Reverse Diet Buffalo Chicken Strips w/ Celery Sticks and Dressing

3 pounds of boneless skinless chicken breast sliced into 2 inch strips
1 stalk of celery cleaned and cut into 4 inch sections
Fat free ranch or blue cheese on the side for dipping (2 oz. container per person)

Sauce:
2 (14.5oz.) cans no salt added diced tomatoes, pureed in blender
1 (4 oz.) can tomato paste
1/2 teaspoon cayenne pepper (more to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon AlsoSalt or salt alternative
1 teaspoon honey
1/2 teaspoon soy sauce
2 tablespoons vinegar


In heavy-gauge saucepan, add all ingredients together, except vinegar, over medium high heat. As soon as mixture begins to boil, reduce to low heat and simmer 2 to 3 hours, stirring frequently. Mixture will thicken as liquid boils off. Allow mixture to cool; stir in vinegar. You can pour extra sauce into containers and freeze Preheat oven to 350 degrees. Take a baking sheet and coat it with a non fat cooking spray. Place chicken strips on baking sheet and baste each strip with the prepared sauce making sure to cover both sides. Place chicken in the oven and bake for 30 to 45 minutes depending on your oven. Add more sauce and baste as needed. Be sure there is no pink showing in the middle. Serve on a platter with celery sticks and 2 ounce containers of your favorite dressing on the side. Serves 8 to 10 people

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Reverse Diet Hungry Man’s Dip and Crisps

2 cups cooked black beans
2 tablespoons minced garlic
1 finely chopped onion
1/2 teaspoon dill weeds
1/2 cup finely chopped sweet red pepper
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoons honey
1 tablespoon vinegar
Salt alternative and freshly ground black pepper

Add all the ingredients to a food processor. Blend on low speed until roughly chopped, and then increase to high speed to get a smooth consistency.

Reserve some of the cooking liquid from the black beans and add it to the processor if necessary. This will give you a smoother texture and keep the ingredients from binding up.

For variety, replace the black beans with white beans, chickpeas or even soybeans.

Serve with plain Melba toast, Romaine lettuce hearts, or rice cakes.

Serves 8 to 10

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Reverse Diet Ultimate Nachos

1 pound 98% lean ground chuck
2 tablespoons extra virgin olive oil
1 14-ounce bag of Lays Baked Bite Size Tostitos
2 cups shredded your choice lettuce
2 large tomatoes diced
1 cup chopped red onion
1 cup green pepper diced
1/2 cup sweet red pepper diced
1/2 cup yellow onion diced
3/4 cup shredded carrots
1 cup cooked garbanzo beans mashed
1 6-ounce can of no-salt-added tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon cumin
2 tablespoons minced garlic
1 tablespoon vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 teaspoon honey
1 teaspoon AlsoSalt
Black pepper to taste
1 cup shredded low fat part skim mozzarella cheese
1 12/ cups fat free sour cream
1/4 cup dried chopped chives

In a large frying pan over medium heat, add extra virgin olive oil and beef. Brown until cooked thoroughly but not burned. When done, add beans, tomato sauce, cumin, garlic, Worcestershire sauce, cayenne pepper, turmeric, vinegar honey, black pepper, and AlsoSalt. Cook over medium to medium high heat stirring frequently until heat throughout mixture. Drain excess liquid. Let cool.

Place Tostitos on a large platter. Spoon the meat and bean mixture over the chips in an even manner. Spread the lettuce evenly, and then add, in layers, the peppers, onions, and tomatoes. Sprinkle cheese on nachos. Top off the Ultimate Nacho platter with dollops of fat-free sour cream randomly. Sprinkle with chives.

Serves 15 to 20

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Reverse Diet Potato Skins

8 medium Russet potatoes
1/4 cup chives or diced scallions
2 tablespoons Parmesan cheese
1 tablespoon cilantro
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin powder
1/2 cup fat free sour cream
1/2 cup shredded mozzarella part skim cheese

Preheat the oven to 425°F (220°C). Line a baking sheet with foil. Pierce the potatoes a few times with a fork. Place on the prepared baking sheet. Bake for 50 to 60 minutes, or until easily poked with a fork. While you can bake them in the microwave for 10 to 15 minutes for the first time, you want to finish baking them in the oven for crispier skins. Remove and allow them to cool slightly.

Meanwhile, in a small bowl, combine the Parmesan, cilantro, onion powder, garlic powder, oregano, and cumin powder.

When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the flesh for another use (you could refrigerator and have mashed potatoes for breakfast). Cut the strips in half, crosswise. You should have 16 potato skins. Place on the foil-lined baking sheet. Coat both sides with nonstick spray. Sprinkle with the Parmesan mixture.

Bake for 10 to 12 minutes, or until golden brown then add cheese and bake until melted. To serve, top with dollops of sour cream. Sprinkle with the chives or scallions.

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Reverse Diet Crock Pot Chunky Chili

2 lbs. lean ground chuck
1 cup chopped onion
1 cup green pepper, chopped
1 cup sweet red pepper, chopped
1 cup celery, chopped
2 tomatoes diced small
1 (8 oz.) can no salt added tomato sauce
3 cups frozen mixed beans
1 teaspoons coarse black pepper
2 teaspoons cayenne pepper
2 tablespoons molasses
2 tablespoons lite brown sugar
1/4 cup Parmesan cheese

In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done. Serves 6 to 8.

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Reverse Diet Spicy Guacamole Dip

1 ripe avocado
1 10.5-oz package soft late silken tofu
1 chopped tomato
2 tablespoons minced garlic
1 minced jalapeno
1 chopped small onion
1 teaspoon dried basil
1/2 teaspoon AlsoSalt or salt alternative
1/2 teaspoon white pepper
1/2 tsp cayenne pepper
1 tablespoon lemon juice

Peel and mash the avocado until soft and smooth.

Add the tofu and continue mashing until the tofu is fairly smooth. Stir the avocado/tofu mix until completely mixed together.

Add the remaining ingredients and mix well. Adjust seasonings to taste.

Serve with baked tortilla chips (low in fat!), vegetable platter, use for salads, sandwich fillings, and more!

Source: Tricia Cunningham, www.reversedietsolution.com