Thanks for posting the recipe Judy Eggplant is one of my favs!

Sissy

Judynyc thanks for clearing that up for me.

Demi, I saw your index of recipes but wasn't sure how it all worked. That is a real labor of love.
Thank you so much!

Judy, Sissy and Libby ~ thanks

Although I'm currently following a slightly different programme, I have been (and will be again) a South Beacher, so more than happy to post recipes here and maintain the index.

For any newbies, and for anyone else who reads here and wants to post a recipe ... just go ahead, and I will then add it into the index when I next stop by.

As for the index itself, I update it regularly and then usually post the most up-to-date version each time we get to a new page on the thread. So, if you're looking for the index, you shouldn't need to scroll up or down too far to find it (hope that makes sense!).

From today's free South Beach Daily Dish email:


Spicy Chicken and Black Bean Tacos

Heat up a cold night with this spicy Mexican dish. This quick-cook recipe makes for a delicious and stress-free weeknight meal you and your family will love.

Serves 4

Description
Seasoned with a flavorful dry rub that's put together with simple pantry basics, these soft tacos are tasty and easy to prepare.

Prep time: 15 minutes
Start to finish: 15 minutes

Ingredients

Rub
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon cayenne
1 teaspoon freshly ground black pepper

Chicken
1 pound boneless, skinless chicken breasts
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 medium tomato, chopped
1/4 cup minced fresh cilantro, plus whole leaves for garnish
4 (8-inch) whole-wheat tortillas

Instructions
For the rub: In a small bowl, combine garlic powder, paprika, thyme, cayenne, and black pepper. For the chicken: Lightly pound each chicken breast to an even 1?2-inch thickness. Rub a thick layer of the spice mixture onto both sides of each chicken breast.

In a large heavy skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Add chicken and cook until blackened on both sides and cooked through, 2 to 3 minutes per side. Transfer chicken to a cutting board.

Reduce heat to medium and add remaining 1?2 tablespoon of oil and onion to the skillet. Cook, stirring to scrape up any brown bits clinging to the bottom of the skillet, until onion is softened, 1 to 2 minutes. Add beans and cook until heated through, 2 to 3 minutes. Remove from the heat and stir in tomato and minced cilantro.

Warm tortillas according to package directions. Cut chicken on the diagonal into 1?2-inch-thick slices. Place tortillas on 4 plates. Divide chicken and beans among tortillas. Fold tortillas into cones and top with cilantro leaves.

Nutritional Information:
410 calories
10 g total fat (1 g sat)
42 g carbohydrate
36 g protein
8 g fiber
540 mg sodium


http://www.southbeachdiet.com/publi...asp?meal=dinner




If you're avoiding wheat (and it is actually better to), then try using large lettuce leaves as wraps instead of the tortillas

SOUTH BEACH RECIPES INDEX


Links to some great South Beach Recipe sites:

ivillage exclusive: 10 Best South Beach Recipes
Recipegal.com South Beach Recipes
Southbeach.allrecipes.com
KraftHealthyLiving.com - South Beach Recipes
Prevention.com - South Beach Recipes
Foodgeeks.com - South Beach Recipes
SouthBeachRecipes.com
SouthBeach-diet-plan.com
Kalyn’s Kitchen




Links to some great threads/articles giving advice, tips and ideas that can help with eating the South Beach way:

South Beach Super Foods
Seasonal Eating
Slow down to a quick roast
Hanukkah Recipes on the South Beach Diet
How to make a Vinaigarette
Easy and Tasty Ways to Cook Fish
How to keep your vegetables healthy




Recipe Index of Recipes in this thread

(Recipes are sorted into categories, and the same recipe may be found in several categories in the index).


Soup:

Chrissi’s Spicy Meatball Soup ~ Demi’s Creamy Cauliflower Soup ~ Soupe au Pistou ~ Fluffybear’s Minestrone Soup ~ Cream of Broccoli Soup ~ Roasted Tomato Soup ~ South Beach Tomato Soup ~ Egg Drop Soup ~ White Bean Soup with Greens ~ Hearty Minestrone ~ Spicy Turnip and Lentil Dhal Soup ~ Brilliant Broccoli Soup ~ Curried Zucchini Soup ~ Chilled Cucumber and Mint Soup ~ Hot & Sour Thai Chicken Broth ~ Bloody Mary Soup ~ Slow-cooked Root Vegetable Soup ~ Slow-cooked Celery & Celeriac Soup ~ Cabbage, Leek and Butter Bean Soup


Appetisers:

Shrimp Salad in Cucumber Cups ~ Demi’s Ceviche ~ Sun-dried Tomato Hummus


Chicken/Turkey Dishes:

Demi's South Beach Coconut Chicken ~ Thai Chicken Cakes ~ Yoghurt Spiced Chicken Breast ~ Ginger & Garlic Chicken with Pak Choi ~ Lemon-Tarragon Chicken Salad in Butter Lettuce Cups ~ Greens, Chicken, and Citrus Salad ~ Chrissi’s Spicy Turkey Balls ~ Baked Barbecue Chicken with South Beach Barbecue Sauce ~ Warm Chicken Salad with Pine Nuts ~ Demi’s Chili ~ Moroccan Grilled Chicken ~ Judy’s Turkey Chili ~ Asian Chicken Salad Wraps ~ Seakay’s Aunt’s Chicken Chili ~ Quick-roast poussin with lemon, sweet potato and red onions ~ Tomato & Basil Chicken Stew ~ Chicken & Watercress Dumplings with Miso Broth ~ Chicken with Herby Winter Vegetables ~ Chili Salsa Verde (Turkey version) ~ Chicken Capri ~ Chicken Tikka Masala ~ Poached Chicken Sandwich with Lemon-Caper Mayo ~ Moroccan Chicken With Eggplant Garbanzo Ragout ~ Glendora’s Bite-U-Back Chili ~ White Chipotle Chicken Chili ~ Baked chicken with aubergine, courgette and tomato ragout ~ Curried Chicken Salad ~ Grilled Lemon Chicken Kebabs ~ Rigatoni with Turkey Sausage & Mozzarella ~ Lamb Burgers with Herbed Yoghurt ~ Classic Northern Chicken Curry ~ Succulent Chicken Tikka ~ Spiced Lemony Chicken ~ Chicken Breasts Stuffed With Goat Cheese and Arugula ~ Buffalo Chicken Bites ~ Poached Chicken with Tarragon Mayonnaise ~ Spicy Chicken and Black Bean Tacos


Fish Dishes:

Coconut Shrimp Curry ~ Mediterranean Tuna Salad ~ Demi's Tuna Salsa Salad ~ Thai Monkfish Lime and Coconut Stir-fry ~ Tuna and Bean Salad ~ Grilled Salmon with Rosemary ~ Autumn Fish Tagine ~ Grilled Shrimp with Chipotle Dip ~ Demi’s Ceviche ~ Cod with courgettes, brown butter and capers ~ Sweet Peppers with Seafood and Rocket ~ Monkfish kebabs with pomegranate salsa ~ Cioppino alla Toscana (Tuscan Fish Stew) ~ Chunky Gazpacho Salad With Citrus Scallops ~ Barbecued Sardines with Summer Herb Sauce ~ Grilled Tuna with Teriyaki Glace ~ Dilled Shrimp Salad with Herb-Dill Dressing ~ Yoghurt Simmered Fish ~ Jamie Oliver's grilled tuna with tomato coriander salsa ~ Pan-Seared Salmon with Fennel & Dill Salsa ~ Cod with Roasted Shallots & Tomatoes ~ Cod in Proscuitto with Chili ~ Cod with Leeks & Shitake Mushrooms


Meat Dishes ~ Beef/Lamb/Pork:

Tuscan Grilled Steak ~ Warm Beef Salad ~ Demi’s Chili ~ Garlic and Soy Grilled Pork Chops ~ Seakay’s Ground Beef Casserole ~ Braised Lamb with Flageolet Beans ~ Lamb burger with oregano, cumin and vine tomatoes ~ Braised Beef Goulash with Smoked Pimenton ~ Chili Salsa Verde (Pork version) ~ -o-‘s Eggplant Lasagna-ish ~ Spiced Lamb Koftas braised in Tomato Sauce ~ Sage & Rosemary Pork ~ Lamb Brochettes ~ Brussel Sprouts Meatballs


Egg Dishes:

Tomato & Leek Frittata ~ Savoury Crepe/Wrap ~ Baby Omelettes ~ Savory Egg, Ham, and Cheese Crepes ~ Smoked Ham "Soufflé"


Tofu and Vegetarian Dishes:

TLT (Tofu, Lettuce & Tomato Sandwich) ~ Tofu Cacciatore ~ Whole-Wheat Penne with Eggplant and Ricotta ~ Fresh Herb and Quinoa Salad With Garden Tomatoes ~ Vegetarian Chili With Nacho Crisps ~ Portobello Burgers ~ Vegetarian no-Pasta Lasagne ~ Indian Vegetable Curry


Sides/Vegetable Dishes:

Vegetable Quiche Cups To Go ~ Fluffybear’s Oriental Stir Fry ~ Fluffybear’s Ratatouille ~ Low Carb Spaghetti Squash Pancakes ~ Muffaletta Salad ~ Judy’s Stewed Zucchini ~ Roasted Eggplant with Lemon and Olive Oil ~ Baked Sweet Potato Fries ~ South Beach Cole Slaw ~ Oven-Roasted Sweet Potatoes with Garlic & Rosemary ~ Carrot, Swede and Savoy Cabbage ~ Baba Ghanoush ~ Celeriac and Red Cabbage ~ Sweet Potato, Ginger and Chilli ~ Spinach & Cottage Cheese Fritters ~ Roast Fennel with Olive & Orange Stuffing ~ Couscous with Toasted Pistachios ~ Surprise South Beach Diet® Mashed Potatoes ~ Roast butternut and peppers with onions ~ Oven-roasted Winter Vegetables ~ Oven-roasted Ratatouille ~ Brussels Sprouts With Pearl Onions and Fresh Thyme ~ Demi’s Colcannon ~ Cajun Spiced Sweet Potato Wedges ~ Demi’s Roasted Parmesan Garlic Cauliflower ~ Orange-Ginger Sweet Potato Casserole ~ Priya’s Chili Paneer ~ Spring Quinoa Salad ~ Summertime Sweet Potato Salad ~ Roasted Tomato Salad ~ Marinated Courgettes with a Herb Vinaigrette ~ Piedmont Roasted Peppers ~ Peppery Hot Cabbage Salad ~ Bengali-style Aubergine in Yoghurt ~ Stuffed Eggplant ~ Chinese-Style Broccoli ~ Great sides to have with Fish: Crushed Peas with Mint, Fennel Salad, Watercress Salad, Pak Choi ~ Parsnip Chip Sticks


Salads:

Lemon-Tarragon Chicken Salad in Butter Lettuce Cups ~ Greens, Chicken, and Citrus Salad ~ Mediterranean Tuna Salad ~ Demi's Tuna Salsa Salad ~ Muffaletta Salad ~ Tuna and Bean Salad ~ Spicy chicken and iceberg salad ~ Radicchio, avocado and courgette salad ~ Cannellini Bean Salad ~ South Beach Cole Slaw ~ Warm Chicken Salad with Pine Nuts ~ Fresh Herb and Quinoa Salad With Garden Tomatoes ~ Miezimau’s Fresh Green Bean Salad with Tarragon Vinaigrette ~ Armand Salad ~ Speedy Fajita Salad ~ Glendora’s Great Coleslaw Omelettes ~ Spring Quinoa Salad ~ Asparagus, Crabmeat, and Grapefruit Salad ~ Shrimp Salad With Herb-Dill Dressing ~ Chunky Gazpacho Salad With Citrus Scallops ~ Curried Chicken Salad ~ Summertime Sweet Potato Salad ~ Roasted Tomato Salad ~ Salad Nicoise ~ Dilled Shrimp Salad with Herb-Dill Dressing ~ Green Bean & Squash Salad ~ Spinach and Bean Salad with Shrimp ~ Jicama, Tomato, and Black Bean Salad


Sauces, Dips and Dressings:

Judy’s Salsa ~ Balsamic Vinaigarette ~ Icemanjs4’s Whole Berry Cranberry Sauce with Peaches ~ Creamy Balsamic Dressing ~ MLEbeth’s Creamy Lemon-Garlic Mayonnaise ~ Put-it-on-Everything Salsa ~ South Beach Barbecue Sauce ~ Demi’s Guacamole ~ Roasted Red Pepper, Feta, and Mint Dip ~ Eggplant Dip


Snacks and Miscellaneous:

Crunchy Snack Ideas ~ Savoury Crepe/Wrap ~ Judy’s Salsa ~ Grilled Pizza with Pesto, Tomatoes & Feta ~ Foxgluv’s Simple Pancakes ~ Savory Egg, Ham & Cheese Crepes ~ South Beach Blintz ~ Quick Cheese Blintzes ~ Cheese Latkes ~ Flax Muffin ~ Flax Wrap ~ Flax ‘Sponge Cake’ ~ Poached Chicken Sandwich with Lemon-Caper Mayo ~ Sun-dried Tomato Hummus ~ Dana Carpender’s Flax Pancakes ~ Savory Egg, Ham, and Cheese Crepes ~ Rigatoni with Turkey Sausage & Mozzarella ~ Roasted Cherry Tomato and Feta Crisps


Breakfast Ideas:

Mango Smoothie ~ Pear Bran Muffins ~ Frecklfluf’s Chocolate Strawberry Smoothie ~ Sunrise Parfait ~ Foxgluv’s Simple Pancakes ~ Tammay’s Chocolate Tofu Smoothie ~ Flax Muffin ~ Dana Carpender’s Flax Pancakes ~ Savory Egg, Ham, and Cheese Crepes ~ Smoked Ham "Soufflé" Sausage & Cheese Breakfast Cups ~ Breakfast Turkey Stack ~ Breakfast Muffin


Desserts/Sweet Treats:

Peanut Butter and Jelly Cookies ~ Pear Bran Muffins ~ Joesfolks Fruit Treats ~ Apple and Almond Souffle ~ Mocha Ricotta Crème ~ Ricotta Cheesecake With Lemon Drizzle and Pine Nuts ~ Vanilla Ricotta Crème ~ Heavenly Lemon Mousse ~ ”Carmel” Apple Dip ~ Chocolate-Stuffed Steamed Pears ~ Icemanjs4’s Whole Berry Cranberry Sauce with Peaches ~ Waterbabee's Super Scrumptious Mini Cheesecakes ~ Baked Pears With Chocolate Sauce and Pomegranate Seeds ~ Dark Chocolate Pistachio Bark ~ Pavlova with Fresh Berries ~ Strawberry Blancmange ~ Strawberry Buttermilk Ice ~ Chocolate-dipped Strawberries ~ Ricotta Romanoff Sundae ~ Chilled Espresso Custard ~ Sweet Berry Phyllo Nests ~ Pumpkin Muffin


Drinks:

Eggnog ~ Hot Mulled Apple Cider ~ Hot Mint-Ginger Spritzers ~ Spiced Chai Tea Smoothie ~ Chilly Chocolate



Please remember:
FORUM RULES WITH REGARD TO POSTING RECIPES:
Recipes may only be posted if they do not violate copyright. This applies to most cookbooks. If you found the recipe elsewhere on the internet, be sure it would not be a violation of copyright to post it. If in doubt, post a link instead. If it's a recipe that you have used and tweaked enough to make it your own, that's okay to post, but it would be a generous gesture to credit the source of inspiration. If it's your own invention, then it's not a problem.
http://forum.lowcarber.org/showthread.php?t=163749

This looks good too Demi. I have gotten use to using lettuce leafs in place of bread etc. I enjoy it and its filling. Thanks for that tip too.

Have a wonderful day in the UK Beautifully cool here in Fl


Sissy

From Dr Weil's Recipe of the Day:


Southwest Barbecued Chicken with Tomato Red Pepper Dressing
2 Servings

This is a spicy, healthy version of the classic favorite. You can cook the chicken in the oven or on the grill.

Ingredients:
4 tbsp Tomato Red Pepper Salad Dressing (recipe follows)
1 tsp red chile powder
1 tsp canola oil
1/2 tsp honey (optional)
2 boneless, skinless chicken breast halves (about 8 ounces)

Instructions:
Preheat the oven to 375 degrees (or, fire up the grill). Mix together the salad dressing, red chile powder, canola oil and honey, if using. Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish. Bake for 10 minutes. Baste with

remaining sauce and cook about another 10-15 minutes or until done. Be careful not to overcook.

Tomato Red Pepper Salad Dressing

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Combine all ingredients in a blender container. Blend until well mixed.

Nutritional Information:

Per serving:
180 calories
5 g total fat (1 g sat)
69 mg cholesterol
7 g carbohydrate
26 g protein
1 g fiber
228 mg sodium

From today's free South Beach Daily Dish email:


Chipotle-Rubbed Steak Wraps

Lean beef is a perfectly good protein choice on the South Beach Diet, and it's an ideal way to enjoy red meat. Lean cuts of beef include eye of round; flank steak; ground beef labeled sirloin, lean, or extra-lean; tenderloin; top loin; and top round. Here's a delicious and satisfying meal that features lean beef. Enjoy!

4 servings

Description
Chipotle chiles in adobo (a sauce made from pureed chiles, vinegar, and spices) flavor the steak in this spicy wrap. Look for them canned in the Latin American section of larger supermarkets. Leftover chiles can be used to season beans, burritos, soups, and more. Store them in a sealed container in the refrigerator or freezer.

Prep time: 20 minutes
Start to finish: 20 minutes

Ingredients
1 tablespoon (or more to taste) chipotle chiles in adobo, chopped
1 (1 1/4–pound) flank steak, about 1 inch thick
2 large romaine lettuce leaves, shredded
2 medium plum tomatoes, chopped
1 tablespoon reduced-fat sour cream
2 teaspoons fresh lime juice
1/4 teaspoon salt
4 (8-inch) whole-wheat wraps

Instructions
1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4 to 5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice, and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up, and serve.

Nutritional Information:
360 calories
15 g total fat (5 g sat)
27 g carbohydrate
36 g protein
8 g fiber
580 mg sodium

http://www.southbeachdiet.com/publi...asp?meal=dinner




For those avoiding wheat (and as both Judynyc and I have said before, it is better to), the following are both excellent substitutes for the whole-wheat wraps in this recipe:

Flax Muffin and Wrap
Savoury Crepes/Wrap

From Kalyn's Kitchen blog, some great South Beach recipes and menu options for Thanksgiving (also really great for Christmas too), just click on the links:


Low-Glycemic Holiday Recipes for a South Beach Diet Friendly Thanksgiving
Includes:
Double Berry Jello Salad
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts
Roasted Asparagus and Mushrooms with Spike Seasoning
Cheesy Zucchini with Garlic and Parsley
Warm Red Cabbage Salad with Bacon and Goat Cheese
Roasted Butternut Squash with Moroccan Spices
Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat Cheese
Roasted Sweet Potatoes and Red Onions with Rosemary and Parmesan
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese

A South Beach Diet Thanksgiving: Menu Options from Kalyn and Her Friends
Includes:
Reduced Sugar Layered Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Alanna's Roasted Cauliflower
Thanksgiving Salads
South Beach Friendly Whole Wheat Stuffing with Sage, Italian Sausage, and Pears
Cranberry-Orange Relish

from Dr Weil's recipes:



I'm definitely going to do this one!! without the sugar though!!

Thanks Judy,I'm going to try this too,looks good. Sissy

From today's free South Beach Daily Dish email:


Pumpkin Pie

For most people, pumpkin pie is a Thanksgiving tradition. Fortunately, there's no need to deprive yourself of this holiday favorite; just enjoy a slice of our irresistible version. On the South Beach Diet, you can have your pie and eat it too!

Description
Nothing completes Thanksgiving like pumpkin pie. Redolent with spices, this warm, creamy treat is enhanced with a delightfully crispy, light crust that tastes deceivingly buttery, though no butter is used. Whipped topping and chocolate shavings make a gorgeous and irresistible garnish, if desired.

Tip: Pie filling can be made up to 1 day in advance and refrigerated in a covered container until needed. Whisk well before filling pie shell.

Makes 8 servings

PREP TIME: 20 minutes
COOK TIME: 1 hour

Ingredients
6 (9x14-inch) sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)

Instructions
1. Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove crust from oven, and remove pie weights. Pour filling into crust and bake until tester inserted in the center comes out clean, 45 to 50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1 to 2 tablespoons whipped topping and chocolate shavings, if desired.

Nutritional Information:
130 calories
2.5 total fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 mg sodium


http://www.southbeachdiet.com/publi...asp?meal=dinner

Thanks for posting that pumpkin recipe,I will have to try it. My daughter is bringing a pumpkin triffle,I don't know whats in it,I think gingerbread along with the pumpkin and whip cream etc. This I won't eat because I'll have something else to enjoy. Happy Thanksgiving to you and yours.......Sissy I know thats an American Holiday but we can all give thanks no matter where or who we are................


Thats lovely looking Lab,is it yours? What a face so beautiful

I made brussel sprouts a new way for me the other day and I have to say that it came out fabulous!! I saw it on Rachel Ray but modified it to me: Brussel Sprouts and onion

Ingredients:
1 onion finely chopped
1 pint of brussel sprouts
olive oil
5-6 garlic cloves
crushed red pepper to taste ( I use about 1 tsp)
2 slices of turkey bacon crumbled
splash of vinegar( I used raspberry)
1 tsp caraway seeds

In a frying pan, heat up the olive oil, chopped fine garlic cloves and crushed red pepper for a few minutes until the flavor is releases from the garlic, when you smell it cooking, add in the chopped onions and let it sweat until the onions are translucent.

While the onions are sweating, cut off the ends of the brussel sprouts and slice them thinly as you would a cabbage. They are mini cabbages, after all.

When the onions are done, add in the crumbled bacon, sprouts, caraway seeds and vinegar and sautee for several maybe up to 10 minutes, or until done.

This came out really yummy!!

From today's free South Beach Daily Dish email:


Wild Rice, Dried Cranberry, and Walnut Stuffing

If your family loves stuffing (whose doesn't?) try this inspired creation, made with tangy cranberries and a nutty crunch. It's so delicious, your guests won't guess it's good for them!

Serves 8

Description
Although we call it stuffing, this colorful dish is almost too pretty to hide inside the bird. Be sure to use cranberries without added sugar, available at natural food stores. Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.

Ingredients
4 cups reduced-sodium
chicken broth
2 cups wild rice, rinsed
1 Tbsp olive oil
2 medium leeks, trimmed, thinly
sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries
(unsweetened)
5 tsp chopped fresh sage
Salt and black pepper

Instructions
1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed.
2. Meanwhile, warm oil in large heavy skillet over medium heat.
Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.
3. Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.
4. Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.


Make-ahead tip: Stuffing can be made 1 day ahead, through step 3. Cover and refrigerate. Let come to room temperature before continuing with recipe.


Nutritional Information:
336 calories
13 g total fat (1 g sat)
86 mg cholesterol
48 g carbohydrate
11 g protein
5 g fiber
13 mg sodium


http://www.southbeachdiet.com/publi...asp?meal=dinner