TACOS - INCREDIBLE TACOS
See - BEEF
*TEA - GINGER
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*TOMATO SAUCE - HOMEMADE OVER CHICKEN
Take 2 Tomatoes and use a blender to get desired consistency (make sure you don't blend into liquid). Put contents into a sauce pan on medium heat. Add all of your favorite seasonings. I personally use minced garlic, salt and italian seasoning. I also add a little Braggs Raw apple cider vinegar to it for extra flavour. When you notice the sauce starts to bubble, turn the heat down and simmer with the lid on for 10-15min or until desired flavour and texture. Have fun and experiment with different seasonings and always add to taste!
Note: I never know the amounts of each ingredient I use - I just add to taste.
Split the sauce into two equal amounts and pour one portion over your chicken (or any of your proteins) and serve. Makes enough for 2 meals and satisfies your vegetable limit per meal. ENJOY - by Chris
TOMATO SAUCE - BULK
Bulk Tomato Sauce:
Per dozen roma tomatoes
1 dozens roma tomatoes - weigh all then divide by the 180 g/ tomato
serving so you know the number of portions - right the number down.
Remove the stem - if you have a killer blender then just cut into quarters if not maybe peel
Add the following:
1/2 cup vinegar
1 T onion pwd,
1/8 - 1/4 c italian seasoning blend
1/2 tsp cayenne pepper
1 tsp cumin
add a pkg or two of stevia,
Approx 1 clove per tomato (more or less to taste) minced - brown in 1-2 T of braggs in a stock pot
Add the tomato mixture
Add 1 bay leaf
Let it quietly reduce barely simmering until it is thick enough to suit you ... several hours. Afterward I put a pitcher on the scale - zero the scale then pour the sauce into the pitcher and weigh. Divide the weight by the number of servings that you wrote down earlier. Then I set the individual size baggie on the scale, zero it, then pour over the correct number of grams in your serving ... mine is usually 130 or so. Stand the sealed snack bags in a flat pan and freeze. When I use them I add whatever additional flavoring ... cilantro, red pepper flakes, more cumin - any seasoning to take the sauce more toward Italian, asian, or mexican.
I really like a number of the tomato/meat/miracle noodle/spice combinations but the whole make the sauce each time was too big a pain. Now that I have assembly line, freeze as many as 3 dozen individual portions, and clean up once it is no big deal. Take what you need out of the freezer, strip the bag off, drop the frozen chunk into the pot or skillet, add seasoning toward mexican, Italian, curry, Asian or whatever and presto final dish. During P3 add chopped celery, chopped peppers ... and whatever non-caution veggies you want to the mix. - by Sharon
TOMATO SOUP with BEEF and NOODLES
See SOUPS / STEWS
TOMATO - STUFFED - BEEF
2 small tomatoes (equal to 1 cup)
3/4 cup fat free cottage cheese
Garlic (fresh minced or powdered is up to you)
Chili powder (optional)
Cayenne pepper (optional)
Any other seasonings that you like. Be creative!†
Preheat oven to 450º F
Prepare your tomatoes. For one tomato, cut off the top and dig out the middle. Set this aside. Place the hollowed out tomato in a small baking dish. Dice your other tomato into little bits (peeling optional) and add to the other tomato that you have set aside.
Sauce: In a small saucepan, combine diced tomatoes, vinegar, garlic, and other spices to taste. You may mash the tomatoes together once they have softened for a smoother sauce. When your sauce is seasoned the way you want it allow it to simmer for a while. (By now your kitchen should smell AMAZING!)
Stuffing: Mix your cottage cheese with garlic and spices.
Note: I will not eat food until it looks appealing. In this recipe, I was not excited about runny curds and whey oozing out of a tomato. To fix that issue and make it far more appealing I forced the cottage cheese through a wire strainer. This gave it the look and texture of ricotta! :)
Assembly: Stuff the hollowed out tomato with the cottage cheese mixture and place in oven. Bake until the top of the cheese is browned slightly (time varies). Remove from oven and top with your sauce. You may want to put it back in the oven for a few more minutes.
Note: Not all of the stuffing will fit in your small tomato. To solve that problem, I just spread the rest of the cottage cheese mixture around the tomato in the baking pan halfway through the baking process. Remove dish from the oven and let it sit for a couple minutes. Serve and enjoy! †Check your labels! Some spice mixes contain sugar! Avoid these! - by Bethany
TOMATO - STUFFED - CHICKEN
1 large ripe tomato that is firm (slice 3 times to form 6 wedges, but do
not cut all the way through)
1 cooked chicken breast minced
1/2 teas onion powder
2 Tlb Waldens Mayo
dash of black pepper
dash of salt or to taste
other herbs as desired (read labels for hidden sugars or starches)
Mix ingredients except tomato. Stuff into tomato wedges. 1 protein 1 veggie -by Pamela
1/2 c. sweet grape tomatoes, halved
(or 1 ripe, medium tomato, sliced and partially seeded)
1 pkt. stevia
other seasonings to taste, opt.
Place tomato halves on foil-lined cookie sheet. Sprinkle with stevia. Place 6 to 8 inches under broiler until bubbly and "toasted" to desired doneness. A sprinkle of cinnamon and slightly more sweetener makes these a treat, but savory seasonings also work well, even with the 1 pkt. stevia used in the recipe. These make a delicious as a side dish or legal "dessert". Recipe courtesy of my Granny, who had a bumper crop of tomatoes one year, and neighbors who started to pretend they weren't home when they saw her coming up the walk with a basket! We got to be guinea pigs, and we loved these...but with REAL sugar...sigh. -by Ellen
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In a small container with a lid mix together:
Stevia - powdered works best, but liquid works well too if you want a flavor
Slowly add 3% hydrogen peroxide until pasty. A little bit thick is good.
Store with lid.
Stevia has healing properties - it is actually good for your teeth and gums! Who knew?!?!?! :D - by Suzanne
TOOTH WASH - SOLE - HIMALAYAN CRYSTAL SALT
Tooth Brushing: brush daily with brine solution. This harmonizes over-acidity, soothes gum bleeding and reduces periodontal disease, bad breath.
How to prepare the Sole "HIMALAYAN CRYSTAL SALT"
Sole is a mixture of water and salt. The object is to saturate the water with dissolved salt so it can't hold anymore. You'll know that you've created sole when there are undissolved salt crystals in the water. You can't oversaturate the water with salt. The crystals will simply drop to the bottom of the container.
* Place several Himalayan Crystal Salt stones or Himalayan Crystal Salt granules about an inch deep in a glass container. (A canning jar works well.)
* Cover the salt with two to three inches of pure, spring water. Let the salt dissolve for 24 hours.
* If all the salt dissolves in 24 hours, add more salt to the container. The sole is finished when the water can no longer dissolve the salt and the salt crystals drop to the bottom of the container. There will always be salt crystals in the jar. It doesn't matter if you have only a few crystals or many. The water is saturated and is now sole.
* Cover the container to prevent the water from evaporating. Since salt is a natural preservative, the sole will keep forever. It can't spoil or go "bad" - by Mickey
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