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  #91   ^
Old Tue, Oct-03-06, 09:55
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default South Beach Recipes Index - Updated 3 October, 2006

SOUTH BEACH RECIPES INDEX


Links to some great South Beach Recipe sites:

ivillage exclusive: 10 Best South Beach Recipes
Recipegal.com South Beach Recipes
Southbeach.allrecipes.com
KraftHealthyLiving.com - South Beach Recipes
Prevention.com - South Beach Recipes
Foodgeeks.com - South Beach Recipes
SouthBeachRecipes.com




Recipe Index of Recipes in this thread:

(Recipes are sorted into categories, and the same recipe may be found in several categories in the index).



Appetisers/Soup:

Chrissi’s Spicy Meatball Soup



Chicken/Turkey Dishes:

Demi's South Beach Coconut Chicken
Thai Chicken Cakes
Yoghurt Spiced Chicken Breast
Ginger & Garlic Chicken with Pak Choi
Lemon-Tarragon Chicken Salad in Butter Lettuce Cups
Greens, Chicken, and Citrus Salad
Chrissi’s Spicy Turkey Balls
Baked Barbecue Chicken with South Beach Barbecue Sauce
Warm Chicken Salad with Pine Nuts
Demi’s Chili
Moroccan Grilled Chicken
Judy’s Turkey Chili




Fish Dishes:

Coconut Shrimp Curry
Mediterranean Tuna Salad
Tuna Salsa Salad
Thai Monkfish Lime and Coconut Stir-fry
Tuna and Bean Salad
Grilled Salmon with Rosemary



Meat Dishes:

Tuscan Grilled Steak
Warm Beef Salad
Demi’s Chili
Garlic and Soy Grilled Pork Chops



Tofu/Vegetarian Dishes:

TLT (Tofu, Lettuce & Tomato Sandwich)
Tofu Cacciatore
Whole-Wheat Penne with Eggplant and Ricotta
Fresh Herb and Quinoa Salad With Garden Tomatoes




Sides/Vegetable Dishes:

Vegetable Quiche Cups To Go
Fluffybear’s Oriental Stir Fry
Fluffybear’s Ratatouille
Low Carb Spaghetti Squash Pancakes
Muffaletta Salad
Judy’s Stewed Zucchini
Roasted Eggplant with Lemon and Olive Oil
Baked Sweet Potato Fries
South Beach Cole Slaw
Oven-Roasted Sweet Potatoes with Garlic & Rosemary



Salads:

Lemon-Tarragon Chicken Salad in Butter Lettuce Cups
Greens, Chicken, and Citrus Salad
Mediterranean Tuna Salad
Tuna Salsa Salad
Muffaletta Salad
Tuna and Bean Salad
Roast butternut and peppers with onions
Spicy chicken and iceberg salad
Radicchio, avocado and courgette salad
Cannellini Bean Salad
South Beach Cole Slaw
Warm Chicken Salad with Pine Nuts
Fresh Herb and Quinoa Salad With Garden Tomatoes
Miezimau’s Fresh Green Bean Salad with Tarragon Vinaigrette
Armand Salad




Snacks and Miscellaneous:

Crunchy Snack Ideas
Savoury Crepe/Wrap
Judy’s Salsa
Grilled Pizza with Pesto, Tomatoes & Feta
How to make a Vinaigarette
Foxgluv’s Simple Pancakes




Breakfast Ideas:

Mango Smoothie
Pear Bran Muffins
Frecklfluf’s Chocolate Strawberry Smoothie
Sunrise Parfait
Foxgluv’s Simple Pancakes
Tammay’s Chocolate Tofu Smoothie




Dessert/Sweet Treats:

Peanut Butter and Jelly Cookies
Pear Bran Muffins
joesfolks Fruit Treats
Apple and Almond Souffle
Mocha Ricotta Crème







Please remember:
FORUM RULES WITH REGARD TO POSTING RECIPES:

Recipes may only be posted if they do not violate copyright. This applies to most cookbooks. If you found the recipe elsewhere on the internet, be sure it would not be a violation of copyright to post it. If in doubt, post a link instead. If it's a recipe that you have used and tweaked enough to make it your own, that's okay to post, but it would be a generous gesture to credit the source of inspiration. If it's your own invention, then it's not a problem.
http://forum.lowcarber.org/showthread.php?t=163749
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  #92   ^
Old Wed, Oct-04-06, 06:02
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Autumn fish tagine

I came across this wonderful recipe via the latest eat the seasons newsletter, which featured Butternut Squash, and thought that it would be great for the South Beach woe.

Autumn fish tagine


Depending which Phase you are on, you could serve it with some cous cous or rice, as suggested. However, I think that I'd probably serve it with pak choi or broccoli (or both!).
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  #93   ^
Old Wed, Oct-04-06, 06:41
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Demi’s Creamy Cauliflower Soup

This is a favourite of mine once the weather starts getting colder. I often take some to work in a flask/thermos to have for lunch.


Demi’s Creamy Cauliflower Soup

Serves 4

1 onion, diced
1 tbsp tarragon (dried)
2 garlic cloves, chopped
1 cauliflower, cut into small florets
2 pints (1.2 litres/5 cups) chicken or vegetable stock
2 tbsp chopped fresh chives


Cook the onion in a little of the stock in a large saucepan until it has softened. Add the garlic and cook for another 2 minutes, and then add the tarragon and mix well. Pour in the rest of the stock, and bring to the boil. Add the cauliflower florets, turn the heat right down (to a simmer), cover, and then leave to cook for 15 minutes or until the cauliflower is soft. Leave to cool for 5 minutes.

Blitz in a blender or with a hand blender. Pour into bowls and sprinkle with the chopped chives.
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  #94   ^
Old Thu, Oct-05-06, 05:48
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

From today's South Beach (free edition) email newsletter:


Sticking with your healthy eating program while dining with friends and family during festive occasions just became a whole lot more fun! The South Beach Diet® Parties & Holidays Cookbook is the new, must-have reference from Dr. Arthur Agatston, preventive cardiologist and author of The South Beach Diet®.

The Parties & Holidays Cookbook is designed to help you stay on track during the upcoming holiday season as well as celebrations throughout the year.

Here's a sample recipe from the book:




Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

Phase 1

Serves 12

Prep Time: 10 Minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours or overnight


This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense, creamy American cheesecake, but no less delicious.

Ingredients:
3 tablespoons pine nuts
6 large eggs, separated
3/4 teaspoon cream of tartar
1/3 cup plus 1 teaspoon granular sugar substitute
2 teaspoons vanilla extract
1 (32-once) container part-skim ricotta cheese
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions:
Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9-inch springform pan with cooking spray. Spread nuts on baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.

In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.

In a separate large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.

Gently fold 1/3 of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.

Combine lemon juice and remaining 1 teaspoon sugar substitute in a saucepan; bring to a simmer over low heat. Remove from heat and gently brush the surface of the cooled cake with 2/3 of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.

Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

Nutrition at a Glance:
140 calories
9 g fat (4.5 g saturated fat)
11 g protein
5 g carbohydrate
0 g fiber
140 mg sodium


http://www.southbeachdiet.com/publi...dd_20061005.asp
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  #95   ^
Old Sat, Oct-07-06, 17:33
seakay219's Avatar
seakay219 seakay219 is offline
Senior Member
Posts: 323
 
Plan: South Beach Diet
Stats: 228/189/150 Female 5'5"
BF:38%/35%/25%
Progress: 50%
Location: South Carolina
Default Ground Beef Casserole

Ground Beef Casserole

1 1/2 lbs very lean ground sirloin (or ground turkey)
1 c green beans
1 onion diced
1 c chopped mushrooms
1 clove garlic
s&p to taste
beef broth
2 c brown rice or Spelt Noodles (leave out if in phase 1 and add more veggies)

Brown beef and drain. Sautee onions, garlic and mushrooms in small amount of beef broth. Drain green beans; add beef and beans to veggies. Cover with beef broth and add your rice or noodles. Cover and let cook until rice/noodles are done and most broth has been absorbed. Sprinkle top with parm. or shredded cheese.
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  #96   ^
Old Sat, Oct-07-06, 22:07
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default

Wow! Your posts are SO helpful. Thanks for all the links and recipes.
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  #97   ^
Old Sun, Oct-08-06, 04:05
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Soupe au Pistou

From today's South Beach (free edition) email newsletter:


Soupe au Pistou

Phase 1

Serves 8

Soup
2 tablespoons olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15.5-19 ounces) white or cannellini beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 pound green beans, cut into 1-inch pieces (about 1 1/2 cups)

Pistou
3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2.5 ounces from 2 medium bunches)
1/2 teaspoon salt
5 tablespoons olive oil
1/2 cup grated Parmesan cheese

Instructions
Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes, uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl.

Nutritional Information:
159 calories
12 g total fat (3 g sat)
5 mg cholesterol
8 g carbohydrate
7 g protein
1 g fiber
377 mg sodium
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  #98   ^
Old Sun, Oct-08-06, 04:33
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Braised Lamb with Flageolet Beans



Braised Lamb with Flageolet Beans is not only a favourite Delia Smith recipe of mine, it's also suitable for all phases of South Beach - just leave out the flour.

I just put all the ingredients into my crockpot and leave it to cook very slowly overnight. I turn it off in the morning, and then reheat for dinner ~ a great tip from Delia, casseroles improve if they are made ahead, cooled, refridgerated and then gently re-heated when you are ready to eat.
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  #99   ^
Old Sun, Oct-08-06, 10:05
Charran's Avatar
Charran Charran is offline
Senior Member
Posts: 9,052
 
Plan: my own
Stats: 253/199.4/153 Female 5 feet 7 inches
BF:
Progress: 54%
Default

Demi- You mentioned a free e-mail newsletter from South Beach that some of the recipes come from. I tried looking for a link to it somewhere, but I guess I might be missing it?????? Could you be so kind as to post a link? Sorry if it's right in front of my eyes!!!!
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  #100   ^
Old Sun, Oct-08-06, 10:13
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 29,974
 
Plan: SBD->atkins twist->paleo
Stats: 274/000/160 Female 5'6"
BF:stl/too/mch
Progress: 240%
Location: NYC
Default

Quote:
Originally Posted by Charran
Demi- You mentioned a free e-mail newsletter from South Beach that some of the recipes come from. I tried looking for a link to it somewhere, but I guess I might be missing it?????? Could you be so kind as to post a link? Sorry if it's right in front of my eyes!!!!



http://www.southbeachdiet.com/public/

You can use this link to register for the free daily email of the Daily Dish.

If you can afford to join the site, its good for info but its kind of expensive to new members now. I am an old member and have on old and resonable price.
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  #101   ^
Old Mon, Oct-09-06, 06:06
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Some great vegetable dishes

I saw this article Down to earth in the Sunday Times yesterday, and thought that it would be a good idea to link to it from the SB recipe thread as there are some really good veggie recipes.

The recipes featured are:

CARROT, SWEDE (Rutabaga) AND SAVOY CABBAGE
BABA GHANOUSH
CELERIAC AND RED CABBAGE
SWEET POTATO, GINGER AND CHILLI
SPINACH AND COTTAGE CHEESE FRITTERS
ROAST FENNEL WITH OLIVE AND ORANGE STUFFING


The first four recipes are suitable for South Beach - just remember to substitute olive oil for the butter where mentioned.

I'm sure that the Spinach Fritters can easily be made without the flour and polenta to make them SB friendly. As for the Fennel, either use wholegrain bread crumbs (or other, as per the Phase II food list), or ommit them altogether and just use the remaining ingredients for the stuffing.

The recipes may also inspire you to improvise and perhaps use other veggies or ingredients that take your fancy

Last edited by Demi : Mon, Oct-09-06 at 06:15.
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  #102   ^
Old Thu, Oct-12-06, 06:11
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Vanilla Ricotta Crème

From today's South Beach (free edition) email newsletter:



Vanilla Ricotta Crème

Serves 1

1⁄2 cup part-skim ricotta cheese
1⁄4 teaspoon vanilla extract
1 package sugar substitute
6 whole walnuts

Stir ingredients together and serve chilled in a dessert bowl.
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  #103   ^
Old Sun, Oct-15-06, 02:57
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Heavenly Lemon Mousse

From today's South Beach (free edition) email newsletter:


Heavenly Lemon Mousse

Phase 1

Makes 6 servings (1/2 cup each)

Making mousse is not hard, but you do have to watch the mixture carefully as it cooks, since it thickens quickly. Phase 2 and 3 diners can top with fresh seasonal berries.

Ingredients:
6 egg yolks
2 whole eggs
3/4 cup Splenda® or sugar substitute
1 tablespoon lemon peel (from 1 large lemon)
1/2 cup fresh lemon juice (from 2 lemons)
1 1/2 cups South Beach Diet®-approved whipped topping

Instructions:
1. In medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda®, peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.

2. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.

Nutritional Information:
136 calories
5 g protein
10 g carbohydrates
0 g fiber
8 g total fat (4 g saturated fat)
275 mg cholesterol
32 mg sodium
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  #104   ^
Old Thu, Oct-19-06, 15:52
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default

Minestrone Soup

2 medium onions, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, peeled and diced (Phase I & 2)
16 oz. canned diced tomatoes (not drained)
1 cup tomato sauce
1/4 c. dry red wine
2 bay leaves
2 tsps. Italian herb seasoning
1 cup canned chickpeas (garbanzos), drained and rinsed
1 cup frozen peas OR frozen green beans, thawed
2 Tbs. fresh parsley, minced (optional)
salt & pepper to taste
.........
Add onion and a small amount of water to a large pot and cook on medium until transparent and soft. Add garlic and continu to cook. Add carrots and celery. Add just enough water or broth (veg, chicken or beef broth) to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves & Italian seasoning.
Bring to a rapid simmer, cover and lower heat. Cook 20-25 minutes til vegetables are tender. Add chickpeas, peas or green beans and parsley. Add more water if soup is too thick. Season with salt and pepper and simmer imto; heated through. Don't overcook or vegetables will be mushy.
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  #105   ^
Old Fri, Oct-20-06, 04:45
Demi's Avatar
Demi Demi is offline
Posts: 21,759
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Couscous With Toasted Pistachios

From today's South Beach (free edition) email newsletter:


Entertaining friends and loved ones presents certain challenges, from deciding on a menu to timing all of the elements on party day. Fortunately, you won't have to struggle with the food if you're following the South Beach Diet® because the South Beach Diet® emphasizes many party favorites, such as nuts, reduced-fat cheese, whole-grain crackers, and fruits and vegetables. Entrees are also a snap, since lean proteins (like skinless poultry, fish, and lean beef) are fine for all Phases of the program.

The South Beach Diet® Parties & Holidays Cookbook makes it easier than ever to enjoy your favorite celebratory dishes while eating the South Beach Diet® way. Along with nutritious and delicious menus for major holidays like Thanksgiving, Christmas, Hanukkah, and New Year's, you'll also find menus and recipes appropriate for any celebration throughout the year.

Here's a sample recipe from the book:



Couscous With Toasted Pistachios

Phase 2

Makes six 1/2-cup servings

Prep Time: 10 minutes
Cook Time: 20 minutes

Buttery and slightly sweet, toasted pistachios team up well with couscous in this delicious side dish. The nuts also add significant nutritional value, as they are rich in fiber, thiamin, vitamin E, and iron.

1/3 cup shelled, unsalted pistachio nuts
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1 1/4 cups whole-wheat couscous
1 3/4 cups boiling water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper

Heat oven to 275°F. Spread pistachios on a baking sheet and bake until fragrant and lightly toasted, about 8 minutes. Transfer nuts to a cutting board to cool. When cool, roughly chop nuts and set aside.

Heat oil in a medium nonstick saucepan over medium-high heat. Add onion, reduce heat to low, and cook until softened, about 4 minutes. Add couscous, stir to combine, and remove from heat.

Pour the boiling water over couscous, stir, cover, and let steam for 7 minutes. Remove cover and fluff couscous with a fork. Stir in pistachios, lemon juice, and salt. Season generously with pepper and serve hot.

Nutritional Information:
Per serving:
150 calories
6 g fat
0.5 g saturated fat
5 g protein
22 g carbohydrate
4 g fiber
100 mg sodium


http://www.southbeachdiet.com/publi...dd_20061020.asp
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