Ranch Chicken and Potato Bake

http://www.pillsbury.com/recipes/ranch-chicken-and-potato-packets/d4b92888-b8c0-4290-9bf5-b96362a0dede/


INGREDIENTS
1bag (20 oz) refrigerated cooked new potato wedges
6boneless skinless chicken thighs (about 20 oz), cut in half1
1/4cups low-fat or regular ranch dressing
4slices precooked bacon, chopped
1/4cup chopped green onions (4 medium)
1/2teaspoon coarse ground black pepper

DIRECTIONS
1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
2 For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3 When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper. .Look for precooked bacon in the meat or deli department of the supermarket.
Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.
To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.

Zucchini Bread

1 dozen egg whites
3 tsp vanilla
1/2 apple sauce
3 large zucchini grated
3 cups of oats (not ground)
1 tsp NSA baking powder
1/2 cup splenda (less if you don't want it sweet)
cinnamon and nutmeg to taste

Caramel "Nut" Muffins
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* 12 egg whites (1 &1/2 cups)
* 2½ cups rolled oats
* ½ cup steel cut oats
* ¼ cup DaVinci or Torani sugar free caramel flavor syrup
* ½ cup unsweetened applesauce
* 1 teaspoon almond extract
* 6 packets of sugar substitute or ¼ cup brown sugar substitute (1/4 cup)



Beat egg whites until almost stiff. Fold in other ingredients. Portion out into 12 muffin cups lined. Bake at 375 degrees about 15 minutes or until golden brown.

Fran's Pumpkin Muffin

1 cup pumpkin

3 egg whites

1¼ cup oatmeal, ground in blender or food processor

½ cup Splenda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

½ cup unsweetened applesauce

1½ teaspoons baking powder**


Combine all ingredients with mixer. Scoop into 7 parchment-lined muffin cups. Bake at 350 F for about 22-24 minutes.

** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

Gail's Chili

1 lb lean ground beef, chicken or turkey breast

1 onion, chopped

1 clove garlic, minced

1 green pepper, seeded & chopped

14 oz. pinto beans, drained

28 oz. diced tomatoes, NSA

1 tsp oregano 1/2 tsp cumin 1/2 tsp. black pepper 1/2 tsp cayenne pepper

Brown the meat in a non stick Dutch oven oor large pot along with onion, garlic, and green pepper over medium heat until meat is fully cooked. Drain off any excess oil. Add spices and beans. Stir together for one minute. Add tomotoes and bring to a boil. Lower heat and simmer on low for 10-15 min., stirring occasionally.

Veggie chili according to the card:

Omit the meat and add 1 chopped red onion and 8 oz. chopped mushrooms

My veggie chili:

8 oz. chopped mushrooms

1 large onion, chopped

1 large zucchini, chopped

any leftover vegetables I may have I've also added baby bok choy to the mix.

28 oz, nsa tomatoes, crushed

oregano, cumin, cayenne pepper

I saute the veggies with the seasonings then add the tomatoes and cook for about 45 min.

Ginger Bread Toasties

Ginger Bread Toasties
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* 16 extra large or jumbo egg whites
* 2 cups oatmeal ground into flour using blender or food processor
* ½ cup pourable Splenda
* 2 tablespoons Sugar Twin Brown Sugar Substitute, optional
½ cup unsweetened applesauce
* 1 tablespoon plus 1 teaspoon (same as 4 teaspoons) ground ginger
* 1 tablespoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon cloves
* 1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Spray 8 of the small individual aluminum pot pie pans with Pam** and wipe with a paper towel to remove any excess. (Or if you have the 4" muffin top tins, you can bake these in them if they will hold ¼ cup of batter.) Line pan with Reynolds Release

Separate egg whites into a large mixing bowl. Beat until light and frothy with a whisk. Add the remaining ingredients and whisk until well mixed. These come out real spicy. You can adjust the amounts of spices to your taste. Use a ¼ cup measuring cup and scoop out ¼ cup into each prepared pan. Put the pot pie pans on a cookie sheet and
bake for 15 to 20 minutes or until done and beginning to brown around the edges.
Watch closely the first time. Let cool a few minutes, then turn out, using a fork to loosen along the edges if needed. Once cooled, these can be frozen in individual baggies. To reheat, just pop in the toaster. If frozen, I usually let them thaw overnight and then push the toaster button down twice to get them hot all the way through.

This will make 8 large toasties each containing a protein and carb serving.

Carrot Cake Deluxe

Carrot Cake Deluxe

As written, this recipe contains 6 portions, each containing 2 oz protein, ½ cup carb and somewhere between 4-7 tablespoons of Veggie A. Because of the Veggie A, the recipe is automatically relegated to lunch or dinner only. In theory, you could have 1/6 of this cake plus a large salad or generous portion of free veggie and call it a meal—except that cake for lunch or dinner isn’t really the type of relearning experience Michael Thurmond had in mind when devising this plan. So how about a compromise? For those rare special occasions, try this: eat half your normal portion protein, half your normal quantity of carb and a FULL portion of veggie. Slice this cake into twelve small servings and enjoy yours slowly and in small bites. Rejoice in the fact that you’ve managed to stay on plan and have a healthful meal plus a bit of a special occasion dessert, all the while learning an exercise in moderation you’ll be putting to use when Living Lean.



* 12 egg whites
* 1¼ cup Splenda
* 1 teaspoon almond extract
* 1¼ teaspoon pumpkin spice
* 1½ cups oats
* 1 lb carrots peeled and pureed





Preheat oven to 350 degrees. Peel and puree (very fine) carrots and set aside. Beat egg whites and cream of tartar until soft peaks are formed. Gradually beat in Splenda, almond extract, and pumpkin spice. Slowly mix in pureed carrots and oats until well blended. Pour into a nonstick 9x9 pan and bake for 40-45 minutes until toothpick inserted comes out clean.



Cool and cut into 6 equal pieces and enjoy!.

Pineapple Upside Down Cake

Preworkout Pineapple Upside Down Cake -- Inside


* 3 cups oatmeal, ground to flour in blender or food processor
* 1 teaspoon nsa baking powder*
* 2 teaspoons cinnamon
* 1 cup Splenda
* 12 fresh egg whites
* 3 cups pineapple chunks
* 3 cups unsweetened applesauce
* 3 teaspoons vanilla extract


Preheat oven to 350 degrees. Blend dry ingredients in a medium bowl. Set aside. In a large bowl, beat egg whites until foamy. Then fold the applesauce, pineapple and vanilla extract into the egg whites. With a rubber spatula, blend in the dry ingredients with the egg white mixture. Pour into a 13" x 9" pan that is lined with Reynold's Release Wrap or cooking parchment. Bake in the oven for 50 -60 minutes or until golden on the top. Allow to cool completely in the pan, and then remove the entire cake by lifting it out by the wrap. Slice into individual pieces and store in airtight containers the refrigerator.

Margaret's Frozen Fruit Custard

2 eggs whites per 1/2 c fruit plus sweetener and flavorings

If doing 8 servings:
16 egg whites
4 c fruit
about 1 c splenda
spices, vanilla, lemon, whatever
blend all ingredients for a smooth texture
bake for about 40-60 minutes at 325
freeze

Chili -6WBMO

Brown 1 pound ground turkey- then add
1 chopped onion
1 chopped green pepper

after the onions and green pepper are beginning to cook add:
1 large can of crushed or diced tomatoes
1 regular size can of tomato sauce

chili powder to taste

Serve on Baked Potatoes

Fried Breakfast Rice -6WBMO

½ cup COLD cooked rice. Leftovers work great!
1 tablespoon nsa chicken broth
1/8 cup chopped onion or season blend
1 egg white
1 oz on plan turkey sausage

Brown turkey sausage in skillet on medium high heat. Once browned remove and set aside. Add chicken broth and onions or season blend and sauté for about 2-3 minutes until onions are transparent. Add sausage and cold rice. Heat for another 2-3 minutes until rice is coated with sausage and chicken broth and add egg white to rice mixture. Cook until egg white is completely cooked about 2 minutes or so. This is great for breakfast or snack. I use this as part of my pre work out meal for breakfast. Serve with your choice of fruit on the side for a complete meal.

Outrageous Oatmeal Muffins -6WBMO

12 egg whites, slightly beaten
3 cups quick oatmeal
1/2 cup unsweetened applesauce
1/2 teaspoon baking powder **
1 teaspoon vanilla
2 teaspoon cinnamon
12 packets Splenda

Spinach Quiche Cups to Go -6WBMO

1 10 oz. package of frozen spinach
3/4 cup egg whites
1/4 cup diced green peppers
1/4 cup diced onions
3 drops hot-pepper sauce ** or red pepper flakes

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray.**Combine egg whites with peppers and onions and spinach in bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes or until knife inserted in center comes out clean. Quiche cups can be frozen and reheated in microwave. Any combination of appropriate vegetables can be used.

6WBMO - basics

Breakfast 2oz protein, 1/2cup carb, 1/2 cup fruit

Snack 2oz lean meat and 1/2 cup fruit

Lunch 2 cups salad with 2oz lean meat, 1/2cup rice/potato

Snack 2oz lean meat and 1/2cup rice/potato.

Dinner 2cups salad, 2oz lean meat, 1/2cup rice/potato.

6am 2prot-1/2carb-fruit
9am 2prot-1/2 carb
noon 2prot-1/2carb-veggie
3pm 2prot-1/2carb
6pm 2prot-1/2carb-veggie
9pm fruit (optional)

6WBMO - breakfast ideas

8 ounces crystal light sunrise, 2 strawberries, 1/2 banana, 1/4 cup egg whites. Blend it all together with some ice cubes and ready to go.

Rice, Turkey Sausage, Egg Whites

6WBMO - Pineapple Chicken

Chicken
Pineapple Cubes w/ juice
soy sauce
teriaki

serve over rice

6WBMO- Italian Chicken

Chicken
tomato sauce
diced tomatoes
ton's of spices

optional- onions and green peppers

6WBMO Tuna Potato Patty

* 1 1/2 oz nsa water-packed tuna
* 1 baked potato
* 1 egg white
* onion powder to taste
* garlic powder to taste
* Mrs. Dash to taste



Scoop out ½ cup of potato and place in a bowl. Mash the potato up with a fork. Add the tuna, egg white, and spices. I use quite a bit of the spices so it's not bland. Mix thoroughly ( I just use a fork). Pour into heated skillet and smash down into one large patty. Brown on both sides. Do not overcook or it will turn out dry.