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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
9/6/09 12:58 A

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Tonight I made the Jicama, Tomato, and Black Bean Salad from the South Beach Diet Quick and Easy Cookbook:

3 Tbsp. fresh lime juice
1 (3) garlic cloves, minced
½ tsp. ground cumin
3 Tbsp. evoo
1 15-oz. can black beans, rinsed and drained
1 small jicama, peeled and chopped
2 plum tomatoes, chopped
3 Tbsp. diced red onion
¼ cup chopped fresh cilantro
Salt and freshly ground pepper

Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomatoes, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.

Makes 4 1-cup servings
Per serving 190 cals, 11g fat, 1.5g sat fat, 4g protein, 22g carb, 9g dietary fiber, 400 mg sodium


per sparkrecipes calculator: Calories 253.7

Total Fat 11.3 g

Saturated Fat 1.6 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 7.9 g

Cholesterol 0.0 mg

Sodium 8.5 mg

Potassium 545.9 mg

Total Carbohydrate 31.8 g

Dietary Fiber 12.4 g

Sugars 2.0 g

Protein 8.5 g


Vitamin A 5.1 %

Vitamin B-12 0.0 %

Vitamin B-6 8.3 %

Vitamin C 51.0 %

Vitamin D 0.0 %

Vitamin E 9.7 %

Calcium 4.4 %

Copper 13.0 %

Folate 35.2 %

Iron 14.4 %

Magnesium 18.6 %

Manganese 25.7 %

Niacin 4.3 %

Pantothenic Acid 4.6 %

Phosphorus 14.7 %

Riboflavin 5.9 %

Selenium 3.1 %

Thiamin 16.6 %

Zinc 7.8 %
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~
Don't know why there's the calorie discrepancy; I think this makes closer to 5 servings, however. I do not use salt, and I think the book's calculation makes some allowance for salt.

4. Will make this again; perhaps adding a bell pepper for more color and just to see how the flavors vary. It wasn't as zingy as I thought it might be, which will make it good with more savory grilled meats -- had it with plain seared ahi tuna tonight. Jicama had a pleasant sweetness to it, and the cilantro was not overpowering -- I don't like cilantro, so it was a true act of bravery to use it at all, much less use the amount called for! Super-easy, and a great side salad for the summer -- I'm just sorry I hadn't tried this sooner.









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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
7/26/09 11:23 A

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This is probably not especially Beachy because of the chicken thighs, but I absolutely love peaches that are now in season, so when I saw the following recipe in the New York Times online for July 22, I had to try it. It even fit the summer kitchen rules (oven on no longer than 20 minutes).

Roasted Chicken Thighs With Peaches, Basil and Ginger

Time: 30 minutes

1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra virgin olive oil
2 tablespoons dry (fino) sherry
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 inch-long piece fresh ginger root, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crusty bread or rice for serving.

1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.

2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Yield: 3 servings.

Note: Peaches can be any stage of ripeness, but firmer ones are easier to work with.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I omitted the salt, since I always do; I didn't have dry sherry at hand, so used the cream sherry that was around; oven was at 375. Served with quinoa and asparagus.

Loved it! I didn't get any sauce to speak of, I suppose because I used a pretty firm peach that seemed to soak up the oil and sherry, and kosher chicken from which I guess the salt would have drawn out moisture.

Per the Spark calculator (w/o the salt):
Calories: 288.7
Total Fat: 14.5 g
Cholesterol: 114.5 mg
Sodium: 120.7 mg
Total Carbs: 8.6 g
Dietary Fiber: 1.3 g
Protein: 27.8 g









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JAY_DEE's Photo JAY_DEE Posts: 2,353
6/25/09 2:21 P

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This is a recipe posted by our new member SHARONFK1. It landed in the General Discussion Thread, so I'm copying it here for her.

I'm sure many of our members will want to try this recipe, since yogurt is a big part of our plan.

Thanks, Sharon!!


Homemade Yogurt

1 gal. milk (I use Braums' fat free) -- heat in heavy saucepan until between 175-180°--Don't scald, or will change the flavor.
Cool, by stirring, until temp reaches between 110-115° degrees. This process kills all bad bacteria, and prepares the milk for the yogurt cultures. (Sit pan in sink in cold water…it hastens cooling. Watch closely..don't let it get too cool.)
Add 2 cups yogurt with live cultures (I use Dannon FF plain). You can also add 1-1/3 cups dry non-fat milk to thicken the yogurt as it cools. (This step also adds additional calcium). Pour into Mason jars, or other qt-sized jars.
Place Mason Jars in a cooler. Fill 2-4, 1/2-gallon containers with the hottest water you can get from your tap. Add these containers to the cooler, and close the cooler. Leave for 6-8 hours (I do mine overnight), and in the morning you will have homemade, healthy live-active cultures yogurt, that tastes great and have no added anything. I sweeten with a little Splenda and vanilla, and have great, smooth yogurt. I also use 1 quart and mix in a small package of SF jello pudding or plain SF jello. Then I don't add the Splenda. Easiest yogurt you'll ever make! I save 2 cups to make the next batch once I get started.



It's not that some people have willpower and some don't. It's that some people are ready to change and others are not.
James Gordon, M.D.
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Co-leader South Beach Phase I
C0-leader South Beach Diet


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HARRIET2's Photo HARRIET2 Posts: 191
6/16/09 10:45 A

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what a great idea Pam. I will try it.

Slow and steady wins the race. Eat less, move more.


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LLTS01's Photo LLTS01 Posts: 12,316
6/15/09 4:02 P

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Harriet- you can add chopped walnuts for a more substantial snack.

Edited by: LLTS01 at: 6/16/2009 (09:24)
Louisa
Co-leader 40 somethings with 50-99 pounds to lose
Co-Leader of Northern Virginia Sparkers

Races in 2011
1/30/11- ING Miami Half Marathon 2:45:40
3/26/11- National Half Marathon 2:34:58
4/3/11- Cherry Blossom 10-miler
7/30/11 W&OD 10k
10/9/11 Army 10 Miler

2012
1/29/2012 ING Miami Half Marathon


For peace of mind, resign as general manager of the universe


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HARRIET2's Photo HARRIET2 Posts: 191
6/14/09 2:17 P

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Tasty little salad, cool and crunchy.

plain lowfat yogurt about .25 cup
sour cream, low fat about 2 TBS
Peeled and chopped cucumber
Chopped green onions or a mild onion .25 cup or to taste
garlic salt
tsp of vinegar
1TBS of fresh dill or 2 tsp dry
fresh garlic to taste.
Mix together and enjoy.


Slow and steady wins the race. Eat less, move more.


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NPILBEAM's Photo NPILBEAM Posts: 623
6/9/09 8:35 P

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BLACK BEAN BURGER

1/2 medium onion, chopped
1T garlic chopped fine
2 cans black beans (be creative try a different type!)
2T cilantro
1T parsley (fresh is always best)
1 egg (or 1/4C egg product)
1/2t red pepper flakes
1/2C oat bran
salt and pepper
4 whole wheat rolls
Optional toppings: lettuce, onion, tomato, mustard

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the oat bran. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Be gentle when turning them, they are very delicate. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and mustard. Cover the burgers with the top of the bun and serve.

Per Serving: 283 Cal (12% from Fat, 20% from Protein, 68% from Carb); 21 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 71 g Carb; 18 g Fiber; 8 g Sugar; 114 mg Calcium; 6 mg Iron; 373 mg Sodium; 51 mg Cholesterol

ROUND TWO RECIPE...use reserved bean mixture to make yummy burritos or enchiladas.

Superman is what I can do...Clark is who I am.
Maryann, E. Petersburg, PA

FINALLY REACHED GOAL!!!! December 29, 2007 after 725 days, 609,000 calories and 174lb!!!


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
6/2/09 10:38 P

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Please do post the recipe!

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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NPILBEAM's Photo NPILBEAM Posts: 623
6/2/09 9:52 P

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Over the last year I've developed a love for foods I wouldn't have dreamed of eating in my former life...I got the greatest recipe from Sandra Lee's new show on Food Network...Black Bean burgers. They are really great! Is it OK to post the recipe on line? If not go to foodnetwork.com and search for black bean burgers...they freeze well also!

Superman is what I can do...Clark is who I am.
Maryann, E. Petersburg, PA

FINALLY REACHED GOAL!!!! December 29, 2007 after 725 days, 609,000 calories and 174lb!!!


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
5/11/09 4:58 P

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Thank you! I also found some Beachy recipes on the myrecipes.com site you posted for the fish recipe earlier. I won't say anything more unless another member wants to know.

emoticon

...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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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
5/11/09 4:52 P

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Pam, I'm sorry to say that I loathe lima beans so much that if I had unopened packages, I'd give them to our local food bank.

If that wasn't an option, I'd hide a tablespoon or two at a time into two cups of mixed beans and barley for the following bean soup recipe:

TJ’s 17 Bean and Barley Soup

2 cups TJ’s 17 Bean and Barley Soup Mix
2 32-oz. TJ’s vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
3 cloves garlic, crushed
1 tsp. dried basil
2 Tbsp. olive oil
1 bay leaf
½ tsp. Italian seasoning
1 can TJ’s canned tomatoes
Salt and pepper to taste

Soak 2 cups of beans overnight. (OR: cover with triple their volume in cold water. Bring to a boil, and lower heat and cook uncovered beans for two minutes over moderate heat. Remove pan from heat and let stand for 60 minutes.) Rinse and drain.

Pour 3 cups vegetable broth over beans. In a separate pan, cook onion, celery, carrot, bell pepper, and basil in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot, and simmer covered for 60 minutes to desired tenderness. Check liquid level occasionally and add more broth as necessary. Salt and pepper to taste.

Makes 8 “hearty” servings.









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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
5/11/09 4:33 P

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Thanks for the fish recipes!

Does anyone have a good recipe for lima beans? I have a bunch of dried ones in the cupboard, but I'm not sure what to do with them. After searching on line, the only recipes that are highly rated are ones that call for cream and sugar.

...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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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
5/11/09 3:54 P

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The toughest part of this recipe was mincing the shallots.... find.myrecipes.com/recipes/recipefin
de
r.dyn?action=displayRecipe&recipe_idR>=1142021

emoticon







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KIERAE's Photo KIERAE SparkPoints: (177,652)
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5/7/09 9:30 P

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You have to LOVE the simple recipes - it doesn't have to be multiple ingredients!

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 - happily maintaining since 1/2009

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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MAMAGOSS's Photo MAMAGOSS SparkPoints: (61,725)
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5/7/09 9:28 P

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I just made some amazing tilapia for supper at least DH thought so - put tilapia in a non stick pan and browned one side in EVOO, turned and spread home made pesto over top and finshed under the broiler - it was quite tasty.

Arriving at one goal is the starting point to another

lose 10% of body weight -
lose another 10% -

Lose final 10%

Check out the 1 day challenge team at http://tinyurl.com/esgn8


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LORRAINE_D's Photo LORRAINE_D Posts: 269
5/6/09 6:06 P

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That chicken recipe looks good! I just put California mix frozen veggies in my electric frying pan with olive oil, fresh garlic, sea salt, ground pepper, low sodium chicken broth. I cooked the frozen veggies and then added in cut up leftover baked chicken breasts. I am also cooking brown rice to go with it. Yum. I must be hungry! Good South Beach eating!

Edited by: LORRAINE_D at: 5/6/2009 (18:06)

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
4/25/09 6:33 P

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I just made this Chicken Breasts Pierre for supper:
allrecipes.com/Recipe/Chicken-Breast
s-
Pierre/Detail.aspx


I added onions, used EVOO in place of butter, used red wine in place of water, Splenda in place of the brown sugar, forgot to add the vinegar and had no celery powder. You could skip the flour, for sure.

The recipe was a great hit with Hubby who has a new interest in spicy foods. The sauce was both sweet and spicy and I think it would be good with a wide variety of meats. I'm going to enter it with these tweaks into Spark Recipes.

...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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HOWREB Posts: 115
4/19/09 3:31 A

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I tried the Kugel, because I like spaghetti squash. It was runny and frankly tasted like spaghetti squash with cinnamon on it....definitely not something I'd make again.

However, I used to make a recipe that used a creamy cheese mixed with the squash once it's been removed from the shell, so I think maybe I'll try the low-fat laughing cow cheese with the squash and see how that goes.

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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
4/17/09 3:43 P

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Sounds great!

Yesterday I made this recipe for Spaghetti Squash Kugel, from South Beach, but I can't recall whether it was a cookbook or a web posting:

Spaghetti Squash Kugel (Phase 1)

Description
Try this take on traditional kugel, which uses nutrient-dense spaghetti squash in place of egg noodles.
Makes 2 servings

Ingredients
2 eggs
2/3 cup low-fat cottage cheese
1/8 teaspoon ground cinnamon
1 1/2 teaspoons sugar substitute
1/2 teaspoon vanilla extract
1 large spaghetti squash, halved and seeds removed

Instructions
Heat oven to 350°F. In a large bowl, beat eggs. Add cottage cheese, cinnamon, sugar substitute, and vanilla extract. Beat until well blended.

To make the spaghetti squash “noodles,” place the squash halves, cut sides down, in a glass baking dish. Add 1⁄4 cup water and cover with plastic wrap. Microwave on high for 8–10 minutes until tender; cool slightly. Using a fork, scrape the squash strands into the bowl with the egg mixture; mix well. Pour into a casserole dish sprayed with cooking spray. Sprinkle with additional cinnamon. Bake 30 minutes or until set and lightly browned.

Nutritional Information
168 calories
6 g total fat (2 g sat)
215 mg cholesterol
11 g carbohydrate
16 g protein
2 g fiber
394 mg sodium

~~~~~~~~~~~~~~~~~~~~
I'm going to tweak this. It could be a little sweeter, but that's easily fixed, and it was a nice way to trick me into eating vegetables. Mine took lots longer than 30 min to become set, but unfortunately I don't recall how many "five more minutes" I gave it. I could probably split this up into 4 2-cup ramekins, and it would set up faster.

Friends of mine make savory kugels, and so I'm thinking I could also vary this with adding some mushrooms and shallots sauteed in olive oil, and savory or thyme instead of the cinnamon.









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WILLMAKEITCOUNT's Photo WILLMAKEITCOUNT SparkPoints: (13,939)
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4/16/09 1:26 P

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STUFFED PEPPERS-

Phase: 1
Preheat Oven: 350 F

1 lb lean ground beef
1/2 onion chopped ( I subbed black beans )
1/2 cup mushrooms chopped
chili powder (didn't use due to rotel)
1/2 can diced tomatoes (subbed rotel instead)
3 medium to large peppers
3 slices of part skim mozzarella

Brown 93% lean ground beef in frying pan.

Add onion, chopped mushrooms and some chili powder after meat is fully cooked.

Stuff into three peppers. I used a green, orange and yellow pepper.

Put the peppers in a baking dish and spread the diced tomatoes over them, then cover with foil.

Bake for 50 minutes at 350 with foil covering, then take the foil off, add 1 slice of part skim mozzarella to the top of each pepper and broil for 5 more min.
Topped with little fat free sour cream.

YUMMY!!!!!!!!!!!! HOPE YOU ENJOY AS MUCH AS I HAVE

----------------------------------------
----------------------------------------
Servings: 3



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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/29/09 10:29 P

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BTW, I finally got around to making that Roasted Salmon with Fennel and Lemon, and it was a real winner. Served with Squash and Tomato Tian, also from the SB Parties and Holidays Cookbook:

Squash and Tomato Tian (South Beach Diet Parties and Holidays Cookbook)

3 tsp. evoo
½ tsp. dried thyme
(1/2 tsp. salt)
¼ tsp. freshly ground black pepper
3 medium zucchini, thinly sliced
3 medium yellow summer squash, thinly sliced
6 plum tomatoes, thinly sliced

Heat oven to 400.
Brush a 9x13x2-in baking dish with 1 tsp. of the oil. Combine thyme, salt, pepper in a small bowl. Combine zucchini and summer squash in a medium bowl.
Place half the squash mixture in the baking dish and sprinkle with one-third the thyme mixture. Top with tomatoes, and sprinkle with half the remaining thyme mixture. Top with remaining squash and sprinkle with remaining thyme mixture. Drizzle top layer with remaining 2 tsp. olive oil.
Bake until vegetables are tender, 30-40 min. Serve warm
Makes 8 1-cup servings.
45 cals
2g fat
0g sat fat
2g protein
7g carb
2g fiber
160mg sodium
Make ahead: the tian can be assembled in the baking dish up to 12 hours in advance. Refrigerate, covered, until ready to bake.

May substitute, rosemary, oregano, or basil, or a combination, for the thyme. I used closer to double the thyme, was a bit more generous with the pepper, and added about ½ tsp. oregano.








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KIERAE's Photo KIERAE SparkPoints: (177,652)
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3/16/09 11:27 A

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Read the ingredients not the nutritionals and look for a no sugar. Ragu has one of its flavors no sugar. Classico too. I believe Hunts also. Basically it usually is the "plain" type sauces versus the jazzed up ones.

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 - happily maintaining since 1/2009

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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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
3/16/09 10:59 A

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We like homemade sauce or the Classico brand, roasted red pepper has the least sugar.

...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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ANGELAIDE1 Posts: 1
3/16/09 5:01 A

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Hi!What sauce(spaghetti) is SBD friendly?Haven't found any without mega sugar.Or a recipe would be gtrat,too. TY Glenda

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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3/13/09 1:40 P

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Go ahead and post them (they don't need to be perfected or tried). Someone else may do some changes on their own and you can always edit in your comments after you try them.

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 - happily maintaining since 1/2009

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
3/13/09 11:52 A

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Pam, I didn't post the recipes since they're either not "perfected" (the truffles) or I haven't tried it (the salmon). If it would be helpful, I will.







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KIERAE's Photo KIERAE SparkPoints: (177,652)
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3/13/09 10:57 A

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I ended up doing the broccoli slaw like this (you could leave out the raisins but my hubby wanted them in):

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=535017


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 - happily maintaining since 1/2009

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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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
3/13/09 10:31 A

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So we are making the broccoli slaw this week? Sounds good! I'm in!

LIQUEURLADY - did you also post your recipes to the appropriate main-ingredient thread? If they aren't there already, those would be good to share.

...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


 current weight: 125.0 
 
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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/13/09 2:03 A

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I'm probably going to try the following recipe next weekend, as a trial before making it for a potluck dinner; will also have to figure out how far in advance I want to cook it, or bring it assembled to the host's house and commandeer the oven. Has anyone tried this, and have any suggestions?

Roasted Salmon with Fennel and Lemon (SB Parties and Holidays Cookbook)

2 (1-1/2 lb) salmon tail-end fillets, about 1 inch thick
4 tsp. evoo
½ tsp. salt
½ tsp. freshly ground black pepper
1 small fennel bulb, very thinly sliced
1 lemon, thinly sliced
2 Tbsp. chopped fresh dill
Dill sprigs and lemon slices for garnish (optional)

Heat oven to 475.
Rinse salmon and pat dry. Using fingers or tweezers, remove any small bones from fillets. Rub oil all over the fillets (skin included). Sprinkle each fillet with salt and pepper.
Place one fillet, skin side down, on a wire rack over a baking pan, then layer fennel, lemon and dill across the surface of the fillet. Place the remaining fillet, skin side up, on top of the first fillet. Using kitchen twine, tie the halves of the fish together so they stay in place while cooking.
Roast salmon (on the rack over the baking pan) until the skin appears lightly browned and fish is cooked through, about 20 min. Remove string, transfer to a serving platter, and serve hot.

Makes 8 (6-oz.) servings.

Per serving, per book: 330 cals, 20g fat, 4g sat fat, 34g protein, 2g carb, 0g fiber, 260mg sodium

(Salmon may be assembled and tied to 8 hrs in advance; wrap in plastic wrap and refrigerate. Remove from refrigerator 30 min before baking.)








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3/12/09 11:42 A

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I haven't tried the truffles yet but then again, that is more of a special occasion since I don't do sweets.

I do love the broccoli slaw as a cole slaw though - very good.

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
3/12/09 8:38 A

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Is till want to try the brocloi slaw but need to eat it cooked first instead of cold

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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/12/09 12:23 A

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Today I made the green tea truffle variation of the South Beach truffle recipe, from the South Beach Quick and Easy Cookbook (The things I'll do to use up the pint of fat-free half-and half!):

Ingredients

3/4 cup fat-free half-and-half
4 decaffeinated green tea bags
1/2 lb. bittersweet chocolate, preferably 65% cocoa or greater, chopped (or chips)
1/4 cup unsweetened cocoa powder

Heat half-and-half in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add tea bags; steep for 5 min.
Gently squeeze bags over half-and-half to extract extra flavor and discard. Return to a simmer and pour over chopped chocolate in a medium bowl. Stir to combine, until chocolate is completely melted. Place bowl in freezer until set, about 10 min, stirring every 2 min. Chocolate is ready when it is no longer a pudding-like consistency and is starting to harden.
Scoop out about 2 tsp. chocolate mixture and roll in the palm of your hands to form a 1-in ball; roll in cocoa powder to coat. Repeat with remaining chocolate. There should be about 2 Tbsp. cocoa left over. Serve or store in airtight container in the refrigerator for up to 2 weeks.

Makes 16 2-piece servings.

Per book:
90 cals
5g fat
3g sat fat
1g protein
9g carb
1g dietary fiber
15mg sodium

Per Spark:
Calories: 84.9
Total Fat: 6.0 g
Cholesterol: 0.6 mg
Sodium: 16.6 mg
Total Carbs: 9.1 g
Dietary Fiber: 1.2 g
Protein: 1.4 g
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I think I got 32 this time, so the calorie count will be more accurate. I'm not getting lots of green tea flavor; the recipe says that once one gets the hang of it, one can use any favorite tea. I'm thinking I might look for peppermint extract, or even chili/cayenne, or ginger, to get some bigger flavor in these. Not that chocolate is bad, you understand.... Has anyone tried any of these ?







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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/8/09 8:16 P

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I made this yesterday, from the South Beach Diet Supercharged book:

Chicken and Lentil Stew (OK for phase 1)

1 tbsp. evoo
1 small onion, finely chopped
2 garlic cloves, minced
¼ tsp. dried basil
¼ tsp. dried oregano
1/8 tsp. freshly ground black pepper
1 tbsp. tomato paste
1 pound boneless, skinless chicken breasts, cut crosswise into ½-inch slices
1 15-oz. can lentils, drained and rinsed
1 14.5-oz. can diced tomatoes, with juices (no-salt added preferably)
¾ cup lower-sodium chicken broth
4 ounces baby spinach (4 cups)

In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil, oregano, pepper [and a pinch of salt]; reduce heat to medium-low and cook, stirring occasionally, 4 minutes. Stir in tomato paste and cook 3 minutes longer. Stir in chicken and cook for 1 minute. Add lentils, tomatoes and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover, and cook until chicken is cooked through, 7-10 minutes. Stir in spinach, cover, and cook 1 minute longer, or until spinach wilts. Season with salt and pepper to taste and serve warm.

Makes 6 1-cup servings.
Nutrition: 311 cals, 4 g fat, 1 g sat fat, 32g protein, 36g carbohydrate, 17g fiber, 326mg sodium

Since I had dried rather than canned lentils, I used 1/2 cup dried lentils and doubled the chicken stock to 1 1/2 cups, and simmered for about 35 min before adding the cut-up chicken, and then the spinach. And I threw in the entire 6-oz pkg of spinach, and it took more like 5 min for it to wilt.

I think it makes more like 4 1 1/2-cup servings rather than 6 1-cup servings. It was OK, maybe a 2.75 - 3 rating. I used to make a lentil stew that had lots of diced celery and carrots in it as well as potato, and the flavors were brighter than this, so I may try to fiddle with some of the veggies in the broth. I can't eat spinach raw, so I liked this as a way for me to get those nutrients without the unpleasant reactions.









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GRAPEVINE60's Photo GRAPEVINE60 Posts: 11,548
3/4/09 2:34 P

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I will also try it. I have a recipe for BBQ Pork Tenderloin (Pampered Chef recipe) that is really good also.

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JAY_DEE's Photo JAY_DEE Posts: 2,353
3/4/09 11:58 A

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I am SO going to try this one!

Loin chops are already out of the freezer for tonight...but they are going on hold for tomorrow..so I can use this marinade.

Will have to make some minor modifications to match things I already have, but that's ok.

So...back to the freezer to find tonight's dinner....lol

Will do this pork thing tomorrow!

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
3/4/09 11:47 A

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Hubby and I bought a big package of pork tenderloins (approved for all phases) at Costco on the weekend. I wasn't sure what to do with them, so I found a recipe online and then adapted it.

Grilled Dijon Pork Tenderloin
recipes.sparkpeople.com/recipe-detai
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asp?recipe=548901


The original recipe called for honey in the marinade/sauce. I used a no-sugar-added pancake syrup, instead. Hubby barbecued the meat, although it could have been roasted or even cut into medallions for a fast fry or on a contact grill (ie. George Foreman). Wow it was good and with no guilt. We'll definitely make it again.

I served it with spaghetti squash with a tomato sauce, steamed asparagus and tossed salad.

...Pam

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

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- Complete a super-sprint triathlon
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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
3/2/09 11:08 P

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Those sound really good!

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:
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CO-LEADER SOUTH BEACH DIET TEAM


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LIQUEURLADY's Photo LIQUEURLADY Posts: 11,233
3/2/09 10:17 P

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I made this recipe over the weekend, from the SB Tast of Summer cookbook:

Chocolate Cherry Truffles (listed as Phase 2)

Ingredients

8 ounces bittersweet chocolate, preferably 70% cacao or higher, finely chopped (or chips)
1/3 cup fat-free half and half
4 ounces cherries, pitted and finely chopped (or use unsweetened frozen, about 1/2 cup)
pinch salt
2Tbsp. unsweetened cocoa powder

Place chocolate in heatproof medium bowl. In a small saucepan, heat half-and-half over medium heat. When it comes to a simmer, add cherries and return to a simmer. Remove from the heat and pour mixture over chocolate. Add salt and stir until chocolate is melted.
Place the bowl in the freezer until the chocolate is set, about 10 min, stirring every 2 min. Chocolate is ready to roll into truffles when it no longer has a pudding consistency and it starts to harden.
Scoop 2 tsp. of the chocolate mixture and roll with moistened palms to form a small ball. Repeat to make 32 balls, moistening hands again as needed. If chocolate is soft, place balls back into the refrigerator for 10 min to firm.
Place cocoa powder in a shallow dish. Roll balls in cocoa powder to coat, then roll between dry palms so that cocoa powder adheres to truffles. Serve immediately or refrigerate in an airtight container for up to 1 week.

Makes 16 2-piece servings.

Per book:
calories 80
fat 6g
sat fat 3g
protein 1g
carb 9g
fiber 1g

Per Spark:
Calories 82.6
Fat 5.9g
Chol .3mg
Sodium 17.2mg
Total carbs 8.8g
Dietary Fiber 1.2g
Protein 1.2g
~~~~~~~~~~~~~~~~~~~~~~~~~
The book's directions say to drain and dry thawed frozen cherries thoroughly: I did, and I think I lost lots of cherry flavor doing that. Not a recipe for everyday, and I was floored to read the ingredients on the fat-free half-and-half, with the added sugars, after all the efforts we go to to ensure that's there's no hidden sugar in sauces and salad dressings and the like. I was looking for a Beachy dessert for a luncheon meeting at church for which in a weak and crazy moment I agreed to bring our lunch. It seems like most of the recipes have to be served immediately or warm or are at-the-last-minute fussy, that won't work in the scenario...but I'm trying.







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JAY_DEE's Photo JAY_DEE Posts: 2,353
2/23/09 12:20 P

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You can also cook Spaghetti Squash in the microwave.

Poke several holes in it with a large-tined fork, like a meat fork, bbq fork, etc. You want those hole to go completely through to the meat of the squash.

Cook on high. Can't give you a time, because that will vary with the squash, but Check it every five or ten minutes. You want it to feel fairly soft.

Let it cool enough to handle before cutting open to remove the seeds. It will cut MUCH easier than it does before cooking.

No large pots boiling on the stove, and no heated kitchen from the oven. Works for me..



It's not that some people have willpower and some don't. It's that some people are ready to change and others are not.
James Gordon, M.D.
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60SIXTY's Photo 60SIXTY Posts: 24,910
2/21/09 4:21 P

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I am trying to boil it in the crock pot.
I am getting ready to take it out so that it is cool enough to handle before I do the second step of baking it .

I am glad to hear that your husband likes it.
Mine ate it when I fixed it with pasta sauce and some mini meat balls. I don't think he was impressed.


Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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MAMAGOSS's Photo MAMAGOSS SparkPoints: (61,725)
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2/21/09 10:57 A

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Hey 60SIXTY look forward to that squash - it is delish! I do use it to replace pasta (which I love and am not always satisfied with a small portion). I put sauce on it and eat a HUGE bowlful to rid myself smugly of my pasta cravings. It works! My DH even likes it.

Deb

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60SIXTY's Photo 60SIXTY Posts: 24,910
2/21/09 9:54 A

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Broccoli Slaw sounds good, too. I haven't seen it in the store in over a year.
I think with all of the loss of employment, people have quit buying fresh produce.
A friend volunteers at a local food pantry. One woman came in and only wanted fresh food, said she had never used canned. My friend asked her if she knew she was at a food pantry in the politest way she could. The woman said, oh how am I going to adjust. She left with canned goods & spaghetti & eggs.

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60SIXTY's Photo 60SIXTY Posts: 24,910
2/21/09 9:49 A

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I was checking out this thread before going to the spark recipes. I have had a spaghetti squash for several weeks in the fridge. I think it is in good condition. I just wasn't looking forward to cooking it.

Thanks for the link to Karina's Kitchen.
I think I will try one of the recipes to day.
I don't see trying to mask a vegetable as something like pasta or potatoes. I think it needs to be cooked with it's own recipe and stand on it's own.

I have my supper narrowed down to either the twice baked or the Mexican version. I will look at the thread again, but wasn't sure if anybody had actually tried this.

P.S. I am turning the knife over to DH.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/20/09 5:59 P

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You can boil the entire squash in a big pot to soften the skin:

en.wikipedia.org/wiki/Spaghetti_squa
sh
#Stove_.28Boil.29


...Pam

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

GOALS:
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- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
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CO-LEADER SOUTH BEACH DIET TEAM


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TSOLECKI Posts: 151
2/20/09 1:35 A

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I actually tried a brand new knife, one that is so sharp my mom wont put it in the drawer with the other knives because she thinks someone will cut off a finger reaching for a fork lol.

but..I'm feeling like an adventure so I suppose I could try again emoticon

~Tina

"Forget past mistakes. Forget failures. Forget everything except what you're going to do now and do it."

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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As you can see - all are similar and need some beach switches.

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 - happily maintaining since 1/2009

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

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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Alright throwing out/posting some broccoli slaw recipes:

1 12 oz. package of Trader Joe's Broccoli Slaw
1 handful (3/4 cup)of pepitas or sunflower seeds (could also use walnuts or almonds or cashews
1 handful (3/4 cup) raisins (could sub diced apples)
Toss all together

Dressing Mix
2/3 cup of mayo
3 tablespoons of Vinegar
6 teaspoons of Sugar (sub Splenda)
Mix well - poor over slaw mix. Let refrigerate for at least an hour.

-----------------------


broccoli slaw

Yield
6 Servings

Measure Ingredient
1/2 cup Nonfat sour cream
1/2 cup Buttermilk (use low fat)
2 tablespoons Dijon mustard
2 tablespoons Cider vingar
1 Garlic clove; pressed
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
16 ounces Broccoli slaw mix
1 large Apple; coarsley grated
2 tablespoons Pine nuts; toasted & chopped

Broccoli slaw mix, which consists of shredded broccoli stems, carrots, and red cabbage, is available packaged in many supermarkets. If you can't find it, make your own or simply substitute shredded cabbage for a more traditional slaw. In a large bowl, whisk together sour cream, buttermilk, mustard, vinegar, garlic, salt and pepper. Add broccoli slaw mix and apple. Toss until coated. Sprinkle with pine nuts.

Approximate nutritional analysis: 80 calories per serving; 5 g protein; 13 g carbohydrate; 2 g fat (22% of calories); 3 g fiber; 1 mg cholesterol; 380 mg sodium; more than 100% of the Daily Value for vitamin C. Source: American Health (July/August 1994)

----------------------


food.yahoo.com/recipes/eatingwell/23
1/
broccoli-slaw


-----------------------
kidscooking.about.com/od/soupsandsal
ad
s/r/broccoli-salad.htm


---------------------

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=113483


----------------
kidscooking.about.com/od/soupsandsal
ad
s/r/broccoli_slaw.htm


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 - happily maintaining since 1/2009

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

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/19/09 11:20 A

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ohh can we do a Brocolli Slaw recipe? I dont have one but i want to make it yum to get it down my throat

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/19/09 10:54 A

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The secret is a good knife. The first time I cooked spaghetti squash I had to throw it onto the sidewalk to crack it open. LOL The second time Hubby handed me our brand new knife as I was heading out the door and said, "try this instead". It beats picking pebbles out of your lunch. LOL

I'm going to make this recipe tonight. Does anyone else have a recipe for the next week?

...Pam

Edited by: PRAIRIEDAWNPAM at: 2/19/2009 (10:54)
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


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TSOLECKI Posts: 151
2/19/09 8:26 A

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hmmm am I ready to face another squash? Is spaghetti squash as hard to cut as butternut squash?

I made butternut squash fries once and they were delish but cutting the darn this just about destroyed my patience! I decided they were good enough to do again someday but still I fear the mighty squash...

~Tina

"Forget past mistakes. Forget failures. Forget everything except what you're going to do now and do it."

- William C. Durant

KIERAE's Photo KIERAE SparkPoints: (177,652)
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2/16/09 11:13 A

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I just searched spaghetti squash and its in the data base. The pesto - you bought pesto yes? Does it have the nutritional data on it? All pesto is different but there is a couple basic pestos in the data base also.

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 - happily maintaining since 1/2009

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

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/16/09 10:37 A

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was anyone able to add this to the tracker? I wasn't able to find the squash or presto.

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/15/09 8:26 P

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The squash was yum. See blog pic
www.sparkpeople.com/mypage_public_jo
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nal.asp?id=LOVEBEAM#1801177


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KIERAE's Photo KIERAE SparkPoints: (177,652)
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Looking at the squash recipe, you could probably freeze it right at the point in the instructions where you stick it in the oven - so preassembled. My guess is it would be fine done cooked too but it might dry out a bit.

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 - happily maintaining since 1/2009

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

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/15/09 9:36 A

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I am making it now. Can it be frozen if so can it be frozen raw or it has to be cooked first? I am going to have to run to the store and buy some pesto.

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/11/09 3:14 P

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That recipe looks good and I have a squash, so I'm in for the next recipe. I had to freeze leftover portions of the porridge. It makes several and no one else at home was helping me to eat it. Its very yummy!

...Pam

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

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2/11/09 2:43 P

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I'm gonna try to join in here, as I can. Haven't made the porridge yet.
I was just thinking about looking for a spaghetti squash recipe (just happened to buy some today).... that recipe sounds delish... I look forwrd to trying it! Has it been added to Sparkrecipes?

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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/11/09 2:14 P

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I think this one sounds yum for Spaghetti Squash. ANyone have any objections?
kalynskitchen.blogspot.com/2009/02/r
ec
ipe-for-twice-baked-spaghetti-squashR>.html


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/10/09 1:03 P

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I'll bet you could freeze portions. I may try that with what's left. It makes a lot. The kids keep looking at it, but they are scared by "those little thingies" in the pot. LOL If it was plain oatmeal it would be gone by now.

...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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KIERAE's Photo KIERAE SparkPoints: (177,652)
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2/10/09 1:01 P

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I will jump in eventually - passing on the porridge just because I don't tolerate eating that for a couple days in a row.

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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2/10/09 12:32 P

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Blackandi, did you make the porridge yet?

Lovebeam, did you find a spaghetti squash recipe to post at the end of the week?

...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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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/8/09 4:17 P

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I posted my picture of the porridge. Can we do spagehti squash for the next one. Heres the link to my blog.
www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=1781068


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2/8/09 12:32 P

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I'm eating the porridge right now. Its very good! I stirred about half a tablespoon of peanut butter into my serving and am having it with mixed berries. I just realized I didn't add any sweetener. It doesn't need it.

...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


 current weight: 125.0 
 
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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/8/09 1:29 A

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I found organic quinoa today in the bulk section of the grocery store. I know I've had it before in whole grain bread. Tomorrow I'll try the recipe.

Tonight I experimented by combining two brownie recipes to make one that Hubby (diabetic) and I could both eat. He says they are pretty good, so I'll take that as thumbs up. I think the taste of Splenda is a bit strong, I may cut it back a bit next time.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=519232


...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


 current weight: 125.0 
 
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2/6/09 11:39 P

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Instead of the dates I am gonna ue 1/2cup of apples and 1tbl of walnuts and Agava

I think the quinoa needs to be soaked about 5minutes first
In a medium-sized bowl, soak the quinoa in cold water for 5 minutes.
Drain and rinse under cold running water.
In a medium saucepan, combine the soaked quinoa and water and bring to a boil.

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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2/6/09 10:30 P

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More stores are carrying quinoa, along with the various rices and pastas.

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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2/6/09 10:20 P

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i bought it at publix but to be safe get it at the health store, whole market,grassrootsstores

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/6/09 10:13 P

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I've never bought this grain before. Which section of the grocery store should I look in? Or do I need to go to a whole foods store?

...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


 current weight: 125.0 
 
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LOVEBEAM's Photo LOVEBEAM Posts: 3,753
2/6/09 10:10 P

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BlackAndi
the quiona says "soaked" does that mean soaked overnight?
If i get a minute i will add the recipe to sparkrecipes.com or if someone beats me to it let me know

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/6/09 9:15 P

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Lets give each other a week to try this recipe.

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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2/6/09 8:08 P

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I am game but without rasains and dates..so like are there time limits before moving to another challenge? I will make this on Saturday wow thats tomorrow...well i have a cold and supposed to be resting but i need to workout so i will go walking in the monring so maybe i will make it sunday morning.

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/6/09 4:53 P

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The dates or raisins make it Phase 3/maintenance. I'll accept your challenge and try it without for Phase 2 (and because my kids don't like raisins). I like that it has quinoa in it; I've never tried that grain.

...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


 current weight: 125.0 
 
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BLACKANDI's Photo BLACKANDI Posts: 12,611
2/6/09 4:49 P

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Good idea. Maybe this will motivate me to want to cook.

Monday morning for breakfast I'm going to do Sweet Inca Porridge from Eat-Clean...

1 cup quinoa grains, soaked
1 cup rolled oats, not instant
1/4 tsp sea salt
3 cups water
1/2 cup chopped dates (but I'm going with rasians)
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla (is this one beachy?)

Place first four ingredients in a pot with a tight fitting lid. Cover. Bring to a boil and then reduce heat to low. Simmer 30 mins. Add remaining four ingredients and mix together well. Turn off heat and let sit, covered, for 5 minutes. Serve for breakfast with berries.

Maybe I'll even take a pic.


KIERAE's Photo KIERAE SparkPoints: (177,652)
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2/6/09 4:46 P

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emoticon love this!

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 - happily maintaining since 1/2009

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

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
2/6/09 4:39 P

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Are you going to try a Beachy recipe? Would you like to challenge your teammates to make it, too? Post here and tell us what you'll make (link the recipe if its online) and then report back on how it went.

...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


 current weight: 125.0 
 
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140
127.5
115
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