By Staff
Even if you're not one of the millions of Americans following The South Beach Diet, you might be tempted now.
Try a day's worth of dishes that fit the popular diet plan. Recipes are appealing to dieters and non-dieters alike.
Created by cardiologist Dr. Arthur Agatston, the program encourages people to eat a variety of foods – lean sources of protein, reduced-fat cheeses, vegetables, certain fruits and whole grains.
Now Kraft has teamed up with The South Beach Diet. A special "South Beach Diet Recommended" button appears on certain Kraft products to help
you find convenient foods that fit within the diet.
"We wanted to help make it easy for people to stay on track with The South Beach Diet, and providing no-fuss recipes using everyday favorites is one way to do that," said Andrea MacAlpine, Kraft Kitchens expert. "You can still enjoy delicious recipes while managing your weight."
MacAlpine and her colleagues created the following easy-to-make recipes for breakfast, lunch and dinner:
Start off on the right track with Crustless Cheesy Quiche, a warm entr/e that can be enjoyed for breakfast or brunch.
The Cobb Lettuce Wraps are a new twist on the classic Cobb salad.
Add a little spice to dinnertime with Chili Parmesan Chicken. This quick entr/e has only three ingredients.
The easy yet elegant Creamy Italian Pudding is a sweet treat to be enjoyed without straying from the plan. This make-ahead pudding takes just 15 minutes to prepare.
Find these recipes and more in the Kraft South Beach Diet Recipe Sampler in supermarkets. This 45-recipe booklet is also a "starter kit" to get going on The South Beach Diet. The booklet is free with the purchase of three participating Kraft products. For more recipes and food tips, visit krafthealthyliving.com.
Crustless Cheesy Quiche
Phase 1
Prep: 10 minutes
Bake: 45 minutes
2 cups cholesterol-free egg product
4 frozen Boca meatless breakfast
links, cut into 1/2-inch slices
6 fresh asparagus spears, trimmed,
cut into 1/2-inch lengths
1/2 cup Breakstone's or Knudsen
low-fat cottage cheese
1/2 cup Kraft 2% milk shredded
reduced-fat mild cheddar cheese
1/4 cup finely chopped onion
1 tablespoon Grey Poupon Dijon
mustard
PREHEAT oven to 350¡F. Spray 9-inch pie plate with cooking spray.
MIX all ingredients until well blended; pour into prepared pie plate.
BAKE 40 to 45 minutes or until center is puffy and top is golden brown.
Makes 6 servings
Nutrition Information per Serving:
150 calories, 6g total fat, 2g saturated fat, 10mg cholesterol, 460mg sodium, 5g carbohydrate, 1g dietary fiber, 18g protein
Cobb Lettuce Wraps
Phase 1
Prep: 10 minutes
2 large leaf lettuce leaves
1 slice Louis Rich turkey bacon,
crisply cooked, halved
6 slices Oscar Mayer deli-style
shaved smoked turkey breast
2 thin peeled avocado slices
2 thin tomato wedges
2 teaspoons Kraft CarbWell Roka
blue cheese dressing
TOP lettuce leaves evenly with bacon, turkey, avocado and tomato.
DRIZZLE evenly with dressing.
ROLL up tightly. Secure with toothpicks, if desired.
Makes 1 serving (2 wraps)
Nutrition Information per Serving:
150 calories, 10g total fat, 2g saturated fat, 30mg cholesterol, 800mg sodium, 5g carbohydrate, 2g dietary fiber, 11g protein
Chili Parmesan Chicken
Phase 1
Prep: 5 minutes
Cook: 25 minutes
1/4 cup Kraft 100% grated Parmesan cheese
2 teaspoons chili powder
6 small boneless, skinless chicken
breast halves (1-1/2 pounds)
PREHEAT oven to 400¡F.
MIX cheese and chili powder in pie plate. Add chicken; turn to coat all sides evenly.
PLACE chicken in shallow baking dish.
BAKE 20 to 25 minutes or until chicken is cooked through.
Makes 6 servings
Nutrition Information per Serving:
160 calories, 4.5g total fat, 2g saturated fat, 70mg cholesterol, 150mg sodium, <1g carbohydrate, 0g dietary fiber, 27g protein Creamy Italian Pudding Phase 2 Prep: 15 minutes plus refrigerating 1 envelope Knox unflavored gelatin 1-1/2 cups fat-free half-and-half, divided 1/2 cup granulated sugar substitute 1/2 teaspoon vanilla extract 1 container (15 ounces) Polly-O natural part-skim ricotta cheese 4 teaspoons sugar-free raspberry or strawberry jam or preserves SPRINKLE gelatin over 1/2 cup of cream in medium saucepan. Let stand 5 minutes to soften. Stir in remaining 1 cup cream, sugar substitute and vanilla. Cook on low heat until gelatin dissolves completely, stirring frequently. Do not boil. POUR cream mixture into blender or food processor container. Add ricotta cheese; cover. Blend until pureed. Pour evenly into 8 (6-ounce) custard cups or souffl/ dishes. Refrigerate 2 hours or until set. MICROWAVE jam in microwavable dish on HIGH 15 seconds. Spoon1/2 teaspoon of jam over each dessert. Serve immediately. Makes 8 servings (about 1/2 cup each) Nutrition Information per Serving: 110 calories, 5g total fat, 3g saturated fat, 15mg cholesterol, 105mg sodium, 9g carbohydrate, 0g dietary fiber, 8g protein