Gulf Coast Shrimp And Vegetables South Beach Diet Recipe Phas

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OVEN ROASTED VEGETABLES (SOUTH BEACH)



Oven Roasted Vegetables (South Beach) image

Make and share this Oven Roasted Vegetables (South Beach) recipe from Food.com.

Provided by dojemi

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
  • Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
  • Spread in a single layer.
  • Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

GULF COAST SHRIMP AND VEGETABLES - SOUTH BEACH DIET RECIPE (PHAS



Gulf Coast Shrimp and Vegetables - South Beach Diet Recipe (Phas image

Make and share this Gulf Coast Shrimp and Vegetables - South Beach Diet Recipe (Phas recipe from Food.com.

Provided by marie3780

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, cut into thin wedges
1 small red bell pepper, cored, seeded, cut into thin strips
2 garlic cloves, minced
1/4 teaspoon salt (optional)
1 lb shrimp, in the shell peeled and deveined (about 12 ounces after peeling)
1 zucchini, cut into thin 2-inch-long strips
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • * Heat the oil in a large non-stick skillet over medium-high heat.
  • * Add the onion, red pepper, and garlic.
  • * Sauté until limp, about 3 minutes. Sprinkle with salt, if desired.
  • * Push the onion mixture to the edges of the skillet.
  • * Add the shrimp and zucchini; sprinkle with thyme and red pepper flakes.
  • * Sauté until the shrimp are opaque, 4 to 5 minutes.
  • * Toss to mix well. Serve immediately.

CILANTRO MAYONNAISE - SOUTH BEACH DIET



Cilantro Mayonnaise - South Beach Diet image

From the South Beach Diet book. You can use this as a dip or salad dressing. It's great on lettuce wraps, and as a condiment for chicken or fish. Very good with salmon. It's also very fast and easy to prepare. NOTE to you South Beach Dieters - this is right out of the book. You can use reduced fat, but not fat-free mayo. Fat-free has too much sugar.

Provided by papergoddess

Categories     Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

3/4 cup reduced-fat mayonnaise
3/4 cup loosely packed cilantro leaf
1 tablespoon fresh lime juice
1 teaspoon light soy sauce
1 garlic clove

Steps:

  • Put all ingredients in a blender.
  • Blend until smooth.
  • Store in the refrigerator.

Nutrition Facts : Calories 820.9, Fat 79.1, SaturatedFat 12, Cholesterol 84, Sodium 2370.3, Carbohydrate 24.4, Fiber 0.9, Sugar 10.7, Protein 3

SPICY SHRIMP AND BOK CHOY STIR FRY (SOUTH BEACH DIET PHASE 1)



Spicy Shrimp and Bok Choy Stir Fry (South Beach Diet Phase 1) image

From new book. Haven't tried. Chili-garlic sauce is a common Asian ingredient that brings a tangy hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat. Look for brands with no sugar added in the Asian section of the supermarket.

Provided by Lizzie Rodriquez

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced but kept separate
2 garlic cloves, minced
2 teaspoons vegetable oil
2 lbs bok choy, sliced crosswise
2 tablespoons low sodium soy sauce
2 teaspoons chili-garlic sauce

Steps:

  • In a large bowl, combine the shrimp, scallion whites, and garlic.
  • In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.
  • Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
  • Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.

QUICHE TO GO (ADAPTED FROM SOUTH BEACH DIET)



Quiche to Go (Adapted from South Beach Diet) image

I like to call these 'Cheesy Goodness'. I'm telling you these are really great!! Now I confess I put in more veggies than they suggest on SBD and SBD uses egg substitute but, man, are they good!! My family had them for breakfast at Thanksgiving last year. You know, when your rushing aroung trying to prepare stuff and want to eat very light. They LOVED them! NOTES: Make sure you really spray entire cup and use FOIL baking cups. Paper cups don't hold up. Can be frozen and reheated in the microwave or toaster oven. Any combination of appropriate vegetables and cheeses and protein may be used. If using fresh spinach use 1 (one) pound well rinsed and blanched.

Provided by TheDiva1959

Categories     Savory Pies

Time 40m

Yield 6 mini quiches, 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
6 eggs
3/4 cup shredded cheese
1/3 cup diced bell pepper (any color)
1/3 cup diced onion
1/3 cup cooked turkey sausage (optional) or 1/3 cup bacon (optional)
1/3 cup shredded carrot (optional)
3 drops hot pepper sauce (optional)

Steps:

  • Defrost the spinach.
  • Drain the excess liquid.
  • Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray (VERY IMPORTANT).
  • Combine the eggs, cheese, peppers, onions, spinach and any other optional ingredients in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 137.2, Fat 8.5, SaturatedFat 3.8, Cholesterol 195, Sodium 243.1, Carbohydrate 4.7, Fiber 1.7, Sugar 1.1, Protein 10.9

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