I am on South Beach (for the third time

), but the first 2 times I was breastfeeding and skipped Phase 1 totally. I am hoping that this time I will have a better future, since I am doing Phase 1. Today is day 5 and I am down 5.5 pounds and I feel great!!
I read on another site, to beat the "SouthBeachFlu" make sure you eat your nuts and add beans into your diet--so far it has worked and I feel GREAT!!! I was hoping to also start the Couch to 5K program this week, but I sprained my ankle on Saturday (I just did the Minnie Marathon, but I can not run a solid 30 mins straight, I want to do the Couch to 5K to get me there).
Christy
Here are a couple of dinner main course recipes (not our veggies) that we tried this week
Crockpot Sour Cream Salsa Chicken (I did not use the cornstarch)
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.
When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream
We cooked some pork on the grill and then used the leftover pork as our topping on the pizza below
Zucchini Pizza crust
4 cups shredded zucchini
1 cup reduced fat cheddar (shredded)
1 cup part skim shredded mozzarella
2 eggs, slightly beaten
1/2-1 tsp garlic powder
1/2 -1 tsp italian seasoning
1 tsp salt
Squeeze the water out of the zucchini after you shred and measure it. mix above together, and put in 15X13 jelly roll pan sprayed with pam. bake at 350 for 10 minutes. Take out and add sugar free pizza sauce, and toppings of your choice. Bake at 350 for 30 more minutes. Let cool before slicing.
Make sure to really squeeze that zucchini!!!
Cheese Eggplant Bake - P1 (I have not made this yet and will probably serve it with chicken breasts)
Serves 4 to 6
1 medium eggplant, peeled and cut in slices
1/2 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup each red, green and yellow sweet peppers
2 cloves garlic, minced
1 cup canned dice tomatoes (check for 3 or less g of sugar)
1-cup tomato sauce (same as above)
1 package shredded mozzarella cheese
Place eggplant in a colander over a plate and sprinkle with salt.
Let stand 30 minutes.
Meanwhile, preheat oven at 425 F.
Cover cookie sheet with aluminum paper. Spray with cooking oil.
Place eggplant slices in cookie sheet. Spray eggplant with cooking oil.
Bake for 10 minutes.
Flip over eggplant slices, spray with cooking oil and cook for another 10 minutes.
Meanwhile, brown meat until no longer pink.
In same skillet, sauté veggies, and add diced tomatoes. Set to simmer.
Remove eggplant from oven. Set aside.
Pour tomato sauce in bottom of 20qt baking dish.
Placed baked eggplant on top of tomato sauce.
Add beef and veggie mixture on top.
Cove and bake at 350F for 15 minutes.
Uncover and add shredded cheese and bake for 5 more minutes or until cheese melts and it's slightly browned.
Sprinkle with paprika before serving if you wish