Grapefruit Diet Blog & not only!

1 med red onion chopped
1 tsp olive oil (or for lower CFF use olive oil spray)
1 tbl brown sugar
1 lrg pink grapefruit
1 x jalapeno peppers minced (1 to 2)
1 x garlic clove minced
1 sm ripe avocado peeled, pitted,
diced
3 tbl fresh cilantro minced (optional)
2 tbl grapefruit juice (from the grapefruit)
1 tbl lime juice
1/4 tsp salt

- Saute onion in sprayed pan til lightly golden. Stir in sugar and saute til glistening.
- Move to bowl. Halve grapefruit and section. Remove seeds and chop. Add remaining ingredients. Let sit awhile to blend flavors. Refrigerate leftovers (if there are any).
NOTES :
This recipe was in our local newspaper a few weeks ago and is delicious. It’s hard to believe it doesn’t have tomatoes in it. The %CFF is too high, but with baked tortilla chips or ones that you make yourself with corn tortillas baked with chili seasoning, it would be within the list’s guidelines.

3 x cucumbers
6 x pickled dill cucumbers
2 x red onions
1 lb plum tomatoes
1/4 x cabbage white
2 x serrano peppers or 1 Thai
3 x oranges juice
1/2 x pink grapefruit juice
2 x limes juice
1 tbl salt

- Peel the cucumbers, scoop out the seeds, slice, sprinkle over half the salt and leave to marinate while you prepare the remaining ingredients.
- Roughly chop the pickled cucumbers, finely dice the red onion, dice the tomatoes, shred the cabbage and seed and dice the chiles. Place all the vegetables in a bowl, squeeze over the citrus juices, sprinkle with salt, and stir well. Chill for up to 3 days before serving. Serve with burgers or sausages.

3    lrg    grapefruit or 4 sm
2    tbl    fresh thyme leaves
1/2    cup    dry white wine
1/4    cup    honey

- With sharp knife, remove skin and white pith and discard. Working over a bowl to catch juice, cut grapefruit segments from surrounding membranes, letting them drop in bowl. Squeeze juice from membranes into a small saucepan. Drain any juice from bowl of segments into the pan.
- With back of a spoon, crush thyme leaves to release their fragrance.
- Add to saucepan along with wine and honey. Simmer over medium-low heat until sauce is reduced to 1/2 cup, about 12-15 minutes. Strain syrup into a bowl and let cool to room temperature. Arrange sections on dessert plates and drizzle with syrup. Garnish with thyme leaves is desired.

1 x grapefruit (juice and pulp)
1 tsp  dijon-style mustard
3  tbl  minced fresh basil
1  lb  chicken cutlets sliced into thin
strips
olive oil as needed
1/2    tsp    cornstarch
1    x    grapefruit sectioned

- Combine the grapefruit juice and pulp, mustard and basil in a 9-inch (23-cm) glass pie dish and toss in the chicken. Let marinate for about an hour.
- When you’re ready preheat a browning dish according to manufacturer’s instructions, which should be about 5 minutes. (If it doesn’t have a nonstick surface, paint with a bit of oil after preheating.) Microwave the chicken strips (minus marinade), uncovered, on full power for about 3 minutes minutes, flipping midway Let stand while you prepare the sauce.
- Whisk the cornstarch into the marinade and microwave uncovered until thick and bubbly 3 to 4 minutes, stirring every minute. Pour over the chicken and serve with grapefruit sections.
- Serving Ideas : spinach salad and a dinner roll
- NOTES : Choose the color grapefruit you prefer but be aware that pink contains far more vitamin C than yellow!

Ingredients :

2 x Texas red grapefruits
8 lrg strawberries
2 med bananas ripe
8 oz strawberry banana yogurt
2 tbl honey
1 cup crushed ice

- Juice grapefruits. Measure 1 1/3 cups juice. Add strawberries. cut bananas into chunks. Combine all ingredients in a blender and whirl until smooth.
- Makes 4 8 ounce servings.

1 x grapefruit peeled
8 oz pineapple chunks
1 tbl cornstarch
1 tsp soy sauce, low sodium
2 x  skinless boneless chicken breasts
1 med  clove garlic minced
1/2  tsp  vegetable oil
1/4  lb snow peas trimmed
2  x green onions sliced diagonally

-Peel and section grapefruit over bowl; reserve juice. Drain pineapple well, reserving juice. Combine juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce. Rinse chicken breasts and pat dry; remove any excess fat. Cut into thin strips. In large non-stick skillet, sprayed with non-stick cooking spray, stir-fry chicken with garlic in oil over medium-high heat for 5 minutes, or until lightly brown.
-Add the snow peas and cornstarch mixture and cook, stirring until thickened. Add grapefruit, pineapple and green onions and cook until evenly heated.
-Each of the four one cup servings contains 146 calories and 2 grams of fat. [aicr est]
-NOTES : Grapefruit instead of oranges and good!

Ingredients :
1  lb    Large sea scallops
2  x    Pink grapefruit
2  tbl    Snipped chives
16 oz    Kale or spinach - fresh
2 tsp    Olive or hazelnut oil
2 x    Garlic cloves - halved

-Rinse scallops and pat dry. Slice in half. Place in large glass bowl.
-Working over bowl (to catch all the juices), peel and section the grapefruit. Add the sections to the scallops, squeeze leftover membrane to get all possible juice. Add chives and toss gently. Refrigerate for one hour.
-Wash and trim the kale or spinach, break into small pieces. Drain in colander, but don’t shake off excess water. Set aside.
-Place scallop mixture in a shallow pan. Broil, close to the heat, for 3 minutes, turn pieces, broil additional 2 minutes.
-Heat oil in large no-stick frying pan over medium heat. Add the garlic and cook until golden, about 2 minutes. Remove garlic. Add kale or spinach to pan and cook, stirring, about 4 to 6 minutes.
-Divide greens among dinner plates and top with scallops and fruit.

Bonn Appetit!