I found a some more recipes from sb online
Watergate Salad
1 Container Plain Non Fat Yogurt
2 Cups Fat Free Cool Whip
2 Pkgs Sugar Free Pistachio Pudding Mix
1 Can No Sugar Added Pineapple Chunks – Drained
1 Can No Sugar Added Cherries
1 Can No Sugar Added Mandarin Oranges
1 Cup Chopped Pecans or Walnuts

Mix yogurt, Cool Whip and pistachio pudding mix (dry mix) together in a large bowl. Blend until smooth. Add pineapple to mixture along with cherries, oranges and chopped walnuts or pecans. Transfer to serving bowl and refrigerate for approximately 30 minutes before serving.

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While many dieters plan to cheat on holidays, you guys are hardcore. That's why I love this board. The sweet potato and broccoli recipes both look excellent.

Show me someone that doesn't cheat on a holiday meal and I'll show you someone that's unstoppable.

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My Weight Chart:
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Thanks to both goldie and traveling man. I really do love to cook and just because we are beaching doesn't mean you don't have to have good-tasting legal food.
Here is a couple more from a south beach site.
This sweet potato recipe is if you don't want that sweet taste of a candied yam.

Spicy Crockpot Sweet Potatoes
(Makes about 6 servings,)
3 lb. orange-fleshed sweet potatoes (3 large or 4 medium sweet potatoes, often called yams in U.S. stores)
2 T olive oil
non-stick spray for crockpot
2 tsp. sweet potato spice mix (see below)
fresh ground black pepper to taste
sea salt to taste (I used a sea salt grinder)

Sweet Potato Spice Mix (grind herbs together with a mortar and pestle or spice grinder, then mix in salt)
2 T ground coriander
1 T ground fennel
1 T dried oregano
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt

Peel sweet potatoes and cut into pieces about 1 inch square. Put sweet potatoes into plastic Ziploc bag, add 2 T olive oil and 2 tsp. spice mix, seal bag and squeeze potatoes around until they're all coated with oil and spice mix is well-distributed.

Spray inside of Crockpot slow cooker with non-stick spray or olive oil. (I used a 3.5 quart crock pot for this recipe.) Put sweet potatoes in crockpot and cook on high, stirring a couple of times so they don't stick or get too browned on the bottom.

Sweet potatoes are done when they're completely softened and fragrant, about 3 hours. Mash slightly if desired, and season to taste with fresh ground black pepper and sea salt. Serve hot.

Make Ahead Tips: Sweet potatoes can be cut and mixed with olive oil and seasoning earlier in the day. Cooked sweet potatoes could be kept in the crockpot on low or warm for a few hours if needed.



Apple-Pumpkin Delight (this one I got to have on my table)

1 pound pumpkin, cushaw, or sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/2239-thanksgiving-recipes.html
1/2 cup sugar (sub in splenda)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cornstarch

Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apples and cut into slices, a little thicker than the pumpkin.

Preheat oven to 400F. Mix together the sugar, cinnamon, nutmeg, cloves, and cornstarch. Oil a 2-quart casserole dish. Arrange half of the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half of the apple slices over the pumpkin and sprinkle with a quarter of the sugar mixture. Repeat pumpkin and sugar and arrange the final layer of apples on top, heaping slightly in the center if necessary; sprinkle with remaining sugar mixture.

Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.

Makes 6 servings. Per serving: 152 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 39g Carbohydrate; 0mg Cholesterol; 4mg Sodium; 3g Fiber. Weight Watchers: 3 Points.


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Thanks to all for the great recipes! Here's today's soup - always different.
Creative Soup
In a crockpot, first:
2 cups water, diced onion, diced 1/2 c. celery, 1/2 c. anise.
Cook on high for 2 hours or so.
Add: 1 can (700 mls) diced tomatoes, 2 diced carrots (or one), cooked black beans, 1 c. diced mild red pepper (1 c.), spices: 1/2 tsp salt, cumin, poultry seasoning, hot sauce. (add water if too many veggies).
Cook on low for 3 - 4 hours or until veggies soft enough for your taste.

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dayna,
Now that is different putting anise in soup. Is it a strong or just mild in the soup. It looks really good.

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Hi. I found it quite mild, although I only put about 1/2 c. in the soup. My husband really liked it and so did I. He could put some cooked rice in it if he wanted to. He said it was really good.

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This was in my Berkley Heart Labs monthly newsletter. If you can't find unsweetened dried cranberries (Craisins are highly sweetened for instance), maybe try some chopped dried apricots instead of the optional raisins they list. Also the Inca Red variety of quinoa (pronounced "keen-wah") is a maroon color when cooked and adds some additional color to the plate and table!

Cranberry Almond Quinoa

With the crisp autumn air nipping at your nose, the sounds of colorful leaves crunching underfoot and the warmth of a fire blazing in the hearth, come home to the rich aromas of cinnamon, roasted almonds and spicy orange. And as we get ready to celebrate family and friends with a Thanksgiving feast, bring our new Cranberry Almond Quinoa to the table. Quinoa, a hearty grain, is rich in protein, fiber, iron and phosphorus. Combined with spices, a touch of tart orange, and a handful of heart-healthy almonds and cranberries, guests will thank you for offering this flavorful side dish.

Ingredients
1 cup uncooked quinoa, well rinsed
2 cups water or vegetable stock
1/4 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon allspice
3 tablespoons fresh-squeezed orange juice
1 teaspoon orange zest (grated orange peel)
1/4 cup unsweetened dried cranberries or raisins
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/showthread.php?t=2239
2 tablespoons slivered almonds (toasted)
Freshly chopped mint or parsley to garnish

Procedure
Preheat oven to 350 degrees (if toasting almonds in oven).

Place the quinoa in a strainer and rinse well under cold running water. In a saucepan, bring water with a 1/4 teaspoon of salt to a boil. Add quinoa. Cover, turn the heat down to medium low, and simmer for 20 minutes.

While the quinoa is cooking, place the almonds on a baking sheet and bake in your oven or toaster oven for 8 minutes or until they turn golden brown. You can also toast in a sauté pan on medium heat. Stir nuts often to avoid burning them.

Remove the quinoa from heat; fluff with a fork. Add spices, orange juice, orange zest and cranberries to the quinoa and stir with a fork until well combined. Add the almonds and parsley
or mint.

That sounds really good. I've never tried quinoa, where do you buy it? I've been hearing alot of good things though about that grain so I'm going to look for it.

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I usuallly get it at my local healthier foods emporium, but I'm pretty sure it's in our local national grocery chain as well. It works pretty much like rice, but is a nearly complete protein source as well. Takes about 15-20 mins or so to cook as a side dish. Not a lot of flavor, although it does have a slightly nutty flavor to me, so cooking in a SB friendly chicken or vegetable broth adds a little more flavor to it. Rinsing it well before cooking is generally recommended as well.

The biggest brand name is Ancient Harvest: http://www.quinoa.net/106.html but it is also available in generic bulk bags at the local healthier foods store as well.