Vegetable Ideas

[dee]

{hi} there Everyone

This thread is specifically devoted to recipe's containing VEGETABLE Ideas ~ please feel welcome to share all delicious VEGGIE IDEAS with us:


anybody every cook up spaghetti squash. does it need to be weighed raw? any recommendations on how to cook/weigh spaghetti squash? ive read its a good substitute for pasta and Im looking forward to trying it but need advice on how to cook it...
i saw hubbard squash should be weighed once its cooked..i dont get it? why is it that hubbard squash should be weighed cooked but everything else raw???
im getting so many new ideas from everything in the forum. its great! thanks everyone

[Secretary]

Hi dee and welcome !!!!!!

All squash types must be cooked first, and then you need to scoop out the content and weigh the quantity you are going to eat.

SQUASH

Yellow / Crookneck Squash (with long curved neck)

Yellow Spaghetti Squash (watermelon shaped)

Hubbard Squash

(cook in shell, then scoop out content and weigh)


Following are the photos of the squash team: From top left - Crooknecks, spaghetti, hubbard, cooked spaghetti, spaghetti with chives, and roasted hubbard.

[Shasha]

{hi} Dee and Secetary

WELCOME TO THE FORUM DEE!! {grouphug1}

Secetary, thank you for those stunning pic's!!! {goodjob}

I just wanted to add A SQUASH IDEA: I love to make squash and then sprinkle with cinnamon and sweetener... when I warm it up the next day I change from sweet to nutmeg...

Mmmmm ENJOY the SQUASH DEE!!! and THE FORUM!!! {cheerleader}

[dee]

thank you so much for the replies.
i dont understand something though.
firstly, yellow crookneck squash is really very much like zuchinni, isnt it? or is it two different things, yellow zuchinni and crookneck squash. they look really similar! do i need to peel it? and i really should cook it before i weigh it??

secondly, how does it work, how is it possible that for tomatoes i need to weigh raw and others i need to weigh cooked? it ends up being different amounts. i have the same question for tuna in a can, its not the same as weighing raw so why can i just weigh it from the can? it ends up being different than if i would have weighed it cooked? right?

[Shasha]

{hi} there DEE

Some foods in your New Customer Guide have specified COOKED next to them, such as your SQUASH etc... all other foods must be weighed RAW!

Dr Cohen has already taken all these in's and out's in mind when compiling the 1st Personal Diet Program.

We may not always understand the intricate workings of the program, but we can rest assured that we have a program THAT WORKS!!!

[flwrgrlie]

Shasha, Great idea on the squash. I never thought of cinnamon and sweetner. How do you cook it? Also, I did not realize that my crooked neck squash was to be weighed cooked. I weighed it raw. Am I consuming to much of it then? I'm combining it with zucchini. Zucchini, is to be weighed raw, right?
thanks!
~Flwrgrlie:flower::flower::flower:

[Shasha]

{hi} there Flwrgrlie

Glad you like the idea... :flirt:

I normally just cook squash in a pot of water on the stove until soft, {pot} then drain off excess water and keep in the fridge - quick meal next time...

Zucchini must be weighed raw, all squash must be weighed cooked... as your are making them both together I recommend cooking the squash prior and deciding how much weight of this you want. Then weight the rest of your allowance out raw in Zucchini - start to prepare this and when almost done, add the squash...

ENJOY! {cheerleader}

[Shasha]

{hi} there Everyone

This thread is specifically devoted to recipe's containing VEGETABLES ~ please feel welcome to share all your VEGGIE IDEAS with us:


DUTCH RED CABBAGE :hungry:

Red Cabbage (allowance)
1 apple (allowance)
Onion, tomato (allowance)
Cloves, cinnamon, salt and vinegar

Method: :clover:
Roughly chop cabbage and slice apple, tomato and onion into a sauce pan. Add spices and cook slowly. When cooked add small amount of vinegar + sweetener if desired.


ENJOY! :hii:

[Shasha]

ZUCCHINI HASH BROWNS {cheerleader}

Zucchini (allowance minus 15 grams)
15g Onion (rest of allowance)
1 egg
2x Cracker bread
Salt, pepper + herbs to taste

Method:
Grate baby marrow and thinly slice onion. Beat egg and add to vegetable mix. Crush cracker breads and add to mix with herbs. Pour into fry pan in small sections and cook both sides.


{bouncing} Mmmmm Enjoy!!! {bouncing}

[cyberella]

hi, shasha!!
:jumping2:
great ideas-
dont understand y i didnt think of these dishes b4!!!
u r supa!!! :kiss:
unfortunately i had my egg 2day already (tried something like tiramisu, but it didnt come out nicely), but 2morrow i'll have the hash browns!!! (actually one of my favorite dishes!! :munchies::cloud9:)

[Shasha]

{hi} there Cyberella

The ZUCCHINI HASH BROWNS are really, really nice!

You can put them into your pan in :love4: shapes for Valentine's Day and decorate your plate with a :flower: or two...

I like to spread them out so they are a bit thinner and the pan must not be on maximum or they could go a bit too dark...


ENJOY!!! :love5:

[Shasha]

SWEET AND SOUR VEGETABLES :clover:

Slice your vegetables as per allowance (cabbage, onion, zucchini, mushrooms, green pepper etc) and stir fry with Spray ‘n Cook until just done. Add balsamic vinegar and sweetener plus herbs to taste. :party1:

Serve :clover: hot with grilled fish, steak or chicken.


ENJOY! :party1:

[MrsPeel]

My latest lunchtime fave:

MrsPeel's Curry Spinach Bake

Frozen chopped spinach (allowance)
Fat-free cream cheese (allowance)
1 tsp. Curry powder
Salt, pepper, garlic powder to taste
1 cracker (I use the Ry-Krisp Naturals)

I quick-thaw the spinach in warm water, then squeeze out the majority of the water & weigh out my allowance. Mix well in a bowl with your cream cheese allowance, the curry powder, and the seasonings to taste. Spoon into oven-safe dish and top with crushed cracker. Bake for 25 minutes at 350ºF.

[Shasha]

MMmmm Mrs Peel

This is really REALLY going to be YUMMY, I'm hungry just reading about it! :hungry: CAN I COME FOR LUNCH TOO??? :applause:

:flirt: Green fingers that know how to cook GREAT DIET FOOD, I'm impressed LOL {rofl}

[BarbieGRRRL]

Portobello mushroom cap (allowance)
cheese (allowance)
tomato(allowance)
salt and pepper to taste
herbs of your choice

Scoop out gills of mushroom and wash mushroom thoroughly. Place on plate and season to taste with salt, pepper, herbs of choice. Cover with cheese and top with tomato. Add more seasoning to taste. Microwave for approx 1 1/2 minutes (depends on microwave).

Voila! Pizza anyone?

(NOT for mushroom haters!)

[Shasha]

:bighug: Wow Barbie that sounds really GREAT!!! :hungry:
I'm definitely going to try this!!! It sounds so very YummmmY {cheerleader}

[cyberella]

hey, barbie- :flower:
here's babi!
well, thanx soooo very much 4 the stuffed mushroom-recipe! :applause:
4 the first time in about 15 years i had something that came close 2 gravy, as i had 2 add some water and pre-cook the mushrooms in the pan- my microwave-grill is 2 slow and the oven i didnt wanna heat up 4 just 3 mushrooms-
so, i had gravy with my stuffed mushrooms and it was delicious!! :hungry:
(only difference- as i didnt recall properly i diced tomato and mozarella in little cubes- but it worked just as well!)

[AZKAT]

I cook Spaghetti squash in the microwave. I place it cut side down in a mirco-wavable bowl in about 1-2" of water. Cover bowl and cook till squash is tender, but not soggy. Be carefull of the steam when you uncover it! You can bake them too.

I like to stick whole cloves in the fleshy part before I put in in the bowl. Basically it steams the clove flavor in. I use it with cinnamon chicken or beef and other veggies.

I also like to mix in apples and peaches cooked with a little cinnamon and balsamic vinegar and sweetener. I place the cinnamon chicken and a small cucumber salad on a small plate and then put the squash and apple mixture in a pretty fluted bowl. It's as if you are having a regular meal with dessert! I find that when I dress up my food, my stomach is even happier!

[lfulwood]

I checked with the counselors about the yellow hook neck squash, a.k.a. summer squash being weighed before or after cooking. I was told to weigh it raw. This makes total sense since it is just like zucchini.

[Iisrias]

Hi Dee - I bake my spaghetti squash, poke a couple holes in the skin w/ a pointy knife, and throw it in the oven @ 375 for about an hour (a little longer if it's a really big squash). Let it rest on the counter, then cut in half, scoop out the seeds, and use a fork to scrape out the 'noodles'

Then I brown some ground turkey breast, add green peppers, mushrooms, italian seasonings, garlic, tomato, & water to make the sauce.

The leftover squash is good with just some roasted garlic, salt & pepper as a side dish for later meals too!

Hope this helps.

[bitten]

goodness-

all this squash talk is inspiring me.
i adore it and cannot wait to have some. now i have all the answers, too.

thanks
bitten

[makena]

GRILLED ASPARAGUS

-Asparagus from Veggie Allowance
-Balsalmic Vinegar
-PAM
-Salt & Pepper to Taste
-Aluminum Foil

-Place Asparagus Allowance on Flat Foil
-Spray with PAM and sprinkle with S&P
-Fold Foil into Foil Packet Surrounding Asparagus
-Place on Gas Grill over Medium Heat for 2-4 minutes or until just tender
-Sprinkle with a dash of Balsalmic

Serve with Grilled Halibut and Mango Salsa (or really anything -- this is one of my favorites).

[Sharon]

Hi,
Hope you can help, here in NZ I can get Butternut, buttercup (supermarket squash), and ambercup squash, are they acceptable? :thinking: hope so cause I feel like some soup and would be handy to take to work.
I have looked at the ones that have been mentioned in the program on an internet sight and have not seen them available here.

Thanks.
TTFN
Sharon :love6:

[GettinSkinny]

Sharon, you should write to your consultant and ask which ones may be allowed. They will be able to tell you for sure. I don't remember any being discussed that were not specifically on the list. Maybe Shasha will weigh in as well on it. Good luck!

[Mei Mei]

I like the soup idea. Even though it is 101 here, I wanted soup today with dinner. I used cauliflower, s &p garlic, curry and a bit of onion with water. It was ok, but not what I imagine it could be. any ideas?
Mei Mei

[GettinSkinny]

Mei Mei, I make a similar soup to the one you described, but I use my cheese meal option for the day and I put my shredded mozzarella cheese allowance into my blender with the hot soup and puree it for about a minute. You will have to experiment with the cheese brands, because some of them will just lump up in hot temperatures. Eat with your crackers... it's yummy!!!!!

[Shiftergal]

I had to put this on here because none of my non-dieting friends or family think it sounds very appetizing. But the other day I was talking to this lady, and I don't know how the subject came up but she gave me this really good veggie idea. Slice a large tomato horizontally into round disks, top with a slice of mozzarella cheese, then sprinkle with basil and balsamic vinegar. It's delicious! I ALWAYS have my mozzarella cheese for lunch--usually on crackers--but now I eat it with tomato whenever I can. Sadly, that's not very often because I pack my lunch every day except Sunday, and tomato slices do not do well in 100 degree weather. So I really look forward to Sundays now.

[MIMI]

Shiftergal, it sound YUMMY, i'm gonna try it! Thanks, :) MIMI

[GettinSkinny]

Hey Shiftergal, I do something similar. I visited Rome, Italy last year and one of their favorite things to eat at lunch is mozzarella and tomato slices, drizzled in olive oil and sprinkled with a little pepper. And of course they eat some of their wonderful bread with it. I just loved it. So, now, Cohen-style, I slice my tomatoes and cheese, sprinkle a little salt and pepper on them, spray with a little nonstick cooking spray and add my crackers on the side. It is wonderful!!! And, if I don't have any mozzarella, I use FF Philadelphia Cream Cheese. It's good too!!! Bon appetit!

[Rachinnj]

You can also have Caprese Salad, a Slice of tomatoe, mozzarella, fresh basil and balsamic vinegar. So yummy

[PhyllisRis]

:party1:
Hi..I made a good salsa tonight that I had with my grilled mahi mahi. I think I created it, but it might have appeared elsewhere on this forum or in our recipe book and I subconsciously dreamed it up?? Anyway....

10g chopped green onion (scallion)
half tomato diced
diced zucchini
diced cucumber

The above veggies should add up to your allowance.

I mixed them all together and then added garlic powder, salt, pepper, and some dill weed to taste. Then I added 3 spritz's of balsamic vinegar (spritz....I emptied one of those Wish Bone Salad Spritzers and then filled it with plain balsamic vinegar...it's easier to spray onto things than pour). Mix again.
Let this mixture sit for at least 6 minutes (the amount of time it took my fish to grill on the George Foreman).
It was really good....but I'm sure no one will want to kiss me for a while.....strong breath!! :stinky: Fortunately for him, my husband is out tonight for a business dinner!! :) Guess I better brush my teeth before he gets home!!!!:rolling2:

[VickiFach]

Oh Sweet Lord, I found my favorite meal. After 8 days on this diet, I licked my fingers for the first time today.

Take your alotted amount of shrimp (I buy a resealable bag of frozen shrimp already deveined, measure out my alotted amount plus 30 grams to compensate for shells and being frozen- just so I can put the bag away again, run them under hot water for a minute, pull off the shell and drop them on my scale to remeasure and it's always exactly right,) and drop them in a hot wok with pam and some diced garlic (just a smidge). Add salt and (if your me,) LOTS of fresh ground pepper for a kick.

Toss a couple times and then drop in your alotted amount of speghetti squash which you PROBABLY have a ton left over from the last time you cut one up, and just toss a couple of times. Oh my gosh- I swear tastes just like shrimp scampi.

The best part is, I went from standing in front of my fridge wondering what to eat, with nothing defrosted to done in 6 minutes because the shrimp takes 1 minute to defrost and then the rest gets zipped right back up in the freezer, and the speghetti squash was cooked in the microwave last week and I have a HUGE tupperware filled in my fridge for any meal any time!

Hope you guys like it! Tell me if you do!

[happytmo]

I saw this on a cooking show and tweeked it to fit our diet. It was yummy.
Slice lengthwise zucchini and crooknecked sqaush.
Slice onions (allowance)
Mix with S&P, garlic.
Ricotta cheese
Grill the veggies (I use a George Forman till they're cooked and have the grill marks.)
Lay out cracker allowance, top with warmed Ricotta Cheese (I added Basil to the cheese)
Top with Veggies.
It was so good. I think you could use some of your cheese allowance to top with mozzarella cheese and then put in broiler.

[Cirek]

I've been cooking spaghetti squash and then mixing with a can of italian stewed tomatoes. Then I weight out mostly squash with a small topping of tomatoes (so not to exceed my 1/2 tomato per meal limit), and cut up my allowance for chicken and mix it all together -- YUMMY! Even my 14 month old daughter devours her plate of this...of course I have to cut hers up tiny and put parmesean cheese on - but she loves it, too! ;)

[Cirek]

Vicki that scampi idea sounds delicious! I have shrimp and the squash, so I'm going to whip that up... maybe for dinner tonight. I was trying to think of something different to do with the shrimp other than toss on a salad or grill... Thanks for the great idea!

[SuzyQ204]

Spaghetti squash can also be steamed. I do it in the microwave. Prick the squash with a knife and set it in a glass dish with water in the bottom. Cook it in the microwave on high at 3-4 minute intervals. Turn the squash between cooking times. The amount of cook time needed depends greatly on the squash. You can also halve or quarter the squash, scoop out the seeds then cook it in a steamer as you would other vegetables. Once done it will scoop away from the rind easily.

I also use spaghetti squash in my soup. I cut off a section, peel the rind off then cube it into my soups.

[diannac65]

Hey Everyone...{hi}

Actually, there is an easier way to cook the speghetti squash than boiling it. Cut it in half, place the open end down in a glass dish with just a little water covering the bottom of the dish, and put it in the microwave for 6-8 minutes. After it cools down a bit, just take the fork and scrape out the meat of the squash.

Also, I have a bowl with a lid that has a colander in it. I put the squash in it so that the exess water can drain through and I won't be counting all of the water in my grams.

Hope this is some help.

Dianna

[Mama Lake]

I found this on the internet, hope it helps.
Cindy

Cooking Spaghetti Squash Whole

Advantages to cooking the squash whole: Its easier.

Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you are microwaving it, or you may end up with a Squash Explosion.")

Bake about an hour in the oven at 375 F.

Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterwards to finish steaming.

Boil for half an hour or so.

Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open at the equator, remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.

[Lori]

This is great on chicken, steak, hamburger or shrimp.

Dice the following:
Tomato (allowance)
Onion (up to allowance, depending on your preference)
Fresh jalapeno (or green chile, for the timid)
Use finely shredded cabbage to get to your total veggie allowance

Squeeze fresh lime (fruit allowance..got the OK from consultant) and mix together
S&P to taste

Let it stand 10-15 minutes for best flavor

It really spices up the meal!! YUM YUM

[Lori]

If you smash cooked cauliflower with a fork and then close your eyes and eat it, MASHED POTATOES!!!!!!!!!!!!:jumping2:

[sdp126]

I like zucchini and yellow squash, but I cannot handle orange squash - think butternut, etc.

How "squashy" does the spaghetti squash taste?

Thanks,

Suzanne

[CohenInAz]

Just so you know, Butternut Squash is not allowed on the program. I think it gets added at Refeed, but it might not be until your done.

[PhyllisRis]

You are correct AZ on the butternut squash....
Spaghetti squash does not taste that "squashy" if you ask me.....I like it treated like real spaghetti....make a "sauce" using tomato, onion, oregano and water and then mix it in with browned ground beef....serve hot over the hot spaghetti squash....YUMMY! (note...it WOULD be better with parmesan or mozarella cheese, but you'll get over it!!). I found the best way to prepare the spaghetti squash is to cut it in half, scoop out the seeds, put the cut side down in a pan with enough water to cover the bottom, cover with foil and bake for about 45 minutes. Then using a fork scrape the strands out of the halves....
One spaghetti squash yields MANY meals...and it freezes well.
Phyllis

[Mama Lake]

I do not think that the spaghetti squash has much of any taste. It seems to take on what ever spice you are using. I use it for shrimp and garlic. Good with a "sauce" also. Just try it once and see what you can do with it and you may be surprised. I used the hubbard squash for a while in the fall, that was all I could find it around here. Really good and versatile. I used it like mashed potatoes. Cooked it, mashed it, and used it as a base for other veggies, sometimes meat, and sometimes as a thickener for a soup.
Good luck, do not be afraid to try something new just once and see what you come up with.
Cindy

[sdp126]

Just so you know, Butternut Squash is not allowed on the program. I think it gets added at Refeed, but it might not be until your done.


Good thing CohenInAz - I HATE Butternut squash. :)

Suzanne

[sdp126]

Thanks Mama and Phyllis!

I will buy a spaghetti squash next time I go shopping.

I haven't gotten sick of cauliflower, zucchini and spinach just yet.:innocent4:

Suzanne

[sdp126]

Okay, here's my comfort food dish:

A veggie-cheese bake

1/2 allotment of ricotta
1/2 allotment of mozarella
2/3 allotment - cauliflower
1/3 allotment - spinach
salt
pepper
basil
oregano
optional - 2 crackers and light mayo allowance

Steam/cook the cauliflower to al dente. Mix the cheeses, adding spices to taste. Spray a light coating of cooking spray in an oven safe dish. Put 1/3 of the cheese/herb mixture on the bottom of the dish. Layer all of the spinach on top of that. Add the cauliflower. Cover with remaining cheese. Optional: crush crackers and mix with lt. mayo. Crumble on top of cheese. Bake at 350 for 15 minutes.

Mmmmm - heaven!

Suzanne

[Shasha]

{hi} there Suzanne

MMMMMmmmmm!!! :hungry: this veggie bake of yours sounds so YUMMY!!! I can’t wait to taste it!!!


{wave}

[sdp126]

Shasha - did I ever tell you how thankful I am for cheese? :) It makes this diet so manageable.

[dawnwithpc]

Ok... does it really work... i do not like cauliflower at all... but if it really does... i will try it



If you smash cooked cauliflower with a fork and then close your eyes and eat it, MASHED POTATOES!!!!!!!!!!!!:jumping2:

[MrEd]

Okay, here's my comfort food dish:

A veggie-cheese bake


Mmmmm - heaven!

Suzanne

You are now my official cookbook writer!!!! Such great ideas you come up with!!! I am trying this for lunch today!

[Shasha]

{hi} there Suzanne

I love cheese too! Makes for such quick and easy and satisfying meals!!!

Cheese is TOPS!! ;)

[sdp126]

:) Mr. Ed and Shasha = Thanks!

Suzanne

[MrEd]

Okay, here's my comfort food dish:

A veggie-cheese bake

Mmmmm - heaven!

Suzanne

This tasted alot like a white pizza to me!!!! OMG, my mouth watered for the first time in 4 weeks. OMG this is the BEST!!!

[Shasha]

{hi} there Mr Ed

I know it’s DIET FOOD, but remember your family can enjoy this healthy version of pizza too!

[alabama]

I tried the veggie cheese bake. OMG, SOOOO good!!! Thank you for the suggestion. Comfort food for sure:)

That time I made it for meal #1 and it just wasn't enough, so when I buy cheese again I will make it with more. Yummy!!!

[vbrodie]

It sounds like if you put that all (minus the crackers) in a food processor for a few quick pulses and then baked you would have a wonderful dip to go with some of your cracker allowance! I can't wait to try it!!
I love cauliflower!!
Thanks!
Victoria




Okay, here's my comfort food dish:

A veggie-cheese bake

1/2 allotment of ricotta
1/2 allotment of mozarella
2/3 allotment - cauliflower
1/3 allotment - spinach
salt
pepper
basil
oregano
optional - 2 crackers and light mayo allowance

Steam/cook the cauliflower to al dente. Mix the cheeses, adding spices to taste. Spray a light coating of cooking spray in an oven safe dish. Put 1/3 of the cheese/herb mixture on the bottom of the dish. Layer all of the spinach on top of that. Add the cauliflower. Cover with remaining cheese. Optional: crush crackers and mix with lt. mayo. Crumble on top of cheese. Bake at 350 for 15 minutes.

Mmmmm - heaven!

Suzanne

[alabama]

That's exactly what I did, Victoria. It was a great way to use as a dip with the crackers and still yummy!!!

[dawnwithpc]

let me tell you i made the spaghetti squash and the garlic cracker recipe OMG... sooo yummy... mu husband was shocked too!!

[MrEd]

{hi} there Mr Ed

I know it’s DIET FOOD, but remember your family can enjoy this healthy version of pizza too!



Yes, my wife has the same foods on the days I am home. She has lost 5 pounds since I started. The kids are now having a bigger serving of veggies since my start. No hot dogs or pizza when daddy is home.

I havent been using cheese at all, as I just didnt know what veggies to make with it. I am soo happy about this one. Anymore cheese bakes suzanne?

[sdp126]

Hey Ed,

Had one yesterday for lunch. Mmmm. My husband thinks I should try it with all spinach (nix the cauliflower). I bet it would be good with asparagus, too.

Someone here said they only have cheese 3x a week. I've had cheese at one meal every day for the past 3-4 days. What issues are caused by having cheese every day?

I would be very sad if I could only have it 3x a week. :(

Suzanne

[sdp126]

Guess who likes spaghetti squash?? Me and my whole family.

I made mock spaghetti with meat sauce the other night ~ tres delicious!

Suzanne

[MrEd]

Hey Ed,

Had one yesterday for lunch. Mmmm. My husband thinks I should try it with all spinach (nix the cauliflower). I bet it would be good with asparagus, too.

Someone here said they only have cheese 3x a week. I've had cheese at one meal every day for the past 3-4 days. What issues are caused by having cheese every day?

I would be very sad if I could only have it 3x a week. :(

Suzanne

I actually have only had cheese 3X since I started. Mostly since I never found anything I thought I would want with cheese and veggies mixed (never in my life had I heard to mix sumthin called veggies with my cheese ;) ) I am using the recipe for the cheese bake once a week.

[Shasha]

{hi} there MrEd

{congrats} on having your wife lose 5 pounds since your starting the diet! {wave} so glad to hear your children are also eating healthier too!
Talk about your doing a really {goodjob}

About cheese – why not read through the Cheese Ideas in the Recipe Section… There are some pretty nice ideas in there as well...

[Shasha]

{hi} there Suzanne

The reason why some people limit their cheese intake to no more than 3 times per week is because cheese is higher in salt – too much salt can lead to water retention and slower weight loss…

Happy Slimming {cheerleader}

[sdp126]

Wow Mr. Ed. I'm soooooo glad you like it.

Suzanne

[PhyllisRis]

Orange Ginger Chicken Spinach Salad


Brown in pan sprayed with butter flavored spray:

Chicken breast allowance, thinly sliced on angle
2 cloves fresh garlic, chopped fine or through garlic press (or powdered garlic...but fresh
is better)

Add:

a few thin slices of fresh ginger, to taste (I store my ginger in the freezer and then you
can slice off really thin sections while it’s frozen)
zest of one orange

Heat through.

Add:
2 Tbsp. Raspberry flavored vinegar
2 Tbsp. Water
1 Tbsp. Equal (or similar sweetener)

Mix all together adding more water or vinegar until it looks like about the right amount for your salad, Allow to cool slightly (or totally).

Salad (to total vegetable allowance):
Leaf lettuce (or use all spinach)
Baby spinach leaves
Tomato wedges
Red onion slices

Pour the chicken/dressing over the salad.
Top with remaining orange (peeled, sliced into rounds and then cut in half).


YUMMY!!!!
PLR 3/13/09

[angkitty]

Hi Iisrias,
This recipe is great I just made it tonight but with fresh spinach and it worked just as well.

[PhyllisRis]

you're supposed to use fresh spinach...not frozen. And I mix my fresh spinach with fresh leaf lettuce just cuz all spinach would be a HUGE amount to eat!
Glad you like the recipe....
Happy losing....
Phyllis

[OrlandoOz]

Hi Sasha,

You spoke of the higher salt content in cheese, does this rule apply to the cottage cheese too?

[Aqua Eyes]

Spinach (Allowance)
Minced Garlic (a couple cloves)

In sprayed frying pan over medium high heat, cook garlic until it is fragrant. Add spinach until it wilts. Make sure garlic is mixed well with the spinach. This is a very quick dish to make.

It's my favorite veggie dish at the moment. :)

[CohenInAz]

Hi Sasha,

You spoke of the higher salt content in cheese, does this rule apply to the cottage cheese too?

Yep!

Cottage cheese can have anywhere from 305mg to 525mg. Sure, this is for a 1 cup serving, but still depending on your allowance a LOT of sodium.

You really need to look at the brands and pick the one with the lowest sodium.

[TravlinOma]

This is one of the most creative recipes I've come across. I'm on day 3, and have spent the past 2 days on the forum. I'm supposed to be a creative cook, but all of you are doing all the thinking for me. Thank you all!

[TravlinOma]

I'm new at this, but created a delicious cauliflower recipe for lunch today. For anyone who loves curry. Saute minced garlic, then add cauliflower, a little salt, and 2 Tbs. water. Cook until cauliflower is just tender and water evaporated. Add 1/4 tsp curry power, stirring well. Put on plate, add mozeralla cheese and pop in microwave for 1 minute. Delicious.

[Janeyjane]

Hi Tavlinoma

Check your curry powder is ok to use. I found out after a few weeks of eating curry powder that mine had various ingredients that weren't allowed ie: starch, cayenne pepper and others.

Recipe sounds delicious though! I love spicy food but I haven't found a curry powder that I can have yet.

Jane x

[FawnStar81]

As a former vegetarian/vegan who was not losing weight before the Cohen diet, God Bless for all the veggie recipes! I have loss about 12 lbs in two weeks. My pants are actually fitting and my shirts don't open at the buttons! I do have an occasional need for extra fiber. Is unflavored psyllium powder (Like Trader Joe's or Whole Foods store brand) okay to drink once a day? It has no carbs, is gluten-free and has no rice, wheat, etc. in it.

[Shasha]

{hi} there FawnStar81
{congrats} on having lost 12 pounds! {goodjob}

YES, you are allowed Psyllium Husks or other fiber supplements such as Duphalac or Linseed– when you do take extra fiber, I recommend that you also increase your water intake as well…

{wave}

[Aqua Eyes]

I checked out my curry and it has no starch in it. 1/4 teaspoon isn't much. I tried out the cauliflower recipe and LOVED it!! I laughed when I saw how little cauliflower I got in a measurement. That's because it is so heavy.

[TravlinOma]

Curry powder is on my approved list - with a note of 'no starch'. Nothing about cayenne. I haven't seen anything about not using cayenne. I do have a curry power with no starch or cayenne. And another one with no starch. I was looking through recipes on the forum, and found several using curry.

[Key]

Hi Oma,

Please check with your consultant about the cayenne... I also believe it's a no no. And, it's better to be safe than to assume. Don't make a mistake that I made... I assumed that smoked paprika would be okay but I found out it's not okay at all! Because of this I have to wait a couple of weeks for follow up blood work otherwise it would show a deviation. Now I'm checking every little detail with my consultant. I don't want to have any set backs... and I hope you don't have any either!!
Key

[KMac]

Hello,
I just finished cooking my 1st spagetti squash- very interesting.
I have to say it was really good.

Spray pan w olive oil -
40 g tomatoes- chopped up
garlic (sauteed ) then add
80 g of spagetti squah -
mix it up add 35 g no fat mozz cheese- and stir it up.
Add left over cheese (30g) to crackers- heat up in microwave.
Enjoy

[sdp126]

Wow! I never thought of spaghetti squash paired with cheese!! Great idea.

Suzanne

[Chris68]

I just had the best lunch ever. This post may belong in several categories. I took the allowance of my mini saltines, my cheese allowance, and my vegetable allowance was mushrooms and celery. I have seen this posted before, but just tried it today, sorry I did not do it sooner.

I took my mini saltines and put a piece of cheese on each one and took about half of those and added a piece of mushroom on top after sauteeing them in the pan, added herbs on top of that and then baked for 5-7 minutes at 350. Then had celery sticks on the side. It was really good. Post Cohen good. :hungry:

I am the picky 1PDr and I have not really changed up my menu in a month. So pretty excited to find something else that I like.

Chris

Chris

[KMac]

Hello All,
I'm getting great use of my Spagetti Squash, I made a great dinner last night
- I sauteed the shrimp (5=120g) in spray & garlic added a little seasoning. Took the shrimp out added 40g of chopped tomatoes to pan w/ a little splash of water & seasoning, then added squash mixed it up really good- put the shrimp back in the pan & stir. It was life my own Shrimp Fri Diablo ( I'm sure I spelt that wrong)- and filling. I made my husband a plate and added spinach into his, he loved it.:clapping3:
Have a great day

[sdp126]

Yummy Kmac!

[PhyllisRis]

Sounds wonderful, Kmac!!!! Thanks for sharing. Isn't it fun learning to cook all over again? We're all going to be such great chefs!!
Phyllis

[barbie2196]

Hey Sasha

Thanks for the great idea on the squash with cinnamon- i love it! I never ate squash before and I'm loving it. I made curry chicken and i had the squash it was as if i was eating sweet potato or candy yams.... Do you have any other ideas on how to cook squash.

Barbara :party1:

[PhyllisRis]

not only can you put cinnamon in with it, but I've had a wonderful dish at a fancy buffet that had cooked fresh pear in with the spaghetti squash so I'm thinking that apple cooked with the squash and cinnamon would be fantastic!
Phyllis

[KMac]

I really what to try the Zuchinni Hash Brown but what is baby marrow?
I've never really cooked w/ zuchinni so any help w/ how to prepare it
would be really appreicated.
Thanks

[PhyllisRis]

baby marrow is small zucchini (marrow is British for squash). I try to find zucchini that's about 1-3" in diameter....they contain less water than the big ones.
I like zucchini and have grown it in our garden on numerous years...however the last 3 years have been a mess....i get WONDERFUL plants with lots of blossoms (from whence grow the zucchini) but then never get any actual fruit!!! This is the last summer I'm going to try!
My favorite recipe for zucchini is to cut them into 3/4" circles, add a small onion sliced into circles and then microwave them until they are tender...drain off the water and then add butter (after 1PD of course). It's so easy and yummy.
Of course now that I've been "born-again" to 1PD my absolute favorite is the zucchini pancakes!!!
Have fun...
Phyllis

[KMac]

Thankyou Phyllis,
1 more question- when preparing the zucchini for the hashbrown, how do you cut it?
cubed, shredded, I'm visualizing a real hashbrown with the potatoes all shredded. Also do you peel it? Sorry this may seem silly- I never cooked one before..lol
Thank you

[PhyllisRis]

I don't peel it....there are lots of vitamins, etc. in the skin. I shred the zucchini using a mandolin (the kitchen type, NOT the musical instrument!! LOL). I usually shred up enough zucchini and dice up enough onion to make 6 or 7 days worth. I have a set of prep bowls with covers (I got them through a Pampered Chef party I hosted) that I put the zuke and onion in and they are the right size to add my egg and mix it all up together in the morning.
I also have found that I like to cut my zuke into thin circles and grill them in my teflon coated pan alongside whatever meat I'm cooking....they are quite tasty that way, too.

Enjoy!!!!
Phyllis

[KMac]

Thank you -
I can't wait to try the hashbrowns, and the zuke in the pan sound good too.

[bikergirl]

Hi I recently (four days ago) returned to do the program and want to do it right this time. When I did this before my consultant advised me that cinnamon was not allowed on the program. Has this changed?

[PhyllisRis]

I certainly hope the cinnamon ban has been lifted cuz there are a whole lot of us who use it!! And I'm pretty sure that Shasha has endorsed the use of cinnamon, too...
Phyllis

[KMac]

me too, I love cinnamon :(

[KMac]

I was playing around in the kitchen trying to change up some of the food I was eating and made a pretty good pancake/hashbrown to go with my egg.

I had some mashed cauliflower & added spagetti squash = your veggie allowance.
(drain excess water out). Crumble up saltines, mix it & mush it up into a pancake shape and put it in a hot pan- I cooked it a little longer to make it chrispy.
Then cooked my egg
Added salt & pepper
It was a nice breakfest. :party1:

[MelissaE]

Is cinnamon really not allowed?

[PINKED]

Sounds yummy - ok, you and Phyllis have pushed me into zuch land. I'm going to try them because I need a little change to shake up my body that seems to be stuck.

Cinnamon is okay according to my consultant. It's the only way I can eat greek yogurt.

[Dayanira]

Don't panic people! Cinnamon is allowed. It's in "Your Custommer Guide" very clear.

[MelissaE]

Ok, today for lunch I made a "potato" salad using cauliflower. It was a nice change because I normally just have raw veggies for lunch.

For the dressing, I made it the way my grandma makes her potato salad except mine was Cohen Friendly. I used 1 tsp fat free mayonnaise, a little bit of white vinegar, sprinkled some ground mustard in, sprinkled a tiny amount of splenda (to counter the vinegar), some sea salt & then put in some water to make it fuller since 1 tsp of mayo isn't much. And then a little black pepper for extra flavor.

Then I cooked the cauliflower until I could stick a fork in them. Put them in some ice water to cool down & cut them up into little pieces. Cut up some celery & onion and tossed them all together with the dressing. Mmm. I took a picture & tried to post it, but couldn't get it on here.

[KMac]

I have always wanted to make the Zuc hashbrown, I have the zuc in my refrig but haven't done it yet- but today I tried something that sounded similar ;
65 g of spagetti squash
3 or 4 saltines
1 egg
salt & pepper
mix it up- its watery
pour into the pan like a pancake

It was a nice treat.

;)

[Key]

Hi KMac -

Great idea! I enjoy the zucchini hashbrowns but once when I didn't have zucchini, I made them with chopped raw spinach. They were great. I have since been making them with anything I can grate. Large asparagus, portobella mushrooms and a combination of both - all delicious! I have thought about trying it with finely chopped cauliflower but you have given me a new idea - can't wait to try it. Thanks!

Key

[KMac]

I love your idea's abot all the veggies. I did make again.. spagetti squash & mash cauliflower w/ a few saltines mash all together into a patty and had it with my egg- it was really good. I'm going to try the grating with some new veggies, I've been using the spag.sq a lot - I have to spice things up a bit.

[KHUDDLE426]

Where do you get these recipes? I just started the program on June 22nd and it does say that i can use cinnamon.

[PhyllisRis]

There are threads specific to recipes.....you can also do a search for various things using the search tab at the top of this page...
Phyllis

[KHUDDLE426]

You all have some great ideas, I'm not good at coming up with new things and useing herbs so i have been cooking everythng in curry. I like my food to be very spicy and hot and it seems to work for now.

[Aqua Eyes]

Hi Khuddles,
Make sure your curry has no red pepper or cayenne pepper in it or chili pepper in it and no starch. I made the mistake of using curry before I learned that we are not allowed to have any red pepper, cayenne pepper, or chili pepper. I couldn't find any curry without out those peppers in them.

I use lots of garlic in my foods. One of my newer faves is garlic speghetti squash. I do 4 - 5 cloves of garlic, depending how big the cloves are... but I cover the small skillet with the garlic. I add my portion of veg of the speghetti squash, and saute with the garlic, adding pepper, a tiny bit of salt, and Italian herbs (rosemary, parsely, sage). It really tastes great with shrimp or fish dinners.

[KHUDDLE426]

Hi Aqua Eyes,
Thank you for the info, i have been looking on the web for curry and found dried curry leaves but i am not sure that they will taste anything like curry powder, i wrote to my consultent and ask why the recipes book has recipes that call for curry and if they are talking about using the leaves so just waiting for a response.
The garlic spaghetti squash recipe sounds great i will try it out.

Thank you
Kari

[meeshell78]

Okay, I am not the best cook. But, I can usually cook anything with directions. Unfortunately, vegetables don't come with directions.
How do you cook Cabbage? I just bought a head of cabbage and I don't know what to do with it. Any suggestions? I looked through the forum, but I really need specifics, when someone says saute, do they mean with Pam, with some water? (I need to know):)

Thanks (you all are the best!)
Michelle

[Dayanira]

It means with Pam. You can add a tiny bit of water and cover it just before taking your food off the stove or turning it off.

I hope this helps,
Dayanira

[L-cat]

Well Meeshell I hate to cook so I like it the simplest way possible. Cabbage can be boiled: basically you cut it up in allowable portions and then you cook it in water and salt, and/or garlic, if you wish. Then you use each quarter for a meal with allowance of cheese - you make it au gratin - means spread the cheese - low fat mozza - on top grated or just sliced and broil it - like they suggest to do it with broccoli for kids - et voilà (bingo) you've got yourself a meal.:)
It's also how they make coleslaw, but it is sliced very thin - not grated - and raw and then mixed with salad dressings - vinegar etc ... I've also used it in soup - chicken it's not bad and it's simple. Again sliced because a cabbage is leaves on top of/rolled into each other. Hope this helps.

[Aqua Eyes]

I cook my red cabbage sauted with PAM with red onion and then just after the pan gets hot and I've stirred it a couple of times, I add 1 tablespoon of raspberry vinegar and a little stevia sweetener until the cabbage gets softer. It's especially yummy with beef but I also like it with halibut.

The other thing I do is spray the pan with PAM, put my meat slices and onion in the pan and saute' until the meat is brown on one side. Then there is enough juice to add the red cabbage and finish up the saute by turning the meat over and stirring until the meat is brown all over the cabbage is softer. I add garlic powder, black pepper and a little salt. YUMMY!

[sdp126]

Yum is right! I'll have to try this one.

Suzanne

[Key]

Try using spaghetti squash in place of zucchini in the zucchini pancakes recipe. It's really delicious and gave me a new way to use up spaghetti squash. I add a little fresh thyme but the recipe is the same:
allotment veg
one medium egg
one cracker serving, crushed
salt & pepper if you want it
Put it in a hot skillet and brown on both sides.

Key

[KMac]

Key I love the spaghetti squash w/ my egg for breakfast too. I add mashed cauliflower, chopped green pepper too. I either mix is up w the egg and it becomes like a quiche, or make a patty out of it and have it with a egg on the side- yummy

[mommabear]

Does anyone have a good Cohen approved recipe for coleslaw?

[Key]

Hi Momma,

I make an Asian coleslaw with allotted shredded cabbage, fresh grated ginger to taste , fresh garlic to taste, salt and pepper, and a splash of white wine vinegar. It is quite tasty with sliced, poached chicken breast. You could even add a bit of dry mustard to it for a bit of a kick.

It's not the creamy coleslaw you might be looking for but the only way I would know to do this is with your yogurt allotment... or maybe lowfat ricotta might be a better option. You might end up with a lot of dressing compared to your allotted amount of cabbage though.

[Samantha]

Mediterranean Spinach

onion cut in rings (allowance)
½ tomato (allowance)
Oregano
Ginger
Garlic
Jalapeno / green chili
Spinach, cut into strips (allowance)
Salt & pepper

Method
Fry the tomato, onion, garlic, ginger and jalapeno in spray and cook until the onions are soft, but tomatoes are not mush. Add the spinach, salt & pepper and water then boil till spinach is cooked, and the water has reduced by ½.
Enjoy.

Sam

[Aqua Eyes]

Hi Sam! This looks like a yummy recipe but ask your consultants if jalepenos or green chili peppers are allowed. I don't think they are allowed. Anything real spicy like that creates the desire to eat, from what I understand. Black pepper is allowed in moderation.

When I first started the program I was surprised that we were allowed to have Green bell peppers but not Red or Yellow bell peppers. I was also surprised that we were not allowed to have Cayenne pepper or Red pepper or Chili pepper. Some of these peppers would mess with the results of bloodwork you might have taken too, from what I understand.

[rokkerchik20]

"MrsPeel's Curry Spinach Bake"



I tried this recipe with some doubt, but it was fantastic! Thankyou so much! It realy helps to get creative with your foods, sometimes doesnt even feel like im dieting, because the food is so tasty and filling

[Aqua Eyes]

Hi Rokkerchic,

Make sure the Curry you are using has no Cayenne Pepper, Red Pepper or Starch in it. If you can find curry without those ingredients, let me know the brand name so I can buy it! I couldn't use any of the curry recipes offered because I couldn't find curry that didn't have cayenne pepper or red pepper in it. We aren't allowed to have those spices while on the program.

[rokkerchik20]

Hi JoAnn,

Thanx for the heads up! I think i remember glancing at the ingredients when i first bought it! I will go home and check it tonight after work. I hope its ok because i love curry and use it with alot of my meals!


Cindy

[renotara]

MMMM I MADE THE BEST SPAGHETTI SQUASH EVER!

Ok, I made homemade spaghetti sauce and then put it over the squash with motzerella cheese. You don't get much to eat, but it's SO worth it.

For the sauce I diced some tomatoe up and sauted it with water and pure tomatoe paste (wasn't positive if this counted but it was purlely tomatoes, not another ingredient so I figured I would count it toward veggies, but if not you could still makeit work)and then added mushrooms and onions. And then oregano and basil.

For the spaghetti squash I put holes in it so it wouldn't explode, then put it in a baking pan and cooked it for 1 hour at 400 degrees. After that, I took a fork and gutted the sees and you start scratching at the sides with a fork to get the "spaghetti" out of it. Then I put it all in a pan with some PAM spray. After that, I added the spaghetti sauce and cooked it for about 15 minutes.

I added motzerella cheese for my allowence and ate it with some crackers. It was THE BEST.

[apachejenn]

I tried the shrimp noodle squash thing today, and I like it! Although I must ask, is the spaghetti squash supposed to have an onion/coconutty texture or did I not cook it long enough?

[Wendy2618]

Ok... does it really work... i do not like cauliflower at all... but if it really does... i will try it

Just tried mashed cauliflower. To add more flavor, we finely chopped garlic and sauteed. Cooked the cauliflower, then add both to the food processor along with pepper, thyme, & rosemary. Depending on how smooth you like your mashed, you can add a little of the hot water that you cooked the cauliflower in.

We ate it with fish, but my husband and I agree that it would be better with beef, flavor wise, as well as the juices from the meat would add better to the cauliflower.

[mallory]

are we allowed to use any kind of mushroom? particularly curious about porcini?

[ElizabethRedux]

Mallory, my plan allows for mushrooms. Check your guide to be sure. I actually had to go back and double-check when you posted the question. I panicked, because I have them almost every single day!

[cmac]

One of my favorite veggie salads, I can make up the night before.
cucumber diced(allowance)
tomatoes diced(allowance)
onion diced(allowance)
a little salt & pepper
sprinkle a little white vinegar
toss and eat.

When not on the program we put a splash of Extra virgin olive oil

[djyorkshire]

Here is a recipe I found and now really love. It is great with some Tilapia.
Green Pepper Tomato Salad

2 servings

1 medium tomatoes, seeded and chopped
1/3 medium green pepper, chopped
1/3 celery rib, thinly sliced
2 tablespoons and 2 teaspoons chopped red onion
2 teaspoons cider vinegar
1 teaspoon sugar substitute
1/8 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar sub., salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon

[Denis]

Mozzarella and Mushroom Soufflé
Portobella Mushrooms (75% vegetable allowance)
Mozzarella (allowance)
Garlic
Blender
Silicone chocolate mold sheet

Scrape the frills out of the portobella caps before weighing, since they tend to ruin the flavor. Blend the portobellas and garlic up until they're very very finely cut. Then add in the mozzarella, and blend it until it somewhat resembles a grey paste. Fill your silicone chocolate molds with this stuff, and then put them in the oven at 350. Keep an eye on them, because they act exactly like a true soufflé. They puff out a little bit, and then they'll collapse in. You want to pull them out of the oven when they're all rather puffed out, and then put them in the fridge (still in the mold). They will collapse in. Putting them in the fridge allows the cheese to solidify again, which will holds the soufflés together when they're out of the molds.

I use a little less than my allowance in mushroom, and then put a few on my crackers with a slice of tomato and some lettuce. It's like an open-faced veggie-cheeseburger.

[leairna]

This is a recipe that I found in my Martha Stewart mag.
I have changed the 2 tsp of oil, to Spray Olive Oil... but it should still work.

I have no idea how to break this down into smaller amounts, so I thought I would post it as is, and y'all can fiddle with it, as you wish.

Warm summer squash salad

Olive Oil Spray
2 garlic cloves, thinly sliced
4 medium zucchini (1 pound) Very thinly sliced
4 medium yellow squash (1 pound) Very thinly sliced
2 Tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano, plus sprigs for garnish

Coat large skillet with oil
Add a third of the garlic, and heat over med heat until sizzling, 1-2 minutes.
Add a third of the zucchini and yellow squashes and cook until just wilted and browned around the edges, 2-3 minutes.
Transfer to a plate.
Repeat twice with remaining garlic and squashes.
Stir in vinegar to last batch, and let evaporate slightly.
Return all batches of squash to skillet, and stir in oregano
Serve warm or at room temperature
Garnish with oregano sprigs.

[apachejenn]

Dill Cucumber Salad

It's really easy!

Cucumbers, sliced and peeled, middle removed
Chopped fresh dill
White vinegar

Mix up the dill and cucumber to your liking (it shouldn't be completely covered but have a "sprinkling" of dill on each slice) and then immerse in white vinegar. Chill until it's time to eat (about an hour) and remove excess vinegar. I like to eat this with fresh tuna sashimi :D

[c2lamoreux]

Alright I'm not gonna lie I HATE VEGETABLES. Its true very true. Thank goodness for this thread otherwise I would be in boiling water with the continued boring-ness of eating only one veggie to full allowance every day, every meal. But I saw the PICO DE GALLO. I swear one of the hardest foods for me to be away from on this diet (even though its only day one) is Mexican food. So I'm excited about the Pico De Gallo. Moving onwards, my mom made a grilled bundle of vegetables, and coming from a vegetable eater, it was pretty dang good.

Grilled Herbed Veggie Salad:

1 Tbs olive oil ( Pam would work)
1 clove garlic, minced
2 tsp. snipped fresh rosemary
1 tsp dried basil, crushed
1/4 tsp. salt
Use your allowance of vegetables... Mix:
summer squash, zucchini, red onion, and red, green, or yellow sweet pepper
(there are some other vegetables but i don't think their allowed for the diet)

Enjoy :]

[jheiner]

no red pepper alllowed, and I'm fairly sure we can't use actual olive oil so the olive oil pam will have to suffice lol, but sounds darn tasty.

[Karina]

Any Pumpkin Receipts?

Hi all out there!I'm soooo jealous!

I read now nearly all receipts, many of them are absolutely mouthwatering and today I mixed my first dressing form here. Anyway I copied all the receipts which I liked into an extra file and so created a very nice Dr. Cohen Fellow Dieters Cookbook for myself as the receipts in the provided cookbook were not nearly as tempting as yours. Thank you for all your posts!!!

Now why I’m jealous? Because you can get everything out there, where you live! I live in India and many of the stuff, you can make these amazing dishes with, are not available here .

I also love cheese, but here there is NO low fat or fat free cheese available, the only one, which comes near (33% less) is not allowed according to my consultant. So at least they changes the cheese meals into Tofu counts (but compared to cheeeeeeeeesemmmmmh, Tofu is quite boring.....)
And I love spaghetti, too, but I also cannot get here this nice spaghetti-squash, which seems to be a very promising substitute to my favorite pasta. Here we only can get this big yellow "Halloween" Pumpkins. Does anyone has suggestions for that???

And as I saw nearly all the posts are from 2008 and 2009, I hope there will be still a active community and a moderator in this forum, as I have some more questions, to which I don't get an answer from my consultant, he/she referred me to the forum...
Looking forward to “post” with you and exchange new developed receipt
For a successful slimming all together, Karina

[beingagift]

Forest Nameko mushrooms.....not for the slime-o-phobic. Great flavor, a bit slippery. Great with celery.

[sskuda]

I usually cut it in half lengthwise, scoop out the seeds, lay face down in a glass baking dish with a little bit of water in the bottom...cover with saran wrap and microwave for 10-15 minutes- depending on the size of the spaghetti squash.

[sagaegm]

Hello,
I am a newbie and in my second week on the 1PD. I was wondering about Making a "tomato sauce" to have with my spaghetti squash. Do you boil the tomato and remove the skin then dice it up and add herbs and water or is there another way of preparing this?

I am still trying to figure all this out and come up wth creative meals so I don't get bored. I have been very good with not cheating...I haven't cheated at all and am very committed to making this work for me. I do have mental cravings for chocolate, coffee with creamer, pizza and tater tots...love my tater tots! oh, and the girl scouts are not helping right now. They attack you at every store and door! :sadeyes:

Any help on the above question would be greatly appreciated.
Andrea:party1:

[Karina]

Hi Andrea!
Out of a half tomato, there is not much sauce to make... ;-)
I usually fry all the veggies while my beef or chicken is frying too, this is fast and easy. I add various spices and herbs to have a different taste every day.

I also still have sometimes cravings, especially for a cafe latte!!!, but they become less, the longer you get used to the program. Today I discovered, that the aromas they add in the coffee shops, are also available with sweetener instead of sugar!!! 0g proteins, 0,4g fat, 16,4g carbs - I guess this is allowed. And it gives a nice taste, caramel or hazelnut - a good change to my before adding cinnamon and cardamom powder. Try it out and you won't get bored!

All the best for staying committed! Its really worth it (already 20 kg less!!!)
Karina

[PattyA]

I'm pretty new at this but I thought of a recipe I would call "Inside Out Pizza." Portabellos with crushed crackers inside on the bottom, layer of tomato, garlic and parsley, topped with mozzarella and broiled. I'm going to try it tonight.

[Karina]

I'm pretty new at this but I thought of a recipe I would call "Inside Out Pizza." Portabellos with crushed crackers inside on the bottom, layer of tomato, garlic and parsley, topped with mozzarella and broiled. I'm going to try it tonight.

That's sounds Yummy! Unfortunately We don't get Portobellos in India and to fill the small mushrooms here is quite a task :laughing:

[PattyA]

Hi Karina! Great you are re-committed to this!

Too bad you don't have portabellos, but maybe you can slice a green pepper horizontally near the bottom to create a similar size and shape and then add your minced smaller mushrooms to the filling!

[Karina]

WOW, you are so creative! Your new receipt sounds great, thanks!!! I'll try it out!!!

[PattyA]

Thanks Karina! I love cooking. Let us know how yours turns out.