Definitely not summery here tonight - low 60s and very damp. I'm rethinking dinner and envisioning a casserole with baby lima beans (happen to have 1 lb in the fridge from the weekend's bean rehydrating), sausage gimme lean, zucchini, & tomatoes. I think it could work. I'm still making the kamatsuna with tahini lemon sauce on the side though

Leftovers - or rather "plan overs" tonight. I did three pork steaks on the BBQ last night and extra veggies. I just cooked some spelt and dried red peppers and onions in veggie stock. I'll add chopped up veggies and add them along with the pork cut in strips to make a pilaf. That should do me three meals - one for tonight with a salad and two servings for the freezer stash! I'll have a lovely green salad with it and some fresh raspberries.

We're having our favorite Ezekial Pizza and a large, vegie friendly salad tonight.

Sunshine, I tried to locate the BBQ recipe in the threads and couldn't find it. We were thinking of bbq something one of these nights.

Hi Debbie:

This is the South Beach Barbecue Sauce recipe from the SBD Quick & Easy Cookbook (page 207):

Prep Time: 10 minutes
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to 1 week.

1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.

Makes 4 (1/4-cup) servings

Nutrition at a Glance:
Per serving: 25 calories, 0g fat, 0g saturated fat, 1g protein, 5g carbohydrates, 1g dietary fiber, 380mg sodium

Here's the Baked Barbecue Chicken Recipe from the Q & E Cookbook (page 206):

Prep Time: 10 minutes Cook Time: 25 minutes

Enjoy tangy barbecue any time of the year with this simple oven-baked dish. Serve it with Eggless Caesar Salad (page 110) or in Phase 2 or 3 with Moroccan Cabbage and Carrot Slaw (page 121).

4 (6-ounce0 boneless, skinnless chicken breasts
1 teaspoon extra-virgin olive oil
1/2 cup South Beach Barbecue Sauce (see recipe above)
Salt and freshly ground black pepper

Heat oven to 350*F.

Season chicken on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned, 2 minutes per side.

Place chicken, in a single layer, in an ovenproof baking dish and spoon sauce evenly over the top. Bake until chicken is cooked through and sauce is bubbling, 18 to 20 minutes.

Makes 4 servings

Nutrition at a Glance
Per serving: 200 calories, 3.5g fat, 5g saturated fat, 40g protein, 2g carbohydrate, 0g dietary fiber, 200mg sodium

Black beans with salsa and RF Mexican cheese. Yum!!

Rosemary chicken with carmelized onions, roasted grape tomatoes & zucchini and a sprinkling of fresh grated Parmesan cheese.

Again....minus sweet potato fries

P.S. Anne, your meals always sound so good!

I finally had time to cook up the chard that's been languishing in the fridge, and had it with cannelini beans and shaved parmesan. I ate at Cindy's on Monday night, and got home too late last night to eat, so I was looking forward to this.

Zuchini spirals with black beans & salsa and Yves veggie burgers

Oven roasted zucchini, cherry tomatoes and carrot chips over spinach chive linguine with a drizzle of extra-virgin olive oil and some shaved parmesan.

tortilla pizzas and sauteed kale with legal homemade raspberry & cocoa nib ice cream for dessert