[nicedirtyfox]

Hi. Just started SBD recently and only have one snack idea!
The recipe is here if anyone likes mushrooms.

1 big white mushroom
1 small button mushroom
1 teaspoon light salsa
1 teaspoon cottage cheese

Wash big mushroom and chop up little mushroom in little squares. Mix mushroom pieces with salsa and cheese and stuff your mushroom. If you don't like raw mushrooms you can grill it for a few minutes too. yummy.

[mrscharleston]

These are a few good ideas that I found watching Low Carb and Lovin' It on the Food Network. I haven't tried them yet, but they sound (and looked) really good.

Crispy Pepperoni Chips Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella Style, Simon and Schuster, 2005



Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:




6 ounces pepperoni, thinly sliced

Preheat the oven to 425 degrees F.
Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.

Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.

Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.


Nutrition Information
Nutritional Analysis per Serving Calories: 211
Total Fat: 19 grams Saturated Fat: 7 grams
Carbohydrates: 1.2 grams Fiber: 0




Episode#: LL1B11
Copyright © 2003 Television Food Network, G.P., All Rights Reserved



Cheese Crisps and Mock "Goldfish" Crackers Recipe courtesy George Stella
See this recipe on air Sunday May. 15 at 9:00 AM ET/PT.




Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 4 servings
User Rating:




Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!


2 slices American cheese (not "cheese food")
1/2 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
2 ounces deli-sliced Colby-Jack cheese
Low-carb salsa, as needed

Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.

Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.

Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.


Nutrition Information
Nutritional Analysis per Serving Calories: 111
Total Fat: 9 grams Saturated Fat: 6 grams
Carbohydrates: 0.5 grams Fiber: 0




Episode#: LL1B03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Jicama Matchstick Fries Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
User Rating:




Jicama is a recent addition to our household. One day I felt the urge for a snack, so I fired up the deep-fryer, sliced up a jicama root and discovered Stella Style! Fries! With just a little everyday seasoning, they taste almost like BBQ potato chips! Cut jicama into large chunks to make home fries in place of potatoes!


3 to 6 cups vegetable oil (more or less depending on pot size)
1 medium jicama, peeled
Salt
Onion powder
Garlic powder
Paprika

Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don’t have one, use a candy thermometer – just be careful!)
Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.

Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.

Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.


Nutrition Information
Nutritional Analysis per Serving Calories: 128
Total Fat: 7 grams Saturated Fat: 1 gram
Carbohydrates: 16 grams Fiber: 8 grams




Episode#: LL1B14
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[soozequ]

Can we eat fried things on Phase one?

[Artemis__]

Hi soosequ, well that depends on what you mean by fried. Olive oil and canola oils are fine on P1, so if you wish to, say, saute your veggies, yes thats perfectly ok.

But if you mean fried and breaded things such as chicken nuggets - no , not permitted.

[H-ko]

Pepperoni is not Phase 1 - only lean meats are allowed. Even turkey pepperoni is fatty.

Our favorite is raw bell pepper, cuke, broccoli, and cauliflower dipped in hummus. There is a Lebanese grocery nearby that makes the best hummus!

There are some good snack ideas in the SBD book, too, such as cherry tomatoes stuffed with lf/ff cottage cheese, celery stuffed with Lite Laughing Cow cheese, nuts (remember, only 1 serving per day, including PB), cucumber with salmon spread (buy/make salmon spread w/no sugar and lf/ff), and string cheese.

Good luck!