Wired in the Floribbean

Balsamic Chicken - Level 1

2011-04-23T00:39:00.000-04:00

I love this chicken and it's really easy to make.

Balsamic Chicken - Level 1

1/4 cup balsamic vinegar
1/4 cup agave nectar
1/4 cup olive oil
2 Tablespoons chopped fresh rosemary
1 teaspoon salt
3 pounds chicken pieces - thighs, breasts or a combo of both

Combine the balsamic vinegar, agave nectar, olive oil, rosemary and salt in a large zip loc plastic bag. Add the chicken and mush around a little. Seal and put in the refrigerator to chill for at least 2 hours, turning occasionally.

When ready to bake, remove the chicken from the bag and place in a lightly greased 13 x 9 baking pan. Pour the marinade over the top and bake in a preheated 375 oven for 45 minutes or until done, basting often with the pan drippings.

I like to serve this with Feta Green Beans.

Enjoy!
_________________
Foxye
Started Somersizing

A smile is a curve that sets everything straight.

Easy Feta Green Beans - Level 1

2011-04-23T00:37:00.000-04:00

This is easy to make - the warm green beans cook the tomatoes and melt the feta.

Easy Feta Green Beans - Level 1

1 pound fresh green beans
1 large ripe tomato
4 ounces crumbled feta cheese

Rinse green beans under cold water and shake dry. Snip off the ends and break into bite size pieces.

Add 2 inches of water to a large pot. Place steamer basket in the pot and add the green beans. Cover the pot and bring the water to a boil. Reduce heat to medium high and steam the green beans for 20 minutes - they should be crisp tender.

While the green beans are cooking peel, deseed and chop the tomato. Put the prepped tomato and crumbled feta a large serving bowl. Add the hot green beans and mix well. Serve.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Peach Cobbler

2010-07-24T15:43:00.001-04:00

We went to the green market this morning and the peaches.....OH the peaches. Bite into dribble juicy down your chin GOOD! 5 of them were nice enough to sacrifice themselves for a peach cobbler. Not just any peach cobbler, the world's easiest best tasting peach cobbler ever!

Peach Cobbler (Level 2* Carbo)

5 peaches
3/4 cup brown sugar substitute (I use Whey Low gold)
1 teaspoon cinnamon
1 tablespoon white whole wheat flour
1 teaspoon vanilla
1 cup white whole wheat flour
3 tablespoon brown sugar substitute (I use Whey Low gold)
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons Promise fat free margarine
2/3 cup fat free milk
2 teaspoons lemon juice
1 tablespoon brown sugar substitute, reserve for topping crust

Preheat your oven to 425 F.

Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.

I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.

In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.

Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.

After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.

Remove from oven and cool on wire rack.

Best eaten warm.

* The peaches make this level 2. You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Uninterrupted recipe:

Peach Cobbler (Level 2* Carbo)

5 peaches

3/4 cup brown sugar substitute (I use Whey Low gold)

1 teaspoon cinnamon

1 tablespoon white whole wheat flour

1 teaspoon vanilla

1 cup white whole wheat flour

3 tablespoon brown sugar substitute (I use Whey Low gold)

1 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons Promise fat free margarine

2/3 cup fat free milk

2 teaspoons lemon juice

1 tablespoon brown sugar substitute, reserve for topping crust

Preheat your oven to 425 F.

Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.

I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.

Remove from oven and cool on wire rack.

Best eaten warm.

* The peaches make this level 2. You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Whole Wheat Bread (Level 1 Carbo)

2010-07-19T16:21:00.001-04:00

Talk about easy - a great whole wheat bread that isn't hard. Makes great sandwiches.

Whole Wheat Bread (Level 1 Carbo)

1 1/2 teaspoons active dry yeast
3 cups whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons white sugar substitute (I use Whey Low)
1 1/2 tablespoons nonfat dry milk powder
1 1/2 tablespoons Promise fat free margarine
1 1/4 cups warm water (110 degrees F)

Place the ingredients in your bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.

Enjoy!

Foxye
The Floribbean
Somersizing since 01/03

Grilled Lamb Chops (Level 1)

2010-07-19T08:24:00.001-04:00

Marinade, meat and grill. Summer is so easy!

Grilled Lamb Chops (Level 1)

3 tablespoons olive oil
1 teaspoons grated lemon zest
3 tablespoons lemon juice
2 cloves minced garlic
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
6 lamb chops

To make the marinade, mix together the oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt and pepper in a large zip top bag. Add chops and marinate for at least 4 hours. Mix occassionally.

Preheat the grill, and place the lamb chops directly over hot coals. My Squeeze likes his medium rare, so I cook his for 2-3 minutes per side. I believe lamb should be brown all the way through, so I cook mine for 4-5 minutes per side.

Enjoy!

Foxye
The Floribbean
Somersizing since 01/03

Grilled Stuffed Tomatoes (Level 1)

2010-07-19T08:03:00.002-04:00

Do you have picky eaters that don't like veggies? Feed them these and watch them devour them!

Grilled Stuffed Tomatoes (Level 1)

4 medium tomatoes
1 teaspoon olive oil
1 onion, finely diced
1 small zucchini, grated
2 cloves garlic, minced
1 teaspoon dried basil
1/4 cup ricotta cheese
salt and pepper
1/4 cup grated Parmesan cheese

Slice the tops off the tomatoes and scoop out the insides. Chop up the insides of the tomatoes and set aside.

Heat the oil in the pan and saute the zucchini, onion and garlic until tender. Add the reserved chopped tomato, basil and salt and pepper to taste. Stir in the ricotta cheese.

Stuff the tomatoes with the mixture and sprinkle with Parmesan cheese.

Grill on barbecue for 10-15 minutes, then pop them under the broiler in the oven for a minute to brown the tops.

Enjoy!

Foxye
The Floribbean
Somersizing since 01/03

Strawberry Rhubarb Sauce

2010-06-20T19:33:00.000-04:00

Strawberry Rhubarb Sauce - almost level 1

Love this over ice cream or cake, or even on it's own. It's really easy to make.

1 12 oz package frozen strawberries - unsweetened
1 12 oz package frozen rhubarb - chopped
1 cup sugar substitute (I use Whey Low)
1 tablespoon orange zest

Place all of the ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is tender. (about 20 minutes).

Serve warm, room temp or chilled. Store covered in refrigerator.

Enjoy!

Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Caramel Sauce

2010-06-20T19:00:00.003-04:00

Caramel Sauce - Level 1

This is good served warm - you can make it ahead and reheat when you're ready to use it.

1 cup heavy cream
1 cup brown sugar substitute (I use Whey Low Gold)
1/2 stick of butter

Mix all ingredients together in a saucepan, stirring occasionally just until it starts boiling. Turn the heat to low and let simmer for 20 minutes.

Enjoy!

Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Easy and Elegant Berry Marscapone Dessert (Almost Level 1)

2010-05-17T09:06:00.001-04:00

I wanted something special this weekend, but didn't feel like baking - or shopping! So I went through my fridge and came up with this -

Easy and Elegant Berry Marscapone Dessert (Almost Level 1)

1 8 oz tub marscapone cheese
3 tablespoons sugar substitute
1/2 teaspoon vanilla
fresh berries, I used strawberries, blackberries and blueberries
Brown sugar substitute to taste

Cut the strawberries in quarters (or halves if small). Toss all the berries in a bowl with brown sugar substitute for sweetening to taste. (I used Whey Low Gold). Let sit in the fridge for at least 1/2 hour. (You can use regular sugar substitute).

In a separate bowl mix the marscapone, 3 tablespoons sugar substitute and vanilla. I used my hand mixer and mixed it until it was stiff.

Let the marscapone chill in the fridge.

Get out 4 pretty sherbert or custard cups. Using an ice cream scoop, scoop out 1 scoop of the marscapone mixture into each cup. Cover with sweetened berries and their juices. Top with sweetened whipped cream.

This was way too easy, tasted amazing and looked beautiful!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Lebanese Eggplant Casserole (Level 1)

2010-05-03T08:09:00.009-04:00

A friend came by with some eggplants so I reprised an old favorite I hadn't made for a LONG time. This one is special, the flavors blend together nicely.

Lebanese Eggplant Casserole (Level 1)

1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter

I used two 1 pound eggplants this time for nice sized rounds.

Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.

Don't be shy with the salt. You wipe it off later.

Let sit for about 1/2 hour then drain off any water.

This is after 15 minutes. You can see they give off a lot of water!

Heat the olive oil in a large saute pan over medium high heat. Chop the onions.

I used ground beef this time because lamb was 3 times the price.

Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.

In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.

Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.

Cover and bake in 450 oven for 1 hour.

Serve and enjoy!

And here is an uninterrupted copy of the recipe.

Lebanese Eggplant Casserole (Level 1)

1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter

Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.

Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.

In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.

Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.

Cover and bake in 450 oven for 1 hour.

**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.

**I've made this with ground beef too when I can't get lamb

Enjoy!

Classy Coleslaw

2009-12-26T05:30:00.002-05:00

Classy Coleslaw (almost level 1)

The cranberries make this almost level 1.

3 cups shredded cabbage
1/2 cup dried unsweetened cranberries
1/2 cup shredded jicama
1/4 cup sliced green onions
1/3 cup plain yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
salt and pepper to taste

Combine the cabbage, cranberries, jicama and green onions in a large bowl.

Combine the yogurt, mayonnaise, mustard and dill in a small bowl and blend well. Add salt & pepper to taste.

Pour the dressing over the salad. Toss and serve.

Enjoy!

Foxye

Somersizing since 01/03

Broccoli Cheese Bake

2009-10-24T21:12:00.001-04:00

Cheesy!

Broccoli Cheese Bake (Level 1)

3 to 4 cups of broccoli
2 beaten eggs
1 cup ricotta cheese
2 teaspoons minced scallion
1/2 teaspoon worchestershire sauce
salt & pepper to taste
1/2 cup grated cheddar cheese - divided
4 tablespoons butter

Butter casserole dish and preheat oven to 350.

Trim the broccoli. Parboil for 7 minutes, drain and place in casserole dish.

Mix the eggs, ricotta, scallion, worcestershire, salt, pepper and 1/4 cup cheddar. Pour over the broccoli.

cover with the remaining 1/4 cup cheddar. Dot with the butter and bake for 25 to 30 minutes.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Shish Kebob

2009-10-24T20:44:00.001-04:00

Shish Kebob (level 1)

1/2 cup lemon juice
1/4 cup olive oil
3 scallions minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 clove minced garlic
2 teaspoons curry powder
2 teaspoons salt
2 pounds lamb, cubed
2 zucchini
2 green peppers
8 pearl onions
2 cups cherry tomatoes
2 cups baby bella mushroom caps

Combine marinade ingredients - lemon juice through salt - in a bowl. Stir to
combine.

Add the lamb cubes to the marinade and let sit on the counter for 2 hours. Drain
and reserve marinade.

Cut the zucchini into 1 inch pieces. Cube the green peppers. Peel the onions.

Skewer the lamb, zucchini, green peppers and onions, alternating veggies with
lamb.

Skewer the tomatoes and mushroom caps, alternating the tomatoes and mushrooms.

Barbeque the lamb skewers over the grill for 10 minutes, basting with the
reserved marinade. Add the tomato skewers to the grill, baste with marinade and
grill all for 5 more minutes being sure to baste.

Put on a serving platter and serve.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Deli Style Green Bean Salad

2009-10-24T20:11:00.001-04:00

It's still picnic time down here - it's always picnic time down here! This is
good for picnics - tailgates - bbqs - anything!

Deli Style Green Bean Salad (Level 1)

4 small summer or yellow squash
3 cups cooked sliced green beans
1 onion chopped
3 tablespoons olive oil
2 tablespoons vinegar
1 cup canned soy beans drained of liquid
2 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon Coleman dry mustard
1/4 teaspoon paprika
1 cup cour cream

Slice the squash and steam for 3 minutes.

Toss together the squash, green beans, onion, olive oil, vinegar, and soybeans
and chill.

Mix together the red wine vinegar, lemon juice, salt, sugar substitute, dry
mustard and paprika. Pour over the vegetables and stir to coat. Marinate
overnight in the refirgerator.

Add sour cream, stir to combine and serve.

Enjoy!
Foxye
Somersizing since 01/03

Tomato Relish

2009-10-24T19:36:00.001-04:00

Use with burgers, chicken, just about anything!

Tomato Relish (Level 1)

8 cups chopped very ripe tomatoes
1 cup chopped celery
1 large onion chopped
1 green bell pepper chopped
1 cup apple cider vinegar
1 cup agave nectar
2 teaspoons paprika
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon pickling spices

Combine the tomatoes, celery, onion and bell pepper in a colander and drain for
an hour.

Combine the rest of the ingredients in a saucepan and bring to a boil. Let boil
for 5 minutes, then remove from stove.

Cool the sauce and then pour over the tomato mixture in a bowl. Stir to combine
and let stand overnight.

Store in covered jars in the fridge.

Enjoy!

Foxye
Somersizing since 01/03

Chili Sauce

2009-10-24T19:34:00.003-04:00

Welcome to condiment heaven - meet ketchup's hot cousin

Chili Sauce (Level 1)

10 large tomatoes
2 onions
1 red bell pepper
1 green bell pepper
1/2 cup sugar substitute
1 teaspoon salt
1 1/2 cups red cider vinegar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon Tabasco sauce

Peel and quarter the tomatoes. Mince the onions and peppers. Put all the
ingredients in a heavy pot and simmer over a very low heat for 2 hours until it
is very thick. Taste and add more hot sauce to taste (If it needs it).

Store in the fridge in covered containers or jars.

Enjoy!

Foxye
Somersizing since 01/03

Big Batch Spaghetti Sauce

2009-10-24T19:32:00.001-04:00

Shall we talk sauce? Big batch sauce that freezes well?

Big Batch Spaghetti Sauce (Level 1)

1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary

Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.

Peel the tomatoes and cut into eights. Add to the pot.

Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.

This freezes really well in covered containers or plastic bags.

Enjoy!

Foxye
Somersizing since 01/03

Baked Tomato Casserole

2009-10-24T19:31:00.001-04:00

Easy and cheesy -

Baked Tomato Casserole (level 1)

4 tomatoes
Salt & pepper to taste
1/2 cup mayonnaise
1/2 cup minced scallions
1/2 cup grated cheddar cheese

Butter a casserole dish.

Peel the tomatoes and cut in half. Place them in the dish. Season with salt and
pepper. Layer with mayonnaise, then onion and then top with grated cheese.

Bake at 325 for 20 minutes.

Enjoy!

Foxye
Somersizing since 01/03

Green Tomato Saute

2009-10-24T19:29:00.001-04:00

The curry gives this a rich exotic taste.

Green Tomato Saute (Level 1)

3 tablespoons butter
1 small onion sliced
1 teaspoon curry powder
2 large green tomatoes sliced
salt & pepper to taste

Melt the butter in a skillet, add the onions and saute until softened. Add the
curry and then the tomatoes. Fry until cooked. Season with salt & pepper to
taste and serve.

Enjoy!

Foxye
Somersizing since 01/03

Marinated Tomatoes & Mushrooms

2009-10-24T19:28:00.002-04:00

What to do with tomatoes? Marinate them with other stuff!

Marinated Tomatoes & Mushrooms (level 1)

1/2 pound baby bella mushrooms
1 jar marinated artichoke hearts (don't drain)
1/4 cup evoo
5 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/2 teaspoon Colemans dry mustard
1 small garlic clove chopped
1/2 teaspoon salt
Black pepper to taste

Put everything in a plastic bag and mush together to combine. Chill overnight in
the fridge. Skin and chop in a large chunky dice enough tomatoes to make 2
generous cups. Add them to the marinade in the bag - then put bag in the fridge
for another 3 hours before serving.

Enjoy!
Foxye

Somersizing since 01/03

Marinated Tomatoes

2009-10-24T19:26:00.002-04:00

What to do with tomatoes? Marinate them!

Marinated Tomatoes (Level 1)

10-12 tomatoes
1 red onion
1 cup evoo
1/3 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon Colemans dry mustard
1/2 teaspoon pepper
2 cloves minced garlic

Peel and slice the tomatoes. Slice the onions thinly and combine the tomatoes
and onions in a bowl.

Combine the rest of the ingredients in a mixing bowl. Mix well until combined.
Pour over the tomatoes and onions. Cover and refrigerate for a few hours, making
sure to "baste" them ever 30 minutes. Serve chilled.

Creamy Italian Sliced Tomato Salad

2009-10-24T19:25:00.001-04:00

Sliced tomato salad - big chunky slices of tomato with dressing over them - try
this one I love it on tomato slices

Creamy Italian Dressing (Level 1)

1 cup mayonnaise
1/2 cup sour cream
1 teaspoon italian herbs
1 1/2 teaspoon lemon juice
1/2 teaspoon worchestershire sauce
1/4 teaspoon salt
1 tablespoon chopped scallion
2 teaspoons capers

Mix everything in a bowl and chill.

Enjoy!
Foxye

Somersizing since 01/03

Veggie Juice Cocktail

2009-10-24T19:24:00.000-04:00

Veggie Juice Cocktail (level 1)

10-12 tomatoes
1/4 cup vinegar
1 teaspoon sugar substitute
1 teaspoon salt
1 bay leaf
2 celery leaf shoots
2 onion slices

Put everything into a pot, bring to a boil and let simmer for 30 minutes. Strain
into a jar or pitcher. Keep covered in the fridge. I like to drink it over ice
in a tall glass.

Enjoy!
Foxye

Somersizing since 01/03

Winn Dixie brand Salsa

2009-07-12T18:33:00.004-04:00

I am not a Winn Dixie shopper. The only time I EVER go to Winn Dixie is when I am in a super rush and have to pick up something really basic. I was in a rush today and guess what I found - Winn Dixie has a complete line of their own salsas and picante sauces AND lots of them are legal!

Just to try them I bought 2 kinds - their Chunky Salsa and their Roasted Chipotle Salsa.

The Chunky salsa is really nice - I bought the medium and it has a nice bite to it. It is nice and chunky, not watery. LIKED IT - a LOT!

Winn Dixie brand Chunky Salsa (medium) ingredients: diced tomatoes, water, fresh jalapeno peppers, tomato paste, fresh onions, distilled vinegar, dehydrated onions, salt, dehydrated garlic, natural flavor

The Roasted Chipotle Salsa was also surprisingly good. I prefer chunky salsa, but this had a lot of body to it. It was not just water.

Winn Dixie brand Roasted Chipolte Salsa ingredients: tomatoes, roasted tomato puree, water, jalapeno peppers, onions, distilled vinegar, salt, dehydrated garlic, chipotle peppers, garlic, natural flavor, spices

I recommend these both, and I am sure the other flavors, types are just as good. Just be sure to read the ingredients of each, as they were not all legal.

And guess what? They have their own line of spaghetti sauces which are also legal - I bought a couple of bottles and will let you know what I think when I've tried them.

Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03

Deviled Crab

2009-07-03T09:01:00.001-04:00

Deviled Crab (Level 1)

We had surf & turf for dinner last nite, it's always easy! Just grilled up some steaks, made deviled crab and a salad. I was going to make crab cakes, but decided on this as the lazy way instead.

Deviled Crab (Level 1)

1 1/2 tablespoons unsalted butter
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup minced celery
1/2 pound lump crab meat, flaked
3 tablespoons mayonnaise
1/4 cup scallion greens sliced thin
2 tablespoons grated parmesan cheese
1/2 teaspoon worcestershire sauce
2 tablespoons minced fresh parsley
2 tablespoons chopped pimento
pinch cayenne to taste
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted

Set oven rack to top 1/3 of your oven. Preheat oven to 400. Lightly spray two 1 cup ramekins with Pam.

Melt the 1 1/2 tablespoons butter over medium low heat in a heavy skillet. Add the onion, bell pepper and celery and cook, stirring often, until they are softened. Stir in the crab meat, mayonnaise, scallion greens, parmesan cheese, worcestershire sauce, parsley, pimento and cayenne. Remove from heat and divide the mixture between the 2 ramekins.

Sprinkle the 1 tablespoon parmesan cheese over the tops of the crab mixture, then drizzle with the melted butter.

Place the ramekins on the rack of a broiler pan and cook on top rack for 10 minutes.

Serve and enjoy! Just make sure you warn your dining partner that the ramekin is HOT.
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Roasted Vegetable Salad

2009-07-03T08:58:00.000-04:00

Roasted Vegetable Salad (Level 1)

I made up this dressing, I'd had something else in mind but didn't have all the ingredients so I winged it. This dressing is so absolutely good I can't resist it - I keep spilling it on my hands by accident as I make it up just so I can eat it! Last night I made an impromptu salad with roasted vegetables. We were just going to have roasted vegetables but I really wanted some of this dressing. So I roasted up some veggies and as they were cooking I lined 2 salad plates with baby spinach leaves. I stacked the roasted veggies up on the bed of spinach leaves, sprinkled on some feta and then SALAD DRESSING - yum.

Here is the recipe for the dressing - I can't figure out what to name it, My Addiction?

3/4 cup mayonnaise
2 tablespoons red wine vinegar
1/3 cup brown sugar substitute (I use Whey Low Gold)
Salt & Pepper to taste

Mix the ingredients together with a wisk. Refrigerate.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Strawberry "Shortcake"

2009-05-30T21:35:00.006-04:00

I think strawberries are one of the best things in the whole world. The Florida grown ones during our strawberry season, and Driscoll's brand when they are in season. Sweet!

I like to make a Faux Strawberry Shortcake just using sliced berries and whipped cream.

Clean, hull and slice up a 16 oz container of strawberries. Put them in a bowl and add some brown sugar substitute (I use Whey Low Gold) to taste. Toss until the strawberries are coated, then put in the refrigerator for about an hour to sweeten the berries.

Remove the sweetened berries from the refrigerator, and divide them into 2 bowls (I like a LOT of strawberries!), reserving a few for garnishing. Top with sweetened whipped cream and the reserved berries. Drizzle the sweet strawberry juice from the bottom of the mixing bowl over the top of the whipped cream. Serve.

You can also use 2 pancakes in each dish, layering 1 warmed pancake, strawberries, 2nd warmed pancake then whipped cream. When I make it this way, I like to sprinkle a little bit of powdered sugar substitute on the pancakes before I put them in the dish.

My favorite pancake recipe is from Peter Neuman:

1/2 cup of pork rind flour***
1/4 cup plus one tablespoon heavy whipping cream
2 eggs
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon flavoring extract (Vanilla, maple, and butterscotch are some suggestions)
4 tablespoons sugar substitute (I use Whey Low)
*** One 80 gram bag of pork rinds yields about one cup of pork rind flour. Using a blender, food processor, or heavy rolling pin and plastic bag, grind or crush pork rinds, ONE at a time (to ensure the pork rinds are ground as find as possible), into a fine powder resembling brown sugar. ***

In a medium bowl, mix all ingredients except pork rinds with whisk or electric mixer until thoroughly blended. Using a blender or food processor, grind the pork rinds, one at a time, into a substance that resembles brown sugar or flour. Add pork rinds to egg-cream mixture and mix until thoroughly blended. Allow to stand 5-10 minutes, to allow the pork rinds to soften. Cook in a greased frying pan over medium heat on the stovetop. Cook for 5-7 minutes on each side, until they are dark brown, this will ensure the pancakes cook through completely.

Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03

Eden brand canned Beans & Rice

2009-05-10T18:48:00.002-04:00

Hey guys I found something at Publix today you are all going to love!

Eden Organic brand Caribbean Rice & Beans and Cajun Rice & Beans

Legal level 1 carbo meal! I just had it for dinner and it is GOOD.

They come in 15 ounce cans and cost $1.59 a can. Something good to have in the pantry or at the office for a quick meal.

Cajun Rice & Beans ingredients: Water, brown rice, small red beans, tomato puree, onion flakes, garlic powder, dried red pepper flakes, sea salt, cayenne pepper, parsley flakes, bay leaf powder, black pepper, cumin.

Caribbean Rice & Beans ingredients: Water, brown rice, black turtle beans, onion flakes, paprika powder, garlic powder, sea salt, cumin powder, cayenne pepper, cinnamon powder.

--
Foxye
Jupiter Florida USA
Somersizing since 01/03

Lemon Mousse

2009-02-26T18:58:00.003-05:00

This is a nice fluffy rich mousse. First you make a lemon curd, allow it to chill and then mix in whipped cream.

Lemon Mousse (Level 1)

6 egg yolks
1/2 cup sugar substitute (I use Whey Low)
4 tablespoons lemon juice, or juice of 2 lemons (if using fresh lemons, you can grate in the lemon rind with the juice)
1 stick (1/2 cup) unsalted butter
1 cup whipping cream

Beat together the egg yolks and sugar substitute on medium speed with mixer for 2 to 3 minutes until they are a pale yellow color. Add the lemon juice, zest (if using) and butter, beating to mix.

Transfer mixture to a saucepan. Cook over low heat and stir with a wooden spoon about 10 minutes until the mixture smoothes and thickens. Be careful not to overcook as it will separate.

Remove from heat and pour into a bowl. Allow to cool, then cover and refrigerate. Allow to chill for at least 2 hours.

Whip cold cream until stiff peaks form. Fold the whipped cream into the chilled lemon mixture. Divide the mousse evenly into individual serving dishes - ramekins, wine glasses, sherbert cups. You can serve immediately or store covered in the fridge until ready to serve.

Enjoy!
Foxye
Jupiter Florida USA

Somersizing since 02/03

SOMERSIZING QUESTIONS AND ANSWERS

2009-01-29T10:31:00.003-05:00

SOMERSIZING QUESTIONS AND ANSWERS (from SuzanneSomers.com)

I often receive emails asking questions about the Somersizing program. I decided to compile them on this question and answer page. If you have a Somersizng question, do not hesitate to email me at somersizing@yahoo.com.

Q: IS CREAM BRULEE ON LEVEL 1 AND IS IT A PROTIEN OR CARB?

A: Somersized Crème Brulee that is homemade is a level one pro/fat treat as it is made of eggs, cream, and artificial sweetener.

Q: CAN SOMEONE ON LEVEL ONE HAVE SUGAR FREE JELLO ?

A: Sugar free Jell-o™ gelatin is allowed on level one after either a pro/fat or carb meal. Sugar-free Jell-o™ pudding is funky because it is made with corn starch.

Q: DOES SUSANNE SOMERS HAVE A SPECIFIC WEBSITE FOR THIS PLAN?

A: www.suzannesomers.com

Q: CAN I DRINK ALCOHOL AT LEAST 2 TIMES A WEEK IN MODERATION?

A: Alcohol is very high in both carbs and fats, therefore it should be avoided on level one. However, Suzanne says if you must drink, red wine is the best choice.

Q: SHOULD I NOT EAT AFTER 6 OR 8 PM? DOES IT REALLY MAKE A DIFFERENCE?

A: Some people find that if they eat carbs late at night, it causes them to stall because you don’t have a chance to use the carbs for energy. Otherwise, it shouldn’t matter.

Q: I WAS JUST TRYIING TO FIGURE OUT WHAT “FF” and “WW” STAND FOR?

A: FF means fat free and WW means whole wheat.

Q: WHAT "FOOD GROUP" IS PEANUT BUTTER? CAN IT BE EATEN AT ALL ON THE SS PLAN, OR IS IT JUST PLAIN FUNKY?

A: Peanut butter is funky on level one. However, you can enjoy natural peanut butter in moderation on level two.

Q: I WAS WONDERING IF FLAVORED FAT FREE YOGURT IS LEGAL OR NOT?

A: Fat-free flavored yogurt is funky. However, you can buy plain fat free yogurt and sweeten and flavor it yourself for a legal level one carb.

Q: THERE'S THIS BREAD THAT IS REALY DELICIOUS, BUT I'M NOT SURE IF IT'S OK OR NOT. IT'S CALLED HEALTHY MULTI-GRAIN BREAD, AND I'LL LIST THE INGREDIENTS SO YOU CAN SEE IF IT'S ALLOWABLE: unbleached flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, buttermilk (cultured pasteurized skim milk, milk, sodium citrate, salt), brown sugar, brown rice, honey, cornmeal, wheat bran, rolled oats, vital wheat gluten, yeast, oat fiber, calcium sulfate, salt, vinegar, black and white sesame seeds, poppy seeds, and soy flour. I NOTICED THE HONEY AND BROWN SUGAR AS I WAS TYPING, I'M NOT SURE IF THAT'S A PROBLEM OR NOT. ANYWAYS, IF YOU COULD JUST TELL ME WHETHER OR NOT YOU THINK THIS BREAD IS OK, I WOULD APPRECIATE IT!

A: Beyond the fact that the bread has brown sugar and honey, it is made with unbleached flour which is regular flour. Only whole grain flours are allowed on Somersizing. It is also made with buttermilk (funky), sesame seeds (funky), poppy seeds (funky), cornmeal (funky) and soy flour (funky). Good luck finding a new bread.

Q: I FOUND THIS CHOCOLATE BAR THAT'S SUGAR AND CARB FREE...IT'S MADE WITH malitol, almonds, cocoa butter, full cream powder, cocoa mass, soy lecithin, and natural vanilla. I'M PRETTY SURE IT'S LEGAL, BUT I WAS WONDERING IF YOU COULD DOUBLE CHECK FOR ME!!

A: Almonds are not allowed on level one. Cocoa has caffeine, carbs, and fat and is therefore funky on level one. Malitol, while allowed, is not recommended in large quantities as it upsets the digestive system.

Q: WHEN MAKING EGG OMELETS OR SCRAMBLED EGGS, IT IS OK TO USE THE WHOLE EGG, RIGHT?

A: In Somersizing it is okay to use the entire egg.

Q: IS THERE A LIMIT TO THE BROWN RICE I CAN EAT? IS THERE A CERTAIN TYPE OF FOOD I SHOULDN'T EAT IT WITH?

A: There is no limit to the amount of brown rice that you can have. However, it is a carb and must be combined as such.

Q: WHAT IS THE DIFFERENCE BETWEEN SPLENDA, SOMERSWEET, NUTRASWEET AND OTHER ART. SUGARS? WHICH ONES ARE LEGAL?

A: There are several differences between artificial sugars. All are legal. However, Suzanne strongly recommends against using aspartame for health reasons but it is a personal decision. Some people have found that aspartame spikes their blood sugar level as well. Other artificial sweetener options include Stevia, SlimNot (similar to Somersweet) and 100% pure crystalline fructose.

Q: I BOUGHT SOME GLUCOSAMINE/CHONDROITEN SUPPLEMENTS (FOR JOINTS) AT GNC AND THEY CONTAIN RED BEET ROOT JUICE POWDER. THAT SURE SOUNDS LIKE A FORM OF FUNKY FOOD FROM MY SS RESEARCH. DO YOU KNOW IF THIS WILL SABOTAGE MY EFFORTS AS I THE DOSE IS ONE TO TWO TABLETS A DAY?

A: I doubt that they would effect you at all since beets are vegetables. However, if you notice a stall, stop taking them and see what happens.

Q: I HAVE A QUESTION ABOUT SMOOTHIES. THEY USE ORANGE JUICE AND THAT HAS 25% SUGAR IN IT. I’M CONFUSED.

A: Natural sugars are allowed. Sugars that are added to products are to be avoided. However, even though fruit juice and dried fruits are allowed, they do have a high sugar concentration. Therefore, they should be consumed sparingly.

Q: AM I SUPPOSED TO USE THE CREAM LIKE MILK IN MY CEREAL TOO?

A: Use fat-free milk in your cereal.

Q: HELP!!!! I SAW SOMEONE MENTION THAT SUGAR-FREE JAM WOULD BE ALLOWABLE WITH A CARBO MEAL, SUCH AS ON WHOLE-WHEAT TOAST. I AM CONFUSED. WOULDN’T THE JELLY BE CONSIDERED A FRUIT?

A: It is still a fruit. When you are on level II or losing comfortably you can add ALL FRUIT to your toast or WW crackers.

Q: A LOT OF LOW CARB PRODUCTS CONTAIN SOY FLOUR AND SOY PROTEIN. DO YOU KNOW IF IT IS ALLOWED ?

A: Soy products are technically funky unless it says Soy Protein Isolate. However, if the carb amount is low AND there is no fat (which is what makes them funky), then go for it occasionally. (By the way, most low carb products are funky on this WOE because we aren't concerned with carb count but carbs in combination with fat and other things like nuts and chocolate.)

Rhubarb Quickie Custard

2009-01-28T11:27:00.001-05:00

This one is really super easy and fast to throw together when you need something.

Rhubarb Quickie Custard

2 cups of thinly sliced rhubarb
1 cup sugar substitute (I use Whey Low)
3 large eggs
1/2 cup water
1/2 cup cream

Preheat oven to 400 degrees F and spray a pie pan with Pam.

Place rhubarb in the prepared pie pan. Pour the sugar substitute over the rhubarb.

Beat the eggs with the water and cream (you can do this with your mixer or in the blender), then pour over the rhubarb.

Bake for 40 to 45 minutes until center is set. Cool and refrigerate.

Slice into wedges like pieces of pie and serve.

Enjoy!
_________________
Foxye
Jupiter Florida USA
Started Somersizing 01/03

A smile is a curve that sets everything straight.

Irish Soda Bread

2009-01-20T01:03:00.001-05:00

I like a nice big slice of this with zucchini butter or rhubarb sauce on it for breakfast.

Irish Soda Bread (Almost Level 1 carbo)

1 cup fat free milk
1 tablespoon + 1 teaspoon lemon juice
2 2/3 cups white whole wheat flour
2 teaspoons baking powder
2/3 teaspoon baking soda
1/3 teaspoon salt
1/2 cup sugar substitute (I use Whey Low)
3/4 cup Promise fat free margarine.
2/3 cup dried unsweetened cranberries
2 teaspoons sugar substitute

Measure out the milk and mix in the lemon juice. Let it sit while you prepare the pan.

Preheat Oven to 350. Prepare a 9” loaf pan by flouring with a combination of flour & sugar substitute.

Mix the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in the margarine using a pastry cutter or your fingers. You want the margarine evenly distributed and fully incorporated into the dry ingredients.

Add the dried cranberries and mix in.

Add the milk mixture, it should be soured and curdled. Mix in gently and thoroughly.

Spoon the batter into the prepared loaf pan. Sprinkle the remaining 2 teaspoons sugar substitute over the top.

Bake in preheated 350 oven for 45 minutes. When done, the loaf will be lightly golden in color with some darker coloring. Remove from oven and allow to cool, then remove from pan. Slice to serve.

Enjoy!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Seven Steps to Somersize

2009-01-19T22:40:00.002-05:00

Seven Steps to Somersize

In her book Get Skinny on Fabulous Food, Suzanne Somers teaches you to eat real food in a way that reprograms your metabolism to burn fat and give you constant source of energy. Get started with level one for weight loss by eliminating some of the foods that wreak havoc on your system -- sugar, white flour and potatoes. Then eat normal everyday foods in combinations that aid digestion and weight control.

Here are the four Somersized Food Groups:

Pro/Fats: Includes proteins like meat, poultry, fish and eggs, and fats in their natural state like oil, butter, cream and cheese.

Veggies: Includes a host of low-starch, fresh vegetables, from artichokes to peppers to zucchini and more.

Carbos: Includes whole-grain pastas, cereals, bread, beans and nonfat dairy products.

Fruit: Includes a huge variety of fresh fruit, from apples to peaches to tangerines and more.

FOODS TO ELIMINATE

Funky Foods:

Includes sugars, highly starchy foods, caffeine and alcohol.

Sugars:
White sugar
Brown sugar
Raw Sugar
Corn Syrup
Sucrose
Fructose
Molasses
Honey
Maple syrup
Beets
Carrots

Caffeine and Alcohol:
Coffee
Caffeinated teas
Caffeinated sodas
Cocoa
Beer
Hard alcohol
Wine

Starches:
White flour
White rice
Corn
Potatoes
Sweet potatoes
Parsnips
Yams
Butternut Squash
Bananas

Here are the basic guidelines to Level one (the weight loss portion of the program)

1. Eliminate all FUNKY FOODS
2. Eat FRUIT alone, on an empty stomach
3. Eat PRO/FATS with VEGGIES
4. Eat CARBOS with VEGGIES
5. Keep PRO/FAS separate from CARBOS
6. Wait three hours between meals if switching from a PRO/FATS meal to a CARBOS meal, or vice versa
7. DO not skip meals. Eat at least three meals a day, and eat until you feel satisfied and comfortably full

How to Eat the Right Foods on a Somersize Diet

2009-01-19T22:30:00.000-05:00

How to Eat the Right Foods on a Somersize Diet

By ChantelAlise, eHow Editor

Most people who turn away from or fall off of the Somersize eating plan do so, not because they feel deprived or are starving, but because they don't understand the plan. Unlike most other eating programs, which restrict a lot of different foods from the diet, the Somersize program does not. It also doesn't mean that the amount of food consumed has to fit inside a thimble. In fact, the program insists that people eat three meals a day as well as enjoy healthy snacks. It also suggests that people eat until they feel full so that they will not be tempted to snack too much or on the wrong things between meals. The problem, if one occurs, usually stems from the fact that people make the food combinations for complicated than they really are. Following the steps below will help to make certain that the right foods are consumed.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• A copy of any Somersize program outline

Step1
Decide whether you plan to eat at home or go out for dinner for your Somersize meal. Either way, it is easy to find the right foods to choose by following the steps below.

Step2
Remember your food choices for which ever Somersize level you are on. On level one, you must avoid foods high in sugar or starch ( like white flour, potatoes and corn), as well as drinks containing caffeine or alcohol. On level two, however, you can eat "some" of those foods in small quantities occasionally.

Step3
Decide if you want to eat a protein and fat meal or a carbohydrate meal, keeping in mind that you can eat vegetables with either type of meal. Protein and fat meals include meat, poultry, fish, eggs, oil, butter and cheese. Carbohydrate meals include whole-grain foods like pastas, cereals and breads as well as nonfat dairy products. Don't interchange foods from both types of meals or you will cause an imbalance in your metabolism. If you want both meat and pasta on any given day, that is fine. Simply choose to eat one choice for lunch and the other for dinner. However, make certain that you have left at least two and one-half to three hours in between the meals. If you are eating out for the meal, request that fats like butter not be used on your foods. Also ask for substitutions if the menu item mixes proteins and fats with carbohydrates. These days most restaurants are more than willing to comply since they know that many of their customers are becoming more health conscious. If that isn't possible for some reason, just try to avoid excess fats that might cause an imbalance. With your next meal, go back to the usual routine. Do not sweat minor imbalances. They will occur from time to time. Just don't let them throw you off each and every meal.

Step4
Choose to eat fruits alone, on an empty stomach whenever possible. This will prevent this food group from causing bloating and gas. However, keep in mind that if a small amount of all fruit jelly, jam, or sauce is involved in a recipe that you really want to try, that's OK. This will only cause a slight imbalance. Don't worry about it. Just don't indulge in this practice at every meal.

Step5
Use the Somersize recipes that are available in any Somersize eating plan outline for the level that you are in. That way, you don't have to worry about the food mixture because it is all done for you. Just the practice of preparing these recipes will also get you into the swing of the program so that you can create your own recipes.

Step6
Stay in level one until you have lost all of the weight that want. Then move on to level two. It is perfectly all right to remain in level one for as long as you want if you are comfortable with the foods within that group. The program will in no way hurt you. However, if you want more variety in foods, level two will provide that for you while still helping you to maintain the weight you have achieved. If you get too far off your goal weight, switch back into level one until you drop the extra pounds and then switch back to level two again on a more cautious routine. It won't take long for you to determine which of those foods (sugar, starch, caffeine or alcohol) cause you the most problems so that you can avoid them in excess.

Step7
Never totally deprive yourself of the foods that you love. If you really, really want a brownie or a glass of wine, then have it. Depriving yourself of everything that you love all of the time, is exactly what makes dieting a problem rather than a solution. If you break your eating program for something that you love, then just revert back to level one for a few days to work the imbalance through your system and get right back on track.

Step8
Plan your meals out in advance if possible. This will make it possible for you to make certain you have sufficient variety in your diet. It will also make it easier when you go grocery shopping.

Broccoli Salad

2009-01-18T07:35:00.007-05:00

A friend of ours becomes my responsibilty to feed every time his wife goes out of town. His favorite night is Saturday night, as Saturday night is steak night at my house.

I keep the menu simple. Last night it was steaks on the grill, sauteed mushrooms and broccoli salad. It's always easy to throw an extra steak or 2 on the grill if we have unexpected guests.

My broccoli salad is a favorite. I just "do it" - never measuring or anything. So yesterday I made a conscious effort to measure so I could share. We will go through a step by step and I will include the full recipe at the end.

We'll need broccoli florets, an onion, dried unsweetened cranberries, mayonnaise, red wine vinegar, sugar substitute, salt and pepper.

So, let's get started with the dressing, right in the serving bowl to make it easy.

Whisk together 1 cup mayonnaise, 2 tablespoons + 2 teaspoons red wine vinegar, 1/2 cup sugar substitute until combined. Season with salt and pepper to taste.

I used a little bit over 1 pound of broccoli florets. Chop off the stems so you just have the tops and cut into bite size pieces. I guess we will say 1 pound, or about 5 cups (liquid measuring cups, not packed).

Roughly chop the onion. I always use vidalia because I like the taste.

I ended up with 1 cup chopped onion.

Add the broccoli and chopped onion to the prepared dressing in the bowl, then add cranberries. I used 1 cup dried cranberries.

Stir the dressing up from the bottom to evenly coat the broccoli, onions and cranberries.

Then cover and put in the refrigerator for at least an hour to chill before serving.

The guys thought it was perfect, but I thought it had bit too many cranberries.

So, here is my recipe - finally written down.

Broccoli Salad - Almost Level 1

1 cup mayonnaise
2 tablespoons + 2 teaspoons red wine vinegar
1/2 cup sugar substitute
salt & pepper to taste
1 pound broccoli florets
1 medium onion - 1 cup chopped
1/2 to 1 cup dried unsweetened cranberries

Whisk together the mayonnaise, vinegar and sugar substitute. Add salt and pepper to taste.

Cut the broccoli florets into bite size pieces. Chop the onion. Add to the bowl and stir to coat.

Refrigerate at least an hour and serve.

**This is great as a take along on camping or fishing trips. I put the broccoli florets in a big zip loc bag, the chopped onions in another zip loc bag and the cranberries in another zip loc bag - this keeps them crisp and they retain their flavors. Prepare the dressing and put in a container with a lid. Put it all in the cooler, all prepped. That way all you have to do is combine everything in a big bowl or bag before you start making your meal at the campsite or on the boat. Put it back in the cooler to chill and it is all ready to serve and eat when you finish making the rest of the meal.

Enjoy!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Jossie's Habichuelas Coloradas (Red Beans)

2009-01-18T07:31:00.004-05:00

I was at Whole Paycheck Market (Whole Foods) last night and picked up some of their
own brand whole wheat pitas. Then I made up a batch of Jossie's
Habichuelas Coloradas which is just, well, sublime. I can't wait to
stuff this into a pita for lunch! Every time I open the fridge I
smell it and here it is only 9:30 and I am just dying to eat it.

Jossie's Habichuelas Coloradas (Red Beans)(Level 1 carb)

2-4 tbs of sofrito ** (see recipe for sofrito below)
1lb. dry red beans or
1 can Goya brand of red beans
1 small can of tomato sauce
Water (use the beans' can to measure 1 can of water)
+ 1/4 C water
1 tbs oregano
1-2 bay leaves

(If using dry beans boil the beans in water with 1t of salt until tender.)
On a saucepan put about 1/4 C water add the sofrito, tomato sauce, oregano
and bay leaves. Let it boil and then simmer for 2 minutes. Add the
beans and
water. Let it boil again and then simmer until the sauce is a bit thick.

** (Sofrito)
1 med onion
1 bell pepper
1 head of garlic
1 med bunch of fresh cilantro

In a blender, blend all ingredients until completely chopped and
blended. To
store put in a glass jar and keep in the refrigerator. It should last
a long
time if you don't use it right away.

Serve over brown rice. Remember not to use any oil.

From Jossie

I like to serve this over brown rice, wrap it in a wholewheat wrap, put in in a whole what pita or just eat it! Thank you Jossie!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Gingerbread Holes

2009-01-15T13:09:00.005-05:00

Gingerbread Holes (Level 1 Carb)

Sniff Sniff I smell something really tasty in the oven. These are better than any donut holes you ever ate! Don't just pop them in your mouth and eat them though - savor the soft cakey insides.

Gingerbread Holes

1 scant cup white whole wheat pastry flour
1/3 cup firmly packed brown sugar substitute (I use Whey Low Gold)
1/2 cup fat free Promise margarine
2 generous tablespoons of "Maple" Syrup
2 teaspoons baking soda
1 teaspoon ground ginger

Prepare cookie sheets by covering with a sheet of parchment paper. Preheat oven to 350.

In a medium sized bowl mix together the flour, baking soda, ground ginger and brown sugar substitute.

Take the margarine and mix into the flour mixture, "rubbing" the margarine into the flour until you get a rough bread crumb texture.

Warm the syrup in a small pan for about 1 minute (do not boil it), then pour it into the crumbled flour mixture. Stir together well. You want a very thick cake batter.

Make small balls out of the batter, about 2 inches in size. Place the balls onto the prepared cookie sheets leaving about 1" space between each.

Cook in preheated oven for about 17 minutes until they are golden brown and puffed. Let them cool on the cookie sheets for a few minutes, then remove to wire cooling racks.

When cooled, liberally sprinkle with powdered sugar substitute. Sometimes I make a sugar and water glaze and swirl it onto them.

Eat em up!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Rice Pudding

2009-01-13T21:34:00.003-05:00

Rice Pudding (Level 1 carbo)

3 cups fat free milk
1/4 cup brown rice
1/8 teaspoon salt
1/3 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract
1 teaspoon cinnamon

Combine the milk, rice and salt in a medium saucepan over high heat. Bring to a boil, reduce heat and simmer about 25 minutes, stirring frequently, until the rice is tender.

When rice is cooked and tender, remove from heat and add sugar substitute, vanilla and cinnamon. Stir to combine, return to stove and cook 7 to 10 minutes until the rice pudding has thickened.

Remove from heat and cool. *** Transfer to a serving bowl, cover and refrigerate for at least 2 hours.

Serve chilled and enjoy!

***Sometimes I add 1/4 cup dried unsweetened cranberries and stir into it just before I take if off the burner. This would make it almost level 1.

Foxye
Jupiter Florida USA
Somersizing since 01/03

Very Berry Crumble

2009-01-11T10:58:00.003-05:00

This works great with fresh or frozen berries. I use any combo of berries for this, blueberries, blackberries, raspberries, even cranberries (cranberries & raspberries!) - or just the frozen mixed berries.

Very Berry Crumble (Almost level 1 carbo)

3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine

In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.

In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.

Press half of the pastry mix into the bottom of an 8 x 8 square pan.

Empty the berry mix onto the crust and distribute evenly.

"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.

Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.

Serve warm and enjoy!

Very Berry Crumble (Almost level 1 carbo)

3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine

In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.

In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.

Press half of the pastry mix into the bottom of an 8 x 8 square pan. Empty the berry mix onto the crust and distribute evenly.

"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.

Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.

Serve warm and enjoy!

Foxye
Somersizing since 01/03

Join us in the Yahoo Somersizing Group! http://groups.yahoo.com/group/Somersizing

A smile is a curve that sets everything straight.

Zucchini Crumble

2009-01-08T21:02:00.005-05:00

Are you an apple fan? Then you will love this - you cannot tell it is zucchini.

Zucchini Crumble (Level 1 carbo) (made in a crockpot)

zucchini peeled & seeded to make 8 cups when sliced in wedges like apple slices (Use large firm zucchini)
water to cover
2/3 cup oatmeal
1/3 cup white whole wheat flour
3/4 cup sugar substitute** (I use Whey Low)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup Promise fat free margarine

Put the zucchini in a large saucepan, add water. Bring to a boil, turn heat down and simmer about 15 minutes or until tender. Drain well and let cool.***

Mix together the oatmeal, flour, sugar substitute, cinnamon, nutmeg, ginger and margarine.

Layer half the apples in the crockpot. Top with half the oatmeal/flour mixture. Layer the rest of the apples, then the remaining oatmeal/flour mixture.

Cover and cook on high for about 2 1/2 hours.

Serve warm.

**You many want to use 1 cup sugar if you prefer it sweeter
**Sometimes I use half regulr sugar substitute mixed with hald brown sugar substitute

***You can steam the zucchini rather than boiling - just steam until almost tender

Enjoy!

Foxye
Jupiter FL USA
Somersizing since 01/03

Zucchini Butter

2009-01-08T20:50:00.004-05:00

You won't believe how amazingly good this is, tastes just like homemade apple butter. AND this is a veggie so it can be used as a spread on crusty carbos like breads, muffins. Or it can be used with pro/fats and/or veggies.

Zucchini Butter (Level 1)

peeled and seeded zucchini to make 4 cups coarsely chopped
4 tablespoons vinegar
1 teaspoon lemon juice
2 cups sugar substitute (I use Whey Low)
1 teaspoon powdered cinnamon
2 drops of red food coloring

Add chopped zucchini and vinegar to blender. Blend until smooth.

Pour the zucchini mixture into a large saucepan. Add the rest of the
ingredients and mix. Turn heat on low to medium-low and allow to
simmer for 3 to 3 3/12 hours, stirring occasionally, until the mixture
is thick. Remove from heat, allow to cool and then refrigerate.

Enjoy!

Foxye
Jupiter FL USA
Somersizing since 01/03

Baked Zucchini Fries

2009-01-06T21:07:00.005-05:00

Snack alert! Snack alert!

Baked Zucchini Fries (Level 1 carbo)

1/2 cup whole wheat panko bread crumbs**
1/4 teaspoon salt
1 medium zucchini
1/2 cup plain fat free yogurt

Preheat oven to 425. Line a baking sheet with parchment paper.

Slice the zucchini into 3" by 1/2" sticks.

Put the yogurt into a wide mouth bowl. Mix Panko crumbs with salt and spread on a plate. Dip
the sticks, one at a time, into the yogurt to coat, then press into the panko crumbs.

Place on parchment covered baking sheet in a single layer. Bake for 15 minutes until golden brown and tender. Eat straight up or serve with oil free fat free spaghetti sauce to dip in.

**You can add some chili powder and/or pepper along with the salt to the Panko crumbs for some heat.

Enjoy!

Foxye
Somersizing since 01/03

Join us in the Yahoo Somersizing Group!

A smile is a curve that sets everything straight

Peasant Bread

2009-01-06T20:49:00.002-05:00

This is a very basic simple bread. The smell and taste are kind of nutty - and what a texture!

Peasant Bread (Level 1 carbo)

1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon baking soda
1/2 cup old fashioned or quick oats
1/2 cup wheat germ
3/4 teaspoon salt
1 3/4 cups fat free milk**
1 1/2 tablespoons white vinegar
2 tablespoons amber agave nectar

Preheat oven to 425.

Measure out and sift the flours and baking soda into a medium to large mixing bowl. Don't skip sifting or you will have lumps in the bread. Add the oats, wheat germ and salt and stir together. Make a well in the dry ingredients.

Add the vinegar to the milk and let stand for 5 to 10 minutes. Then add the agave nectar to the milk and stir with a fork until the agave nectar is dissolved in the milk.

Add the wet ingredients to the dry ingredients by pouring wet ingredients into the well. Combine by stirring in with a wooden spoon.

Flour your work surface. Turn the dough onto the work surface and shape into a rounded oval. Remove to a baking sheet covered with parchment paper.

Bake for 15 minutes. Turn temperature down to 400 and bake for an additional 15 minutes. Bread will be done when it sounds hollow when you tap it.

Remove from oven, turn out onto wire rack and cool for 20 minutes.

This bread is great for munching on big hunks with nothing on it, or slathered with fat free cream cheese or ricotta, or jam. Dunk it into no-oil marinara sauce.....Easiest bread you will ever make.and no bread machine required.

** You can substitute fat free plain yogurt for the soured milk mixture. Just eliminate the vinegar - mix the agave nectar into the yogurt and follow directions as above.

Enjoy!
--
Foxye
Jupiter Florida USA
Somersizing since 01/03

Pudding Spice Cake

2009-01-03T10:13:00.003-05:00

Is it pudding or is it cake? Yummy!

Pudding Spice Cake - Level 1 carbo

2 cups water
1 1/4 cups brown sugar sub (I use W hey L ow Gold)
1 1/4 cups white whole wheat flour
1 cup sugar substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
Pinch of salt
2 teaspoons Promise fat free margarine
1/2 cup fat free milk

Mix together the water and brown sugar substitute in a saucepan. Bring to a boil, reduce heat to low and cover.

In a medium sized bowl mix together the sugar substitute, flour, baking soda, cinnamon, allspice and salt.

Warm the milk in the microwave, taking care NOT to boil. **

Make a well in the center of the dry ingredients. Pour in the warmed milk and margarine, Stir just until all of the dry ingredients are absorbed. Put the batter into a 8" or 9" baking dish with high sides *** and allow to sit while you do the next step.

Remove the brown sugar mixture from the stove and remove the lid. Let cool slightly for 3 to 5 minutes.

Spoon the brown sugar mixture over the batter, then bake in a 350 oven for 40 to 45 minutes.

Remove from oven. Serve warm.

**It is important to warm the wet ingredients as you are working with whole wheat flour.

***Make sure you use a baking dish with very high sides - like the taller corning ware or a souffle dish as it does puff up while cooking and will run over and make quite a mess if you don't. (This is from personal experience)

Foxye
Jupiter Fl USA
Somersizing since 01/03

A smile is a curve that sets everything straight.

Cookie Cutouts

2008-12-29T22:10:00.001-05:00

Santa brought a nice red silicone rolling pin and left it in my stocking for me. Just in time as I was tweaking this cookie recipe. Real cookies!

Cookie Cutouts (Level 1 Carbo)

1 3/4 cup white whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon salt
1/2 cup amber agave nectar
1/2 cup packed brown sugar substitute (I use Whey Low Gold)
1/4 cup Promise fat free margarine

Sift the dry ingredients, flour through salt, into a small bowl. Set aside.

Warm the agave nectar in the microwave**. Cream the agave nectar, brown sugar substitute and margarine in a mixing bowl until well blended, about 3 minutes. Mix in the dry ingredients on medium speed. Dough will be stiff. Allow to sit in bowl for 4 minutes.

Remove the dough, press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 375. Line 2 cookie/baking sheets with parchment paper.

Lightly flour your work surface so cookies will not stick. Roll the dough out evenly to about 1/4". Using your favorite cookie cutters cut out cookies to desired shapes. Pull up the uncut/unused dough and refrigerate while you put the cookies on the prepared cookie sheets. Use a spatula to pick up the cookies and place on the cookie sheets, leaving about 1" space between cookies.

Take the reserved dough out of the refrigerator, reroll, cut and use spatula to put on cookie sheets. Continue until all the dough is used.

Bake the cookies for 8 to 10 minutes, rotate the cookie sheets after 4 minutes to ensure even cooking. Cookies will be golden brown when done.

Remove from oven and using spatula remove to wire racks to cool.

This will make up to 2 dozen cookies, depending on size.

They are also good with sugar glaze or icing.

**I warm the agave nectar as this helps when working with whole wheat flours.

P.S. I really like the silicone rolling pin. It was light weight and very easy to use. The cookies also did not stick as much as with a regular rolling pin. They usually run around $35.00, this one was $12.99 at Ross.

Enjoy!
--
Foxye
Jupiter Florida USA
Somersizing since 01/03

Maple Syrup

2008-12-22T21:23:00.003-05:00

Make your own maple syrup - it is so so so easy and so so so good!

Maple Syrup (Level 1)

2 cups sugar substitute (I use Whey Low)
1 cup water
1 or 2 teaspoons maple extract

Put the sugar substitute into a small saucepan, then slowly pour the water over it. Turn the burner on high. DO NOT STIR. When the mixture starts to boil check to see if the sugar substitute has dissolved into the water. If you still see granules let it boil another 15 seconds. Remove from heat and stir in the maple extract.

Store in an airtight container. DO NOT REFRIGERATE as it will crystalize.

Enjoy!
Foxye
Jupiter Florida
Somersizing since 01/03

Cabbage Soup

2008-12-21T09:15:00.003-05:00

This soup is really satisfying as a meal. I use "beef" bouillon cubes I purchase online here.

Cabbage Soup

1 pound ground beef
1 pound Italian sweet sausage, casings removed
1 1/2 cups chopped yellow onion
2 cloves minced garlic
1 green bell pepper, chopped
1 6 oz can tomato paste
1 can chopped tomatoes, drained
1 teaspoon sugar substitute (I use Whey Low)
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon parsley flakes
1 can black or white soy beans, drained
2 "beef" bouillon cubes
1 head cabbage, chopped
9-10 cups water
salt & pepper

In a large stockpot brown the beef and Italian sausage with the onion, garlic and green pepper, breaking up the sausage. Add the sugar substitute, tomato paste, tomatoes, oregano, parsley and chili powder,beans and salt & pepper to taste.

Dissolve the bouillon cubes in 1 cup water and add to the soup along with the cabbage. Slowly add the amount desired of remaining water and bring to a boil. Reduce the heat and simmer for at least 1 hour.

Enjoy!
_______________

Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Ranch Salad Dressing

2008-12-19T22:09:00.002-05:00

This is my favorite Ranch Salad Dressing:

Ranch SALAD Dressing (Level 1)

6 ingredients. 3 minutes to make. So, how can a salad dressing so easy
to prepare be so delicious? Well, it just is. Thick, creamy, and full
of that zesty ranch flavour we all love, you will never go back to
bottled dressing again. This dressing is very versatile. Use it as a
salad dressing, vegetable dip, or even a sauce on your favourite cut
of meat. After a taste of this, I was suddenly filled with an
overriding urge to go round up some cows. Now that's ranch!

Serving Size: 3 cups of salad dressing

Preparation Time: 3 minutes

Ingredients:
1 1/2 cups mayonnaise (I use Hellmann's Best Food's Mayonnaise)
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed

Directions: Place all ingredients in a blender, mix on high speed for
2 minutes, until thouroughly mixed and creamy. It may not seem thick
enough, however, the salad dressing will properly thicken after it is
allowed to chill. Store in an airtight container (such as an old salad
dressing bottle) in the refrigerator for up to two weeks

Enjoy!

Foxye
Jupiter FL
Somersizing since 01/03

Tex Mex Chicken Salad

2008-12-19T21:44:00.006-05:00

Tex Mex Chicken Salad (Level 1)

1 tablespoon olive oil
2 pounds boneless skinless chicken breast
1 cup ranch dressing
1/2 cup Hellmans mayonnaise
1 tablespoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 cup sliced celery
1/4 cup red bell pepper chopped
2 tablespoons sliced green onion
1/4 cup shredded cheddar cheese
1/8 cup shredded colby cheese
1/8 cup shredded monterey jack cheese

Cut the chicken into 1/2" cubes.

Heat the oil in a large fry pan. Add the chicken and cook, stirring occasionally, until chicken is no longer pink. Remove from the pan and cool.

Combine the ranch dressing, mayonnaise and spices in a large bowl. Add the chicken, celery, bell pepper and green onion. Mix together until well coated. Cover and refrigerate at least 1 to 2 hours.

Serve the chicken salad wrapped in lettuce leaves, or simply on a plate.

Enjoy!
_________________
Foxye
Started Somersizing 01/03

A smile is a curve that sets everything straight.

Mexican Rollups or Dip

2008-12-19T21:07:00.003-05:00

I roll this up in lettuce leaves for lunch, or serve it as a dip with the tomatoes, onions & cheese layered on top.

Mexican Rollups or Dip (Level 1)

1 8 oz package cream cheese
1 cup sour cream
1 tbs chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
chopped tomatoes
chopped green onions
Shredded cheese (cheddar, mexican blend, etc)

Mix together the cream cheese, sour cream and spices until well combined. Spread on lettuce leaves, top with chopped tomatoes, green onions and cheese. Roll up and serve.

For a dip, mix together the cream cheese, sour cream and spices until well combined. Transfer to a bowl. Layer chopped tomatoes, green onions and shredded chese on top. Serve with cheese crisps or celery sticks for dipping.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Cinnie-Retta Cookies

2008-12-12T20:07:00.005-05:00

This is my favorite meringue cookie. It tastes like a "real"cookie. Totally meringue meltaway though.

I've experimented a lot with meringues. The big thing is, Splenda does NOT do meringue. It doesn't get stiff. I use Whey Low which makes a great glossy stiff meringue. Splenda also looks burnt in a meringue cookie and doesn't always taste good.

Parchment paper with meringues is a necessity!

Remember, I am level 2. I use just a little bit of almond meal in this. The cookies work fine without the almond meal if you drop them in blobs or rounds. I also pipe these into pretty designs/shapes and have even used a cookie gun.

Cinnie-Retta Cookies (level 2, omit nuts for level 1)

3 egg whites
1/4 cup sugar substitute (I use Whey Low)
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 (scant) teaspoon salt
1 teaspoon almond meal (finely gound almonds)

Let the egg whites sit and come to room temperature while you do the following.

Preheat oven to 250. Line cookie sheets with parchment paper.

In a small bowl mix the cinnamon and sugar together.

In a mixing bowl combine the egg whites, almond extract and salt. Beat until soft peaks form, the peaks will curl when you lift out the beater. Resume beating and add the cinnamon sugar mixture one tablespoon at a time. Beat the egg white mixture until stiff peaks form. When you remove the beaters the peaks will stand straight up. Gently fold in the almonds, being careful not to deflate the batter.

The easiest way to make these is to drop them by rounded tablespoons onto the cookie sheets. They should be spaced about 1/2 to 1 inch apart. These cookies do not spread, the way you put them onto the cookie sheet is the way they will come out of the oven. For pretty cookies you can pipe them onto the cookie sheets.

Bake at 250 for 30 minutes. Turn off the oven, leave the door closed and let them sit in there for another 40 minutes to dry.

Remove the cookie sheets from the oven. Gently remove the cookies from the parchment paper. Store in air tight container.

Enjoye!
Foxye

Egg Drop Soup

2008-12-02T06:34:00.004-05:00

I made this yesterday using turkey stock I had made from my Thanksgiving turkey.

Egg Drop Soup (Level 1)

1 egg
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon sugar substitute
1 teaspoon soy sauce
green parts of 2 large scallions

Allow the egg to come to room temperature.

Beat the egg lightly in a bowl with a fork.

Bring the chicken broth to a boil in a saucepan, then lower the heat to the lowest setting.

Pick up the bowl with the beaten egg in it. Very slowly pour the egg into the broth - be sure it is in a thin stream. (You don't want scrambled eggs!) As you are pouring the egg in, use your other hand to hold a fork and trace circles on the surface of the chicken broth, making long filmy threads of the egg on the broth.

Simmer for 1 minute. Remove saucepan from the heat and cover for 45 seconds. The egg should be "flaked" in the broth. Add the salt, sugar substitute, soy sauce and slices of the scallion "greens". Stir a few times, then serve in bowls.

Enjoy!

Foxye
Jupiter Florida

Somersizing since 01/03

Christmas Meme

2008-11-29T11:28:00.002-05:00

I've gotten this from several friends and fellow bloggers asking me to respond. If you haven't done this yet, I invite you to do it and share!

Christmas Meme

1. Wrapping paper or gift bags? Both
2. Real tree or Artificial? No tree
3. When do you put up the tree? I decorate the house between Thanksgiving and Christmas
5. Do you like eggnog? Yukky
6. Favorite gift received as a child? The game Mousetrap
7. Easiest person to buy for? My Mom - she loves anything I give her
8. Hardest person to buy for? My Squeeze - he hates anything I give him
9. Do you have a nativity scene? No
10. Mail or email Christmas cards? I don't do cards, my dog does and he does both - he gets over 100 cards from all around the world
11. Worst Christmas gift you ever received? I can't say as she is still living and would kill me if she knew
12. Favorite Christmas Movie? Miracle on 34th St
13. When do you start shopping for Christmas? The day after
14. Have you ever recycled a Christmas present? NEVER
15. Favorite thing to eat at Christmas? Dessert
16. Lights on the tree? No
17. Favorite Christmas song? David Bowie & Bing Crosby White Christmas
18. Travel at Christmas or stay home? Home and everybody comes to me
19. Can you name all of Santa's reindeer's? of course
20. Angel on the tree top or a star? no angels
21. Open presents on Christmas eve or morning? as soon as possible
22. Most annoying thing about this time of the year? Christmas songs over and over and over
23. Favorite ornament, theme or color? Red
24. Favorite for Christmas dinner? Standing rib roast
25. Brussels Sprouts - love or hate them? LOVE THEM!
26. Favourite accompaniment to the Christmas Pud? Whipped cream
27. Favourite Christmas Carol? We wish you a merry christmas
28. Your very Favourite Christmas Thing? family & friends
29. A Christmas wish! a full stomach for every person everywhere around the world

Foxye
Jupiter Florida

Fiesta Turkey

2008-11-15T08:04:00.004-05:00

Fiesta Turkey (Level 1)

This is the tenderest and juiciest turkey you will ever eat!

1 small turkey, 6 to 8 pounds
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
3 cloves garlic, mashed
1 medium onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 teaspoon salt
1 tablespoon cumin
1/2 teaspoon ground black pepper
1 can crushed tomatoes
1/2 pound smoked ham, cubed

Preheat oven to 325.

Remove the gizzards, neck, heart,etc from the turkey. Leave the skin on. Rinse under cold water and pat dry.

Heat the olive oil in a large skillet. Add the cilantro, garlic, onion, and peppers. Sautee just until tender. Add some of the tomato juice from the canned tomatoes and simmer over low heat for about 5 minutes.

In a food processor or blender mix the rest of the tomatoes with the ham. Add the vegetable mixture and pepper.

Using a spoon, insert the mixture under the skin of the turkey. Reserve some to stuff inside of the turkey.

Place turkey on a rack in a roasting pan. Cook in oven for 45 minutes for each 2 pounds. When a meat thermometer shows 180 it is done. Remove from oven and let sit 15 minutes before carving.

Enjoy!
Foxye
Somersizing since 01/03

Mock Loaded Potato Casserole

2008-11-15T07:59:00.000-05:00

This one is from the Somersize boards and everybody loves it.

Mock Loaded Potato Casserole (Level 1)

1 head of cauliflower
½ cup sour cream
4 oz cream cheese
¼ cup minced green onions
½ stick soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup Romano cheese
6 slices cooked and crumbled bacon
2 tablespoons bacon grease

Topping
Shredded Cheddar
2 slices cooked and crumbled bacon

Boil the cauliflower for 20 to 30 minutes until tender and drain well.

Fry the bacon until crisp, and then crumble it. Save the grease.

In a large bowl, combine the cauliflower, cream cheese, ½ of the
butter, salt, pepper, Romano cheese, ½ c. sour cream, ¼ c. minced
green onions, 2 fresh mushrooms diced, bacon grease and the bacon bits
(reserve some for the topping). Mash it all together. (I do this in my
Kitchen Aid mixer) Season with salt and pepper to taste.

Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar
cheese then top off with the reserved bacon pieces. Cut up small
pieces of theremaining butter and scatter it lightly on top.

Place in a preheated 350° oven and bake about 20 minuted until all the
cheese has melted.

Foxye
Jupiter FL
Somersizing since 01/03

Sausage and Herb Stuffing

2008-11-15T07:56:00.000-05:00

I have made this stuffing and everybody loved it. Just don't tell
anybody what it is and they will never suspect.

This is from Chef George Stella of Food Network.

Sausage and Herb Stuffing (Level 1)

Stuffing is commonly made with bread or croutons, which makes it off
limits to low-carbers. But it doesn't have to be made that way.
There's nothing wrong and everything right with substituting chopped
vegetables to make up the missing bulk. So don't get stuffed. Try this
recipe instead of all that bread!

Prep Time:15 minInactive Prep Time: hr minCook Time:35 min
Level:
Easy
Serves:
8 servings

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat.
Add the celery and onion and cook, stirring, until browned. Drain fat
if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and
all the remaining ingredients. Pour the stuffing into the baking dish
and bake until hot and browned, about 30 minutes. Serve immediately.

Foxye
Jupiter FL
Somersizing since 01/03

Turkey Stuffed Cubano Style

2008-11-15T07:54:00.001-05:00

I just love this, got the basics from a Cuban friend's mom. They eat this year round and don't even know it is low carb! (Thanks to a couple of tweaks.) Perfect for the holidays!

Turkey Stuffed Cubano Style (Level 2)

For the turkey:
12 to 14 pound turkey, washed and dried
Salt & black pepper to taste
5 garlic cloves
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 stick butter

For the stuffing:
1/2 cup olive oil
1 large finely chopped onion
1 large finely chopped green pepper
5 cloves finely chopped garlic
1 pound ground pork
1 pound ground ham
1 pound ground beef round
1/2 cup drained and chopped whole canned tomatoes
1/2 pound slivered blanched almonds
1/2 cup unsweetened dried cherries
1/2 cup finely chopped drained pimento stuffed green olives
4 large finely chopped hard boiled eggs
Salt & black pepper to taste
2 teaspoons mild paprika

Place the turkey in a roasting pan and season liberally with salt and pepper inside and outside. Crush the garlic (in a mortar if you have one) to a thick paste and rub it over the inside and outside of the turkey. Mix together the 3 juices, and pour over the turkey. Set the turkey aside to prepare the stuffing.

Heat the oil in a large skillet over low heat. Cook the onion, green pepper and garlic, stirring unttil tender for about 8 minutes. Add the pork, ham and beef, raise the heat to medium and cook uncovered for 15 to 20 minutes. Be sure to break up any chunks while cooking. Add the remaining ingredients, reduce the heat to low and cook, covered, for another 20 minutes.

Preheat the oven to 325. Fill the turkey cavity with the stuffing. Close the cavity and truss. If there is any stuffing leftover, cook in a baking pan for 20 to 30 minutes covered. Rub the butter all over the turkey. Make sure the turkey is breast side up, cover loosely with foil and roast for about 2 1/2 hours basting every half hour with the butter and pan juices. Remove the aluminum foil and cook another 30 minutes. Turkey is ready when thermometer registers 10 to 175.

When turkey is done, transfer to a serving platter and cover loosely with foil. Let stand 30 minutes before carving. Remove the stuffing to a serving dish to serve.

Enjoy!
Foxye

Chicken Stew in the Crockpot

2008-11-14T19:05:00.002-05:00

Chicken Stew in the Crockpot (Level 1)

1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt

Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.

Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.

Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Texan Tomato Relish

2008-11-09T19:36:00.002-05:00

This is excellent on burgers or anything you would use ketchup on. It is even good stirred into veggies.

Texan Tomato Relish (Level 1)

1 tablespoon olive oil
1/2 cup finely chopped vidalia onion
1 cup diced canned tomatoes
2 tablespoons apple cider vinegar
2 tablespoons brown sugar substitute (I use Whey Low Gold)
1 pickled jalapeno, finely chopped
salt

Heat olive oil in a medium saute pan over medium heat. Add onions and cook until they soften and turn light brown. Do not burn,

Add tomatoes, sugar substitute and chopped jalapeno. Bring to a boil, then turn down the heat and simmer for 25 to 35 minutes. The relish will be thick and have a jamlike consistency. Season with salt to taste.

Store in a jar with a lid in the refrigerator.
_________________
Foxye

A smile is a curve that sets everything stra

Pork Estofado

2008-11-08T10:41:00.003-05:00

For some reason I very very rarely use any of my crockpots. And I have them in all shapes and sizes! So I decided I should start using them. This is my first "crockpot production" for 2008 - and the year is almost over!

Pork Estafado (Pork Stew) (almost Level 1)

5 pounds of boneless country style pork ribs
salt & pepper for seasoning the pork
olive oil
2 medium white onions
2 tablespoons chili powder
1/4 teaspoon salt
5 minced garlic cloves
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
3 cans (15 oz) organic white soybeans
1 teaspoon oregano
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice

Dry the pork with paper towels. Season with salt and pepper to taste.

Heat 2 teaspoons of the oil in a large heavy skillet over medium high heat. Add half the pork and brown in the pan for about 10 minutes. Add to the crockpot. Add 2 more teaspoons olive oil to the skillet, heat, and add the remaining pork. Brown about 10 minutes and add to crockpot.

Add 2 teaspoons olive oil to the skillet and heat over medium. Add the chopped onions, chili powder and salt to the skillet. Cook until the onions are softened for about 5 minutes. Stir in the diced tomatoes with their juice and scrape up any browned bits from the pan. Bring to a simmer and then pour over the pork into the crockpot.

Drain the soybeans. Add the beans, broth and oregano to the crockpot. Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.

Take the meat out of the crockpot and place in a large bowl. Let the liquid sit in the crockpot for about 5 minutes until it settles, then skim any fat from the surface. Let the meat cool, then shred with your fingers or a fork. Add the shredded meat back to the crockpot to reheat.

Just before serving, stir in the cilantro and lime juice. Season with salt & pepper to taste.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Chili Miami

2008-11-02T16:32:00.006-05:00

A decidedly Cubano twist on chili.

Chili Miami (Level 1)

2 tablespoons olive oil
3 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute
2 tablespoons chili powder
1/2 tablspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 cup manzilla pimento stuffed olives (0 carb)

Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.

Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.

Slice the olives in half. Add to the mixture and cook an additional 5 minutes.

Serve in bowls.

(Sometimes I add a can of drained black soy beans during the final 30 minutes of cooking. This would make it almost level 1).

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Quiche Stuffed Peppers

2008-10-09T21:33:00.002-04:00

QUICHE STUFFED PEPPERS - Level 1

6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs

Spray a baking pan with Pam. Preheat oven to 350.

Cut the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.

Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.

Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.

Serve in the pan, or on a nice platter.

Enjoy!

Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.
_________________
Foxye

A smile is a curve that sets everything straight.

Broiled Fish Fillets

2008-10-09T21:28:00.001-04:00

This works great with fresh fish or with the frozen fillets you buy at the supermarket. Just make sure they are skinless!

Broiled Fish Fillets - Level 1

2 pounds fish fillets
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/4 cup softened butter
3 tablespoons mayonnaise
3 tablespoons chopped green onion or scallion
1/4 teaspoon salt
a dash of hot pepper sauce

Preheat broiler. Grease a big pan - 16 x 10".

Put the fillets flat on the pan in a single layer. Brush the fish with the lemon juice and let stand for 10 minutes.

While you are broiling the fish (next step), mix together the remaining ingredients.

Broil the fish fillets for 6 to 8 minutes (about 4" away from broiler) until the fillets flake easily when you test them with a fork.

Remove the fish from the oven and spread the cheese mixture on them. Return to the oven and broil for another 2 to 3 minutes until they are browned.

Serve and enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Ala Vodka Sauce

2008-10-09T21:24:00.004-04:00

I LOVE penne ala vodka! Use this sauce over cooked spaghetti squash, zucchini ribbons, or if you use Dreamfields pasta use it over penne! Pour it over fish or chicken and bake it.

Ala Vodka Sauce - Level 1

1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka

Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.

Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.

In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.

Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.

Use while warm. This also freezes well.

Enjoy!

****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.

Foxye

A smile is a curve that sets everything straight.

Asian Shrimp Wraps

2008-10-09T21:19:00.001-04:00

This is a really easy dish to prepare as an appetizer or side, even a nice lunch. There will be extra dressing, save it for a salad or marinade for chicken or steak - it is awesome!

When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.

For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".

Asian Shrimp Wraps - Level 1

1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods

Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.

In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.

Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.

Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.

Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Biscuit Tortoni

2008-10-09T21:16:00.000-04:00

Another excellent dessert recipe using my Almond Macaroons!

Biscuit Tortoni - Level 2

2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream

Soak macaroon crumbs in 1 cup cream for 1 hour.

Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.

Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.

**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking

And now my Almond Macaroon recipe for the crumbs:

Almond Macaroons

1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract

Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

Preheat oven to 250.

Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

Enjoy!
_________________
Foxye
Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.

Toffee Caramel Sauce

2008-10-09T21:10:00.003-04:00

I use Whey Low sugar substitute which caramelizes like sugar, which is why this recipe works. It is oh so easy and OH SO GOOD - over ice cream, over cake, over anything!

Toffee Caramel Sauce

2 sticks of unsalted butter
1 3/4 cups sugar substitute (I use Whey Low)
1 pint heavy cream

Melt the butter in a saucepan over medium to high heat, then add sugar. Stir frequently while cooking until the mixture reaches a deep caramel color. The butter and sugar may seperate at this point, don't worry if it does.

Remove from the heat and add the heavy cream, stirring constantly. WARNING: In this step while adding the cream the mixture will bubble up and release VERY HOT steam. I always wear oven mitts, keep my face away and use a long handled whisk so I don't get scorched.

After cream is added, pour the sauce into a container with a lid. Let cool, then refrigerate. You can use cold, at room temperature or reheat before using.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Okra Soup

2008-04-05T20:54:00.005-04:00

Okra Soup (Level 1)

Yum - okra!

Okra Soup

1 Ham Bone with some meat on it
3 cups of okra
6 large tomatoes**
1/2 cup diced green pepper
1 tablespoon butter
1 small onion
Salt and Black Pepper to taste

Put the hambone in a stock pot and add water to cover. Bring to a boil, then reduce heat and simmer for at least one hour.

Slice the okra into thin slices. Peel, seed and dice the tomatoes. Dice the onion.

Add the okra, tomatoes and green pepper to the ham in the stock pot.

Melt the butter in a small pan. Saute the onion until it is golden. Add to the soup.

Simmer until the soup is thick, about 2 hours. Remove the hambone, and shred the meat back into the soup.

**You can substitute 2 28 oz cans whole tomatoes, drained and chopped.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Strawberry Sherbert

2008-02-07T22:31:00.003-05:00

Easy to make with things you have on hand.

Strawberry Sherbert (Almost Level 1)

2 10 oz bags frozen strawberries (unsweetened)
1 cup sour cream
1 1/4 cups sugar substitute (I use Whey Low for ice cream)
2 teaspoons vanilla extract

Put all ingredients in the bowl of your food processor. Process until smooth. Pour into a *metal loaf pan, cover with aluminum foil and freeze.

Scoop out with ice cream scoop to serve.

*This works best in a metal container

_________________
Foxye

A smile is a curve that sets everything straight.

EZ Radish Pickle Chips

2008-02-05T19:06:00.004-05:00

This is really easy and fast to prepare. I eat them while I'm making it but they really are great if you can wait.

EZ Radish Pickle Chips (Level 1)

1/2 cup sliced radishes
1 teaspoon salt
2 tablespoons rice wine vinegar
2 teaspoons sugar substitute

Put the radishes and salt in a small bowl and toss together. Let sit for 5 minutes while you do the next step.

In a separate dish, I use a small ramekin, mix together the vinegar and sugar substitute until the sugar substitute dissolves.

Back to the radishes - 5 minutes should be up so pat the radishes dry with a paper towel. Add the vinegar/sugar substitute mixture and stir to coat. Put in the fridge to chill, then eat and enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

BLT Wraps

2008-01-26T08:42:00.001-05:00

BLT Wraps (Level 1)

1 8 oz package cream cheese, softened
½ cup. ranch salad dressing (see recipe below)
1 medium tomato, seeded and diced
6 slices bacon, crisply cooked and chopped
½ cup celery, finely chopped
2 tablespoon onion, . finely chopped
1 teaspoon. Sugar substitute
Lettuce leaves

Place cream cheese in a bowl. Gradually stir in the dressing and mix well.

Add tomato ,bacon, celery, onion and sugar subst to cream cheese mixture; mix well. Cover and refrigerate at least 3 hours to allow flavors to blend.

To serve, spread onto lettuce leaves. Roll up and eat..

This is my favorite Ranch Salad Dressing:
Ranch SALAD Dressing
6 ingredients. 3 minutes to make. So, how can a salad dressing so easy to prepare be so delicious? Well, it just is. Thick, creamy, and full of that zesty ranch flavour we all love, you will never go back to bottled dressing again. This dressing is very versatile. Use it as a salad dressing, vegetable dip, or even a sauce on your favourite cut of meat. After a taste of this, I was suddenly filled with an overriding urge to go round up some cows. Now that's ranch!
Serving Size: 3 cups of salad dressing
Preparation Time: 3 minutes
Ingredients:
1 1/2 cups mayonnaise (I use Hellmann's Best Food's Mayonnaise)
1/2 cup sour cream
1/4 cup heavy cream (33-35% milk fat)
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
Directions: Place all ingredients in a blender, mix on high speed for 2 minutes, until thouroughly mixed and creamy. It may not seem thick enough, however, the salad dressing will properly thicken after it is allowed to chill. Store in an airtight container (such as an old salad dressing bottle) in the refrigerator for up to two weeks
Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

What to do if you're not losing weight, or hitting plateaus

2008-01-26T08:18:00.002-05:00

What to do if you're not losing weight, or hitting plateaus

Suzanne Posted

Most of you Somersizers out there are having wonderful success eating the Somersize way and losing weight. I love getting your testimonial letters sharing your stories. Unfortunately, I have also received a few letters from people who say they are following all of the Level One guidelines but still are not losing weight. Others have lost quite a bit of weight, then hit plateaus and don't know why. This question came up in the live chat, but it's difficult for me to give lengthy answers with so many people waiting to ask questions. Here is a more comprehensive explanation.

There are a multitude of reasons why you may be having trouble getting started or getting jump-started.

#1. Cut back on your Fruit and Carbos meals. With Somersizing there is no portion control; but if you are eating too much fruit and too many carbohydrates, even whole grain carbohydrates, you may be giving your body more energy than it needs to get through the day. If your body is getting too much energy from fruit and carbos, it will not burn off your fat reserves.

For 98% of Somersizers, we do not have to tell you how much Fruit and Carbos you may eat; but if you are having trouble losing weight, or if you have hit a plateau, the first thing I would recommend is to cut back on these two food groups.

One woman told me she was faithfully following all of the Level One guidelines and still was not losing. She sent me a list of everything she ate for a few days. Every day she would have a Fruit, then Carbos breakfast, then Pro/Fats & Veggies for lunch and dinner. Sounds good. After reviewing her meals, however, I saw that she was eating fruit, then waiting 20 minutes and following up with a bowl of shredded wheat with non-fat milk and 3 pieces of whole wheat toast. Does it follow the Level One guidelines? Yes, but for her, it was more carbohydrates than she needed to get through the day, so her body never turned to her fat reserves to burn as fuel. My recommendation to her was that she have the fruit, then either the cereal or two pieces of toast. In addition, I told her to eat Pro/Fats and Veggies for breakfast 3-4 times a week, instead of the Fruit, then Carbos breakfast.

Each of us has a unique metabolism. What works miraculously for one person may not work for another. As I've said, it took me two months before I started losing weight. Others see results in one week! Remember, the general rule of thumb is that the more Pro/Fats and Veggies you eat, the more weight you will lose. In fact, you could eat Pro/Fats and Veggies at every meal and snack and stay perfectly healthy and slim. As long as you are eating plenty of fresh vegetables, your body will get the necessary carbohydrates, nutrients and fiber it needs in the form of low-starch vegetables. Limiting your fruit and carbos will help you to release the stored sugar in your cells and turn your body into a fat burning machine rather than a carbohydrate burning machine.

Once you are in full swing and losing weight steadily, then you may start incorporating a bit of fruit and whole grains. Use your body as a guide, and you will be able to determine just how much your body can handle.

If you've hit a plateau, your body has found the perfect amount of carbohydrates it needs to get through the day. You have stabilized. The ratio of fruit and carbos that helped you lose weight in the past, is no longer working for you. I saw on the Discussion Boards that some of you were recommending limiting your cheese intake. NO! Cheese causes no insulin response. Fats are an important part of the program. Eat your fats, proteins and veggies. Just limit your fruit and carbos. These foods do cause an insulin response. Take a few weeks and try this more extreme version of Somersizing. It should help; but if it does not, check the other points below.

2. No cheating! Especially for those who are more resistant to losing weight, you must not cheat at all. That means not even one bite of sugar. You must be diligent when you are converting your body to burn its own fat as fuel. My sister complained to me that she was eating perfectly... perfectly and still not losing weight. Then the truth came out and she told me that she'd have just a bite of cake, but not eat the whole piece. You cannot Somersize a little. A little cheat means a little insulin. That insulin can send your entire meal to the fat reserves. As long as there is no insulin present, you may eat full fat, high calorie meals; but a little insulin can spoil all your fun and set you back to your starting point.

#3 Exercise a little! If you are having problems getting started, or if you have hit a plateau, please try to incorporate a moderate form of exercise at least 3 times a week. Exercise is another way that we release the stored sugar in our cells. You don't need to become fanatical, just find a way to get yourself active for about 30 minutes, three times a week.

#4 Give up aspartame! Chemically laden soft-drinks and food products, especially those made with aspartame, can inhibit weight loss. Dr. Schwarzbein has read reports that aspartame can cause an insulin response. Do you body a favor and eliminate this harmful chemical from your life. It may be damaging you on a cellular level and it may be keeping you from losing weight.

#5 Have your hormones checked! You very well could be experiencing a loss of hormones related to menopause or pre-menopause. Somersizing helps balance your hormones; but in some phases of life, adjusting your eating habits is not enough. You may need to consider hormone replacement therapy. I highly recommend you see an endocrinologist and ask to have a blood test to check your hormone levels. If you need hormone replacement therapy, you must insist that your doctor prescribe natural hormones and not the synthetic kind created by the billion dollar pharmaceutical companies. Synthetic hormones only take away the symptoms of menopause, such as hot flashes and lack of libido. Why would we need a synthetic version of hormones when natural estrogen, that has been evolved in a woman's body over millions of years, is readily available?! Natural hormones actually replace the lost hormones and restore your system to hormonal balance. With balance comes weight loss, increased health and longevity.

#6 Have your thyroid tested! Some people have problems losing weight because they have problems with their thyroid. Check with your doctor to make sure your thyroid is functioning well.

#7 Are you taking medication? Medication can interfere with your hormones and, therefore, may inhibit your weight loss. Ask your doctor if there are any natural alternatives to the medication you are taking.

#8 Be patient! Give your body the chance to heal. We all have varying levels of metabolic resistant. Your metabolism may need more healing than the average person's metabolism.

Lil Tastings Bon Bons

2008-01-17T07:05:00.002-05:00

Lil Tastings Bon Bons (Almost Level 1)

Well, I got a feeling for something different so I experimented and WOWZA~

I took a piece of cheesecake out of the fridge, used a melon baller (a cookie scoop would work better) and made round balls of cheesecake. I dropped these on to a parchment paper lined cookie sheet and popped into the freezer for an hour. After an hour, I took them out of the freezer one at a time and covered with tempered chocolate - I guess you could call them cheesecake bon bons - and returned them to the freezer.

Take them out of the freezer about 30 minutes before serving and - well words cannot describe.

This came out so yummilicious, I tried the same thing with a piece of Upside Down Chocolate Cream pie I had in the fridge. Same process, and I must say exceptionally great tasting results. The chocolate covered chocolate mousse was fantabuloso.

I imagine this would work well with any flavor dense mousse.

This just may be my New Years dessert platter - lil tastings.
_________________
Foxye

A smile is a curve that sets everything straight.

Chocolate Peanut Butter Cookies

2008-01-17T07:01:00.001-05:00

Chocolate P-nut Butter Cookies (Level 2)

1 cup sugar free peanut butter
1 cup brown sugar substitute (I use Whey Low Gold)
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
8 oz sugar free semi sweet or dark chocolate chopped

Preheat oven to 350. Prepare cookie sheets by lining with parchment paper. If not using parchment paper, do not treat or grease the pans.

Combine all ingredients except chocolate and mix until smooth. Then stir in the chocolate.

Drop by spoonfuls onto prepared cookie sheets about 2 inches apart.

Bake until puffy - they will be lightly golden and still soft - about 10 minutes.

Yields 1 dozen cookies.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Peanut Butter Crispeez

2008-01-17T06:59:00.003-05:00

These are easy and no bake - tasty and nutritious too!

Peanut Butter Crispeez (Level 2)

1/2 cup sugar substitute (I use Whey Low)
1/2 cup light agave nectar
3/4 cup sugar free peanut butter
3 cups puffed brown rice cereal

Lay out 2 pieces of waxed paper on your countertop, and pour the puffed rice into a large mixing bowl.

Put the sugar, agave nectar and peanut butter into a medium sized sauce pan over medium heat. Stir until combined and keep stirring until the peanut butter is melted and everything is combined and just starting to bubble. Pour over the puffed rice and stir to combine.

Drop onto the waxed paper in balls, press down slightly. I made them into medium and small sized cookies and like them both ways. Put them in the refrigerator, still on the wax paper, to chill and set.

It looks like this will yield 2 dozen small cookies, and just over a dozen medium cookies. Store in a ziploc bag - they do not need to be refrigerated for storage.

This is definitely an experiment we enjoyed the first time and I will make them again!

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Stop Blaming Saturated Fat

2008-01-17T06:56:00.002-05:00

From Men's Health today.

Saturated Fat
Stop Blaming Saturated Fat
The research is clear: Carbohydrates, not fats, are the foe in
America's battle against heart disease and obesity
By: Adam Campbell & Jeff Volek, Ph.D., R.D.

The recent news that the Atkins low-carb diet works well and improves
health has some people scratching their heads.

If Atkins means eating lots of meat, eggs and cheese, won't all that
saturated fat wreck your cholesterol levels and put you on the road to
heart disease?

Well, no. There's no good evidence of that. And there's plenty of
evidence that the opposite is true--that eating more saturated fat
lowers the risk for heart disease. That's what a recent Harvard
University study found: People who had the highest saturated fat
intake also had the least plaque buildup on their artery walls. The
American Journal of Clinical Nutrition described the findings as an
"American Paradox."

In the Stanford University study that made recent headlines, women on
the "fatty" Atkins diet ended up with the healthiest cholesterol
levels and the best blood pressure readings, compared to those on
other diets, notably the famous Ornish low-fat diet.

Here are a few bullet-points summarizing the current research on
saturated fats.

--We typically eat more than a dozen kinds of saturated fat. Some have
zero effect on cholesterol. Some raise bad (LDL) cholesterol, but all
of them raise good (HDL) cholesterol to a greater extent. That's a net
gain in heart health.
Related Content

* Low-Carb Diets Work -- and They're Healthy
* The Fitness Insider

--The nation's top health organizations have for decades called
saturated fat one of the main culprits for diet-related diseases,
including obesity, diabetes, heart disease, and cancer. Problem is,
this blame stems from research that is now seen as incomplete. For
instance, a famous 1953 study took data from six countries,
overlooking 16 countries whose numbers provide contradictory evidence.
(Like France, for instance, or native cultures in Africa and Canada
where high amounts of fat and saturated fat are eaten but heart
disease is practically unknown.)

--Since the 1970s, American men have decreased their saturated fat
intake by 14 percent and increased their carbohydrate intake by 23
percent--yet rates of obesity and heart disease are increasing. You
might say that carbohydrates make people fat, which leads to heart
disease. Or that more carbohydrates you eat, the greater your risk for
a heart attack.

--But these simple numbers only suggest a cause. To prove something,
you need a controlled experiment. There have been many such clinical
trials, and not one has shown has shown that cutting back on saturated
fat reduces heart disease risk.

--When you look at the effect of saturated fat on health, you must
also look at the intake of carbohydrates. Many studies have shown that
if you replace carbs with fat, your triglycerides levels go down and
your good cholesterol goes up. And your bad (LDL) cholesterol
particles get bigger, which means they're less harmful.

--Here's a paradox for you: A high saturated fat intake decreases
blood levels of saturated fat. How can this be? Here's how: The
saturated fat in your blood comes from both the food you eat and from
your liver, which produces saturated fat. The more carbs you eat, the
higher your insulin levels climb, which signals your liver to produce
saturated fat. If you go on a low-carb diet, your insulin levels drop,
and so does production of saturated fat.

--A bonus: with low insulin levels, your body can burn more fat for
energy, decreasing your sat-fat levels even more.

Cabbage Un-Rolls

2007-11-24T08:36:00.001-05:00

Filling comfort food reconstructed....

Cabbage Un-Rolls (Level 1)

4 cups shredded cabbage
1 1/2 pounds ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon garlic salt
1 8 oz jar sauerkraut, drained
1 8 oz can tomato sauce
1 cup sour cream

Cook ground beef and onions together in a frypan/skillet on medium heat until ground beef is browned. Drain grease and set aside.

Spread the shredded cabbage in a layer in bottom of casserole dish. Layer ground beef & onion mixture on top of cabbage. Sprinkle the salt, pepper, paprika and garlic on top of the meat layer. Add the sauerkraut in a layer and then spread the tomato sauce over the top.

Bake at 300 degrees for 1 1/2 hours. Remove from oven, spread the sour cream over the top. Raise oven temperature to 400 and put the casserole dish into the oven. Cook for another 10 minutes and serve.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Stewed Beef

2007-11-06T19:37:00.003-05:00

An easy crockpot recipe!

Stewed Beef (level 1)

3 pounds of cubed beef stewing meat
1 stick butter (1/2 cup)
1 tablespoon minced dry onion flakes
1 teaspoon parsley flakes
1 teaspoon onion powder
1/2 teaspoon sea salt
1/8 teaspoon pepper (or to taste)
2 teaspoons sugar substitute

Please the cubed beef in the crockpot. Slice the butter into about 12 slices and add it on top of the beef.

Mix the dry ingredients together, then sprinkle over the meat and butter.

Cover the crockpot and cook on low for 8 hours or on high for 5 hours. Stir several times during cooking.

I like to serve this over spaghetti squash, faux rice or vegetables.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Hazelnut Pralines

2007-10-04T21:59:00.001-04:00

Hazelnut Pralines (Level 2)

2 cups sugar
3/4 cup heavy cream
2 Tablespoons Davinci sugar free Hazelnut syrup
2 Tablespoons Davinci sugar free Kahlua syrup
2 Tablespoons confectioners sugar substitute (I use Whey Low brand)
3/4 cup butter
1 teaspoon baking soda
1 teaspoon almond extract
2 cups chopped hazelnuts

Heat sugar substitutes, butter, cream, syrups, and baking soda in a saucepan. Stir frequently until it reaches a soft boil.

Remove from heat, add extract and nuts and mix. Drop spoon sized amounts on waxed paper, let set.

Store in an airtight container.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Nanaimo Bars

2007-10-04T21:57:00.002-04:00

I remember my friend's Mom making this when I was a kid and I LOVED them. I found her old recipe recently and it was so so not not not legal, low carb, or ANYTHING I can eat now....Sweetened coconut, graham cracker crust, custard powder in the filling and so much other bad stuff....So I worked on it and this is the final result. I hope you enjoy it as much as I do!

Nanaimo Bars (Level 2)

Crust:
1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/2 cup sugar substitute (I use Whey Low)
1 lightly beaten egg
1 1/2 cups almond macaroon cookie crumbs
1 cup unsweetened shredded coconut
1/2 cup finely chopped walnuts

Filling:
2 1/2 tablespoons melted butter
1/8 cup cream
1 teaspoon vanilla
2 cups confectioners sugar substitute (I use Whey Low brand)

Topping:
4 ounces sugar free semi sweet chocolate chopped
1 Tablespoon butter

Preheat oven to 350. Grease an 8x8 cake metal cake pan. Line the pan with parchment, leaving the paper hanging over the edges of the pan.

Whisk together the butter, cocoa powder, sugar substitute and eggs. Stir in the cookie crumbs, coconut and walnuts. Press the mixture evenly into the bottom of the prepared pan.

Bake for 10 minutes, then let cool in the pan on wire rack.

In a large bowl, mix together the butter, cream and vanilla. Beat in the sugar substitute until thickened and smooth.

Spread the filling mixture evenly over the cooled crust. Refrigerate for at least an hour until it is firm.

Melt the chocolate with the butter in a bowl in the microwave. Let cool and then spread evenly over the filling. Refrigerate until set, for at least another hour.

Using the parchment paper overhang like handles, lift out of the pan. Peel off the paper and then cut into bars.

Cover and store at room temperature for up to 2 days. These freeze well!

Enjoy!
_________________
Foxye

Pecan Pralines

2007-10-04T21:55:00.001-04:00

This is one of the easiest candies you can make....

Pecan Pralines (Level 2)

1 cup brown sugar substitute (I use Whey Low Gold)
1 cup sugar substitute (I use Whey Low)
1/2 cup cream
1 cup pecan halves
2 Tablespoons butter

Mix together the sugars and cream in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Using a candy thermometer, cook until the mixture has reached 236 degrees.

Remove the saucepan from the heat a let cool for about 5 minutes.

Add the pecan halves and beat with a wooden spoon until the pecans are fully coated by the candy.

Drop the pralines one tablespoon at a time onto a greased piece of aluminum foil, let them cool.

These can be eaten warm, or cooled completely and stored in an airtight container. They are good crumbled over ice cream, and make excellent gifts...Is Xmas coming?

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Pumpkin Cream

2007-09-30T13:35:00.003-04:00

This is like a rich pumpkin mousse!

Pumpkin Cream (Level 2)

8 ounces Marscapone cheese
3/4 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup confectioners sugar substitute (I use Whey Low brand)
1 teaspoon vanilla
1 1/2 cups heavy cream

In a bowl combine the Marscapone cheese, pumpkin, cinnamon, nutmeg, sugar substitute and vanilla.

Whip the cream to soft peaks.

Fold half the whipped cream into the pumpkin mixture.

Spread the pumpkin/cream mixture on the bottom of an 8" square pan. Then gently spread the remaining whipped cream evenly on top. If you want, you can top with sprinkled chopped nuts, or finely chopped sugar free toffee/nut candies.

Cover and chill overnight.

(Sometimes I make a faux graham cracker crust for this.)

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Sweet & Sour Cole Slaw

2007-09-30T12:57:00.001-04:00

This one is SO EASY!

Sweet & Sour Cole Slaw (Level 1)

1 small head red cabbage
1 small head white cabbage
5 tablespoon white vinegar
5 tablespoon sugar substitute (I use Whey Low)
1/3 cup Hellmann's mayonnaise

Chop both heads of cabbage and put in large serving bowl.

In a small bowl mix the vinegar and sugar. Then add the mayonnaise and mix. (It will be lumpy).

About an hour before serving, fold the dressing into the slaw and mix thoroughly. Chill.

DO NOT ADD SALT & PEPPER!

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Amaretto Truffles

2007-09-30T12:33:00.001-04:00

Oooohy!

Amaretto Truffles (Almost Level 1)

1 cup chopped sugar free semi sweet chocolate (or chips)
1/4 cup butter at room temperature
1 egg yolk
2 tablespoons cream cheese
3 tablespoons Davinci sugar free Amaretto syrup

Melt the chocolate in a medium sized bowl in the microwave. Stir the butter into the hot melted chocolate one tablespoon at a time, then beat the egg yolk into the mixture. Beat in the cream cheese and amaretto syrup.

Cover and refrigerate until firm, at least 2 hours.

Shape the mixture into 1 1/2 inch balls. (I use a melon baller or a small cookie scoop.) Keep refrigerated until serving.

These freeze well.

(For Level 2 version: 1 cup toasted almonds finely chopped - roll balls in nuts to coat - then refrigerate.)

Enjoy!

Foxye

A smile is a curve that sets everything straight.

Irish Cream Semifreddo

2007-09-30T12:28:00.001-04:00

Semifreddo is an Italian style dessert - a frozen mousse-like custard.

Irish Cream Semifreddo (Level 1)

6 egg yolks
1/2 cup sugar substitute (I use Whey Low for ice cream)
1/2 cup sugar free Davinci Irish Cream syrup
1 1/4 cups heavy cream (I use 100% cream)

In a bowl set over a saucepan of simmering water whisk the egg yolks and sugar substitute until pale and creamy. Slowly add the irish cream syrup and beat until thick. Remove the bowl from the heat and keep beating until cool.

In a separate bowl whip the cream to stiff peaks.

Fold the whipped cream into the cooled irish cream mixture.

Transfer to a freezer container, cover, and freeze. After about an hour, gently stir the mixture. (very important in Level 2 version as it keeps the nuts from sinking to the bottom).

Cover and freeze until serving.

For a level 2 version:
1 cup chopped macadamia nuts, folded in to the irish cream mixture when you fold in the whipped cream.

Enjoy!

Foxye

A smile is a curved line that sets everything straight.

Choco Nut Sandwich Cookies

2007-09-16T11:34:00.001-04:00

Choco Nut Sandwich Cookies (Level 2)

¾ cup ground hazelnuts
2 eggs
1 cup sugar substitute (I use Whey Low)

Chocolate creme:
7 tablespoons butter
1 to 1 1/4 cup powdered sugar substitute (I use Whey Low)
1 tablespoon unsweetened cocoa powder
1 egg yolk

For dipping:
Sugar free dark or semi sweet chocolate, melted

Preheat oven to 400. Line baking sheets with parchment paper.

Beat the eggs and sugar until fluffy, about 3 minutes. Mix in the nuts and drop the
batter with a spoon to small balls on prepared baking sheets. Bake for about 10 minutes.

Remove the baking sheet from the oven, put another baking sheet on top and turn the cookies with the paper upside down. Remove the paper, you may need to brush it with a little bit of cold water so the cookies come off.

Stir together the ingredients for the chocolate creme, mixing until well combined.

Make sandwiches with creme between two cookies. Dip the cookie sandwiches in the melted chocolate. Store in an airtight container in the refrigerator.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Lemon Creams

2007-09-16T11:31:00.004-04:00

Lemon Creams (Level 2)

2 cups ground blanched almonds
1 ¾ cups confectioner's sugar substitute (I use Whey Low)
2 large egg whites

Lemon butter cream:
2 egg whites
1 tablespoon sugar substitute (I use Whey Low)
¾ cup sugar substitute (I use Whey Low)
1/3 cup water
2 sticks + 1 tablespoon butter at room temp
finely grated rind of 1½ lemon
1½ tablespoon freshly squeezed lemon juice

For glazing:
9 oz sugar free white chocolate chopped

Preheat oven to 400. Line baking sheets with parchment paper.

Mix ground almonds with confectioners sugar substitute. Beat the egg whites and stir them into the almond mixture.

Drop approx 35 rounds, rather small, onto prepared baking sheets. Bake on the middle rack for about 11 minutes. They should still be soft but start to take color.

Make the lemon butter cream: Beat the egg whites. Add 1 tablespoon sugar substitute and
continue beating to a firm fluff. Boil ¾ cup sugar substitute and 1/3 cup water to the
temperature of approx 240. Pour the sugar mixture over the egg white fluff. Beat at low speed until it cools.

Stir the butter until it is soft and drop into the meringue, gently stirring it in until incorporated. Add lemon rind and juice.

Pipe the cream onto the cooled almond rounds. Put in freezer or fridge. They should be REALLY cold when you dip them into the white chocolate glaze.

Melt the chocolate in the microwave. Dip the cream part in the chocolate.

These are excellent for freezing when they're completely done.
Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Sweet Dreams

2007-09-16T11:31:00.003-04:00

Sweet Dreams (Almost Level 1)

1 3/4 cups confectioner's sugar substitute (I use Whey Low)
1/3 cup unsweetened cocoa powder
1 tsp vanilla sugar
1 egg white
more confectioner’s sugar subst for the rolling out

Preheat oven to 300. Line baking sheets with parchment paper.

Sift confectioner's sugar substitute and cocoa powder together. Mix with vanilla sugar. Add an unbeaten egg white and stir it all to a smooth dough.

Roll it out to a rectangle, very thin. (Use confectioner's sugar substitute the same way you would use flour if the dough sticks to the table.) Cut out cookies with a small glass and put them on prepared baking sheets.

Bake in the oven for 10 - 15 minutes or until they are puffed up and seem done.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Moco Choco Pastries

2007-09-16T11:29:00.001-04:00

Moco Choco Pastries (Almost Level 1)

4 egg whites
¼ teaspoon cream of tartar
1 cup sugar substitute (I use Whey Low)
1 teaspoon decaf coffee powder
1 cup finely chopped sugar free semi sweet chocolate
1 cup heavy cream
2 tablespoons sugar free DaVinci Kahlua syrup

Preheat oven to 225, Line baking sheet with UNGREASED parchment paper.

Run the 1 cup sugar substitute through the food processor making it super fine.

Beat the egg whites on medium speed until foamy, then add cream of tartar and continue to beat until the soft peak stage. Add ½ cup of the sugar substitute a little bit at a time. Beat until the mixture is so firm that you can turn the bowl upside down. Gently fold in remaining sugar substitute and the coffee powder.

Fill a pastry bag with a star-shaped tip and squeeze out 12 spiral-shaped cookies, approx 2" wide, on a baking sheet which has been lined with parchment paper. Do not grease the paper! Bake for 45 - 60 minutes until they're light and easily let go of the parchment paper. Let cool on wire racks.

Melt the chocolate in a bowl in the microwave. Dip the "back side" of the meringues in the melted chocolate and let set.

Beat the cream until foamy and add the Kahlua syrup. Whip until fluffy. Pipe a cream spiral on 6 of the meringues and put the other 6 on top with the cream in between. Decorate each pastry
with cream.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

CiniCoco Drops

2007-09-16T11:28:00.002-04:00

CiniCoco Drops (Level 2)

1/2 cup almonds
2 egg whites
1 tablespoon ground cinnamon
1/2 cup sugar substitute (I use Whey Low)
1 teaspoon unsweetened cocoa powder

Preheat oven to 300. Line baking sheets with parchment paper.

Grind the almonds in the food processor.

Whip the egg whites until stiff. Add the almonds, cocoa, cinnamon and sugar substitute and stir until just blended.

Drop by spoonfuls onto prepared baking sheets. Bake for 20 minutes. Remove from oven and cool on wire racks.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Choco Coco Nut Cookies

2007-09-16T11:26:00.001-04:00

Choco Coco Nut Cookies (Level 2)

2 eggs
1 cup sugar substitute (I use Whey Low)
1/3 cup ground hazelnuts
1 tablespoon unsweetened cocoa powder
1 3/4 cup flaked coconut
5 tablespoons melted butter

Preheat oven to 350. Line baking sheets with parchment paper.

Beat the eggs and sugar until fluffy, about 3 minutes. Mix in the cocoa, coconut and nuts, then add the melted butter. Mix well.

Drop the batter onto the prepared baking sheets using a tablespoon. Bake for 5 to 10 minutes. (Don't leave them in the oven too long as they will get dry).

Remove from baking sheets and cool on wire racks.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Kahlua Cream Log Roll

2007-09-13T19:51:00.001-04:00

I concocted this for a party we had. It was such a hit I had to share!

Kahlua Cream Log Roll (Level 2)

7 eggs
3/4 cup sugar substitute (I use Whey Low)
1 1/2 cup ground walnuts
1 teaspoon baking powder
1 1/2 cups cream
1/4 cup confectioners sugar substitute (I use Whey Low brand)
6 - 9 tsp Davinci sugar free Kahlua syrup

Brush a 10 x 15" jelly roll pan with oil. Line the pan with waxed paper and oil the paper.

Seperate the 7 eggs into 2 large mixing bowls. Using a wire whisk beater, beat the egg yolks with the sugar substitute until thick and pale in color. Beat in the walnuts and the baking powder.

In the other bowl beat the egg whites until stiff. Fold the walnut batter into the egg whites until thoroughly mixed.

Spread the mixture in the prepared pan. Bake in preheated 350 oven for 15-20 minutes. It will be brown in color. Chill the cake in the pan in the refrigerator covered with a damp cloth. I chilled it for about 5 hours. I guess about an hour would do.

When ready to assemble cake, whip the cream until fairly stiff. Add the confectioners sugar substitute and the Kahlua flavoring.

Dust the chilled cake with some more confectioners sugar substitute. Turn out onto a surface covered with 2 overlapping sheets of wax paper. Strip the paper from the bottom of the cake, carefully.

Spread the whipped cream filling on the cake to within 1" of the edge. Roll up the cake and slide the roll onto a flat serving plate. Sprinkle with some more confectioners sugar substitute. Chill and serve - I would recommend serving within 2 hours of assembling.

Note: Some people also drizzled sugar free chocolate sauce I had served with something else over their slices.

You can flavor the cream with many different flavor sugar free syrups - Amaretto, Chocolate....

Enjoy! I know we did!

Foxye

Loaded Pepper Skins

2007-09-08T14:19:00.001-04:00

Do you miss Loaded Potato Skins? Try this!

Loaded Pepper Skins

4 Bell Peppers
1 8 oz package of softened cream cheese
1/4 cup mayonnaise
1 clove minced garlic
1 cup salsa

Cut off the pepper tops, then cut the peppers in half and remove the seeds. Cut each pepper half into quarters. Put in the oven under the broiler 3 to 4 inches from the heat with the skin side up. Broil for 4 or 5 minutes until the skins just start to blister. Remove from the oven and turn the peppers over, with the skin side down.

Combine the cream cheese, mayonnaise and the garlic and mix well. Drop small spoonfuls of the cheese mixture onto each piece of pepper and return to the broiler. Broil 3 or 4 minutes until the cheese just starts to bubble. Remove from the oven, top each with salsa and serve on a platter.

Enjoy!
_________________
Foxye

Green Goddess Dressing

2007-09-05T23:25:00.000-04:00

Green Goddess Dressing (Level 1)

2 garlic cloves crushed
2 tablespoons chopped anchovies
3 tablespoons snipped fresh chives
1/4 cup minced fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon fresh lemon juice
4 tablespoons tarragon vinegar
1/2 cup sour cream
1 cup mayonnaise
Salt and freshly ground black pepper to taste

Put all the ingredients in a blender and pulse several times to blend. Store in an airtight container in the refrigerator until ready to serve.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Mounds Rounds

2007-09-05T23:23:00.001-04:00

You are going to love these! This makes up about 2 or 3 dozen - make a double batch so you have some to freeze!

Mounds Rounds (Level 2)

1/2 cup butter (1 stick)
2 cups confectioners sugar substitute (I use Whey Low)
3 cups flaked coconut
1 tablespoon cream
2 ounces unsweetened or sugar free semisweet chocolate melted

Melt butter in microwave in a bowl. Remove from microwave. Add sugar substitute, coconut and cream, mixing well.

Shape rounded teaspoons of mixture into balls. (I use a melon baller) Make a dent in the center with the tip of spoon or the back of melon baller. Place on a cookie sheet lined with wax paper. Fill indent with melted chocolate. Chill until firm.

Store in refrigerator or freezer.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Foxye's Red Sauce

2007-09-03T18:43:00.001-04:00

Easy*Easy

Foxye's Red Sauce (Level 1)

1 teaspoon olive oil
1 cup chopped onion
4 minced garlic cloves
2 Tablespoon balsamic vinegar
1 Tablespoon sugar substitute
1 Tablespoon chopped fresh basil (or 2 teaspoon dried basil)
2 Tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cans diced tomatoes with liquid - 14.5 oz cans
2 Tablespoon chopped fresh parsley or cilantro

Heat the oil in a saucepan over medium high heat. Add the onion and garlic and sautee for 5 minutes. Stir in the balsamic vinegar and the rest of the ingredients except for the parsley. Bring to a boil. Reduce the heat to medium and cook uncovered - 15 minutes for "fresh" firm tomatoes - 30 minutes for a more blended sauce - then stir in the parsley.

Serve over cooked spaghetti squash, zucchini noodles, or if you use them - Dreamfields pasta.

Sometimes I use crushed or whole tomatoes rather than diced. Crushed tomatoes give you a thick smooth sauce and the whole tomatoes give you a chunkier sauce.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Foxye's Puttanesca Sauce

2007-09-03T18:32:00.001-04:00

Foxye's Puttanesca Sauce (Level 1)

1 tsp olive oil
1 cup chopped onion
4 minced garlic cloves
2 tsp balsamic vinegar
1 Tbsp Sugar Substitute
1 Tbsp chopped fresh basil (2 tsp dried)
2 Tbsp tomato paste
½ tsp Italian seasoning
¼ tsp black pepper
2 cans diced tomatoes – do not drain
¼ cup pitted olives (green)
2 Tbsp chopped fresh parsley
1 Tbsp capers
½ tsp anchovy paste
¼ tsp crushed red pepper

Heat oil in saucepan on Medium hi heat. Add onion and garlic and sautee for 5 minutes. Stir in balsamic vinegar and next 6 ingredients (vinegar thru tomatoes) and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Stir in olives and remaining ingredients and cook until heated thru.

Serve over spaghetti squash, zucchini noodles or, if you use them, Dreamfield's Pasta.

I used to use fresh tomatoes for sauce - but I find the canned diced tomatoes are much quicker, easier and just as good!

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Pickled Shrimp

2007-09-03T18:15:00.001-04:00

These are good in a salad, as an appetizer, or served as shrimp cocktails.

Pickled Shrimp (level 1)

1 1/2 pounds shrimp, cooked & shelled
2 medium size onions
15 - 20 bay leaves
1 1/2 cups Perkey French Dressing (recipes follows)

Thinly slice the onion and separate into rings.

In a medium size bowl arrange alternating layers of shrimp, onion rings and bay leaves. Pour the dressing over the top and press down so the top layer is covered, too. Cover the bowl with plastic wrap and refrigerate for at least 24 hours so the flavors are well blended.

Perky French Dressing

1 teaspoon dry mustard (colman's)
1 teaspoon water
1 1/2 cup olive oil
2/3 cup vinegar
1 Tablespoon Worchestershire sauce
1 1/2 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Mix the mustard in the water and let stand for 15 minutes. Combine all the ingredients in a jar. Cover tightly and shake well.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Garlic Baked Shrimp

2007-09-03T16:22:00.001-04:00

Shrimp + Garlic = a winner!

Garlic Baked Shrimp (Level 1)

1 pound medium or large uncooked shrimp
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro
3 cloves minced garlic
1/2 teaspoon dried crushed red pepper flakes
1/4 cup butter
1/2 cup grated parmesan cheese

Preheat oven to 350.

If the shrimp are not peeled, peel them and set aside in a bowl. Place the shrimp in a flat baking dish (11x7), arranging so that they are in an even layer and not overlapping. Pour the olive oil evenly over the shrimp. Then, combine the cilantro, garlic, red pepper and pepper. Sprinkle the cilantro mixture evenly over the shrimp. Cover the dish with aluminum foil and bake for 15-20 minutes.

Remove the foil from the pan and turn the shrimp over. Sprinkle evenly with the parmesan cheese. Bake uncovered for another 7 minutes.

Serve hot as an appetizer or as a romantic dinner for 2.

You can easily double the amounts and bake in a 13 x 9 pan.

This works well for parties - I make up batches of it in foil throw away pans and there is no clean up!

Enjoy!

Foxye

A smile is a curved line that sets everything straight