Some great recipe sites that I must give credit to.  Without them I would be eating a tomato and lettuce salad.

http://www.hungrygirl.com/

http://www.southbeachcenturyclub.com/

http://www.3fatchicks.com/forum/showthread.php?t=99693 ~No flour No sugar Diet~

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~I Really like this one.  This one sounds really good.~

Asian Turkey Meatballs in Lettuce Wraps

Description
Spicy fresh ginger, dark nutty sesame oil, and sweet rice vinegar add an Asian flair to this flavorful dish. Add more lettuce, if desired, so that guests can make roll-ups with single meatballs.

Serves 4 (6 meatballs per person)

Prep time: 20 minutes
Cook time: 15 minutes

Ingredients
Dressing:
1 tablespoon Asian fish sauce
1 tablespoon rice vinegar
1/2 teaspoon toasted sesame oil
Pinch red-pepper flakes

Meatballs:
1 pound ground turkey breast
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
2 teaspoons low-sodium soy sauce
12 large Boston lettuce leaves
1 small cucumber, cut into matchsticks
1 cup mint leaves

Instructions
For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.

For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar, and soy sauce. Form mixture into 24 (2″) meatballs.

Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5– 7 minutes for each batch.

Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing, and serve.

Nutritional information:
180 calories
6 g fat (0.5 g sat)
4 g carbohydrate
30 g protein
0 g fiber
480 mg sodium

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~ I dont have to caloric breakdown for this one.  But given what they are made with it looks like it would be okay for a special occasion BBQ. ~

Blue Cheese Burgers
3 pounds ground beef
4 ounces blue cheese, crumbled
1/2 cup fresh chives, minced
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard

In a large bowl, mix together all of the ingredients. Cover and refrigerate for 2 hours. Preheat grill on high. Form mixture into 12 patties. Grill for about 5 minutes on each side, or until desired doneness. Serves: 12.

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~ This one I made myself one night and I must say it was abolutely wonderful.  It is kinda more like soup than chili I think though.  Mark this one for a winter comfort food recipie.~

White Chipotle Chicken Chili

Tip: Chipotle peppers are jalapeños that have been dried and smoked. They come canned, packed in adobo (a tomato-based sauce); you can find them in the Latin or ethnic foods aisle of your market. Beware: Unless you like your chili super-hot, remove the seeds before adding peppers.

Description
A healthy twist on a spicy classic, this terrific dish tastes even better the next day.

Serves 6

Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 ¾ lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save ½ cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
½ cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro
leaves

Instructions
Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.

Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.

Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Nutritional Information
360 calories
41g protein
33 g carbohydrate
8 g fiber
5 g total fat
1g saturated fat
85 mg cholesterol
671mg sodium

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BBB Brownies

Phase: 1
Preheat Oven: 350
Cooking Time: 20 minutes

1 can black beans, washed and drained
1/2 cup lite ricotta cheese
1 cup Splenda
3 TBSP vanilla
3 TBSP olive oil
4 XL eggs
3/4 cups baking cocoa (unsweetened)
2 tsp baking powder
2 tsp baking soda
Optional: a handful of semi-sweet chocolate chips OR 1/2 cup chopped unsweetened baking chocolate

PREHEAT oven to 350F

Blend ALL ingredients in blender at high speed until thoroughly mixed and then pour into TWO oiled 8-inch pans (or ONE 13-inch) lined with waxed paper which has been oiled again.

Bake for no more than 20 minutes in pre-heated oven. Like all brownies they need to be soft in the centre when taken out of oven.

Let pans cool on baking racks. Lift BBBs out of pans by hanging onto edges of waxed paper and place them on two baking racks to cool. Peel away the paper when the BBBs cool down.

Slice each pan into 16 servings and you have enough for lotsa snacks or desserts. Top with Cool Whip and/or cinnamon or yogurt or fresh berries…all yummy !

Servings: 32

These must always be refrigerated, as they can spoil at room temperature. They FREEZE WELL and can be easily thawed.

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Flourless Chewy Oatmeal Cookies

Phase: 2
Preheat Oven: 350

1/3 c unsalted butter
1 1/2 c rolled oats
1/2 c sugar substitute (Splenda)
1/4 c Whey-Low brown sugar
scant, firmly packed
1/8 tsp salt
1 tsp vanilla extract
1 egg

Melt the butter and set aside to cool.

Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps. In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.

Chill the dough 20 minutes. Preheat oven to 350 degrees. Meanwhile, prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet.

Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.

The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie.

Keep the cookies refrigerated. (Makes 1 1/2 dozen cookies).

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White Bean Blondies

Phase: 2
Preheat Oven: 350*F

1-15oz can unseasoned white beans, drained and rinsed OR 1 1/4 cup soaked-cooked white beans
4 eggs
1 cup Splenda or subs.
1 tsp baking powder
1 pkg ff butterscotch instant pudding
2 Tbsp oil
2 Tbsp vanilla
1/2 tsp baking soda
1/4 cup ricotta chees or low-fat cream cheese
2 Tbsp white poppy seeds(optional)
Chopped or slivered almonds(optional)

Preheat oven to 350*F.

Mix all ingredients very well in a food processor or blender, till smooth.

Pour into an 8X8 baking pan well sprayed with cooking spray or well oiled.

Bake 30 – 40 minutes, till toothpick pulls out clean.

Store in a sealed container in fridge.

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Home-style Turkey Meatloaf With Mushrooms and White Beans (Phase 1)

Serves 6

Description
This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor element.

Prep time: 15 minutes
Cook time: 75 minutes

Ingredients
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving

Instructions
Heat the oven to 375° F. Lightly coat an 8- by 4- by 2 1/2 –inch metal or glass loaf pan with cooking spray.

In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.

In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.

Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.

Bake meatloaf on the middle rack of the oven for 50 minutes.

Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170 ° F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.

Nutritional Information
205 calories
5 g fat (1 g saturated fat)
15 g carbohydrate
30 g protein
4 g fiber
549 mg sodium

This recipe is from Dr. Agatston’s new book, The South Beach Diet Supercharged. For more information, click here.