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    You are in: Home / ohbother's Public Recipes
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    10 Recipes

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    Delicious and easy to make, this recipe is also very low in carbs and fat. I created it for our Medifast weight loss program (working well -- between us we have lost more than 128 pounds in the past five months and feel great!). You can make this using regular peanut butter, but PB2, which is available online and at health and specialty food stores, has 85% less fat and about half the calories. Choose prepared salsa verde (green tomatillo and chili sauce) that has 1 gram of carbohydrates per serving when possible. The "Caulirice" is as easy to prepare, if a little messier, than regular rice, so go ahead and make the entire head, then store the extra portions in single-serving locking baggies and freeze. You'll be glad you did!

    Recipe #454967

    I lived in Germany when I was a little girl and loved German meat loaf. When I proposed making this for our Medifast Lean and Green dinner the other night, my husband was aghast -- pork in meatloaf? Meatloaf??? With a little tweaking of our old family recipe, I think inherited from an au pair who lived with us for a while, (and leaving out the gravy!), we ended up with this meal.

    Recipe #454418

    I love stroganoff, but am on a very low fat, low carb diet (MediFast) so came up with something that isn't too far out of line, but still provides a bit of the taste and feel of my chicken stroganoff. 99% fat free ground turkey and non fat sour cream seem to work pretty well. The nutrition calculation information for this dish provided by is way off -- it is MUCH lower in fat (reduce the fat calories by about 75% and you'll be in the ball park because the 99% fat free ground turkey has so much less fat than regular ground turkey.) Serve over zucchini "ribbons" or Shiritaki Tofu noodles -- it really works!

    Recipe #446772

    An attempt to create a Lean and Green Gazpacho recipe for my MediFast diet plan, this recipe is scaled for three vegetable servings in the Green portion of the meal. "Cooking time" includes the 2 hours of chilling time for the flavors to meld a bit.

    Recipe #444496

    This salad works for main meals, especially with the addition of cold chopped chicken and/or cheese. It's a fantastic potluck dish. Lastly, it's a diabetic friendly salad because the whole grain brown rice and other vegetables are very high in fiber. How it came about: I love salads, but I noticed a while ago that what I really loved was the stuff that dressed the salad. I also get very bored with lettuce, even my favorite, bronze or red leaf lettuce. I also wanted to make something that was a one-pot meal, not necessarily hot, reasonably high in protein, sustaining, and tasty. Lastly, I had been invited to a potluck dinner, had signed up to bring a salad, and had no lettuce available -- but I did have brown rice. Maybe that would work -- and it did! This is the one recipe I bring to potlucks that is always, always gone before I can go back for seconds, so I usually save a small bowl at home for myself. I hope you like it, too! I have made this successfully using regular brown rice, instant brown rice, quick brown rice, and brown rice blends that included wild rice and other grains. The great thing about the recipe is that it is completely forgiving -- you can adjust amounts, add and delete items, and change seasoning to your taste and whatever you have one hand -- as long as you always use brown rice as the base.

    Recipe #363498

    I'm not sure if the original Cauliflower Mash came from South Beach, but I know this recipe comes from the South Beach Diet Parties & Holidays Cookbook! I'm diabetic, so always looking for good recipes I can eat without guilt. 12/1/08: We just made this for Thanksgiving, and it was a huge hit. I decided to add 3-4 ounces of fat-free cream cheese (not in the original recipe) for extra creaminess and flavor, and it was a HUGE hit -- even the picky kids gobbled it right down, and there were no left overs.

    Recipe #339923

    19 years ago, when our son was just about two months old, a group of single friends decided to have a "pot-luck" Thanksgiving dinner, and this was the dish that we were assigned to make. Our noses were a little out of joint at being assigned a dish, but it was and has continued to be such a hit that it has converted many a brussels sprouts hater to a lover, and everyone in our extended family now asks for the recipe every year. It's a bit heavy on the butter, but if the rest of your meal is relatively healthy, you can probably handle a half cup serving! (And it's diabetic friendly....) To speed preparation on the big day, you can clean, trim and slice the sprouts in half the day before, then keep them in ice cold water until it is time to cook. Note: To some extent we are guestimating the amount of Brussel sprouts needed -- my husband just says "get one of those plastic bags and fill it pretty full of nice, fresh sprouts!"

    Recipe #338766

    Another recipe from the South Beach Diet Parties & Recipes Cookbook. The book says that any good quality fresh green beans will do, but suggests that you look for haricots verts. the recipe looks marvelously fast and easy, especially if you use the pre-trimmed green beans from the supermarket. The book also suggests that the beans can be blanched one day in advance if you like. Another make-it-easier tip is to use minced garlic in a jar commonly found in supermarket produce sections (at least in California!).

    Recipe #338632

    This recipe is from The South Beach Diet Parties & Holidays Cookbook. My sister and I both have health problems and are looking for alternatives to traditional overwhelmingly heavy holiday dishes so that we can enjoy our family feasts with fewer worries. We haven't fixed it yet, but will edit this when we do! The book says that using a dense multi grain bread makes it even more nutritious if you want, and that you can substitute Bartlett or Anjou Pears for the Bosc.

    Recipe #338631

    I started making this quiche years ago when we had a couple of guys in the family with cow's milk allergies. To our surprise, the goat's milk and sheep's cheese add a nice tang to the dish and are not overwhelmingly "goaty". Everyone who has ever eaten it or tried it really likes it, often to their surprise. I just combined a couple of recipes and through trial and error came up with this version. You can make this with cow's milk and cheese, if desired, and it's still good, but the tang from the goat's milk and cheese really add something kinda nice to it! My older son is 18 now, and he asks for this particular dish at least once a month.

    Recipe #309739

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