FF Evaporated Milk

iVillage Member
Registered: 01-12-2004
FF Evaporated Milk
5
Mon, 01-12-2004 - 9:08pm
I'm 7 days into Phase 1 and would like to try a recipe I found for crustless crab quiche. Does anyone know if fat free evaporated milk is okay for Phase 1?
Avatar for gipsimom
iVillage Member
Registered: 07-16-2003
In reply to: j_bba
Mon, 01-12-2004 - 9:36pm
As I understand it, the only dairy allowed on Phase 1 is cheese. Milk, even skim, is not on the list, I believe because of the sugars (lactulose) that it contains. But that recipe sounds really good. When we get into Phase 2 I'd love to hear how it tastes!

Truly,

Amy

Phase 1/ Day 2

Current 250...Goal 150

iVillage Member
Registered: 01-12-2004
In reply to: j_bba
Mon, 01-12-2004 - 9:44pm
Thanks for the answer. That's what I was afraid of. Oh well, I'm half way to phase 2 so I'll just hold out until then.
iVillage Member
Registered: 03-21-2003
In reply to: j_bba
Tue, 01-13-2004 - 1:38pm
Actually now you are allowed skim and 1% milk AND plain, ff yogurt.
MelMel
iVillage Member
Registered: 12-19-2003
In reply to: j_bba
Tue, 01-13-2004 - 1:54pm
Will you post the recipe, either here or in the Recipe section? I'm only a couple of days away from Phase 2 and that sounds divine.

Jaime

iVillage Member
Registered: 01-12-2004
In reply to: j_bba
Wed, 01-14-2004 - 9:28pm
Here's the recipe for the crustless crab quiche. I think it sounds really delicious. Let me know if you try it before next week. I'm going into phase 2 next Tuesday.

Crustless Crab Quiche

1 can (6 ounce)crabmeat, drained, flaked & cartlidge removed

1 1/2 Cups (6 ounces)shredded reduced-fat cheddar cheese

1/2 cup shredded zucchini

1/3 cup chopped green onions

1 1/2 cups egg substitute

1 can (12 ounces) fat-free evaporated milk

3/4 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon salt-free lemon pepper seasoning

In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. pie plate coated with nonstick cooking spray. In another bowl, combine the egg substitute, milk, mustard, sald and lemon-pepper; mix well. Pour into the curst. Sprinkle with paprika.

Bake, uncovered at 400 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

6 servings

Nutritional info: 1 slice = 223 calories, 9 g fat, 50 mg cholesterol, 736 mg sodium, 10 g carbohydrate, trace fiber, 26 g protein

Also, I came across a chili recipe that I think can work in Phase 1 as long as you use low sugar tomato sauce & diced tomatoes. Here's that recipe as well.

Slow-cooked Chili

2 pounds lean ground beef

2 cans (16 ounce each)kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and cup up

1 can (8 ounces) no-salt added tomato sauce

2 medium onions, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

2 tablespoons chili powder

2 teaspoons salt-free seasoning blend

1 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a slow cooker. Add the remaining ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.

10 servings

I'm going to try to make this tomorrow night. I'll let everyone know how it turns out.

Julie