Hey guys SB dieting is not really magic. Just common sense and good nutritional choices. What do you say we take some classic recipe's and turn them in to diet friendly SB Phase 2 meals?
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/211-recipe-makeovers.html

How about a SB version of Lasagna? To make this legal, we need to keep in mind that the serving size is key. No, we can't eat half the pan at one sitting and we gotta get in our veggies. Here's my attempt to make this legal:

Whole Wheat Lasagna noodles
Rao's Marinara sauce (low in sugar & carbs)
extra lean ground beef
part-skim ricotta
part-skim mozarella

I'm assuming most of you know how to "layer" the noodles between sauce, ground beef, ricotta, mozarella, etc. The trick here is to stick to the serving sizes. SO that would mean ONE smallish 3" square out of the pan is your serving size, right? And we'd have to be scant on the ricotta and mozarella so we don't overeat it (think that one serving size should equal no more than 1/4 cup ricotta and 1/2 ounce of low-fat shredded cheese (more if fat-free- ewe). And we'd add a side salad with low-fat dressing right?

Do you think this would be legal? Doable? On Atkins I used to substitute eggplant sliced the long way for lasagna noodles. If you did this, you could make a piece of garlic toast to go along with the dish! See it's not that hard! Personally I think the eggplant version is better tasting because noodles really don't have much flavor anyway!

If you made the dish with eggplant, make sure to count that and the sauce into your veggie count.

What do you think? And what dishes can you think of to remake?????

I think that's a good idea. I'll get out my old Betty Crocker Cookbook and see what I can do. Many recipes will work with just a few minor changes. I call it tweaking.

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This bread sounds good, but it calls for some all purpose flour, do you girls think we can substitute something for that flour that will work? And please look at the recipe and tell me if other than that it looks o.k.
Thanks!

http://bread.allrecipes.com/az/Multi...eededBread.asp

I'd use all whole wheat and skip the all purpose stuff. I'm not an expert on what other whole grain flours are available. There's rye but that is a very strong flavor and would really change the flavor. Using all whole wheat will result in a much coarser batter but would still probably be good.

I made whole wheat biscotti and they were just fine with all whole wheat. The other ingredients look ok. The molasses seems to be in a small amount so it probably would be in an acceptable sugar range. We are supposed to eat foods with 3 grams of sugar in them or less.

Maybe somebody more familiar with baking breads could give you more choices for flour. I have whole wheat flour at home and use that only.

Aaarrggghh, I was so focused on the flour part I didn't even think about the molasses.

I think I'm about ready to give up on finding an acceptable bread product, purchased or homemade.

That amount of molasses is fine Moggies. :Hiding: You are confusing the diet with Atkins. On SB you can have sugar in 3 grams or less increments in your foods and all breads need a touch of sugar to taste ok.