Chili Relleno Casserole

Chili Relleno Casserole

1 cup organic unsweetened Soy milk
1/2 cup Egg Beaters
1 packet of Before and After Chicken Soup
3 Tbsp. Lite Bisquick (or Pamela's Baking mix if gluten-free)
1 can Ro*Tel Tomatoes and Chilies
1 small can chilies, diced or whole--your choice
8 oz. grated sharp cheddar cheese
8. oz. either Mozzarella cheese OR Mexican mixed cheeses

Preheat oven to 350º. Spray a small square 8x8 casserole dish with cooking spray. In a blender, beat the milk, eggs, powdered soup, and flour together until smooth. If using whole chilies, split and drain on a paper towel, but I used diced ones. Mix cheeses together and reserve a half cup for the topping. Alternate layers of chilies, tomatoes, cheese and the egg mixture, ending with cheese on top. Bake for 45 min. or until crispy brown on top.  Serves 9. 83 calories and 12 carb per serving.

Other Cinco de Mayo things you may do:
Fake Margaritas! Ole!
1 cup diet gingerale
1 packet Before and After Lemonade
1/2 packet Lime Gelatin
2 Tbsp. Lime juice
1 cup crushed ice

Blend all ingredients well in a blender before adding the ice and blending lightly again.

Serve with Mexican Yams called "Jicama" pronounced, "HICK a ma", that you slice and peel and eat raw with lime juice and chili or Tajin on them.

Also could serve Taco salad and Quesadillas.  Quesadillas are easy to make: For two people , just take 2 low carb tortillas and heat one in a griddle and put aside.  Then heat the other and sprinkle cheese over it and place the other hot tortilla on top and press down.  Cut with a pizza cutter.  You may add onions and peppers when you add the cheese if you like.  Eat in place of bread for you meal with your salad, and cut back on your meat to allow for the cheese. Enjoy your May 5th celebration and let me know if you try any of these or the fajitas!

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Lee's Easy Shrimp (or Fish or Lobster) Bisque

1 jar Spicy Red Pepper Classico Tomato Sauce

1 medium bag medium -sized frozen shrimp

1/4 to 1/2 cup plain soy milk or skim milk

That's it!  It will taste like a gourmet bisque!  For Fish Chowder, for maintenance clients, add a 1/4 cup of fresh corn or small can, and 2 cod filets and whatever veggies you like: okra, tomatoes, or peas. It is delicious and the creaminess of the milk takes away the acidity.  

You can add a packet of our Clear Tomato Soup to give it more protein to fill you up faster and to give it an extra sweetness.  I never eat the soups plain.  I always add things to them to make a soup to take away the protein taste, but, boy does that extra protein fill you UP!

Cherry Cheesecake
***great for July 4th!***

6 eggs or Eggbeaters equivalent

1 – 24 oz.container Low-fat Cottage Cheese or Lactaid Cottage Cheese

1 pkt.Before And After Vanilla Creme Pudding

1 pkt. Before and After Lemon Drink or Cherry Gelatin

1 pkt. of Knox gelatin

1 can of Lite Comstock Cherry Pie filling

3 droppers full of Clear Stevia

       

Can make crust with melba toast and Walden Farms Caramel dip.

Blend all ingredients in blender until smooth. Pour into 9 x 9 pan that has been sprayed with Pam. Bake at 350° for 30 minutes. Turn oven off and open oven door and let sit in oven for 1 hour. Serve either hot or cold. May be served with 1 tsp. of Cool Whip.When you are on maintenance you can add a block of no-fat cream cheese to it!

If you like these dishes  and would like to do our diet, go to www.beforeandafterdiet.net and click on the health profile tab. When you fill that out, a consultant will call you for a FREE metabolic assessment to determine which of our six nutritional plans you will be on and explain how our program works.  We would love to have you aboard! Who wouldn't love to eat cheesecake while dieting?!

Blueberries and a Punch Bowl Trifle for the Fourth of July

July is Blueberry Month     

                                             

sponsored by http://www.bellybusterdiet.com/

Blueberries have long been recognized as the fruit with the most antioxidants. The United States Department of Agriculture on May 8th, 1999, proclaimed July to be National Blueberry Month. Blueberries are grown in 35 states, with the United States producing over 90% of the worlds supply.

One of the easiest fruits to prepare and serve, these tasty berries offer as much as four times as many health-giving antioxidants than other fruits and veggies. Because blueberries have few natural pests, (other than birds), pesticides are generally unnecessary when growing them. A powerhouse among fruits, blueberries rich antioxidants are valued for their cancer and heart disease fighting properties. They are also shown to help improve memory, balance, and coordination.

Adding fresh summer blueberries are a great way to give a little health punch to some of your favorite dishes. Try them in yoghurt, pancakes, muffins, on your salad, over ice cream and even blueberry salsa.
We invite you to enjoy a few of our tasty blueberry recipes below and tell us the ways you like to eat these healthy berry bites.

Care Solutions
* Don’t wash berries until just before using to prevent berries from becoming mushy.
* Chill berries soon after picking to increase shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.
* Freeze berries in freezer containers without washing to keep the skins from toughening.
Fun Facts
* The blueberry is the second most popular berry in the U.S. The strawberry is number one. Over 200 million pounds of blueberries are grown commercially each year.
* Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation of fighting infections. They may also help protect against heart disease.
* The blueberry muffin is the official muffin of Minnesota.
* Blueberry Jelly Bellies were created especially for former president Ronald Reagan.
* The blueberry is the official state fruit of New Jersey, which also raises the most cultivated fresh blueberries in the United States.

Punch Bowl Cake (Great for July 4th because of it's Patriotic Look!)
2 pkg of pudding mix
2 pkgs of strawberry jello mix
2 cups of blueberries
2 cups of strawberries
1 angel food cake (sugar-free)
1 lg. Cool Whip

Make up the pudding mixes and jellos according to directions and then layer between crumbled cake. I put pudding, then cake, then a layer of jello with the stawberries in it, then cakem then pudding tieh the blueberries on top, etc. In a glass trifle bowl, this looks so pretty! For an American holiday, very patriotic on your table. Great for diabetics and for those on a diet!

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Frost on the Berries

1/2 cup frozen blueberries

2 Tbsp. Walden Farms Marshmallow Dip

Fold the dip into the blueberries and let set. Can eat alone or over yogurt.

For more information on dieting, go to http://www.beforeandafterdiet.net/ and fill out your health profile for a free metabolic assessment.

Zucchini Crust Pizza

Pizza is one of those foods that is notoriously difficult to eat when you have diabetes.  But you can make your own crust with either zucchini or cauliflower, both of which are very low in carbs, and your sugar will be fine! If you use zucchini, pat it dry with a paper towel or put it under the broiler for a few minutes to get some of the liquid off of it because it may be soggy if you don't.

Olive oil and flour for the pan
2 cups (packed) grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1/4 teaspoon dried basil
2 tablespoons olive oil

Preheat oven to 400 F. Drizzle a little olive oil in a 10" pie pan and coat lightly with flour.
Combine the zucchini, eggs, flour, mozzarella, parmesan, basil, and 1 tablespoon olive oil in a bowl and mix well. Spread into the pie pan and bake for 35 to 40 minutes or until golden brown. About halfway through the baking, brush with the remaining olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later.
Top with your favorite pizza items and bake at 400 F until heated through.
Servings: 4

Amount per ServingCalories: 306
Carbohydrates: 10g
Fiber: 1g
Sugars: 2g
Total Fat: 20g
Saturated: 6g
Trans: 0g
Sodium: 402mg
Protein: 21g