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.
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.
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
Hey everyone! You can now follow me on Instagram (follow link here). I’m a little behind but I’d love you to follow!!
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
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.
Original article and pictures take www.cookingclassy.com site
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
Food Serving Sizes for the 17 Day Diet 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
Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
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.).
Cook about 1 min until nicely set and slightly browned - the top will look cooked.
Flip to brown the second side.
Remove from pan onto waiting plate and repeat until batter is gone.
Fill with your choice of toppings - fruit, ricotta cheese, etc -- .
Original article and pictures take geniuskitchen.sndimg.com site
It’s interesting how versatile cauliflower is. When you use the veggie in place of something else (like rice, for instance), it magically takes on the flavor of what you’re substituting it for. It’s sort of weird!
Here’s a quick fried rice recipe using cauliflower instead of rice. This is a perfect side dish to pair with Judy’s Egg Roll in a Bowl recipe.
This faux fried rice is perfect for all cycles of the 17 Day Diet. Enjoy!
Faux Fried Rice (Cauliflower)
Ingredients
6 oz frozen peas and carrots, thawed (1/2 of a 12 oz package) (peas allowed starting C2)
1-2 teaspoons garlic, minced
2 Tablespoons Olive Oil
1 10 oz package of Cauliflower Florets or 1 Medium Cauliflower Head, cut into florets
Soy Sauce, to taste
2 Eggs, beaten
2-3 Green Onions, chopped
Directions
In a food processor or with a grater, rice your cauliflower into rice-sized pieces. Set aside.
In a large pan, heat 1 Tablespoon Olive Oil on medium high to high heat. Sauté thawed peas and carrots and garlic for about 5 minutes. Add salt and pepper to taste.
Next, add your riced cauliflower to the hot pan and cook for about 3 minutes, or just enough to slightly cook through, stirring occasionally.
When most of the moisture is absorbed in the pan, stir in a few splashes of soy sauce and cook for about a minute. Add a few more splashes of soy, to taste, or until the cauliflower takes on a slightly brownish color. Don’t over season with soy sauce or your rice will be mushy and salty. The idea is to keep your pan hot and liquids to a minimum.
Next, make a well in the center of the pan and add a tablespoon of olive oil and heat through. Add your beaten eggs in the center of the pan until almost cooked through. Right before eggs are thoroughly cooked, stir the eggs into the remaining mixture until combined.
Add in chopped green onions and mix through. Garnish with green onions and serve.
Yields 3-4 servings
Approved for all cycles
Omit peas if on Cycle 2 (or use them as there aren’t very many!)
Original article and pictures take 17ddblog.com site
Here’s a recipe posted by a 17 Day Diet Blog reader. If you’re looking for a sweet treat without all the guilt, this is the perfect chocolaty guilt-free pleasure. Enjoy!
Faux Chocolate Pudding
Ingredients:
Place 1/2 cup Plain Greek Yogurt in a bowl
Add 1 package Truvia
Add 1 tablespoon unsweetened cocoa
Directions:
Mix thoroughly and top with fresh raspberries or other fruit approved on the 17 Day Diet.
Original article and pictures take 17ddblog.com site
Here’s Judy’s version of the popular low-carb dish. Enjoy!
Egg Roll in a Bowl a la Judy
Ingredients
1 Tablespoon sesame oil (may use Olive Oil)
1 pound ground chicken (may use turkey for C1, or beef or pork for C2 )
2 bags 1-pound cole slaw mix (cabbage/carrot mix) (a total of 2 pounds)
2 red onions chopped
10 cloves fresh garlic, minced
1-3 teaspoons ground ginger, to taste
red pepper flakes (optional)
1-4 to 1/2 cup low-sodium light soy, to taste
salt and pepper to taste
1/4 cup chicken broth or water
2-3 green onion stalks finely chopped (optional for garnish)
Directions
On medium heat, heat oil and brown meat in large frying pan until fully cooked. Increase heat to medium high and add chopped onions and slightly brown.
In a small bowl, mix garlic, ginger, soy sauce and add to pan. Immediately added cabbage/carrots mix and cook through until cabbage is semi-wilted, but still have a crunch to them. Add chicken broth or water as needed if mixture is too dry.
Salt and pepper to taste.
Garnish with chopped green onion and serve.
Yields 4-6 Servings
Approved for all cycles.
If you’re on Cycle 2 or 3, experiment using other types of protein such as beef or pork.
If you’re on Cycle 2 or 3, you may serve with brown rice. Also, feel free to adjust spices to your liking.
Photos and recipe courtesy of Judy H.
Original article and pictures take 17ddblog.com site
