Any South Beach Diet recipes?
I have been on the South Beach Diet for 3 weeks now. I am finding to be very sucessful for me. I decided to do phase 1 for four weeks instead of two. I will be moving on to phase two next week and I am wondering if anyone out there has any really good recipes for phase one or two. I have a book with abouth two weeks worth of recipes but I don’t want to get bored with them since I know phase two will take me a lot longer than phase one. I’m not the most creative person in the kitchen so if anyone has anything the’ve found to be really good, please share! Thanks!
_Chipper_1
http://www.recipezaar.com/
This is the biggest and best recipee site I have found. They have filters for south beach, atkins and all that if your into that. I have never tried South Beach, so I cannot say just how good the recipees are, I use the site for other recipees.
July 19th, 2010 at 9:44 PMALEXANDER
My FAVORITE is this one:
Lemon-Caper Chicken
INGREDIENTS
1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley
DIRECTIONS
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
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Roast Turkey with Herbs
INGREDIENTS
1 (12 pound) turkey, brined overnight
1 dried ancho pepper
1 celery stalk
3 large, fresh sage leaves
2 bay leaves
2 sprigs fresh thyme
3 large shallots
1 teaspoon cumin seeds, whole
2 tablespoons dried sage
1 tablespoon ground cumin
2 tablespoons ground pepper
2 tablespoons dried thyme
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil
DIRECTIONS
Preheat oven to 425 degrees F. Remove turkey from brine and pat dry inside and out. Tie together celery, fresh sage, thyme sprigs, and bay leaf into a bundle and place inside body cavity along with ancho pepper and shallots. Mix ground cumin, pepper, dried thyme, dried sage, and salt with olive oil.
Carefully loosen turkey’s skin without tearing from the breast and legs, and massage oil and spice mixture all over and under the skin. Tie the end of the drumsticks together over the body opening and tuck the wingtips underneath. Place on roasting rack in large roasting pan and roast in oven for 30 minutes.
Reduce oven temperature to 350 degrees F and continue to roast for another 2 to 2 1/2 hours, basting every 30 minutes until an instant-read thermometer stuck into the thickest part of the thigh registers 170 degrees F. Remove from oven and let turkey rest on serving platter while you continue with making the gravy. Discard the contents of the turkey cavity except for the shallots. Pour off all the liquid and solids from the roasting pan into a saucepan to make gravy.
GL!
July 19th, 2010 at 9:44 PM