Dill Dip

Ingredients:
1 pkg. Extra Firm Lite Morni-Nu Silken Tofu
1/2 cup Reduced Fat Sour Cream
1/4 cup Regular Mayonnaise (I do not use lite-mayo because I do not like the sweet taste of it)
2 tsp. Dried Dill
1 Tbs. Dried Minced Onion
1 tsp. Salt (or to taste)
Fresh Ground Pepper to taste
Directions:
You can use either a stick blender, regular blender or food processor to make this recipe. I prefer the stick blender for ease of clean up. Place Tofu in a large bowl. Using a stick blender, blend tofu into small pieces. Add sour cream and mayonnaise. Blend until smooth (pulse on and off for 2 minutes or so). Stir in remaining ingredients. Refrigerate for one hour prior to serving.
Serving size: 1/4 Cup Servings per Recipe: 8.5
Per Serving: 1.7 grams carbohydrate, 3.5 grams protein, 7 grams fat (2 blocks fat, 1/2 block protein) (more…)

Easy Awesome Chicken

3 oz chicken breast (3 Blocks Protein)
1 tsp olive oil (3 Blocks Fat)
3/4 cup pineapple, cubed (1 1/2 Blocks Carb)
1 1/2 cups frozen broccoli (1 1/2 Blocks Carb)
Garlic powder
Salt
Pepper
Ginger
Heat olive oil in non-stick frying pan. Cut chicken into bite-size pieces, add to olive oil and brown. Stir often. Add salt, pepper, and garlic to taste. While chicken is cooking, prepare broccoli according to package directions (microwave is easiest!) Add pineapple to chicken mixture. Sprinkle with ginger. Cook
chicken mix until chicken is cooked through, pineapple has softened, and juice has thickened slightly (about 5 minutes). Create broccoli bed on serving plate, pour chicken mixture on top and serve immediately.
Variations: Cut olive oil in half and sprinkle final product with almond slivers. Add broccoli to chicken mix for more of a stir fry. (more…)

Fisherman’s Stew

Ingredients:
6 oz of frozen salmon or any chowder fish [4P]
2 cups sliced celery [1C]
1 cup sliced carrots [1C]
1 cup sliced onions [1C]
4 tsp Cornstarch (dissolved in a little water) [1C]
1 1/3 tsp Olive oil [4F]
4 cups water
2 Fish flavored bouillion cubes
1 tsp worcestershire sauce
1 cloved minced garlic
fresh parsley, salt and pepper to taste
Directions:
In a medium sized sauce pan sautee garlic in the oil then add vegetables. Cook for about 5 minutes then add fish. Cook until fish flakes but not all the way done. Add water and boullion cubes, Worcestshire sauce, and salt and pepper. Add cornstarch and let simmer for 20-30 minutes. Add fresh snipped parsley if desired at the end. Enjoy. (more…)

Garden Salad With Sauteed Scallops and Bacon

Ingredients:
1 oz. lean Canadian bacon, diced (1 protein)
4 1/2 oz. Baby Bay Scallops (3 protein)
3 cups lettuce, shredded (1/2 carbohydrate)
1/3 cup mandarin oranges (1 block carbohydrate)
1/2 cup red onion, diced (1/2 block carbohydrate)
1/4 cup kidney beans, rinsed (1 block carbohydrate)
1/4 cup chickpeas, rinsed (1 block carbohydrate)
1 1/3 teaspoons olive oil (4 blocks fat)
1 tablespoon cider vinegar
1/2 teaspoon fresh mint, chopped
1/2 teaspoon fresh gingerroot, grated
1/4 cup chicken stock
Instructions:
Heat 1/3 teaspoon oil in medium non-stick saute pan. Saute bacon, scallops, 1 teaspoon vinegar, and 1/4 teaspoon ginger for 4 minutes on medium-high heat.
In a small bowl, whisk together remaining oil, mint, 1/4 teaspoon ginger, 2 teaspoons vinegar, and chicken stock. Combine remaining ingredients in a salad bowl. Add bacon and scallops. Pour dressing over all and toss to coat. (more…)