Back on the South Beach Again

I haven't had time to post, so I am already on Day 3 (only 3?!?!) of Phase 1. I wouldn't say it's been terrible, but it has been difficult. It's obvious now how (re-) addicted to carbs I was/am, and the withdrawal is tough. Plus, it's so damn hot (it's been 90+ and high humidity all week) that I don't feel like doing anything, and that includes exercise, cooking, even moving fork to mouth if it's too difficult.

Phase 1, Day 1:
B: 2 eggs, chopped tomato, small amt of chopped steak, mustard, water, coffee
S: celery w/LC
L: salad: Lettuce, tomato, cuke, cubed chicken, red onion, kidney beans, Newman's Own Lighten Up Honey-Mustard dressing, sugar-free jello
S:
D: Marinated London Broil, sweet potato, side salad w/blue cheese crumbles

Phase 1, Day 2:
B: 2 eggs, canadian bacon, mustard, water, coffee
S: low-fat string cheese
L: salad: Lettuce, tomato, cukes, 8 medium shrimp (steamed), red onion, kidney beans, Newman's Own Lighten Up Honey-Mustard dressing, sugar-free jello
S: 10 almonds
D: chicken "parm" with herb "crust", fresh tomatoes, & low-fat mozzarella, broiled eggplant "fries"

Phase 1, Day 3:
B: 2 eggs, broiled tomato
S: string cheese
L: salad: Lettuce, tomato, cukes, 8 medium shrimp (steamed), red onion, kidney beans, Newman's Own Lighten Up Honey-Mustard dressing, sugar-free jello
S: celery with LC
D: salad: Lettuce, tomato, cukes, sliced London Broil, red onion, blue cheese crumbles, homemade vinaigrette

So you may have gathered by now that I am not being totally strict about Phase 1, but I'd say I'm behaving. No, sweet potatoes aren't allowed, but we already had them, and we're broke and I ain't letting perfectly healthy food go bad. I had it with cinnamon, nothing else, and I'm ok with it. Same for the dressing. And as for the teaspoon of sugar in my morning coffee, I've always done that and I won't give it up for you, Dr. Agatston.

I keep forgetting to bring my cottage cheese to work, dammit!!!

As for desserts, we've just been eating too late for me to bother. I know this is wrong, but this is real life.

Starting, once again, at 220. How easily those 20 lbs came back, and how much of a difference I can see that they make in my appearance! I need to think of a 20-lb (loss) reward. I'm thinking of a long-term reward (as in, if I ever make it to 160) of Lasik surgery. That's motivating. As was watching a movie last night with Elizabeth Hurley and saying to myself "she doesn't eat Oreos, or cheesesteaks," even though for all I know she probably does, which would just make me hate her more. But obviously I am NOT one of those people that can eat that and look like her, so I need to make a choice between the two... not that I think I'll ever be, nor do I want to be, as skinny as Elizabeth Hurley.
I'm also thinking of joining an Overeaters Anonymous group and trying to take a closer look at the psychological side of my overeating. I found one that meets Thursday evenings. Now just to make myself actually go...

A few days ago, actually, the day before I had already decided I would start SB again, a college friend sent me this photo of me c.1999...
I didn't realize how much older and heavier I had gotten since then. I mean I guess I did, at least the heavier part, but I definitely didn't realize how much OLDER I look now. It's normal, yes, to look older, but I have always looked young and liked that I did. I wonder how much of the looking older is tied up in the weight. I miss my cheekbones!!!

Edited to add that in the coming days, many of the recently-posted veggie recipes will be moved from here to my other blog, unless they are SB compliant.

Ack! More Zucchini!

Mostly just re-posting some recipes I've come across, but I also wanted to mention 2 especially good zucchini recipes I made and consumed heavily over the past week. And I stress heavily. Neither was particularly diet-like, although the first was "reduced fat":

Start with: My mom's zucchini bread recipe.
Modifications:

• Make at least 1/2 the flour whole wheat flour
• Sub out 1/2 the oil and replace with unsweetened applesauce
• cut down sugar to make up for natural sugar in applesauce
• add pinch of nutmeg
• add chopped dried cherries
• add chocolate chips

I made one with and one without those last two modifications. After tasting the one with the cherries and chips, no one wanted the other one anymore.

Next,

Start with: This recipe for Spinach, Artichoke, & Pesto Lasagna
Realize: missing and unable to purchase several ingredients like the tofu!
Sub: basically, the entire recipe. Decide against using artichokes since you can sneak in some zucchini instead!
Use:

• no-cook lasagna noodles
• jarred Alfredo sauce
• ricotta (prepared as on lasagna box but with 2 eggs instead of one, and pesto mixed in)
• sliced squash, cooked on a greased baking sheet at 350 and flipped halfway through
• sauteed (and drained) onions, mushrooms, and spinach
• mozzarella and parmesan
• chopped roasted red peppers
  

This is a visual representation of the lasagna layers...

snipped basil

drizzle alfredo

low-carb bread crumbs (sparse)
mozzarella & parmesan
noodles
roasted peppers
veggies
ricotta
noodles
drizzle alfredo
roasted peppers
mozzarella (sparse)
veggies
ricotta
noodles
drizzle alfredo
roasted peppers
mozzarella (sparse)
veggies
ricotta
noodles
low-carb bread crumbs (decent amount)
alfredo
pan


Edited to add the recipes I forgot to repost:



Cheesy Zucchini with Garlic and Parsley
from Kalyn's Kitchen]





"Creamed Zucchini" (using non-dairy creamer) from Kalyn's Kitchen

8 cups fresh zucchini, diced in 2" pieces
(or use half zucchini and half yellow summer squash)
1/4 cup powdered coffee creamer
(Coffee-Mate brand preferred)
1/4 stick butter (or less)
salt or Veg-sal to taste
fresh ground black pepper to taste

Put diced zucchini in large pan and cover with water. Cook at low boil until zucchini is very fork-tender, but not mushy, about 8-10 minutes. Drain zucchini in colander for 3-4 minutes, then put back in pan you cooked it in. Add butter, then mash zucchini a few times with a potato masher (just enough to release water and break it into chunks, but not enough to get a completely mashed consistency). Put in coffee creamer and a generous seasoning of salt and pepper, stir a few times, then turn heat back on and cook zucchini about 3 minutes more, until all coffee creamer is dissolved and dish is piping hot. Serve immediately.

If you make this with 1/4 stick of butter, this would have to be a "once in a while" treat for the South Beach Diet. However, made without butter, or with less butter, you could enjoy this more often. It's very tasty made with no butter at all, and the one-fourth cup of coffee creamer has 6 grams of fat and 12 carbs.



Zucchini Carpaccio
from the Paupered Chef







Green Zucchini Salad with Crumbled Feta (from May/June issue of "Vegetarian Times"
serves 6
Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.

3 Tb. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced
1/2 c. olive oil (we used about half that amount for SMAO purposes)
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
1/2 c. crumbled feta cheese
2 green onions, chopped (about 1/4 cup)
1 Tb. chopped fresh mint
1 Tb. chopped fresh parsley

Whisk together first three ingredients, then gradually whisk in oil. Season with salt and pepper. Add zucchini and onion and toss to coat. Cover and marinate overnight or up to 2 days. Sprinkle with feta, green onions, mint, and parsley just before serving.

Per serving:
149 cals
3g protein
12g total fat
9g carbs
2g fiber
5g sugars

Recipes - Let's Go GOURMET This Time Around!

When Garden Veggies Impress....

Zucchini Lasagne with Spinach and Green Pesto (Raw)










Zucchini and Pesto:
"This started because I wanted pesto, but I'm not a big pasta fan. Without a food processor pesto is a pain to make. I don't really know what this morphed into - some side dish I suppose?"

2 zucchini
3 Cloves are garlic minced
3 Tablespoons pinenuts
3 sprigs of basil
2 Tablespoons chopped sun dried tomatoes

1. Cut zucchini into thin rounds, spray with olive oil and sprinkle with some minced garlic. Put it in the oven for 5-10 minutes at 400 degrees. Watch them because you want them to dry out a little, not get too mushy. You might want to flip them.

2. Chop everything else into a very fine mince, or put it all in the food processor with some oil.

3. Saute the mixture in a large skillet with some oil until warm. Add the cooked zucchini and mix together. Cook on medium for 5 minutes.

4. Serve warm with some fake parm if desired.

ZUCCHINI CARPACCIO SALAD

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE





















SHRIMP SALAD WITH ZUCCHINI AND BASIL











and I'll be making this one VERY SOON:

ZUCCHINI AND PESTO LASAGNA
• 1/2 lb. dried imported Italian lasagna
• 1 cup pesto
• 16 oz. fresh ricotta cheese, let stand to room temperature
• 1/2 cup plain non-fat yogurt
• 6 medium or 8 small zucchini
• 1 28-oz. can imported Italian crushed tomatoes
• 3 cloves garlic, peeled and chopped
• 2 tbs. olive oil
• salt
• pepper
• freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves, cut into julienne

Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.

Recipe - More Zucchini Bread

I've already posted my ol' tried-and-true sweet zucchini bread recipe, but I'm in the market for more. I need variety. I'm particularly ISO a really good savory zucchini bread recipe that is not just Bisquick with zukes in it, as well as a really tasty low-carb/light variety. Or any zuke bread recipe that is especially interesting. I already know all about the pumpkin pie spice, the crushed pineapple, the addition of chocolate chips or nuts. I'm taking majorly innovative.

I'm already preparing the tried-and-true with whole-wheat flour, wheat germ, flax seed, and unsweetened applesauce in place of some of the oil, and less sugar than called for, so I'm doing a pretty good job on that one. But still, I want more-more-more! Because when I pick the zucchinis, there are, say it with me, more-more-more!

Here are a few untested (by me) recipes I've found. Again, PLEASE, if anyone tries any of the recipes I post, I BEG YOU to please comment with a review. Thanks!

Savory Zucchini Bread Mom’s Big Book of Baking Copyright 2001 Nonstick cooking spray 1 cup peeled and grated zucchini (use large holes of a box grater) I didn't peel it 3 cups unbleached all-purpose flour 1 tablespoon plus 1 teaspoon baking powder ½ teaspoon salt 1 large egg ¼ cup olive oil 1 ½ cups whole or lowfat milk 1 ½ cups grated Pecorino Romano or Parmesan cheese I used the canned blend 1/3 cup pitted and coarsely chopped Kalamata olives ¼ cup finely chopped fresh parsley leaves I used some dried 1. Preheat oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with cooking spray. Squeeze the grated zucchini over the sink to remove any excess moisture. Set it aside. 2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the eggs, oil and milk. With a wooden spoon, stir until all the ingredients are moistened. Stir in the zucchini, cheese, olives and parsley. 3. Scrape the batter into the prepared pan. Bake the loaf until it is golden and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let the bread cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on the rack to cool completely.

This savory recipe, from Lucina Brand, sounds promising:

Savory Zucchini Bread

1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil™
1 cup chopped walnuts
3 eggs
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil™
1/3 cup buttermilk
12 ounces (1 ½ cups) shredded zucchini (2-3 medium)
1 ½ cups flour
1/3 cup dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
¼ cup grated Parmesan cheese, optional


Preheat oven to 350 degrees. Line 9 x 5 inch loaf pan with foil and swirl 1 teaspoon LUCINI Olive Oil around on bottom, leaving sides dry. Spread chopped nuts on baking sheet and toast 6-8 minutes. Allow to cool.

Whisk together eggs, LUCINI Olive Oil and buttermilk. Mix in zucchini. Mix together flour, sugar, baking powder, soda, salt and nutmeg in large bowl (sift if there are lumps). Add wet mixture to dry, stirring to just dampen. Add Parmesan, if desired.

Spoon into prepared pan. Bake in middle of oven 50-60 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Lift out with foil. Cool completely. Tip: flavors will develop best if bread is wrapped and refrigerated overnight. To avoid crumbling, slice with serrated knife using a gentle “sawing” motion.

This one gets to be re-posted b/c the original post provided a photo which is making me salivate:







Savory Zucchini Bread
Mom’s Big Book of Baking Copyright 2001

Nonstick cooking spray
1 cup peeled and grated zucchini (use large holes of a box grater) I didn't peel it
3 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
¼ cup olive oil
1 ½ cups whole or lowfat milk
1 ½ cups grated Pecorino Romano or Parmesan cheese I used the canned blend
1/3 cup pitted and coarsely chopped Kalamata olives
¼ cup finely chopped fresh parsley leaves I used some dried

1. Preheat oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with cooking spray. Squeeze the grated zucchini over the sink to remove any excess moisture. Set it aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the eggs, oil and milk. With a wooden spoon, stir until all the ingredients are moistened. Stir in the zucchini, cheese, olives and parsley.
3. Scrape the batter into the prepared pan. Bake the loaf until it is golden and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let the bread cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on the rack to cool completely.


...as is this one and the next...

Low-Carb Savory Zucchini Tart (Adapted from Rachel Ray's Zucchini Gruyere Tart)

• 4 cups shredded zucchini
• 1-1/2 tsp. kosher salt
• 4 Tbsp. butter, melted
• 1 cup fresh whole wheat bread crumbs (from about 3-4 slices of whole wheat bread)
• 1 tsp. fresh thyme
• 1 Tbsp. fresh parsley
• 1 cup gruyere cheese, shredded
• 1 cup peeled and shredded celeriac (celery root)
• freshly-ground pepper

Preheat the oven to 350 degrees F. Place shredded zucchini in a colander with the kosher salt. Toss until well combined. Allow the zucchini mixture to drain for about 20 minutes, stirring occasionally.

In the meantime, toss the melted butter with the bread crumbs, thyme, parsley and a quarter-cup of the gruyere cheese. Press the bread crumb mixture into a tart pan with a removable bottom. Bake 10 to 15 minutes until light golden brown. Do not overbake. The fresh bread crumbs burn more easily than packaged bread crumbs.

Remove from oven and increase the oven temperature to 400 degrees F. Take the zucchini mixture and roll it in a kitchen towel, squeezing out as much water as possible. Place zucchini in a large mixing bowl. Add the shredded celery root and remaining gruyere cheese. Season with freshly-ground black pepper.

Spread out evenly on top of the bread crumb crust. Bake 40 to 50 minutes until the cheese is melted and the tart is lightly browned.

Makes 6 servings.

Per serving: 212 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 13 g carbohydrate, 3 g fiber, 9 g protein, 11% vitamin A, 27% vitamin C, 23% calcium, 5% iron

Zucchini Bread with Toasted Pecans, Mushrooms, Garlic & Herbs

from the Alexander Hamilton House

Makes 2 loaves

• 20 oz all purpose flour (4 cups)
• 2 pounds zucchini, shredded on a box grater
• 1/2 cup sugar, divided into 1/4 cups
• 1 cup pecans, toasted and rough chopped
• 1 cup cooked mushrooms
• 2 heads garlic, slow roasted and rough chopped
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tbsp salt
• 2 tbsp fresh sage, chives, or thyme, minced
• 1 cup sour cream
• 4 eggs, beaten
• 4 oz unsalted butter, melted & cooled
• 1/3 cup olive oil

Preheat oven to 375F.

1. Grease 2 9x5 inch loaf pans.
2. Put shredded zucchini into a fine mesh strainer and set over a bowl to drain for 30 minutes.
3. Toss the nuts with the flour, 1/4 cup of sugar, baking soda, baking powder and salt.
4. Whisk together the remaining 1/4 cup of sugar, sour cream, eggs, butter and olive oil.
5. After zucchini is drained, use a dish towel to squeeze out any leftover moisture. Stir the zucchini into the egg mixture, along with the mushrooms, garlic and herbs. Add the wet ingredients to the dry and fold gently until just moistened.
6. Scrape the batter into the prepared pans and smooth with a spatula.
7. Bake until the loaves are golden brown and a toothpick comes out of the center clean, about 1 hour and 10 minutes. Don't forget to rotate the pans! Cool 10 minutes in pan, then on a wire rack for an hour.
8. Wrap and store in refrigerator or freezer.
   

Recipe - WEIGHT WATCHERS APPLE ZUCCHINI COFFEE

WEIGHT WATCHERS APPLE ZUCCHINI COFFEE
CAKE from cooks.com

1 1/2 c. all purpose flour
1/2 tsp. each baking soda and nutmeg
1 egg
1 tsp. vanilla
1/4 c. butter, melted
1/4 c. plus 2 tbsp. sugar
1 c. coarsely shredded zucchini, unpeeled
2 sm. sweet apples, peeled and shredded
1/4 c. raisins

Preheat oven to 350 degrees. Combine flour, baking soda, and spices. In another bowl combine egg, vanilla, butter and sugar.

Beat with a fork until blended. Stir in zucchini, apples and raisins. Add to dry ingredients. Mix.

Pour in 8 inch round pan sprayed with Pam. Bake 35 minutes. Cool in pan.

Makes 8 servings.

Recipe - Chinese String Beans

Chinese String Beans from cooks.com

2 tbsp. soy sauce
1 tbsp. oil
2 cloves garlic
1 med. onion
1 lb. fresh string beans
1 c. chicken broth

Heat frying pan and add oil. Slice up garlic and onion and fry until golden. Then add soy sauce and pieces of broken string beans. Pour in chicken broth and let it simmer for 8-10 minutes or until tender. Serves 4.

Recipes - Zucchini - More, more, more!!!

Another of my zucchini soups:

3-4 cups shredded zucchini/squash
1 or 2 shredded carrots
1 onion, chopped.

Boil in enough water to cover.

Add 1 can crushed tomatoes and 3 cubes or so veggie boullion. Add 1 can corn (drained) and 1 c. frozen peas. Add salt & pepper to taste.

This turned out amazingly well. I only made it b/c I had lots of shredded zucchini and couldn't bring myself to make any more loaves of bread. I think I'm going to make it again but make it spicy and add clams (veggie-heavy Manhattan clam chowder).

ZUCCHINI PARMESAN

zukes

marinara sauce

basil/oregano/s&p

mozzerella

slice and dry zukes. Dip in egg and in bread crumb mixture, and pan-fry. Place layer in pan and top with tomato sauce, basil, oregano, mozzerella. Continue stacking layers or bake until melted. Serve with pasta if desired.

ZUCCHINI CRABCAKES - You are welcome to use your favorite crabcake recipe in its place. This is just a rough approximation of ingredients as my recipe is in my head...

• crabmeat, real or artificial
• zucchini/squash, shredded and dried well with paper towels
• egg, beaten
• bread or cracker crumbs (I like crushed Saltines)
• black pepper
• strong mustard or dried mustard powder
• Old Bay seasoning
• garlic powder
• parsley - chopped fresh or dried flakes
• hot sauce (if desired)

In these parts, crab territory, the more crab/less breading = best crabcake, and a truly great crabcake would have almost no "filler." These are, obviously, a modification, since zucchini is taking place of about half the crabmeat anyway. Make sure the shredded squash is very dry by squeezing/wringing it with paper towels.

Combine all ingredients in a bowl. Form patties or balls of your size preference (note: balls take longer to cook). Fry in pan with hot oil, or cook under broiler. Can be frozen (I've frozen them already cooked - they're obviously not AS good, but still good. I'm sure you can freeze uncooked but I have never tried. Be sure to layer between waxed paper prior to freezing.)

"APPLE" CRISP (WITH ZUCCHINI) from Cooks.com

8 c. zucchini, peeled, sliced (sm. pieces)
2/3 c. lemon juice

Cook together until tender, then add:

1 c. sugar
1/2 tsp. each, nutmeg and cinnamon

Cover and simmer 15 minutes. Thicken with 1 tablespoon cornstarch. Remove from heat and cool.

CRUST:

4 c. flour
1 c. sugar
2 sticks butter

Blend together like crumbly pie crust. Pat 1/2 of this mixture in a 9 x 13 inch pan. Reserve the rest for topping. Bake 10 minutes at 350 degrees. Cool slightly.

Spread zucchini mixture on crust. Sprinkle the other half reserved crust mixture on top. Sprinkle with cinnamon. Bake 30 or 40 minutes at 350 degrees.

Serves 12.

Cooking Light's 6 Great Zucchini Recipes (sorry if this is a repeat!)

1. Zucchini Oven Chips
2. Grilled Zucchini-and-Summer Squash Salad
3. Zucchini Bread
4. Layered Zucchini
5. Chocolate Zucchini Cake
6. Stuffed Zucchini with Potatoes and Peas

MORE ON ZUCCHINI:

A Zillion Zucchini
Growing zucchini is easy, but coming up with creative ways to cook them can be a challenge.

Zucchini Bread Winner
A lighter, healthier version gets high praise from an Oregon office manager.

Lighten Up: Zucchini Unloaded
Our makeover of a sumptuous cake liberates a Seattle reader from the burden of her bounty.

Recipe - Zucchini Advice from Trusting Friends

Epi's Zucchini Recipe - I've never tried this, but Epi has never steered me wrong.

1 lb pasta (something kind of chunky with nooks and bends)
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
4 zucchini, cut into ½-inch slices
salt and pepper to taste
2/3 cup white wine
1/2 pound ricotta
1/4 teaspoon ground cinnamon

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While the pasta cooks, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.

Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season to taste with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.

You could also cut the zucchini in half and then scoop them out to make boats. Dice or grate the scooped stuff and make the recipe, leaving out the pasta. Use the zucchini-ricotta mix to stuff the baked zucchini, sprinkle them with parmesan, and bake them until the boats are soft.

BG'S Ajlouk Oura'a (Mashed Zucchini Salad)

1 1/4 lb zucchini, cut into 1" thick slices
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp salt
1/2 tsp caraway seeds
1/2 tsp coriander
1/2 tsp harissa or chili powder
1 garlic clove, crushed
1/4 c crumbled feta cheese

Place zucchini in large saucepan; cover with water to 1" above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash with a potato masher; drain. Combine lemon juice and next 6 ingredients in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.

BG'S Three Cheese Stuffed Zucchini

8 zucchini
1 1/4 oz white bread, crusts removed
milk for soaking
4 oz ricotta cheese
3 tbsp grated cheddar cheese
1/3 c grated Parmesan cheese
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
1 clove garlic, crushed
1 egg yolk

Preheat oven to 375. Cook the zucchini in boiling salted water for 5 minutes, then drain. Meanwhile, soak the bread in milk until soft, then squeeze dry. Cut the zucchini in half and scoop out the flesh with a spoon. Chop zucchini flesh finely. Place in abowl and add the bread, cheeses, herbs, garlic, egg yolk and season with salt and pepper. Mix together, adding a little bit of milk to make it bind if necessary. Fill the zucchini shells with the stuffing. Brush an oven proof baking dish with oil and arrange the zucchini close together. bake in the oven for 35-40 minutes, until golden on top. Serve immediately.

BG's Zucchini-Tofu Koftas

2 c grated zucchini, packed
6 large garlic cloves, pressed or minced
2 tbsp vegetable oil
1 tbsp ground fennel seeds
4 tsp ground cumin
1 tsp cinnamon
1 tsp tumeric
1 tsp dried mint (1 tbsp fresh)
1 tsp salt
1/4 tsp cayenne
2 blocks tofo, pressed
2 tbsp flour
1/2 c chopped walnuts, cashews, or pistachios

Saute zucchini and garlic in oil, stirring often, until most of the moisture has evaporated, about 5-10 min. Add the spices and cook for 1 more minute, stirring constatnly. Place in a bowl. Crumble tofu, add the four and nuts, and mix well. Form the mxture into walnut-sized balls. Place on an oiled baking sheet and bake at 350 until firm, about 20-30 minutes. Serve with Sweet and Sour Tamarind Sauce.

Mama Dip's Squash Casserole as per Gemini

2 lbs. squash, washed and sliced
1/4 cup finely chopped onion
1 can chicken broth
3 T. cornstarch
1/2 stick butter, cut into pieces
1 cup bread crumbs mixed with 2 T. melted butter

Put the squash with the onion in a very little bit of water. Cover and cook, stirring often, until tender, then drain. Heat the chicken broth in a small pot. Mix the cornstarch with a little water to make a paste, and stir it into the hot broth. Add the butter and cook until thickened. Combine the thickened sauce with the sauce and pour into a 9x13 baking dish. Sprinkle the buttered breadcrumbs on top. Bake in a 350* oven on the lower rack for 40 minutes, until brown on top.

Recipe - Zucchini Bread (Sweet)

Zucchini Bread

Original (Mom's) Recipe:

Preheat oven to 350 degrees.

3 eggs
1-1/2 c. sugar
1 c. oil
1 T. molasses
1 T. vanilla

2 c. grated unpeeled zucchini, packed lightly
2 c. flour
2 t. cinnamon
1/2 t. baking powder
2 t. baking soda
1 t. salt
1 c. broken walnuts or pecans
1/4 c. raisins.

Mix first 5 ingredients (with mixer if preferred). Add (mixing by hand) grated zucchini. Combine dry ingredients in a separate bowl, then add to zucchini mixture. Add nuts and raisins.

Bake in 2 greased loaf pans (I line w/waxed paper, then lightly spray w/oil) for 55 minutes and check w/toothpick.

Polly's SMAO note: Above is the original recipe. For SMAO, I sub unsweetened applesauce for the oil, and sub half to 2/3 of the sugar (or all of it if you don't mind the taste) with Splenda - you can actually cut back on the amount of sugar/Splenda if you're using applesauce, as it will add some natural sugars. I usually use a little extra zucchini and a little less nuts. Sometimes I grate a carrot or two in with the zucchini - it's very good that way, and adds a little sweetness. Also v. good for breakfast muffins.

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Recipes - Garden Overload?

It's still VERY early in the season, so start getting creative or you're gonna get sick of your garden veggies REAL FAST!

First, some links to as-yet untested recipes:

SQUASH

squash party
· Zucchini Fritters with Herbs and Cheese
· Zucchini Pancakes with Basil Chive Cream
· Summer Squash Bread and Butter Pickles
· Zucchini Chips

sides and starters
· Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
· Yellow Summer Squash and Corn Soup
· Zucchini Carpaccio
· Zucchini Potato Lemon-Thyme Mash
· Baby Squash with Capers and Parsley
· Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

the main event
· Orzo with Summer Squash and Toasted Hazelnuts
· Zucchini Curry
· Herbed Summer Squash and Potato Torte with Parmesan
· Gemelli with Zucchini, Tomatoes, and Bacon
· Grilled Zucchini Pizza

for breakfast
· Zucchini Raisin Bran Muffins
· Zucchini and Spinach Frittata

Summer Squash Puffs

Yellow Squash Dressing

Zucchini Miso

Shrimp and Veggie Stew

Italian Summer Squash Polenta Bake

Summer Squash Chicken Alfredo

Ricotta Stuffed Squash

Balsamic Zucchini

More Zucchini Recipes
More Summer Squash Recipes

TOMATOES

starters and sides
· Summer Tomatoes
· Oven-Roasted Plum Tomatoes
· Gazpacho Chopped Salad
· Grilled Zucchini and Tomatoes Wth Feta Sauce
· Vodka-Spiked Cherry Tomatoes with Pepper Salt

the main attraction
· Fusilli with Fresh Tomato and Olive Sauce
· Eggplant Rolls with Spicy Tomato Sauce
· Tomato and Cucumber Sandwiches with Garlic-Anchovy Butter
· Fried Green Tomato "BLT"
· Grilled Tomato, Basil, and Goat Cheese Sandwiches

sauces and more
· Fresh Tomato Salsa
· Provencal Oven-Roasted Tomato Sauce
· Tomato Chutney
· Tomato Black-Pepper Granita
· Fresh Tomato Juice Cocktail

CUKES

summer salads
· Cucumber and Tomato Salad with Buttermilk Dressing
· Cucumber, Mustard, and Dill Salad
· Cucumber and Watermelon Salad with Hoisin-Lime Dressing
· Cucumber and Celery Salad with Yogurt
· Thai Cucumber Salad with Roasted Peanuts
· Dilled Tuna-Cucumber Salad

perfectly pickled
· Sweet-and-Sour Cucumbers with Fresh Dill
· Southeast Asian Style Turkey Burgers with Pickled Cucumbers
· Quick Cucumber Pickles with Rye Bread and Cheese
· Spicy Dill Pickles
· Pickled Cucumber, Squash, and Red Pepper Salad

summery soups
· Cold Cucumber Mint Soup
· Chilled Cucumber Soup with Smoked Salmon and Dill
· Chilled Mango and Cucumber Soup
· Creamy Cucumber Gazpacho
· Spicy Cucumber-Avocado Soup

elegant cukes
· Salmon and Spinach Terrine with Cucumber-Dill Sauce
· Crab-Stuffed Cucumbers
· Grilled Rib-Eye Steaks with Cucumber Relish
· Arctic Char Gravlaks with Cucumber Jelly

great japanese
· Cucumber Nori Rolls
· Miso-Marinated Salmon with Cucumber-Daikon Relish
· Japanese Cucumber Salad with Vinegar
· Soba Noodle Salad with Cucumber and Mango

MELONS

juicy hors d'oeuvres · Watermelon with Fennel Salt · Brochettes Of Melon, Prosciutto, and Fresh Mozzarella · Jerked Shrimp with Melon Salsa · Virginia Ham and Melon Apple Chutney on Corn Bread Rounds · Spicy Crab and Melon Salad savory salads and soups · Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives · Zucchini Melon Salad · Watercress, Melon and Almond Salad · Thai-Spiced Watermelon Soup with Crabmeat · Watermelon, Ricotta Salata, Basil, and Pine Nut Salad pickles and relishes · Watermelon Rind Chutney · Chunky Watermelon Salsa · Melon and Berry Compote · Melon Compote simple sweets · Honeydew with Mint, Basil, and Lime · Minted Honeydew Sorbet · Cantaloupe Granita · Midori Melon Ice Pops decadent desserts · Honeydew in Cardamom Lime Syrup with Vanilla Cream · Plum Soup with Honeydew Tarragon Ice · Kaffir Lime Mousse with Honeydew Water

SQUARSH!

This is the light version of what I made last night, a big favorite at my house, and an awesome way to get rid of some squash. If you're smart, you'll either prep this on the stove when it's cool, or do it outdoors in a pan/over the grill. Cause it was damn hot in my kitchen last night.

PENNE-SQUASH-SAUSAGE CASSEROLE
fills 1 9x13 pan (feeds 6-8 very sufficiently)
(full calorie version found here)

1/2 box Barilla Plus penne pasta
1 lb. Italian turkey sausage
4 small squash/zucchini, halved and sliced in 1/4" half-moons
4 cloves garlic, minced
1/2 can black olives, drained and sliced thickly
1 can stewed tomatoes, drained a bit and chopped a bit
parmesan cheese (low-fat is fine)
1 c. part-skim mozzerella cheese, shredded
salt & pepper
ground cayenne
basil
parsley

Preheat oven to 350, God help you.

Cook pasta to al dente, drain, and set aside in a large mixing bowl.

While cooking pasta, cook sausage (loose; if necessary, remove from casing) and using a slotted spoon, remove from pan and set aside on a plate with paper towels above and below it.

Leave some of the grease in pan (depending on the leanness of the sausage, it may even be necessary to add a little olive oil to re-coat pan.) Saute onions and garlic . Add squash and black olives and cook until squash are fairly tender. Add stewed tomatoes and herbs/spices/salt/peppers to taste (do not add parsley yet).

Pour veggie saute over pasta in mixing bowl, and mix. Add parmesan and about half of the mozzerella and mix again. Transfer mixture to large baking pan (metal or glass is fine) and top with remaining mozzerella and parsley flakes.

Bake at 350, uncovered, until cheese is melted and casserole has "set", usually about 15-20 minutes. Serve hot.

Leftovers are even better reheated the next day!

And so it begins!

Today was the first harvest of 4 yellow squash, sure to be followed by a more bountiful harvest tomorrow and every day after that. I'll be cooking some recipes I posted earlier, and a few I haven't yet (b/c they're all in my head) like a casserole of Barilla Plus Pasta, turkey sausage, and sauteed squash that is SOOO GOOD.
Wednesday we cut back the basil plants for the first time this season, and had pesto pasta and chicken for dinner Wednesday, and pesto pasta (I know, pasta is bad, but this is a celebration!) and shrimp last night.

For lunch today, we had this gorgeous salad:
iceberg, red onion, celery, cukes, kidney beans, gouda, and chunks of chicken breast which I tossed in some pesto prior to putting on the salad. DELISH.

Garden Veggies Light! (Part 1)

As promised, I now begin to post some recipes which will start to make a dent in the summer harvest.

* signifies one I haven't tried yet.

CUCUMBERS
DILLED CUCUMBERS
(My grandmother's recipe. You can eat these mild after an hour, or store for at least a month and they get stronger and more pickle-like every day. I love these.)
3 cukes
1/4 c. snipped dill
1 c. white vinegar
1/4 c. water
4 Tbsp. sugar
1/2 tsp. salt
dash pepper

Wash cukes and slice thinly or as desired. Add dill and toss.
In a 2-cup measuring cup, mix vinegar, water, sugar, salt & pepper. Stir to dissolve sugar. Pour over cukes and toss.
Cover and refrigerate until well-chilled, at least one hour.

Minted Cucumber Buttermilk Soup (cold)
This is my FIL's recipe. It is lowish-carb, and low-fat if you use LF dairy products, although some (like the FF buttermilk) may be higher in carbs. You choose. If you don't like plain yogurt at all, you probably won't like this recipe. Serve very well chilled.

1-1/2 lbs. cukes, quartered and seeded
2 c. buttermilk
1/4 c. chopped onion
2 garlic cloves
1 c. light sour cream
1 c. lowfat or FF plain yogurt
2 T. chopped fresh mint
1 T. chopped fresh chive or scallion tops
1 T. fresh lemon juice
pinch of cayenne pepper (ground/dried)
2 tsp. sugar
fresh mint sprigs for garnish

Puree cukes, buttermilk, chopped onion, and garlic until smooth. Transfer to bowl. Whisk in sour cream, yogurt, chopped mint, chives, lemon juice, sugar, and cayenne. Cover and chill. May be made one day ahead.

Stir soup and ladle into bowls. Garnish with fresh mint sprigs. 4 to 6 servings.


TOMATOES
Chilled Roasted Pepper and Tomato Soup (Southern Living) *

3 medium-size red bell peppers
2 1/2 cups vegetable juice
2 garlic cloves, chopped
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large avocado, chopped
1 cucumber, seeded and chopped
1/4 purple onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and minced (optional)
Lime wedges (optional)

Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Process peppers, vegetable juice, and next 5 ingredients until smooth; chill. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeño and lime wedges.

Note: For testing purposes only, we used V-8 juice for vegetable juice.

Yield: 4 cups

ZUCCHINI/SQUASH

CHILLED SUMMER SQUASH SOUP WITH CURRY (COOKING LIGHT) *

CHILLED SUMMER SQUASH SOUP WITH CURRY (Cooking Light) *

2 teaspoons curry powder
1 1/4 pounds yellow squash, cubed
1/2 cup chopped onion
1 (14 1/2-ounce) can vegetable broth
1 3/4 cups low-fat buttermilk
1 tablespoon chopped fresh mint
1/2 teaspoon salt

Cook curry powder in a large saucepan over medium heat 1 minute or until toasted. Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Place squash mixture in a blender; process until smooth. Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.

Yield: 5 servings (serving size: 1 cup)

CALORIES 82 (24% from fat); FAT 2.2g (sat 1g,mono 0.6g,poly 0.4g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 136mg; SODIUM 681mg; FIBER 2.5g; IRON 0.8mg; CARBOHYDRATE 12.3g

Cooking Light, JUNE 2000

SUMMER SQUASH SOUP WITH PASTA AND PARMESAN (from Cooking Light)
6 c. fat-free chicken broth
3 c. water
2-1/4 c. uncooked farfalle (about 6 oz. I use Barilla Plus)
2 c. finely chopped yellow squash
2 c. finely chopped zucchini
1 T. chopped fresh parsley
1 T. chopped fresh basil
1 T. lemon juice
1/2 t. chopped fresh oregano
1/2 t. ground black pepper
1/2 c. grated parmesan
1/4 c. thinly sliced basil

Bring water and broth to boil in dutch oven. Add pasta and cook 8 mins. or until almost tender. Add squash and all ingredients EXCEPT BASIL AND PARMESAN.
Reduce heat and simmer 4 mins. or until pasta is done and squash is tender. Sprinkle with cheese and basil.
(4) 2-cup servings
269 cals (15% from fat)
4.6 g fat (2.5gSat/1.2g Mono/0.5g poly)
16.5 g protein
39.4 g. carb (using regular farfalle/you can half the pasta to cut this down)
3.4 g fiber (using regular farfalle)
10mg cholesterol

COLD ZUCCHINI SOUP
(Family recipe. Sweet and tangy. I usually make multiple recipes of this. Can be eaten hot or cold)
1 large zucchini
1 med. onion
water
1 sm. can tomato paste
water
1/4 to 1/2 c. sugar
1 tsp. salt
black pepper
1 T. lemon juice

Dice zucchini and onion. Cover in pot with one quart of water. Bring to boil, then simmer for 45 minutes to one hour. Add tomato paste and one can water, then add sugar, salt, and pepper. Add lemon juice. Cook one hour.

SUMMER SQUASH SAUTE (Prevention Magazine) *
• 6 cloves garlic, sliced
• 2 Tbsp extra virgin olive oil
• 1 tsp red-pepper flakes
• 3 lb assorted summer squash (zucchini, yellow crookneck, etc.), thinly sliced
• 1/2 tsp salt

Time: 55 minutes
Servings: 8 (4 c total)

Heat garlic, oil, and red-pepper flakes in large sauté an over medium heat 2 to 3 minutes or until garlic begins to turn golden. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally, until squash begins to break apart. Uncover, increase heat to medium, and cook 10 to 12 minutes longer or until liquid is almost gone.

Nutritional Info Per Serving: 61 cal, 2 g pro, 6 g carb, 4 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 149 mg sodium

LEMONY STUFFED SOLE (Prevention Magazine) *
I am anxious to try this. I imagine one could use other types of fish if they like, or even pounded chicken breasts.
• 1 lb sole or flounder fillets
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 c Summer Squash Sauté (recipe above)
• 1 tsp extra virgin olive oil
• 1/4 c dry white wine, or 2 Tbsp freshly squeezed lemon juice mixed with 2 Tbsp vegetable broth
• 1 Tbsp butter
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp freshly grated lemon zest
• 1 tsp finely chopped fresh parsley

Time: 15 minutes
Servings: 4

1. Season both sides of fish with salt and pepper. Place 1 fillet on flat surface and spread 2 tablespoons of the squash evenly over top, leaving a 1/2" margin on both ends. Starting with one end, roll fillet into a cylinder and secure with wooden pick. Repeat with remaining sole and squash.

2. Heat oil in 12" nonstick skillet over medium heat and add sole, seam side up. Cook 2 minutes and add wine. Reduce heat to medium-low, cover, and cook 5 minutes longer, until fish is opaque.

3. Transfer sole to a plate and tent loosely with foil. Add butter, lemon juice, and lemon zest to skillet. Remove from heat, swirl until butter melts, and spoon over sole. Sprinkle with parsley. Remove pick before serving.

Nutritional Info Per Serving: 171 cal, 20 g pro, 4 g carb, 7 g fat, 2.5 g sat fat, 61 mg chol, 1 g fiber, 323 mg sodium

4-Step Fontina Frittata (Prevention Magazine) *
• 6 lg eggs
• 3 c Summer Squash Sauté
• 1/2 c grated Fontina cheese
• 1 tsp olive oil

Time: 20 minutes
Servings: 6

1. Preheat broiler. Position rack second from top.

2. Beat eggs in large bowl. Fold in squash and cheese.

3. Heat oil 2 to 3 minutes in medium nonstick, broiler-safe skillet over medium heat, turning pan to coat. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium-low and cook 3 to 5 minutes, lifting edges occasionally and tilting pan so uncooked egg mixture flows to bottom.

4. Broil 3 to 4 minutes or until frittata is browned and set. Serve warm or at room temperature.

Nutritional Info Per Serving: 177 cal, 11 g pro, 7 g carb, 12.5 g fat, 4 g sat fat, 222 mg chol, 2 g fiber, 291 mg sodium

Yesterday, all my troubles seemed so far away

Yesterday was a good day. Aside from being out of breakfast Lean Cuisines, I ate well, and drank more than enough water thanks to it being 500f degrees out with 500% humidity. Ah, Delaware.

Lunch was a LC panini. I admit, after that, I ate some of this bread pudding my mom had made. It was really sweet and made me wanna puke. But it could have been much worse, diet-wise, like if it had been good, I would have eaten a lot more.

Made it back to yoga today. It was hot. I was dripping with sweat. The air here is like pudding and it was extremely hard to breathe, but aside from skipping a few warrior poses which always kill my feet, I kept up. Tonight I'm hoping (and thinkin, and wishin) to go to a friend's pool after work. MUST get my ass to the beach soon!

Dinner was fantastic. Fresh tuna steaks that my dad's friend caught, which I marinated in an orange-soy-ginger marinade, broiled and sprinkled with sesame seeds and soy sauce. Side of bok choy, cooked in a pan with very little oil, then tossed with pepper, soy sauce, and a splash of sesame oil (you really don't need much of that stuff!) and then, again, sprinkled with sesame seeds. Salad was a very simple cuke-tomato-onion salad tossed with rice wine vinegar and just a smidge of lowfat feta. And more water. Jeremiah cleared his plate, which included 3 (smallish) tuna steaks. I was beaming with pride - that means he liked it. A LOT.

Late night, J busted out these damn good mini-cookies. I had two, and then just said no.

It's that time of year when we are about to be bombarded with garden veggies, so I'll be posting recipes! Healthy ones will be here on this blog, and not-so-healthy ones over at http://second-helping.blogspot.com. Stay tuned!

Blah.

No change in weight this week (probably due to vomiting this weekend - not on purpose!), but feeling crappy.

I see an obvious connection between how I eat and how I feel, yet I eat crap anyway. Why? Because it tastes so good! And it's so damn cheap and easy!

Need to get back on the ball, and definitely need to get my body moving. This has been a stagnant summer for me so far. I haven't even made it to the ocean yet (I HAVE gone to the bay!) and it's almost JULY!

Look-better-feel-better-inside-outside-Look-better-feel-better-inside-outside.

Maybe I'll have to start thinking of some new and exciting recipes soon. I even ran out of Lean Breakfast Pockets and haven't made my way back to the store yet.

I Disgust Myself.

I deserve to say I'm up ten pounds after all the crap I consumed this weekend, but somehow, I don't know how, I'm down 3.5. I've stopped trying to make sense of it all.

Because I am so ashamed, I'm going to re-cap what I did eat this weekend:

Friday - started off well.
B: Lean Pockets, coffee, water
L: LC Panini, small spinach salad (referenced in last post), water
D: Leftover Indian food (referenced in last post) - healthy, but I ate WAY too much of it.

Saturday:
Breakfast: Hidden egg (fried egg and 1 piece of [ugh] fried whole wheat bread), coffee, coffee, coffee. And then a diet Pepsi.
Lunch (this is where it gets really scary): KFC Extra-Crispy thigh and wing, coleslaw, mac'n'cheese (sm portion), and REGULAR PEPSI. Oh yeah, and a biscuit. With honey.
Dinner: Chinese takeout - 1 spring roll, 1 bowl hot'n'sour soup, 1 fried dumpling in dipping sauce, about 3/4 c. white sticky rice, Gen Tso's chicken, and a bit of Roast Pork Lo Mein. Oh yeah, and a fortune cookie.

Sunday:
Brunch: 2 Lean Cuisine 4-cheese pizza pockets. Fwiw, I see absolutely no need for FOUR TYPES OF CHEESE in a diet food. Too much cheese. And that's saying something.
Apps: Cheese and crackers, water, Strawberry Margarita.
Dinner: a very good amount of steamed crabs in Old Bay, corn on the cob w/butter and Old Bay, and a Miller Lite.
Dessert: 1.5 homemade brownies with 2 small scoops Breyer's Light Double-Churned Vanilla Bean Ice Cream, about 4 black cherries (halved) and HOT FUDGE.

I got home from eating all that yesterday and my fingers were so swollen from the sodium that my rings wouldn't budge. I drank 4 huge glasses of water before I even had to pee. I've been drinking water almost non-stop since then.

Monday:
B: coffee, lean breakfast pockets, water, water, water
L: (to be) spinach salad with either leftover chicken breast, chopped, on top, or small, broiled crab balls on top. Jello. Water.
D: slow cooker chicken breasts in salsa sauce (redundant much?) on small corn tortillas with lots of veggies. Water, water, water.

Recipe - Strawberry Spinach Salad

D'oh! It was so good I forgot to take a photo before eating it! No fear, I'm having it again for dinner (Forgot to bring it home!!!), because even though I made 1/2 recipe of dressing, there was still WAY too much for 2 side salads, which my mom and I had with Lean Cuisine Paninis.

KT120's Spinach and Strawberry salad - 4 servings

Ingredients
2 Tablespoons sesame seeds
1 Tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/4 tablespoon minced onion
10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces
1 quart strawberries, cleaned and sliced
1/4 cup almonds, blanched and silvered

Note: Proportions above are how they were given to me. I used much less oil (because I'm not a fan of oily dressings), about half or less of the sugar, and a smidge of Splenda. And a little more Worcestershire. And I just sliced the onion and put it right on the salad. I apologize to anyone who is ever offended by my bastardization of their recipes. It's what I do.

Directions:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds, Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving. ENJOY!!!

Breakfast: Coffee w/half&half (from the shop), 2 Lean Breakfast Pockets, Large glass of water
Lunch: Spinach & Strawberry salad, Lean Cuisine Panini, 1/2 Breyer's Light Yogurt with 5 cherries & 5 grapes (I had a serious sweet tooth going, but that, along with the cup of coffee I'm now drinking, seemed to quell it a bit.)
Dinner: Leftover Lamb/Vegetable/Tofu curry and rice (HEAVY on the veggies), strawberry-spinach salad, lots of water.

Planning to cook this weekend:

• butternut squash soup
• slow-cooker salsa chicken (for wraps
• salmon

I NEED A NEW SCALE!!!