Belly Fat Cure Recipe 2/2 Philly Cheese Steak

I started the Belly Fat Cure diet by Jorge Cruise at the first of the year and so far have had good success with it.  I have high insulin on fasting blood test, so good success for me is 1 pound a week.  I lost 3 pounds in my first 2 weeks then have been doing about a pound a week.  It’s slow, but it’s working and I love the food.  I could lose on the Atkins diet but found it too restrictive and boring and I was losing at this same rate.  With this diet I get plenty of high complex whole grains which keeps my pasta and bread cravings down because I do have some of both.  Also the whole grains increase my fiber intake which feels much better and healthier.

I’m going to be posting some of the Belly Fat Cure recipes I’ve created here.  Most of them are 2/2.  This means 2 grams of sugar and 2 carb servings.  One carb serving is up to 20 grams of carbs.  So most recipes are 2 grams of sugar and up to 40 grams of carbs.  I try to keep all my meals to 5 grams of sugar and 40 carbs or less, and prefer to keep the sugars to 2 grams or less. 

Tonight I made Philly Cheese Steak and it was delicious so I thought I should share it.

This is for 2 Philly Cheese Steaks:

• 1 whole small yellow onion (6-7 ounces is about 9 carbs and 4 sugars)
• 1 package of fahita beef strips (half pound for 2 servings has 0 carbs and 0 sugars)
• 1/2 cup shredded mozzarella cheese (2 carbs and 0 sugars)
• 2 low carb 100% whole wheat pitas (27 carbs and 0 sugars each) — I use Soloman brand low carb orginal but you can use any brand you like, Jorge recommends Mr Pita by Sara Lee in his Belly Fat Cure book but my grocery store doesn’t have it.

So each serving is 33 carbs (rounding up) and 2 sugars, a 2/2 Belly Fat Cure meal. 

Slice the onion into onion ring sizes and separate the rings to make the grilling go quickly.  Add about 2 pads of butter to a medium + heat (I use setting 6 of 10) skillet.  Then put the onion rings into the skillet, add salt, pepper and cayanne pepper (if you like spicy) to taste and saute until the onions look clear.  If you cover the skillet it goes much faster (here’s my favorite skillet).  Add a little water if your rings start to scorch.  Once the onions are done add the beef fahita strips and cook to your liking.  Add a little more salt, pepper and cayanne pepper to the beef.  Once the beef is cooked, add the mozzarella cheese to the top, turn the heat off, and put the lid back on until the cheese melts. 

Then serve half of the mixture into each of the 2 pitas and enjoy with a Michelob Ultra because you still have some carbs before we reach our 40 carb max.  A Mic Ultra adds 2.6 carbs taking our total to 36 carbs (so really you can have 2 beers!).

Leave me a comment and let me know what you think!

Low Calorie Low Fat Egg Nog Recipes by Hungry Girl Lisa Lillien

Pumpkin-licious Nog by Hungry Girl Lisa Lillien

Want to do something a little different with your egg nog this year?  Our pal pumpkin makes this old-school treat a little hipper, tastier and, um, more orange…

Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional toppings: Fat Free Reddi-wip, additional cinnamon

Directions:
In a blender, combine all ingredients and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Drink up, Thirsty!

MAKES 5 SERVINGS

PER SERVING (1 cup): 110 calories, 2g fat, 344mg sodium, 16g carbs, 2g fiber, 6.5g sugar, 6g protein

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No-Nonsense Low Calorie Low Fat Egg Nog by Hungry Girl Lisa Lillien

For those who like a traditional eggnog… without all the traditional calories and fat grams!

Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
1 tsp. rum extract
1/2 tsp. ground nutmeg
Optional toppings: Fat Free Reddi-wip, cinnamon

Directions:
Combine all ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Yum time!

MAKES 5 SERVINGS

PER SERVING (1 cup): 98 calories, 2g fat, 382mg sodium, 13g carbs, 0.5g fiber, 6g sugars, 6g protein –

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Fun with Eggnog!  (And what to do if you have left over egg nog) by Hungry Girl Lisa Lillien

Get creative with your nog, humans!

Spiked! If you want to make an alcoholic version of any of these drinks (and you’re of legal age to enjoy it!), nix the rum extract and reduce the soymilk to 4 1/2 cups — then add 5 oz. rum to the recipe. Just tack on an additional 58 calories.

In Your Coffee! A generous splash of any of these nogs will add creamy flavor to your java. Mmmmm!

Nogsicles! If you’ve got one of those ice-pop molds for making freezy treats at home, pour in some nog and freeze until solid. Or just use small plastic cups, cover ’em with foil, and slide a Popsicle stick thru the foil to make your pops. Sooo good!

Christmas Ham Recipe with Spicy Rum and Orange Glaze by Rachael Ray

Ham with Spicy Rum and Orange Glaze from Rachael Ray (RachaelRayShow.com)

• 1 1 spiral-cut ham (7 pounds)
• 1/2 cup spiced rum
• cup brown sugar
• 1/2 cup orange marmalade
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper

Preparation

Remove the ham from the refrigerator and bring up to room temperature. Pre-heat the oven to 250˚F and place the oven rack at the lowest position.

Once the ham has come up to room temperature, tightly wrap the ham in foil, transfer to the oven and bake for 1 1/2 hours, until the internal temperature reaches 100˚F. (The ham has already has been cooked so don’t be afraid of the internal temperature only reaching 100˚F.)

Meanwhile, prepare the glaze: In a medium size saucepot, add the rest of the ingredients and bring up to a boil. Stir to fully dissolve the brown sugar and reserve.

When the ham has reached an internal temperature of 100˚F, remove the foil wrapping and brush with a third of the glaze. Cook for 10 more minutes. Remove the ham from the oven and glaze again with a third of the remaining glaze and let rest for at least 15 minutes.

Serve up the spiral ham with the remaining glaze at the table. If the glaze is too thick, add some of the juices from the ham.

The above recipe is from Rachael Ray, but’s here’s a FAVORITE COOKING VARIATION:  Substitute Splenda Brown Sugar and sugar free orange marmalade to reduce the sugar and carb content.

Low Calories Low Carb Substitutions for Christmas Dinner

Most of the substitutions are in the side dishes, so here are some lower calorie ideas for your Christmas or Holiday dinner.

Low Calorie Bacon Mash Potatoes
Low Calorie Green Bean Casserole
Low Calorie Cranberry Sauce
Low Calorie Pumpkin Pie
Low Calorie Stuffing
Low Calorie Sweet Potatoes
Low Calorie Deviled Eggs

And of course you can also substitute some high calorie ingredients for some lower ones.

Low Calorie Guacamole Recipe by Hungry Girl Lisa Lillien

Guac ‘n Roll!  Hungry Girl Lisa Lillien has done it again.  This guacamole recipe is a lower calorie substitute for one of our favorite types of dips.  For a third cup of regular quacamole it’s 150 calories, but this version is only 78.  Part of the secret is to use half avocados and half peas!  It’s a great fake out.

We KNOW guacamole, people. And we are POSITIVE you’re gonna FLIP over this stuff! (Pssst… we recommend dipping cut veggies and baked tortilla chips in it!)

Ingredients:
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado’s worth)
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Optional: chopped cilantro, chopped jarred jalapenos, additional salt and pepper

Directions:
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add all other ingredients except for the tomatoes, onions and optional items. Continue to mash until blended. Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos. Season to taste with salt and pepper, if needed. Enjoy!

MAKES 6 SERVINGS

HG Alternative! This stuff is a great spread for sandwiches, pitas and wraps — and it’s an excellent omelette topper. Two tablespoons of it has just 29 calories and 1g fat, plus 1.25g fiber

Serving Size: 1/3 cup (1/6th of recipe)
Calories: 78
Fat: 3g
Sodium: 320mg
Carbs: 10.5g
Fiber: 3.5g
Sugars: 4g
Protein: 3.5g

Low Calorie Lower Carb Version of Taco Bells Crunchwrap Recipe

Wrapper’s Delight in Hungry Girl Lisa Lillien low calorie and lower carb verion of Taco Bells Crunchwrap recipe.

Who needs a late-night drive-thru run when you can make this low-cal version (210 calories vs 530 calories and 27.5 carbs vs 67 carbs) of a Taco Bell favorite at home? Roll up your sleeves, chica, and get busy!

Ingredients:
1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla
3 baked corn tortilla chips (like Guiltless Gourmet’s Yellow Corn Tortilla Chips)
1/4 cup drained 98% fat-free chunk white chicken breast (previously packed in water)
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded lettuce
One-third plum tomato, diced
1 tbsp. fat-free sour cream
1/2 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste

Directions:
Using a fork or knife, break up the chicken so there are no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside.

Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato.

FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up a few inches to the tortilla’s center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (Trust us, it’s easy!)

Bring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 – 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 – 60 seconds. Now chew it up!

MAKES 1 SERVING

Serving Size: 1 Crunchtastic Supreme (entire recipe)
Calories: 210
Fat: 4.5g
Sodium: 882mg
Carbs: 27.5g
Fiber: 13g
Sugars: 2.5g
Protein: 26g

Best Low Carb Fettucine Recipe EVER!

Konjac Pasta Nutritional Label

I just made Hungry Girl Lisa Lillien’s Low Calorie Fettuccine and it was great.   If you are on a low glycemic or low carb diet and you crave noodles every once in a while, this recipe is awesome and you don’t feel like your missing anything.

Here’s what I did.

The recipe calls for 1 package House Foods Tofu Shirataki Fettuccine Shape but I used Konjac Linguine Pasta 9oz (250g) net weight per bag.  Here is the nutritional information on what I used (it’s Zero Net Carb, Zero Calories, Pure Soluble Fiber) —>

I used the 1/2 wedge The Laughing Cow Light Original Swiss cheese, room temperature as called for.

I used a little more Parmesan (3 tsp total, one more than called for) and I did not have reduced fat, so I just used regular fresh grated parmesan.

The recipe called for 1 tsp. fat-free sour cream  and  I used the low-fat Smart Balance brand sour cream.

I did salt and black pepper, to taste but I used garlic salt and black pepper.

I followed Lisa’s instructions on rinsing, drying, microwave, and dry again for the noodles.  These kind of noodles (no carb) have a weird smell and taste if you eat them out of the bag.  But I did NOT notice anything when I followed the recipe.  I think this is key to getting a good flavor. 

So even with a few of the substitutions I made, it was really low carb (like 2 g) and low in calories (< 80 calories).  It took less than 5 minutes to make and it was family approved!

BTW, this recipe’s ripped (minus my variations) straight from the pages of the #1 New York Times Best Seller, Hungry Girl 200 Under 200. Woohoo!

Low Calorie Onion Dip Recipe from Hungry Girl Lisa Lillien

Dip It Good — Sweet Caramelized Onion Dip without the guilt!  This is a low calorie version of a favorite.

This dip is so good it might make you shed tears of joy. The first time we tasted it, we did! BTW, this recipe’s ripped straight from the pages of the #1 New York Times Best Seller, Hungry Girl 200 Under 200. Woohoo!

Ingredients:
2 large sweet onions, chopped
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup plus 2 tbsp. fat-free cream cheese, room temperature
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tsp. Dijon mustard
1 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. cayenne pepper

Directions:
Heat butter in a large pan over medium-high heat on the stove. Once butter has coated the bottom of the pan, add onions, salt, and cayenne pepper. Onions may be piled high in the pan, but they’ll cook down. Saute for 10 minutes, stirring often.

Reduce heat to medium-low and cook for an additional 25 – 30 minutes, stirring occasionally, until onions are browned and caramelized.

Meanwhile, in a large bowl, combine sour cream, mayo, and cream cheese. Whisk until smooth. Then refrigerate.

Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove from heat and allow to cool.

Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine.

Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!

MAKES 6 SERVINGS

Serving Size: 1/3 cup
Calories: 74
Fat: 1.75g
Sodium: 512mg
Carbs: 11g
Fiber: 0.5g
Sugars: 4.5g
Protein: 3.5g

Easy Grilled Chicken Shawarma Recipe as seen on Rachael Ray

Ingredients

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon grill seasoning, recommended brand Montreal
• Juice of 1 lemon, divided
• 1 large cloves garlic, grated or finely chopped
• 5 tablespoons extra-virgin olive oil (EVOO), divided
• 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup tahini
• 1 1/2 cups Greek yogurt
• 4 pitas

Yields: 4 servings 

Preparation

Preheat an indoor or outdoor grill to high.

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning and set it aside.  And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated. Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.

Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper. Cook, stirring frequently, for about 5 minutes until the veggies start to wilt.

Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.

Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.

To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce. Serve with Grilled Vegetable Couscous Salad alongside.  This recipe is from RachaelRayShow.com and is very easy to put together.

Easy Skillet Chicken Sicilian Style Recipe as seen on Rachael Ray

Ingredients

• 2 large pieces chicken breast, bone-in, skin-on, halved across 4 pieces dark meat chicken, bone-in, skin on, thighs and/or legs
• Salt and pepper
• 5 tablespoons EVOO – Extra Virgin Olive Oil
• 2 teaspoons fennel seeds, about 2/3 palmful, optional
• 4 small ribs celery and leafy tops from heart, chopped
• 2 cubanelle peppers, chopped
• 1 large onion, chopped
• 4 large cloves garlic, chopped or crushed
• 1 teaspoon red pepper flakes, 1/3 palmful
• 1 cup pitted Sicilian olives
• 6-8 small ripe plum tomatoes, quartered lengthwise
• 1 handful large golden raisins, optional
• 1 1/2 cups Nero D’Avola Sicilian red wine or other spicy red wine
• 6 cups arugula or baby arugula
• 1 lemon
• 1 loaf crusty bread, such as ciabatta

Yields: Serves 4

Preparation

Preheat cast-iron skillet to medium-high heat and the oven to 400˚F.

Season the chicken with salt and pepper liberally on both sides. Heat 1 tablespoon EVOO in the skillet, one turn of the pan. When oil smokes, add chicken and brown a few minutes on each side then remove and turn heat down a bit.

Add some EVOO to pan, 2 turns of the pan, and add fennel seeds and stir; add celery, peppers and onions, season with salt and pepper and soften 3 – 4 minutes. Then add garlic, red pepper flakes and sauté 2 minutes more.

Add tomatoes and golden raisins if using, stir to combine, then stir in wine to deglaze pan. Set chicken back on top of cast iron pan and transfer to oven.

Roast 15 minutes or until juices run clear. Serve from pan at table and pass arugula dressed with lemon and EVOO, salt and pepper and crusty bread for mopping.  This receipe is from RachaelRayShow.com

Rachael Ray 12-Inch Cast Iron Skillet with Silicone Grip Handles with Matte Black Interior