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Recipes I've Shared:
I found this recipe on Linda's Low Carb Menus & Recipes Blog. I altered it a little bit to make it a bit lower in fat and calories.
I found this recipe on SP but the nutrition information was not accurate. I rewrote it and divided it on half. Really good!
This is a really tasty meal that is great in cooler weather. It is low in fat and sodium. It can be eaten in all phases of South Beach. If you are not watching sodium, you may want to add salt to taste. If you like your spaghetti sauce with a sweetness, you may want to increase the splenda (my husband always uses a full tsp when he makes it, I use 1/2 tsp) Also, we sometimes add extra tomato sauce so we will have more 'sauce' for rice. We have tried using rotel tomatoes and it was good, but a bit spicy for us, others may find it perfect. We usually serve it with brown rice and it makes a complete meal. If your family is full of meat eaters, you may want to increase the meat.
This is pretty good. I do miss the crust, but it simply isn't allowed on South Beach. I did notice a slight aftertaste because of the splenda but it wasn't too strong. The pie was actually much better the next day when it was cold rather than warm and just cooked. It turned out to be a pretty good treat. Next time I make it I will make it a day ahead of time.
Great for cooler days!
Adapted from an Atkins recipe I used to use. Now, it is more healthy and South Beach friendly.
Adds a little variety and dresses up regular chicken.
Recipes I've Rated:
- Southwest Pasta Salad
- 5-Minute Berry Smoothie
- Tangy Tuna Salad Sandwich
- Tuscan Style Soup (Valerie Bertinelli's)
- Tasty Trail Mix
- Savory Cottage Cheese Salad
- Greek Chickpeas and Spinach
- South Beach Mix It Up Casserole
- Mashed Cauliflower
- Grilled Chicken Breasts with Spinach and Goat Cheese Stuffing (South Beach Phase 1)
- Ground Turkey and Cabbage Stew