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Hey Janet those peppers looked good - I have just never loved the Quinoa. Do you use it a lot? As grains go I think that is a very good one for you. I might have to try again!

Thanks guys, for not booing me. I need to go back and look up all the posts you mentioned. If anyone has any great, simple ideas that don't involve a lot of tofu and ostrich and all kinds of yucky stuff like that, I'd love to hear about it. I'm not too picky, but sort of. I love mild fish, shrimp, lean beef, chicken, turkey, lean pork, all the normal stuff.

Thanks!

Cypress, the morrocan chicken soup I posted had very little fat, just some olive oil to sautee the chicken, you can eliminate all the salt without any bad effect. The recipe says that for a two cup serving (w/o the rice ) its 311 calories, 9g fat, 19g protein and 41g carbs. The carbs are from the chick peas, but I would call those " good carbs" Unless you are doing something like Atkins it should work.

18 years ago I lost about 100 lbs and have kept the vast majority of it off since, but I have these 15 lbs I keep running up and down. I agree wth see nile Eat less move more. It sounds so simple, but hard to do all the time.

Good luck!

mbw1024 wrote:Hey Janet those peppers looked good - I have just never loved the Quinoa. Do you use it a lot? As grains go I think that is a very good one for you. I might have to try again!

It's new to me; I've been experimenting. I use it in place of rice or pasta in some soups. I've also mixed it in a bean salad. I don't care for it as a side like couscous or brown rice.

I love one dish meals that I can make ahead of time. Anyone have any favorites that can be made to be healthy and kid friendly? That's the real challenge. That darn kid.

I saw in an earlier post about skipping the buffalo chicken dip. I make it with ff cream cheese and ff ranch and 2 % cheese and serve it with celery. It is still good believe or not. The Franks sauce kind of helps fake you out and cover up the ff products!

One dish that my daughters love that we eat when we are doing a South Beach phase 1 are Turkey Cutlets asian flavor. You create a marinate of low sodium soy sauce, crushed garlic, grated ginger and black pepper. Marinade the turkey cutlets up to two hours and saute with cooking spray.

I buy extra because the kids suck it up.

Cheers, RickG

I have the challenge of a vegetarian daughter, a meat eater husband and a picky 12 year old. I'll eat anything (well, almost).

I have adapted many recipes and used the fake "meets" as we call them and the men sometimes couldn't even tell, like in the spaghetti sauce and sloppy Joe's

I have used some on recipezaar.com and liked them. I usually tweak them a bit to my liking.

cypressgirl wrote:I love one dish meals that I can make ahead of time. Anyone have any favorites that can be made to be healthy and kid friendly? That's the real challenge. That darn kid.

What are your daughter's restrictions on what she will and won't eat? I can give you some some recipes if you give me your parameters.

I actually do cook healthy foods once in a while.

She is not that picky, like some kids. Mainly no tomatoes, but I can adjust most recipes to accomadate her. Thanks! She will eat cooked tomatoes if I run them through the food processor.

That's a pretty easy accommodation. One of my daughter's friends is no dairy, gluten or red dye. She always brings her own food when she visits.

Cheers, RickG

I just have one comment and am in NO WAY whatsoever booing anyone.

I have been cooking recipes that I have gotten off of here since I got back from STJ and started cooking and I dropped 20 pounds pretty quickly without even trying other than not putting as much food on my plate.

I was also gonna say that alot of them are low carb if you look at them carefully. So you may want to go back and look at them again - just cuz they look beautiful doesn't mean they are not good for ya'.

nothintolose

p.s. the name has NOTHING to do with weight loss or it would be alottolose so 20lbs is minor in the scheme of things here

[quote="nothintolose"]I just have one comment and am in NO WAY whatsoever booing anyone.
I have been cooking recipes that I have gotten off of here since I got back from STJ and started cooking and I dropped 20 pounds pretty quickly without even trying other than not putting as much food on my plate.
nothintolose


Bingo! I eat everything but just watch portions. I have been trying to tell people that for years. If you tell yourself you can't ever have certain foods, then you are just going to crave them more and "blow it". It does help to eat healthy most of the time though. Cooking at home rather than going out helps tremendously!

I have a bunch of recipes I was cooking for my Dad on weekends when he had to lose a lot of weight somewhat quickly--they are Mayo Clinic. I don't know how they fall as far as your carb counting goes, I've never tracked carbs before. Here are three:

Jamaican Pork Tenderloin

2 tsp. brown sugar
1 tsp. cinnamon
1/2 tsp. each of ground ginger, onion powder, garlic powder, black pepper
1/4 tsp cayenne pepper

combine all spices and rub all over a pork tenderloin. Let rest in fridge.

combine 2 tsp. white vinegar, 1 1/2 tbsp. honey, and 1 tsp. tomato paste.

Grill pork until done to your liking, brushing with the vinegar glaze as you cook.


Curried Mango Shrimp

1 1/4 lb. shrimp, peeled and deveined
1 tsp, olive oil
2 shallots, minced
2 tbsp. fresh ginger, grated
3 cloves garlic, minced
1 1/2 tsp sweet curry powder (more to taste)
1/4 tsp ground coriander
1/4 cup diced tomatoes (or tomato puree for the chunk haters)
1 cup vegetable stock
1 stalk lemongrass, bottom portion only, quartered
1/2 cup light coconut milk
1 tsp. tumeric
1/2 cup chopped mango
1 cup edamame, thawed
2 tbsp. basil
1/2 tsp. salt

Saute the shallot, garlic, ginger in the oil until fragrant.

Add the tomatoes and remaining spices except for the tumeric and saute for a couple of minutes.

Add the liquids and the lemongrass and bring to a boil. Reduce for three minutes. Set aside.

Meanwhile, saute the shrimp with the tumeric and salt in a pan coated with non-stick spray until just cooked through. Add the shrimp, edamame, and mango to the reserved sauce and cook until just heated through. Remove the lemongrass and garnish with the basil.


Escarole and cannelini stew

1 can canellini beans, well rinsed
3 cloves garlic, minced
1 onion, minced
1 tsp. olive oil
12 ounce can tomatoes, chopped
1/2 tsp. anchovy paste
1 small head escarole, rinsed and chopped
salt and pepper to taste
2 tsp. parmesean cheese

Saute the onion in the oil for 6 minutes. Add the garlic and cook one minute. Add the tomatoes and anchovy paste, saute 4 minutes. Stir in the escarole and cook until just wilted. Add beans and heat through. Season with salt and pepper to taste and garnish with the parmesean cheese.

I'm going to look through my food photos are see if I have some healthy ones to post here. Is tofu out? I eat a lot of tofu.

I am going to try that pork recipe this weekend. Thanks Liamsaunt. I love shrimp. That one will be on the menu this week too.

I don't really count carbs like an Adkins diet. I just try to eat the good carbs. I stll get plenty with fruit and veggies and brown rice, etc.

I think I'll try the Brown Sugar Splenda in that pork rub. I use Splenda a lot. I hope I don't find out that it causes a third eye, or something terrible.

I know portion control is so important. I can gain weight on fruits and vegetables, if I eat enough of them. I'm trying to keep my calories around 1200-1500, depending on how hard my work out is any particular day. Exercise makes me so hungry, contrary to what some people say.