CYCLE 1 RECEIPES

How about a nice green salad with smoked salmon added? I haven't had smoked salmon in quite a long time. I am a big fan, however, of regular broiled or baked salmon.

hello,
any ideas to do with smoked salmon?

Freezing can tomato paste and puree. What a great idea. Thank you I will not throw away again.

Edited by: JBINGLE at: 1/29/2016 (08:42)

Here is a new spin on stuffed pepper recipes. I saw this today on the Rachael Ray Show website

The recipes is below as is a link to the website with an accompanying video. I can't wait to try it.

http://www.rachaelrayshow.com/food/recip
es/19681_slow_cooker_skinny_stuffed_pe
ppers/



Slow Cooker Skinny Stuffed Peppers from the Rachael Ray Show aired 2-12-15

Serves 6

INGREDIENTS

1/2 head cauliflower, roughly chopped
1/2 onion, roughly chopped
1 medium carrot, peeled and roughly chopped
1 pound ground turkey
2 tablespoons dried oregano
2 teaspoons dried dill
Juice of 1/2 lemon
6 small to medium red or yellow bell peppers
1 28-ounce can chunky tomato sauce or diced tomatoes
2 tablespoons tomato paste

PREPARATION

In a food processor, place cauliflower, onion and carrots, and pulse to chop medium-fine. Place into a bowl and mix with ground turkey, oregano, dill and lemon juice; season with salt and pepper. Set aside.
Mix tomato paste with chunky tomato sauce and set aside.
Cut about half an inch off the top bell peppers, reserving the tops. Remove the ribs and seeds then stuff peppers with the turkey-veggie mix and place in the slow cooker. Top each pepper with reserved tops and pour tomato mixture over the top of all the peppers.
Cook for 8 hours on low or 4 hours on high.

Tomato Salad (as seen on Facebook...tried to add a link to the picture of it but when I click on the link after I post, it says it's not available)

(Technically the original recipe has avocado in it, but I will remove that since it's not C1 friendly.)

2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings

(The original recipe called for 4 c. avocado if you want to alter this for C3.)

Edited by: JAMILYNN520 at: 1/7/2015 (16:38)

There are links to similar recipes on this thread but none are exactly like this one.

Baked Chicken With Lemon-Garlic Green Beans

I found this recipe on line a while ago…can’t remember where I got it however. This is a family favorite in our house.

Serves 4
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt (I don’t use the salt)
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
4 chicken breasts (bones left in) (I use boneless skinless breasts instead, and it works out just fine.)

Directions
1. Preheat oven to 425°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. If desired, pour any or all of the remaining olive-oil mixture over the chicken.
3. Bake for until chicken is cooked thoroughly to appropriate temperature, till no pink left, and juices run clear (if unsure, use meat thermometer to check). Remove the chicken from the dish or skillet. Place a chicken breast on each of 4 serving plates; divide the green beans. Serve warm.


Edited by: TAMMYAND at: 1/6/2015 (18:46)

Zucchini and Squash Au Gratin!
www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=5757215

I saw this recipe on Facebook and adapted it to fit Cycle 1.

Chicken Salad
8 oz chicken breast
1cup red grapes, halved
1 stalk celery, diced
1/4 red onion, diced
1/2 cup plain nonfat yogurt
1tbsp red wine vinegar
1tsp olive oil
1 pkt Truvia

Spray non stick skillet with Pam. Pound chicken breast to flatten, if desired. Season as desired. Cook chicken over medium high heat for 7 minutes on each side, or till done. Let rest for 10 minutes then coarsely chop.

Mix yogurt, vinegar, oil, Truvia together.

Combine chicken, grapes, celery, onion, then add dressing.

I put mine over a bed of baby lettuce.

Edited by: SUZYQ4958 at: 7/9/2014 (17:10)

Turkey Italian stir fry

Ingredients - pkg ground turkey plainville brand is most humanely raised
Three fresh Roma tomatoes cubed or a can of diced tomatoes
Asparagus tips ends clipped. Can substitute kale or spinach or broccoli or carrots
1sweet vadalia onion
Fresh basil
Fresh oregano
1glove garlic
Salt/pepper to taste

Sauté onions in 1 tsp canola oil with garlic glove. Add turkey and stir till cooked. Add basil, oregano and salt and tomatoes and let simmer 5 minutes while you wash asparagus and flip off the ends. Add asparagus to pot and steam on low till asparagus is el dante. Enjoy!

Cycle two serve over 1/2 c brown rice or even on a baked potato!

Turkey meatball soup

Stewed tomatoes 4 cps or 2 cans - I stew tomatoes from the garden and had frozen
Organic harvest medley veggies 2 cups beans, carrots, peppers found at Costco
Turkey meatballs 12 meatballs
Garlic
Onion
Oregano
Teaspoon of pesto

Can garnish with Parmesan cheese

6 servings with 2 meatballs each. - see my revised recipe as first one didn"t calculate right

Kris - great recipes.

Edited by: MOMGETSSPARK at: 1/3/2014 (15:33)

Baked KFC Chicken

Soak B/S Chicken in a bowl of milk for 20-30 min.
Mix in a bowl or Ziploc bag:
½ tsp. Salt
1 T season All
¾ tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400. Cut ½ stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake milk off of chicken and completely coat with the seasoning mix. You can either shake in a bag, or dip in the bowl until coated. Place each piece of chicken into the pan.
Cook for 20 min. turn each piece of chicken and continue to cook for 20 more minutes, or until cooked through. ENJOY.

Pizza with Chicken Breast Crust

1-1/2lbs of chicken breast, cooked
3 eggs
1/2C parmesan cheese
1t garlic powder
1t onion powder
1t basil
1t oregano
2C reduced fat or fat free mozzarella cheese
10oz tomato sauce, canned
1 small bell pepper, chopped
1 onion, chopped
1/2C mushrooms, sliced
2-4 oz cooked ground turkey

Preheat oven to 350
Lightly poach chicken until fully cooked (Can poach in low sodium chicken broth if desired)
Combine chicken, eggs, parmesan, and spices in a blender and puree until you've got a fairly thick liquid.
Coat a pizza pan or cookie sheet and pour mixture into pan spreading so that it's an even thickness.
Spread tomato sauce evenly over crust.
Add mozzarella, mushrooms, peppers and onion or whatever topping you want that is unlimited or legal for your cycle.
Bake for 10 to 15 minutes, until cheese is melted and toppings are cooked.


Edited by: CD2874988 at: 11/8/2013 (13:36)

Jalapeno Ranch Dip or Dressing

3 cups FF greek yogurt
1 package Hidden Valley Ranch Dip
1/2 cup jarred pickled jalapeno peppers, I used sliced
1/2 cup chopped cilantro
2-3 Tbsp lemon juice ( start with two and add more if using for dressing)

Place all items in blender or food processor and blend till smooth. This is really good for dipping grilled chicken as well as veggies or to put in a wrap for C3.

(i put 1/2 tsp truvia in mine to counter the yogurt sourness)

FETA YOGURT DRESSING

3/4 cup plain Greek FF yogurt
1/3 cup Helman's Olive Oil Mayo
1/3 cup plain kefir (or skim milk)
1Tbsp red wine vinegar
1/3 cup Reduced Fat Feta Crumbles
Salt/pepper to taste
1Tbsp ranch seasoning

Whisk all ingredients, refrigerate

I adapted recipe from Bonefish's blue cheese dressing. It is so good and creamy.

MEXICAN STUFFED PEPPERS

3 green peppers (I used pablano)
1T olive oil
1 small onion chopped
2 pounds ground turkey
Salt, pepper, chili powder to taste
3 garlic gloves minced
4 T tomato paste
1can black beans rinsed (leave beans out for C1)
12 oz verde salsa
1 cup cilantro, chopped
1 cup cheese ( i mixed reduced fat with FF cheddar)
1/2 cup chicken broth

Preheat oven to 350
Cut peppers in half and deseed
Place chicken broth in casserole dish and arrange peppers then sit aside
Saute onions in olive oil till translucent
Add turkey till browned, drain
Add garlic and tomato paste and cook 3 minutes, turn stove off
Add salsa, beans, cilantro and 3/4 cup cheese, blend
Stuff the peppers
Cover tightly with foil and bake 40 minutes
Remove foil and sprinkleremaining cheese and return to oven for 10-15 minutes

Serve with sour cream, avocados (I used my fresh salsa and plain FF greek yogurt)

Made six large servings, approximately 340 cal with toppings

This was very filling and tasted really good!


Edited by: LORIJBUG at: 8/28/2013 (03:07)

Grilled fish

Brush Mahi Mahi with olive oil and place on preheated grill. Add your spices such as basil and leaf oregano for Italian or squeeze lemon juice over it and garlic. I like to use olive oil induced with garlic. Flip after 3 mins and cook until not pink in center. Grill on foil asparagus, carrots and zucchini brushed with oil! Great summer meal! Can substitute any fish or chicken.

Edited by: MOMGETSSPARK at: 12/8/2013 (20:47)

Dinner - chicken sauteed with fresh tomaroes, asparagus, cilantro and 1 tbsp olive oil. Saute and serve

Love my micro steam cooker. Have leftover seasoned baked chicken and fresh beans from the garden brushed w garlic olive oil and fresh broccoli. Lunch for one!

Took picture - not sure how to post!

CHICKEN TACO SALAD

SALAD GREENS, I use bagged salad
CREAMY ITALIAN DRESSING (I make my own with FF Italian and greek yogurt)
3-4 OZ GRILLED CHICKEN TENDERS
SALSA
2T. PLAIN GREEK YOGURT
1/2 AVOCADO
SALT/PEPPER TO TASTE

Put desired amount of greens in bowl and toss with dressing, add other ingredients, I mix mine all together so every bite is delicious! I use Grill Masters Baja marinade for the chicken or I use my greek chicken,

Approximately 350 calories

Edited by: LORIJBUG at: 8/4/2013 (21:35)

FRESH SALSA (from 45 Minute Skinny post on Pinterest)

6 Roma tomatoes chopped
1 small onion chopped
1/2 cup cilantro
2 seeded jalapeno peppers
1 clove of garlic
2 tablespoons fresh lime juice
Salt and pepper to taste

Chop and mix all ingredients, longer it sits the better it is!

Not started yet but limited food but will see
Chicken
Spinach lots
Orange
Lemon water
Green tea
Peppers yellow orange and red

TACO OMELET! YUMMO

I came up with this this morning, wanted something lean and filling:

3 egg whites beaten
3 oz of ground turkey taco meat ( I keep this in my fridge)
1/4 cup chopped onion
1 slice FF American cheese
1 Tbsp Lite Sour Cream (can't find FF in my area)(could substitute NF yogurt)
2 Tbsp of Salsa*** (see below for good recipe)

Heat non stick skillet with spray of Olive Oil, sauté onions with turkey meat till onions are tender. Flatten meat/onions into a thin layer and pour egg whites evenly, let set a minute then flip, place cheese on 1/2 and fold over, cook till desired doneness. Top with sour cream and salsa!

Easy and Delicious!

CAL 226
PROTEIN 27.5
CARBS 7.7
FAT 8.8

***SALSA***
I buy the medium salsa in the deli department at Kroger and add a container of their pico de gallo from the produce section, it has fresh tomatoes, onions, peppers and cilantro. Makes the salsa real chunky and very very fresh tasting. Enjoy!

Edited by: LORIJBUG at: 5/31/2013 (08:18)

Grilled veggies like asparagus, carrots, tomatoes and peppers along with small sliced chicken pieces with cilantro and green onions wrapped in foil on the grill and a touch of olive oil. Quick, easy and lots of great veggies and protein.

I posted this over 2 years ago....But it's my favorite recipe for cycle one...so I thought I would post it again....if anyone else wants to try it.

Greek Turkey
OK....I just sort of made this up on they fly last night and it was supper yummy.....I guess it should have a name....It's Turkey (could use chicken or fish I guess)....and it has a Greek sort of flair.

Turkey Tenderloin -one package (I think it is 12 oz) cut in bite size chunks
1/4 onion large dice.....I used yellow, but in retrospect I think red would have been better
Grape tomatoes...I'm guessing I used about a cup...maybe a little more
a bag of fresh baby spinach
sea salt.pepper to taste
Greek oregano (I have an herb garden....so I use fresh) but dry would be fine
flat leaf parley
little bit of fat free feta

Saute the onion in a good drizzle of olive oil, once they turn translucent add the turkey and brown the meat.
Add the tomatoes.....once they start to burst....add the seasonings and herbs
then add the spinach and stir until it just begins to wilt.
Sprinkle with a little feta and serve.....this was 2 hefty servings

These are all items that are in Cycle1

UNSTUFFED CABBAGE ROLLS

2 lbs ground turkey
1 small head of cabbaged, chopped in bite sized pieces
1 large onion, chopped
1 Tbsp EVOO
1 clove garlic, minced
1 14.5 oz diced tomatoes
1 can original rotel
1 8 oz can tomato sauce
1/2 cup water
1 tsp seasalt

heat oil in large skillet over medium heat, brown turkey and onions till no longer pink and onions are tender

add garlic and continue cooking for 1 minute

add all other ingredients, bring to boil, cover and simmer for 20-30 minutes or until cabbage is tender

one cup is approximately 150 calories and 4 grams of fat

if you don't like spicey use 2 cans of diced tomatoes, hold the rotel but add 1 tsp of black pepper. I put pepper and rotel in mine...i like it spicey!

on C3 you can add some rice

Jane, this is how I do my Greek Chicken if you would like to try it:

Marinade:

I use a cruet that is used for good seasoning Italian dressing for the measurements but I use balsamic vinegar and a tablespoon of Greek seasoning instead of the Italian, and I use Olive Oil of course. I only use half of it to marinate my chicken at least 4 hours, mostly I marinate it over night. Then grill.

The other half of the "Greek dressing" I add a half teaspoon of truvia to, and alittle S/P to taste then use it to marinate cut cucumber and sweet onion in bite size pieces to eat on the side with my chicken.
Love Vadalia onions this way when they are in season.

LEMON LUSH

FF CREAM CHEESE - 8OZ
TWO CUPS PLAIN FF GREEK YOGURT ( I used Chobani)
TWO TSP LEMON EXTRACT
TWO TBS TRUVIA
YELLOW FOOD COLORING 2-3 DROPS (makes it pretty)

Mix all ingredients in food processor till creamy

great for your probiotic with chopped strawberries on top

Makes 6 servings: 1/2 cup

Calories..........87
Carbs...............7
Protein............13
Fat....................0
Sodium...........300

There is a picture on my spark page under my blogs (OMG LEMON LUSH)

TZATZIKI SAUCE
(great with Greek Chicken)

One cup non-fat plain Greek Yogurt
One cup cucumber (peeled, deseeded and grated) drain and press in strainer
Dill weed to taste (I like a lot)
Garlic to taste
Salt and Pepper to taste
Pinch of truvia to decrease sourness (you can not taste the sweet)


Makes two cups - very low calorie depending on your choice of yogurt

This is wonderful!

Greek Chicken
Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 8 Hours 45 Minutes
Servings: 8

"The Greeks know how to make heavenly chicken. The fresh lemon juice in the marinade makes the chicken moist, and the fresh herbs - rosemary, thyme, and oregano - make it flavorful. The garlic adds a bit of bite."
INGREDIENTS:
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces(or chicken breasts)
DIRECTIONS:
1. In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
http://allrecipes.com/recipe/greek-chick
en/deta…

I used chicken breasts for this.

Edited by: CHILEGAL10 at: 4/25/2013 (21:31)

This morning I did a remake of a favorite B&B meal....and it fits on C1:

Eggs with cheese & Dill
Nonstick 8" fry pan- spray with Pam butter.
Heat pan and break 4 whole eggs into the pan(one to each "corner" of the pan
Add salt and pepper to taste.
Sprinkle lightly with dry dill
Turn heat down to med low and cover with lid.
Cook until the center is set (hard)
Sprinkle small amount of FF Cheddar cheese on eggs
Place under broiler to melt cheese.
Serves- 2

I got a recipe in a Diabetic newsletter for Apple Soup I thought HUH??? LOL--so I looked at it but it contained potatoes...BUT---I found THIS recipe on Spark Recipes for Carrot Apple Soup that looks like it would be C1 compliant! For those brave enough to try it! I will when I get to the store for more carrots and apples.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1052572

This is a FABULOUS recipe and totally adaptable to all cycles. I made it last week for lunches, sans breadcrumbs and pasta. I also did not use chicken sausage, I just used the ground chicken and some Krakow Nights seasoning from Penzey's. Enjoy!

Italian wedding soup
Ingredients

meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed - you want to use un-cooked chicken sausages, not the cooked ones. Go to your meat counter or butcher for this. They will even remove the casings for you if you ask.
2/3 cup panko breadcrumbs
2 teaspoons minced garlic (about 2-3 cloves)
3 tablespoons chopped fresh parsley leaves - I used Italian flat leaf parsley
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
3 tablespoons milk - I used 1%
1 extra-large egg, lightly beaten
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
soup:
2 tablespoons good olive oil
1 cup yellow onion, minced
1 1/2 cups diced carrots (3 carrots), cut into 1/4 inch pieces
3 celery stalks, cut into 1/4 inch pieces
10 cups (80 ounces) chicken stock - if you have homemade stock, great! I did not, so I used 2.5 32 oz boxes of organic chicken stock.
1/2 cup dry white wine
1 cup small pasta such as Fregola Sarda, tubetini or stars - I used Fregola Sarda pasta as I wanted a chewier and firmer pasta.
1/4 cup minced fresh dill
10-12 ounces baby spinach, washed and trimmed - I just used two 5oz (10oz total) containers of pre-washed spinach.
Instructions

Pre-heat oven to 350 degrees.

Let's prep your ingredients for the meatballs.Mince your garlic, lightly beat the egg, wash and chop up your parsley, measure out your breadcrumbs, milk and cheeses.

Place the following ingredients together in a medium bowl, ground chicken, chicken sausage, 2/3 cup bread crumbs, 2 teaspoons minced garlic, 3 tablespoons chopped parsley,1/4 cup grated Pecorino Romano, 1/4 cup grated Parmesan cheese, 3 tablespoons milk, 1 lightly beaten egg, 1 teaspoon salt and 1/2 teaspoon pepper.

Gently combine the ingredients together with a fork.

Now, it's time to make the meatballs. This recipe makes 40 1 to 1/4 inch meatballs (about the size of a large gum ball or jawbreaker). I couldn't fit all 40 on one baking sheet so I used another smaller one. If you arrange it and are more organized than me, you may be able to fit all 40 on one sheet. Line a large (and small, if you need it) rimmed baking sheet with parchment paper. Make your 40 meatballs and place them on the baking sheet. The meatballs don't have to be perfectly round and you can put them close together because they don't spread.

Note: The first time I made these I could only get 30 meatballs out of the mixture. I made them smaller the next time and got my 40. No worries if you only get 30 meatballs. It will still be plenty.

Bake for 30 minutes or until the meatballs are cooked through and are lightly browned. It took my meatballs 30 minutes to cook. Set the meatballs aside.

While your meatballs are cooking, prep the ingredients for the soup.

Wash and chop up your yellow onion, carrots, celery and dill. Measure out the ½ cup wine, the 1 cup of pasta and the10 cups of chicken stock.

In a large dutch oven or soup pot, heat 2 tablespoons olive oil over medium low heat. Add the onion, carrots and celery and and sauté till softened, 5 to 7 minutes, stirring occasionally.

Add the 10 cups chicken stock and the wine and bring to a boil. I turned up the heat to medium-high to help the soup to boil faster.

Add the 1-cup pasta to the simmering broth and cook for 6 to 8 minutes for orzo or standard white pasta, and 8-10 minutes for the fregola pasta. You only want to cook the pasta till its tender, as the pasta will absorb the broth and continue to get tender as it sits in the soup.

Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste the soup and add any additional salt or pepper that you wish. I added a pinch or two of salt, but didn't feel the need to add pepper.

Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. It will seem like you're adding tons of spinach, but don't worry, it all cooks down.

Ladle the soup into some bowls and top with some fresh parmesan if you wish.

I just made a smoothy with Kefir low fat vanilla and frozen strawberries...yummy!

Did you find a name for your recipe yet? This sounds like a cooked salad, a hot salad or a sauteed salad. Some European countries serve hot stuff over greens and call them salads!

Wonderful cauliflower crusted pizza!!!

http://detoxinista.com/2012/01/the-secre
t-to-perfect-cauliflower-pizza-crust/

Yummy!!!!

I am pretty sure this would be C1 compliant:

Creamy Fruit Topping

3 oz Plain yogurt
3 oz Fat-free cottage cheese
Truvia to taste
dash of vanilla extract

Put in a blender and blend until smooth, chill and use as a topping on fruit.

I used homemade yogurt and this made it like a sauce. If you used Greek it will make more a cheesecake consistency.
.

After a hard day of wanting a cookie...I made this. Forget cookies! This is heavenly.

1 cup of sliced strawberries
1 cup of yogurt
1 tablespoon of sliced almonds
1 teaspoon cinnamon
1 teaspoon cocoa
3 pkgs of stevia or more to taste.
1 cut up flax muffin
Mix the first 6 ingredients then pour on top of the flax muffin. Oh my! I gave Carl a bite and he didn't want his coffee ice cream. It is so wonderful! Make sure that you eat it before 2 PM.

This looks a-maze-ing. Definitely going to try this.

Turkey Italian Sausage
1 lb ground turkey breast
1 tsp fennel seed
.75 tsp ground black pepper
2 tsp chopped Italian parsley
.5 tsp garlic powder
.5 tsp onion powder
.5 tsp (more or less to taste) crushed red pepper

In an dry skillet over medium heat, toast the fennel seeds until they start to turn light golden brown - about 5 min. Move them around the pan constantly to avoid hot spots and burning.

Set the seeds aside to cool while you prep the rest of the ingredients. Mix the ground turkey thoroughly with all ingredients, cover and leave in the fridge for at least one hour.

Form into patties, meatballs, or crumble and cook as you would any loose sausage.

Serves 4
------------------------
Sausage and peppers
1 lb Turkey Italian sausage shaped into 4 patties
3 assorted bell peppers - the more colorful the better, sliced thin
1 medium onion, sliced thin

Heat a large heavy skillet over medium high heat. Spray with non-stick spray. Add the turkey patties and cook until golden brown. The amount of time will depend on how thick you make your patties.

Flip the patties, and add the onions to the skillet. Cook for 2-3 minutes, moving onions carefully around between the patties. Then add the peppers. Cook until the sausage patties are cooked thoroughy.

Serves 4.
Can be portioned and refrigerated for up to a week. Reheat for 1-2 minutes in the microwave.

http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=1485581

This is a yummy greek soup called Artichoke Avgolemono. To make it cycle 1 friendly just omit the quinoa and rice (I promise it's still super yummy). As a vegetarian I like to add a diced Quorn fillet to each bowl. Also you could add chicken.
It's relatively quick and easy for a soup! It will really be a flavorful addition to the weeks salads.

This was featured in Spark. I think if you strain your yogurt, you could add more of it instead of the sour cream.

Chef Meg's Dill DIp
This dip goes great with cut up veggies or pita chips. It also makes a wonderful sandwich spread or tastes wonderful with fish.

Ingredients

Dill weed, dried, .5 tsp
1/2 teaspoon dry mustard, 0.5 tsp
Garlic powder, 1 tsp
Parsley, dried, 1 tbsp
Fresh Chives, 1 tbsp chopped
Celery seed, .25 tsp
Oikos Organic Greek Yogurt, Plain, 6 oz
Sour Cream, reduced fat, .50 cup
Cottage Cheese, 1% Milkfat, 1 cup (use the probiotic if possible to be compliant}
Milk, nonfat, .25 cup


Directions

Mix all ingredients together with a blender. Refrigerate before serving.

Serving Size: makes 16 2-tablespoon servings

These sound delicious! I have everything I need to make these. I might even just cook it crumbled and put on a salad.

A trick I read with the chile in adobo is to take the whole can and puree it. Take the puree and put in a baggie, squeeze all the air out and then flatten it and then freeze. Very easy to just break off as much or as little as you need to add that good smokey heat! I also do this with tomato paste. I use to always be tossing the leftovers.

I haven't tried these but with grilling season coming up they sounds interesting. Of course, don't use a bun until C3!

Spicy Chipotle Turkey Burgers
(from All recipes)
1 pound ground turkey
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/4 teaspoon black pepper
4 slices low fat pat skim mozzarella cheese

Directions
1. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
2. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready.

This is a salad recipe I found online.
2 large cucumbers, peeled and thinly sliced
1/2 purple onion, thinly sliced
1 pint cherry or grape tomatoes, halved
1 Tbsp minced cilantro
1 Tbsp apple cider vinegar
1 Tbsp olive oil
Salt and pepper to taste

Mix all ingredients and let stand 10 minutes before serving. It's best eaten right away.

Slow Cooker Chicken and Saurkraut - I threw stuff together and will definitely make it again soon. If you use regular sauerkraut it won't taste the same.

1lb boneless, skinless chicken thighs (or substitute breasts)
1 jar BAVARIAN style sauerkraut (it's not sour and has caraway seeds in it)
1 bay leaf
3 whole allspice
1/3 c white wine (didn't really measure just counted to 2 while pouring LOL)

Put all in the slow cooker and cook until chicken is done. It only took 4 hours on low in my slow cooker but it's new and cooks hot.

In C2 you could add potatoes cut like for stew and in C3 you could have it over WW egg noodles.

Edited by: GABBY308 at: 3/4/2012 (11:29)

Garlic Lemon Chicken (haven't tried it but it sounds good!)
www.californiaoliveranch.com/recipes
/m
ain-dishes/lemony-roast-chicken

EGGPLANT MINI PIZZAS
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=294062

Sparkpeople Cheesy Stuffed Eggplant - you could substitute FF or low fat cheese for the Monterrey Jack and a little less of it to make it 17DD compliant.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1074662

Parmesan-Flax Crusted Catfish

2tsp olive oil
1 Tbsp ground flax meal
1 Tbsp ff or lf parm cheese
Half of a lemon
1 catfish fillet
kosher salt and pepper to taste

Mix flax meal, cheese & salt + pepper in a shallow bowl.
Rinse fish & pat dry with paper towel, squeeze fresh lemon juice onto both sides
Dredge fish in flax coating, coating both sides.
Saute in olive oil until fish is flaky.

Yum - made this for dinner tonight. Turned out well!

White Chicken Chili Soup

1 lb chicken – seasoned lightly with Cumin
4 cups chicken broth
(1 can white beans - for C2 recipe)
1 onion, chopped
1 leek chopped
2 celery stalks, diced
1 can green chiles
1 can Ro-Tel
2 tsp cumin
1 tsp oregano
2 whole cloves
1/3 c low fat plain Greek yogurt

Heat a little olive oil or canola oil (or spray) in a dutch oven, brown seasoned chicken until fully cooked and remove from pot. Add onion, leek and celery to same pot and cook about 5 minutes, stirring. Add green chiles and continue to cook another few minutes. While those cook shred chicken with 2 forks. Add broth, Ro-Tel, beans (if using), spices and simmer covered 15 minutes. Add chicken and heat through. Finally add Greek yogurt and stir until incorporated throughout.

(For rest of family...Serve with additional Greek yogurt, shredded cheese and chips to top)

Edited by: SEELESSME at: 1/22/2012 (20:43)

Ranch Seasoning for Yogurt Dip from the SPCookbook

Mix a tablespoon of the seasoning with 1⁄2 cup of low-fat plain yogurt. It’s still creamy and tangy but with much less fat.
If you want a dressing that does not stick to the spoon, try adding 1⁄4 cup skim milk or low-fat buttermilk to the yogurt sauce.
Use fresh or dried herbs, but be sure to let the dressing sit for a few hours in the fridge
to let the flavors fully develop.
This seasoning blend is great in pasta dishes, over fish or chicken, or added to soups. Compared with the packaged variety you will save up to a half-teaspoon of sodium per serving.
Minutes to Prepare: 2

Number of Servings: 18

Ingredients

1 tbsp dried parsley
2 tsp dried chives
1 tsp garlic powder
1⁄2 tsp dry mustard
1⁄4 tsp celery seed


Directions

Combine the parsley, chives, garlic, dry mustard,
and celery seed in a small bowl. Store in
an airtight container.

PICKLES!

What you will need:
2-3 large cucumbers
Apple cider vinegar
Mason Jar
Cut the ends off the cucumbers and slice into long pickle like slices.

Place the pickles into the mason jar and pour the apple cider vinegar in until it reaches the very top of the jar. Fasten the lid on tightly and place in the fridge. Wait about three days for the apple cider vinegar to infuse into the cucumbers and your pickles will be ready!

From www.delightedmomma.com/2011/09/how-t
o-
make-homemade-no-salt-pickles.html

My favorite breakfast is;
1 medium tomato cut up in big chunks
1 green onion
1 tb fresh ginger grated
1 cup fat free low sodium chicken broth
1 tsp turmeric
Cook on low for 20 mins.
Add;
1 cup chopped spinach
Cook a couple more mins. Add some water if necessary.
Add;
1 cup maitake mushrooms ( or any other kind)
2 or 3 artichoke hearts packed in water
Cook another couple mins.
Add;
2 eggs whipped and poured on top
Cook till set.

Edited by: JBINGLE at: 1/16/2012 (09:13)

April's Chicken
Cycle 1
Serves 4
Ingredients:
2 chicken breasts
1cup mushrooms (sliced pretty thick)
1tablespoon olive oil
2 tablespoons lemon juice
¼ cup vegetable or chicken broth (low sodium)
1 tablespoon capers
Fresh rosemary (can be omitted) - 1 sprig broken up into 4 pieces
Ground black pepper
Directions:
Heat oil, lemon juice and broth in sauté pan.
Cut up chicken into 1" cubes and add to pan.
Heat for 4 minutes; then add mushrooms, capers, black pepper and rosemary.
Cook another 5-10 minutes, or until chicken is fully cooked.
Reduce heat 2 minutes to sauté and let "sauce" reduce.
Remove rosemary, and serve!

My Breakfast Casserole

I make a breakfast casserole on a day that I have time. I saute onion, mushrooms and whatever other vegetable I have on hand. Sometimes it's defrosted chopped broccoli or fresh chopped spinach or swiss chard or zuchini. I put them in a sprayed 11x17 pan and then sprinkle some shredded cheddar cheese on top. Then I add 1c probiotic cottage cheese to 6 eggs and 1 cup of liquid egg whites. You can leave out the cottage cheese if you can't find it. Pour the beaten egg mixture over the vegetables and bake at 350 degrees for about 40 mn or until a knife comes out clean in the center. I'm not sure about the time because I think it depends on how many vegetables I add and sometimes I add more egg whites if I add more vegetables. Add salt and pepper if desired.
When it's done I cut it into squares and have it for several days. It's almost better the next day. You can experiment with any vegetables you like. I've even added feta instead of cheddar.

Here's the Doctors TV link for more recipes: thedoctorstv.com/TheDoctorsBoard1/po
st
s/10116-CYCLE-1-RECIPE-LINKS

TURKEY EGG CUPS (great for on the go mornings)

mix 8 eggs (you can leave out yolk on some if preferred)
sliced up deli roasted turkey breast
baby spinach sliced
chopped up tomatoes
fat free cheese

place in a muffin tray (makes 12) and bake at 350* for about 20 minutes.

perfect to grab 2 and go in the morning!
i would think you could freeze these too?



Edited by: RO4477 at: 1/10/2012 (11:13)

Salsa Chicken!
this recipe seems to fit any diet I am ever on. Made in a crock pot over night is even better.

Few boneless chicken breasts
dump a little salsa on the tops
cook for 8 hours in slow cooker (or 45 mins at 350*)
garnish with FF sour cream
on C2- you can add black beans!

it is so tender and delicious!
enjoy!

Asian Lettuce Cups with Ground Chicken (or Ground Turkey)

Slightly modified from here: http://www.kalynskitchen.com/2009/03/recip
e-for-asian-lettuce-cups-or-wraps.html

I make these with ground chicken but we cannot easily find turkey in asia. I have to mince my own chicken but it's worth it. If you are making this for others, you can also serve with chopped peanuts on the side, and next time I'm going to also serve with bean sprouts as I think that will be a nice addition.

Makes 4-6 servings
1 T peanut oil or vegetable oil (I use olive oil for 17 DD diet friendliness)
3 T minced red onion or shallots
2 T minced garlic (i use fresh)
2 T grated ginger root (fresh if possible)
1 1/2 lbs. ground turkey (or turkey)
4 T soy sauce (try to find low-sodium)
1 T Chile Garlic Sauce (or slightly more if you like spicy foods - I use Sriracha)
1 tsp. fish sauce (optional)
1 cup chopped fresh cilantro (about 1/2 large bunch)
1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.

Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls. Each person takes a lettuce leaf, fills with desired amount of turkey mixture and then eats the mixture from the lettuce cup. I fold the lettuce cup over when I eat it, so it's kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.

A yummy meal.

1. Yesterday I sauteed vegetables(onions,carrots and green, red and yellow bell peppers) that I pureed.

2. I tossed in 1/4 cup of browned ground turkey

3. Tossed it on a bed of baby spinach and ate it. No dressing need.

4. I just don't know what to call it. spark me and tell me what you'd call it.

Today's bake and freeze meal were Mini Frittatas, these have Pico De Gallo and a little Fat Free Cheddar in them. Just to mix it up.

6 Eggs
4 Egg Whites
1 Cup Pico Degallo (drained) any diced up veggies will work
Fat Free Cheddar Cheese

Preheat oven to 375 degrees. Spray muffin pan with cooking spray. Put eggs and egg whites in bowl and mix until fluffy, add the pico mix again, divide among muffin cups, I ended up with 10, add a pinch of FF Cheese to each muffin cup, I used a fork to mix it in. Then Bake for 20-25 minutes.

These will make a nice quick breakfast and go well with that turkey breakfast sausage I made, I will be freezing these. YUMMY.

Edited by: QBRATMAMA at: 1/5/2012 (21:44)

I'm thinking that it might be ok for cycle 1 without the coconut. Use Stevia or Truvia in place of the sugar.

http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=18351

Edited by: PUDGYNOMORE at: 12/18/2011 (12:46)

Here is the recipe that I followed for the Cauliflower Crust Pizza - No yeast at all.

www.eat-drink-smile.com/2011/04/cau
lif
lower-crust-pizza.html

Cauliflower Crust Pizza
Serves 2

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.


Another good recipe that I used is:

escapefromobesity.blogspot.com/2010/
03
/cauliflower-pizza.html but her measurements are a little less clear (she says to steam "some" cauliflower") - I used a small head of it when I followed this recipe and it was fine!

EGGPLANT CURRY
Modified from: http://allrecipes.com/Recipe/baingan-bhart
a-eggplant-curry/detail.aspx

This is great - i served it over Cauliflower "rice"!

Ingredients

1 large eggplant
1 tablespoon olive oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 teaspoon salt
1/4 bunch cilantro, finely chopped



Directions

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve

Nutritional info here:
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1899239&ff=1

@DTSobel,

I used the marinara sauce recipe on this 17DD site: http://tksinclair.com/?page_id=277

However, like most recipes I tweaked a bit to my liking. Here's my slight revisions:

MARINARA SAUCE RECIPE

1/3 c olive oil
2 cloves garlic peeled and sliced
3T finely chopped parsley (optional)
3T finely chopped onion
2can 28oz whole tomatoes (Original recipe calls for 1 can, but i found it too oily overall and added an additional can)
1 bay leaf
dash salt
dash black pepper
fresh basil leaves
Nutmeg and cinammon to taste (this may be a bit odd for you, but i suggest experimenting a bit with it. It helps with the acidity and i think it adds a nice flavor)

1.In a large saucepan, heat oil over med heat
2.Add garlic and saute for 2-3 min
3.Add parsley and onion. Slowly add tomatoes. (Stir to break up tomatoes if using whole)
4.Add bay leaf, salt and pepper, bring to a boil
5.Cover and simmer sauce over low heat for as long as you like! (the original recipe calls for 15 minutes but i simmered for 4 hours!)
6. Add some fresh finely chopped basil leaves if available serve over pasta or rice (this might be a good way to use up those leftover tomatoes from the garden and freeze the sauce for winter).

I made enough to fill two large jars so one is frozen.

PATCHERIFIC do you have a recipe for your homemade marinara sauce? The recipe sounds great, but I don't know how to make marinara, unless you count make a jar of ragu....

I'm eating TOO TOO well these days. Spoiled for choice. Here's another great recipe to share:

Roasted Green Beans with Red Pepper and Garlic and Ginger. I posted to SparkPeople recipes:
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1897609&ff=1


This is originally from Kalyn's Kitchen, one of my favorite sites. Please visit: http://www.kalynskitchen.com/2
011/11/recipe-for-roasted-
green-beans-and-red.html

Number of Servings: 4

Tips: I think this would also taste great with ground pork (C2) or ground chicken (C1)!


Ingredients

4-5 large garlic cloves, finely minced
1 heaping tablespoon minced gingerroot
1 T olive oil (original recipe calls for 2 but i watch my oil intake)
1 red bell pepper, cut into thin strips
1 lb. thin French-style green beans, ends trimmed and cut in half
salt and fresh-ground black pepper to taste


Directions

Preheat oven to 450F/230C. Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic. Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger. Put olive oil, minced garlic, and minced ginger in a glass bowl or measuring cup and let it marinate while you prep vegetables. (This will slightly season the oil.)

Cut red bell pepper into fourths lengthwise, then remove seeds and trim any white pithy parts. Cut off rounded top and bottom parts to make it easier to cut even strips, then cut each piece of pepper into thin crosswise strips. Trim ends of green beans and cut them in half. (To trim beans easily, loosely grab a handful and stand them up on the cutting board to line up the ends, trim, and then repeat with the other end.)

Put the green beans and red pepper strips into a medium-sized bowl and then toss with the olive oil, minced garlic, and minced ginger. Season to taste with salt and fresh ground black pepper. Spread the vegetables out on a large baking sheet, arranging it so vegetables aren't crowded (as much as you can.) Roast 15 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.

Serving Size: Makes 2-4 servings

Number of Servings: 4



Edited by: PATCHERIFIC at: 12/6/2011 (07:11)

HERB - ROASTED TURKEY BREAST
•1 split bone-in, skin-on turkey breast (about 2 1/2 lb)
•2 tbsp olive oil
•2 tsp fresh lemon juice
•1 tsp lemon zest
•1 tsp minced fresh rosemary leaves
•1 tsp minced fresh sage leaves
•2 tsp minced fresh thyme leaves
•1/2 tsp kosher salt
•1/4 tsp ground black pepper

INSTRUCTIONS:
1.Preheat oven to 425°F. Place turkey breast, skin-side-up, on a rack in a roasting pan.
2.In a small bowl, whisk together oil, lemon juice and zest, herbs, salt and pepper. Using your fingers, gently loosen skin from turkey breast meat without removing it completely. Rub herb-oil mixture under skin and all over turkey breast meat (including underneath breast as well).
3.Roast, skin side-up, for 50 to 60 minutes or until an instant-read thermometer reads 165°F when inserted into thickest part of breast (test in a few places to make sure).
4.Cover turkey with foil and let rest at room temperature for 15 minutes. Remove and discard skin, then cut turkey breast from bone. Slice meat and serve.


Nutrients per 3 oz skinless turkey breast meat: Calories: 160, Total Fat: 8 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 1 g, Fiber: 0.5 g, Sugars: 0.25 g, Protein: 21 g, Sodium: 282 mg, Cholesterol: 53 mg

I really loved this side dish. Tomorrow I'm going to try it over chicken breast.

"Slow Cooked" Spinach and Marinara

I modified this original dish to use fresh vegetables, cut back on oil, and used homemade marinara sauce. I also didn't use a slow cooker and just did it on the stove top.
http://allrecipes.com/Recipe/slow-cooker
-spinach-marinara-sauce/detail.aspx

Ingredients
1 tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
1/3 cup grated carrot
1 package of fresh spinach, cleansed and chopped.
2 2/3 (6 ounce) cans tomato paste
1 package of white mushrooms, sliced.
2 tablespoons dried oregano
2 tablespoons dried basil
2 1/2 tablespoons crushed red pepper
2 bay leaves
2 cups of homemade marinara sauce


Directions
In a large pot, saute onion and garlic in olive oil until soft. Add carrot, tomato paste, mushrooms, oregano, basil, crushed red pepper, bay leaves and marinara sauce. Cover and cook on low for 2 hours. Add spinach and simmer for an additional 30 minutes.

Hi all,
This is 1 of 2 recipes I tried today that I wanted to share.

This is originally from this site: http://www.17daydiet.biz/17-day-diet-recip
es-for-all-four-cycles/

Balsamic Mustard Chicken:

Ingredients
One chicken breast
3 tablespoons of balsamic vinegar
2 tablespoons of Dijon mustard
½ tablespoon of garlic
1/2 red onion (sliced)
5-6 white mushrooms (sliced)

Directions
Mix the vinegar, mustard and garlic together. Marinate the chicken. Then, put the chicken in a skillet and pour the marinade over it. Add sliced red onions and mushrooms and cook the chicken for approximately five minutes on each side.

Serving Size: Makes 1 serving

Hi! Someone asked me to post this recipe. I think it actually comes from the 17DD book, but I might be wrong.

Flaxseed dressing

1 tablespoon flaxseeds
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 tablespoon finely chopped shallots or green onion
2 teaspoons Dijon-style mustard
1 clove garlic, minced

Mix all ingredients together well with a wisk. Refrigerate. Shake/mix well before serving.

1 serving = 1oz, makes about 4 servings

**FYI I used 1oz on my salad and it was too much. I could have probably cut it down by half.

I had this today and loved it so much, cannot wait to have it for lunch again tomorrow.


Recipe: Modified Curried Chicken and Grape Salad Lettuce Wraps


First, here's the original recipe:
http://www.foodnetwork.com/recipes/ellie
-krieger/curried-chicken-salad-recipe/
index.html

Here's my make over:


Ingredients:

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/2 cup plain greek yogurt
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
Boston Lettuce (for the lettuce cups / wraps)
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
In a large bowl, stir together the yogurt and curry powder. Fold in the chicken, grapes and cilantro. if you wish, season to taste with salt and pepper (I didn't think either was necessary).
Serve with boston lettuce, either in cups or as a wrap.

I made this tonight and it was super easy and, IMO, pretty good. Even my kids gobbled it up. It's listed somewhere....but I can't remember exactly where I got it. I've modified the original recipe a bit.

Oriental Chicken Breast "Packets" (1 serving)
~2tsp olive oil
~2c spinach
~1/2 cup sliced mushrooms
~1 uncooked chicken breast (approx 6oz)
~1tsp teriyaki sauce

Take a large square of aluminum foil (approx 16") and brush w/ 2tsp of olive oil. Off center, place approximately 2c fresh baby spinach, then chicken breast, then sprinkle with sliced mushrooms on top. Drizzle with 1 tsp teryaki sauce.

Fold foil over to make a packet, making sure food is covered. Crimp ends. Place on baking sheet and bake at 450 degrees for 20 minutes. Open carefully and enjoy. Someone mentioned it's good with rice on the side for cycle 2+

SALMON AND SPINACH SALAD WITH FLAXSEED DRESSING from diabetic living magazine online

12 ounces cooked salmon,* broken into chunks
3 cups fresh baby spinach
1 cup coarsely chopped cucumbers
1/2 cup quartered red onion slices
1/4 cup Flaxseed Dressing (below)

1. In a large bowl, combine cooked salmon, spinach, cucumbers, and red onion. Pour Flaxseed Dressing over salad; toss gently to coat. Makes 4 (1-1/2-cup) main-dish servings.

Tip*Test Kitchen Tip: Cook the salmon by grilling or broiling. You'll need a 1-pound fresh or frozen salmon fillet to give 12 ounces salmon after cooking. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
To grill salmon: Measure thickness of salmon. Place salmon fillet, skin side down, on a greased grill rack directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. Using a wide metal spatula, lift fillet away from the skin to a serving platter. (Scrape skin from grill rack and discard.)
To broil salmon: Preheat broiler. Skin salmon; measure thickness of salmon. Place salmon on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Flaxseed Dressing

1 tablespoon flaxseeds
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 tablespoon finely chopped shallots or green onion
2 teaspoons Dijon-style mustard
1 clove garlic, minced


1. Preheat oven to 350 degrees F. Place flaxseeds in a shallow baking pan; bake for 10 minutes. Cool. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a small bowl, whisk together ground flaxseeds, vinegar, olive oil, water, shallots, mustard, and garlic.
Makes 1/2c

Edited by: GABBY308 at: 11/19/2011 (11:28)

CHICKEN AND ZUCCHINI STEW - yes you can have zucchini in C1. It's listed as a cultural exception.

18 oz Tomatoes, whole, peeled, canned
1 cup low sodium chicken broth
1chopped green bell peppers , coarsely chopped
2medium garlic cloves , minced
2medium zucchini , coarsely chopped
1 pinch black pepper , freshly ground, to taste (optional)
1 pinch salt , to taste (optional)
2 tsp fresh basil , minced
1 1/2 lb boneless skinless chicken breasts , cooked and cubed into 2 inch sized pieces

Directions
1 Drain liquid from canned tomatoes into stock pot. Chop tomatoes and set aside.
2 Add broth, green pepper, and garlic to pot with tomato liquid. Bring to boil over medium and cook 10 minutes
3 Add chopped tomatoes, zucchini, pepper, salt, basil, and chicken.
4 Turn heat off and let stew stand 10 minutes until zucchini is tender.
5 If necessary, to bring heat back for serving, heat over medium for 5 minutes.

Additional Information
Any summer squash may be substituted for zucchini.


Edited by: GABBY308 at: 11/10/2011 (15:53)

LEMONY GARLIC CHICKEN by Mr. Food
www.mrfood.com/Chicken/Lemony-Garlic
-C
hicken-271/ml/1

Here are some links that were posted here way down on the list.

The Doctors site has a lot of good recipes, especially the dessert yogurts like double chocolate pudding.

www.diabeticlivingonline.com/diabetic-re
cipes

recipes.sparkpeople.com/recipe-detail.as
p?
recipe=1652146

www.eatingwell.com/recipes

thedoctorstv.com/TheDoctorsBoard1/posts/
10
116-CYCLE-1-RECIPE-LINKS


Edited by: GABBY308 at: 11/19/2011 (11:42)

tried to delete, sorry :(

Edited by: RMARYT at: 10/19/2011 (15:43)

(I hope this is good for level 1)

Low Carb Crisp Pram Chicken Strips
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=528985

Haven't tried yet!

CHICKEN WITH GARLIC BASIL AND TOMATOES (From All Recipes)
Original Recipe Yield4 servings

Ingredients
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.



Nutritional Information

Amount Per Serving Calories: 150 | Total Fat: 3.1g


Edited by: GABBY308 at: 10/16/2011 (14:36)

MICROWAVE FRITTATA
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1252804

CABBAGE SALAD
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1316376
make up a big batch to have on hand whenever you get hungry

TURKEY MEATLOAF
2 pounds 93% Lean Ground Turkey
1 egg
1/2 cup cauliflower puree (for moisture) cook before you puree
2 Tbs Italian seasoning
1 can (4-1/2 oz) mushroom pieces, drained ( didn't have)
1 rib celery, sliced
1 medium onion, diced
1/4 cup fresh parsley, chopped (I used dried)

1. Preheat oven to 350F.
2. Place all ingredients in a large bowl; mix well.
3. Place mixture in a 9×5 loaf pan top with BBQ sauce and bake for 1-1/2 hour.

BBQ Sauce (from Book)
3/4 cup reduce sugar ketchup
2Tbs Worcestershire sauce
1 Tbs agave nectar ( I used stevia packet)
1 Tsp chili powder ( I didn't put in)


Edited by: JBINGLE at: 10/12/2011 (21:06)

I found this on my FaceBook page and thought you would all enjoy it. From The Biggest Loser Oct 11/11

Hannah's Turkey Stuffed PeppersIngredients
Olive oil spray
1/2 cup minced onion
1 teaspoon minced garlic
1.25 pounds of extra-lean ground turkey
Salt to taste
1 teaspoon garlic powder
1/4 cup low-sodium tomato sauce
1 cup fat-free low-sodium chicken broth, divided
1 tablespoon chopped fresh cilantro or parsley
3 large sweet red bell peppers, washed
1/4 cup reduced-fat shredded cheddar cheese

Instructions
Pre-heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add onion and garlic to the pan. Saute about 2 minutes, or until softened. Add extra-lean ground turkey to the pan. Season to taste with salt, then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 10 - 12 minutes or until lightly browned, no longer pink, juices are clear and meat reaches an internal temperature of 165° F. Add 1/4 cup of tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped fresh cilantro or parsley to the turkey mixture. There will be about 2 cups of turkey mixture.
v Cut bell peppers in half lengthwise and remove seeds and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers on a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.

Nutritional information (per serving)
Calories 140
Fat calories 20
Total fat 2.5 grams
Saturated fat .5 grams
Cholesterol 35 milligrams
Sodium 150 milligrams
Total carbohydrates 10 grams
Fiber 2 grams
Sugars 5 grams

http://betterversionofme-tracie.blogspot
.com/search/label/caulifllower%20pizza
%20crust

Cauliflower Bread and for Pizza crust:

6 cups of riced raw cauliflower
1 1/2 cup of egg whites
1 1/2 cup of nutritional yeast (you might have to go to a health food store for this)
3 cups of Kraft Fat Free Mozzarella
1 1/2 cup of grated Parmesan
1 1/2 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix

To "rice" the cauliflower: I did this with my Cuisenart with a grating blade. I have read that you can use the "s" blade or hand grate with a cheese grater.

Preheat oven to 425 degrees. Mix all ingredients in a large bowl. On parchment paper lined 18"x26" baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!), press mixture flat as thin as you can get it without having holes. Sprinkle with herbs.

Bake crusts for 20 min and carefully turn over and bake for another 10-15 min

I did not have the nutritional yeast so I made it with out. Also I used 1 egg instead of egg whites. and 1/2 medium head of cauliflower. I also baked mine at 350 degrees for 30 mins then flipped it over using parchment paper sprayed with pam. Laid on top with pam side against bread and with another like baking sheet. Flip. Then I baked for 10 mins. Sprinkled with fat free mozzarella And italian herbs and spices. Put back in oven till cheese was melted. Cut into strips and put a spoonful of low carb tomato sauce on top. Taste like Pizza.

Edited by: JBINGLE at: 10/30/2011 (09:47)

FRUIT FROZEN YOGHURT
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1838863
eat before 2pm

LEMON PICKLED MUSHROOMS
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1841611&ff=1
omit honey (substitute with sweetener, or omit altogether)

CHINESE CHICKEN SALAD
Ingredients1 1/4 pounds chicken tenders
1/2 cup seasoned rice vinegar
1/4 cup peeled fresh ginger slices plus 1 tablespoon finely grated ginger
2 teaspoons soy sauce
2 tablespoons dark sesame oil
2 tablespoons vegetable oil
1/3 cup coarsely chopped scallion
1 pound napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
1 yellow bell pepper, stemmed, seeded, and cut into thin strips
1 carrot, cut into thin matchsticks
2 tablespoons toasted sesame seeds


Directions

1. Rinse and pat chicken dry.

2. Bring 4 cups water, 1/4 cup vinegar, the ginger slices, and 2 tablespoons soy sauce to boil in a large saucepan. Add chicken and simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin slices.

3. Whisk remaining 1/4 cup vinegar, 1 tablespoon grated ginger, 1 teaspoon soy sauce, the sesame oil, vegetable oil, 2 tablespoons water, and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, three-quarters of the chicken slices, and 1 tablespoon sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds. Makes 4 to 6 servings.




Nutrition Facts
Servings Per Recipe 4
Calories(kcal)295,
Protein(gm)30,
Carbohydrate(gm)13,
Fat, total(gm)15,
Cholesterol(mg)66,
Saturated fat(gm)2,
Dietary Fiber, total(gm)3,
Sodium(mg)622,

Turkey Burger;
1 lg carrot chopped in a processor
3 stalk celery chopped in a processor
1 med onion chopped in a processor
Seasoning; salt, pepper,
2 Tbl. Mc Cormick's Grill Mates Roasted Garlic & Herb
Add 3 lb 93% ground turkey
Makes 11 6oz burgers

Directions:

1. Mix all ingredients ( except salt and pepper) together and make 6oz patties.

2. Heat grill on high and coat grates with oil.

3. Place on grill, flip after around 5 mins and heat till done.

These are so good. I took the grill directions from another recipe similar to this.
I used my griddle in the house. I keep them in a plastic ziplock bag in the fridge and grab one and heat it up. Too easy.

BUDDHA STIR FRY - Vegetarian
2 tablespoons cornstarch
1 3/4 cups water
1/2 cup low-sodium soy sauce
1/2 teaspoon Asian chili sauce (or to taste)
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons minced ginger
1/2 pound green beans, cut into 2-inch pieces
1 red bell pepper, thinly sliced
2 14 ounce packages firm tofu, drained and cut into 1/2-inch cubes
1 cup shredded carrots
1 cup snow peas


Directions

1. Dissolve the cornstarch in 2 tablespoons of the water. Stir in the remaining water, soy sauce and chili sauce; set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger; cook, stirring 15 seconds.

3. Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet.

4. Add the tofu and cook, stirring once or twice, 4 to 5 minutes, until lightly browned. Stir the sauce and pour it into the skillet. Cook, stirring occasionally, 2 to 3 minutes.

5. Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender.

RECIPES ONLY PLEASE - no comments! Comment on the person's page or via Sparkmail

Thanks for the info ANGELLINDA :)


I have a recipe I made up this morning... it was SO GOOD!!

VERY BERRY SMOOTHIE (any cycle)

6 oz Mixed Fruit nonfat yogurt
1 cup frozen strawberries, unsweetened
1/2 cup water
2 TBSP Polaners Sugar Free with Fiber Seedless Raspberry Preserves
2 packets Truvia (if you don't like it super sweet, use 1 packet)

Blend :)

170 cals, 0 fat, 54 carbs, 7 protein, 9 fiber

My bad, didn't realize what forum I was in so very sorry Gabby.

Edited by: ANGELLINDA at: 10/8/2011 (15:26)

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Edited by: CAROLINA_MOMMA at: 10/9/2011 (10:46)

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Edited by: CAROLINA_MOMMA at: 10/9/2011 (10:47)