Phase 2 Recipes-S (Salads, Salad Dressing, Sauces, Soups, Seasonings and Spreads)

S

SALADS

SALAD - APPLE CHICKEN

Take 100g ground chicken and mix with the following:

1/2 Tbsp minced garlic

1 chive

1/2 Tbsp dried onion flakes

1 tsp salt

1 sqeeze braggs amino acids

1-2 drops stevia

1/8 apple cut into small thin chunks

1/2 Tbsp lemon pepper

1/8 lemon's juice

1 Tbsp milk (optional)

Cook in pan over med head... make sure u chop it with ur spatula to keep it "ground". just cook like scrambled eggs. Keep covered when your not stirring. Cooks in 10-15 mins... depending on if you like it browned or not. Slice your romaine lettuce into shreads (like taco bell does) Mix together while chicken is hot, and enjoy!    -by Angie

SALAD - BLACKENED PRAWNS SPINACH SALAD w/ STRAWBERRY VINAIGRETTE

SALAD - CHICKEN CAESAR

Grilled Chicken
Romaine Lettuce
Walden Farms Alfredo Sauce
Melba Toast

Put your Chicken in a zip lock bag with Vinagar of your choice, garlic, basil, salt, pepper - let marinate for a couple of hours in the fridge. Cut up your Romaine Lettuce- place on a plate. Grill your Chicken and let it rest for a good 5 minutes before you slice it (or the juices will run out). Place the sliced Chicken over the salad. Top with Walden Farms Alfredo Sauce. Crush up your Melba Toast and sprinkle on top. You can also bring this for lunch - I prepare the chicken and freeze in portion size to grab and go.     -by Angel


SALAD - CHICKEN CUCUMBER

100 g chicken - cooked, chilled, and cubed
Persian cucumbers (or regular) - 1 portion sliced
Apple cider vinegar
Stevia
Sea salt
Pepper
Garlic powder

Mix all together in a bowl until covered with flavor! Yum!   - by Suzanne

2 big handfuls of fresh baby spinach leaves
100g grilled chicken, chopped into bite sized pieces
100g fresh strawberries, chopped into about 8 pieces apiece
2 Tbsp milk
1-2 tbsp fresh lemon juice
1 tsp stevia
sea salt
black pepper

Whisk together the milk, lemon juice and stevia. The milk will get a bit thicker, and seem very like buttermilk. Add a big pinch of sea salt and taste. Adjust as you like, I like mine with all 2 Tbsp of the lemon. Pour over the spinach and strawberries and toss. Top with the chicken and finish with a grind of fresh black pepper and possibly a bit more sea salt.

The juice from the strawberries blends with the 'buttermilk', and the result is very tasty and so simple to make. (This dressing had me licking the bowl!) Enjoy!     -By Autumn

SALAD - CRAB SALAD OVER BABY ROMAINE

SALAD - CRUNCHY APPLE CHICKEN SWEET SALAD

(from Tammy Skye's HCG dieter's gourmet cookbook-(from link rob has on main page) this is a free sample of her recipes so it's ok for me to post it here.) I made this and it is so good! Very refreshing. The crunch is nice from the celery and apple. I make a couple batches so I can eat on it for two days or so.

Ingredients
100 grams chicken cooked and diced
1 apple diced
3 stalks celery diced
3 tablespoons lemon juice (only put a few squeezes of this so maybe it was 1 TBS.)
1/8 teaspoon cinnamon
Dash of nutmeg (I left this out- substituted pinch of curry powder, yum!)
Dash of cardamom (I left this out)
Dash of salt
Stevia to taste
Wedge of lemon

Directions:
Mix ingredients together, sprinkle with stevia and cinnamon. Chill for 20 minutes. Serve with a wedge of lemon and enjoy.
Makes 1 serving (1 protein, 1 vegetable, 1 fruit). **Phase 3 modifications: Add chopped walnuts or raw almonds. Mix in low sugar Greek yogurt or 1 tablespoon of mayonnaise for a creamier texture.    -by Jennifer

SALAD - ORIENTAL CHICKEN

SALAD - SHRIMP AND DICED CUCUMBER

This is more like desert, it is SO GOOD!

100g diced cucumber
100g baby/salad shrimp (precooked, rinse and dry)
3 Tbsp apple cider vinegar
3 shakes Braggs® Liquid Aminos
2 Tbsp fresh cilantro, cut up (optional, But I LOVE cilantro!)
Dash of Onion Powder
Dash of Garlic Powder
1 pkt of stevia
4 pickled, dill garlic cloves, cut up (Optional, but I had them on hand and they are delicious!)

Mix all together and serve with a grissini. Very quick to fix and absolutely delicious!   -By Cathy

SALAD - SHRIMP LOUIS

*SALAD - STRAWBERRY CELERY

sounds weird but strawberries, celery, a dash of vinegar, and stevia...   very satisfying    -by Gina


SALAD - STRAWBERRY CHICKEN

Spinach - washed and dried
100 grams chicken - cubed & cooked
100 grams strawberries cut up
2 Tablespoon apple cider vinegar
1 Tablespoon water
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon granulated garlic
Stevia to taste
1 Grissini bread stick- chunked (crouton style)

Mix strawberries, vinegar, water, & spices together - chill. Put spinach in large bowl. Sprinkle chicken over spinach. Dribble strawberry dressing over chicken. Add grissini.   - By Suzanne


SALAD - SWEET STRAWBERRY/BEEF

3.5 oz lean organic angus beef (season to taste)
Cook in a non-stick pan. Use 1-2 tbs water to make a rue out of the pan stickings.

What ever lettuce you prefer in a bow, torn to bits. 4 strawberries cut in small bits. Sprinkle stevia over the top of the strawberries.
A dash of pepper and salt. cut up the steak in small bits an place on top. Pour the juice to make it like a poor man's wilted salad.
I squeezed lemon and a bit of balsamic on top. The sweet, the tart, and the meat actually complimented one another. I was pleasantly surprised.     -by Kitty

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SALAD DRESSINGS

LEMON GARLIC DRESSING

2 Tbs water
juice of 1 lemon
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard


blend all ingredients together and enjoy!
- By Angelique



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SAUCES

THAI PEANUT SAUCE

1/2 cup Walden Farm's Peanut Sauce

1 tbs lemon juice

2 tbs milk

1 tsp Bragg's Liquid Amino's®

1/4 tsp garlic powder (or one clove)

1/4 tsp chipotle peppers (substitute whatever kind of peppers you have/like, increase amount for more heat). Mix with bag of Shirataki noodles. Makes 3 servings.  - By Courtney

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SEASONINGS

*SEASONING MIX - EMERIL'S CREOLE

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.     - by Catherine


*SEASONING MIX - EMERIL'S SOUTHWEST

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
- by Catherine


SHRIMP BOIL SEASONING MIX

4 bay leaves
1 tbsp. black peppercorns or coarse pepper
1 tbsp. salt
2 tsp. cayenne pepper
1 tsp. celery seed
1 tsp. whole cloves
1 tsp. mustard seed
1 tbsp. allspice
1 tsp. dry thyme leaves

Combine all ingredients. One recipe will season 2-3 quarts of water; enough to cook 2-3 pounds of shrimp.   - by Niki


SPANISH DRY ADOBO SEASONING

Re-use a tall spice bottle you have with shaker holes or try to find one at store. I did regrind the Oregano because it was still a bit to coarse and I used a cleaned coffee grinder to do this. Make just one batch at a time unless you freeze some. I use it all the
time on fish, chicken and meat and in salad dressings so that is not a problem for me.

This will make about 1 cup of seasoning:

6 Tablespoons of Salt ( I used Himalayan Pink Salt)
3 Tablespoons of Onion Powder
3 Tablespoons of Garlic Powder
3 Tablespoons of Ground Black Pepper ( I had a grinder of different types of pepper corns and used that)
1 1/2 Teaspoons of Ground Oregano ( I goofed on this one when I made mine-I put in 3 Tablespoons of the
Oregano and it still came out good)

Place all ingredients in a jar with a tight fitting lid. Shake well and store for up to 2 months in a cool dry place. ( I have kept my adobo that I used to by with no preservatives for over that time and it was fine). You can add 1 teaspoon of any or all of the following to customize your dry Adobo: Ground Cumin, Dried Citrus Zest, Orange, Lemon or Lime( this you can wait till Phase 3 because its not on P2 Protocol, Saffron Achiote powder. Well thats it hope you enjoy.    - by Leslie
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SHRIMP - BAKED
See FISH


SHRIMP BOIL SEASONING MIX
See SEASONINGS


SHRIMP - w/ GARLIC AND ASPARAGUS STIR FRY W/ NOODLES
See FISH


SHRIMP W/MIRACLE NOODLES
See FISH


SHRIMP in a NEST
See- FISH


SHRIMP - SPICY "POPPERS"
See FISH


SHRIMP - SOUTHERN BOIL
See FISH


SHRIMP - SPICY W/ CELERY OVER NOODLES
See FISH


SMOOTHIE - BERRY
See DESSERTS


SMOOTHIE - STRAWBERRY
See DESSERTS

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SNACKS

*SNACK FOOD - "POP"- NOODLES

Like popcorn? Take your miracle noodles (rinse very well), towel dry, then sprinkle with seasonings, put in your oven on the lowest setting and bake for half an hour or until crunchy. Have fun with it. You can do a spicy batch (kinda like pork rinds), salt and pepper, garlic and salt. Think about what kind of chips you like to eat.   - by Lindsey


ONION RINGS

I just ate some onion rings sooo good! I preheated at 425 degrees, used 2 egg whites, beat them until they made peaks, cut up my onion into rings. dipped onion pieces into egg white shook off extra egg white, and put on non stick cookie sheet single layer, baked for about 11 minutes, brown and crunchy....   - by Becky Sue

Additions: You could also crunch up your melba toast and throw your egg covered onion in a baggie with the crunched melba (like shake and bake)and really make crunchy onion rings...worth a try.   - by Jennifer

You can take the remaining egg whites and add the rest of your egg allotment (1 whole egg + 3 whites) and make an omlette to go with those!   - by Suzanne


*SORBET - LEMON
See DESSERTS

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SOUPS - STEWS

SOUP - BEEF AND ASPARAGUS

Ingredients:
100g beef, cubed
1 serving asparagus, chunked
Bragg's Liquid Aminos
Salt
Pepper
Chili powder
Cayenne pepper
Garlic powder
Any other seasonings that you like. Be creative!†

First, put some water in a pan and cook the beef with the spices and a little bit of Bragg's Liquid Aminos. (Go easy on the salt and the Bragg's!*) Let the water reduce, but DON'T POUR IT OUT! You want all the beef flavor in there!

When the beef is cooked (and smelling delicious!) add more water and bring it to a boil. When the water is boiling, add the asparagus. Cover the pan and let it cook for a while. Very carefully taste the broth and adjust your seasonings to your taste. Then just dish it up and enjoy! *Use of Bragg's Liquid Aminos and salt may cause you to hold on to water weight. Don't fret. It doesn't last long. Just drink lots of water to make up for it. †Check your labels! Some spice mixes contain sugar! Avoid these!      - by Bethany


SOUP - BEEF/or/CHICKEN and CELERY - W/ NOODLES (optional)

100 grams meat - beef or chicken
Sea salt
Pepper
Garlic powder
Onion powder
Braggs Liquid Aminos
Shirataki Yam noodles (optional)
Chopped celery with leaves (1/2 portion)

Cut meat into bite sized pieces.  In a sauce pan "Brown" meat in a small amount of water with the spices. Reduce the water down to kind of 'char' a little at the bottom of the pan. (Gives it kind of a roasted taste.)
Add about 1 1/2 cups of water,
Add garlic powder
Add Braggs aminos
Add the noodles
After that is hot, add chopped celery, cook until just slightly soft. Serve with other 1/2 portion celery sticks. Hope that helps. I am NOT a cook! I just like to eat.    -by Suzanne


SOUP - BROTH

Just broth:
Use filtered or distilled water, add salt and spices to taste, such as onion or garlic powder, celery seed, pepper, as to your
taste.  Stay on the plain side as you can add unique flavors for different meals as you cook. Make enough so you can store some of this "stock" or broth in glass jars in the refrigerator until you need it. Bring to boil and then simmer for 10-15 minutes. Use as a base for soups, or to steam veggies or fish.   - by Maggie

SOUP - CABBAGE 'N SOMETHIN'

This can be made with ground beef or ground chicken:

Take your 100g ground meat and place in skillet on med. do not crumble, leave in a slab. brown both sides then add 1-2 cups water and desired amount of shredded cabbage (50g or less should do it). water should just cover meat. add the following and cook covered on med high for 15 mins stirring occasionally:

*1 chive chopped

*3-4 shakes garlic

*3-4 shakes dried onions

*3-4 shakes onion powder

* 2 Tbsp apple cider vinegar

* 2 shakes lemon pepper

* 2 squirts aminos

*2-4 shakes paprika

*dash cayenne

*pinch of sea salt

*optional* 4-5 pieces dried jalapeno for spicy

Break chunks of meat up a bit before serving... ENJOY!

-by Angie


SOUP - CHICKEN CABBAGE NOODLE

Bring approximately two cups of water to a boil.
Add (according to your taste)
sea salt
pepper
garlic powder
onion powder
Bragg's® Liquid Aminos (soy sauce taste)

Cube your 100g of Chicken and add to boiling water. Allow to boil 5 minutes or so. Chop 100g Cabbage. Add to soup and turn down to simmer. Rinse noodles and add to soup (I prefer to chop up the noodles before I add them). Allow to simmer for another 5 or 10 minutes. Cool it down and enjoy!    -By Tiffany


SOUP - CHICKEN CILANTRO

I made chicken stock by cutting my 100 grams cooked chicken in chunks and added it along with a bit of onion powder and a few
grinds of the McCormick's Steak seasoning (allowed as it has only seeds, hot peppers, and salt in it). When hot and tasting nice, I added the cilantro which I had cut in about 1 inch pieces. Stired and served. This soup was truly yummy and the crispness of the still raw cilantro was so satisfying to crunch down on.    - by Maggie

SOUP - CHICKEN MINESTRONE

SOUP - CHICKEN AND SPINACH

Ingredients:
100g chicken tenders (boneless, skinless, and with any visible fat cut off), cut into small pieces
1 serving fresh baby spinach leaves
Bragg's Liquid Aminos
Salt
Pepper
Chili powder
Cayenne pepper
Garlic powder
Any other seasonings that you like. Be creative!†

First, put some water in a pan and cook the chicken with the spices and a little bit of Bragg's Liquid Aminos. (Go easy on the salt and the Bragg's!*) Let the water reduce, but DON'T POUR IT OUT! You want all the chicken flavor in there!

When the chicken is cooked (and smelling delicious!) add more water and bring it to a boil. When the water is boiling, add the fresh baby spinach leaves. Cover the pan and let it cook for a while, but don't overcook the spinach! Very carefully taste the broth and adjust your seasonings to your taste. Then just dish it up and enjoy! *Use of Bragg's Liquid Aminos and salt may cause you to hold on to water weight. Don't fret. It doesn't last long. Just drink lots of water to make up for it. †Check your labels! Some spice mixes contain sugar! Avoid these!    - by Bethany


SOUP - CHICKEN SPINACH

With the help of other recipes already posted I came up with this and call it Chicken Spinach Soup.

Start out by boiling about 1 1/2 cups of water with the seasonings of your choice (that are allowed of coarse). I used cracked pepper, a slight bit of sea salt, tad bit of onion salt, tad bit of seasoned salt, mined garlic and onion, a few other specialty spices. I let this boil to get the flavor rolling in with the water. While I am waiting for that to boil I cut up my 100 grams of chicken breast. Once the water came to a boil I added the chicken with another 1/2-3/4 cup of water. I turned the heat down to a med-low to give some time for the chicken to cook. Once the water came back up to a boil and the chicken seemed cooked, I added 1/2 tsp. of Braggs, 30 grams of baby spinach, about 60 grams of miracle noodles (add whatever amount to your liking) and another 1/2 of water. I then mixed it all up and let it come back up to a boil. After it came to a boil you are done, enjoy! :-)   -by Mike


SOUP - CHICKEN AND SPINACH W/ NOODLES

Chicken
Spinach
Braggs Amino Acids
Spike no salt
Celery salt

Cook chicken separately and add appropriate portion to each bowl of soup. Combine remainder of ingredients and season with Braggs and spike to taste.   -by Debbie


SOUP - CHICKEN STOCK

Weigh out your chicken before cooking and cut off what is over the 100 grams. Put filtered water in pot, how ever much you like to make (I usually make about 2 quarts at a time and store the rest in glass jars in the refrigerator - ready for the next day.) Now, add spices such as onion and/or garlic powder, pepper, celery seed and sea salt.  Don't add too many spices as you can add others to stock you have ready for a soup at
the time you make the soup and not be stuck with same flavor for
several days.

If your chicken has not yet been cooked, add it. If it has been cooked
cut the cooked chicken breast or tenders in small pieces and add to the
stock and cook until chicken is done or stock has taken up chicken
flavor.
You can also use it to steam vegetables or fish. Adds a little taste. Just keep in mind, that the stock already has salt in it, so
taste your concoction before you add more salt, as to what it needs.

- by Maggie

SOUP - CREAM OF ANYTHING SOUP

(could be cream of any veggie soup)

I do realize its not the best looking but.... it tastes incredible!

Take the recipe for the garlic ranch dip (See - COTTAGE CHEESE) It can be all dip, or partial, pour into small pot and cook with your fav veggie... asparagus, spinach, celery, etc. Add 1 Tbsp
dill and salt to taste. Boil on med low, until veggies are soft. Serve
and Enjoy!

You could do 1/3 garlic ranch dip w/celery, then 1/3 garlic ranch in soup with the rest of your celery, and 1/3 strawberry shortcake (See - DESSERTS) ... That's what I did! SOOOO GOOOD!

-by Angie

SOUP - CREAM OF ASPARAGUS

SOUP - CREAM OF ASPARAGUS

Steam well - 1 bunch Asparagus - the ones in my store are always about 5 ounces

Mix in blender:

Asparagus

3 cups water - I use what is leftover in the pot from steaming.

1 serving pea protein powder (amount depends on your brand)

2 tbs. Bragg's Amino's

1/2 tsp. garlic powder

1/2 tsp. dill weed

pepper to taste

Makes 2 servings.   -By Courtney


SOUP - GINGER SPICY SOUP (w FISH - optional)

2tbs minced garlic
1 onion OR 100g celery
100g white fish (optional)
pinch of black pepper
pinch of salt
1tsp cumin
2tsp curry
pinch of parsley flakes
3 tsp of onion powder or flakes
2 Table spoons of pure ground ginger (to taste)
1 tsp apple cider vinegar
1/2 to 1/4 of a lemon

In medium deep pan Brown some garlic and your veggie and spices & vinegar until garlic and veggie are nice and browned. (until they're starting to stick to pan). Throw in some fish and a squeeze of lemon: mix that up for another minute until your fish absorbs all those nice spices.

Pour in about one - to - one and a half cups of water, cover and cook on medium for about 2-4 min. (until fish is mostly cooked). Turn down the head and let simmer for another 2-3 min. You can add the rest of your squeazed lemon juice to add some zestiness.
Makes about 2 full bowls of ginger fish spicy soup YUMMM!      -by Randa


*SOUP - HOT and SOUR

1 cup water
1 dropper full stevia (any flavor)
2 TBSP rice vinegar (you can omit this, I did)
1 tsp tamari or 1/2 tsp chickpea miso
1 1/2 scoops** pea protein powder
1/16 tsp of chili powder (more if you want more spiciness)
dash cayenne
1/4 tsp ginger powder
2 celery stalks or asparagus
1/2 tsp konjac flour (can be omitted)
miracle noodles (optional)

Put all ingredients (only half of celery) except last two ingredients into blender and blend. If adding konjac flour add it last and blend again. If blender doesn't warm the mixture then put it in the microwave and warm it up. Then pour the soup over chopped celery and miracle noodles. Stir and eat.  (Note: for vegans on phase 2 this will be your protein and veg serving for one meal)
**Note: the amount of pea protein powder you put in each recipe depends on the protein powder you are using and how many calories it has...make sure you do not go over your allotted amount of calories for the day.    - by Melinda


SOUP - MEXICAN CHICKEN

Mexican Chicken Soup
100g cooked chicken, shredded into bite-sized pieces
2-3 cloves minced garlic
1/2 t cumin
1/2 t onion powder 1/2 t chili powder
1/2 t cayenne (use less if you don't want it as spicy)
diced tomato
2c homemade chicken broth
1/4 c fresh chopped cilantro (optional)

Preheat pot over medium-high heat. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.) Use a bit of your broth to keep garlic from sticking to the pot, if necessary. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne. Bring to a boil. Reduce heat to a simmer, and add chicken. Simmer for 20 minutes. Stir in cilantro, and simmer for 5 minutes more.    - by Becky Sue


SOUP - MODIFIED MISO

2-3 cups water
Sea Salt (to taste)
2 garlic cloves
1TBSP Braggs Aminos
100g white (protocol) fish
1/2 Shiritaki "Yam cake" cut into bite size pieces
100g spinach

Add to boiling water sea salt, garlic and Braggs. Then add chosen fish, cut into bite size pieces, and Yam cake pieces. Let simmer for 10-15 min. Add spinach. Simmer again 10 minutes. Yummy!! The fish broth is tasty and the Yam cake acts like the tofu you get in real miso soup! The spinach is a nice substitute for the seaweed also. The only thing missing is the green onion flavor.    -By Becky
(You can add chives and have the green onion flavor too)


SOUP - ONION - YUMMY BROWN ONION SOUP AND STOCK

On a day you make onions your vegetable, cut onions in pieces, according to your preference. Don't leave whole or half rings as eating that is not as easy as chunks are. Heat your frying pan and scoop onions in the hot pan and let them brown at the edges, turn frequently and turn off heat before they begin to get black/burned.  You, however, do want that yummy browned flavor. Heat a broth you already made, add salt and spices as needed, and add the browned onions, cook a little longer for the onions to get tender and enjoy a yummy onion soup. If you want to also make onion stock for later use, pour water or stock into the pan in which you browned the onions and the stock will take on that great brown onion flavor without being a vegetable portion.  Season to taste. Enjoy!
Happy shedding.     - by Maggie

SOUP - PEPPERCORN CHICKEN CELERY

Place desired amount of water (for broth) in pot with 100g chicken (not chopped yet) 2 shakes cayanne pepper and 1 Tbsp salt. Boil covered on high for 5-7 min's. Remove chicken from broth and mince with large knife. Place back into broth and lower heat to med. adding the following:

100g chopped celery (leaves are really good too)

7-9 peppercorns (can get these from your pepper grinders)

3-4 grinds of pepper

1 Tbsp chives

1 Tbsp finely minced garlic

1 Tbsp chunks of garlic

1 Tbsp onion powder

2 Tbsp ginger powder

1 tsp cayanne pepper

(if broth is too potent, add more water, salt taste test as well)

cook on med covered for 10-15min, serve with crushed grissini breadstick or dip in as pictured. Enjoy!   -by Angie

SOUP - SHRIMP & SPINACH RAMEN

SOUP - SEAFOOD AND CABBAGE

Take your 100g seafood and marinate in the following the night b4:

1 Tbsp dill

1/4 lemon's juice

1 Tbsp salt

1 tsp parsley

In sauce pan, put in the desired amount of water along with your marinated seafood and the following:

1Tbsp onion powder

1Tbsp garlic powder

1Tbsp dill

1tsp cayanne pepper

3-5 drops stevia, depending on amount of water (less is better)

splash of lemon juice

salt to desire

*optional* Splash of apple cider vinegar

Cook on low-med heat until cabbage is soft 20-40min... the slower u cook, the more flavor! Garnish with sprigs of cilantro (I tear it up and float it on top). Eat with grissin breadstick or alone! Enjoy!    - by Angie

SOUP - TOMATO with BEEF and NOODLES

Ingredients:
Two small tomatoes (equal to 1 cup)
100g beef (very lean ground is ok)
Miracle noodles (chopped into bits)
Walden Farms* Marinara sauce
Chili powder
Garlic powder
Sea salt
Black pepper
Ginger (optional)
Cayenne pepper (optional)
Any other seasonings that you like. Be creative!†

Dice your tomatoes and put them in a saucepan. Cook tomatoes into a sauce-like consistency and add spices and Walden Farms* Marinara sauce to taste. Sauce will be watery and slightly chunky. Let simmer for a while. Note: If you have a food processor, you can use it to pulverize your tomatoes for a smoother sauce. :) While the sauce simmers, brown your beef in a skillet with spices. Once the beef has browned nicely, throw in the chopped noodles. This will make the noodles absorb flavor from the meat and spices. Set aside.

To transform your chunky tomato sauce into a smooth soup, pour into a blender and blend until you reach the desired texture. You may want to add a little bit of water. Pour the tomato soup back into the saucepan and add the beef and noodles. Bring to a low boil, then turn down the heat and let it simmer for about 5 minutes. Serve and enjoy!

This meal equals:
1 protein serving
1 vegetable serving

*Available in some grocery stores in the health section and online   †Check your labels! Some spice mixes contain sugar! Avoid these!
- by Bethany

SOUP - TOMATO SEAFOOD BISQUE

SPINACH

Take part of spinach raw and eat as "salad". Just trifle a little bit of lemon juice over it, a little sea salt and spice of your choice. I
love the McCormick Steakhouse grinder spice. Then, I take the other half of of the spinach and put in a pot, add a little chicken broth to it, steam and then put a tiny bit of "Chinese 5 Spice" over it and stir, (go easy on it) but oh is that yummy. A very different taste experience. Choose the protein of your choice - it is good with both the salad and the steamed spinach.    - by Maggie

STEW - GINGER LEMON BEEF CABBAGE

75g cabbage

100g marinated lemon and pepper beef

water to desire

1tbsp ginger

1 tsp of the following:

garlic

onion powder

lemon juice

salt

cayenne pepper

optional pepper

4 drops stevia

Boil all ingredients at med heat for 20 min.     - by Angie
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"SPAGHETTI"
See NOODLES


SPICY CHICKEN AND ASPARAGUS OVER NOODLES
See CHICKEN


SPICY SHRIMP AND CELERY OVER NOODLES
See FISH


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SPREADS

*SPREAD - GARLIC BREAD SPREAD by DANIELNOTDAN

"Garlicness is next to Godliness." -- DanielnotDan

This is a super-simple and delicious spread that my wife thought I should post. It has garlic in it, so I said, "Why not? I LOVE garlic!" Oh. And I love my wife, too.

INGREDIENTS:

* 1-2 whole Garlic bulbs
* 1 Melba toast.

PREPARATION:

1. Oven to 370°.
2. Slice the pointy-top off of the bulbs of garlic, leaving a bit of the cloves exposed. They all don't have to be showing.
3. We use a terra-cotta garlic roaster, (essentially a shallow dish with a vented lid). But you can use a foil 'oven' or perhaps even an oven-safe dish with a large, empty can overturned on it -- make sure to poke a 'vent' hole in the opposite end of the can (the 'top' of your home-made garlic roaster). You could do this by puncturing it with a can opener, but only piercing the metal, not actually removing the end.
4. Place garlic bulb(s) in the dish, add 2 TBS water. Restaurants typically use Olive Oil, not water. But no Olive oil in P2!!
5. Cover and bake for 30 minutes (@ 370°).

SERVING:

1. Carefully remove your terra-cotta oven from baking oven and let the bulbs cool just a bit.
2. Each clove will contain a soft jelly-bean like nugget of roasted garlic. Separate and squeeze several of these onto a piece of Melba toast. Spread with a butter knife. The garlic will easily smash down into a thick paste.
3. You can even make a dip outta this stuff!
4. You can have as much garlic as you want, but only ONE melba toast per serving, please!
5. Serve warm or cold.

Bon Appétit!    -by DanielNotDan


STEAK or CHICKEN STIR FRY - See BEEF

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

STRAWBERRIES


STRAWBERRY BAKE
See DESSERTS

*STRAWBERRY CELERY SALAD
See SALADS


STRAWBERRY CHEESE CAKE'ish' TREAT
See DESSERTS


*STRAWBERRIES - CHOCOLATE
See DESSERTS


STRAWBERRY 'ICE CREAM'
See DESSERTS


STRAWBERRY LEMONADE
See DRINKS


STRAWBERRY

MERINGUE PIES
See DESSERTS


STRAWBERRY SMOOTHIE
See DESSERTS


*STRAWBERRY SORBET OR SMOOTHIE
See DESSERTS


STUFFED TOMATO
See TOMATOES


SWEET and SPICY CHICKEN
See CHICKEN


SWEET STRAWBERRY SALAD
See SALADS

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