Kristin's Yummy Stuff

I'm on yet another diet.  Ho hum.  So I got this recipe from the 17 Day Diet and I LOVED IT.  I have never before taken seconds of fish.  I can tolerate fish but far from enjoy it usually. Ingredients: Wild Atlantic salmon cut into serving size pieces Olive oil garlic chopped or minced Lemon juice - fresh is best Oregano Place salmon in a glass baking dish Lightly brush each salmon filet with olive oil Season with oregano to taste Place minced garlic (liberally) on each piece of fish - I say the more the merrier Squeeze a few lemons over the fish Bake at 350 for 25 minutes. 

These were delicious and are acceptable on the South Beach Diet. This would make an excellent side dish for a holiday or just your average Tuesday. Very simple. 1 lb Brussels Sprouts 1/4 cup Gorgonzola 1/4 cup chopped nuts (I used macadamia nuts, but you could use walnuts, pecans, even peanuts or pine nuts) tbsp olive oil Shred/chop the Brussels sprouts. Heat olive oil over medium heat. Saute the Brussels sprouts until tender and slightly browned. Toss in Gorgonzola and nuts. Serve hot. You could also get creative and try feta or goat cheese. Yum!

I adapted this from a Kalyn's Kitchen recipe.  6 red or green peppers ...2 lbs Ground Turkey 2 Italian sausage (hot or mild) 1 cup diced onion 1 cup diced crimini mushroom 1 cup diced pepper (tops of peppers) olive oil for browning meat and veggies Salt and pepper 2 big handfuls grated Parmesan (you could use 2 cups low fat mozzarella which the SB recipe calls for but I did not have. YUM!) 1 cup tomato sauce or substitute tomato paste and some beef broth. Preheat oven to 375. Cut tops off peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed. In very large frying pan, cook ground turkey and sausage (squished from the links) until lightly browned. I used a potato masher to break up the sausage into smaller bits. Add to meat to a colander to drain fat if desired. In a pan add oil to and coo...

Got this recipe from Kayln's Kitchen.  A wonderful blog with lots of South Beach diet recipes.  I've never really had risotto and was wary...but this was a great surprise and so YUM-O! 6 cups low-sodium chicken stock (or use 4 cups stock and 2 cups water) Kayln's Kitchen recommends 1 tsp Better than Boullion Mushroom base.  I did not have and did not use. 1 1/2 T olive oil 1/2 cup finely diced celery 1/2 large onion, finely diced 3/4 lb. mushrooms, finely diced  - I used Crimini 1 medium carrot, finely chopped 1 T fresh thyme chopped.  Or 1 tsp dried. fresh ground black pepper to taste 3/4 cups barley 1 bay leaf 2-3 T chopped parsley to garnish (optional) Put chicken stock (plus mushroom base if using) in sauce pan and bring to a gentle boil then turn heat to very low and keep hot. In medium-sized heavy pot, heat 1 T olive oil, then add onion and celery and cook until softened, about 5 minutes. Add mushrooms, carrots, and thyme an...

I took and adapted this recipe from Kayln's Kitchen. It is a South Beach Phase 1 meal. And was DELICIOUS. The kids scarfed it. I made plenty for leftovers so that I could have a quick lunch this week. 6 chicken thighs (with skin and bone) 1 cup soy sauce (low-sodium soy sauce or Tamari is probably best, since the sauce gets reduced) 1/2 cup white wine vinegar (I used half white vinegar and half white cooking wine since our commisary did not have this) 1 1/4 cup water 2 tsp. garlic puree 3 bay leaves 1 small onion, sliced in large slices fresh ground black pepper to taste Trim excess skin and fat from chicken, but leave some on. Put chicken in single layer, skin side down, in heavy pan on Med High. Brown on each side. Mix other ingredients and pour over chicken. Simmer for 1/2 hour or so until cooked nearly cooked through, turning once. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler. Strain liquid to remove ...