Q. My roomie and I are doing the South Beach diet and we are tired of lunch meat and vegatables. Is there anything else we can eat on Phase I of the diet?
A. Here is some great recipes for stage one. the also have some for phase 2 as well. Good luck!
can you give me some ideas for cholesterol diet recipes?
Q. i need help please my mom and dad have cholesterol, and they like eating good meals, mom likes fish and sweat things, like chocolate...etc, dad likes more meat (every kind but he actually eats beef) , i want to offer them a meal that they will never forget without feeling that it's a kind of diet. and i want my mom to enjoy cakes and chocolate with us without freaking out. please please help me to find out THE recipes.
A. Busy Night Turkey Taco Soup with Avocado Cream
INGREDIENTS
* 1 (11 ounce) can Mexican-style corn
* 1 (16 ounce) can chili beans, undrained
* 2 (14.5 ounce) cans chicken broth
* 1 (16 ounce) jar chunky salsa
* 2 1/2 cups cooked, chopped turkey meat
* salt and pepper to taste
* 1/4 cup chopped fresh cilantro
* 1/2 cup low-fat sour cream
* 2 tablespoons guacamole
DIRECTIONS
1. In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
2. In a bowl, stir together sour cream and guacamole until smooth.
3. Ladle soup into bowls and top with guacamole mixture.
INGREDIENTS
* 1 (11 ounce) can Mexican-style corn
* 1 (16 ounce) can chili beans, undrained
* 2 (14.5 ounce) cans chicken broth
* 1 (16 ounce) jar chunky salsa
* 2 1/2 cups cooked, chopped turkey meat
* salt and pepper to taste
* 1/4 cup chopped fresh cilantro
* 1/2 cup low-fat sour cream
* 2 tablespoons guacamole
DIRECTIONS
1. In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
2. In a bowl, stir together sour cream and guacamole until smooth.
3. Ladle soup into bowls and top with guacamole mixture.
What are some good diet recipes?
Q. My husband is on a diet and I need some good low-fat and low-calorie recipes to cook for dinner. We're getting a little tired of salads! Any help would be great!
A. Mango Chicken Serves 4
4 boneless, skinless chicken breasts
3 C orange juice
2 mangos, peeled and sliced
2 T honey
1 tsp. grated fresh ginger
Grill chicken till nicely browned. While chicken is grilling, mix orange juice, honey and ginger. When chicken is about 3/4 cooked, remove from grill and place in a large skillet. Add orange juice mixture and cook until liquid reduces and chicken completes cooking, about 10 minutes. Add mango slices just before removing from heat, so they warm, but not cook. Serve over rice or couscous.
Spicy Tropical Chicken Serves 4
1/4 C lime juice
1/2 C pineapple juice
2 -3 tablespoons minced jalapeno peppers
2 cloves garlic, minced
1/4 C minced shallots
1/4 C light soy sauce
2 lbs. boneless chicken tenders
Combine all ingredients except chicken to create a marinade. Put the chicken in a large plastic zipper food storage bag and pour the marinade over the chicken. Let marinate in the refrigerator for at 2-6 hours, turning occasionally. Drain chicken and discard marinade. Grill, broil or saute the chicken as desired until fully cooked, about 10 minutes.
Florida red snapper
Serving Size : 6
2 Pounds Red snapper -- fillets
1/4 Cup Grated onion
2 Tablespoons Orange juice
2 Tablespoons Lemon juice
2 Teaspoons Grated orange rind
1/2 Teaspoon Salt
1/8 Teaspoon Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, orange rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.
"Grilled" Glazed Tuna Steaks
Serving Size : 4
1/3 cup Dry Sherry
1 tablespoon Ginger Root -- minced
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Honey
2/3 tablespoon Garlic -- minced
1 pound Tuna Steak -- cut in 4 pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min.
Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
4 boneless, skinless chicken breasts
3 C orange juice
2 mangos, peeled and sliced
2 T honey
1 tsp. grated fresh ginger
Grill chicken till nicely browned. While chicken is grilling, mix orange juice, honey and ginger. When chicken is about 3/4 cooked, remove from grill and place in a large skillet. Add orange juice mixture and cook until liquid reduces and chicken completes cooking, about 10 minutes. Add mango slices just before removing from heat, so they warm, but not cook. Serve over rice or couscous.
Spicy Tropical Chicken Serves 4
1/4 C lime juice
1/2 C pineapple juice
2 -3 tablespoons minced jalapeno peppers
2 cloves garlic, minced
1/4 C minced shallots
1/4 C light soy sauce
2 lbs. boneless chicken tenders
Combine all ingredients except chicken to create a marinade. Put the chicken in a large plastic zipper food storage bag and pour the marinade over the chicken. Let marinate in the refrigerator for at 2-6 hours, turning occasionally. Drain chicken and discard marinade. Grill, broil or saute the chicken as desired until fully cooked, about 10 minutes.
Florida red snapper
Serving Size : 6
2 Pounds Red snapper -- fillets
1/4 Cup Grated onion
2 Tablespoons Orange juice
2 Tablespoons Lemon juice
2 Teaspoons Grated orange rind
1/2 Teaspoon Salt
1/8 Teaspoon Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, orange rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.
"Grilled" Glazed Tuna Steaks
Serving Size : 4
1/3 cup Dry Sherry
1 tablespoon Ginger Root -- minced
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Honey
2/3 tablespoon Garlic -- minced
1 pound Tuna Steak -- cut in 4 pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min.
Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
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