South Beach Complete Dinner (All Phases)

chubzee

GRILLED CHICKEN-VEGI KABOBS

4 boneless skinless chicken breasts or 8 boneless chicken thighs
1-2 red bell peppers
2 medium sized zucchini
1 red onion or sweet Vidalia onion
marinade (use your favorite) I like McCormicks Chipotle

Cut chicken and veggies into same size pieces about 1 1/2 inches square. Marinate chicken as above. Vegetables should be marinated separately and can be marinated for a much shorter time, although you can also mariante both all day. Thread vegetables and chicken on to skewers, alternating and pressing them tightly together (to prevent "spinning" on the skewer). It's best to skewer zucchini so that the skewer goes through the skin. Grill , turn them a little more often.


Cauliflower with Bacon and Mushrooms

4 slices pre-cooked bacon (or use regular bacon)
1 T butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
1/2 red onion, diced into small pieces
1/2 cup chopped fresh parsley
salt and pepper to taste


Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Pour off most of bacon fat, but don't wipe out pan. (The original recipes leaves all the fat in the pan, but since bacon isn't even officially allowed on The South Beach Diet, I used much less bacon and then left just a tiny bit of the fat for flavor.) Add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Season with salt and pepper and serve hot.


Cucumber Salad with
Balsamic Dressing
(2-3 servings, )

2 or 3 medium cucumbers
4 T mayo or light mayo (do not use fat free)
1 T best quality balsamic vinegar (I like Fini balsamic vinegar)
1 T Splenda or sugar (or more depending on the quality of your vinegar)
1 tsp. fresh lemon juice
1 tsp. garlic puree (also called ground garlic)
sea salt to taste
fresh ground black pepper to taste

Peel cucumbers, leaving strips of peel if garden cucumbers and peeling completely if not. Cut cucumbers in half or fourths lengthwise, and then into slices and place in serving bowl. In small bowl, use wisk to combine mayo, balsamic vinegar, Splenda or sugar, lemon juice, and garlic. Combine cucumbers with dressing, season with sea salt and pepper, and serve. The salad can also be chilled for an hour or two before serving.


Serve with beverage of your choice.
(Sugar Free and low fat of course :bigsmile: )

chubzee

GRILLED CHICKEN-VEGI KABOBS

4 boneless skinless chicken breasts or 8 boneless chicken thighs
1-2 red bell peppers
2 medium sized zucchini
1 red onion or sweet Vidalia onion
marinade (use your favorite) I like McCormicks Chipotle

Cut chicken and veggies into same size pieces about 1 1/2 inches square. Marinate chicken as above. Vegetables should be marinated separately and can be marinated for a much shorter time, although you can also mariante both all day. Thread vegetables and chicken on to skewers, alternating and pressing them tightly together (to prevent "spinning" on the skewer). It's best to skewer zucchini so that the skewer goes through the skin. Grill , turn them a little more often.


Cauliflower with Bacon and Mushrooms

4 slices pre-cooked bacon (or use regular bacon)
1 T butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
1/2 red onion, diced into small pieces
1/2 cup chopped fresh parsley
salt and pepper to taste


Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Pour off most of bacon fat, but don't wipe out pan. (The original recipes leaves all the fat in the pan, but since bacon isn't even officially allowed on The South Beach Diet, I used much less bacon and then left just a tiny bit of the fat for flavor.) Add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Season with salt and pepper and serve hot.


Cucumber Salad with
Balsamic Dressing
(2-3 servings, )

2 or 3 medium cucumbers
4 T mayo or light mayo (do not use fat free)
1 T best quality balsamic vinegar (I like Fini balsamic vinegar)
1 T Splenda or sugar (or more depending on the quality of your vinegar)
1 tsp. fresh lemon juice
1 tsp. garlic puree (also called ground garlic)
sea salt to taste
fresh ground black pepper to taste

Peel cucumbers, leaving strips of peel if garden cucumbers and peeling completely if not. Cut cucumbers in half or fourths lengthwise, and then into slices and place in serving bowl. In small bowl, use wisk to combine mayo, balsamic vinegar, Splenda or sugar, lemon juice, and garlic. Combine cucumbers with dressing, season with sea salt and pepper, and serve. The salad can also be chilled for an hour or two before serving.


Serve with beverage of your choice.
(Sugar Free and low fat of course :bigsmile: )