Recipes

[Licasia]

Another easy, yummy one.

Crockpot Italian Beef

3-4 lb roast
1 15oz can of tomato sauce (they called for 8oz can, but I didn't have any, and I liked the additional juice)
2.5 cups of water
1 t salt (I skipped this)
1 t pepper
1 t parsley flakes
1 t garlic powder
1 t basil
1 t oregano
dash Worcestershire sauce
dash soy sauce
1 package Italian Dressing mix (good seasons or other kind)

Combine all ingredients except roast in a bowl, mix thoroughly.
Put roast in crockpot, pour mixed ingredients over.
Cook 6-8 hours on high.
About 1.5 hours before serving, flake meat apart with fork and continue cooking.

I served it over brown rice and it was great!

[Dreggo]

Whaddya think? Worth a try?

[Farrah]

I have done this before....be prepared to be very hungry. It does work, but I wouldn't recommend for any length of time. I think it's a great way to jump start your weight loss , but that's about it.

Good Luck

[Yunita]

If you ask most any doctor losing more than 4 pounds a week is unhealthy and can cause problems. I would say to take note of what it says, "Used in hospital for patients that need to lose a lot weight" I could see this jumpstarting your diet, but afterwords find a more ideal diet and excersise routinely. That's my two cents.

[Kalthanan]

Yeah, I wouldn't use that very often. You might compromise your immune system by depriving your body too much.

[Gennesis]

I wouldn't do it. Not only does this sound like you'd be left feeling unsatisfied all the time, but the meals sound unappetizing! In my opinion anything that promises dramatic results like this is just a temporary fix. I could easily see myself going on a binge after 3 days of near starving myself!

[Licasia]

Easy Chicken Enchiladas

1 10oz can Enchilada Sauce
4oz cream cheese cubed (I used light cream cheese)
1 1/2 cups salsa
2 cups cubed cooked chicken
1 15.5oz can pinto beans, rinsed and drained
1 4oz can chopped green chilies
10 6inch flour tortillas (I used 6 10inch)
1 cup shredded mexican cheese

Shredded lettuce, chopped tomato, sour cream, sliced olives, optional

1. Spoon 1/2 cup enchilada sauce into greased 13x9 baking dish. In large saucepan, cook and stir the salsa and cream cheese over med heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.

2. Place about 6 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce, sprinkle with cheese.

3. Cover and bake at 350 degrees for 25-30 minutes. Serve with lettuce, tomato, sour cream and olives if desired.

[Licasia]

Pepper jack chicken pasta

1/4 cup chopped onion
1/4 chopped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon vegetable oil (I used olive oil)
1 can condensed southwest style pepper jack soup
1 package (9oz) ready-to-use southwestern chicken strips (I just used regular chicken strips)
3/4 water
1 can (15oz) black beans, rinsed and drained
1/4 cup shredded monterey jack cheese, optional

I also added a little cajun spices to this. But I like things a little spicy.

1. In large skillet (I use a wok), saute onion, red pepper, and garlic in oil until tender. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

2. Stir in beans, heat through.

3. Serve over pasta (I used penne).

[Zumurol]

Crockpot Italian Beef
1 3lb Beef Roast
1 8 oz jar of Pepperocini peppers (stems removed), save the juice.
1 Lg onion (cut in a size you prefer, I prefer larger peices)
2 cloves garlic
Salt
Fresh ground pepper

Coat the roast in a light layer of vegetable oil, and salt each side lightly.
Brown the roast in a pan that is NOT non-stick, make sure you don't turn the roast until the side is seared brown. After browned place the roast in a crockpot, with the chopped onion.
Use a little of the juice from the jar of peppers to deglaze the pan the roast was seared in. Pour the deglazed liquid over the roast, add the peppers and the rest of the juice, crush the garlic and add to the crockpot, grind in a few good grinds of the black pepper.
Cook the roast until tender, remove the roast from the crockpot and shred with a fork removing the fat, return the beef to the crockpot.
Serve on hearty buns that will be able to absorb the juice and stay together.
The juice with the peppers and onions can be used as a relish on the sandwiches.

[Licasia]

Skinny Tortilla Soup

1 can refried beans (I used fat free)
1 can black beans (I used no salt added)
1 can reduced-sodium chicken broth
1.5 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups shredded cheddar cheese
28 tortilla chips

1. In large saucepan combine first 7 ingredients. Bring to boil, reduce heat, cover and simmer for 10 mins. Add 1 cup of cheese. Cook and stir over low heat until melted. Crumble some of the tortilla chips in soup bowls, ladle soup over chips. Top with two crumbled chips, sprinkle with remaining cheese.

[Licasia]

Peanut Pudding Dessert
All I can say is...yum!

1/2 cup cold butter
1 cup all-purpose flour
2/3 cup chopped dry roasted peanuts
1 8oz package of cream cheese, softened
1 cup confectioners sugar
1/3 cup peanut butter
1 8oz carton whipped topping
2 3/4 cups of cold milk
1 3.9oz package of instant chocolate pudding mix
1 3.9ox package of instant vanilla pudding mix

1. In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press into ungreased 13x9x2 baking dish. Bake at 350 for 16-20 mins or until lightly browned. Cool on wire rack.
2. In mixing bowl, beat cream cheese, confectioners sugar and peanut butter until smooth. Fold in 1 1/2 cups whipped topping. Carefully spread mixture over crust.
3. In a bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping.
4. Refrigerate until serving.

[Licasia]

Green Bean Goulash

1 lb lean ground beef, browned (I use ground turkey)
1 small onion, diced
1 clove garlic, minced
1 tsp salt
pepper to taste
1-2 Tbsp chili powder
1 rib celery, diced
1/2 small bell pepper, diced
1 can Italian style tomatoes (for some reason, I always forget this part)
1 small can tomato sauce (I use a regular size can)
1 16 oz can green beans
1-2 c reduced fat cheddar cheese

Brown ground beef with onion, garlic, celery and green pepper. Drain.

Add salt, pepper and chili powder. Stir in tomatoes, tomato sauce and green beans.

Simmer over medium heat. Reduce heat and top with reduced fat cheddar cheese. Cover till melted.

Serves 4

[Kalthanan]

Originally Posted by Licasia

Green Bean Goulash

It's nummy.

[Tavrah]

Pepper Salad

1 each .. yellow, red, orange, green ... I slice them thin and cut in half
1 onion ... just white as the color bleeds out anyway later .. slice same thickness as peppers
1 clove garlic ... halved
sesame seeds / sunflower seeds ( optional )
3/4 chopped walnuts ( optional )

put the peppers and onion into a large bowl ... add garlic

Bring to a boil :

3 cups vinager
1 cup water
1/2 cup sugar

Pour on peppers / onions .. let get cold then drain
add walnuts, sunflower seeds ...

I just add 1/2 cup ranch dressing @ salt / pepper to taste, but it's good without dressing at all.

Eat Enjoy

[Tavrah]

Mushroom Pizza

Portabellow mushrooms 2 per person .. take off stems, clean out with a spoon, put in oven to start cooking while your chopping veggies, slicing meat, grating cheese.

Slice whatever veggies you like on pizza, same as meats & cheese

Drain mushroom juice ( I use it in homemade soup if I have it on the go too ) or just chuck it

Add:
1 Tablespoon pizza sauce
Veggies
Meat
Cheese

Put back into oven till cheese is melted and veggies / meat are done

With a salad this is a nice change for supper

Eat / Enjoy