Moussaka

I realize this is not authentic Moussaka, since it doesn't have the bechamel sauce as a topping, but that would not be allowed on Phase 1, so it's subbed with low fat mozzarella cheese.  I served this to my in-laws last week and they all enjoyed it and my SIL asked for the recipe, so here it is.  If eggplant is not your thing, I've also read that you can sub zucchini.  I've never tried it but I bet it would also taste good and wouldn't require the prep that the eggplant does, just needs to be sliced and cooked (ie boiled) until tender.

Moussaka

2 eggplants
1 1/2lbs ground beef
1 small onion, chopped
1/2t salt
1/2t pepper
1 clove garlic, minced
1/4t nutmeg
1 15oz can tomato sauce
1/4c grated Parmesan cheese
shredded mozzarella cheese

Peel and slice eggplant.  Put slices on paper towels or in a colander and liberally sprinkle with salt. Let sit for about an our and then rinse under water and pat dry with paper towels.  Place on parchment lined cookie sheets and bake at 400* for 30 min or until tender.

Meanwhile, fry beef and onions until onions are soft and beef is browned.  Remove from heat.  Sprinkle with salt, pepper, garlic and nutmeg.  Add tomato sauce and Parmesan cheese.  Stir together well.  Layer a 9x13 pan like a lasagne, first 1/2 the eggplant slices, followed by 1/2 the meat sauce, the repeat the layers with the remaining eggplant and meat sauce.  Sprinkle with mozzarella cheese.  Bake uncovered in 350* oven for 30 minutes or until heated through.

Note: You can also make ahead and keep in fridge until ready to cook.

Stuffed Pepper Casserole

Here is another recipe from my South Beach collection.  I adapted it from a stuffed pepper recipe, but found the casserole version easier to both make and eat.  After Phase 1, you can add rice back into the recipe if you like, but we find you don't really miss it.

Taken prior to baking

Stuffed Pepper Casserole

3-4 sweet peppers, whatever colour you like, chopped

1lb ground beef (or any lean ground meat for SB)

1 small onion, chopped

handful mushrooms, chopped

1c cooked rice (opt)

1t salt

1/8t garlic salt

1 15oz can tomato sauce

3/4c shredded mozzarella cheese

Cook peppers, beef, onions and mushrooms until veggies are soft and meat is browned.  Drain.  Stir in rice (if using), salt, garlic salt, and tomato sauce.  Put in a casserole dish, top with cheese and bake at 350* for 25 min.

Mediterranean Shrimp with Feta Cheese

My hubby and I are on Phase 1 of the South Beach Diet again and I thought I would record here the recipes that we are enjoying.  This one I got from a a local grocery magazine.  It makes a great lunch or supper.

Mediterranean Shrimp with Feta Cheese

Black Bean Soup

Years ago, our pastor passed on a link for Brian's Black Bean Soup.  I had never tried black beans at that point, but was doing Phase 1 of South Beach, was tiring of the limited recipes I was using and thought this fit the bill.  Glad I did since it's delicious and filling (and I think Phase 1 friendly).

Note: I omit the cayenne pepper since we don't like things on the spicy side and find the chili powder gives it enough of a kick for our liking.

Bread

Recently I was introduced to "Artisan Bread in Five Minutes a Day".  I've tried to make bread in the past but it never turned out right, didn't rise like I expected it to and always tasted floury to me.  I thought about getting a bread maker, but thought it was a rather large and expensive appliance that only made one loaf of bread.  Well, I borrowed "Healthy Bread in Five Minutes a Day" from the library since I was interested in making 100% whole wheat bread and tried a couple of the recipes, namely Traditional American-Style Honey Whole Wheat Bread, pg 80 (pictured above) and Soft Whole Wheat Sandwich Bread, pg 92  (pictured below as a loaf and buns), from which I also made Apple Strudel Bread, pg 277 (so yummy!).  Now I'm hooked!  It's so easy and the dough's so versatile!  From one dough recipe you can make bread, buns, flatbread, pizza, bagles etc since the dough is sitting in the fridge waiting to be used.  I loved it so much that I bought the book!  If you want to bake bread, give this a try!

Note: I made my loaves in a loaf pan, but most are free form on a stone or baking sheet.