Hey guys,


My dad sent me to this site, what do you all think of these receipes?? I
want to try the PANCAKES!


http://health.msn.com/weight-loss/articlepage.aspx?cp-documentid=100185421
<http://health.msn.com/weight-loss/articlepage.aspx?cp-documentid=100185421&
page=2> &page=2





Let me know what you think,


D'Ann








The Carb Lover's Survival Guide


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Pancakes

Substitute: Oatmeal and cottage cheese for pancake mix

Here's a can't-fail recipe from The South Beach Diet. Mix together half a
cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two
eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a
blender until smooth. Cook the mixture like a regular pancake.

Carbs eliminated: 45 g per pancake

The taste: "With syrup, you could never tell the difference."

Scalloped potatoes

Substitute: Tempeh for potatoes

You may think you don't like soy-based foods, but that could be because you
don't cook them right, says Beckette Williams, R.D., a San Diego-based
personal chef. "Tempeh can be really bland, but if you jazz it up with herbs
and spices, it's a great substitute for potatoes." Her recommendation: Saute
a couple of cups of thinly diced tempeh with garlic and onions. Then pour a
cheese sauce (sharper is better) over the tempeh cubes and bake for half an
hour.

Carbs eliminated: 11 g per cup

The taste: "Just like a slightly nutty baked potato."

Macaroni and Cheese

Substitute: Diced vegetables for macaroni

Even instant mac and cheese can go lower-carb; use only half the pasta in
the box and bulk it up with a couple of cups of frozen mixed vegetables,
says Sandra Woodruff, R.D., co-author of The Good Carb Cookbook.

Carbs eliminated: 13 g per cup

The taste: "I hate broccoli, but I wouldn't mind eating this."

Pasta salad

Substitute: Mixed vegetables or black beans for half the pasta

Same idea as the mac and cheese, but try black beans, diced tomatoes, and
chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben,
an instructor at the Institute of Culinary Education in New York City.
"These kinds of salads are a blank slate, so you can top them with anything
from a creamy blue-cheese dressing to vinaigrette, or even lime juice and
slices of avocado," Ruben says.

Carbs eliminated: 10 g per cup

The taste: "Awesome. I don't miss the extra pasta at all."

Cheese-flavored chips

Substitute: Low-fat string cheese for chips

Just crazy enough to work: Cut sticks of string cheese into
quarter-inch-thick slices and scatter the rounds on a cookie sheet coated
with nonstick spray, leaving them an inch or two apart. Bake at 375 degrees
F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let
them cool, then peel the chips off the tray.

Carbs eliminated: Up to 90 g per serving

The taste: "Like the cheese you pull off the top of a pizza."

Pizza

Substitute: Portobello mushrooms for pizza crust

Cut the gills out of the inside of the mushroom, says Ruben, "then place the
mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries
out slightly." Add tomato sauce, mozzarella, and pepperoni or other toppings
and broil until the cheese begins to melt.

Carbs eliminated: About 20 g per slice

The taste: "Like pizza, but moister. Give me a fork!"

Beef-a-Roni

Substitute: Eggplant for pasta

Mixing diced eggplant with ground beef is healthier and more highbrow than
this old skillet special - call it moussaka American style. You have to
soften the eggplant first, says Williams. Cut it in half, brush it with
olive oil, and then broil for 10 to 20 minutes. "Let it cool, dice it up,
and mix with hamburger, tomato sauce, and spices," she says.

Carbs eliminated: 26 g per cup

The taste: "Exactly like Hamburger Helper, in a good way."

Sandwiches

Substitute: Napa or Chinese cabbage for bread

Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made
some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip
the roll in low-fat mayonnaise or mustard.

Carbs eliminated: 29 g per sandwich

The taste: "Better than eating plain cold cuts."


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D'Ann
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