*Phase 1 - SNACKS*

iVillage Member
Registered: 03-19-2003
*Phase 1 - SNACKS*
24
Sun, 01-11-2004 - 5:52pm

Look what I found!


1 part-skim mozzarella cheese stick


 


1 wedge Laughing Cow Light Cheese


 


Celery stuffed with 1 wedge Laughing Cow Light Cheese


 


1 or 2 Turkey Roll-Ups (see recipe that follows, from the SBD book)


 


2 thin slices of turkey, topped with 1 slice of cheese, spread with a small amount of mayo (Chipotle GourMayo is good) and rolled up


 


Thin turkey slices spread with hummus and rolled around a cheese stick


 


Up to 10 cherry tomatoes stuffed with 1/2 cup low-fat cottage cheese


 


1/2 cup nonfat or low fat cottage cheese


 


1/2 cup nonfat or low fat cottage cheese with 1/2 cup chopped tomatoes and cucumbers


 


1/2 cup nonfat or low fat cottage cheese mixed with 1 pkt. Spenda, sprinkled with cinnamon to taste, and topped with 7 toasted pecans


 


2 slices low-fat mozzarella cheese with 5 cherry tomatoes or other raw veggies


 


Hummus with raw vegetables for dipping (English cucumber, bell peppers of any color, radishes, celery, broccoli, cauliflower)


 


Nuts (in moderation—see list of Foods to Enjoy for allowable amounts)


 


2 slices low-fat mozzarella cheese with 2 slices fresh tomato sprinkled with balsamic vinegar, olive oil, and freshly ground black pepper


 


Tomato, Mozzarella, and Basil Salad, similar to above (recipe follows)


 


Roasted Chick Peas (recipe follows)


 


 


Phase 1 sweet treats listed in SBD book


     (limit to 75 calories per day):


 


Fudgsicles (sugar-free) 1 stick, 45 calories


 


Popsicles (sugar-free) 15 calories


 


Jello (sugar-free, 1 cup) 20 calories


 


Hard candies (sugar-free, see labels)







Phase 1 Snack Recipes













Turkey Roll-Ups


One serving. From SBD book.


 


2 thin slices turkey breast


2 medium Boston lettuce leaves


Cilantro Mayonnaise (optional)


2 green onions (optional)


2 red bell pepper strips (optional)


 


Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 green onion and 1 pepper strip. Fold into a tight, cigar-like roll.


 


Cilantro Mayonnaise


Makes 3/4 cup.


 


3/4 cup reduced-fat mayonnaise
3/4 cup loosely packed cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon light soy sauce
1 small clove garlic


 


Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.


 


Note:


You can use regular mayonnaise (or GourMayo) instead of Cilantro Mayonnaise (Cilantro Mayonnaise can be used as a dip instead of a spread.)


 


Variations:


 


A simpler version: Turkey and cheese slice rolled up together, with or without lettuce or mayo.


 


A version posted by dcmfla (Debbie) on Prevention forum: 2 slices deli turkey, 1 wedge Laughing Cow Light cheese, green olives cut in half. Spread the cheese on the turkey, top with olives, and roll up.


 











Cottage Cheese with Cinnamon and Toasted Pecans


From SBD forum, posted as Mock Cinnabon.


 


1/2 cup low-fat Cottage Cheese


1 packet Splenda or Stevia


Cinnamon (to taste)


7 pecan halves, toasted (remember to count as part of nut allowance for the day)


 


Mix cottage cheese and Splenda. Sprinkle cinnamon on top, place pecan halves on top, and sprinkle with more cinnamon if desired.


 


Note: This makes a good breakfast choice for those who like something sweet in the morning.











Hummus Recipe 1


From SBD book.


 


1 can (15 ounces) chick peas


2 tablespoons fresh lemon juice


1/2 cup tahini (sesame paste)


1/4 cup chopped yellow onion


3 cloves garlic, chopped


2 teaspoons extra-virgin olive oil


2 teaspoons ground cumin


1/8 teaspoon ground red pepper


1/2 teaspoon salt


Chopped fresh parsley (optional, for garnish)


 


Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid. Combine the chick peas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding the chick pea liquid it needed to thin the puree.


 


Refrigerate for 3 to 4 hours before serving to blend the flavors. Garnish with parsley, if using.











Hummus Recipe 2


From The New American Diet. No-oil version (other than tahini).


 


2 cups cooked and drained garbanzo beans (canned beans can be used)


1/4 cup tahini (sesame seed butter)


2 to 5 tablespoons freshly squeezed lemon juice


1 clove garlic, chopped fine


1/4 to 1/2 cup water


1 tablespoon chopped parsley


 


Combine above ingredients (except parsley) in a blender and blend until smooth, adding water as necessary. Remove from blender and add chopped parsley. Makes 2 1/2 cups.











Hummus Recipe 3


 


<?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />1 can (15 or 16 oz.) of chickpeas (garbanzo beans)


2 cloves garlic, roasted and mashed


Juice of half of one lemon


2 tablespoons tahini (sesame seed butter)


2 tablespoons olive oil


Salt and pepper to taste


 


Rinse and drain the chickpeas. In a food processor or blender, process chickpeas with garlic, lemon juice, and tahini until blended. Add olive oil slowly while processor is running until hummus is thick and smooth. Blend in salt and pepper to taste. 











Hummus Recipe 4


Jane Brody's recipe from one of her books.


 


1 large onion, minced
1-2 cloves minced garlic, to taste (I sometimes use roasted garlic)
1 tablespoon vegetable oil
2 cans chick peas, drained and rinsed (or equivalent dry-cooked)
1/3 cup fresh lemon juice (juice of 2 lemons)
1 tablespoon low sodium soy sauce
1/4 cup tahini (sesame paste)
1/2 cup toasted sesame seeds
Salt to taste if desired


 


Sauté the onion and garlic in the oil until the vegetables are soft. Set aside.

In a blender or food processor, puree the chickpeas with the onion and garlic, lemon juice, soy sauce, salt (if used), tahini and sesame seeds. Serve the hummus with fresh or toasted pita and/or as a dip for fresh vegetables.


 


Note: Toast them in a teflon pan or in the toaster oven; watch closely as they burn easily.











Black Bean Dip


Posted on SBD forum by catdeveer: I discovered a black bean dip that I love to use instead of hummus.


 


2 cups cooked or 1 can black beans, drained and rinsed


1/3 cup toasted walnuts


1 or 2 cloves garlic or to taste


Zest and juice of 1 lemon


1 tablespoon cumin or to taste


1 to 2 tablespoons olive oil


Salt and pepper


Tabasco to taste (try the new chipotle flavored one)


Water or vegetable broth as needed for texture


 


Put all ingredients in a food processor until smooth. Optional: Stir in some freshly chopped parsley or cilantro.











Tomato, Mozzarella, and Basil Salad


Two side-dish servings or snacks. Modified from a Wild Oats recipe.


 


10 cherry tomatoes


2 ounces of mozzarella cheese cubes (or cut 2 cheese sticks into 6 slices each)


2 teaspoons extra virgin olive oil


1/2 teaspoon Balsamic vinegar


1/8 teaspoon basil


1/8 teaspoon pepper to taste


1/8 teaspoon garlic salt


 


Slice the tomatoes in half lengthwise. Mix olive oil, Balsamic vinegar, basil, pepper, and garlic salt. Toss mixture with the tomatoes and cheese cubes.


 


Serve chilled or at room temperature.












Roasted Chick Peas (Garbanzo Beans)


Posted on SBD forum. Good substitute for potato chips and popcorn.


 


1 can chick peas


Olive oil (about 2 tablespoons)


Seasonings (salt, garlic powder, a bit of cayenne pepper)


 


Preheat oven to 450 degrees F. Rinse, drain and dry the can of chickpeas.* Spread them out in a baking pan and season with whatever type of seasoning you like.


 


Bake them for about 30 to 45 minutes, or until they are dark golden brown and crunchy, turning often.


 


*Note: If you don’t dry them well, they might pop in the oven or on you as you check for doneness.



 


 



 


Start weight: 188/Current weight: 135.5/Goal weight: 130


Susan :)    


co-cl of Abs, Hips, Thighs board 
co-cl of South Beach Diet board
co-cl of Reality TV board
chat cl of FlyBabies board


Come visit me there!


 

Susan :)

 

Pages

iVillage Member
Registered: 03-19-2003
Thu, 09-09-2004 - 6:10am

Last night I made some guacamole and dipped celery and red peppers in it.

Susan :)

 

iVillage Member
Registered: 05-03-2004
Thu, 09-09-2004 - 6:15pm
I made a slight variation to the SBD PB Fudgesicle dessert and I LOVE IT! Instead of adding PB I just mix the fudgescile w/cool-whip and freeze for a few minutes till firm then I add some salted peanuts and OOOHHH it's sooo good! Tastes just like and ice cream sundae to me! Yummy! Dh likes his w/PB but to me the nuts can't be beat!

Enjoy!

Melissa

Melissa

Change takes CHANGE!

iVillage Member
Registered: 03-19-2003
Thu, 09-09-2004 - 11:13pm

Melissa that sounds GREAT too!

Susan :)

 

iVillage Member
Registered: 03-19-2003
Wed, 03-02-2005 - 9:11pm

anyone have a new snack?


Susan :)

 

Pages