Here’s a recipe I recently featured in my C1 Challenge (I added in riced cauliflower after the fact). You can use beef if you’re on Cycle 2 or 3 if you’re looking for a more hearty, savory flavor. Enjoy!
Stuffed Bell Peppers
Ingredients:
4 whole Bell Peppers (any color)
3 Tablespoons Olive Oil
1 Pound Lean Ground Chicken or Turkey
Salt And Pepper, to taste
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
2 Roma Tomatoes, Diced
1 cup Low-Fat Mozzarella Cheese
1 cup riced Cauliflower
Directions:
Preheat the oven to 350 degrees F.
In a food processor or with a grater, rice your cauliflower into rice-sized pieces.
In an un-oiled pan over medium heat, cook the cauliflower until all moisture is gone, about 6-8 minutes. Set aside.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken or turkey, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove from pan and set aside
Add another tablespoon olive oil to the pan. Add the onions and chopped peppers and cook until veggies are soft. Add the garlic cook for another minute. Add the cooked riced cauliflower and the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the chicken or turkey.
Taste and adjust the seasoning. Stir in 3/4 cup of the cheese.
Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/4 cup cheese.
Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Yields 4 Servings
Approved all cycles.
Original article and pictures take 17ddblog.com site
strawberry, spinach, avocado & chicken salad with poppyseed dressing
So far, the 4-week challenge hasn't been bad at all... how about for you? I'm just trying to savor my whole grain english muffins, almond butter, nuts, and cheese that I know will be gone during the 2nd two weeks of the challenge!
As of now, I'm staying full by creating natural, balanced meals with protein, carbs, healthy fats, and fiber. Another recipe that I've created to fit into the challenge (see lots more in the original 4-week challenge post, and a sample meal plan here) is this strawberry, spinach, avocado, & chicken salad with homemade poppyseed dressing. SO easy and delicious! It's adapted from gimme some oven (check out her salad -- beautiful!). I craved it the second I saw her post and knew I had to make it... especially since it's challenge-approved. It is really quite filling and substantial with the chicken and all of the healthy fats (avocados, olive oil, nuts, and goat cheese!)
Check out the recipe and make it for a filling lunch or dinner:
Strawberry, Spinach, Avocado & Chicken Salad with Poppyseed Dressing
So my doctor says I can’t run anymore (because of that hip problem I have) and yes I’m completely bummed out, devastated, crying in my pillow everyday about it and throwing random tiny objects out my car window hoping it might nail that runner speeding down the sidewalk – haha I’m totally kidding. I’m just a little jealous :). I know it could be much worse and I’m still happy for all you runners out there. Most of you are probably thinking, seriously, you’re sad you can’t run anymore running is the worst. Really the hard part for me isn’t that I loved running its that I love sugar so now I can’t just run off all the junk that I eat (which was a bad idea anyway). I may just have to add some healthier desserts into my diet now since I still crave dessert everyday. The good thing though, at least my doctor didn’t tell me I can’t bake anymore, then I’d be really depressed. My world might just fall apart if I were told that :).
This strawberry greek frozen yogurt is simple, delicious, and much healthier than ice cream . With its three ingredients and minimal prep you’re going to want this all summer long, especially with its abundance of fresh strawberries. I might just eat it for breakfast :). It is also delicious to blend a scoop or two with milk (or almond milk) and make a smoothie. Enjoy!
Strawberry Greek Frozen Yogurt
Puree strawberries in a food processor until well pureed and strawberries pieces no longer remain, scraping down sides once during processing. Force pureed strawberries through a fine mesh strainer into a large mixing bowl (if you don't mind seeds you can skip this step). Add plain Greek yogurt and agave nectar to strawberry puree and whisk mixture until well blended. Cover bowl with plastic wrap and freeze 30 - 40 minutes, stirring once during chilling, then transfer mixture to an ice cream maker and process mixture according to manufactures directions. Enjoy soft or transfer to an airtight container and freeze until semi-firm (or firm and allow to thaw slightly at room temperature before enjoying).
Original article and pictures take www.cookingclassy.com site
1 Tbsp sugar-free strawberry preserves (or 1 cup fresh strawberries)
1 Tbsp sugar-free Jello Banana Cream pudding mix
1 scoop vanilla whey protein powder
Stevia Extract to taste
A couple of handfuls of crushed ice
Simply combine all the above ingredients and blend in your blender.
If you're eating this after 2 pm or closer to your bedtime than 8 hours, use the preserves; if not, you have the choice of using the fresh strawberries.
In C3, you can use 1 fresh banana instead of the pudding mix.
Original article and pictures take 17ddgal.blogspot.com site
Spring Clean Your Diet For Maximum Weight Loss Spring Clean Your Diet in 10 Easy Steps -- clean your home, body and mind for maximum weight loss! #17DayDiet #Detox
Spring is just around the corner and that means Summer bikini weather is not far behind. There are several things you can do to ramp up for your Spring weight loss — from cleaning out your house to detoxing your body right before you start your new weight loss regime such as the 17 Day Diet.
Here are a few ways to Spring Clean Your Diet to help prepare your mind AND your body to be receptive to losing those stubborn pounds just in time for Summer. You already know the food types you are supposed to eat on the 17 Day Diet, but here are just a few more ways to get ready for the big weight loss:
1. Clean out refrigerator and freezer
Throw out all expired food items and restock with new foods such as fresh veggies, organic meats such as chicken and turkey and a few frozen items such as broccoli and cauliflower (for those budget conscious dieters). Get rid of sodas, sweets and other harmful “foods” not approved for your weight loss regimen.
2. Clean out pantry
Throw out expired food items, consolidate boxed food such as pasta, rice and grains to make room for new and healthy food. Stock up on healthy legumes and grains for your Cycle 2 and 3 days. Get rid of crackers, chips and anything else not approved for your 17 Day Diet program.
3. Replace old pots and pans
Cooking equipment that may be old and chipping away can be very unhealthy. Consider replacing your old scratched up Teflon pans with cooking utensils fit for a Queen!
4. Restock your gym bag
Add new tunes to your iPod, buy a new white, crisp towel, or buy new running/walking shoes that keep your feet safe from injury. Adding a few new items to your gym bag for those “treadmill” days will give you the extra motivation to get your 17 minutes of exercise in.
5. Clean your living space
Deep cleaning such as dusting and mopping makes for a healthier home environment. Who wants to be breathing in those dust bunnies? We all know that deep breathing helps you lose more weight. Why not start your Spring diet off right deep breathing fresh, clean air.
6. De-clutter your living space
Get rid of clutter in the corners, in the closets and under your bed. Clutter keeps your brain from doing what it needs to do — focusing on the goal at hand without distraction. Studies have shown that clutter reduces productivity due to lack of concentration.
7. Make your bedroom your sanctuary
Remove the TV, de-clutter and place candles, lavender scent and beautiful images to provide yourself a peaceful, comfortable and tranquil living space. Getting a restful night is the key to successful weight loss.
8. Detox your body
After you have “detoxed” your home, start your weight loss with a liver detox. Ridding your body of its harmful toxins will help your liver work stronger and more efficient to help you lose weight.
9. Stock up on healthy recipes
Planning a week ahead with healthy and delicious recipes and meal plans will ensure you will stay motivated on your weight loss plan. Gone are the days stressing over what to make for dinner after a long day at work. Easing stress will help your body release pounds (and keep you from stopping by the fast food drive in on the way home from the office).
10. Get help if you really need it
We are all busy and sometimes a helping hand is just what we need. The 17 Day Diet Blog (17DD Blog) has created a very special kit to help you when you need it most. Simple N’ Lean 17 is chock-full of resources such as planned out meal plans for every day of Cycles 1, 2 and 3, grocery/shopping lists (print and go), over 100 recipes designed for the 17 Day Diet and much more.
Original article and pictures take 17ddblog.com site
I was so excited when I found another cauliflower recipe! Eaten plain, cauliflower is a bit bland. However, when you add any spice or other flavoring to this versatile veggie, the flavors the cauliflower take on are amazing!!
Spicy Lime Cauliflower Steaks
Ingredients:
1 large head of cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon agave syrup note: use Stevia or omit all together
2 tablespoons smoked paprika
1 tablespoon cumin
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve
Directions:
Start by washing and cutting the cauliflower in 1-inch thick steaks, the remaining florets can be saved and used for another dish or juicing.
Mix all ingredients except the cilantro in a small mixing bowl brush the cauliflower steaks and use the remaining sauce in the pan.
Fry the steaks in medium-high heat for 3-5 minutes on each side. The steaks are ready when the cauliflower start to become softer and has a nice golden color. Serve with some freshly squeezed lime and cilantro.
Final cooking time will depend on how thick you cut the steaks, and on the heat. I cooked mine at high heat until well grilled on the outside, but still a little crispy inside.
Yields 3-4 Servings depending on how many steaks you can get from the head of cauliflower.
A couple weeks ago we hosted my father-in-law’s birthday celebration. Marshall loves spicy food. And, he loves fish. So, we made a special menu just for him.
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. #seafood #fish #cajun
We had my husband’s famous Gumbo. Dan makes the Gumbo base vegetarian and splits it in half. Half goes for the meat eaters, and he adds Andouille sausage and chicken. This time he added shrimp to both halves. And, to the vegetarian half he adds vegetarian Italian sausage and chik’n. It’s delicious! He made it the day before and we reheated it on the day of the dinner party. Besides making it easier on us, it gives the flavors time to get to know each other.
I made steamed brown rice, Buttermilk Dinner Rolls, and Spicy Cajun Baked Cod. My sister-in-law made a fresh spinach salad with help-yourself toppings (in case someone doesn’t like something, they don’t have to pick it off).
And for dessert we had homemade red bean ice cream (ok, not in the Cajun theme, but it was red beans!), vanilla ice cream, hot fudge sauce, and homemade salted caramel sauce. For the red bean ice cream we made our own red bean paste following these instructions and used this recipe (using half and half instead of the milk).
The dinner was a great success. Most of it was done well in advance, leaving the cooks happy and relaxed. And, everything was delish!
The only new thing I made was this Spicy Cajun Baked Cod. And, we were so impressed with it that we’ve made it a few times since then. I used Sriracha, but feel free to use your favorite type of hot sauce. Savory, spicy, fish that you can’t quit eating…use crusty, bread to sop up every last drop! This fish could easily be a weeknight meal as well with some French bread and steamed green beans.
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. #seafood #fish #cajun
The Spicy Cajun Cod ready to go in the oven. You don’t even have to defrost the fish fillets, they go in frozen and bake up tender.
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. #seafood #fish #cajun Print
If you like what you see, please click the yum button:
Spicy Cajun Cod: Savory, spicy, fish that you can't quit eating...use crusty, bread to sop up every last drop of the delicious sauce! This fish could easily be a weeknight meal as well. Original article and pictures take lifecurrentsblog.com site
I’m trying to be adventurous. I’m a fairly picky eater and I tend to stay away from meats and fish, but I’ve been trying to branch out. When my boyfriend orders meat or seafood at a restaurant, I’ll try a bite. It’s a big step for me. Usually I’m not a huge fan of what he orders, but most things are not as bad as I remember them being. To take my adventures in eating new foods even further, I decided to prepare fish for lunch today. Fish is a healthier meat than red meat like burgers or steak so I figured if I was going to try to make meat, it might as well be a healthy type.
Spicy Blackened Tilapia | hollyshelpings.com
The fish wasn’t so bad. I used a lot of spices to make a sort of “blackened tilapia,” so the flavor of the fish was somewhat masked. Baby steps are a good thing, I think. So I’m here to present to you today, Spicy Tilapia: A Fish Recipe Told by a Vegetarian. Basically this is a beginner’s guide to cooking fish. I’m new at it, but I can do it so you can too!
Spicy Blackened Tilapia | hollyshelpings.com
Ingredients
Instructions
Combine the paprika, chipotle powder, garlic powder, and thyme in a small bowl and mix to blend together. Coat both sides of both tilapia with the spice mixture. Allow to rest for about 10 minutes. H
eat the olive oil in a large frying pan over medium-high heat. Once the oil is hot, place both tilapia in the pan. Cook for 2-3 minutes then flip gently and cook the other side for 2-3 minutes. The fish is done when the center is white and opaque. No part of it should be translucent. The fish will break apart easily when cooked so be careful when placing it on a plate.
Serve with peanut sauce drizzled over the top. Enjoy immediately with veggies and/or pasta with the peanut sauce and don't forget to go for second helpings!
Spicy Blackened Tilapia | hollyshelpings.com nutrition facts Original article and pictures take hollyshelpings.com site
Stuffed bell peppers with chicken, spinach, and salsa!
I never had spinach this way and it was very good!
Preheat oven to 425F.
First, cook 4 chicken strips in a pan, removed it when done and shredded it up.
Brown each bell pepper on each side in the pan with a tablespoon of olive oil. Removed them and set them in a baking pan.
Throw in 2 cups of fresh spinach until wilted well, then add the shredded chicken, and 1/4 cup of salsa. Mix well and stuff all of it into 2 bell peppers.
I topped each pepper with 1 Tbsp of cheese and baked for 10-15 minutes.
Original article and pictures take 17ddgal.blogspot.com site
This slow cooker recipe was a huge hit with my latest C1 Challenge. This recipe also comes straight from my Simply17 weekly meal plans, too!
This dish can be served in lettuce wraps, homemade cauliflower tortillas, or as a topping over lettuce greens. This is a perfect main entree for the family as non-dieters can use regular tortillas to make tacos or burritos while you have a healthier version. Yes, that’s right! One dinner for the entire family!
Slow Cooker Mexican Cilantro Chicken
Ingredients
2 teaspoons oregano
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
Salt and pepper to taste
4 chicken breasts
1 Jar Low-Sugar Salsa (16 oz)
1/3 Cup chopped fresh cilantro
2 Limes, juiced
Directions
In a small bowl, add the seasonings and mix well.
Place chicken breasts in the bottom of a slow cooker. Sprinkle Mexican seasoning over chicken, then cover with salsa, cilantro and lime juice
Cook on high for 4 hours, or 6-7 hours on low.
When chicken is cooked. Remove from slow cooker and shred with two forks. Add juice from slow cooker to chicken until you reach your desired finish.
Serve chicken as taco wraps, or over bed of lettuce. Be creative with toppings including shredded cheese, sour cream, chopped tomatoes and olives.
Yields 6-8 Servings
Approved for all cycles
Photo courtesy of Wendy Y.
Photo courtesy of Judy H. – Judy made one dinner for the entire family. She chose the healthier route, lettuce wraps, while her husband opted for a regular soft shell for his dinner!
Original article and pictures take 17ddblog.com site
Skillet Garden Eggs (Breakfast Recipe Modified for the 17 Day Diet)
I found this wonderfully pleasing photo and equally interesting recipe called Skillet Garden Eggs with Fontina. I’ve modified the original recipe to conform to the 17 Day Diet. Here it is:
Skillet Garden Eggs with Mozzarella or Parmesan
Ingredients:
1 tablespoon olive oil
2 ounces of Ground Turkey (for Cycle 1 or 2) OR 2 slices Canadian Bacon or Reduced Fat Turkey Bacon (for Cycle 3 only)
1 small red onion, chopped
2 cups chopped spinach or kale (for Cycles 1 or 2) OR 2 cups chopped Swiss chard (for Cycle 3 only)
5-6 sliced mushrooms (for Cycles 1 or 2) OR 1/2 small zucchini, finely chopped (for Cycle 3 only)
1/2 cup halved cherry or grape tomatoes
Salt and ground black pepper
4 eggs
1/2 cup grated low-fat mozzarella or parmesan cheese
Directions:
In a large nonstick skillet over medium, heat the olive oil. Add the meat and onion and saute until the onion is tender, about 5 minutes. Add the greens (spinach, kale or swiss chard) and mushrooms or zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.
Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.
Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.
Yields 2 Servings
Photo courtesy of Kaitlynn P. of the 17DD Blog Community
Just a touch of honey adds a slight sweetness that rounds out the flavor in this quick stir-fry. Pat the shrimp dry with paper towels before adding them to the wok so they brown nicely. Serve with hot cooked brown rice.
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
2 1/2 tablespoons canola oil, divided
1/4 cup (1-inch) diagonally cut green onions
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper
Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add 1 tablespoon oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
Original article and pictures take www.myrecipes.com site
