Smitygirl

I ate most of these foods during a six week period and I lost weight! They're tasty, easy and cheap to prepare - who can ask for more? (I even test tasted the ketchup, and discovered all the people asked preferred my homemade stuff to Heinz!)

Enjoy, and please give me feedback or alterations you've made to these recipes (or similar recipes you have). These recipes were tailored to be used during Atkins or The Six Week Body Makeover diets, so some adjustments may need to be made (for example, the Breadless French Toast was topped with butter - you may need to cut that out if you have a specific diet prohibiting butter). Enjoy!!

smity

GUILTLESS FRENCH TOAST
3 Large Russet Potatoes
1 Egg
black pepper, freshly ground
1. Cut potatoes into think french fry strips
2. In bowl, whip egg until foamy. Add black pepper and mix
3. Add potatoes and toss to coat well
4. Spread potatoes on non-stick cookie shet
5. Cook for 30-35 minutes at 450 or until golden brown

KETCUP
1 - 5 oz cans of UNICO tomato paste (no salt added)
1 - 7 oz can of Hunt's tomato sauce
1 medium shallot or onion
1/4 cup champagne vinegar
1/8 cup red wine vinegar
3 cloves garlic
5 tsp brown sugar substitute
1/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp pepper
Method:
Blend all ingredients in blender until very smooth (i used the ice cycle on mine). The blender will eventually liquefy everything (including the onions) so there won't be any chunks. This recipe was taste tested against Heinz ketcup. Everyone chose the homemade ketchup.

BBQ SAUCE
1.5 cups ketchup (see above)
1 onion, chopped
2 cloves garlic, minced
1/4 cup cider vinegar
2 tbsp brown sugar substitute
1 lemon
pepper
Method:
In a sauce pan, heat & cook onion until tender. Stir in garlic & cook for 30 seconds. Stir in vinegar, ketchup, brown sugar & juice from lemon. Simmer for 15 minutes and season with pepper. GREAT on steaks!!

STUFFED PEPPERS
Ingredients:
8 green peppers
1 lb lean ground bison/turkey/chicken
1 onion, chopped
4 cups cooked rice
2 cups fresh mushrooms, sliced
2 cloves garlic, minced (I use the jars of chopped garlic stored in water)
½ - 1 cup low/no sodium tomato sauce (I skip this part)
½ tsp paprika
½ tsp rosemary
½ tsp oregano
½ tsp basil
½ tsp black pepper, freshly ground

Method:
1. Slice off tops of peppers and reserve. Remove core and seeds then steam peppers for 7-8 minutes. Set aside.
2. In large bowl, combine rice and herbs. Mix thoroughly.
3. In large, non-stick pan, saute onion, mushrooms, garlic and meat over medium heat until fully cooked. Stir into rice mixture.
4. Place green peppers in non-stick baking dish (I put mine back in the steamer). Fill each pepper with meat/rice mixture and cover with pepper tops. Additional meat/rice mixture can be placed around peppers.
5. Cover dish with foil and bake for 1 hour at 350 degrees.

Another variation:
1. Add spices to bison as it cooks. Add a little chicken broth because bison gets dry fast. Do not mix rice & meat together. Measure 2 oz cooked bison and put in bottom of pepper. Measure ½ cup cooked rice. Stuff into pepper over top of the bison. Put in steamer and cook for 20 more minutes. I store the rest of the cooked bison in the freezer and pull out any time I want to add ground beef to spagetti sauce or make another stuffed pepper!

Another variation:
Stuffed Tomatoes -- Substitute tomatoes for green peppers. Don’t steam tomatoes, but add scooped-out insides to rice mixture.

TURKEY SAUSAGE PATTIES
Ingredients
1 pound lean ground turkey breast
½ tsp cumin
½ tsp cayenne powder
1/2 tsp garlic powder (I use fresh chopped garlic)
1 tsp coriander
¼ tsp black pepper, freshly ground
1 tsp paprika
½ tsp oregano
½ tsp basil
Splash no/low sodium chicken broth

Method
1. Combine turkey and dry spices in large bowl. Mix together thoroughly.
2. Add chicken broth, mixing well. Let stand 15-20 minutes.
3. Form turkey into 8 patties, approx ¾ inch thick.
4. Cook patties in non-stick skillet over medium heat, 7-8 minutes on each side, or until thoroughly cooked.

Variations:
Breakfast Sausage: paprika , Splenda , black pepper , sage, thyme, nutmeg, cayenne pepper
Bratwurst: white pepper, nutmeg , onion powder , dry mustard,
Polish Sausage: black pepper, white pepper, Splenda, coriander, garlic powder, dry mustard
Marjoram, mace (can use a little nutmeg, if you can’t find mace)
Italian Sausage: black pepper, ground/cracked fennel seed, Splenda, crushed red pepper (the kind you sprinkle on pizza)

MERINGE COOKIES
2 egg whites
1 tsp. vanilla
1/8 - ½ cup sugar substitute (to taste)
cream of tarter if desired for consiestency you can also add one of the following:
couple TB fresh coffee, cooled - for mocha meringue
a little freshly squeezed lemon - for lemon meringue
freshly squeezed lime - for keylime

Take egg whites, vanilla, and sugar substitute and whip them in a free standing mixer with the wire attachment until they turn to meringue. They will triple, or more, in volume, become white and very fluffy. Don’t overmix or they’ll get lumpy and you have to start over with a new batch. You can use a regular hand mixer, too.

Put meringue in a gallon sized zip lock bag and gently squeeze the air out. Twist top of bag to make a pastry style bag and snip off one of the corners. Pipe cookies onto parchment paper lined baking sheet. I made mine about 2” high and 2” wide. Bake at 350 for about 10 minutes or until golden brown. They will be crunchy on the outside and gooey in the middle! They’re best eaten warm.

BREADLESS FRENCH TOAST
whip 2 eggs with vanilla, Splenda, cinnamon and a touch of water. I beat them to a lather then “fry” it in a small saute pan. It turns out kind of like a pancake but tastes more like french toast. Topped with butter and sugar-free syrup.

FRUIT SMOOTHIE ICE CREAM
Ingredients
2 over-ripe bananas
1 tbsp applesauce (unsweetened)
½ tsp vanilla
1/8 tsp cinnamon
1/8 tsp nutmeg

Method
1. Peel bananas and mash thoroughly in bowl.
2. Add applesauce, vanilla, cinnamon and nutmeg. Blend well.
3. Cover and place in freezer for several hours.

Variations
Many fruits make delicious smoothie “ice creams.” Try apples or pears as well. Just peel and pop in the microwave until softened. After you core the fruit, mash or puree it in a blender.

Try juicy fruits such as peaches or pineapple as well. Omit the applesauce if you choose, and substitute artificial sweetener instead. Try a splash of lemon or lime juice for a sweet/tart taste!

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there is no excellent beauty that hath not some strangeness in the proportions.

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. I taste like Peanut Butter. I am one of the most blendable flavours; I go with sweet, I go with sour, I go with bland, I go with anything. I am practical and good company, but have something of a tendency to hang around when I'm not wanted, unaware that my presence is not welcome. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.