Losing weight

The South Beach Diet
The South Beach diet is a weight loss system started by Miami, florida-area cardiologist arthur agatston which stresses that one should consume "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented the south beach diet for people who have cardiac problems, based on his analysis of scientific studies on other weight loss systems.
Examples of good foods include, lean cuts of beef, chicken breast, prawns, cottage cheese, peanuts, eggs and some vegatables, like green beans, cabbage and spinach.

Chicken, Corn, and Zucchini Saute Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

-JUDI M. PHELPS 2 ts Olive oil

1 oz Canadian bacon -- diced

1 Zucchini -- cut into thin

-- rounds 1/2 lb Mushrooms -- thinly sliced

1 lb Boneless chicken breasts

-skin removed, cut into -large chunks 1 tb Flour

1/2 c Apple cider or

1/2 c Natural apple juice

1/2 ts Salt

1 c Frozen corn kernels

2 tb Fresh parsley -- chopped

-optional

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes. Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great

Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

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<h1>Chicken, Corn, and Zucchini Saute</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-JUDI M. PHELPS 2 ts Olive oil <P>1 oz Canadian bacon -- diced <P>1 Zucchini -- cut into thin <P>-- rounds 1/2 lb Mushrooms -- thinly sliced <P>1 lb Boneless chicken breasts <P>-skin removed, cut into -large chunks 1 tb Flour <P>1/2 c Apple cider or <P>1/2 c Natural apple juice <P>1/2 ts Salt <P>1 c Frozen corn kernels <P>2 tb Fresh parsley -- chopped <P>-optional <P>In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes. Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great <P>Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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