Most Popular Recipesfor the 17 Day Diet

Top 10

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This publication, the products and services offered by My 17DD Blog are notassociated, affiliated, endorsed, or sponsored by The 17 Day Diet or Dr. Moreno,nor have they been reviewed, tested or certified by The 17 Day Diet or Dr. Moreno.

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Tuna Cakes with Lemon Dijon Sauce

2 4-oz cans of White Albacore Tuna, drained1 Tablespoon Greek Yogurt1 egg2-3 Tablespoons Grated Parmesan Cheese1 Tablespoon Fresh Chives, mincedSalt and Pepper, to tasteDash Cayenne Pepper

Wedges from 1/2 Lemon (reserve other half for sauce recipe below)

Directions

Drain tuna fish and lightly flake. Mix all ingredients together until well blended.Make four patties. In frying pan, heat 2 tablespoons Olive Oil on medium heat.Brown each side for 10 minutes.

Serve on bed of lettuce along with the Lemon Dijon Sauce and lemon wedges.

Recipe #1

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1/4 cup Plain Greek Yogurt1 teaspoon Dijon MustardZest from 1/2 LemonJuice of 1/2 Lemon1 Tablespoon Fresh Chives, mincedSalt and Pepper, to tasteDash Sweetener (optional)

Directions

Whisk together all ingredients. Serve over tuna cakes.

Yields 2 Servings

Lemon Dijon Sauce

Check out the recipe from my blog

Recipe #1

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Italian Roasted Veggies

1 lb crimini mushrooms, cleaned2 cups cauliflower, cut into small florets2 cups cherry tomatoes12 garlic cloves, peeled2 tbsp olive oil1 tbsp Italian seasoningsalt and pepper to taste1 tbsp fresh parsley, chopped

Directions

Preheat oven to 400 F degrees.

In a bowl add all the mushrooms and veggies. Drizzle with olive oil then addItalian seasoning, salt, pepper and toss until well combined.

Place the veggies to a baking sheet and place in the preheat oven.

Roast for 20 to 30 minutes or until mushrooms are golden brown andcauliflower is fork tender.

Garnish with fresh parsley before serving.

Yields 3-4 Servings

Recipe #2

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Mexican Lime Chicken

1 teaspoon salt1 teaspoon chili powder1⁄2 teaspoon garlic powder1⁄8 cup oil1⁄4 cup fresh lime juice2 lbs chicken breasts

Directions:

Combine all ingredients for marinade.

Marinate chicken in mixture for at least 2 hours in a resealable plastic bag ordish.

Drain chicken well and grill over medium-high heat for 5-6 minutes per side oruntil done.

Yields 6 Servings

Recipe #3

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Egg Roll in a Bowl a la Judy1 Tablespoon sesame oil (may use Olive Oil)1 pound ground chicken (may use beef, pork or turkey)2 bags 1-pound cole slaw mix (cabbage/carrot mix)2 red onions chopped10 cloves fresh garlic, minced2-3 teaspoons ground gingerred pepper flakes (optional)1/2 cup light soysalt and pepper to taste1/4 cup chicken broth or water2-3 green onion stalks finely chopped (optional for garnish)

Directions

On medium heat, brown meat in large frying pan until fully cooked. Increaseheat to medium high and add chopped onions and slightly brown.

In a small bowl, mix garlic, ginger, soy sauce and add to pan. Immediately addedcabbage/carrots mix and cook through until cabbage is semi-wilted, but stillhave a crunch to them. Add chicken broth or water as needed if mixture is toodry.

Salt and pepper to taste.

Garnish with chopped green onion and serve.

Yields 6-8 Servings

Recipe #4

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Greek Chicken Souvlaki with Yogurt Sauce

For the chicken skewers:1 pound Organic boneless skinless chicken breast, cut into 1 inch chunks2 tablespoons of lemon juice (organic preferred)3 tablespoons of organic olive oil1 teaspoon dried oregano1 teaspoon kosher salt¼ teaspoon black pepper2 garlic cloves, minced

For the yogurt sauce:1 cup of plain organic greek yogurt1/2 cup of organic sour cream (or an additional ½ cup of greek yogurt if youprefer)salt and pepper to taste1/2 cup minced cucumber (I prefer the small organic persian cucumbers)1/4 cup minced fresh organic parsley or dill

For the tomato cucumber relish:1/4 cup minced cucumber (organic cucumber if possible)1/4 cup minced seeded organic tomato2 teaspoons lemon juice (organic preferred)1 tablespoon organic olive oil2 tablespoons minced organic parsleysalt and pepper to taste

Recipe #5

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Greek Chicken Souvlaki with Yogurt Sauce

Directions:

For the chicken skewers:

If you’re using wooden skewers, soak in water for 30 minutes to prevent burning.

Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1tablespoon of water, in a bowl. Add the chicken pieces and toss to coat.Marinate for at least 10 minutes or up to 1 hour.

Heat a grill or grill pan over medium or preheat the broiler.

Remove the chicken from the marinade and thread the chicken pieces onto 4skewers.

If grilling, place the chicken on the grill and cook for 5 minutes on each side oruntil chicken is cooked through.

For broiling, broil for 8-10 minutes or until chicken is cooked through.

Recipe #5

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(cont.)

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Greek Chicken Souvlaki with Yogurt Sauce

While the chicken is cooking make the sauces.

For the yogurt sauce:Mix together the greek yogurt, sour cream, cucumber and parsley. Season withsalt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.

For the relish:Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice andolive oil. Season to taste with salt and pepper. Refrigerate until ready for use, orfor up to 1 day.

Serve the chicken skewers with the yogurt sauce and cucumber relish. For acycle 2, serve with hummus, and Cycle 3 you may serve with flatbread.

Yields 4 Servings.

Recipe #5

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(cont.)

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Mozzarella Chicken in Tomato Sauce

1 teaspoon dried basil leaves1 teaspoon dried parsley leaves½ teaspoon ground oreganoSalt and freshly ground black pepper1 tablespoon olive oil2-3 skinless and boneless chicken breasts, halved to make 4 to 6 fillets1 teaspoon minced garlic1 cup your favorite Marinara tomato sauce1-2 teaspoons Italian seasoning (adjust to your tastes)½ cup shredded mozzarella

Directions:

Preheat the broiler or grill to a medium heat setting.

Combine the herbs in a shallow bowl with salt and pepper and oil. Coat bothsides of each fillet with the oil.

Heat a large heavy oven-proof skillet over high heat. Add the chicken fillets andpan fry on each side until golden (about 3 minutes on each side).

Recipe #6

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Mozzarella Chicken in Tomato Sauce

Add the garlic to the pan and allow to fry until fragrant (about 30 seconds);spoon the marinara sauce over and around each fillet.

Add the italian seasonings into the sauce; stir them through; sprinkle 2tablespoons of the mozzarella over each chicken fillet; bake until the cheese hasmelted and the chicken is cooked through (about 3 to 5 minutes).

Garnish with freshly chopped parmesan cheese and serve over zucchininoodles, rice, pasta, steamed vegetables, or with a salad depending on whichcycle you’re currently on.

Yields 4-5 Servings

Recipe #6

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(cont.)

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Cool Chicken Lettuce Wraps3.5 oz chicken breast, minced½ inch fresh ginger, minced (or dry, ground ginger)Minced fresh garlicMinced green onion1 tablespoon Olive Oil, divided1 teaspoon Asian Red Chile Sauce (or your favorite Chili Sauce)1 teaspoon Chinese 5 spice1 tablespoon rice wine vinegar1 tablespoon wheat free Tamari sauce

Directions:

Over medium heat, add ½ of Olive Oil, garlic, ginger and onion and cook until soft.Add remaining Olive Oil and minced chicken breast to pan and cook thoroughly.

Add to meat mixture the chili sauce, Chinese 5 Spice, rice wine vinegar and Tamarisauce. Cook 5 minutes, stirring over low heat to reduce liquid.

Remove from heat, spoon into whole lettuce leaves and roll; Bibb lettuce, Bostonlettuce or Iceberg are all great choices.

Bragg Liquid Amino can be substituted for Tamari, but it gives the dish an entiredifferent flavor.

For extra crunch, top with bean sprouts.

Yields 1 Serving

Recipe #7

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Broiled Tilapia with Parmesan

4 Tilapia Fillets (defrosted if frozen)1/4 Cup Parmesan Cheese1/8 Cup Plain Non-Fat or Low-Fat Greek Yogurt1 1/2 Tablespoons Plain Non-Fat or Low-Fat Greek Yogurt1 Tablespoon Fresh Lemon Juice1/2 Teaspoon Fresh DillPepper to taste

Directions:

Turn broiler onto high and adjust oven rack to the top.

In a small bowl, combine all ingredients except the tilapia. Set aside.Place tilapia fillets on a foil lined pan.Broil for 3 minutes.Remove from the oven, flip over and divide the parmesan mixture over theuncooked sides of the tilapia.Return to the oven and broil an additional 3-4 minutes making sure not to overcook the fish.

Yields 4 Servings

Recipe #8

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Cool Cucumber and Strawberry Salad with

Vinaigrette

1 whole cucumber, sliced5-6 Strawberries, sliced1 serving strawberry vinaigrette (See recipe below)Fresh ground white pepperStevia to tasteMint, chopped (optional)

Directions:

Slice strawberries and cucumber.Add dressing, Stevia and pepper to taste.Allow to marinate for at least 10 minutes.

Recipe #9

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Cool Cucumber and Strawberry Salad with

Vinaigrette

Vinaigrette

Strawberries (5 to 6 medium size)1 tablespoon apple cider vinegar1 tablespoon lemon juice1 tablespoon Olive OilDash of saltDash of cayenne (optional)Fresh ground black pepper to tasteStevia to tasteWater for desired consistency

Directions:

Combine all ingredients in food processor. Puree until smooth. Pour over freshgreen salad. Garnish with sliced strawberries and freshly ground black pepper.

Yields 1-2 Servings

Recipe #9

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(Cont.)

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Buffalo Chicken Salad with Greek Yogurt

5 oz non-fat plain Greek yogurt1/3 cup Franks Red Hot Wings Buffalo sauce1/2 tsp garlic powder1/4 tsp fresh ground black pepper1 lb boneless, skinless chicken breast, shredded2 celery stalks, finely chopped1/2 cup cilantro, minced1/2 cup (2 oz) low-fat mozzarella cheese

Directions:

In a large bowl, whisk together yogurt, buffalo sauce, garlic powder, and blackpepper. Stir in chicken, celery, cilantro, and low-fat mozzarella cheese.Refrigerate until serving or up to 5 days in the fridge.

Yield: 4 cups chicken salad

Recipe #10

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