Diet types

The South Beach Diet
The South Beach diet is a diet plan created by Dr. arthur agatston which emphasizes the consumption of "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented this diet for people who have heart disease, as a result of his detailed analysis of scientific data completed on other dietary studies.
Approved foods include, lean cuts of beef, turkey bacon, seafood, provolone cheese, pistachios, lowfat or nonfat milk and certain vegetables, like artichokes, eggplant and water chestnuts.

Chicken & Andouille Sausage Gumbo Recipe

	Category	Regional Recipes
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Ingredients And Procedures

8 ea Boneless chicken breasts

1 1/2 c All-purpose flour

1 c Lard

2 c Chopped onion

1 c Chopped green pepper

1 c Chopped celery

3 qt Poultry stock

1 lb Andouille sausage

1 1/2 ts Minced garlic

1 x Salt

1 x Black pepper

1 x Cayenne (red) pepper

2 c Sliced fresh okra

1 c Sliced green onions

1/2 c Minced flat leaf parsley

5 c Hot cooked rice

-------------------------------SEASONING MIX------------------------------- 1/2 ts Salt

1/2 ts Black pepper

1/2 ts Red pepper

1/2 ts White pepper

1/2 ts Paprika

1/2 ts Onion powder

1/2 ts Garlic powder

Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.

When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to straiZ

oothpicks. Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Let stand covered 3 minutes. Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired. 4 servings

From the files of Al Rice, North Pole Alaska. Feb 1994

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<h1>Chicken & Andouille Sausage Gumbo</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>8 ea Boneless chicken breasts 1 1/2 c All-purpose flour 1 c Lard 2 c Chopped onion 1 c Chopped green pepper 1 c Chopped celery 3 qt Poultry stock 1 lb Andouille sausage 1 1/2 ts Minced garlic 1 x Salt 1 x Black pepper 1 x Cayenne (red) pepper 2 c Sliced fresh okra 1 c Sliced green onions 1/2 c Minced flat leaf parsley 5 c Hot cooked rice -------------------------------SEASONING MIX------------------------------- 1/2 ts Salt 1/2 ts Black pepper 1/2 ts Red pepper 1/2 ts White pepper 1/2 ts Paprika 1/2 ts Onion powder 1/2 ts Garlic powder Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat. When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to straiZ oothpicks. Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Let stand covered 3 minutes. Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired. 4 servings From the files of Al Rice, North Pole Alaska. Feb 1994 </TD></TR></TBODY></TABLE> 
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