среда, 28 ноября 2012 г.

Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Greek Turkey Meatballs with Yogurt Tzatziki Sauce
Greek Turkey Meatballs with Yogurt Tzatziki Sauce

There’s nothing better than a yummy homemade Tzatziki sauce to dress up your turkey meatballs. This recipe was featured in our latest 5-Day Dinner Party celebrating the open enrollment for Simply17 (my weekly meal planning service).


I love Greek food, so it’s always fun to incorporate an easy meatball recipe for dinner time. Mediterranean dishes are not only yummy, but super healthy, too! Enjoy!


Greek Turkey Meatballs with Yogurt Tzatziki Sauce


Ingredients:


1 pound lean ground turkey

1/2 onion, minced or grated

1 teaspoon Worcestershire Sauce

1 garlic clove, minced

2 Tablespoons lemon zest

Salt and Pepper, to taste

1/2 cup low-fat feta cheese

1 teaspoon dried oregano


Directions:


Preheat oven to 375 degrees F.


Stir all ingredients together in a large bowl. Make sure you don’t mix too much or the meatballs will be tough.


Roll into small 1 oz balls (about 16) and place on a slightly greased baking dish or pan.


Bake in the oven for about 20 minutes or until turkey is cooked through.


Serve with your favorite veggies and Tzatziki sauce (recipe below).


Greek Tzatziki Sauce


Ingredients:


1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*

1 tsp salt, plus more to taste

1 8 oz container Greek yogurt

1 clove garlic, finely minced

1 Tablespoon fresh lemon juice

1 Tablespoon olive oil

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh dill (or 1 teaspoon dried)

Freshly ground black pepper


Directions:


Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.


Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth).


Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).


Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.


*To remove seeds, peel the cucumber, slice in half lengthwise, then used a spoon to scoop the seeds out and dice into chunks.


Yields 4 Servings


Approved all cycles


Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Photo above courtesy of Judy H. – Judy’s creations always look so yummy!


Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Photo above courtesy of Sandra J. – I love how Sandra incorporated her Simply17 party favors into this shot of her yummy dinner!


Original article and pictures take 17ddblog.com site

пятница, 16 ноября 2012 г.

Greek Salad Dressing Recipe

Greek Salad Dressing Recipe
greek spice mix recipe
Greek-salad-dressing-recipe (3)

A good Greek salad dressing recipe may not sound life changing. But please trust me on this…it IS life changing. This is our very, very favorite seasoning mix. It makes the most divine and authentic Greek Pizzaria style dressing, but it’s also become our house seasoning blend. I keep both the ranch dressing seasoning mix, and this one in shaker jars on my counter.


Greek-salad-dressing-recipe (2)

We love it atop the Pizza Hut style breadstick recipe on cheese pizzadillas, in my oven fries recipe and on baked potatoes, and, and…plus infinity. It’s the secret ingredient to making an amazing pizza crust in my homemade pizza recipe.


And NOW that I’m Trim & Healthy, this Greek salad dressing recipe is even more awesome, since the spices themselves are fuel pull, and can be used with ANY type of meal. And, I also give a fat free Greek salad dressing recipe below in the printable that you can use with E and FP salads!



Plus, it’s completely healthy with no Mono-glutamic-nazi-parabens.


(Yee-haw!)


The other great thing, is that this salad dressing doesn’t need to be refrigerated, so it’s perfect for picnics, camping, or covered dish meals.


So, what I’m really trying to say is that this is the most awesomely wonderful recipe on the whole planet, and you just have to try it, or your life will be ruined. OK?


Now, this might look like a whole bunch of spices, but it’s way worth your time to put together. For one thing, you probably have almost all of these spices in your cabinet right now. And for another, the recipe below makes almost 2 cups of (un-blended) spice mix.


Theoretically, this should last you a long time.


Having a big jar of Greek Dressing Mix makes it very convenient to mix up a batch of salad dressing when you discover that you’re out as the table is being set. Which is pretty much the only time that I discover that we’re out of something.


So, let’s get cookin’.


Here’s what you’ll need:



powdered onion, powdered (or granulated) garlic, dried basil, black pepper, oregano, sugar and salt.


I like to mix mine up in a standard quart canning jar, so I can powder it in my blender like this.


When you shake it up, it looks like this.

When you shake it up, it looks like this.


I like to blend it to a fine powder, so that it mixes in quickly and has maximum flavor right away:



Then, I write the recipe for making the mix and for making the dressing on the lid of the jar. Keeps me from having to flip through my recipe notebook…this is because I’m lazy efficient.



I have also started storing some of it in a spice/shaker jar because we like it as a schprinkle too.



Now you’re ready to shake-shake-shake your way to Greek heaven…or make this amazing salad dressing:


best greek dressing recipe

Now, quickly…print this, make this, and enjoy!


This spice blend is amazing...we use it to make dressing and also use it like a shake on Greek spice or rub. I love to make my dry dressing mixes in big batches, so I can quickly put a new batch together with one scoop of spices and some oil and vinegar. Another cool thing...this dressing doesn't need to be refrigerated, so it's great to take to picnics etc. This recipe yeilds over a cup of mix.


  1. Mix together in a jar...it makes a little over a cup.
  2. Optional: Dump spices into the blender, and blend to a powdered mix.
  3. This makes the flavors 'meld' faster when you mix it.

  1. One quarter cup each of red wine vinegar and balsamic vinegar.
  2. One teaspoon each of Dijon style mustard and lemon juice, and 2 tablespoons of your spice mix.
    Shake shake shake.

  1. just follow the lines on the bottle like so-
  2. fill to vinegar line use half balsamic and half red wine vinegar
  3. fill to water line
  4. add 1 t. of lemon juice
  5. fill to oil line with olive oil.
    Shake, shake, shake!
  6. If you plan on taking it to a picnic, you can marinate the olives, onions, tomatoes and feta in the dressing overnight, and then add it to the greens at the last minute. Yum!

  1. In a glass jar ¾ cup water and ¼ t. gluccomannan powder...shaking lightly over the surface while blending for no lumps.
  2. Add one quarter cup each of red wine vinegar and balsamic vinegar.
  3. Next, add one teaspoon each of Dijon style mustard and lemon juice, and only 2 teaspoons of your spice mix. Leaving out the oil really brings out the spiciness.
    Shake shake shake.
    Taste and adjust seasonings to your preference.

gwens nest recipes

Original article and pictures take gwens-nest.com site

среда, 31 октября 2012 г.

Greek Marinated Chicken

Greek Marinated Chicken

Need something easy and flavorful to throw on the grill this weekend? This Greek Marinated Chicken is it.


The marinade for this chicken (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Once marinated, you can grill the chicken outdoors over a gas or charcoal flame, or (if you don’t have a grill) you can bake it in the oven. Either way, you’ll get a super flavorful and moist end product.


I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Two birds with one stone!


Greek Marinated Chicken


A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill. BudgetBytes.com


A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill. BudgetBytes.com

A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill. BudgetBytes.com

Step by Step Photos for Greek Marinated Chicken


Marinade Ingredients

First prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.


Finished Marinade for Greek Marinated Chicken
Add a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).

chicken pieces for Greek Marinated Chicken
I used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this Greek Marinated Chicken recipe, if needed.

marinate chicken for Greek Marinated Chicken
Add the chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

chicken ready to bake for Greek Marinated Chicken

After marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.


Greek Marinated Chicken Baked
Bake the chicken in a preheated 375 degree oven for 45-60 minutes, or until it is golden brown. It will smell SO good! Now eat!

A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill. BudgetBytes.com

I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous salad and it was PERFECT! :D


Original article and pictures take www.budgetbytes.com site

среда, 3 октября 2012 г.

Greek Chicken Souvlaki With Yogurt Sauce

Greek Chicken Souvlaki With Yogurt Sauce
Greek Chicken Souvlaki Skewers with Yogurt Sauce for the 17 Day Diet

If you’re tired of the usual chicken recipes, you know the broiled chicken with salt, pepper and garlic and maybe a seasoning or two? Then here’s a recipe for you! It’s perfect for all cycles of the 17 Day Diet, and you can add extras like hummus and pita bread if you’re on Cycle 2 or 3, respectively.


Greek Chicken Souvlaki With Yogurt Sauce


Ingredients:


For the chicken skewers:

1 pound Organic boneless skinless chicken breast, cut into 1 inch chunks

2 tablespoons of lemon juice (organic preferred)

3 tablespoons of organic olive oil

1 teaspoon dried oregano

1 teaspoon kosher salt

¼ teaspoon black pepper

2 garlic cloves, minced


For the yogurt sauce:

1 cup of plain organic greek yogurt

1/2 cup of organic sour cream (or an additional ½ cup of greek yogurt if you prefer)

salt and pepper to taste

1/2 cup minced cucumber (I prefer the small organic persian cucumbers)

1/4 cup minced fresh organic parsley or dill


For the tomato cucumber relish:

1/4 cup minced cucumber (organic cucumber if possible)

1/4 cup minced seeded organic tomato

2 teaspoons lemon juice (organic preferred)

1 tablespoon organic olive oil

2 tablespoons minced organic parsley

salt and pepper to taste


Directions:


For the chicken skewers:


If you’re using wooden skewers, soak in water for 30 minutes to prevent burning.


Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 10 minutes or up to 1 hour.


Heat a grill or grill pan over medium or preheat the broiler.


Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.


If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.


For broiling, broil for 8-10 minutes or until chicken is cooked through.


While the chicken is cooking make the sauces.


For the yogurt sauce:

Mix together the greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.


For the relish:

Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.


Serve the chicken skewers with the yogurt sauce and cucumber relish. For a cycle 2, serve with hummus, and Cycle 3 you may serve with flatbread.


Yields 4 Servings.


Approved for all cycles.


See my #repost of this recipe on Instagram and the original recipe creator, @dinneratthezoo.


Greek Chicken Skewers are perfectly cooked on the grill or broiled in the oven!

Photo courtesy of @dinneratthezoo


Original article and pictures take 17ddblog.com site

пятница, 14 сентября 2012 г.

Greek “no bread” Turkey Roll Ups

Greek “no bread” Turkey Roll Ups
Greek

I would not consider myself a low carb person – I love pasta too much – but I will admit I do love low carb recipes. Every time I eat a low carb recipe I always feel satisfied but not bloated. I never experience a crash like I do when I eat a pasta dish or any meal higher in carbs. Again, I am not anti carb but I do pay attention to the way my body reacts to certain foods. My tummy always seems to be happier when I keep carbs under control.


My favorite low carb snack or lunch option are “no bread” roll ups. Basically, they are wraps without the wraps. So you get all of the yummy filling minus the high carb bread or wrap. In the last couple months I made a beef and cheddar roll up, turkey with avocado roll up, and a ham and swiss roll up – each one without bread and low carb.


Today, I put together a greek style roll up. As with a lot of my recipes I found inspiration from leftover ingredients. This week I made Greek Mason Jar Salads for lunches and had some extra feta, tomato, spinach, and olives in the refrigerator. I also found some garlic hummus. Then rolled all the ingredients using sliced turkey breasts.


nobreadgreek

nobreadgreek2

I love all my “no bread” roll up recipes and this one is no exception. It is easy to put together and the flavors are great. I ate one for a mid afternoon snack and felt completely satisfied. If you are looking for a low carb snack or lunch option then give this “no bread” roll up recipe a try.


Print

Original article and pictures take www.organizeyourselfskinny.com site

среда, 29 августа 2012 г.

Get on the VIP list for your exclusive invitation for the next enrollment!

Get on the VIP list for your exclusive invitation for the next enrollment!

Enrollment is currently closed!


The group support program is designed for those who need a bit of help with:


  • Accountability
  • Answers to your diet questions
  • Menu/Meal Planning
  • Recipes
  • Tracking Tools
  • Secret Facebook Group (support your peers and receive support in a private setting)
  • Private Members Area
  • And More! (based on your feedback)

Get on the wait list now and receive your private invitation!


Please enter your name and email below for your invitation:


You’ll receive an email from me asking for specific feedback on what you might need help with.


I look forward to hearing from you!


Original article and pictures take 17ddblog.com site

пятница, 17 августа 2012 г.

Garlic Lemon and Parmesan Oven Roasted Zucchini

Garlic Lemon and Parmesan Oven Roasted Zucchini

Hey everyone! You can now follow me on Instagram (follow link here). I’m a little behind but I’d love you to follow!!


Garlic Lemon and Parmesan Oven Roasted Zucchini | Cooking Classy

I almost didn’t post these because the pictures are so meh but seriously you are going to LOVE the flavor of this zucchini so I had to share anyway! Plus, they are incredibly easy to make!


Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab. I just couldn’t stop eating them. These are a summer side that you must try. You might even like them so much you’ll forget about the main dish.


Roasting veggies in the oven is my favorite ways to cook them, I just love the texture it gives (it softens them without drowning them out) and how it enhances their flavors. Then when you add another favorite of mine to that oven roasted goodness, a delicious oven crisped cheese you know it’s gotta be good, right? My younger brother and I used to always scrape the crisped cheese bits left over from oven baked dishes my mom would make – the best were the ones from the twice baked potatoes. Great cheese memories :).


Keep this recipe for that abundance of garden fresh zucchini soon to be harvested this summer or better yet grab some at the grocery store tonight and make this lemony flavored, parmesan crusted, oven roasted zucchini to pair with your meal.


Enjoy!


Garlic Lemon and Parmesan Oven Roasted Zucchini | Cooking Classy

Garlic Lemon and Parmesan Oven Roasted Zucchini


  1. Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan). In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

Garlic Lemon and Parmesan Oven Roasted Zucchini | Cooking Classy

Original article and pictures take www.cookingclassy.com site

вторник, 31 июля 2012 г.

Fresh Fig and Arugula Salad with Goat Cheese

Fresh Fig and Arugula Salad with Goat Cheese
Fresh sweet figs with soft goat cheese over baby arugula topped with a balsamic glaze. A beautiful salad without the fuss, using only 5 ingredients; this salad will make you look like a rock star in the kitchen!

Fresh sweet figs with soft goat cheese over baby arugula topped with a balsamic glaze. A beautiful salad without the fuss, using only 5 ingredients; this salad will make you look like a rock star in the kitchen!


Once revered as a symbol of peace and prosperity, figs are beloved today for their unique flavor and texture. Not to mention, they offer some health perks, too: figs contain some potassium and vitamin A.


What’s your Salad’tude this Holiday Season? My salad’tude is simple, healthy, beautiful and quick.




Print Recipe


Nutritional tid-bits provided by Heather K Jones, RD (aka The Diet P.I.).


Original article and pictures take www.skinnytaste.com site

пятница, 13 июля 2012 г.

FREE Quick Start Guide for the 17 Day Diet

FREE Quick Start Guide for the 17 Day Diet

  • A brief overview of each of the 4 cycles

  • Best practices for transitional days

  • A complete food list for each cycle of the diet

  • Answers to the 13 most commonly asked questions including the ever popular “How do I get off this pesky plateau?”

  • Weight Loss Goal Chart

  • A “Commit to Change Contract” to keep you motivated and focused

  • Original article and pictures take 17ddblog.com site

    четверг, 5 июля 2012 г.

    Food Serving Sizes for the 17 Day Diet

    Food Serving Sizes for the 17 Day Diet
    Are you confused as to how much you can eat of certain foods on the 17 Day Diet? Here's a quick reference guide with portion sizes for easy access!
    Quick Reference Guide for Serving Sizes on the 17 Day Diet

    You can find most of the serving sizes on any of the Cycle Food Lists. For clarity, here is a quick and easy reference guide to serving sizes for the 17 Day Diet for some of the servings that aren’t quite clear:


    Lean Proteins


    Cycle 1 — Serving = unlimited amounts of lean proteins


    Cycle 2 — Serving = liberal amounts of lean proteins


    Cycle 3 — Serving = Size of a small kitchen sponge


    Cleansing Vegetables


    All Cycles — Serving = liberal/unlimited amounts


    Starchy Vegetables


    Cycle 2 — See Cycle 2 Food List for serving sizes


    Fruit (2 Servings Per Day Before 2pm)


    All Cycles — Serving = 1 Piece of Fresh Fruit or 1 Cup Chopped Fresh Fruit


    Probiotics (2 Servings Per Day)


    Yogurt — Serving = 6 oz.


    Kefir and Low-fat acidophilus milk — Serving = 1 Cup


    All others on Cycles 1 and 2 — See blog post on serving sizes for probiotics


    Additions on Cycle 3 — See Cycle 3 Food List for Serving Sizes for Probiotics


    Natural Starches (2 Servings Per Day before 2pm)


    Check the Food Lists to determine which item is allowed during Cycle 2 and Cycle 3


    All Grains — Serving = 1/2 Cup Cooked


    Legumes — Serving = 1/2 Cup Cooked


    Breads — Serving = 1 Slice


    Whole Grain Bagel — Serving = 1/2 bagel


    Whole Wheat Pita Bread — Serving = 1 pocket


    Whole Wheat Tortilla — Serving = 10″ Tortilla


    Pasta — Serving = 1/2 Cup Cooked


    High Fiber Cereals — Serving = 1 Cup (except for low-sugar granola 1/2 cup)


    Friendly Fats – Cycle 3 (1 to 2 Tablespoons daily unless otherwise indicated)


    Avocado — Serving = ¼ fruit


    Canola Oil — Serving = 1 tablespoon


    Walnut Oil — Serving = 1 tablespoon


    Light mayonnaise — Serving = 2 tablespoons


    Mayonnaise — Serving = 1 tablespoon


    Nuts or seeds, un-oiled — Serving = 2 tablespoons


    Reduced-calorie margarines — Serving = 2 tablespoons


    Reduced-fat salad dressings — Serving = 2 tablespoons


    Salad dressings — Serving = 1 tablespoon


    Trans-free margarines — Serving = 1 tablespoon


    Dairy Substitutes – Cycle 3


    Sugar-free rice, almond or soy milk — Serving = 1 Cup


    Optional Snacks – Cycle 3


    Alcohol – Cycle 3


    Wine — Serving = 5 oz.


    Beer — Serving = 12 oz


    Hard Liquor = Serving 1 1/2 oz.


    Original article and pictures take 17ddblog.com site

    пятница, 15 июня 2012 г.

    Food Index Organized by Food Type In Alphabetical Order

    Food Index Organized by Food Type In Alphabetical Order

    Here is an index for all 17 Day Diet approved foods, organized in alphabetical order by food type.


    Note: if you don't find a particular vegetable or fruit on the list, it's safe to assume it's approved starting on Cycle 3.​


    Food Types - A through B
    AlfalfaC3
    AmaranthC2C3
    ApplesC1C2C3
    ApricotsC3
    ArtichokeC1C2C3
    Artichoke heartsC1C2C3
    AsparagusC1C2C3
    Avocado (1/4 fruit = 1 serving)C3
    Bacon, CanadianC3
    Bacon, TurkeyC3
    Bagel, Whole-grain (1/2 = 1 serving)C3
    BananasC3
    Barley, pearledC2C3Return to Top
    Beans, Baby LimaC2C3
    Beans, blackC2C3
    Beans, butterC2C3
    Beans, Garbanzo (chickpeas)C2C3
    Beans, Great northernC2C3
    Beans, KidneyC2C3
    Beans, NavyC2C3Return to Top
    Beans, PintoC2C3
    Beans, SoyC2C3
    Beef round tipC2C3
    Beef top loinC2C3
    Beef top sirloinC2C3
    Bell peppers, green, orange, red, yellowC1C2C3
    Berries, all typesC1C2C3
    Black-eyed peasC2C3Return to Top
    Bread, Fiber-enrichedC3
    Bread, Gluten-freeC3
    Bread, MultigrainC3
    Bread, Oat branC3
    Bread, PumpernickelC3
    Bread, RyeC3Return to Top
    Bread, Sugar-freeC3
    Breadfruit (1 serving = 1 cup)C2C3
    BroccoliC1C2C3
    Broccoli sproutsC3
    Broth, Low-fat, low-sodiumC1C2C3
    Brown riceC2C3
    Brussels sproutsC1C2C3
    BulgarC2C3Return to Top
    Food Types - C
    CabbageC1C2C3
    CarrotsC1C2C3
    CatfishC1C2C3
    CauliflowerC1C2C3Return to Top
    CeleryC1C2C3
    Cereal, All-BranC3
    Cereal, All-Bran Bran BudsC3
    Cereal, All-Bran ExtraC3
    Cereal, Fiber OneC3
    Cereal, Gluten-free cold cerealsC3
    Cheese, Brie (2 ounces = 1 serving)C3
    Cheese, Cheddar, low-fat (2 ounces = 1 serving)C3
    Cheese, Edam (2 ounces = 1 serving)C3Return to Top
    Cheese, Feta (2 ounces = 1 serving)C3
    Cheese, Goat (2 ounces = 1 serving)C3
    Cheese, Limburger (2 ounces = 1 serving)C3
    Cheese, Mozzarella, part-skim (2 ounces = 1 serving)C3
    Cheese, Ricotta Low-fat (1/2 cup = 1 serving)C3
    Cheeses, fat-freeC1C2C3
    CherriesC3
    Chicken breastsC1C2C3
    ChiliesC3
    CilantroC3Return to Top
    ClamsC2C3
    Cooking spray, vegetableC1C2C3
    Corn (1 serving = ½ cup)C2C3
    Cornish HenC3
    Cottage cheese, Breakstone LiveActive (1/2 c = 1 serving)C1C2C3
    Cottage Cheese, Low-fat (1/2 cup = 1 serving)C3
    CouscousC2C3
    CrabC2C3
    Cracked wheatC3
    Cream of wheatC2C3
    CucumbersC1C2C3
    CurrantsC3Return to Top
    Food Types - D through I
    Deli Meat, Turkey (reduced-fat)C3
    Egg Whites (4 egg whites = 1 serving)C1C2C3
    EggplantC1C2C3
    Eggs (2 eggs = 1 serving)C1C2C3
    Eye of the roundC2C3
    FennelC3Return to Top
    FigsC3
    Flank SteakC2C3
    FlounderC1C2C3
    Frozen fruit barC3
    Fudgsicle, 100 calorie barC3
    GarlicC1C2C3
    Granola bar, reduced sugar and fatC3
    Granola, low-sugar (1/2 = 1 serving)C3Return to Top
    Grape LeavesC3
    GrapefruitC1C2C3
    Green beansC1C2C3
    Green, leafy vegetablesC1C2C3
    Greens, beatC1C2C3
    Greens, collardC1C2C3
    Greens, turnipC1C2C3
    GritsC2C3
    GuavaC3
    HerbsC1C2C3Return to Top
    Food Types - J through K
    Jams and jellies, sugar-freeC1C2C3
    JicamaC3
    KaleC1C2C3
    Kefir, no sugar added(1 cup = 1 serving)C1C2C3
    Kelp and other edible seaweedsC3
    Ketchup, low-carbC1C2C3
    Kimichi (Korean fermented cabbage) (1/2 c = 1 serving)C1C2C3
    KiwiC3
    KohlrabiC3
    KumquatsC3Return to Top
    Food Types - L through M
    Lamb shanksC2C3
    Lamb sirloin roastC2C3
    Lean ground beefC2C3
    LeeksC1C2C3
    LentilsC2C3
    Lettuce, all varietiesC1C2C3
    MangoC3
    Margarines, Reduced-calorie (2 tablespoons = 1 serving)C3
    Margarines, Trans-free (1 tablespoon = 1 serving)C3
    Marinara sauce, low-carbC1C2C3Return to Top
    Mayonnaise (1 tablespoon = 1 serving)C3
    Mayonnaise, light (2 tablespoons = 1 servingC3
    Microwave popcorn, light (4 cups)C3
    Milk, Acidophilus, low-fat (1 cup = 1 serving)C1C2C3
    Milk, Almond sugar-free (1 cup = 1 serving)C3
    Milk, Low-fat, including skim (1 cup = 1 serving)C3Return to Top
    Milk, Rice sugar free (1 cup = 1 serving)C3
    Milk, Soy sugar-free (1 cup = 1 serving)C3
    MilletC2C3
    Mini Babybell Light cheese – 2 disksC3
    Miso, reduced-salt dissolved in low-fat, low-sodium broth (1 tablespoon = 1 serving)C1C2C3
    MushroomsC1C2C3
    MusselsC2C3
    MustardC1C2C3Return to Top
    Food Types - N through O
    Noodles, MiracleC3
    Noodles, UdonC3
    Nopales (edible cactus)C3
    Nuts, un-oiled (2 tablespoons = 1 serving)C3
    Oat branC2C3
    Oatmeal, old-fashionedC2C3
    Oil, Canola (1 tablespoon = 1 serving)C3Return to Top
    Oil, FlaxseedC1C2C3
    Oil, OliveC1C2C3
    Oil, Walnut (1 tablespoon = 1 serving)C3
    OkraC1C2C3
    OnionsC1C2C3
    OrangesC1C2C3
    OystersC2C3Return to Top
    Food Types - P
    PapayaC3
    ParsleyC1C2C3
    Pasta, Gluten-freeC3
    Pasta, High-fiberC3Return to Top
    Pasta, Vegetable-basedC3
    Pasta, Whole-wheatC3
    Pea podsC3
    PeachesC1C2C3
    PearsC1C2C3
    PeasC2C3
    PepperC1C2C3
    PheasantC3
    PineappleC3
    Pita bread, Whole-wheat, 1 pocketC3Return to Top
    PlumsC1C2C3
    PomegranateC3
    Pork boneless loin roastC2C3
    Pork sirloin chopsC2C3
    Pork TenderloinC2C3
    Pork top or center loin chopsC2C3
    Potato (1 serving = 1 medium)C2C3
    Prickly pear cactusC1C2C3
    PrunesC1C2C3
    Pumpkin (1 serving = 1/2 cup)**C2C3Return to Top
    Food Types - Q through S
    QuailC3
    QuinoaC2C3
    RadishesC3
    Red grapesC1C2C3
    RhubarbC3
    Rice, Longer grain such as basmatiC2C3
    RutabagaC3
    Salad dressing, fat-freeC1C2C3Return to Top
    Salad dressings (1 tablespoon = 1 serving)C3
    Salad dressings, reduced-fat (2 tablespoons = 1 serving)C3
    Salmon, canned or freshC1C2C3
    SalsaC1C2C3
    SaltC1C2C3
    Sauerkraut (1/2 c = 1 serving)C1C2C3
    Sausage, TurkeyC3
    ScallionsC1C2C3
    ScallopsC2C3Return to Top
    SeaweedsC3
    Seeds, un-oiled (2 tablespoons = 1 serving)C3
    ShrimpC2C3
    Skinny Cow ice cream sandwichC3
    SoleC1C2C3
    Sour cream, fat-freeC1C2C3
    Soy sauce, lightC1C2C3
    SpicesC1C2C3
    SpinachC1C2C3Return to Top
    Split peasC2C3
    Squash, Acorn (1 cup = 1 serving)C2C3
    Squash, Butternut (1 cup = 1 serving)C2C3
    Squash, Spaghetti (1 cup = 1 serving)C2C3
    Squash, SummerC3
    SteviaC1C2C3
    String cheese – 1 pieceC3
    Sugar-free pudding cupC3
    Sweet potato (1 serving = 1 medium)C2C3
    Swiss ChardC3Return to Top
    Food Types - T through V
    TangeloC3
    TangerineC3
    Taro (1 serving = ½ cup)C2C3
    Tempeh (a fermented cake of pressed soybeans) (4 oz = 1 serving)C1C2C3
    TilapiaC1C2C3
    TomatoesC1C2C3
    Top RoundC2C3
    Top Sirloin SteakC2C3Return to Top
    Tortilla, Whole-wheat (10” = 1 serving)C3
    Truvia or Nectresse (non-caloric sweeteners made from natural ingredients)C1C2C3
    Tuna, light (canned in water)C1C2C3
    Turkey breastsC1C2C3
    Turkey, ground leanC1C2C3
    Veal cutletC2C3
    VinegarC1C2C3Return to Top
    Food Types - W through Z
    WatercressC1C2C3
    Yakult (small 50-calorie bottle)C1C2C3
    Yam (1 serving = 1 medium)C2C3
    Yellow wax beansC3
    Yogurt, Fruit Flavored no sugar added (6oz = 1 serving)C1C2C3
    Yogurt, Greek-Style (6oz = 1 serving)C1C2C3
    Yogurt, Low-Fat (6oz = 1 serving)C1C2C3
    Yogurt, Plain (6oz = 1 serving)C1C2C3
    ZucchiniC3Return to Top


    Original article and pictures take 17ddblog.com site

    понедельник, 28 мая 2012 г.

    Flourless Crepes

    Flourless Crepes

    1. Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
    2. Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
    3. Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
    4. Cook about 1 min until nicely set and slightly browned - the top will look cooked.
    5. Flip to brown the second side.
    6. Remove from pan onto waiting plate and repeat until batter is gone.
    7. Fill with your choice of toppings - fruit, ricotta cheese, etc -- .



    Original article and pictures take geniuskitchen.sndimg.com site