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

Easy Baked Crab Ragoons

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1/8 tsp garlic powder

!/4 tsp. chili powder

1/8 tsp. Worchestershire sauce
1 small green onion
4 oz. crab
3 oz. fat-free cream cheese
14 wonton wrappers (use lowest carb ones)

Microwave the cream cheese for about 30 seconds to soften.  Cut up the crab and mix with the other ingredients .  Spoon into wontons and twist at top.  Bake at 425º F for 8-10 or until golden brown.

Easy Pepperoni Pizza Soup

1 jar Classico Spicy Red Pepper
1 packet Before and After Chicken Soup, prepared (or 1 c. chicken broth)
1/4 package 70% fat-free pepperoni
1/4 tsp. Italian seasoning
1/4 cup shredded Mozarella cheese

You may saute some mushroons and onions and green peppers for added flavor and even add ground beef if you have left overs.

Buffalo Chicken Dip

1 lg. can of white chunk chicken

1 jar of Walden Farms Fat Free Ranch or Blue Cheese Dip

1 cup of Walden Farms Fat Free/ Calorie Free Original BarBQue Sauce

8-oz. Fat-free cream cheese

1 cup grated sharp cheddar cheese

1/4 cup chopped spring onions

Celery sticks

Mix the dip and sauce with the softened cream cheese in a 9x13 glass dish. Stir in the chicken chunks. Top with cheese and bake at 350 degrees for 20 minutes. Top with onions if desired. Serve with celery sticks. www.bestdietsource.com for the products!

CHOCOLATE-COVERED STRAWBERRIES

So easy to make! Just mix 1/4 cup of Sugar-free Walden Farms Chocolate Sauce with 1/4 cup of Eggbeaters or egg whites and dip each strawberry in the mixture. I like to leave the stems on to hold the berry while I dip. Pleace the berries on a cookie sheet or in a miniature muffin tin sprayed with cooking spray and place in the freezer for 20 minutes. The berries will be cold and frosty and, oh....so delicious!

Sweet and Sour Cherry Gelatin Ring


Have you ever had a dish that was so good that ya just wanted to have it over and over again at least once a week? Well, I seem to have a hankering for this one quite a bit, and if I weren’t post-menopausal I would think I was pregnant the way I crave it! My gawd, is it ever good! Ya gotta try this one! It is good for breakfast, it is good for an appetizer, it is good for a dessert. It is good with pork, and it is good with chicken, and it is good with fish. (Gosh—I am starting to sound like Dr. Seuss!) Well, you are not going to believe it, but it only has four ingredients! That is, until you make the topping which only has three! So let me tell you how to do it … Do you want the diet version or the fattening version? Of course you want the diet version. When you have company, just get the fattening stuff. Figure it out.

Anyway, here goes:
Ingredients
1 20-ounce can crushed pineapple
1 21-ounce can Comstock sugar-free cherry pie filling
3/4 cup Diet Dr. Pepper
2 packages, 3-ounce cherry sugar-free gelatin
1/2 cup water (Oops—I lied—there are five ingredients but you didn’t have to pay for the
water ... or did you?)

Drain the pineapple juice to a saucepan into which you are adding the water and bringing to a boil. Reserve the pineapple for later. Add the gelatin and stir until dissolved. Stir in the 3/4-cup of Dr. Pepper (you can drink the rest)! Stir in the cherry pie filling and the crushed pineapple, then pour into a round mold. Refrigerate until firm and serve plain or with the topping below.

Topping
1/2 cup Cool Whip
1/2 cup Fat-Free Sour Cream
3 packets Splenda (or any sweetener you are into)

Whip all three ingredients together and dabble a bit on top of your beautiful red sweet and sour ring. Beautiful for Christmas, All-American holidays with a few blueberries sprinkled on top and for just about any time you are hungry for a light salad or appetizer!



Tootaloo! Lee