Summer Squash Scramble With Fresh Tomato South Beach Phase 1 Recipes

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SUMMER SQUASH SCRAMBLE WITH FRESH TOMATO (SOUTH BEACH PHASE 1)



Summer Squash Scramble With Fresh Tomato (South Beach Phase 1) image

Make and share this Summer Squash Scramble With Fresh Tomato (South Beach Phase 1) recipe from Food.com.

Provided by ForTheLoveOfLife

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 eggs
1/2 cup egg white
1 teaspoon chives, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 medium squash, sliced into half moons
1 small onion, finely chopped
1 medium tomatoes, finely chopped

Steps:

  • Beat eggs, chives, salt and pepper until well combined.
  • In a medium nonstick skillet, heat oil over medium heat. Add squash and onion; cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
  • Add egg mixture to skillet and cook, stirring frequently, until eggs are set, about 2 minutes.
  • Spoon eggs onto plates and sprinkle with tomato.

Nutrition Facts : Calories 184.1, Fat 9.7, SaturatedFat 2, Cholesterol 186, Sodium 469, Carbohydrate 9.9, Fiber 2.5, Sugar 5.9, Protein 15.1

AMAZING VEGETABLE SOUP (SOUTH BEACH DIET)



Amazing Vegetable Soup (South Beach Diet) image

This was posted by a fellow SBDer, Mamacita, in the 3 Fat Chicks on a Diet boards. It's a wonderfully delicious, simple, vegetable soup. It originally called for zucchini, but I leave it out as I dislike summer squash. Feel free to add some in if you like, though. I sometimes add in a can of navy beans, rinsed and drained, with the tomatoes. For South Beach Diet, make sure your tomatoes have no added sugar. It makes quite a bit, but it reheats fairly well--or you can cool and freeze it. Don't be afraid of the garlic--it mellows out a lot during cooking.

Provided by Halcyon Eve

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 quarts chicken broth or 2 quarts vegetable broth
1 small head green cabbage, shredded (I use angel hair shredded cabbage) or 1 (10 ounce) bag shredded cabbage for Coleslaw (I use angel hair shredded cabbage)
1 head celery, washed and sliced
1 leek, rinsed, trimmed, and sliced thinly
5 garlic cloves, peeled and minced
1 cup fresh green beans, cut into 2-inch lengths
1 medium zucchini, cut into 1/4 inch rounds (I leave out)
1 medium summer squash, cut into 1/4 inch rounds (I leave out)
1 (15 ounce) can diced tomatoes, drained
1 (14 1/2 ounce) can navy beans, rinsed and drained (optional)
shredded parmesan cheese, optional garnish (optional)
basil pesto, optional garnish (optional)

Steps:

  • Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
  • Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
  • Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.

Nutrition Facts : Calories 83, Fat 1.4, SaturatedFat 0.4, Sodium 759.1, Carbohydrate 12.7, Fiber 4, Sugar 6.9, Protein 6.5

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