Peanut Butter Cookies - Phase 1

You're not imagining it - these cookies are great for the occasional treat in Phase 1!  This recipe is straight out of the SBD SuperCharged book, with one very important modification - no jelly!  Because there's no flour in this, it's also a great recipe for those looking for gluten-free sweets.

3/4 c granular sugar substitute
1 large egg
1 tsp vanilla
1 c creamy or chunky trans-fat free peanut butter
1 tsp baking soda

1. Pre-heat oven to 350 degrees.

2.  Mix sugar substitute, egg and vanilla together with an electric mixer on low for 3 minutes.  Add peanut butter and baking soda.  Mix on medium until dough comes together, about 30 seconds.


3.  Form balls from dough (about 2 tsp size) and place on cookie sheets.  Press fork into the center of each cookie.

4.  Bake until lightly browned on the bottom, about 12 to 14 minutes.

Note:  For a phase 2 version, you can indent each cookie with your thumb and add 1/2 tsp of sugar free jam before baking.

Whole Wheat Bread - Phase 2

This recipe is specifically designed to go in your bread machine.  Follow your particular machine's instructions for wet/dry order.  I've constructed this recipe for the one I use which wants wet ingredients first.

1 1/3 c warm water
2 tbsp oil
2 tbsp brown sugar*
1 1/2 tsp salt
3 c whole wheat flour
1/4 c vital wheat gluten (aka gluten flour)
2 tsp active dry yeast
2 tbsp powdered non-fat milk

* Remember that for bread you must use real sugar or honey for the yeast to activate.
 
Add ingredients to your machine per manufacturer's directions.

I like to use my bread machine do everything for me but bake.  I preheat my oven to 375 degrees.  After my machine has gone through the mix/knead/rise cycles, I remove dough from machine and roll out with rolling pin and roll up into a log like cinnamon rolls.  I shape the log to fix my bread pan and then bake and let rise one last time for about 30 minutes.  Then I bake in the oven for 30 minutes or until the top is just turning golden brown.


Suggested additions to your wheat bread:

Sunflower seeds
Wheat germ
Bran
Oatmeal
Nuts
Cinnamon
Dried fruit (legal for SBD, like apples)

Chicken Vegetable Soup - Phase 1

A hearty and savory soup - helps you feel full longer!  Make a big batch as this freezes well for reheat later.

1 or 2 skinless, bonless chicken breasts, cooked and cubed
3 cups nonfat broth, beef, chicken or vegetable
2 garlic cloves
1 tbsp tomato paste
2 cups chopped cabbage
1/2 onion
1/2 cup chopped zucchini
1/2 cup chopped summer squash
1/2 cup mushrooms
1/2 cup green beans
1/2 tsp basil
1/2 tsp oregano
salt & pepper to taste

1.  Spray pot with non-stick cooking spray.  Saute onions and garlic for about 5 minutes or until crisp tender.

2.  Add broth, tomato paste, cabbage, green beans, mushrooms, basil, oregano, salt and pepper.  Simmer for about 10-15 minutes until vegetables are tender.  Add zucchini and squash and simmer for another 5 minutes or so.  Serve hot.

Notes:  You can add carrots to this on Phase 2.  Just saute with onions and garlic before adding the other ingredients.

**  This is a variation on Weight Watcher's original version of their Zero Point soup.