We're plugging along on the South Beach diet... so far I've lost about 6-7 pounds in January - even with a booze bender in honor of my fake half-brother's 40th birthday. The hubby has lost a solid 10. Here's a few legal and border-line illegal recipes we've been enjoying on our "diet" lately... some of which have attributed to my extra treadmill times this last week.
Homemade Macaroni and CheeseThis is a super yummy recipe. I usually double it and I make it with whole wheat noodles. It's delicious and worth splurging on once in a while. I got this recipe from my Aunt Vida. Thanks Aunt Vida, my thighs think of you often!
2 eggs
1 cup of velveeta (regular or lowfat)
1 cup cottage cheese (regular or lowfat)
1 cup grated cheddar cheese (regular or lowfat)
1 cup uncooked macaroni
1 cup sour cream (regular or lowfat)
Preheat oven to 350. Mix sour cream and cheese ingredients. Beat eggs and add to cheese mixture. Prepare macaroni noodles by package instructions and drain. Combine noodles and cheese, salt and pepper to taste. Cook approximately 45 minutes until dish browns on top. (May take up to 55-60 minutes if you double the recipe.) Cool 10 minutes before serving.
Pesto Pepperoni Pizza Quesadillas serves 4
Pizza lives on! We eat this all the time - I just go easy on the cheese. I figure that the tortillas we buy have 14g of fiber each...so that has to be legal - even good for us, go figure? Go figure
my figure!
4 Whole Wheat Tortillas
4 Tbsp. Pesto (I use Classico® Brand Basil Pesto)
Turkey Pepperoni
4-5 cups of shredded mozzarella cheese
1 cup grated parmesan cheese
Marinara sauce or Ranch Dressing for dipping
Preheat oven to 450. Lay out tortillas on 2 baking sheets. Spread 1 Tbsp of pesto over each tortilla. Layer on turkey pepperoni slices. Cover each with approximately 1 cup of mozzarella cheese and sprinkle 1/4 cup of parmesan on top. Sprinkle black pepper if desired. Cook for 8-10 minutes until cheese begins to bubble and brown.
Cool for just a minute or two and then fold each tortilla in half. Cut each into 3 wedges and serve with marinara or ranch dip.
Chocolate Chip Trail Mix Muffins makes 12
These are a good quick breakfast with a glass of milk or a late night snack. The original recipe I adapted this from made 12 servings, so I figure 1 muffin is the equivalent of 1 "good carb" serving.
1 1/2 cups whole wheat flour (I use King Arthur® brand)
1 cup Splenda or Splenda baking blend
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup applesauce (no sugar added)
1 mashed ripe banana
1/4 cup vegetable oil
3/4 cup crushed walnuts
1/4 cup broken up banana chips
1/2 cup dried cranberries
2/3 cup chocolate chips (I use a little more - DAMN SWEET TOOTH! :) Preheat oven to 350. Combine flour, Splenda, soda and salt. Beat eggs, add applesauce, oil and mashed banana. Mix into dry ingredients and stir until blended. Add in nuts, fruit and chocolate chips. Spoon into lightly greased muffin tins. Cook for approximately 20-25 minutes, until inserted toothpick comes out clean. Cool and enjoy!
Spinach and Strawberry SaladMeasurements don't matter with this recipe... just make the salad to your taste.
fresh spinach
fresh strawberries (quartered)
green onions or scallions (chopped)
crushed walnuts
vinaigrette dressing (Brianna® brand raspberry or strawberry vinaigrettes are nice - but really any Italian type dressing will do.)
Toss together and enjoy. Suprisingly sweet and dessert-like. Great dish for big dinners parties or weeknight suppers.
Crustless Savory Ricotta Pie serves 6-8 - VERY EASY!!
I make this all the time. I change up the ingredients based on what I have in the fridge... just about anything works. I've used turkey pepperoni, canadian bacon, deli lunch meat (turkey and ham), various sauteed vegetables like broccoli, mushrooms, onions, green onions, grated carrots, artichokes, olives, sun-dried tomatoes and spinach. Sometimes I add pesto a little tomato sauce for a different flavor. This also works if you cook it in individual muffin cups - great to heat up for a quick breakfast. (usually makes about 18 individual tarts). If you don't care about calories - make this with your favorite pie crust recipe... it's extra dreamy then. Great for breakfast, lunch or dinner - serve with a side salad and fresh fruit - yum!! Cheese lovers beware - this is
way too easy to make.
One of my favorite incarnations of this recipe: Spinach, mushroom and sausage
15 oz. container of low-fat ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
3 eggs
2 cloves garlic
2 Tbsp of olive oil
3-4 cups fresh spinach
1 white onion
2 cups sliced mushrooms
12 oz of reduced fat sausage
2 Tbsp. Sun-dried tomato pesto (optional)
salt and pepperPreheat oven to 350. Saute spinach, mushrooms and onion in olive oil and garlic. Brown sausage. Beat eggs and mix with cheeses, pesto and salt and pepper to taste. Add sauteed vegetables and crumbled bacon. Pour into baking dish. Cook for 45-50 minutes until brown (35-40 for muffin tins). Cool at least 10 minutes.