase 3.

6 medium sweet potatoes (about 3 pounds), sliced into 8 wedges each
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/2teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup unsweetened apple cider

Heat oven to 400°F. Toss together potato slices, oil, cinnamon, salt and pepper in a large bowl. Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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11/3/08 5:05 P

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Green Beans with Garlic and Lemon – Phase 1
Recipe from The South Beach Diet - Parties & Holidays Cookbook


Prep Time: 15 minutes Cook Time: 5 minutes

Green beans bring lovely color to the Thanksgiving table. Look for the long, skinny French beans called haricots verts. They’re very tender and extra special.

1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper

Bring a medium saucepan of salted water to a boil. Add beans, return to a boil, and cook until crisp-tender, about 2 minutes. Drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry.
Heat oil in a large nonstick skillet. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through, about 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.



MAKE-AHEAD: Beans can be blanched up to a day in advance.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/3/08 5:03 P

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Bob's stone cracked wheat stuffing

1/2 cup butter (I'll probably use Smart Balance)
1/2 cut vegetable oil (I'll use olive oil)
1/2 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped carrots
3 cups uncooked cracked wheat
1-3/4 t. salt
1 t dried parsley
1/2 t. rubbed sage
1-3/4 t. poultry seasoning
1/4 t. black pepper
5 cups water
1 cup chopped walnuts

In a heavy 3 qt pan with lid, melt butter and add oil. Add celery, onions and carrots; saute 10 minutes then add cracked wheat and herbs. Stir and lightly brown about 5 minutes. Add water and bring to a boil; cover and simmer gently for about 25 minutes.

Stuff oven ready turkey and roast bird immediately. OR, chill cracked wheat stuffing and stuff the bird the next day.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/3/08 5:02 P

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Sourdough Stuffing with Pears and Sausage


Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch. [This is in the Cooking Light recipe, though I wouldn't do it--French bread isn't SBD-safe.]

8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper

Preheat oven to 425°.
Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

Yield: 12 servings (serving size: about 3/4 cup)

CALORIES 199 (24% from fat); FAT 5.2g (sat 1.6g,mono 1.5g,poly 1g); PROTEIN 10.7g; CHOLESTEROL 23mg; CALCIUM 54mg; SODIUM 684mg; FIBER 3.4g; IRON 1.8mg; CARBOHYDRATE 28.6g

Cooking Light, NOVEMBER 2005

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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11/3/08 5:01 P

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Dressed Up Brussels Sprouts
"A quick and easy side dish from the microwave. Combining Brussels sprouts with kielbasa sausage and tomato juice is a new twist on a familiar favorite."
INGREDIENTS

* 2 (10 ounce) packages frozen brussel sprouts
* 6 ounces diced kielbasa sausage
* 1 cup tomato-vegetable juice cocktail
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1 tablespoon butter

DIRECTIONS

1. Place Brussels sprouts in a 2 quart microwave safe casserole dish, cover, and cook 8 minutes.
2. Stir in kielbasa, tomato juice, pepper, salt, garlic powder, butter and oregano. Cover and return to microwave and cook for 8 minutes more.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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11/3/08 5:00 P

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Cranberry Sauce
Combine and cook about 8 minutes until the skins pop:
2 cups fresh or frozen cranberries (one bag 12-16 oz)
2 TBSP water

Stir in: 2 TBSP grated orange peel
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup sugar (I use Splenda)

Bring to a boil, lower the heat and cook about a half hour.
This can be served warm or cold. It does thicken up perfectly when you chill it. It is also great to free extra and then thaw to eat. You can serve it with poultry, pork or even as a ham glaze.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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11/3/08 4:59 P

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Pumpkin Spice Cake (makes 2 servings)

1/2 cup whole wheat flour
2 tsp baking powder
pinch each nutmeg, ground clove, and salt
1/2 tsp ground cinnamon
1/4 cup sugar or sugar substitute
1/2 cup, plus a tbsp or two extra canned pumpkin (not the pie mix)
1/2 tsp vanilla extract
cooking spray
2 tbsp chocolate chips (optional) [for SBD, we could either substitute SF chocolate chips, a tiny amount of mini choc. chips, or dark chocolate nibs]

Preheat oven to 375.

Mix together all the dry ingredients, minus the chocolate chips. Add the pumpkin and vanilla and stir well to combine (you need enough pumpkin just for the dough to come together - this is a very thick batter. Sometimes it takes an extra tbsp or two of pumpkin to incorporate all of the dry ingredients). Fold in the chocolate chips.

Divide the batter between two cooking sprayed ramekins (8-10 oz). They will be about half filled. Bake for about 15-18 minutes, or until a knife inserted in the center comes out clean. Turn them out into serving bowls and enjoy!

Recipe, with chocolate chips but using Splenda, comes to about 170 calories, 4 g of fat, 6 g protein, 33 grams of carbs. It is a little high for a dessert for me, but the only truly "dessert" ingredient in there is the chocolate...everything else falls into the "whole grain" or "produce" categories.

You can use this with any kind of fruit puree--mashed bananas, some applesauce and diced apples for apple spice cake, etc.

It's very easy to stick one of these in the fridge and reheat it again later.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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11/3/08 4:27 P

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Roast Turkey with Fresh Herbs - Phase 1


Prep Time: 15 minutes Cook Time: 3½ hours

As a South Beach Dieter, be sure to choose the tasty and moist white meat, and don’t forget to remove the skin from your portion before eating.

1 12 to 14 pound turkey
1 T chopped fresh thyme leaves
1 T chopped fresh parsley
½ t salt
½ t freshly ground black pepper
3 T dry white wine or lower-sodium chicken broth
3 T extra-virgin olive oil
1 small orange, apple and/or onion, halved


Position rack in the lower third of oven and heat oven to 450°F.

Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with ¼ t of the salt and ¼ t of the pepper. Insert orange, apple and/or onion halves into cavity of bird. Tuck wings under and tie legs together with kitchen twine. Place turkey on a rack in a roasting pan.
Combine remaining ¼ t salt, ¼ t pepper, parsley, and thyme in a small bowl. Slide your hand under skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of the oil. Spread herb mixture over breast and press skin back down on top.
Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350°F and roast for 30 minutes more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
Continue to roast, basting every 30 minutes accumulated pan juices, until a meat thermometer reads 180°F when inserted into the thickest part of the thigh, 1½ to 2 hours more. Remove turkey from oven, cover loosely with foil, and allow bird to rest for 20 minutes before carving. Remove and discard orange halves, carve bird, and serve.

Pan Juice “Gravy” – Phase 1

Prep Time: 5 minutes Cook Time: 20 minutes

This “jus”-style gravy, made without flour or cornstarch, is thickened naturally by reducing and concentrating the turkey juices. After the bird s carved and placed on a serving platter, add the juices from the cutting board to the gravy for extra richness.

1 cup dry white wine

2 cups lower-sodium chicken broth

After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.
Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cooked until reduced by half, stirring occasionally. Serve warm.


Both recipes are from The South Beach Diet - Parties & Holidays Cookbook

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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www.myfitnesspal.com/food/diary/Kier
ae

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11/3/08 4:24 P

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Low Calorie Cranberry Sauce

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained.
1 cup water or fruit juice
Sugar substitute to taste
Combine cranberries and water in a saucepan. Heat to boiling; reduce heat to low and simmer 15 minutes. Remove from heat. Cool to room temperature. Stir in sugar substitute.
Refrigerate until serving time.
Makes 2 1/4 cups or 9 (1/4 cup) servings.

Note: Special diet cranberry sauces made without sugar or with sugar substitutes do not gel.

Nutritional Facts Per Serving: Cal. 21 (1%DV), Total Fat 0grams, Chol. 0mg, Sodium 7mg (1%DV), Pot. 39mg (1%DV), Total Carb. 5grams (2%DV), Dietary Fiber 1gram (5%DV), Sugars 1gram, Protein 0grams, Vitamin C 13mg (21%DV), Dietary Exchange: Fruit 0.5

Recipe courtesy of Ocean Spray Cranberries, Inc.

Here is a different recipe:

Equal®'s Cranberry Sauce

2 cups fresh or frozen cranberries
2/3 cup water
2/3 cup Equal® Spoonful*

Directions
1 Combine cranberries and water in medium saucepan. Bring just to boiling; reduce heat. Boil gently, uncovered, over medium heat 8 to 10 minutes, stirring occasionally, until skins pop.
2 Remove from heat; mash slightly. Stir in Equal®. Cover and chill.

* May substitute 16 packets Equal® sweetener

Makes 12 servings

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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11/3/08 4:21 P

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Fiery Turkey-Pate Crostini

1 tbsp. olive oil
2/3 cup coarsely chopped green onions
2 garlic cloves
1/4 to 1/2 tsp. crushed red pepper
2 cups chopped, cooked turkey (about 10 oz.)
1/2 cup coarsely chopped water chestnuts
2 tbsp. light mayonnaise
3/4 tsp. Cajun seasoning
1/2 tsp. ground ginger
2 tbsp. white wine vinegar
1 tbsp. soy sauce

Saute onions, garlic and pepper for about 1 minute. Place all ingredients in a food processor until well blended. Cover and chill at least 8 hours.

Suggested serving: As a topping for pita chips, toast, whole wheat crackers.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/3/08 4:20 P

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Angel Food Cake (A Heavenly Holiday Cake)

From South Beach Diet Online's The Daily Dish 12/20/03: What could be more fitting for Christmas than a South Beach Diet-friendly Angel Food Cake? This delicious, Phase 2 recipe was contributed by online member Kathy from Sequim, Washington.

1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Carefully separate eggs, making certain there is no yolk in the egg whites (otherwise the whites will not beat into peaks). In a large bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375°F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft peaks form. Add remaining 3/4 cup Splenda to egg white mixture a tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over the egg whites. Gently fold in with 15 under-and-over strokes. Repeat, turning bowl so that everything gets blended well. After last addition, scrape and double check that all the flour mixture is well blended into egg whites. You want to keep the egg white mixture as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel food cake pan). Do your best to make certain there are no air pockets. Bake for about 30 minutes or until the edges of the cake just start to pull away from the pan. Invert the pan over the neck of a wine-type bottle; let it cool completely. Carefully remove from pan.
Angel Food Trifle

WW Angel Food Cake- broken into chunks
SF FF Vanilla Pudding(made according to directions on box) mixed w/ FF Cool Whip (almost entire container)
Strawberries, kiwi, bananas (or any other fruit that you love- I recommend berries...)
More FF Cool Whip as garnish on top.

Layer together in trifle dish and refridgerate for at least 2 hours- yummy the next day too!

Easy Cherry Cheesecake – Phase 1
I whipped 16 oz low fat cream cheese with 4oz light sour cream until fluffy.

Take 2 boxes of your favorite sugar free jello ( I used black cherry or key lime or strawberry) mix with one cup of boiling water(like you are going to make Jello) After it's dissolved slowly mix into cream cheese mixture. Mix until well blended. I used my electric mixer for whipping the cream cheese and blending it all together.

Pour into a pie plate sprayed with Pam. Chill until firm. I topped mine with remaining half cup of sour cream that I mixed with splenda. Cut into 8

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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3/23/08 12:26 P

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Daily Dish
Crown Roast of Lamb With Rosemary

This delicious lamb recipe is the perfect centerpiece for your Easter meal — and it's fine for all Phases.

Makes about 5 servings

Ingredients
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together)
2 1/2 tablespoons extra-virgin olive oil
Fresh parsley (for garnish)
Instructions

1. Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.
2. Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
3. Transfer lamb to a platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

Nutritional Information:
355 calories
20 g total fat (6 g saturated)
122 mg cholesterol
3g carbohydrate
39 g protein
0 g fiber
1,505 mg sodium


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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1/14/08 10:42 A

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It would be phase 2 and the unsweetened chocolate is the baking chocolate.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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DOITFORDAWN's Photo DOITFORDAWN Posts: 54
1/14/08 9:00 A

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Hey Kierae,

In the fudge recipe...
Is the unsweetened chocolate from a bar of baking chocolate, or powdered cocoa?

I'm guessing this is Phase 2/3?

We must become the change we want to see.
—Mahatma Gandhi


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