8 Scarsdale Diet Recipes

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8 scarsdale diet recipes

How to prepare delicious Scarsdale diet meals?

That’s the million dollar question every SMD* starting dieter asks in the begging of the diet.

*SMD stands for Scarsdale Medical Diet.

Most common SMD scenario is start on Monday.

Here are the first 7 Scarsdale Diet Recipes you can begin with.
These are recipe meal ideas for the first 3 days – Day 1 till Day 3 (i.e. Monday to Wednesday).

Let’s continue with the next portion of delicious Scarsdale diet recipes.

I am gladly sharing next 8 Scarsdale Diet Recipes with you:

These are SMD recipe meal ideas for the next 2 days – Day 4 and Day 5 (i.e. Thursday and Friday).

8. Eggs and Chicken Livers

Day 4 Lunch


  • 2 eggs, well beaten
  • 2 tbs. chicken bouillon
  • 2 chicken livers, membrane and fat removed
  • Onion salt to taste
  • Cayenne (red pepper) a pinch

Cook chicken livers in bouillon until they get the right color – light pink inside.
Remove from heat and chop fine. Add liver to eggs. Season with salt and cayenne.
Spray pan and cook mixture. Use wooden spoon to stir it.

Number of servings: 1

9. Baked Chicken Breasts

Day 4 Dinner


  • 2 boned chicken breasts
  • 1/2 tsp. celery salt
  • 1/2 tsp. mixed herbs )
  • 1 cup bouillon
  • 3 tbs. dry white wine
  • Paprika
  • 1/2 tsp. minced onion and parsley<.li>

Preheat oven to 350 degrees.
Remove skin and all visible fat from chicken breasts and cut them into halves.
Rub the meat all over with mixture of the celery salt and mixed herbs.
Mix bouillon, wine, onion, paprika and parsley and poor them over chicken in a baking pan.
Bake 25 minutes in a foil covered pan. Remove foil and bake 15 more minutes.
Honestly, time depends of chicken and taste, but normally chicken must be tender to the fork.

Serve the Baked Chicken Breasts with juice.

Number of servings: 3-4

10. Spinach Delight

Day 4 Dinner


  • 1 package frozen spinach or 12 oz fresh spinach
  • Chicken broth
  • 1 tbs. grated onion
  • 2 tbs. low-fat yogurt
  • salt to taste

If you use fresh spinach – put fresh spinach in a large pot of boiling water. Cook 3-5 minutes. Drain thoroughly.
If you use frozen spinach – prepare frozen spinach according to package directions using chicken broth instead of water. Drain thoroughly.
Once spinach is ready – stir grated onion, yogurt, and seasoned salt to taste into spinach. Heat for 3 minutes and serve.

If you prefer more creamy-type spinach then you can chop the ready made meal in a food processor/chopper before serving.

Number of servings: 2

11. Peach with Raspberries

Day 4 Dinner


  • 1 whole medium size peach in season, or 2 halves packed in water and well drained when out of season
  • 1/2 cup raspberries in season, or packed in water and well drained when out of season
  • 1 teaspoon of vanilla extract
  • 1/2 packet artificial sweetener

If you use fresh peach – put it in boiling water for 10 minutes and then peel it.
Mix the 1/2 cup of raspberries with the vanilla extract and the sweetener.
Wait 30 minutes for the mixture to absorb flavors. Pour it over the peach.

Chill 30 minutes before serving.

Number of servings: 1

12. Eggplant Italiano

Day 5 Lunch


  • 3/4 cup parboiled diced eggplant, well drained
  • 4 large mushrooms, sliced
  • 1 tbs. onion, minced
  • salt and pepper to taste
  • 1 tbs. chopped parsley

Coat skillet with nonstick cooking spray.
Add diced eggplant, turning with spoon until lightly browned.
Add mushrooms, and onion, salt and pepper.
Cover, simmer for 15 minutes.
Add parsley, heat 5 minutes longer.

Serve piping hot.

Number of servings: 1

13. Cold Poached Fish

Day 5 Dinner


  • 1 pound center cut fresh red snapper, striped bass,
    or other available fish, with bone
  • Court Bouillon:
    one cup white wine vinegar

    1 cup dry white wine

    1 stalk celery, cut up

    1 carrot, cut up

    1 sprig dill
    2 cloves
    3 whole peppercorns
    1 tbs. salt
    1 tsp. dry mixed herbs

Place a rack on bottom.
Put fish in poacher, just cover with water, then remove fish and put aside.
The depth of the water will now indicate how far up to fill saucepan with court-bouillon.
Pour out water and put all ingredients for Court-Bouillon into poacher,
adding water to reach previous depth.
Cover and boil 20 minutes.
Wrap fish in cheesecloth to hold it together, and lower to rack in poacher.
When court bouillon boils again, reduce heat to very slow simmer.
Allow to poach 10 minutes for each inch of fish measured at its thickest point.
(20 minutes if 2 in. thick, 25 min. if 2 1/2 in thick, etc.)
Fish should flake easily with a fork when done.
Carefully remove from poacher, drain on paper towels,
wrap in clear wrap or foil and refrigerate until chilled through.

Remove cheesecloth, peel skin off fish and serve with
*Mustard Sauce Henri.

Number of servings: 2

*Mustard Sauce Henri

  • 1/4 c mustard
  • 1/3 packet artificial sweetner
  • 1/8 c white wine vinegar
  • 1/4 c plain low fat yogurt
  • 1/4 cup chopped dill
  • salt and pepper to taste

Mix well all ingredients and keep in a jar.
Refrigerate up to 2 weeks. Great on vegetables and seafood.

14. Lobster a la Nage

Day 5 Dinner


  • 1 cup cooked lobster meat
  • 1/2 cup chicken broth
  • 1/4 cup diced celery
  • 1/4 cup chopped parsley mixed with 1 tbs. fresh or dry dill
  • salt and pepper to taste
  • 1 egg yolk
  • 1/4 cup dry white wine
  • pinch of cayenne

Bring chicken broth to a boil, add celery, parsley-dill mixture, salt and pepper.
Turn heat down and simmer 10 minutes. Add lobster pieces.
Heat 5 minutes. Mix egg yolk with wine and cayenne, and stir into hot mixture.

Serve immediately.

Number of servings: 1

15. Baked Apple Oscar

Day 5 Dinner


  • 1 medium baking apple
  • 1/2 cup water mixed with 1 packet artificial sweetener
  • 1/8 tsp ground Ceylon cinnamon
  • Pinch of nutmeg

Preheat oven to 375 degrees.
Core and peel apple, leaving fruit whole.
Place in a small baking dish. Pour flavored water around it.
Bake for 20 minutes, then check to see if fruit is cooked through.
It should be firm. Bake longer if necessary, then place under broiler 2 mins.

Let cool to room temperature.

Number of servings: 1

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