Here's my favorite lunch of all time. First, you need to remember that I've always hated tuna fish. The only way I'd eat it willingly is in tuna noodle casserole.
FF Tuna Salad

Two cans tuna, rinsed and drained
Two hard-boiled eggs, chopped(I use my egg slicer and cut them twice)
1/2 cup frozen petite peas, thawed (I run hot water for just a minute)
FF mayo-not sure exactly how much

Mix thoroughly. Use 1/2 for one day and 1/2 for the next. I then cut up a whole red pepper(sometimes I stuff it instead of chopping it up). That's my favorite lunch. I know it sounds crazy but with the eggs chopped up in it and the peas, it tastes like cold tuna casserole--at least it passes muster with me. Hope you like it!!!

Shrimp Stuffed Eggplant

Ingredients

2 medium eggplants, cut in half lengthwise
1/4 cup low sodium chicken broth / more if needed
2 cloves garlic, minced
1 lb. peeled tomatoes, coarsely chopped ( or can of stewed)
2 tsp. chives or scallions, chopped
1/4 cup black olives, pitted and halved
1 lb. cooked shrimp, thawed and drained ( chop if you like )we also make this w/ ground poultry meat

Preheat oven to temperature 350F. Scoop out eggplant meat leaving a 1/2 inch thick shell. Set shells aside. Chop eggplant flesh. Heat chicken stock in a heavy nonstick skillet over medium heat. Stir in garlic and eggplant flesh. Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally. Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5-7 minutes. Remove from heat. Stir in shrimp, . Spoon filling into eggplant shells. Bake 35-40 minutes or until top is brown and bubbly.

p2 - add breadcrumbs in mixture about 1/2 cup
p3 - add no salt added Swiss cheese in mixture ..and melted on top !! enjoy
Patty

transferring...LSue

Posted by: Lynette (ldstork) 11-21-05

Ok, I was really missing my sushi & salmon wraps so I came up with the following

FAT FLUSH "SUSHI"

1/2 cup flaked salmon (I used canned in broth)
1 tbsp Fat Flush mayonnaise
1/2 to 1 tsp wasabi powder (this can be left out if you don't like the taste)
1 nori sheet cut in half (or double the recipe & make a full roll)

Mix salmon well & spread out carefully out on the nori. Add desired
fillings & roll. These keep in the fridge if you want to make them up a day a head for lunch.

Wrap veggies (choose as many from the follow as you like, the more veggies the thicker the roll) Cut into thin matchsticks.

-cucumbers
-green onions
-sprouts (my favorite are dakion or sunflower)
-carrots
-egg (cooked in thin omlette)
-crab

Lynnette
On lovely Vancouver Island

Don't ever give up on a dream due to the amount of time it will take to achieve it. The time will pass anyway.
Russ Ebsen

212/198.5/130
started: Sept 15,2005
mini-goal 195lbs by New Years
http://www.picturetrail.com/ldstork

The Italian in me really missed good Italian sausage, so I decided to play around a bit to see what I could create. Here are the results!

"SAUSAGE" AND PEPPERS

1 pound ground chicken
2-3 onions
2-3 red bell peppers
28oz can of Muir Glen crushed tomatoes
1 T fennel seeds (more or less to taste)
2 cloves garlic, minced (more or less to taste)
Pinch of cayenne (can add more if you like it spicier)

P2 Additions (optional): 1/2 T oregano and basil (more or less to taste)

In a pan, toast the fennel seeds. Once toasted remove to cool. Spray a little nonstick cooking spray in the same pan and add ground chicken and cook until cooked through. While chicken cooks, crush fennel seeds with mortar and pestle, rolling pin, etc. Once meat is ready, add crushed fennel seeds, garlic, and onion. Cook until onion begins to soften then add red pepper. Cook 2-3 minutes then add tomatoes and cayenne. Reduce heat slightly and cook until tomatoes thicken ot desired consistency. Enjoy!

Really good served over spaghetti squash and/or zucchini and/or spinach (or any veggie you like). It also works really well when reheated (the flavors meld even more). This has become a staple in our house!

This dish is a great way to have healthy, fresh, crisp vegetables combined with the delicate flavor of fish and a zesty light broth. In fact, it is important to not overcook the vegetables. It is a complete meal and can be made in just 20 minutes from start to finish. Using our Healthy Stir-Fry method gives you a healthier way to cook without heated oils or compromising taste.


Poached Fish with Chinese Cabbage
Makes 4 servings

1 pound thick red snapper fillets OR
... halibut steak; cut into 1 1/2 inch pieces
2 cups plus 1 Tbsp chicken broth or vegetable
1 Tbsp minced ginger
3 cloves "pressed" garlic
1 cup chopped scallion
4 cups finely shredded Chinese cabbage
1 medium vine-ripe tomatoes, seeds removed, chopped
1 1/2 Tbsps chopped fresh mint (phase two only)
2 Tbsps fresh lime juice
2 cups mung bean sprouts - chopped 2 inch long

Prep and Cook Time: 20 minutes

Heat 1 TBS broth in a stainless steel wok or large skillet. Stir-Fry ginger and fish in broth for two minutes, stirring constantly.

Add rest of broth and bring to a simmer on high heat for about 3 minutes.

Add scallion, tomato, mint, lime juice, Chinese cabbage, bean sprouts salt and pepper. You want the cabbage and sprouts to remain crisp, about 3 minutes.

Mix, and remove from heat. Spoon into bowls. Top with sesame seeds.

Healthy Cooking Tips:
When cutting and cooking snapper or halibut for dishes such as this it is best to buy fillets that are thick cut. Do not use thin pieces because they will fall apart. Sear the pieces on all sides if possible by stirring gently before adding the liquid. This will seal in the flavor. The real key to the success of this recipe is to make sure both the cabbage and bean sprouts are still almost raw. By slicing the cabbage very thin you can add it at the end with the sprouts right before serving. This gives you a dish that is very fresh and alive tasting.

__________________
dotsie
Nothing tastes as good as THIN FEELS!
Started 2/23/06
Restarted 1/11/07

40 Clove Garlic Chicken

1 whole roasting chicken (about 6lbs)
40 cloves of garlic (about 4 bulbs) with skin removed
1 cup ff-friendly chicken broth
dill
1 bay leaf
Pam spray- olive oil based

1. Heat oven to 400F. Spray your allowed 3 short sprays of Pam on the chicken and then sprinkle dill on the chicken and rub til skin is coated.
2. Carefully separate the skin from the body on the top of the bird without breaking the skin and insert 2 cloves of garlic on each side and 1 bay leaf.
3. Place 12 cloves of garlic in the chicken cavity, and add the remaining cloves around the body of the chicken.
4. Roast 20 minutes at 400F, and then reduce heat to 350F for 1-11/2 hours more or until the juice runs clear.
5. Remove garlic from the chicken and from the pan. In your food processor, puree garlic and broth until smooth.
6. In a small saucepan, bring broth mixture to a boil.
7. Serve chicken with sauce.

This might even be a good parasite killer given how much garlic you're eating in one serving! Just remember that your breath isn't exactly going to be minty fresh after your meal!

__________________
I'm baaaaack...:diablo:
5'9: around 238 (at my highest)/204.9/192.4/155
Size: 18/12/?
current mini goal: 189

All that we are is the result of what we have thought. The mind is everything. What we think we become.