This Week’s Challenge: Enlist the help of your family (whether it be your kids, spouse, friend, or other loved one) to prepare a special dinner, using at least one of the veggies or fruits listed above. Report back to us on how you delegated responsibilities. Did things go smoothly? Did your family enjoy helping with the meal? What was the dish you prepared? How did your dinner turn out? How often do you enjoy meals with your family? Post your recipes and pictures here and let us know how it went.
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Week 4: Get Cooking With Your Family
This Week’s Challenge: Enlist the help of your family (whether it be your kids, spouse, friend, or other loved one) to prepare a special dinner, using at least one of the veggies or fruits listed above. Report back to us on how you delegated responsibilities. Did things go smoothly? Did your family enjoy helping with the meal? What was the dish you prepared? How did your dinner turn out? How often do you enjoy meals with your family? Post your recipes and pictures here and let us know how it went.
Congratulations to SandyGr her slow-cooked beef pot roast! We could imagine how good it smelled when you came home to a ready-to-serve meal. Glad we helped re-introduce you to a simple way to prepare your meals!
For her efforts, SandyGr will receive a copy of The South Beach Diet Supercharged or a cookbook of her choice!
This week's challenge is another good one. Last night hubby did laundry while I made dinner by myself. I really missed his help. I found myself to be scattered and unfocused. It's a good thing I have him every other night as my sous chef.
I haven't decided what we'll make together but I am definitely looking forward to consuming it in our finished dining room!
Congrats Sandy, way to go!
All last week I followed all the great recipes and the chatter and planned to whip up an entry for the challenge when the weekend arrived. HA! Early on Friday, my Winnie had her babies and WE have a story to tell around our first fall arrivals that I will never forget! It turns out that my little doe was pregnant with QUADS! She birthed the first three easily and got them all cleaned up, but the fourth came breach and she just could not get it out. We were away at the time and she struggled for almost an hour before someone contacted me and I was able to rush home.
It was quite an ordeal! To spare the gory details, I will summarize that I was able to get the little fellow out and we saved Winnie - - I was SO afraid we were going to lose her! She is doing GREAT now and is a fine mama to the three beautiful kids that survived. These guys, 2 doelings and 1 buckling, are the absolute TINIEST kids I have ever seen! Here she is with them just after we freed the dead kid from her. Her back legs were paralyzed for almost an hour right after, so she is laying with her babies by her in this.

Then the next morning, Shad and I got the kids up and we all headed down south about an hour to a cheesemaking class! WOOO, I learned Colby and Cheddar, people, and I have already made my first 4 pound wheel of reduced fat Colby cheese made from 2% storebought milk! YES, legal cheese! And it turned out fabulously. Tomorrow, I'm making my first wheel of REAL cheddar with 2% also. WAY excited to finally be making real cheeses.
Shortly after returning home from our morning of cheese making, my Carolina gave birth to her baby. She had just one, but this little doeling is by far the cutest kid I have EVER seen! And she is 3 times the size of Winnie's trips. Here's my girl with her sweet baby.
But we had a disappointment when we arrived back home after meeting a new Milkmaid customer on Sunday morning. Little Ava had kidded her single doeling and the baby was not standing. She had no use of her little legs, so we brought her inside and did all the things that one does with a weak kid. Even though we were able to get her body temp up and managed to get some colostrums and syrups down her, after just 2 hours of work she died. Ya just never do get used to losing a baby, so it was a sad afternoon for all of us.
Well, we had some harrowing close-call experience and learned assisted delivery in an emergency to save our Winnie, lost a baby - which never gets easy, had 4 BEAUTIFUL kids born who are all doing great and bringing smiles to us all with their scampering and playing, learned to make aged cheeses, and we still have one more doe that should have her kid(s) just any day now. THAT is this girl's excuse for lurking without participating all week, but the excuses are exciting so I wanted to share with ya! :)
Tonight, we got together as a family and made up for last week by preparing an entry for THIS week's challenge though! I will post that later this evning with a picture. We outdid ourselves on this one!
http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold
I just have to tell you that Maria and I have both decided this is our new beachy favorite. We're going to make a bunch of mini crusts up and freeze them for insta-treat meals for us and the kids. Once you try this, you'll never have to worry about overdoing the carb serving eating pizza again!
On top of our cauliflower crust, we used the following toppings...
- no sugar Hunts Garlic and Herb 'Ghetti Sauce
- zucchini, sliced thin with a veggi peeler
- onions, diced
- red and green bells, sliced into rings
- leftover spaghetti squash strands
canadian bacon - black olives
- mozzerella cheese

EEEEEEEEEEEEEEEEEEEEKKKKKKKKKKKKKKKK! So cute cute cute. What a wonderful posting Heidi. Thank you for giving us a little peek inside your family.
Oh and the pizza looks tasty too. Keep 'em coming sister.
He loved it! Have you checfked out the link yet? The woman responsible for the recipe even uses it to make BREADSTICKS! Really! Cauliflower breadsticks!
Congrats on your cheese making . More details- did you have to buy alot more equipment ...cheese press , etc ?
L
It is fall and it was a prefect time to make something w/ apples. My husband was more than happy to peel the apples for me and keep an eye on the compote for me while I was making the crust. The French Apple Tart was very easy to make and with apple season here in Atlanta I know I will be making this pie again. Plus, my husband said he'd peel the apples again. I do have a picture of my tart--but sorry to say Idon't know if I will have time to post it today (going to PA). I invited my cousin to join us for dessert, and everyone said they loved the French Apple Tart.
French Apple Tart
Servings: 8
Crust:
1 cup whole wheat flour
2 Tbsp Splenda or sugar substitute
Pinch salt
1 Tbsp cold unsalted butter, dices
3 Tbsp canola oil
3-4 Tbsp ice cold water
Compote
3 Apples- 2 red apples and 1 Granny Smith
¼ cup Splenda or sugar substitute
½ teaspoon vanilla
¼ cup water
A squeeze of lemon juice
For the assembly of the tart
3 apples-2 red apples and 1 Granny Smith
Apple compote
2-3 tablespoons of butter for brushing
Sugar to sprinkle
For crust: in food processor fitted with metal blade, pulse flour, Splenda, and salt until combined. Add butter and oil, pulse until combined and crumble. With motor running, add water, 1 Tbsp at a time, until dough just comes together. Gather dough; form into a ball and press into a disc. Wrap in plastic and refrigerate for at least 1 hour.
Make Compote: peel, have and core apples. Cut apples into 1/2 “cubes. Place apple, sugar, vanilla, lemon juice and water into a saucepan. Cover, place over low heat, and cook stirring occasionally. The compote is finished when the apples are translucent and the water has evaporated.
Preheat the oven to 350*F. Place the pie dough into a 10” tart pan. Add compote to the pie shell.
Peel, have and core the remaining three apples. Cut the apples into 1/8 of an inch slices. Arrange the slices around the tart shell starting from the outside, overlapping the core, and keeping the slices close together. Fill the void in the center of the tart with scraps of apple before arranging the final slices. Bush with butter and sprinkle with sugar. Bake the tart for 1 hour until the crust is brown and the apples are caramelized and tender. Finish with powdered sugar.
No extra equipment needed to make the hard cheeses, Laurie. I did buy (have really been wanting this for a long time) a NICE large plastic mold with follower from Rikki and I love it, but I could have just as easily continued to use my makeshift mold (coffee can with both ends removed). I already had a cheese press... Shad made it for me... a very simple one and I use barbell weights to do the actual pressing. Works GREAT!
The supplies are the same as for the Chevre, just different processes. Would you like the instructions for the Colby and the Cheddar? For that matter, would ANYBODY else like them? I could put them both up on the P2 Recipe Exchange thread for all.
Heidi - you completely inspired me to try that pizza!! I need to take another stab at it though, because either I didn't let it cook enough before adding toppings and it wasn't crunchy at all. My mistake though - the recipe itself is AMAZING and I'm totally trying it again. Thanks for posting it!!!!! How are you recovering from last week??? What a story - thanks for sharing it with us!!
Ask Shad if he'd make me a press ??? I'll pay for it, of course.
Sure let's do acheese post and share the recipe for all.
I love RIKKI's site too !
How did the fair turn out that you went to recently ?
L
Our meal was casserole, side salad of green and for him a roll - me water- Smile.
Gotta say I love this message board. It is helping to keep me motivated. I love readingt he posts and getting new ideas and reading about others taking on concerns and overcoming them.
I don't post a lot, but I do read alot.
Foodfighter- Vl
The kitchen is painted. FINALLY! All that's left now is the trim, and holy guacamole is there ever trim in my house. Ity-bitty-tiny pieces of trim - everywhere. Anyway, on a positive note my entry this week is super simple.
On Saturday morning I thought I'd give my new oven a whirl and throw together a frittata. Hubby cracked the eggs and nuked up some turkey bacon while I brewed my coffee and cleared the kitchen so we could start painting.
In the frittata we had eggs (of course), lots of chopped broccoli leftover from dinner earlier this week, about a 1/4 cup of 2% milk cheddar cheese, a couple tablespoons of buttermilk. I let the whole thing cook on top of the stove for about 5 minutes. Then hubby popped it into a 350 degree oven while I put my painting gear on.
We had a yummy and energizing breakfast on Saturday morning here's a pic;
The frittata made 6 slices (6 eggs) we each had 2 and a slice of turkey bacon. I opted for my coffee and hubby just had some milk. He and I have been doing SBD since January and he's reached his goal. Technically he's on Phase 3 right now; he'll tell ya that he'd like to lose another 5 pounds but he's perfect to me! Lucky for him he's only had 30 to lose, me; I've got another 30 to go. I love being able to do SBD together with him.
Okay team; hope everyone is having a wonderful weekend. Time for dinner for me; then I am heading to the couch to veg out.
- N
I know what ya mean about being on the plan WITH your honey. Shad started on with me 3 weeks ago, so he is one week into phase 2. BOY, was he excited to be off phase 1! He was starving all the time! :) He is doing great though. Since he got his labs back and the news about being at a "high risk" for diabetes, he's been determined to go full ahead on the plan with me. It's GREAT!



