“VAEIATCT UYRO ADRC Ot SEU”

Person 1:  hot dog or hamburger?

Person 2:  hamburger - red or white?

Person 3:  red - then asks 2 choice question

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I’ll start with Coke or Pepsi?

Post the first word you think of when you read the word of the previous poster.

Example

Post 1- Fried

Post 2- Chicken

Post 3 - Soup

Post 4 - Kitchen

Etc, Etc.

____________

Here We Go!

Butter

Ex: DYEAM

Do you eat at McDonald’s?

Next: DMUWR

Yes, I can see this might be a bit challenging, but I saw it on another board and thought it could be fun to try here.

A: Apocalypse Now

2 large turkey cutlets
salt and pepper to taste
1/2 teaspoon ginger
1/8 cup sesame seeds
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 green onion, minced

Season turkey with ginger and salt and pepper to taste. Sprinkle each cutlet with sesame seeds. In a skillet, heat oils over medium-high heat. Place turkey cutlets in skillet and sauté on each side for about 5 minutes. When turkey is finished, sprinkle the top with minced green onion and serve.

Nutrition per serving: 165 calories; 15 g fat; 6 g protein; 2 g carbohydrate; 1 g dietary fiber; 9 mg cholesterol; 302 mg sodium

Exchanges: 1 lean meat; 3 fat

Serving suggestions: Sauteed snow peas and mushrooms in a little oil and garlic with some cauli-rice. (To make cauli-rice, process a head of cauliflower in a food processor until it resembles grains of rice. Steam or sauté “rice” until done; season with salt and pepper to taste.)

2 medium fresh beets, about 3/4 pound (360 g), trimmed and scrubbed
1 small navel orange
1/2 teaspoon (2.5 ml) red wine vinegar
1/2 teaspoon (2.5 ml) grated fresh ginger

1.Ahead of time, preheat oven to 425°F (220°C), Gas Mark 7. Wrap beets in pieces of aluminum foil. Place on a baking sheet and roast in the oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.

2.Working under running water, peel beets and cut into quarters. Set aside. Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away the remaining rind and pith with a sharp knife. Cut orange in half, cutting one half into crosswise slices. Squeeze the juice out of the remaining half and place juice in a small saucepan. Add vinegar and ginger to the pan. Set aside until ready to assemble.

3.When almost ready to eat, reheat the juice mixture. Stir in orange slices and orange zest strips. Add the beets to the pan and toss until heated through and glazed. Transfer beets to the serving plates and serve at once.

Per serving:
72 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 17 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 89 mg sodium

Diabetic exchanges:
1 carbohydrate (1/2 fruit, 2 vegetable)

1/4 pound fresh green beans, trimmed
1/2 cup julienned sweet red pepper
1/2 teaspoon olive or canola oil
1 teaspoon balsamic vinegar
1/8 to 1/4 teaspoon dried basil
1/8 teaspoon pepper

In a nonstick skillet coated with nonstick cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Yield: 2 servings.

Nutritional Analysis: One serving (2/3 cup) equals
79 calories, 3 g fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

Diabetic Exchanges: 2 vegetable, 1/2 fat.

Whipped sweet potatoes are a great side dish for South Beach Dieters (Phases 2 and 3). They’re nutrient-dense, flush with fiber, and rich in beta-carotene and vitamin C. Most importantly, they won’t set off cravings like traditional mashed potatoes can. Plus, they’re absolutely delicious for Thanksgiving dinner - or any time at all!

2 Servings

1/2 lb sweet potatoes
2 Tbsp low-fat buttermilk
1/4 Tbsp trans-free margarine
1/4 tsp kosher salt
1/8 tsp white pepper
Pinch of nutmeg
1/8 tsp allspice
2 Tbsp chopped pecans (optional)

Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until
smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.

Nutritional Information:
106 Calories, 2g Protein, 21g Carbohydrate, 3g Fiber, 1.5g Total Fat, 0g Saturated fat, 1mg Cholesterol, 335mg Sodium