Is Anyone Doing Body For Life? Eating For Life Recipes .....

[paslea_pooh]

I'm starting a thread concerning Body For Life recipes. Bill Phillips wrote a book with recipes that coincide with his Body For Life Book...It's called Eating for Life.......If you are interested in posting some of his recipes feel free.

I will try and post as many as possible. I've tried some and they are really good.


Here's 2 (I've tried them both and they are very good)

Eating For Life

Dad’s Great Green Chili


Servings 8


Ingredients

8 cups of reduced-sodium,fat-free chicken broth
1 onion
8 portions of chicken breast
2 pks of Knorrs Roasted Chicken Gravy Mix
3 cans (7oz) mild diced green chilies
6 cloves of garlic, minced
½ tsp. of cumin
½ cup of Fresh Cilantro
2 jalapenos , seeded and chopped ( you can leave these out if you don’t like spicy)
1 can (28oz) white hominy, drained
8 (6 inch) flour tortilla
½ cup of fat-free sour cream ( I used reduced fat SC)

Directions

In a large pot, combine broth, onion and chicken. Heat to boiling over high heat. Then reduce heat to low simmer until the chicken is no longer pink in the center. Remove chicken from broth and set aside to cool.

Use a whisk to blend in gravy mix into the broth. Add chilies,garlic,cilantro,cumin,jalapenos and hominy. Bring to a boil over medium high heat. Then reduce to low.

Shred the cooled chicken with two forks. Or you can shred with your hands. Add chicken back to the broth. Cover and Simmer for 30 minutes.

Warm flour tortillas.
Spoon a portion of the green chili into each bowl. Top with a spoonful of sour cream and diced tomato. Fold Warm tortilla and place it beside the bowl of chili. Serve and Enjoy.






Spicy Buffalo Chicken Sandwich

2tsp paprika
2tsp chili powder
4 portion of chicken breast
1 tsp olive oil
½ cup hot pepper sauce
¾ cup fat free sour cream
2 green onions
1 oz blue cheese
4 whole grain buns, split
lettuce

In a small bowl, combine paprika and chili powder. Then sprinkle spice blend over chicken.

Lightly coat a large skillet with cooking spray (I used a tiny bit of olive oil). Place pan over medium heat Place chicken in skillet cook for about 6 mins. Turn and cook another 6 minutes.

Place a saucepan over low head. Add olive oil (1tblspn) and hot sauce(I use Frank’s hot sauce)…Heat for 1 min.

When chicken breasts are done remove from skillet and cover completely with hot sauce.

Meanwhile mix bleu cheese with sour cream and green onion.

Serve chicken breast on bun with lettuce leaf. I spread the bleu cheese spread on the bun. Enjoy !!

 

[snappy]

These look great!!! Please do post more!!!

They look like they might be low sodium. Is the sodium content listed?

Thanks!!!

 

[paslea_pooh]

These look great!!! Please do post more!!!

They look like they might be low sodium. Is the sodium content listed?

Thanks!!!

It's not listed. But most of the recipes are low fat or non fat and low sodium when possible.

You can also substitute things like beef for ground turkey...which make it even lower fat.

 

[paslea_pooh]

Servings 2
Prep time 45 minutes


Ingredients

2 portions of brown rice (about 1/2 cup uncooked)
2 portions lean ground beef (or ground turkey) about 1/2 lb
1 Tbsp. toasted sesame oil
2 cloves of garlic
3 green onions
1 cup broccoli slaw (found near bagged salads in produce dept)
1 cup Napa cabbage, shredded
1 Tbsp Lite soy sauce
Crushed Red Pepper flakes, to taste


Directions
Prepare brown rice according to package.

While rice is cooking, in a medium wok, brown beef or turkey until no longer pink. Remove the beef from the skillet, drain and set aside.

Heat sesame oil in the skillet over medium high heat. Add garlic and green onions, stir fry for 2 mins. Add broccoli slaw and cabbage, stir fry for 2 min. Add rice and soy sauce, stir fry for another 2 minutes.

Return the beef to the skillet with the rice and vegetable mixture and season with red pepper flakes. Stir until ingredients are well combined and heated through about 2 minutes.

Divide into two portions. Enjoy

*If you are using ground turkey you need to use a bit of oil/Pam so that the turkey doesn't burn or stick.

 

[paslea_pooh]

Servings 4
Prep time 50 mins

Ingredients

4 portions of chicken breast (about 1 lb)
4 green onions, sliced
2 tbsp. fresh cilantro, chopped
1 jalapeno pepper, seeded and minced
3 cans of green Enchilada sauce
8 Corn tortillas
1 cup of reduced fat cheddar cheese, shredded
2 cups of lettuce , shredded
1/2 cup salsa
1/2 light sour cream
1 tomato diced
1 can of ripe olives, sliced (2 oz)


Directions
Preheat oven to 350 degrees. Lightly coat a 9x13" baking dish with cooking spray.

Place chicken breast in a large pot of water and bring to a boil over high heat.
Reduce heat to medium and simmer until no longer pink. About 15 mins. Drain and let cool. Shred chicken by pulling apart with two forks.

Lightly coat skilled with cooking spray and place over medium heat. Add green onions, cilantro, and jalapeno, saute for 2 mins. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally. About 5 mins

Pour the 2 remaining cans of enchilada sauce into a medium bowl and microwave until warm. Dip each corn tortilla into the warmed enchilada sauce and then fill with 1/8th of the chicken mixture. Roll up and place seam side down in 9x13' pan. Continue this process until you do all 8 corn tortillas.

When finished, pour the leftover enchilada sauce over the enchiladas and sprinkle with cheese. Bake until enchiladas are heated thru and cheese is melted . About 15-20 minutes.

Divide lettuce onto four plates and place 2 enchiladas on each plate. Top with sour cream, salsa, chopped tomato and olives. Serve and Enjoy.

 

[sheridac]

Thanks Poop! Can't wait to try them.


LYMI

 

[jenks0718]

Do you know why I am laughing?

Thanks Poop! Can't wait to try them.


LYMI

 

[paslea_pooh]

Do you know why I am laughing?

Are you laughing cause she called me Poop? It's her nickname for me, she's my Viking Sister.

 

[Syrreal]

when I was doing body for life my favorite was something Dh and I called "Slop"

1 cup cooked brown rice
1 can black beans
1 lb low fat ground beef (we used ground bison for less fat)
Salsa to taste
Low fat cheese to taste

Combine all the ingredients
serve up your portion of it. If I remember correctly this whole thng was 3 servings but we never managed to eat it all so we got 4 servings (2 each)

During that time we ate so much chicken salad pita sandwiches that we STILL can't eat chicken salad!!!

 

[gradtchr]

DH and I are on our second year of following the body for life plan. The eating for life cookbook is awesome! I haven't had a bad recipe yet.

 

[paslea_pooh]

That Slop Recipe sounds like something I would like. Thanks

 

[Syrreal]

That Slop Recipe sounds like something I would like. Thanks

It is really delicious. Honestly if I had eaten that instead of chicken salad for lunch every day I probably wouldn't have the same prob I have with chicken salad. I love mexican/mexican style food!!

 

[paslea_pooh]

Servings 4
Prep 55 minutes

Ingredients
1/3 cup of Brown rice (uncooked)
4 portions of chicken breast (about 1lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 garlic clove, minced
1/2 onion, chopped
1 can diced green chilies (4oz)
6 cups of fat-free, low-sodium chicken broth
4 Tbsp Salsa
1/4 cup low fat sour cream or Fat free sour cream
2 Tbsp Cilantro, chopped

Directions
Cook Brown rice according to directions on package. While rice is cooking, place chicken breasts in baking dish and cover with lime juice. Lightly sprinkle chicken with taco seasoning and coat on both sides. On a hot grill place chicken for apporx. 6 minutes on each side. Slice chicken into strips when done.

Preheat oven to 350 degrees. Cut tortillas into 1/2 inch strips. Then place them on a baking sheet. Bake for about 10-15 minutes until they are crispy. Set aside when done.

While the tortilla strips are in the oven, heat oil in a large pot , add garlic and onion and saute until onion is transparent. About 8 mins.

Add cooked rice to the pot and saute for another 3 mins. Add green chilies. Saute 2 more mins. Add broth and bring to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.

Spoon soup into bowls. Garnish each with tortilla strips, spoonful of salsa, sour cream and cilantro.

Serve and Enjoy!!