OMG!!! this is HEAVEN

Mango and Prawn salad

make up a plate of salad (allowance) using baby spinach, lettuce, rocket, green pepper and mushroom.

Green prawn meat (allowance) dusted in garlic granules, Tumeric, ginger and a pinch of chilli flakes

Mango (allowance)

Spray non stick fry pan with a little olive oil and add prawns lightly cook then add 1/2 mango allowance and 1/2 cup water. Let simmer till water evaporates and mango breaks down (add more water if needed) to create a mango chutney.
When cooked tip prawn and mango mix over the salad and add remaining mango to garnish
(you can use all the mango to make a thicker chutney if you wish)
YUMMO!!!!

arrrgghhhh!!!

does anyone have any yummy recipes for tuna>?? (canned..)

i usually eat it with tomato and onion and mushroom with either low fat mayo or balsamic vinegar but i just cannot eat it anymore it makes me sick!

i had it for lunch today and looking at my plate made me want to gag!

FatCat

I like the tuna steaks (packaged ones). You can microwave them (30 secs) and then also microwave some vegies (zucchini is best and quickest). You can put some spices on the tuna steak also. I just love it with balsamic.

Another suggestion is to have a look on the Cohens web site. They have heaps of recipes there.
Cohen's Lifestyle Clinic - Diet Recipes

All the best.

LOL
Allana

i use chicken, but beef and tofu are also good!

Chicken allowance-minced or processed in a mixer
cauliflour
onion
zucchini
capsicum
cabbage
chilli,ginger,galic,S&P
balsamic vinegar
1 lettuce cup

1.Mince meat and Dice all the veggies very finely
2. Brown chicken - ensuring you use a hot heat and stir constantly
3.Once almost cooked through(very quick) stir in veggies, again stirring constantly on a hot heat-dont over cook-leave it all cruchy
4. Add all the spices as desired except the vinegar and stir through
5. Splash the vinegar just prior to serving
6. Spoon mixture into lettce cup

WRAP and EAT

Bon Appetite

Ingredients
Tinned Tuna (allowance)
Onion, roughly chopped (veggie allowance)
Cauliflower, cut into small florets (veggie allowance)
Golden squash, finely sliced (veggie allowance)
Asparagus, trimmed and sliced (veggie allowance)
½ Tomato, diced (veggie allowance)
Parsley, roughly chopped (veggie allowance)
2 Crispbread, crushed/processed to fine crumbs
1 teaspoon Dried Dill
Garlic Powder
1 teaspoon Mayonnaise

Method
Place cauliflower florets and onion into a small saucepan and cover with water. Place over a low heat and simmer for 6 minutes. Add tuna (including brine/spring water), squash and asparagus. Simmer for a further 3 minutes. Add crispbread and more water if needed. Combine well and simmer until mixture thickens. Stir through tomato, garlic, dill and parsley. Serve mixture in bowl with a dollop of mayonnaise and garish with a sprig of parsley.

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Hi Guys

I just thought I would share this with you all. I had it for dinner last night and loved it. I know it isn't very original but the extra bits in the crumbs made it very flavourful.

1 crispbread
Chicken (allowance)
Mustard Powder
Garlic Granuals
Dry Parsley
Veg (allowance)

Crush up your cracker with a mortar and pestle until very fine. Mix into the crushed crackers, mustard powder, garlic granuals and parsly. Coat your chicken in the mix and fry in a non stick frypan with a little spray oil until cooked and the coating is crunch.

I used the extra crumbs to crumb some zucchini slices and cooked them in the fry pan with some onion.

Yummo. This is a new favourite.

Ooh thinkingthin that sounds yummy. Will have to try it out tomorrow (if I remember)

These are fantastic! just close your eyes, and it's like your eating a hamburger

Ingredients
Chicken Breast (allow)
2 x Crispbreads (allow) (I use saladas)
20 g onion (part allow)
coriander - dried or fresh (I prefer dried)
chilli - ground or flakes (I use both)
garlic powder (small pinch)
lemon juice (from allow)
lime juice (from allow)

* the amounts of herbs etc aren't specific, just add determined on your own taste, don't add too much lemon or lime juice though as they'll get to sloppy. The juice can even be omitted if you don't want to use up part of your fruit allowance*

Method:
crush crispbreads in a food processor, remove and save for later.
Add all other ingredients into food processor and mix well. Add previously ground crispbreads and hand blend with chiken mix.
Roll into rissoles, or fingers, whatever your preference and cook in a non-stick pan for approx 5 mins.

Serve on a bed of iceberg lettuce (remainder of allow).

I also use my mayo allowance, and make a chilli dipping sauce. Just add chilli and some equal (sweetener) to the mayo. Is absolutely divine!

Yummo!!!
I love trying new stuff and combinations....

Me too. Cooking is my new favourite thing to do!

Some other altrenatives to the above rissoles are:

Italian: instead of using above herbs, juices etc, chop around 50g of tomato, 20g Onion, Sage, Rosemary and Basil. Make up the same as above. is great on a bed of spinach.

OR

Curry: Omit above spices as before, and just add some curry powder and 20g Onion. Great with lettuce, and a mango chutney style sauce is DELISH with these.

RISSOLES are the new BLACK (In my house anyway)

Scar

Hello everyone!

This is yummy - tried it on myself last night (I'm not the world's best cook, so lack confidence ...) and then made it for my husband and son tonight - they loved it ... although I may have overdone the dried chilli!

1. Pre-heat oven to 200oC.

2. Crush crispbread allowance (no machine needed) and add dried chilli flakes, black pepper, a touch of salt and a splash of balsamic vinegar. [Could also add (eg) onion and/or lime juice from allowance.]

3. Roll chicken allowance in crushed crispbread mixture until nicely covered.

4. Wrap chicken in alfoil 'parcel' and bake for 25 minutes.

Serve with salad allowance!

Yummy, yummy, yummy for your ever shrinking tummy!

Just wanted to say thanks everyone for posting your recipes.

I have tryed a couple of them out in the last few days.

Thinking Thin. I never thought of using a mortar and pestle for crushing my crispbread. What a great idea - it works so well. No more sore fingers for me. I made your chicken - but cut it up into little pieces, making extra for my kids. I called it 'chicken nuggets' for their benefit and they loved them! We ate ours with salad.

Scarlet. OMG!! Those chicken rissoles were so delicious. I made them with the fresh coriander (I love coriander) and YUMMO. They are one of my new favourites now - perfect with salad. And for some reason, making 4 rissoles, they seemed so big - like I was eating a lot - an extra bonus. Thanks so much for posting your recipe.


Lily

Ingredients - all according to allowance
Diced beef
Chopped Onions
Diced green capsicum
Diced zucchini
Diced fresh button mushrooms
Diced tomato
Sliced fresh chilli (optional)
Dried oregano and basil
Mustard powder (optional)
Tumeric powder (optional)

Stock
Half cup water - just estimate the amount needed to cover your food in the pot
Half tablespoon salt
1 tablespoon of balsamic vinegar

Instructions
1. Marinate beef with a little bit of salt, mustard powder and tumeric powder (powders optional)
2. Heat pan with a bit of olive oil, fry onions and chilli with some dried herbs, e.g. oregano and basil, until fragrant and onions are slightly transparent
3. Toss in green capsicum and zucchini and fry for a minute or so
4. Toss in beef and sear all surfaces, i.e. no more pinky surface
5. Toss in mushrooms and tomato
6. Fry for a minute or so; add in stock to just cover ingredients
7. Simmer on very low heat for 5 to 10 minutes until stock is reduced to about half the height of food in the pan
8. Ready to serve.

I always make this stew in the evenings for the next day's lunch. Store in fridge after cooling stew. Before serving, heat in the microwave over for about 1 to 1 and a half minute.

Hi all
I came across this link ages ago. Its from a chef who was preparing meals for her daughter who was doing something that soundsalot like Cohens. Just be careful of some of the ingredients and quantities eg she uses 20ml olive oil every now and then! It includes photos and some of them are great. If anyone's interested try

Diet Meals Never Looked So Good..! : Chef 2 Chef Forums

Dizzy

WOW...

I just had a quick look at the site and there are some yummy looking recipes there. As you mentioned, some of the ingredients and quantities will have to be changed, but hey, we are creative, aren't we.

Skinny Hugs
Allana