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  1. #1
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    Recipes: Top Cohen Recipes

    Post here your Cohen (1st Personal Diet) recipes.

    Ideas one message/post per recipe with the a title.

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  3. #2
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    Aug 2006
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    Brisbane
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    Meatball Recipe

    **great for chicken and seafood**
    Chook/Seafood allowance
    Fresh herbs - I recommend sage/basil for chook and coriander for seafood
    (fresh chilli is great to and you only need a little bit)
    teaspoon of finely diced onion or spring onion for seafood
    Grated zuchinni (adds moisture)
    garlic ( 1/4 clove or a pinch of powder)
    salt n pepper to taste
    *Add all ingredients into a belnder and pulverise til well mixed.
    Roll into small balls - makes more if you make them bite size! (Try rolling them in your crushed crispbread for a crunchy coating)
    Fry in non stick pan until cooked. Use remaining vege allowance to create a bed of lettuce, tomato, and cucumber. Enjoy!

  4. #3
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    Asian Dressing
    Vinegar
    Sweetner
    Salt
    Chilli flakes
    Garlic powder
    Mix altogether - you may need to play around for a while to get the balance right. An even taste of sweet sour salty.

    Great for a Thai Beef Salad, Chicken and fish.

  5. #4
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    Veal Rolls

    Hammer out veal allowance to create a schnitzel
    Fresh Asparagus (allowance)
    Freah garlic clove finely diced and mixed with dried Italian herb mix & salt and pepper

    *Gently rub herb mixture onto veal evenly coating (not too thick) Place fresh asparagus inside veal and roll veal around to make a little parcel.
    Place on a non stick pan and fry or alternately bake in alfoil in the oven - this way you at least capture the juices to pour over your remaining vege allwance. I use zuchinni and mushrooms. Bon Apetite!

  6. #5
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    OOOH that last one sounds good, I might try it.

    It'd work with chook too, also, I wonder if we cut up long strips of zucchini and rolled them in with the asparagus, that'd make it really sweet inside. Niiiiiiice.

    One of my faves is a DICED CHOOk AND VEG

    I simply dice up the Chicken allowance, and set it frying in a frypan (with just a touch of spray oil for colour) and then chop up Zucchini, mushroom, garlic, onion and asparagus, and throw them all in together. Season it with Paprika and mushroom seed. It's really yum, and VERY fast to cook.

    asy

  7. #6
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    Jun 2006
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    Bribie Island, Queensland
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    Smile Garlic & Ginger Prawns on a Bed of Bok Choy

    Fresh Green Pawns (allowance)
    Shallots, sliced (veggie allowance)
    1 clove of garlic - crushed (veggie allowance)
    1 teaspoon fresh grated ginger (veggie allowance)
    Chili Powder or Flakes (optional)
    Fresh Corriander (veggie allowance)
    Bok Choy (veggie allowance)
    Lemon juice (fruit allowance)

    Cook prawns with shallots, garlic, ginger and coriander in a hot pan sprayed with a little cooking spray (I use extra virgin olive oil spray). When cooked, sprinkle lemon juice over the top. While prawns are cooking, lightly steam bok choy and place on plate. Pile prawns on top and enjoy! If you want some extra bite, add some chilli powder of flakes to the prawns.
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  8. #7
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    Jun 2006
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    Smile Rib Fillet with Mushroom & Pepper Gravy & Veggies

    Rib Fillet steak (allowance)
    Mushrooms - I prefer Swiss Browns (veggie allowance)
    Onion, sliced thickly (veggie allowance)
    Other veggies of choice - I like asparagus and a thick slice of tomato (veggie allowance)
    Fresh Parsley, roughly chopped (veggie allowance)
    Garlic granules or powder
    Freshly ground Pepper
    3/4 cup water
    2 crispbreads, processed to fine crumbs

    Add steak to hot pan sprayed with a little oil and seal on both sides. Cook to desired state. Remove from pan and cover. Add mushrooms and onion to same pan and cook slightly. Add water, crispbreads, garlic, parsley and pepper to taste. Simmer to make a gravy-like sauce. Meanwhile, steam or stirfry other desired veggies. Pour sauce over steak and enjoy with your veggies.
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  9. #8
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    Jun 2006
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    Bribie Island, Queensland
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    Smile Wonderful Winter Warmer

    Diced beef (allowance)
    Mushrooms, small, halved (veggie allowance)
    Onion, left in large chunks (veggie allowance)
    Zuchinni and/or cauliflower (veggie allowance)
    Bouquet Garni
    3 bay leaves
    Black peppercorns (I use 6)
    Thyme - dried or fresh (part of veggie allowance if fresh)
    2 crispbreads - processed into fine crumbs
    Approx 1 cup water

    Heat saucepan sprayed with a little oil and add beef and onion. Cook until browned. Add water and crispbread and stir. Simmer until thickened. Meanwhile place mushrooms, spices and herbs in a small ovenproof dish. Pour beef and onion mixture over the top. Cover and cook in moderate over for 25 minutes. Add zuchinni and/or cauliflower, recover and cook for a further 5 minutes. Remove bouquet garni, peppercorns and bay leaves. Enjoy!
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  10. #9
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    Jun 2006
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    Smile Chicken & Asparagus Soup

    Ingredients
    Chicken Breast (allowance)
    Tinned Asparagus (veggie allowance)
    Onion (veggie allowance)
    Golden Squash (veggie allowance)
    Fresh Parsley (veggie allowance)
    teaspoon Garlic Powder
    Salt & Pepper to taste
    teaspoon Curry powder (optional)

    Method
    Drain asparagus and reserve liquid. Dice chicken into bite size pieces and chop onion and squash finely. Place chicken, onion, squash, garlic powder, seasoning and curry powder into a small saucepan and cover with asparagus liquid. Allow to simmer for about 10 minutes. Add asparagus cuts & tips and parsley to the saucepan and cook for a further minute. Serve immediately with crispbreads if desired.
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  11. #10
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    Jun 2006
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    Bribie Island, Queensland
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    Smile Tom Yum Soup

    Ingredients
    Diced Chicken Breast (allowance)
    Fresh Lemongrass Stalks, sliced into 3cm pieces
    4 slices Fresh Ginger
    6 Kaffir Lime Leaves (or lemon Rind)
    1 Clove Garlic, finely chopped (or Garlic Granules)
    RomaTomato, quartered (veggie allowance)
    Button Mushrooms (veggie allowance)
    cup Fresh Coriander, roughly chopped (veggie allowance)
    Coarse Sea Salt
    Chilli Powder (to taste)
    Approx. 2 cups water
    Sweetener (if desired)

    Method
    Place lemongrass, ginger, garlic, kaffir lime leaves, chilli powder, salt, sweetener (if desired) and water in a small saucepan. Cover and bring to the boil. Reduce heat and add chicken. Cover and simmer for approx. 5 mins. Add mushrooms & cook for a farther 1-2 mins. Add tomato and coriander and stir through. Remove ginger, lemongrass & kaffir lime leaves (or lemon rind). Serve immediately.

    Variation: Fresh Green Prawns or Diced Fish can be used instead of chicken. Add these at the same time as the mushrooms.
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  12. #11
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    Jun 2006
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    Smile Chicken & Mango Salad with Creamy Mango Dressing

    Ingredients
    Chicken Breast (allowance)
    Shallots, small Mushrooms, Lettuce (allowance)
    Mango – Diced (fruit allowance)
    1 teaspoon low fat Mayonnaise
    Dried Basil & Mint
    Dash White Wine Vinegar
    Olive Oil Spray
    Seasoning (I use a grinder with coarse sea salt, whole black pepper, garlic granules, parsley & oregano)

    Method
    To make the dressing, mash of the mango and add mayonnaise, white wine vinegar, basil and mint. Mix together well.
    Slice shallots and reserve a little for garnishing. Halve the mushrooms and shred the lettuce. Dice and season the chicken. Cook chicken in a lightly sprayed pan until almost done. Add mushrooms and shallots and cook quickly. Arrange chicken, mushrooms, shallots and of the mango on top of the lettuce. Drizzle dressing over the top and garnish with shallots.

    Variation: Try replacing the chicken with fresh green prawns and replace the mint with fresh coriander.
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    Last edited by less of me; October 29th, 2006 at 05:21 PM.

  13. #12
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    Brochetta (sorry can't spell!)

    weigh all ingredients as per your total vege allowance:
    1 small slice onion, finely chopped (about 4-6gms)
    1/2 tomato diced small
    Green Pepper (capsicum) diced small
    Fresh Spinach leaves roughly chopped
    mix together, then add a generous pinch (or two) of Oregano and Basil and cracked black pepper.
    Mix well and let sit in fridge before eating to allow mixing of flavours.
    serve with cheese allowance and 2 vitawheat
    YUMMO!

  14. #13
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    Oct 2006
    Location
    Australia
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    OH MY OMELETTE

    Beat egg until it's mega frothy

    Add your desired vegetables. For me its: Onion, 1/2 tomato, capsicum, and fresh herbs.

    Cook the omelette then squish the remaining 1/2 tomato over the top... it's simply the best way to begin the day

  15. #14
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    Oct 2006
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    Hervey Bay, QLD
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    Does anyone have any recipes or ideas for non-meat eaters? Everyday i have a cheese & veg dish and an egg & veg dish. I'm going to get pretty bored of my ideas soon so anyone else's recipes would be most appreciated!
    Thanks!

  16. #15
    Join Date
    Apr 2006
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    Hi BB have a look at the cohen's website there are heaps of recipies there mostly under cheese recipies.

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