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BAKED CHEESECAKE
Ingredients
1/2 cup Almonds, crushed
1/2 cup Almond flour
1/4 cup Melted butter
8 ounces Neufchatel cheese
8 ounce 1/3 less fat cream cheese
To Taste Stevia
24 ounce Nonfat cottage cheese
6 Eggs
2 tsp Vanilla extract
Instructions

Preheat oven to 400 degrees.

Mix almond flour and crushed almonds with melted butter. Press into pan and place in fridge.

In a large mixing bowl beat the 4 packages of cream cheese and Stevia until smooth and fluffy. In a blender or food processor combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Fold in the vanilla extract. Pour into spring form pan or pie pan.

Bake for 10 minutes. Turn the oven down to 200* and bake for an additional 40 minutes. Turn off the oven and allow the cheesecake to stay in the oven until cool.

Top with fresh fruit! Or even No sugar added Flavored Yogurt!

Makes 16 Servings


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CHEESY CHICKEN AND BROCCOLI SOUP
Ingredients
1 head Broccoli, chopped
2 cups Chicken breast, diced
1 cup Sharp cheddar cheese
1 TBSP Butter
2 cups Chicken broth
1/2 cup Heavy cream
2 TBSP Onion, minced
1 clove Garlic, crushed and minced
1/2 tsp Garlic powder
1/2 tsp Onion powder
Pinch Thyme
Pinch Nutmeg
To Taste Salt and pepper
Instructions

Sauté the onion and garlic lightly with butter then stir in the chicken broth and cream. Add spices and chicken and bring to a light boil, then reduce heat and simmer. Add chopped broccoli and cook for approximately 10-15 minutes or until broccoli is tender. Stir in the cheddar cheese and serve.

Makes 2 Servings


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ZUCCHINI LASAGNA
Ingredients
2-3 Zucchinis, thin sliced lengthwise
15 ounces Ricotta cheese
8 ounce Ball of mozzarella cheese
Jar Spaghetti sauce (sugar free)
1 pound Ground Beef or Sausage
To Taste Mushrooms, chopped
1 tsp Dried basil
Pinch dried oregano
To Taste Parmesan cheese
To Taste Salt and pepper
Instructions

Brown meat and set aside. Mix ricotta cheese with dried herbs, parmesan, salt and freshly ground black pepper. Grate the mozzarella and set aside. Layer the zucchini on the bottom of a baking dish.

Smooth a layer of the ricotta mixture over the zucchini. Sprinkle with mushrooms and meat, spoon spaghetti sauce over and sprinkle with mozzarella. Repeat this procedure until you have filled the baking dish.

Top with spaghetti sauce and additional mozzarella cheese.

Bake lasagna in a 375 degree oven for about 30-40 minutes or until mozzarella is brown and bubbly on top.


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JALAPEÑO CREAM CHEESE SAUCE
Ingredients
1 package Softened cream cheese
1 TBSP Jalapeño, minced
Dash Salt and garlic powder
Instructions

Blend together in a small sauce pan and warm.

Add more or less Jalapeño for your personal heat preference.


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CHILI RELLENOS CASSEROLE
Ingredients
2 (7-ounce) Cans whole green chili peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or cheddar cheese, shredded
3 3 eggs, beaten
1/2 cup Sour Cream
1 cup enchilada sauce, your favorite; red or green
Instructions

Preheat oven to 350 degrees. Spray a 9x13” baking dish with cooking spray.

Slice the green chili peppers and lay half of the chilies open evenly in bottom of baking dish. Sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs and milk and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining jack and cheddar cheeses and serve. Great topped with shredded lettuce and tomatoes.

SUGGESTION: I love to also add some meat. Either chicken breast or ground beef. I pre-cook my meat and then add it on top of the first layer of cheese.

Top also with salsa, sour cream or Jalapeño Cream Cheese Sauce


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SAUTÉED SEA BASS WITH AVOCADO MANGO SALSA
Ingredients
4-ounce pieces Sea Bass (1” thick)
1 TBSP Olive Oil
2 cloves Pressed garlic
To Taste Sea Salt and Ground Pepper
1 1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango, not too ripe- peeled, seeded and diced
1 small red onion, chopped
1 habanero or jalapeño pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
Instructions

Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper and cilantro. Carefully salt and pepper to taste. Cover and place in fridge while fish cooks. 

In a large skillet, add olive oil and garlic. Turn on heat to Med-High and sautéing garlic as pan heats, do not brown. Arrange Sea Bass pieces in pan, sprinkle with salt and pepper. Cook til brown, adjust heat if necessary to keep from burning. Turn over fish and salt and pepper again. Serve with Avocado Mango Salsa.

Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15-20 minutes. Carefully remove plate from skillet and sprinkle with remaining ¼ cup scallions.


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ACAPULCO CHICKEN
Ingredients
2 Skinless, boneless chicken breast halves, cut into bite-size pieces
1 TBSP Chili powder, divided
1 TBSP Olive oil
1 cup Green bell pepper, chopped
1/2 cup Onion, chopped
2 Jalapeño peppers, seeded and minced
1 Large tomato, cut into chunks
10 Drops hot pepper sauce
To Taste Salt and pepper
Instructions

Season chicken with 1/2 tablespoon chili powder, salt and pepper.

Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.

In same skillet, stir-fry bell pepper and onion until soft. Add jalapeño peppers, tomatoes, remaining ½ tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.

Makes 2 Servings


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CHICKEN AND PEPPERONCINI SALAD WITH FETA
Ingredients
1/4 cup Bragg’s Apple Cider vinegar
1 TBSP, 1 tsp Extra-virgin olive oil
1/2 tsp Salt
1/4 tsp Black pepper
2 cloves Garlic, minced
1/2 tsp Dry mustard
1/2 tsp Dried oregano
1/2 tsp Hot sauce
12 cups Romaine lettuce, torn
12 Plum tomatoes, seed and sliced thin lengthwise
8 Water-packed canned artichoke hearts, drained and quartered
1/4 cup Red onion, thinly sliced
8 Pepperoncini, sliced thin crosswise
1/4 cup Fresh parsley, chopped
1 cup Cooked white chicken meat, chopped
1/3 cup Feta cheese, crumbled
Instructions

In a small jar, combine all dressing ingredients. Shake well and refrigerate until serving time.

Place mixed greens in a large salad bowl. Decoratively arrange all other salad ingredients on top. Refrigerate until serving time.

At serving time, shake salad dressing well and pour over salad. 

Toss gently, but thoroughly, to coat lettuce leaves. Add parmesan and toss lightly. Sprinkle with pepper and serve.

Makes 4 Servings


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AVOCADO AND TOMATO SALAD
Ingredients
2 Ripe avocados
4 Ripe plum tomatoes
2 Hard-cooked eggs, peeled and quartered
1 Small red onion, peeled and cut into thin slices
1/4 cup Fresh coriander, coarsely chopped
2 tsp Garlic, chopped
6 TBSP Olive oil
2 TBSP Red wine vinegar
1/2 tsp Cumin, ground
To Taste Salt and pepper
Instructions

Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes.

Core the tomatoes and cut them into 1” cubes.

Toss the cubes of avocado and tomato with all remaining ingredients in a salad bowl and serve.


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GREEK GODDESS SALAD
Ingredients
1 head Romaine lettuce, torn to bite-size pieces
1 Medium green bell pepper, thinly sliced
2 Medium tomatoes, cut into 8 wedges
1/4 cup Black olives
1/4 cup Feta cheese, crumbled
2 1/2 TBSP Lemon juice
2 tsp Olive oil
1 tsp Chopped oregano or ¼ tsp. dried oregano
1/4 tsp Black pepper
Instructions

To prepare the dressing, in a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside. 

Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat.

Divide the salad among serving plates and serve immediately.

Makes 4 Servings