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Ingredients:
1 (8 ounce) package frozen shrimp, thawed and chopped
1-cup fat free mayonnaise
½ cup chopped green pepper
4 ounces light Swiss cheese, shredded
1 Tbsp. Dill weed
1 (16 ounce) package party rye bread
Directions:
Combine shrimp, mayo, pepper, cheese, and dill weed; mix thoroughly. Spread on bread slices and bake at 400 degrees for 15 minutes.
Nutritional Analysis Per Serving:
46 calories
0.7 gms fat
2.4 gms protein
14.5 mg cholesterol
7 gms carbohydrate
146 mg sodium
Ingredients:
24 uncooked large shrimp
4 cloves garlic, minced
1 tsp. grated fresh gingerroot
2 Tbsp. pureed chipotle chiles in adobe sauce
2 Tbsp. lime juice
¼ cup chopped cilantro for garnish
Directions:
Peel and devein shrimp, leaving tail intact. Heat large nonstick skillet over medium-high heat. Add shrimp, garlic and ginger, and stir-fry for 2 minutes. Add chile puree, stir-fry 2 minutes longer until shrimp are opaque. Remove from heat; stir in limejuice. Place in bowl, cover and refrigerate 4 hours or up to 24 hours. Drain shrimp, top with cilantro.
Nutritional Analysis Per Serving:
YIELD: 24 shrimp
1 = 22 calories
0 fat
4g protein
1g carbohydrate
29mg cholesterol
Ingredients:
8 oz. silken tofu, cubed
½ cup soy nut or peanut butter
1½ bananas, cubed
3 tsp. Lemon juice
2 Tbsp. Honey
Directions:
In a food processor or mixer, combine all ingredients and mix until smooth. Use apple slices, bagels, celery sticks, or crackers for dipping.
Nutritional Analysis Per Serving:
81 calories
5 grams fat
0 milligrams cholesterol
39 milligrams sodium
8 grams carbohydrates
3 grams protein
Ingredients:
¼ cup lime juice
¼ cup apricot preserves
¼ cup lite soy sauce
1 clove garlic
12 oz. pkg. frozen chicken-free nuggets
Directions:
Combine lime juice, preserves, soy sauce and garlic in blender. Process until smooth. Cut each “chicken” nugget into thirds. Place nugget in baking pan and pour sauce over, turning to coat. Bake at 350°F for 10 minutes.
Nutritional Analysis Per Serving:
YIELD: 36 nuggets
1 = 28 calories, 3g fat
Ingredients:
8 slices Yves Canadian Bacon
½ cup Cajun or spicy tomato sauce
4 – 10 inch soft flour tortillas
½ cup grated low fat mozzarella or soy cheese
Directions:
Brush or spread about 2 Tbsp of tomato sauce on each tortilla. Starting at one each of tortilla, place 2 slices Yves Veggie Bacon next to each, lengthwise. Top with 2 Tbsp cheese. Start at the same end of tortilla and roll tightly. Wrap in plastic wrap and refrigerate until ready to serve. Place a piece of foil on cookie sheet and bake tortillas in a preheated 350-degree oven until cheese is melted, about 12 minutes. Remove and cut into 1inch rounds. Serve with salsa, if desired.
Ingredients:
½ pkg Yves Veggie Ground Round
¼ cup salsa
1/8 tsp ground cumin
4 cups baked or regular tortilla chips
½ cup grated low fat mozzarella cheese
¼ cup sliced black olives
¼ cup chopped green onions
½ cup salsa ( optional garnish on side )
Directions:
Preheat oven to 400 degrees. Mash Yves Veggie Ground Round in medium bowl with fork and stir in salsa and cumin. Set aside. Arrange half of the nacho chips on an ovenproof platter. Sprinkle half of each of the following ingredients over nacho chips: Yves Veggie Ground Round mixture, olives, and green onions. Sprinkle top with remaining cheese. Bake for 10-15 minutes or until cheese is melted and chips just start to brown. Serve hot with salsa on the side.
Ingredients:
2 oz of Herbal Aloe juice
4 oz of orange juice
2 oz of carbonated water
ice cubes
Directions:
Mix and enjoy!
Ingredients:
2 tbs. ShapeWorks Formula One Nutritional Shake Mix - Vanilla
1 small apple, seeded or 1/4 c. applesauce
1 c. nonfat milk
1/2 tsp. cinnamon
dash of nutmeg
Directions:
Combine all ingredients and blend until smooth.
Ingredients:
10 oz. very cold water
3 tbs. ShapeWorks Formula One Nutritional Shake Mix - Chocolate
1 tbs. ShapeWorks Formula Three Performance Protein Powder
2 to 3 ice cubes
Directions:
Blend on high until rich and creamy.
( Serves 6 )
Ingredients:
Nonstick cooking spray
12 eggs ( or equivalent egg substitute )
1/4 cup water
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
3 cups packaged shredded broccoli (broccoli slaw mix)
2 tablespoons snipped fresh oregano or basil
1 10-ounce container refrigerated plum tomato pasta sauce, heated
Directions:
Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. For omelet, in a medium bowl beat together eggs, water, garlic salt, and pepper with a fork until combined but not frothy.
Place the prepared baking pan on an oven rack. Carefully pour egg mixture into the pan. Bake in a 400 degree F oven about 7 minutes or until egg mixture is set but is still glossy and moist.
Meanwhile, for filling, place a steamer basket in a medium saucepan. Add water to just below bottom of steamer basket. Bring to boiling. Add the shredded broccoli to steamer basket. Cover and steam for 2 to 3 minutes or until heated through. Drain well. Stir in oregano.
To serve, cut the omelet into six 5-inch squares. Divide the filling among omelets, spooning over half of each square. Fold the other omelet half over the filled half, forming a triangle or rectangle. Spoon the warm pasta sauce over omelets.
Nutritional Analysis Per Serving:
Calories: 222
Total fat: 15g
Saturated fat: 6g
Cholesterol: 439mg
Sodium: 454mg
Carbohydrate: 6g
Fiber: 2g
Protein: 14g
( Serves 8 )
Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup cream cheese (full fat) - softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin *
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract
Directions:
Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
6.2 grams of carbohydrate per serving.
A deliciously light swordfish recipe with orange juice and chipotle chilies.(Serves 4)
Ingredients:
1/2 cup orange juice
1/4 cup low-sodium soy sauce
2 fresh garlic cloves, peeled and minced
1/4 cup scallions, chopped
1/4 cup fresh cilantro leaves
1/2 cup canned mild green chiles
2 pounds swordfish or other mild fish filet
Directions:
Combine orange juice, soy sauce, garlic, scallion, cilantro and chiles in a food processor. Place marinade in a flat dish and add the fish, turning a few times to coat with the marinade. Marinate fish in the refrigerator for 30 minutes, turning occasionally. Preheat broiler or barbeque. Removing swordfish from marinade, place on rack sprayed with pan spray. Transfer marinade to small saucepan and boil for 1 minute. Grill swordfish until just opaque in center, basting with marinade, about 4 minutes per side.
Nutritional Analysis Per Serving:
Calories: 305
Protein: 47 grams
Fat: 9 grams
Carbohydrates: 7 grams
( Serves 4 )
Ingredients:
2 tablespoons seasoned rice vinegar
1/4 teaspoon salt
1/4 teaspoon Asian sesame oil
1 English (seedless) cucumber (about 12 ounces), unpeeled and thinly sliced
1/2 small red onion, thinly sliced
Directions:
In medium bowl, with wire whisk, mix vinegar, salt, and sesame oil until blended. Add cucumber and red onion, and toss to coat.
Nutritional Analysis Per Serving:
30 calories
1 g protein
8 g carbohydrate
0 g total fat
0 mg cholesterol
335 mg sodium.
Ingredients:
4 slices low carb white bread
1 tablespoon full-fat mayonnaise
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon prepared mustard
2 slices turkey bacon, cooked
1 leaf Romaine lettuce
1/2 small tomato, thinly sliced
Freshly ground pepper
Directions:
Mix mayonnaise, tarragon and mustard; spread on bread slices.
Top 2 bread slices each with half the turkey bacon, half the lettuce, half the tomato slices and pepper to taste. Top each with a slice of bread. Cut each sandwich in quarters on the diagonal.
Net carbohydrates: 7.5 grams
Ingredients:
1 pound asparagus spears or one 10-ounce package frozen asparagus spears
3/4 teaspoon cornstarch
Dash garlic powder
Dash ground ginger
1/3 cup apricot nectar (1/2 of a 5-1/2-ounce can)
1 tablespoon white wine vinegar
Directions:
For fresh asparagus, snap off and discard the woody bases of asparagus. If desired, use a vegetable peeler to scrape off scales. Cover and cook in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. (Cook frozen asparagus according to package directions.) Drain.
Meanwhile, for vinaigrette, in a small saucepan combine the cornstarch, garlic powder, and ginger. Stir in apricot nectar. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat; stir in vinegar. Pour over cooked asparagus; toss gently to coat. Makes 4 servings.
Ingredients:
6 slices whole wheat bread
3/4 ounce bran or oat bran cereal
1/2 teaspoon baking soda
2/3 cup non-fat dry milk
5 packages of artificial sweetener
1-1/2 teaspoon honey
4 teaspoons vegetable oil
3 eggs
4 tablespoons raisins or 1 banana
1 cup unsweetened applesauce
Directions:
Preheat oven to 375 degrees. Very lightly grease muffin cups. Mix first 8 ingredients. Stir in last 2 ingredients until just combined. Put in muffin pan. Bake for 15 to 20 minutes. Makes 12 small muffins.
Ingredients
1 packet Thermojetics® HPLC Cream of Chicken Soup Mix
1/2 c. broccoli or cauliflower (or combination of both), steamed and finely chopped
1/3 c. shredded low-fat cheddar cheese
Directions:
Prepare soup mix as directed, add other ingredients and serve.
Ingredients:
2 tbs. ShapeWorks Formula One Nutritional Shake Mix - Vanilla
1 small ripe pear
4 oz. nonfat milk or juice
2 drops almond extract
dash of cinnamon
Directions:
Combine all ingredients and blend until smooth.
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Baked Shrimp Appetizers