One Week Flat Tummy Diet

One Week Diet Plan This really works – I did it in January and lost the promised 10 pounds. (Warning: they recommend not staying on this diet longer than one week.) Shopping List: Cabbage Green Onions Carrots Canned or fresh tomatoes Mushrooms (fresh or canned) Celery Chickpeas (canned) Green peppers Chicken Breasts ***************************************** Grapes Bananas Apples Oranges Garlic Cauliflower Cucumber Broccoli Herbs and spices (salt, pepper, rosemary, thyme, basil) Chicken bouillon Balsamic vinegar Lettuce Lemons (lots of them) Organic maple syrup Ground cayenne pepper Teas (herbal and green) Olive oil Skim milk Brown rice Tuna Coffee Other deep green or orange vegetables but NO potatoes or dried beans Here is a capsule of what you will be eating. Amounts of soup, vegetables, and fruits are up to you. Recipes and details will follow: Day 1: Soup and fruit (any but bananas) Day 2: Soup and vegetables, alternate with detox drink Day 3: Soup, fruit, and vegetables, alternate with detox drink Day 4: Soup, alternate with detox drink Day 5: Bananas and skim milk plus soup Day 6: Skinless broiled chicken, soup, vegetables Day 7: Soup, vegetables, brown rice or whole wheat b read In addition to the meal plan, here are some other recommendations: • Water – drink at least 8 8-oz glasses each day. Black coffee and teas are okay. • Sleep – make sure you get enough to keep metabolism up. Chart your sleep – should have about 7.5 hours a night • Exercise: Beginning with Day 1, do 30 minute combination of the following: Swimming, walking, climbing stairs, Wii Fit, trampoline, lifting laundry baskets  Recipes Soup Use the first 8 items from the grocery list. Cut into bite-sized pieces and add to a pot greased with olive oil. Sauté lightly and cover with chicken broth (recipe to follow). Chicken bouillon can also be used. Add spices to taste. Cook for about 30 minutes or until vegetables are tender. Make more as needed. Chicken Broth Take three whole chicken breasts, remove skin. Cover with about 12 cups of water. Add salt and pepper to taste. Boil for one hour or until the breast meat separates from bones. Remove the chicken meat and refrigerate in secure container. Use broth to make soup. Detox Drink (one serving) (You will drink 6 8-oz glasses per day so you might want to make a pitcher) 12 ounce glass 8 ounces cold drinking water 2 Tbls. Freshly squeezed lemon juice 2 Tbls. Pure maple syrup Dash of ground cayenne or powered ginger Mix well . If making a pitcher, keep refrigerated Chicken and Vegetables Cooked chicken breast Garlic, salt, basil, rosemary, thyme Cauliflower Spring onions Celery 1 Cup bullion ½ Cup water Cut up vegetables to make bed for chicken breast in small baking pan. Dissolve one cube bullion in water. Pour over chicken and vegetables. Sprinkle with herbs and spices. Cover with foil Bake in a 450 degree oven or 15-20 minutes. Lemon Chicken Cooked chicken breast – cut into strips Juice of one lemon Salt and pepper to taste Extra virgin olive oil Broccoli or cauliflower, stalks cut into bite-sized pieces Sliced mushrooms Marinate the chicken in lemon juice, salt, and pepper. Heat a non-stick frying pan and sprinkle with olive oil. Sauté chicken strips with the vegetables until chicken is lightly brown and vegetables are tender. Day 1 Meal 1: Soup Meal 2: Grapefruit Meal 3: Soup and grapes Meal 4: Apples Meal 5: Soup Meal 6: Oranges Day 2 Meal 1: Soup Meal 2: Detox drink Meal 3: Soup and grapes Meal 4: Apples Meal 5: Soup Meal 6: Oranges Day 3 Meal 1: Soup and detox drink Meal 2: Grapefruit Meal 3: Soup and vegetables and detox drink Meal 4: Oranges Meal 5: Soup and detox drink Meal 6: Soup Day 4 Meal 1: Soup Meal 2: Detox drink Meal 3: Soup Meal 4: Detox drink Meal 5: Soup Meal 6: Detox drink Day 5 Meal 1: Bananas and warm drink Meal 2: Soup Meal 3: Bananas and warm drink Meal 4: Soup Meal 5: Bananas and warm milk drink Meal 6: Soup Day 6 Meal 1: Soup Meal 2: Chicken (4 oz.) with vegetables Meal 3: Soup with vegetables Meal 4: Soup and chicken Meal 5: Chicken with vegetables Meal 6: Soup Day 7 Meal 1: Soup and toasted bread Meal 2: Pilaf (made by adding cooked brown rice to soup Meal 3: Tuna/chicken, cucumber, and tomato sandwich Meal 4: Pilaf Meal 5: Soup with bread strips dipped in balsamic oil dip Meal 6: Pilaf Enjoy!

Blonde Brownies

9 x 13 greased pan
350 degrees
25-30 minutes

2 C Brown Sugar
2/3 C Melted Butter
2 Eggs
2 tsp Vanilla

Mix together and add:
2 C Flour
1 tsp Salt
1 tsp Powder
1/4 tsp Soda

Spread in pan. Top with:

1 C Semi-sweet Chocolate Chips. Bake at 350 degrees for 25-30 minutes. Cut while warm.

Moon Cake

Jelly Roll Pan (ungreased)
400 degrees
25-30 minutes

Puff Crust:
1 C Water
1/4 Pound Butter
1 C Flour

Melt butter into boiling water. Add flour all at once. Stir until mixture becomes a ball that doesn't separate. Spread this mixture evenly onto pan. Bake in pre-heated oven (400 deg) for 25-30 minutes until dark tan. Will resemble surface of the moon - do not prick. Remove from oven and cool.

Topping:
1 3 oz Package Instant Vanilla Pudding
1 3 oz Package Instant (your choice flavor) Pudding
1 8 oz Package Softened Cream Cheese
3 1/2 C Milk

Whipped Cream (approximately 2-3 cups)

Mix 1/4 C of the milk with cream cheese. Add dry pudding alternating with remainder of milk. Spread on top of cooled crust. Spread whipped cream on top. Drizzle with chocolate and/or add chopped nuts. Refrigerate at least 20 minutes.

Sweet and Sour Chestnuts

Friends have been asking for this recipe. Really simple but tasty!

1 lb Bacon (can use beef bacon)
1 Can Whole Water Chestnuts

Toothpicks

1 C Sugar
1 C Ketchup

Wrap a strip of bacon around a chestnut. Fasten with toothpick and place in a 9 x 13baking pan. Bake at 300 degrees for one hour. Drain fat. Drizzle ketchup mixture over the top and back for an additional hour at the same temperature. Serve. Can keep warm in a crockpot.

Southwest Stew

2 T vegetable oil
3 lbs round steak cut up
1/2 t salt
1/2 C beef broth
1 C prepared chunky salsa
2 medium zucchini, halved lengthwise,then
cut crosswise into 3/4 inch thick pieces.
1 can (15 oz) black beans, rinsed, drained
1/2 to 1 C frozen whole corn

In dutch oven, heat oil over medium heat. Add half of beef. Cook, stirring until evenly brown. Remove beef pan. Repeat with rest of meat, and combine together in pan. Season with salt. Stir in broth and salsa. Bring to boil. Reduce heat to low. Cover tightly. Simmer gently 1 1/4 hours.

Add zucchini, beans, and corn. Bring to boil. Reduce heat to low. Cover tightly. Simmer for 15-20 minutes or until beef and vegetables are tender. Serve with desired toppings.

Suggested optional toppings: chopped fresh cilantro, sour cream, chopped tomatoes, shredded cheese.

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Stuffed Cream Puffs

This is one of my favorite recipes - I make it all the time for luncheons:

Chicken Almond Cream Puffs

1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese

Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.

Stuffing

2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture

Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.

Borscht

Russian Beet Soup

Meaty beef soup bones
2-3 carrots
2-3 stalks of celery
3-4 potatoes
2 medium onions
Peppercorns
Bay leaf (or leaves)
Garlic salt
Celery salt
½ head cabbage
½ can corn with juice
½ can green beans with juice (or 1-2 cups fresh)
1 large can cut up tomatoes with juice
1-2 cans beets with juice (or 1-2 cups fresh)
4-6 cubes beef bullion
Fresh dill
Sour cream

Boil soup bones in large stock pot with enough water to cover plus one inch.
Scrub, wash, and peel vegetables, putting peelings, peppercorns, and one of the onions (cut up) in water with soup bones. Add bay leaf. Simmer covered for 3-4 hours or until meat falls off bone). Remove meat. Strain liquid through cheesecloth.

Put liquid back in pot, add meat (cut in pieces) and chopped vegetables, salt, and seasonings. Simmer until vegetables are tender. Add corn, beans, and beats. Cook another 10-20 minutes. Add dill just before serving. Serve with a small dollop of sour cream. Freezes well (in small containers).