17 Day Diet Recipes: Cycle 2

Apple Crisp

Ingredients:

Directions:

Preheat oven to 375ºF. Spray bottom and sides of 8-inch square pan with nonstick baking spray.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm, topped with nonfat greek yogurt or ff sour cream.

Ingredients:

Directions:

Preheat oven to 350ºF. Spray bottom of a small glass baking dish with nonstick baking spray.
Peel/slice an apple and place pieces at the bottom of the dish.
Mix together all other ingredients (except the yogurt)
Spread oat mixture over the top of the apples
Bake 20 minutes at 350.
Slide a knife along the edge of the pan to loosen, then invert on to serving dish (this will put the apples on top).
Serve warm, topped with fat-free greek yogurt (instead of cream) or ff whipped topping (C3).

Ingredients

Directions

Steam or boil cauliflower until soft, drain well
Mash in a bowl using a potato masher (or you can use a mixer if you prefer)
Add in cream cheese and mix well
Stir in dried potatoes and continue to blend. Add skim milk as needed to bring mixture to proper consistency
Top with butter buds and a dollop of sour cream

Ingredients

6 medium carrots, peeled and sliced
2 tsp "Just Like Sugar" brown sugar substitute (or use Splenda Brown, honey or agave nectar)
1 tsp cornstarch
1/8 tsp sea salt
1/4 tsp ground ginger
2 medium oranges, juiced
1 tsp flax or olive oil
1/2 tsp "butter buds" butter flavoring

Directions

Cook carrots in a small amount of water until tender-crisp, about 10 minutes.
In another saucepan mix sweetener, cornstarch, salt, and ginger.
Add orange juice and stir until blended. Cook and stir until sauce thickens and is bubbly.
Add 1 tsp flax seed oil and butter flavoring, mix and pour over sliced, cooked carrots.

Serves 4.

Ingredients:

2 cups cooked brown rice
1-2 tbsp olive oil
1 egg plus 2 egg whites
2 tsp minced garlic
1 tsp grated ginger root
2 tbsp low sodium soy sauce or Bragg's Liquid Aminos
salt and pepper
2 tbsp minced green onion
1 cup frozen peas & carrot blend or you can use other vegetables of your choice as long as they are chopped into small bite sized pieces
1 cup bean sprouts or chopped spinach
4 oz cooked chicken, cut into small bite-size pieces
4 oz shrimp, cooked or raw but make sure they are deveined with the tails off. If using large shrimp, cut them in bite sized pieces

Directions:

cook brown rice according to package directions - you can use leftover cooked brown rice for this dish
in a nonstick pan sprayed with nonstick spray cook up your egg white omelette (scrambled egg, salt, pepper) then set aside
in the same pan, saute up your garlic, onion, and ginger in 1 tbsp olive oil. When the onions start to turn a little transparent, add in your chicken and shrimp and toss to coat.
add peas & carrots - if they're frozen you'll need to cook for a few minutes
add in rice and soy sauce or Bragg's Liquid Aminos - mix well
add bean sprouts or chopped spinach and mix well
drop egg back into pan and mix it into the fried rice
add pepper to taste

Ingredients:

Directions: