The MakeMeThinner Support Forum

[Prancer]

I am getting bored already and find myself slowly adding calories to things by adding stuff like a bit of cheese or a bit too much dressing. Tonight I was on the run because of a baseball game (Dh coaches baseball so we are always on the run) I grabbed a cup of cottage cheese and threw a bunch of broccoli in a dish with with some dressing. I threw them in bowls and brought them with me.

The cottage cheese is higher in fat and the dressing was just crazy wrong on every count.


Please please tell me what I can do to get my L&G more interesting then grilled chicken and salad.

[DogMa]

Where to start (other than the other threads that also address this)?

First of all, why limit yourself to salad when there are so many wonderful vegetables out there? My personal favorites are roasted green beans and roasted broccoli (roasted with fresh garlic; yummmm). Or there's the recipe on here for turnip chips. Or zucchini, or yellow squash, or cauliflower, or spinach, or mushrooms.

You can marinate chicken or beef in all sorts of stuff, or use dry rubs as long as they don't have sugar or starch. You can have fish or other seafood, like shrimp, crab or lobster. You can bake or grill or poach or steam or stir-fry with cooking spray. You can make a wonderful omelet with a couple of eggs or, better yet, egg substitute and tons of veggies.

If you check through the Lean Cuisine section, you'll find tons of ideas.

[Prancer]

Thanks robin. I did some searching tonight. I like the recipe for the stuffed mushrooms. I need to get away from the lettuce kick and move on. I bought boccoli today and that was a good change.

[supermom]

My family likes grilled cabbage. We put a big slice of cabbage on a piece of foil, sprinkle with onion powder, garlic, and mrs. dash. Spray with ICBINB (a few good sprays), close the packet up and grill, turning often to avoid burning. Oh yea--before you put the cabbage on the foil, spray the foil with Mazolla EVOO spray. It is just like Pam, only without the alcohol and the silicon. I don't like cabbage any other way! We also do a lot of steamed veggies---I sprinkle some Hidden Valley Ranch powder over them (some people might not think this fits the l&g protocol, but I like it and my kids eat it), put the broc in a steamer, and when it is fork tender it is done, and YUMMY! Kabobs of all kinds are good, as is grilled tilapia and grilled tuna steak and blackened mahi mahi. And, I don't even LIKE fish not one little bit. But these fish, I can eat. Hold your head high, and stay strong!! You can do this!

<img src="http://smileys.smileycentral.com/cat/7/7_4_20.gif" alt="Food Fight" border="0">

[sidrah]

Pork chops with sauerkraut and cabbage

Buffalo or ostrich is really good with turnip fries

tuna fish salad and cucumbers is my favorite

Shiritaki might work for you

tofu stir fry

Steak

Grilled chicken can be made into other stuff, too

Eggsalad- find something to sub as mayo *dressing*

Ground up meat and eggplant/zucchini/squash with sauce

Scallops or shrimp - WF has a good shrimp scampi sauce

Canned salmon or crab is good in omelettes

I just keep bags of broccoli frozen and throw it on the stove with a few spoons of chicken stock instead of microwaving it or boiling all the flavor away (good with McCheese)

Turnips aren't bad microwaved like bake potatoes

If I could I would put mushrooms and spinach and garlic in everything, so I try to...omelettes (feta maybe)

Good luck

[Diana]

I went through one of the several cook books we have and put a post-it note on each page that has a recipe that would count as a L&G (or the L or the G). Not that we've used it often, but if we need to, we could!

Check your Quick Start Guide -- in the vegetarian paragraph under the Lean list, there are some ideas (including low fat cottage cheese).

My favorite "creations" at the moment:

Cioppino (I posted a recipe in here somewhere)

Asian Eggplant with firm tofu -- spray a skillet with olive oil, toss in some chopped onion, crushed garlic, then asian eggplant cut into about 1" chunks and other compliant veggies (broccoli, Italian beans,...) to equal 2 c raw (if you're using cabbage and sprouts, save til later in the cooking process so they don't get too limp). Once things have cooked about 3/4 of the way to your taste, add 1/2 c chicken broth (you don't need a whole lot -- one cup, I found, is wayyy too much; 1/2 c is about right for my taste) with a few splashes of soy sauce (I also add some chili flakes). Add 1/2 block of firm tofu cut into pieces (you decide how big) and the cabbage and sprouts. When the veggies are done to your taste, serve and eat.

To be honest, some days when we're on a dead run, we switch to the complete plan of 6 supplements and no L&G.

[chelleA]

I have several things that I use for L&G:

I smoke pork chops, chicken breasts, etc. LOTS at one time. I use my Seal-a-Meal to individually pkg them. Then freeze them. Put the bag in boiling water to reheat. This doesn't taste like "reheated" because there is no air in the bag.

I have a pork chop recipe I love!

Boneless pk chops, seasoned with garlic and onion powder, and Tony's cajun seasoning. Brown in skillet with Pam. Take out pcs and put in pyrex. In same skillet, saute onions, mushrooms, soy sauce, and Lea & Perrine's. Pour over chops, cover, and cook at 350 for 1 hour. SOOOO GOOD !!!!!

I hope this helps. I also use Wish Bone SPRAY ON dressings. They are really great!

Michelle

[alpha femme]

when i do a lng, i pretty much stick to tuna, because i can't cook. but, to be honest, mf has given me a new appreciation for tuna. it rocks! and you can add your veggies to it and come up with somehing great.



ok, maybe not great for someone with culinary skill. but it's convenient.

[caligirl]

Shish kebobs!!! Great for summer grilling:
Steak, shrimp, and chicken with onion, red, orange, and yellow peppers. Marinade steak and chicken in various low carb marinades to give it a flavor boost (teryaki, or spicy if you prefer).
I eat two skewers and am very satisfied.
Also, for a more exciting salad - try my broccoli, asparagus, and red cabbage marinated salad:
Make a bunch and keep in fridge for a quick veggie fix.
Blanch broccoli and asparagus for 3 minutes, and quickly transfer to a bowl of water with ice (keeps them crispy).
Make a good seasonings italian dressing at home (much more flavorful than any low carb. I use the bottle they give me, but not the recommended measure of oil vinegar and water. First I add about a 1/2 cup red wine vinegar, and then only 3-4 tbsp of good olive oil, and the rest water. Add the dressing mix and shake (the BEST flavor)!
Let the veggies marinade in the dressing for a couple of hours as this gets better with time.
Try any dense veggie, and it's wonderful. Sometimes I'll do only red cabbage, but let this marinate over night. It's so good and filling.

[Sarya]

jerk chicken over cole slaw (made with walden farm's carb free cole slaw sauce)

how about teriyaki beef (SF teriyaki) with spicy garlic green beans?

Curried chicken over mashed cauliflower

taco salad without tortillas

garlic-ginger beef stiryfry with broccoli and peppers

[DogMa]

I'd be careful with the Good Seasons dressing mix. FYI, the first ingredient is sugar.

[caligirl]

Read the labels... Good seasons tastier and HEALTHIER!!!

GOOD SEASONS SALAD DRESSING MIX ZESTY ITALIAN

Ingredients: SALT, SUGAR, GARLIC, ONIONS, MALTODEXTRIN, SPICE, RED BELL PEPPERS, XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR.
Size: 0.6 oz

Serving Size 2g
Servings per Container about 8

Amount Per Serving

Calories 5

Calories from Fat 0
Total Fat 0g
Saturated Fat 0g
Sodium 220mg
Total Carbohydrate 1g
Sugars 1g
Protein 0g
Of course you must add the vinegar and oil: Cals Fat Prot. Carb.
1 oz of Hain Pure Foods: Vinegars: Red Wine 0 0 0 0
1/2 tablespoon (0.5 oz) of Oils: Olive 60 6.8 0 0

So, total= 65 cals., 6.8g fat & 1g sugar...

Compare that to Medifast®
Red Bell Pepper Italian Dressing

Nutrition Facts:
1.0 oz. packet
Calories per Serving: 70
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Calories from Fat: 50
Cholesterol 0
Sodium 360 mg
Potassium 0 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 4 g
Protein 0 g
AVERAGE % DAILY VALUE
Vitamin A ................................................................................0%
Vitamin C ................................................................................0%
Calcium....................................................................................0%
Iron ...........................................................................................0%

Ingredients
Water, vegetable oil (soybean oil and/or canola oil), high fructose corn syrup, distilled vinegar, roasted red bell peppers, salt, sugar, corn syrup, food starch- modified, dehydrated garlic, xanthan gum, sodium benzoate as a preservative), potassium sorbate as a preservative, dehydrated onion, spices, calcium disodium EDTA to protect flavor, FD&C Yellow no. 5, FD&C red no. 40.

[Unca_Tim]

Check out the serving size and compare.

Serving size:
GS 2g
MF 1oz

[DogMa]

My info was off their Web site, which must be outdated. But with sugar now the second ingredient and the first ingredient being SALT, it's still not something I'd choose to eat. I usually either go with a brand I prefer (because it has more natural ingredients) or I make my own.

I usually use a balsamic vinaigrette. Two tablespoons has: 0 calories, 0 fat and 1 gram of carb.

Ingredients: Water, balsamic vinegar, cider vinegar, onion and garlic, salt, red and green bell peppers, guar and xanthan gum, canola oil, sucralose (Splenda) and potassium sorbate.

[caligirl]

Yes, GS 2g unprepared... I quoted a serving size.
Have you ever made this dressing before? It's powder which comes in a packet, thus, the lightness. You add water, vinegar, and oil (if you want to). With no oil (which I do also), you're only consuming 5 cals and 1g carb. Not bad. Dogma has a good point, just vinegar and water and using own seasonings, but for me it's much easier to get the packets already done. I don't mind 5 cals., and it's so yummy.
Check out their website -
<snip>no urls please - Mr. Snippy</snip>

This is just a suggestion from someone who hates "light" italian that is sweet. This is not.
Take it or leave it...