Monday, December 29, 2008

Cookie Cutouts

Santa brought a nice red silicone rolling pin and left it in my stocking for me. Just in time as I was tweaking this cookie recipe. Real cookies!

Cookie Cutouts (Level 1 Carbo)

1 3/4 cup white whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon salt
1/2 cup amber agave nectar
1/2 cup packed brown sugar substitute (I use Whey Low Gold)
1/4 cup Promise fat free margarine

Sift the dry ingredients, flour through salt, into a small bowl. Set aside.

Warm the agave nectar in the microwave**. Cream the agave nectar, brown sugar substitute and margarine in a mixing bowl until well blended, about 3 minutes. Mix in the dry ingredients on medium speed. Dough will be stiff. Allow to sit in bowl for 4 minutes.

Remove the dough, press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 375. Line 2 cookie/baking sheets with parchment paper.

Lightly flour your work surface so cookies will not stick. Roll the dough out evenly to about 1/4". Using your favorite cookie cutters cut out cookies to desired shapes. Pull up the uncut/unused dough and refrigerate while you put the cookies on the prepared cookie sheets. Use a spatula to pick up the cookies and place on the cookie sheets, leaving about 1" space between cookies.

Take the reserved dough out of the refrigerator, reroll, cut and use spatula to put on cookie sheets. Continue until all the dough is used.

Bake the cookies for 8 to 10 minutes, rotate the cookie sheets after 4 minutes to ensure even cooking. Cookies will be golden brown when done.

Remove from oven and using spatula remove to wire racks to cool.

This will make up to 2 dozen cookies, depending on size.

They are also good with sugar glaze or icing.

**I warm the agave nectar as this helps when working with whole wheat flours.

P.S. I really like the silicone rolling pin. It was light weight and very easy to use. The cookies also did not stick as much as with a regular rolling pin. They usually run around $35.00, this one was $12.99 at Ross.

Jupiter Florida USA
Somersizing since 01/03

Monday, December 22, 2008

Maple Syrup

Make your own maple syrup - it is so so so easy and so so so good!

Maple Syrup (Level 1)

2 cups sugar substitute (I use Whey Low)
1 cup water
1 or 2 teaspoons maple extract

Put the sugar substitute into a small saucepan, then slowly pour the water over it. Turn the burner on high. DO NOT STIR. When the mixture starts to boil check to see if the sugar substitute has dissolved into the water. If you still see granules let it boil another 15 seconds. Remove from heat and stir in the maple extract.

Store in an airtight container. DO NOT REFRIGERATE as it will crystalize.

Jupiter Florida
Somersizing since 01/03

Sunday, December 21, 2008

Cabbage Soup

This soup is really satisfying as a meal. I use "beef" bouillon cubes I purchase online here.

Cabbage Soup

1 pound ground beef
1 pound Italian sweet sausage, casings removed
1 1/2 cups chopped yellow onion
2 cloves minced garlic
1 green bell pepper, chopped
1 6 oz can tomato paste
1 can chopped tomatoes, drained
1 teaspoon sugar substitute (I use Whey Low)
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon parsley flakes
1 can black or white soy beans, drained
2 "beef" bouillon cubes
1 head cabbage, chopped
9-10 cups water
salt & pepper

In a large stockpot brown the beef and Italian sausage with the onion, garlic and green pepper, breaking up the sausage. Add the sugar substitute, tomato paste, tomatoes, oregano, parsley and chili powder,beans and salt & pepper to taste.

Dissolve the bouillon cubes in 1 cup water and add to the soup along with the cabbage. Slowly add the amount desired of remaining water and bring to a boil. Reduce the heat and simmer for at least 1 hour.


Started Somersizing 01/03
A smile is a curve that sets everything straight.

Friday, December 19, 2008

Ranch Salad Dressing

This is my favorite Ranch Salad Dressing:

Ranch SALAD Dressing (Level 1)

6 ingredients. 3 minutes to make. So, how can a salad dressing so easy
to prepare be so delicious? Well, it just is. Thick, creamy, and full
of that zesty ranch flavour we all love, you will never go back to
bottled dressing again. This dressing is very versatile. Use it as a
salad dressing, vegetable dip, or even a sauce on your favourite cut
of meat. After a taste of this, I was suddenly filled with an
overriding urge to go round up some cows. Now that's ranch!

Serving Size: 3 cups of salad dressing

Preparation Time: 3 minutes

1 1/2 cups mayonnaise (I use Hellmann's Best Food's Mayonnaise)
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed

Directions: Place all ingredients in a blender, mix on high speed for
2 minutes, until thouroughly mixed and creamy. It may not seem thick
enough, however, the salad dressing will properly thicken after it is
allowed to chill. Store in an airtight container (such as an old salad
dressing bottle) in the refrigerator for up to two weeks


Jupiter FL
Somersizing since 01/03

Tex Mex Chicken Salad

Tex Mex Chicken Salad (Level 1)

1 tablespoon olive oil
2 pounds boneless skinless chicken breast
1 cup ranch dressing
1/2 cup Hellmans mayonnaise
1 tablespoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 cup sliced celery
1/4 cup red bell pepper chopped
2 tablespoons sliced green onion
1/4 cup shredded cheddar cheese
1/8 cup shredded colby cheese
1/8 cup shredded monterey jack cheese

Cut the chicken into 1/2" cubes.

Heat the oil in a large fry pan. Add the chicken and cook, stirring occasionally, until chicken is no longer pink. Remove from the pan and cool.

Combine the ranch dressing, mayonnaise and spices in a large bowl. Add the chicken, celery, bell pepper and green onion. Mix together until well coated. Cover and refrigerate at least 1 to 2 hours.

Serve the chicken salad wrapped in lettuce leaves, or simply on a plate.

Started Somersizing 01/03

A smile is a curve that sets everything straight.

Mexican Rollups or Dip

I roll this up in lettuce leaves for lunch, or serve it as a dip with the tomatoes, onions & cheese layered on top.

Mexican Rollups or Dip (Level 1)

1 8 oz package cream cheese
1 cup sour cream
1 tbs chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
chopped tomatoes
chopped green onions
Shredded cheese (cheddar, mexican blend, etc)

Mix together the cream cheese, sour cream and spices until well combined. Spread on lettuce leaves, top with chopped tomatoes, green onions and cheese. Roll up and serve.

For a dip, mix together the cream cheese, sour cream and spices until well combined. Transfer to a bowl. Layer chopped tomatoes, green onions and shredded chese on top. Serve with cheese crisps or celery sticks for dipping.

Started Somersizing 01/03
A smile is a curve that sets everything straight.

Friday, December 12, 2008

Cinnie-Retta Cookies

This is my favorite meringue cookie. It tastes like a "real"cookie. Totally meringue meltaway though.

I've experimented a lot with meringues. The big thing is, Splenda does NOT do meringue. It doesn't get stiff. I use Whey Low which makes a great glossy stiff meringue. Splenda also looks burnt in a meringue cookie and doesn't always taste good.

Parchment paper with meringues is a necessity!

Remember, I am level 2. I use just a little bit of almond meal in this. The cookies work fine without the almond meal if you drop them in blobs or rounds. I also pipe these into pretty designs/shapes and have even used a cookie gun.

Cinnie-Retta Cookies (level 2, omit nuts for level 1)

3 egg whites
1/4 cup sugar substitute (I use Whey Low)
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 (scant) teaspoon salt
1 teaspoon almond meal (finely gound almonds)

Let the egg whites sit and come to room temperature while you do the following.

Preheat oven to 250. Line cookie sheets with parchment paper.

In a small bowl mix the cinnamon and sugar together.

In a mixing bowl combine the egg whites, almond extract and salt. Beat until soft peaks form, the peaks will curl when you lift out the beater. Resume beating and add the cinnamon sugar mixture one tablespoon at a time. Beat the egg white mixture until stiff peaks form. When you remove the beaters the peaks will stand straight up. Gently fold in the almonds, being careful not to deflate the batter.

The easiest way to make these is to drop them by rounded tablespoons onto the cookie sheets. They should be spaced about 1/2 to 1 inch apart. These cookies do not spread, the way you put them onto the cookie sheet is the way they will come out of the oven. For pretty cookies you can pipe them onto the cookie sheets.

Bake at 250 for 30 minutes. Turn off the oven, leave the door closed and let them sit in there for another 40 minutes to dry.

Remove the cookie sheets from the oven. Gently remove the cookies from the parchment paper. Store in air tight container.


Tuesday, December 2, 2008

Egg Drop Soup

I made this yesterday using turkey stock I had made from my Thanksgiving turkey.

Egg Drop Soup (Level 1)

1 egg
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon sugar substitute
1 teaspoon soy sauce
green parts of 2 large scallions

Allow the egg to come to room temperature.

Beat the egg lightly in a bowl with a fork.

Bring the chicken broth to a boil in a saucepan, then lower the heat to the lowest setting.

Pick up the bowl with the beaten egg in it. Very slowly pour the egg into the broth - be sure it is in a thin stream. (You don't want scrambled eggs!) As you are pouring the egg in, use your other hand to hold a fork and trace circles on the surface of the chicken broth, making long filmy threads of the egg on the broth.

Simmer for 1 minute. Remove saucepan from the heat and cover for 45 seconds. The egg should be "flaked" in the broth. Add the salt, sugar substitute, soy sauce and slices of the scallion "greens". Stir a few times, then serve in bowls.


Jupiter Florida

Somersizing since 01/03

Saturday, November 29, 2008

Christmas Meme

I've gotten this from several friends and fellow bloggers asking me to respond. If you haven't done this yet, I invite you to do it and share!

Christmas Meme

1. Wrapping paper or gift bags? Both
2. Real tree or Artificial? No tree
3. When do you put up the tree? I decorate the house between Thanksgiving and Christmas
5. Do you like eggnog? Yukky
6. Favorite gift received as a child? The game Mousetrap
7. Easiest person to buy for? My Mom - she loves anything I give her
8. Hardest person to buy for? My Squeeze - he hates anything I give him
9. Do you have a nativity scene? No
10. Mail or email Christmas cards? I don't do cards, my dog does and he does both - he gets over 100 cards from all around the world
11. Worst Christmas gift you ever received? I can't say as she is still living and would kill me if she knew
12. Favorite Christmas Movie? Miracle on 34th St
13. When do you start shopping for Christmas? The day after
14. Have you ever recycled a Christmas present? NEVER
15. Favorite thing to eat at Christmas? Dessert
16. Lights on the tree? No
17. Favorite Christmas song? David Bowie & Bing Crosby White Christmas
18. Travel at Christmas or stay home? Home and everybody comes to me
19. Can you name all of Santa's reindeer's? of course
20. Angel on the tree top or a star? no angels
21. Open presents on Christmas eve or morning? as soon as possible
22. Most annoying thing about this time of the year? Christmas songs over and over and over
23. Favorite ornament, theme or color? Red
24. Favorite for Christmas dinner? Standing rib roast
25. Brussels Sprouts - love or hate them? LOVE THEM!
26. Favourite accompaniment to the Christmas Pud? Whipped cream
27. Favourite Christmas Carol? We wish you a merry christmas
28. Your very Favourite Christmas Thing? family & friends
29. A Christmas wish! a full stomach for every person everywhere around the world

Jupiter Florida

Saturday, November 15, 2008

Fiesta Turkey

Fiesta Turkey (Level 1)

This is the tenderest and juiciest turkey you will ever eat!

1 small turkey, 6 to 8 pounds
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
3 cloves garlic, mashed
1 medium onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 teaspoon salt
1 tablespoon cumin
1/2 teaspoon ground black pepper
1 can crushed tomatoes
1/2 pound smoked ham, cubed

Preheat oven to 325.

Remove the gizzards, neck, heart,etc from the turkey. Leave the skin on. Rinse under cold water and pat dry.

Heat the olive oil in a large skillet. Add the cilantro, garlic, onion, and peppers. Sautee just until tender. Add some of the tomato juice from the canned tomatoes and simmer over low heat for about 5 minutes.

In a food processor or blender mix the rest of the tomatoes with the ham. Add the vegetable mixture and pepper.

Using a spoon, insert the mixture under the skin of the turkey. Reserve some to stuff inside of the turkey.

Place turkey on a rack in a roasting pan. Cook in oven for 45 minutes for each 2 pounds. When a meat thermometer shows 180 it is done. Remove from oven and let sit 15 minutes before carving.

Somersizing since 01/03

Mock Loaded Potato Casserole

This one is from the Somersize boards and everybody loves it.

Mock Loaded Potato Casserole (Level 1)

1 head of cauliflower
½ cup sour cream
4 oz cream cheese
¼ cup minced green onions
½ stick soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup Romano cheese
6 slices cooked and crumbled bacon
2 tablespoons bacon grease

Shredded Cheddar
2 slices cooked and crumbled bacon

Boil the cauliflower for 20 to 30 minutes until tender and drain well.

Fry the bacon until crisp, and then crumble it. Save the grease.

In a large bowl, combine the cauliflower, cream cheese, ½ of the
butter, salt, pepper, Romano cheese, ½ c. sour cream, ¼ c. minced
green onions, 2 fresh mushrooms diced, bacon grease and the bacon bits
(reserve some for the topping). Mash it all together. (I do this in my
Kitchen Aid mixer) Season with salt and pepper to taste.

Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar
cheese then top off with the reserved bacon pieces. Cut up small
pieces of theremaining butter and scatter it lightly on top.

Place in a preheated 350° oven and bake about 20 minuted until all the
cheese has melted.

Jupiter FL
Somersizing since 01/03

Sausage and Herb Stuffing

I have made this stuffing and everybody loved it. Just don't tell
anybody what it is and they will never suspect.

This is from Chef George Stella of Food Network.

Sausage and Herb Stuffing (Level 1)

Stuffing is commonly made with bread or croutons, which makes it off
limits to low-carbers. But it doesn't have to be made that way.
There's nothing wrong and everything right with substituting chopped
vegetables to make up the missing bulk. So don't get stuffed. Try this
recipe instead of all that bread!

Prep Time:15 minInactive Prep Time: hr minCook Time:35 min
8 servings

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat.
Add the celery and onion and cook, stirring, until browned. Drain fat
if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and
all the remaining ingredients. Pour the stuffing into the baking dish
and bake until hot and browned, about 30 minutes. Serve immediately.

Jupiter FL
Somersizing since 01/03

Turkey Stuffed Cubano Style

I just love this, got the basics from a Cuban friend's mom. They eat this year round and don't even know it is low carb! (Thanks to a couple of tweaks.) Perfect for the holidays!

Turkey Stuffed Cubano Style (Level 2)

For the turkey:
12 to 14 pound turkey, washed and dried
Salt & black pepper to taste
5 garlic cloves
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 stick butter

For the stuffing:
1/2 cup olive oil
1 large finely chopped onion
1 large finely chopped green pepper
5 cloves finely chopped garlic
1 pound ground pork
1 pound ground ham
1 pound ground beef round
1/2 cup drained and chopped whole canned tomatoes
1/2 pound slivered blanched almonds
1/2 cup unsweetened dried cherries
1/2 cup finely chopped drained pimento stuffed green olives
4 large finely chopped hard boiled eggs
Salt & black pepper to taste
2 teaspoons mild paprika

Place the turkey in a roasting pan and season liberally with salt and pepper inside and outside. Crush the garlic (in a mortar if you have one) to a thick paste and rub it over the inside and outside of the turkey. Mix together the 3 juices, and pour over the turkey. Set the turkey aside to prepare the stuffing.

Heat the oil in a large skillet over low heat. Cook the onion, green pepper and garlic, stirring unttil tender for about 8 minutes. Add the pork, ham and beef, raise the heat to medium and cook uncovered for 15 to 20 minutes. Be sure to break up any chunks while cooking. Add the remaining ingredients, reduce the heat to low and cook, covered, for another 20 minutes.

Preheat the oven to 325. Fill the turkey cavity with the stuffing. Close the cavity and truss. If there is any stuffing leftover, cook in a baking pan for 20 to 30 minutes covered. Rub the butter all over the turkey. Make sure the turkey is breast side up, cover loosely with foil and roast for about 2 1/2 hours basting every half hour with the butter and pan juices. Remove the aluminum foil and cook another 30 minutes. Turkey is ready when thermometer registers 10 to 175.

When turkey is done, transfer to a serving platter and cover loosely with foil. Let stand 30 minutes before carving. Remove the stuffing to a serving dish to serve.


Friday, November 14, 2008

Chicken Stew in the Crockpot

Chicken Stew in the Crockpot (Level 1)

1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt

Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.

Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.

Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.


A smile is a curve that sets everything straight.

Sunday, November 9, 2008

Texan Tomato Relish

This is excellent on burgers or anything you would use ketchup on. It is even good stirred into veggies.

Texan Tomato Relish (Level 1)

1 tablespoon olive oil
1/2 cup finely chopped vidalia onion
1 cup diced canned tomatoes
2 tablespoons apple cider vinegar
2 tablespoons brown sugar substitute (I use Whey Low Gold)
1 pickled jalapeno, finely chopped

Heat olive oil in a medium saute pan over medium heat. Add onions and cook until they soften and turn light brown. Do not burn,

Add tomatoes, sugar substitute and chopped jalapeno. Bring to a boil, then turn down the heat and simmer for 25 to 35 minutes. The relish will be thick and have a jamlike consistency. Season with salt to taste.

Store in a jar with a lid in the refrigerator.

A smile is a curve that sets everything stra

Saturday, November 8, 2008

Pork Estofado

For some reason I very very rarely use any of my crockpots. And I have them in all shapes and sizes! So I decided I should start using them. This is my first "crockpot production" for 2008 - and the year is almost over!

Pork Estafado (Pork Stew) (almost Level 1)

5 pounds of boneless country style pork ribs
salt & pepper for seasoning the pork
olive oil
2 medium white onions
2 tablespoons chili powder
1/4 teaspoon salt
5 minced garlic cloves
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
3 cans (15 oz) organic white soybeans
1 teaspoon oregano
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice

Dry the pork with paper towels. Season with salt and pepper to taste.

Heat 2 teaspoons of the oil in a large heavy skillet over medium high heat. Add half the pork and brown in the pan for about 10 minutes. Add to the crockpot. Add 2 more teaspoons olive oil to the skillet, heat, and add the remaining pork. Brown about 10 minutes and add to crockpot.

Add 2 teaspoons olive oil to the skillet and heat over medium. Add the chopped onions, chili powder and salt to the skillet. Cook until the onions are softened for about 5 minutes. Stir in the diced tomatoes with their juice and scrape up any browned bits from the pan. Bring to a simmer and then pour over the pork into the crockpot.

Drain the soybeans. Add the beans, broth and oregano to the crockpot. Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.

Take the meat out of the crockpot and place in a large bowl. Let the liquid sit in the crockpot for about 5 minutes until it settles, then skim any fat from the surface. Let the meat cool, then shred with your fingers or a fork. Add the shredded meat back to the crockpot to reheat.

Just before serving, stir in the cilantro and lime juice. Season with salt & pepper to taste.


A smile is a curve that sets everything straight.

Sunday, November 2, 2008

Chili Miami

A decidedly Cubano twist on chili.

Chili Miami (Level 1)

2 tablespoons olive oil
3 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute
2 tablespoons chili powder
1/2 tablspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 cup manzilla pimento stuffed olives (0 carb)

Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.

Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.

Slice the olives in half. Add to the mixture and cook an additional 5 minutes.

Serve in bowls.

(Sometimes I add a can of drained black soy beans during the final 30 minutes of cooking. This would make it almost level 1).


A smile is a curve that sets everything straight.

Thursday, October 9, 2008

Quiche Stuffed Peppers


6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs

Spray a baking pan with Pam. Preheat oven to 350.

Cut the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.

Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.

Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.

Serve in the pan, or on a nice platter.


Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.

A smile is a curve that sets everything straight.

Broiled Fish Fillets

This works great with fresh fish or with the frozen fillets you buy at the supermarket. Just make sure they are skinless!

Broiled Fish Fillets - Level 1

2 pounds fish fillets
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/4 cup softened butter
3 tablespoons mayonnaise
3 tablespoons chopped green onion or scallion
1/4 teaspoon salt
a dash of hot pepper sauce

Preheat broiler. Grease a big pan - 16 x 10".

Put the fillets flat on the pan in a single layer. Brush the fish with the lemon juice and let stand for 10 minutes.

While you are broiling the fish (next step), mix together the remaining ingredients.

Broil the fish fillets for 6 to 8 minutes (about 4" away from broiler) until the fillets flake easily when you test them with a fork.

Remove the fish from the oven and spread the cheese mixture on them. Return to the oven and broil for another 2 to 3 minutes until they are browned.

Serve and enjoy!

A smile is a curve that sets everything straight.

Ala Vodka Sauce

I LOVE penne ala vodka! Use this sauce over cooked spaghetti squash, zucchini ribbons, or if you use Dreamfields pasta use it over penne! Pour it over fish or chicken and bake it.

Ala Vodka Sauce - Level 1

1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka

Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.

Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.

In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.

Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.

Use while warm. This also freezes well.


****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.


A smile is a curve that sets everything straight.

Asian Shrimp Wraps

This is a really easy dish to prepare as an appetizer or side, even a nice lunch. There will be extra dressing, save it for a salad or marinade for chicken or steak - it is awesome!

When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.

For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".

Asian Shrimp Wraps - Level 1

1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods

Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.

In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.

Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.

Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.

Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.


A smile is a curve that sets everything straight.

Biscuit Tortoni

Another excellent dessert recipe using my Almond Macaroons!

Biscuit Tortoni - Level 2

2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream

Soak macaroon crumbs in 1 cup cream for 1 hour.

Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.

Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.

**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking

And now my Almond Macaroon recipe for the crumbs:

Almond Macaroons

1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract

Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

Preheat oven to 250.

Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.

Toffee Caramel Sauce

I use Whey Low sugar substitute which caramelizes like sugar, which is why this recipe works. It is oh so easy and OH SO GOOD - over ice cream, over cake, over anything!

Toffee Caramel Sauce

2 sticks of unsalted butter
1 3/4 cups sugar substitute (I use Whey Low)
1 pint heavy cream

Melt the butter in a saucepan over medium to high heat, then add sugar. Stir frequently while cooking until the mixture reaches a deep caramel color. The butter and sugar may seperate at this point, don't worry if it does.

Remove from the heat and add the heavy cream, stirring constantly. WARNING: In this step while adding the cream the mixture will bubble up and release VERY HOT steam. I always wear oven mitts, keep my face away and use a long handled whisk so I don't get scorched.

After cream is added, pour the sauce into a container with a lid. Let cool, then refrigerate. You can use cold, at room temperature or reheat before using.


A smile is a curve that sets everything straight.

Saturday, April 5, 2008

Okra Soup

Okra Soup (Level 1)

Yum - okra!

Okra Soup

1 Ham Bone with some meat on it
3 cups of okra
6 large tomatoes**
1/2 cup diced green pepper
1 tablespoon butter
1 small onion
Salt and Black Pepper to taste

Put the hambone in a stock pot and add water to cover. Bring to a boil, then reduce heat and simmer for at least one hour.

Slice the okra into thin slices. Peel, seed and dice the tomatoes. Dice the onion.

Add the okra, tomatoes and green pepper to the ham in the stock pot.

Melt the butter in a small pan. Saute the onion until it is golden. Add to the soup.

Simmer until the soup is thick, about 2 hours. Remove the hambone, and shred the meat back into the soup.

**You can substitute 2 28 oz cans whole tomatoes, drained and chopped.


A smile is a curve that sets everything straight.

Thursday, February 7, 2008

Strawberry Sherbert

Easy to make with things you have on hand.

Strawberry Sherbert (Almost Level 1)

2 10 oz bags frozen strawberries (unsweetened)
1 cup sour cream
1 1/4 cups sugar substitute (I use Whey Low for ice cream)
2 teaspoons vanilla extract

Put all ingredients in the bowl of your food processor. Process until smooth. Pour into a *metal loaf pan, cover with aluminum foil and freeze.

Scoop out with ice cream scoop to serve.

*This works best in a metal container


A smile is a curve that sets everything straight.

Tuesday, February 5, 2008

EZ Radish Pickle Chips

This is really easy and fast to prepare. I eat them while I'm making it but they really are great if you can wait.

EZ Radish Pickle Chips (Level 1)

1/2 cup sliced radishes
1 teaspoon salt
2 tablespoons rice wine vinegar
2 teaspoons sugar substitute

Put the radishes and salt in a small bowl and toss together. Let sit for 5 minutes while you do the next step.

In a separate dish, I use a small ramekin, mix together the vinegar and sugar substitute until the sugar substitute dissolves.

Back to the radishes - 5 minutes should be up so pat the radishes dry with a paper towel. Add the vinegar/sugar substitute mixture and stir to coat. Put in the fridge to chill, then eat and enjoy!

A smile is a curve that sets everything straight.

Saturday, January 26, 2008

BLT Wraps

BLT Wraps (Level 1)

1 8 oz package cream cheese, softened
½ cup. ranch salad dressing (see recipe below)
1 medium tomato, seeded and diced
6 slices bacon, crisply cooked and chopped
½ cup celery, finely chopped
2 tablespoon onion, . finely chopped
1 teaspoon. Sugar substitute
Lettuce leaves

Place cream cheese in a bowl. Gradually stir in the dressing and mix well.

Add tomato ,bacon, celery, onion and sugar subst to cream cheese mixture; mix well. Cover and refrigerate at least 3 hours to allow flavors to blend.

To serve, spread onto lettuce leaves. Roll up and eat..

This is my favorite Ranch Salad Dressing:
Ranch SALAD Dressing
6 ingredients. 3 minutes to make. So, how can a salad dressing so easy to prepare be so delicious? Well, it just is. Thick, creamy, and full of that zesty ranch flavour we all love, you will never go back to bottled dressing again. This dressing is very versatile. Use it as a salad dressing, vegetable dip, or even a sauce on your favourite cut of meat. After a taste of this, I was suddenly filled with an overriding urge to go round up some cows. Now that's ranch!
Serving Size: 3 cups of salad dressing
Preparation Time: 3 minutes
1 1/2 cups mayonnaise (I use Hellmann's Best Food's Mayonnaise)
1/2 cup sour cream
1/4 cup heavy cream (33-35% milk fat)
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
Directions: Place all ingredients in a blender, mix on high speed for 2 minutes, until thouroughly mixed and creamy. It may not seem thick enough, however, the salad dressing will properly thicken after it is allowed to chill. Store in an airtight container (such as an old salad dressing bottle) in the refrigerator for up to two weeks

A smile is a curve that sets everything straight.

What to do if you're not losing weight, or hitting plateaus

What to do if you're not losing weight, or hitting plateaus

Suzanne Posted

Most of you Somersizers out there are having wonderful success eating the Somersize way and losing weight. I love getting your testimonial letters sharing your stories. Unfortunately, I have also received a few letters from people who say they are following all of the Level One guidelines but still are not losing weight. Others have lost quite a bit of weight, then hit plateaus and don't know why. This question came up in the live chat, but it's difficult for me to give lengthy answers with so many people waiting to ask questions. Here is a more comprehensive explanation.

There are a multitude of reasons why you may be having trouble getting started or getting jump-started.

#1. Cut back on your Fruit and Carbos meals. With Somersizing there is no portion control; but if you are eating too much fruit and too many carbohydrates, even whole grain carbohydrates, you may be giving your body more energy than it needs to get through the day. If your body is getting too much energy from fruit and carbos, it will not burn off your fat reserves.

For 98% of Somersizers, we do not have to tell you how much Fruit and Carbos you may eat; but if you are having trouble losing weight, or if you have hit a plateau, the first thing I would recommend is to cut back on these two food groups.

One woman told me she was faithfully following all of the Level One guidelines and still was not losing. She sent me a list of everything she ate for a few days. Every day she would have a Fruit, then Carbos breakfast, then Pro/Fats & Veggies for lunch and dinner. Sounds good. After reviewing her meals, however, I saw that she was eating fruit, then waiting 20 minutes and following up with a bowl of shredded wheat with non-fat milk and 3 pieces of whole wheat toast. Does it follow the Level One guidelines? Yes, but for her, it was more carbohydrates than she needed to get through the day, so her body never turned to her fat reserves to burn as fuel. My recommendation to her was that she have the fruit, then either the cereal or two pieces of toast. In addition, I told her to eat Pro/Fats and Veggies for breakfast 3-4 times a week, instead of the Fruit, then Carbos breakfast.

Each of us has a unique metabolism. What works miraculously for one person may not work for another. As I've said, it took me two months before I started losing weight. Others see results in one week! Remember, the general rule of thumb is that the more Pro/Fats and Veggies you eat, the more weight you will lose. In fact, you could eat Pro/Fats and Veggies at every meal and snack and stay perfectly healthy and slim. As long as you are eating plenty of fresh vegetables, your body will get the necessary carbohydrates, nutrients and fiber it needs in the form of low-starch vegetables. Limiting your fruit and carbos will help you to release the stored sugar in your cells and turn your body into a fat burning machine rather than a carbohydrate burning machine.

Once you are in full swing and losing weight steadily, then you may start incorporating a bit of fruit and whole grains. Use your body as a guide, and you will be able to determine just how much your body can handle.

If you've hit a plateau, your body has found the perfect amount of carbohydrates it needs to get through the day. You have stabilized. The ratio of fruit and carbos that helped you lose weight in the past, is no longer working for you. I saw on the Discussion Boards that some of you were recommending limiting your cheese intake. NO! Cheese causes no insulin response. Fats are an important part of the program. Eat your fats, proteins and veggies. Just limit your fruit and carbos. These foods do cause an insulin response. Take a few weeks and try this more extreme version of Somersizing. It should help; but if it does not, check the other points below.

2. No cheating! Especially for those who are more resistant to losing weight, you must not cheat at all. That means not even one bite of sugar. You must be diligent when you are converting your body to burn its own fat as fuel. My sister complained to me that she was eating perfectly... perfectly and still not losing weight. Then the truth came out and she told me that she'd have just a bite of cake, but not eat the whole piece. You cannot Somersize a little. A little cheat means a little insulin. That insulin can send your entire meal to the fat reserves. As long as there is no insulin present, you may eat full fat, high calorie meals; but a little insulin can spoil all your fun and set you back to your starting point.

#3 Exercise a little! If you are having problems getting started, or if you have hit a plateau, please try to incorporate a moderate form of exercise at least 3 times a week. Exercise is another way that we release the stored sugar in our cells. You don't need to become fanatical, just find a way to get yourself active for about 30 minutes, three times a week.

#4 Give up aspartame! Chemically laden soft-drinks and food products, especially those made with aspartame, can inhibit weight loss. Dr. Schwarzbein has read reports that aspartame can cause an insulin response. Do you body a favor and eliminate this harmful chemical from your life. It may be damaging you on a cellular level and it may be keeping you from losing weight.

#5 Have your hormones checked! You very well could be experiencing a loss of hormones related to menopause or pre-menopause. Somersizing helps balance your hormones; but in some phases of life, adjusting your eating habits is not enough. You may need to consider hormone replacement therapy. I highly recommend you see an endocrinologist and ask to have a blood test to check your hormone levels. If you need hormone replacement therapy, you must insist that your doctor prescribe natural hormones and not the synthetic kind created by the billion dollar pharmaceutical companies. Synthetic hormones only take away the symptoms of menopause, such as hot flashes and lack of libido. Why would we need a synthetic version of hormones when natural estrogen, that has been evolved in a woman's body over millions of years, is readily available?! Natural hormones actually replace the lost hormones and restore your system to hormonal balance. With balance comes weight loss, increased health and longevity.

#6 Have your thyroid tested! Some people have problems losing weight because they have problems with their thyroid. Check with your doctor to make sure your thyroid is functioning well.

#7 Are you taking medication? Medication can interfere with your hormones and, therefore, may inhibit your weight loss. Ask your doctor if there are any natural alternatives to the medication you are taking.

#8 Be patient! Give your body the chance to heal. We all have varying levels of metabolic resistant. Your metabolism may need more healing than the average person's metabolism.

Thursday, January 17, 2008

Lil Tastings Bon Bons

Lil Tastings Bon Bons (Almost Level 1)

Well, I got a feeling for something different so I experimented and WOWZA~

I took a piece of cheesecake out of the fridge, used a melon baller (a cookie scoop would work better) and made round balls of cheesecake. I dropped these on to a parchment paper lined cookie sheet and popped into the freezer for an hour. After an hour, I took them out of the freezer one at a time and covered with tempered chocolate - I guess you could call them cheesecake bon bons - and returned them to the freezer.

Take them out of the freezer about 30 minutes before serving and - well words cannot describe.

This came out so yummilicious, I tried the same thing with a piece of Upside Down Chocolate Cream pie I had in the fridge. Same process, and I must say exceptionally great tasting results. The chocolate covered chocolate mousse was fantabuloso.

I imagine this would work well with any flavor dense mousse.

This just may be my New Years dessert platter - lil tastings.

A smile is a curve that sets everything straight.

Chocolate Peanut Butter Cookies

Chocolate P-nut Butter Cookies (Level 2)

1 cup sugar free peanut butter
1 cup brown sugar substitute (I use Whey Low Gold)
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
8 oz sugar free semi sweet or dark chocolate chopped

Preheat oven to 350. Prepare cookie sheets by lining with parchment paper. If not using parchment paper, do not treat or grease the pans.

Combine all ingredients except chocolate and mix until smooth. Then stir in the chocolate.

Drop by spoonfuls onto prepared cookie sheets about 2 inches apart.

Bake until puffy - they will be lightly golden and still soft - about 10 minutes.

Yields 1 dozen cookies.


A smile is a curve that sets everything straight.

Peanut Butter Crispeez

These are easy and no bake - tasty and nutritious too!

Peanut Butter Crispeez (Level 2)

1/2 cup sugar substitute (I use Whey Low)
1/2 cup light agave nectar
3/4 cup sugar free peanut butter
3 cups puffed brown rice cereal

Lay out 2 pieces of waxed paper on your countertop, and pour the puffed rice into a large mixing bowl.

Put the sugar, agave nectar and peanut butter into a medium sized sauce pan over medium heat. Stir until combined and keep stirring until the peanut butter is melted and everything is combined and just starting to bubble. Pour over the puffed rice and stir to combine.

Drop onto the waxed paper in balls, press down slightly. I made them into medium and small sized cookies and like them both ways. Put them in the refrigerator, still on the wax paper, to chill and set.

It looks like this will yield 2 dozen small cookies, and just over a dozen medium cookies. Store in a ziploc bag - they do not need to be refrigerated for storage.

This is definitely an experiment we enjoyed the first time and I will make them again!


A smile is a curve that sets everything straight.

Stop Blaming Saturated Fat

From Men's Health today.

Saturated Fat
Stop Blaming Saturated Fat
The research is clear: Carbohydrates, not fats, are the foe in
America's battle against heart disease and obesity
By: Adam Campbell & Jeff Volek, Ph.D., R.D.

The recent news that the Atkins low-carb diet works well and improves
health has some people scratching their heads.

If Atkins means eating lots of meat, eggs and cheese, won't all that
saturated fat wreck your cholesterol levels and put you on the road to
heart disease?

Well, no. There's no good evidence of that. And there's plenty of
evidence that the opposite is true--that eating more saturated fat
lowers the risk for heart disease. That's what a recent Harvard
University study found: People who had the highest saturated fat
intake also had the least plaque buildup on their artery walls. The
American Journal of Clinical Nutrition described the findings as an
"American Paradox."

In the Stanford University study that made recent headlines, women on
the "fatty" Atkins diet ended up with the healthiest cholesterol
levels and the best blood pressure readings, compared to those on
other diets, notably the famous Ornish low-fat diet.

Here are a few bullet-points summarizing the current research on
saturated fats.

--We typically eat more than a dozen kinds of saturated fat. Some have
zero effect on cholesterol. Some raise bad (LDL) cholesterol, but all
of them raise good (HDL) cholesterol to a greater extent. That's a net
gain in heart health.
Related Content

* Low-Carb Diets Work -- and They're Healthy
* The Fitness Insider

--The nation's top health organizations have for decades called
saturated fat one of the main culprits for diet-related diseases,
including obesity, diabetes, heart disease, and cancer. Problem is,
this blame stems from research that is now seen as incomplete. For
instance, a famous 1953 study took data from six countries,
overlooking 16 countries whose numbers provide contradictory evidence.
(Like France, for instance, or native cultures in Africa and Canada
where high amounts of fat and saturated fat are eaten but heart
disease is practically unknown.)

--Since the 1970s, American men have decreased their saturated fat
intake by 14 percent and increased their carbohydrate intake by 23
percent--yet rates of obesity and heart disease are increasing. You
might say that carbohydrates make people fat, which leads to heart
disease. Or that more carbohydrates you eat, the greater your risk for
a heart attack.

--But these simple numbers only suggest a cause. To prove something,
you need a controlled experiment. There have been many such clinical
trials, and not one has shown has shown that cutting back on saturated
fat reduces heart disease risk.

--When you look at the effect of saturated fat on health, you must
also look at the intake of carbohydrates. Many studies have shown that
if you replace carbs with fat, your triglycerides levels go down and
your good cholesterol goes up. And your bad (LDL) cholesterol
particles get bigger, which means they're less harmful.

--Here's a paradox for you: A high saturated fat intake decreases
blood levels of saturated fat. How can this be? Here's how: The
saturated fat in your blood comes from both the food you eat and from
your liver, which produces saturated fat. The more carbs you eat, the
higher your insulin levels climb, which signals your liver to produce
saturated fat. If you go on a low-carb diet, your insulin levels drop,
and so does production of saturated fat.

--A bonus: with low insulin levels, your body can burn more fat for
energy, decreasing your sat-fat levels even more.