Thursday, April 21, 2011

Vegetarian Coconut Chicken

I have been looking for some newer recipes lately and seeing how I can convert something interesting into a vegetarian option. So I ventured into the chicken section of my south beach book last week and gave this a whirl. As you can see I added too much coconut milk - and MAN was it spicy - but I totally dug it. Next time I will add less than a pound of my cajun spice to it :) For bryan's sake of course!

  • fake chicken pieces (they have this in frozen food in a couple brands next to boca and garden etc)
  • 1T evoo
  • 1/2 onion
  • 2 cloves garlic
  • dash of cilantro
  • squirt of ginger paste
  • squire of lemon
  • dash of cumin
  • dash of turmeric
  • 1/2C light coconut milk
  • 1T nuts (we used peanuts but it calls for macadamia - cashews also a good option)
  • dash of splenda
  • splash of red pepper spicing
  1. defrost your "chicken" in the microwave
  2. heat evoo in skillet
  3. heat up your chick on stove and then remove and put on a plate
  4. heat garlic, onion, and then spices in skillet
  5. Add lemon, nuts, coconut milk and splenda to your concoction, perhaps a little veggie broth if its handy. at this point you can spice the mixture to your taste - if you see something in your spicerack that might give it a kick or too - throw it in :) Poor bryan was cooling his mouth off for hours
  6. Add chicken back to skillet and cook until boiled to thickness
  7. Serve and Enjoy!

Thursday, April 14, 2011

Fried Green Tomatoes - South Beach Style

I have seen friends making these in pictures on facebook recently and wanted to join in on the fun. Besides - who doesn't love the movie - "TOWANDAAAAAA" hehe

  • green tomatoes
  • finely chopped pecans
  • whole wheat flour
  • finely ground black pepper
  • red pepper
  • evoo

  1. Slice tomatoes into 1/2" slices
  2. Mix flour, pepper, and pecans into shallow bowl
  3. Coat each side of tomato
  4. Sautee in evoo
  5. Serve & Enjoy

Monday, April 4, 2011

South Beach Chocolate Pie

So - I happen to be married to a man with a SWEET tooth. When the ice cream truck sings through the neighborhood we loses his mind and its everything he can do to keep from drooling and chasing after the singing truck of sweet cream. Of course, being that his mother and grandmother have diabetes I am staunch in trying to prevent as much sugar to pass his lips as possible. So here is a quick and easy recipe that he LOVES and minimizes the calories and sugar. Best of all it is south beach. :)

  • 1 box sugarfree instant pudding mix
  • 2.5C skim milk
  • 2T low sugar peanut butter (creamy)
  • 2C crispy rice cereal

  1. Heat peanut butter in frying pan under low heat (make sure its low or you will burn it - low is enough to melt it really fast anyhow)
  2. Fill a pie pan bottom with cereal
  3. Once peanut butter has melted a good bit, drizzle it over the cereal mashing it into the pie pan and up the sides to build your crust
  4. Put the pie crust in the freezer for 1 hour (or until it hardens)
  5. Pour pudding mix in a bowl and mix it with milk and wisk it as directions call for
  6. Once your pudding is well mixed pour it into your pie pan and stick it in the fridge to harden

Thats all - so so good :)

*We like to use that new whipped creamy peanut butter - so good
*Bryan likes to throw a chunk of peanut butter on top of his
*As you can see above we are having trouble making it a solid pie piece, but trust me - well keep trying ;)


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