Wake-Me-Up Coffee Shake, South Beach Diet - Phase 1
Ingredients:
1/2 cup low fat, no sugar vanilla or plain yogurt
1/2 cup low calorie, no sugar vanilla soymilk
1 teaspoon or tablespoon instant coffee (to your taste- can be decaf or regular)
1 tablespoon sugar free, fat free, calorie free chocolate syrup
1 cup ice
Blend.
Enjoy!
Monday, July 27, 2009
South Beach Diet PB & Choco Shake - Phase 1
South Beach Diet PB & Choco Shake - Phase 1
Ingredients:
All natural, no sugar or honey added Peanut Butter
Sugar free, fat free fudgesicles
1/2 cup fat free, low calorie plain or vanilla yogurt
1/2 cup low fat soymilk
1 cup ice cubes
Blend
Enjoy!
Ingredients:
All natural, no sugar or honey added Peanut Butter
Sugar free, fat free fudgesicles
1/2 cup fat free, low calorie plain or vanilla yogurt
1/2 cup low fat soymilk
1 cup ice cubes
Blend
Enjoy!
Protein Powder Cookies
Protein Powder Cookies
I have tried a few different diets, and for everyday eating, I use some of these recipes. They are convenient (God knows that important to me!), and easy! These are little 3-4 bite cookies that freeze well, and are great for on-the-go! These are perfect on the Body For Life Plan.
Ingredients:
1 serving
1/3 cup oatmeal (uncooked)
1/4 tsp. cinnamon
1/4 tsp. baking powder
1 scoop protein powder (any flavor)
2 packets sugar substitute
2 tbsp. skim milk
Directions:
Preheat oven 300. mix. spoon onto greased cookie sheet. Cook 7-10 mins. makes one meal.
I have tried a few different diets, and for everyday eating, I use some of these recipes. They are convenient (God knows that important to me!), and easy! These are little 3-4 bite cookies that freeze well, and are great for on-the-go! These are perfect on the Body For Life Plan.
Ingredients:
1 serving
1/3 cup oatmeal (uncooked)
1/4 tsp. cinnamon
1/4 tsp. baking powder
1 scoop protein powder (any flavor)
2 packets sugar substitute
2 tbsp. skim milk
Directions:
Preheat oven 300. mix. spoon onto greased cookie sheet. Cook 7-10 mins. makes one meal.
Beefy Doggie Biscuits
Beefy Doggie Biscuits
Ingredients:
2 cups whole wheat or all purpose flour
1 cup cornmeal
1/4cup wheat germ
2 teaspoon beef bouillon powder
1/2 teaspoon yeast extract (adds additional meaty flavour)
Directions:
Mix above ingredients in a medium bowl.
Add: 1 large egg, 1 tablespoon cooking oil and 1 cup hot water.
Stir well. Roll out on a well-floured surface to 1/2 inch thickness. Place on ungreased cooking sheet. Bake on center rack, (275 F. or 140 C) for about 2 hours until dry and very hard. Let stand overnight to dry thoroughly.
Makes 10 big bones and 14 puppy bones.
Ingredients:
2 cups whole wheat or all purpose flour
1 cup cornmeal
1/4cup wheat germ
2 teaspoon beef bouillon powder
1/2 teaspoon yeast extract (adds additional meaty flavour)
Directions:
Mix above ingredients in a medium bowl.
Add: 1 large egg, 1 tablespoon cooking oil and 1 cup hot water.
Stir well. Roll out on a well-floured surface to 1/2 inch thickness. Place on ungreased cooking sheet. Bake on center rack, (275 F. or 140 C) for about 2 hours until dry and very hard. Let stand overnight to dry thoroughly.
Makes 10 big bones and 14 puppy bones.
Fried Pickles (Southern Living)
Fried Pickles (Southern Living)
Fried pickles have always been a favorite of mine! When I mention them to some people, they reply with "EWWWWW!!!" I guess they're not for everyone, but most people that have tried them at my house are fast fans. Try this recipe for yourself, and let me know what you think!
Yield: Makes 8 to 10 servings
Ingredients:
2 (16-oz.) jars dill pickle sandwich slices, drained **I like to use the slices instead of the spears, but many restaurants serve the spears.***
1 large egg
1 (12-oz.) can beer **quality is not as important here as it is when making beer bread, etc**
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
And, it's nice to have some Ranch Dressing to dip them in! YUM!
Directions:
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Ranch Dressing.
Southern Living, JULY 2007
Fried pickles have always been a favorite of mine! When I mention them to some people, they reply with "EWWWWW!!!" I guess they're not for everyone, but most people that have tried them at my house are fast fans. Try this recipe for yourself, and let me know what you think!
Yield: Makes 8 to 10 servings
Ingredients:
2 (16-oz.) jars dill pickle sandwich slices, drained **I like to use the slices instead of the spears, but many restaurants serve the spears.***
1 large egg
1 (12-oz.) can beer **quality is not as important here as it is when making beer bread, etc**
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
And, it's nice to have some Ranch Dressing to dip them in! YUM!
Directions:
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Ranch Dressing.
Southern Living, JULY 2007
Lotsa Beans Salad
Lotsa Beans Salad
INGREDIENTS:
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup white sugar
2/3 cup distilled white vinegar
1/2 cup vegetable oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
salt to taste
DIRECTIONS:
Mix beans with onion and bell peppers in a large bowl.
In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
INGREDIENTS:
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup white sugar
2/3 cup distilled white vinegar
1/2 cup vegetable oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
salt to taste
DIRECTIONS:
Mix beans with onion and bell peppers in a large bowl.
In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
AMAZING Chocolate Chip Cookies!
Ladies and Gentlemen, I LOVE my chocolate chip cookies. And these are hands-down the BEST I've ever had. The pudding added makes the perfect texture, and everyone will love them!
Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown, but do NOT overcook! They're best when left a little tender!
Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown, but do NOT overcook! They're best when left a little tender!
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