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.

Easy Awesome Chicken

INGREDIENTS:
1/3 cup cooked steel-cut oats (1C)
1/2 cup blueberries or fruit of choice (1C)
1/2 cup plain, nonfat yogurt (1P, 1C)
1/2 cup low-fat cottage cheese (2P)
Flavoring (lemon, vanilla ) to taste
Spices (cinnamon, allspice, nutmeg…to taste)
1 packet Stevia
1 tablespoon silvered almonds (3F)
Heat oats. Blend together yogurt, cottage cheese, flavoring, spices and Stevia. Layer into a serving bowl the oats (press flat), fruit, and yogurt mixture. Sprinkle with almonds.

Eclectic Cabbage Soup

2 2/3 t. olive oil (8 blocks fat)
12 oz. lean ground beef or turkey (8 blocks protein)
1 c. onions, diced (1 block carb)
3/4 c. chick peas (3 blocks carb)
4 c. cabbage, shredded (1 block carb)
1 1/2 c. mushrooms, sliced (1 block carb))
2 1/4 c. bell peppers, diced (1 block carb)
1 1/4 c. tomatoes, diced (1 block carb)
2 cloves garlic, chopped
3 c. broth (I use chicken)
1/8 t. caraway seeds, or more
1/8 t. tabasco sauce, or more
Salt & pepper to taste
Brown meat and onions then add all of the other ingredients. Cover and let simmer until vegetables are cooked. I like to let soup simmer about an hour, so that all of the flavors blend well.
Makes 2 four block meals.

Egg BLT

Ingredients:
4 slices low fat turkey bacon (1P) (3F)
4 hard boiled eggs (white only) (2P)
2 slices of wheat bread (”Roman Meal” 23g carbs!-Check your label)(3C)
lettuce
2-3 slices of tomato
Best foods dijonaise (no fat)
salt and pepper to taste.
Directions:
Cook bacon as directed. Slice eggs. Spread dijonaise on your bread and assemble your sandwhich. Enjoy!

Eggless Salad

Ingredients:
1 container Firm Tofu
1/2 Cup Low Fat Mayo
1/4 Cup Mustard
1/4 Cup Onion, diced
1 Tbsp. Dill Pickle Relish
Salt & Pepper to taste
Paprika sprinkled on top
Directions:
Mix all together with a fork and refrigerate for a few hours to let the flavors blend. Serve with celery sticks or fill a scooped-out tomato half.

Egg-meal

1 egg, 1 egg white (1P)
3 oz. Soft Tofu (1P, 1C)
1 oz. grated Cheddar Cheese (1P)
1/2 oz. dry Oatmeal (1C)
1-2 Tbsp Skim milk or water (for texture)
Salt and pepper to taste
1 tsp Olive Oil for cooking (3F)
1 glass of Orange Juice or 1/3C Apple Sauce (on the side)(1C)
Mix eggs, tofu, cheese, oats, salt and pepper together in bowl. Cook over med-low heat in covered frying pan (I prefer cast iron) until lightly golden on one side, flip over and cook 1-2 minutes more on other side. Garnish however you like and serve.

Eggplant Chicken Parmagiana Casserole

Ingredients:
1 scant tablespoon olive oil (8 blocks fat)
2 cups chopped onion (2 blocks carbohydrate)
3 cups diced eggplant (2 blocks carbohydrate)
1 tomato, chopped (1/2 block carbohydrate)
3/4 cup tomato sauce (canned, no salt) (1/2 block carbohydrate)
4 ounces grilled chicken breast (4 blocks protein)
4 ounces Healthy Choice Low Fat Italian Cheese (4 blocks protein)
1 tbs. bread crumbs (1/2 block carbohydrate, check label)
1 tbs. corn meal (1/2 block carbohydrate, check label)
Heat 2 teaspoons of the olive oil in a large nonstick skillet and sauté the onions until translucent. Add the eggplant and sauté until soft, about 10 minutes. Add tomatoes and chicken and sauté another 5-10 minutes.
Pour the tomato sauce into the bottom of one large or two individual-sized casserole dishes. Put the eggplant mixture on top of the sauce, sprinkle the breadcrumbs on top of the eggplant mixture, sprinkle the cheese on top of the breadcrumbs and drizzle the remaining teaspoon of olive oil on top.
Bake at 350 for 10-15 minutes, then broil for 5 minutes until the top gets brown and bubbly.
Makes two 4-block entrees.

Eggplant Dressing

Ingredients:
8 slices lite bread - dried and cubed [4C]
1 cup onion - chopped [1C]
2 1/2 C celery - chopped [1C]
1 1/2 C eggplant - peeled and chopped [1C]
3 eggs
2 chicken bouillion cubes dissolved in 1 1/2 C hot water
Directions:
Mix all ingredients together and add whatever seasonings you would usually use in dressing. I use only season with seasoned salt and pepper.
Bake 350 degrees for 1 hour in two bread pans sprayed with cooking spray.

Eggplant Parm

1 1/2 cups eggplant (1 block carbohydrate)
2 egg whites (1 block protein)
2 oz part skim mozzerella (2 blocks protein)
1 clove minced garlic
Dash of parmesan chesse
Sprinkling of seasoned bread crumbs
1/2 cup marinara sauce (1 block carbohydrate)
1 teaspoon olive oil (3 blocks fat)
Heat olive oil in a pan comibine other ingredients (except mozzerella cheese) into an tuperware dish cover and shake until eggplant is completely coated. Cook in heated olive oil for 5 minutes place mixture in a no-stick cake pan. Place mozzerella on top and bake at 350 for 10 mintutes.

Eggplan-tasia

12 oz. (lean) ground sirloin (8 blocks protein)
1 cup chopped onion (l block carb.)
2 cloves garlic
Brown and set aside.
4 cups cubed eggplant (2 blocks carb.)
1 can diced tomatoes (1 1/2 blocks carb.)
3 tablespoons raisins (3 blocks carb.)
2 oz. red wine (1/2 block carb.)
Salt and pepper to taste
1 tablespoon cinnamon
Saute in 2 2/3 t. olive oil (8 blocks fat). Add beef mixture and simmer till eggplant is softened and flavors have melded.

Ejjah (Tunisian egg dish)

1 teaspoon olive oil (3 blocks fat)
3 large Anaheim peppers (hot or sweet) (1/2 block carb)
4 medium tomatoes (2 blocks carbs)
1 small onion (1/2 block carb)
2 cloves garlic
1 egg and 4 egg whites (3 blocks protein)
Salt
Black pepper
Ground red pepper (to taste)
Heat olive oil in non-stick frying pan on low. Slice ingredients. Sauté tomatoes, onion, pepper, garlic, and spices on very low heat for 15 minutes. Add a small amount of water to keep mixture moist while cooking. When mixture is fully cooked, add eggs. Scramble mixture until eggs are fully cooked and serve.

Elisa’s Tasty Tuna Salad

Ingredients:
7 oz or 210g of Tuna [7P]
5 tsp of light mayonnaise [5F]
1 cup spring onions chopped [1C]
2 tomatoes diced [1C]
aprox. 1 green bell pepper plus 1 yellow bell pepper diced [1C]
1 cup white kidney beans [4C]
9 black olives sliced [3F]
1/4 cup of low fat cottage cheese [1P]
2 cup strawberries [2C]
Directions:
Mix tuna with mayonnaise, add and mix remaining ingredients. Serve one cup of strawberries per person for dessert.