South Beach Diet - Recipe Challenge!

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06-06-2006, 09:54 AM
RNMom- You and all your cooking have inspired me to change things up a bit!

Okay all you chefs out there, and even those who don't like to cook much! :chef: Let's challenge ourselves to try one new recipe this week that we have never made before to spice up our diet. We have tons of awesome recipes here on the boards as well as other places on the 'net. Post here once you have tried it! If you liked it, add the recipe to the recipe forum if it isn't already there. (Be sure to site your source :))

Bon appetit!

06-06-2006, 10:06 AM
Great idea! I've already tested the Sonoma Tomato and Feta salad I posted yesterday. It was great!
Please remember to include serving sizes and nutritional info as well as the source.

06-06-2006, 10:09 AM
Kiko, that's a great idea! From the recipe forum I highly recommend the chicken's divine! Also love the 4 bean salad, I put a few spoonfuls of that onto my regular salad and love the tasts and textures. Tonight we're having Mixed Up Casserole only I'm using chicken instead, I've got some chicken in the fridge that needs used up. Mexican Chicken casserole was good but I thought the taco mix made it really salty. Next time I'll cut the mix into 1/3 or less.

06-08-2006, 09:49 AM
I made the Chicken Enchiladis last night. Quite watery, but they were tasty. Definite repeat for me. :chef:

06-08-2006, 10:20 AM
it takes a lot of work to get the enchiladini's not watery. You really have to push it around in the strainer not just let it sit, cottage cheese has a ton of water in it. I don't usually bother anymore though b/c the extra liquid keeps the leftovers from drying out.

I love the recipe challenge. I'll be trying and sharing something new soon.

06-08-2006, 10:21 AM
Good point! I was worried when I served it last night, but it tasted so good!

06-08-2006, 10:27 AM
I didn't read this until just now, but posted one earlier (in P1 entrees) that I had last night. It was so good - I love curries so this really filled the void for me. Try it out!

06-08-2006, 11:21 AM
Last night I made the mock crepes, stuffed them with Splenda sweetened LF creamcheese/ricotta/vanilla... and fresh chopped strawberries-- and put some in a blender to make a sauce.... DH loved it!

06-11-2006, 01:30 PM
This is a recipe from another South Beach Diet message board. They didn't list an author. I believe that it is a Phase 2 recipe with a little tweaking from the way that it is given. I am interested to see what the rest of you think. I found it to be very good and very easy. I had good luck with it being filling but not setting off cravings for me. If you think that it is okay, maybe it could be put in the recipe thread. Here it is the way it was written on the thread with my changes/comments afterwards.

BIG Breakfast Cookie
Ingredients for 1 BIG Cookie:

1/3 cup oatmeal
1 Tb raisins (I omitted and added 1 Tbls coconut for 1 point. Would be good without too.)
1 Tb flour (equivalent to 0 points)
1/3 cups fat-free dry milk
1/4 cup applesauce (no-sugar added)
1/4 tsp cinnamon
1/4 tsp. baking powder
1 Tb Splenda or other no-calorie sweetener


Preheat oven to 350 degrees. Spray a cookie sheet with Pam. Mix all ingredients together and spoon a large mound on cookie sheet. Bake for 15-20 min, until golden brown on edges.

My changes were: I used the old fashioned, long cooking kind of oats. I did not add raisins or coconut. The Good Fats/ Good Carbs book lists raisins as very limited and a 2 tablespoon measure of coconut as limited. It does list dried apples, apricots and prunes as good, so you could use those. You could also use a small amount of dark chocolate chips, I think. My other change was that I used whole wheat flour. Some people thought the Splenda was a generous amount. Make sure to use the kind that comes in the box or bag that measures like sugar, not the packets. At first when you start mixing, it seems like there is way too much of the dry ingredients to ever mix in but it comes together with just a little more stirring. I liked a splash of vanilla, too. I used the Reynolds Release Foil and had no trouble with it sticking. I have also quadrupled the recipe and made 4 cookies at a time with no problem.

I like the idea of my oatmeal, milk and fruit in one easy to grab cookie, maybe you will, too! I lurk a lot and don't post much, but I wanted to share.

06-11-2006, 08:33 PM
I tried a new recipe the other night for dinner and I am gonna post it because it was awesome!

06-12-2006, 09:16 AM
Great, Jennie.
Everyone, please don't post new recipes unless you HAVE tried them

Luc's mom
06-12-2006, 12:05 PM

That cookie recipe sparked major cravings for me, since I'm on ph 1 and not allowed oatmeal cookies!(groan) Definetly will be making it as soon as I can on ph2.

06-12-2006, 01:36 PM
mmm I love talking about yummy recipes...

ok made a delicious meal last night...I took 2 recipes from Rachael Ray Tomato, Basil & cheese baked pasta and super garlic eggplant parm subs and combined the ideas. I'll post it in phase 1 entrees b/c I took out the pasta and the sub rolls...

Luc's mom
06-12-2006, 10:03 PM
Batmomm- I love cooking also, all the wrong things obviously! LOL
I'm going to check out the recipe you posted and post one for heart smart shrimp scampi- made that tonight and loved it.

06-12-2006, 11:28 PM
with the enchaladinis, mine arent' watery...hmm. I use shredded chicken, hot sauce, zesty reduced fat tostitos cheese sauce and ff shredded chedder and mix in some ff sour cream instead of cottage cheese.

06-13-2006, 10:40 AM
lottie - What's in the reduced fat Tostitos cheese sauce? I don't think I've ever seen one that was allowed on South Beach but then I haven't looked too hard.

06-13-2006, 12:38 PM
The problem with reduced fat anything is that they have to throw in fillers of some sort to replace the missing fat. Scary and borderline FRANKENFOOD!
Wow! That felt so good! I haven't done that for a long time! Sorry!

06-13-2006, 12:50 PM
what's in it? Do you mean nutritional info? It's 1.4 grams of fat and 4 grams of carbs for 2 tbls. ff cheese is allowed so I don't know whyt his wouldn't be, it's similar? Either way whether it's allowed or not it isn't stalling/stopping my weight loss so I will continue to eat it, it really helps get the veggies down too and that is a means to an end.

06-13-2006, 12:50 PM
These are the ingredients for the Tostitos cheese dip Lottie mentioned:

Water, monterey jack cheese (cultured milk, salt, enzymes), modified food starch, diced tomatoes in tomato juice, jalapeno peppers, chili peppers, red bell peppers, maltodextrin, canola or sunflower oil, whey protein concentrate, natural flavors, salt, milk protein concentrate, sodium hexametaphosphate, monosodium glutamate, datem, sodium phosphate, spice, artifical colors and soy lecithin.

40 calories, 1.8 g fat, 210 mg, 4 g carbs and less than 1 g sugar in 2 tbsp of the stuff.

I don't know, it doesn't look that bad to me. Definitely salty and processed, but modified food starch turns up in a lot of SBD-approved foods (yogurts). Maltodextrin, too.

06-13-2006, 05:28 PM
I think the monosodium glutamate might be a problem too but it doesn't look too bad for a phase 2 processed item. It looks good enough that I'll keep it in mind next time I have a party.

06-13-2006, 06:09 PM
yeah I"m on phase 2.