Spinach Lasagna (C3)

Serves 8

1 lb. Lasagna noodles

Filling:
3 packages Tofu - Firm
3 bunches fresh spinach
1/2 cup chopped green onion
2 Tbsp. olive oil
2 Tbsp. chopped parsley
1/2 tsp. salt
2 tsp. miso
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/4 cup grated Parmesan cheese

Sauce:
No sugar added tomato sauce
2 cups sliced mushrooms
2 Tbsp. olive oil

Bring 4 quarts of water to a boil in a large pot. Stir 1/2 tsp. salt and 1 Tbsp. olive oil into the water. Carefully add each sheet of pasta to the water and boil for 10-12 minutes. Rinse pasta in cold water and lay each sheet flat on a cutting board or counter covered with plastic wrap or wax paper.

Using the water from the pasta, blanch washed spinach for 1 minute until bright green, then shock in cold water. Drain in a colander and squeeze to remove excess water.

Saute green onions in 2 Tbsp. olive oil for 1 minute. Chop spinach and add to the onions. Combine with all remaining ingredients and set aside.

Saute mushrooms in 2 Tbsp olive oil until tender. Add tomato sauce and heat through.

Pre-heat the oven to 350 degrees. Lightly oil a baking dish and spread one third of the sauce over the bottom. Put together several strips of the pasta so that they cover the bottom and hang over the sides of the baking dish. Later they will fold over the top to seal in the fillings.

Cover with half of the spinach filling and then add another layer of the pasta. Continue to add pasta, sauce and filling, ending with pasta and covering with sauce. Parmesan cheese or chopped fresh basil leaves may be lightly sprinkled on top.

Cover with foil and bake 20 minutes. Then, remove foil and bake another 15 minutes. Let the lasagna rest 15 minutes before serving.

Deep Dish Pizza (C2)

Goodness, goodness, goodness -- such a wonderful dish and all within C2 limits!

The only thing to be cautious on is what toppings you use, make sure they are compliant for the cycle you're in. Do not use the olives or sausage given as choices in the recipe.


Maria Mind Body recipe for Deep Dish Pizza

Cream Cheese Pizza Crust (C1)

CLARIFICATION:

• Just to clarify for those who did not realize this: As the recipe title indicates, this is for the crust of the pizza only, and not the toppings.  The recipe link below, you should be following it for the crust only, as the toppings give you too much cheese for Cycles 1 and 2.  

• On Cycles 1 and 2, one serving is 1/10th of this recipe (2 Tbsp of cheese); if this is a treat in your house (once a week or less), there should be no problem with having two pieces or 1/5th of the recipe.  

• For Cycle 3, the serving size would be more since more cheese is allowed in Cycle 3. The entire crust recipe for Cycle 3 has 5 cheese servings.

This is a great alternative to the cauliflower pizza crust! So much easier to make, lots less prep time, etc.

The only modification to the recipe is in Cycle 1, use fat free cream cheese. In Cycle 3, you can use reduced fat cream cheese.

For the full recipe and instructions: No Dough Cream Cheese Pizza Crust on Food.com's website.

Creamy Alfredo Sauce (C3)

Talk about yummy!  We can always count on Chocolate Covered Katie for great recipes like this!


Chocolate Covered Katie: Creamy Alfredo Sauce

Italian Chicken Pasta (C3)

Recipe Author: Sean Burnos

Whole Wheat Penne Pasta
Chicken Breast
Olive Oil
Zucchini
Squash
Sweet Onions
Mushrooms
Diced Tomatoes
Oregano


Boil the pasta as directed on the package.

Cut up chicken breast and brown in pan with some olive oil.

Add zucchini, squash, sweet onions, mushrooms along with a can of diced tomatoes.

Add oregano seasoning.

Combine the pasta with the chicken mixture and enjoy!

Note: How much of the ingredients you use depends on how many people you will be making this for.

Kale Pizza with Sweet Potato Crust (C2)

CallieEngland website

This looks and sounds yummy! Anything with sweet potato is good!

Starches: 13 starch servings for the entire pizza, so if you ate 1/6 of this, it would be 2 starch servings.
* 2 cups sweet potatoes is 4 starch servings
* 2 1/2 cups ground quinoa/quinoa flour is 9 starch servings

Callie England's website:  Kale Pizza with Sweet Potato Crust Recipe.

Meatza Pizza (C2)

Recipe Author: Marita Spencer-Metivier

1 lb ground beef
Spices of your choice (salt, pepper, garlic, oregano, italian seasoning)
2 eggs
Pizza sauce
Veggies of your choice
Additional meats

Brown the ground beef in a skillet and let cool. When browning, add your choice of spices such as salt, pepper, garlic powder, oregano, italian seasoning, etc.  Once cooled, mix with the eggs.

Pack the mixture down tight into a casserole dish/pizza pan/ baking pan to about the thickness of a pizza crust. Then layer on top red sauce, veggies, addiitonal meats (if you want), and cheeses - all diet compliant of course.

Bake in 350 degree oven until cheese melts.

TO MAKE THIS RECIPE A CYCLE 1 RECIPE:
Use ground turkey instead of ground beef.

Eggplant Bake A La Mom (C3)

Source: Simmie's Mother

Serves: 8

4 ozs whole wheat spaghetti, broken into 2” pieces (1 cup)
1 large eggplant, peeled and cut into ½” cubes (6 cups)
1 med onion, chopped
1 med carrot, chopped
1 med green pepper, chopped
1 small zucchini, chopped
14 ½ oz can reduced sodium tomatoes
6 oz can reduced sodium tomato paste
½ cup dry white wine
2 cloves garlic, minced
1 ½ tsp dried basil, crushed
1 tsp dried oregano, crushed
¼ tsp salt
¼ tsp pepper
2 ½ cups shredded mozzarella cheese

Cook spaghetti according to package directions except omit the salt; drain.

Meanwhile, in a steamer basket, place eggplant, onion, carrot, green pepper and zucchini.

In a pot suitable for steaming vegetables, place vegetables in a steamer basket in the pot with hot water, making sure the vegetables do not touch the water; bring the water to boiling, cover, then reduce the heat and steam for 5 to 7 minutes or until vegetables are crisp-tender.  Remove the vegetables from the pot.

In a large mixing bowl, stir together steamed vegetables undrained tomatoes, tomato paste, wine, garlic, basil, oregano, salt and pepper.

Spread 2 cups of the tomato mixture on the bottom of a 22x7 ½ x 2” baking dish.  Top with cooked spaghetti and sprinkle with half of the cheese.

Spoon the remaining tomato mixture over the top; sprinkle with remaining cheese.

Bake, uncovered, in a 350 oven for 30 minutes or until bubbly.

Cauliflower Taco Shells (C1)

Recipe Source: HappyChomp website

Click HERE for this super easy recipe!!!!

Only two ingredients!

Enjoy!

Cauliflower Crust Pizza (C3)

Recipe Author: Caryl Schiff-Greatorex

Photo by Gena Campos

Makes 1 16” crust (8 pieces)

Note: Eliminating the fennel and using fat-free cheese 

would make this a C1 recipe.

3 cups cooked riced cauliflower *
6 egg whites (or 3 eggs)
1 cup shredded fat free or low fat mozzarella cheese [lowfat cheese is not C1 compliant]
1 tsp fennel [Fennel is C3]
2 tsp oregano
2 tsp basil
1 tsp pepper
2 tsp parsley
low carb pizza sauce
toppings of choice

Heat oven to 450; Spray pizza pan or cookie sheet with no-stick spray OR use parchment paper.

In medium bowl, combine cooked riced cauliflower, egg whites, mozzarella, parmesan and spices and mix until it forms the consistency of dough. Press evenly onto parchment paper covered pizza pan or cookie sheet.

Bake at 450 degrees for approximately 25 minutes or until top and bottom are nicely browned

Spread sauce on crust and top with whatever toppings you like. I used grilled eggplant, carmelized onions, sautéed mushrooms, turkey pepperoni, turkey tenderloin medallions and mozzarella cheese. Bake in oven, approximately 15 minutes, or until toppings are hot and/or cheese melts.

*Riced Cauliflower: 1 head of riced cauliflower, 5 cups riced = 3 cups cooked
Remove leaves from 1 head of cauliflower, cut into flowerets, and rice in food processor by adding water, once cauliflower is the consistency of rice drain in strainer and squeeze out water. Cook covered, in microwave for about 10 minutes or until riced cauliflower appears cooked. Squeeze out some water again.

Here's a simpler way to make this without fussing much with this, from Maranda Thomas:
You do not need to pre-cook your cauliflower!! Make the recipe as called for here and use raw cauliflower; then cook the life out of it for about 30 minutest, flip it (parchment paper is your friend here so you can flip), and then bake another 20 minutes. Then add toppings and bake another 10 minutes. Works Every Time, she says!!!

Chicken Fried Rice (C2)

Dianna Blackburn 

Looks good, doesn't it? I think it is on the menu for quite a few people from our Facebook Group!

It's got a simple set of ingredients, too:

1/2 cup cooked brown rice
1/2 cup cooked shredded chicken
1/2 cup peas
1/4 cup diced carrots
1/4 cup diced peppers
1/4 cup diced broccoli stems
1/8 cup diced onions
1 minced garlic clove
1 - 2 tsps lite soy
1 - 2 Tbsp chicken broth
1 egg, slightly beaten

A little spritz of olive oil in pan, on medium heat to get things started!

Add carrots, broccoli, peppers and onion in the pan and cook about 1 minute. Then add garlic and peas and cook 1 more minute.

Then add rice and chicken; heat through; add chicken broth and soy sauce to taste.

Push all to one side to make a bare spot. Put egg in bare spot, cook, then mix all together and serve.

You can use any mixture of veggies you like, or any meat, any other spices you like.

Penne Pasta with Pumpkin and Sausage (C3)

Adapted from a recipe from Kroger Penne Rigate box

Serves 6

8 oz whole wheat penne pasta
1 lb ground turkey or ground beef, lean (originally called for italian sausage)
1 Tbsp olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 cup low sodium chicken broth
12 oz Libby's Pure Pumpkin
1/2 cup plain unflavored yogurt (replaces cream)
Sweetener to taste (to make the yogurt not so tart)
1/2 tsp crushed red pepper flakes
Pinch ground cinnamon
Salt and black pepper to taste
Low fat grated cheese of your choice: romano, parmesan, mozzarella

Cook pasta to al dente according to package directions; drain and set aside.

In a medium skillet, brown the ground turkey/beef and set aside.

In a skillet over medium heat, add oil and saute shallots and garlic for 3 minutes.

Stir in chicken broth, pumpkin, adjusted yogurt, crushed red pepper, cinnamon, salt and pepper.

Reduce heat and simmer 8-10 minutes to thicken.

Stir in cooked penne, ground turkey/beef and cheese.

Note:
Since the yogurt is being heated, it does not count towards your probiotic serving (heat destroys probiotic qualities).

If you want this to be good for C2, you could put this over some slightly cooked cabbage or some riced cauliflower.

Chili Spaghetti (C3)

From: http://www.deepsouthdish.com/2010/11/chili-spaghetti-homemade-stovetop-beef.html

So does this recipe sound great or what (go to the above link)???

I'd only make a few changes to the ingredients to make it 17DD compliant:

* I use mostly ground turkey (mostly because that's what I enjoy the most); if using ground beef, it does tend to have more fat in it, so be aware of that

* Instead of sugar, I'd use sugar substitute like Stevia

* Instead of spaghetti noodles, I'd cook up some spaghetti squash and use that instead -- the flavor is just so much better!

* And of course fat-free or low-fat on the cheddar cheese

With the Rotel, this recipe will be higher in sodium than you might want; you could use just regular tomatoes and add some "zing" to it!

So here's what the revised ingredients would look like; be sure and go to the link above for the instructions on making this wonderful dish:

2 tablespoons olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 tablespoons of sliced jalapeno peppers, chopped
2 pounds ground turkey (or ground chuck if you want beef)
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon ground cinnamon, or to taste, optional
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
1 tablespoon of sugar substitute such as Stevia
2 tablespoons of Worcestershire sauce
1 tablespoon of Kitchen Bouquet
1 teaspoon of hot sauce
1 (8-ounce) can tomato sauce
1 can of Rotel tomatoes or regular diced tomatoes, drained
2 cups beef stock or broth
2 medium bay leaves
2 cans of light kidney beans, drained and rinsed
Kosher salt and freshly cracked black pepper
Spaghetti squash noodles
Finely shredded cheddar cheese -- fat free or low fat

Cabbage Lasagna (C1)

Recipe Author: Becky Yokeley Love

Makes 12 slices.

2  lbs Ground Turkey cooked, rinsed, and drained
2  cans spaghetti sauce
3  2-cup packages mozzarella cheese
2  24-oz containers fat free cottage cheese
1.5 head cabbage
onion powder / pepper
oregano / Italian seasonings / garlic salt /
parmesan shake cheese(only for garnish)
parsley leaves

Brown ground turkey, then drain and rise and mix with sauces and any of the seasonings that you would like to spruce up your spaghetti sauce in with it set aside.

Chop and boil the cabbage and drain well.

Mix 24 oz cottage cheese with 2 cups mozzerella, 1/3 cup parsley leaves, 1/8 tsp onion powder and some pepper. Stirred together in separate mixing bowl. (You may need the other batch but I always start out with 1 batch of this just incase I can stretch it out.

In baking dish pan sprayed with olive oil
layered cabbage
layer of meat sauce
layer of mozzerella mixture
layer of cabbage
layer of meat sauce
topped with layer of mozzerella mixture
then I sprinkle extra mozzerella cheese on top to cover

Bake at 350 for about 30-40 min or until cheese is melted.

Note:
For those concerned about the amount of cheese in this recipe, since it makes 12 servings, this should not be a concern as the per-serving amount is within limits for C1.

Pasta with Zucchini and Cherry Tomatoes (C3)

Enough cooked whole wheat pasta for 4 servings
4 Tbsp extra virgin olive oil
1 clove garlic, chopped
4 small zucchini, cut in half moons
1 pint cherry tomatoes, halved
4 basil leaves, cut into strips
1/2 cup lowfat Parmesan cheese, grated

Bring a large pot of water to a boil.

In a large skillet, heat olive oil and saute garlic for 1-2 minutes (until slightly yellow).

Add zucchini and saute for 4-5 minutes (until lightly brown).  Then add tomatoes and saute for 2 more minutes.

Cook pasta according to package directions; then drain and toss with the sauce.

Stir in basil and cheese -- then serve!

Simmie's Notes:
While this isn't technically called a salad, it sure seems like one to me.  It would be great to take to a potluck -- really easy and quick to make!

Crockpot Lasagna (C3)

Crockpot Lasagna (C3)

as posted on 17-Day-Diet Facebook community page at:

http://www.facebook.com/pages/17-Day-Diet/178916518816387

Recipe Author: Patty Hecke

1 8-oz. pkg lasagna whole wheat noodles (uncooked) (C3)
1 lb. cooked ground turkey or lean beef (turkey=C2; beef=C3)
1 tsp Italian seasoning
1 28-oz. jar low carb spaghetti sauce
1/3 cup water.
15 oz. low fat ricotta cheese
2 cup shredded mozzarella cheese (you could also use veggie cheese)

Break noodles, place half in the bottom of a greased slow cooker (Use Pam spray).

Stir in the seasonings with the ground meat.

Spread half of the meat over the noodles in the cooker.

Layer with half each of the sauce, water, ricotta cheese and mozzarella over meat.

Repeat layers.

Cover and cook on LOW for 5 hours.

You could also add some onions to the meat while browning; also garlic would be a nice addition!

This is C3 due to the whole wheat noodles and the amount of cheese being used.  To make this a healthier/lower carb version of this recipe:

• Replace the whole wheat noodles with something else--cabbage has been used by some. With cabbage, this could then be used as a dinner meal and not a prior-to-2 pm meal.
• Use ground turkey for the meat instead of the beef.

Spinach Bread, Pizza or Snack (C1)

SPINACH BREAD, PIZZA, OR SNACK (C1)
This was posted on the following 17 Day Diet Facebook community:

http://www.facebook.com/pages/17-Day-Diet/178916518816387

This is really easy!
Use 1 entire bag of spinach: chop well and put in a dish with either 2 eggs or 1 egg white or some eggbeaters.

Season the mixture and put in a pan that's been sprayed so it won't stick.

Place in a 400 degree oven; you will want to flatten this with a spatula a few times while cooking.  It should take about 15-20 minutes to bake.

If you're making a pizza crust out of this, while the spinach crust is baking: cut up whatever you want to top it with (the author of the recipe uses organic low sodium salsa and a little homemade tomato sauce, veggies, shredded veggie cheddar on top.  Place these ingredients on top and bake again until they are cooked (spray the top with PAM spray).

You can save half of the spinach bread before you put the toppings on, to use as slices of bread or even just a veggie snack!