Recipes

Mustard Fiesta Tilapia

Lay tilapia filets on baking sheet that has been rubbed with a very thin layer of coconut oil.


Spread prepared stone ground mustard (no sugar) on top of each filet. Sprinkle liberally with Fiesta Dip Mix (from Tastefully Simple) or other spicy seasoning (no sugar added)

Broil until nice and brown on top and fish is flaky. Weigh into 3 oz portions.


Onion/Garlic London Broil


London Broil, thinly sliced crossgrain in 1/8 in slices (the grocery store slices it for me)

Place a layer in a 9x13 glass baking dish, overlapping slightly. Sprinkle liberally with onion powder, garlic powder, salt, pepper and fresh crushed garlic. Add another layer on top, sprinkling again with spices. Add 1/2 to 1 cup of water, cover with foil and bake at 300 for two to three hours. Divide into 3 oz portions and put into Ziploc baggies to freeze.


Cole Slaw

1 pkg angel hair finely shredded cabbage
2 Tbs apple cider vinegar
2 Tbs red wine vinegar (no sugar)
2 Tbs lemon juice
2 tsp prepared stone ground mustard (no sugar)
Dash of celery seed
Sprinkle of onion powder
Salt
Pepper
3-6 drops liquid Stevia
2 Tbs. milk

Place the cabbage in a bowl. In another small bowl, mix the rest of the ingredients together until well blended. Drizzle over cabbage and stir well. Put in fridge for at least an hour before serving. This made a least 2 good-size servings.

Motato Soup  

(Mock+Potato lol) P2 recipe

12 radishes, sliced
100g chicken
rosemary
parsley
onion powder
garlic powder
sea salt
pepper

Bring the radishes and chicken to a boil in just enough water to cover. Let boil about 10 mins, until radishes are really soft. Remove half of the chicken and cube it... set aside. Puree the radishes, water, half the chicken, and spices (to taste) with an immersion blender or in a food processor/blender. Return to pan, with the cubed chicken, and heat through.
Serve with breadstick! YUM!

96 calories (without bread). You can always add more radishes, too! :)

Radish Hash

Radish hash gives you a great way to prepare your veggies and get in the the lovely radishes that are only 1 calorie per! 

1-2 bags (or about 15) red radishes

1-2 tbs chopped onion

1 protein portion, chopped and uncooked

chicken broth

salt, pepper and other preferred spices

Shred or chop your radishes. I chop mine with a slap-chop. Dice the onion.

Cover the bottom of a non-stick pan with chicken broth and heat it up.

Toss in your onions and radishes and protein.

Salt, pepper and spice them according to your tastes.

Toss and cook until onions and translucent and meat is cooked through.

Let sit and cook in pan and brown a bit. Serve up and enjoy!

Variations:

Chop shrimp into the mix and add some Old Bay - seafood hash!

Classic Chocolate Delight 

(recipe from www.miracleskinnydrops.com)

1 C. Coconut Oil, melted
1/2 – 1 C. cocoa (some do less to cut down on bitterness)
Stevia to taste (Flavored Stevia for variety)
Agave Nectar (Optional for Phase 3-4 only)
 

Fluff cocoa with a fork to break up any chunks. Add melted Coconut Oil.

Mix in Stevia adding more or less depending on taste. 

Add a few sticks or drops of Agave Nectar, if desired for Phase 3 or 4

Pour into mini muffin liners or small round ice cube tray and put in freezer to harden. 

Yummy treat that seems "sinful"!

(UPDATE 4/23/11 I've discovered that for me, this causes my diet to stall. :(  So, therefore I will have to wait until Phase 3 to have it. If you add it to your diet, do it slowly and see how your body reacts to it!)

This is one of my very favorite recipes for Phase 2!

Garlic Chicken Asparagus Bake (minus melba toast and paprika)

Garlic Chicken Asparagus Bake                             

100 grams cubed chicken, raw

Asparagus chopped

½ cup chicken broth or water

1 Melba toast crushed (optional)

1 clove garlic crushed and minced

2 tablespoons onion chopped

Dash of paprika

Salt and pepper to taste

Place chicken, asparagus, liquids, and spices and pour into small baking

dish. Bake at 375 degrees for 30 minutes or until bubbly and hot. Top with

crushed Melba toast crumbs and sprinkle with paprika.

Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)


Another new favorite:

Italian Beef Roast

2-4 lb beef roast

16 oz beef broth (next time I’ll use the whole 32 oz to have enough au jus for dipping)

¼ to ½ cup diced jalapeno peppers (recipe called for ½ jar of pepperoncini with juice, hence the Italian flavor, but I didn’t have those)

2 Tbs Italian Seasoning

½ Tbs sea salt

Place roast in oven-safe covered baking dish (I used my Pampered Chef Covered Baker). Pour beef broth over roast. Add peppers over top. Sprinkle with Italian seasoning and sea salt. Cover and place in 275 degree oven and bake for 6 hours. (I baked mine at 300 for 5 hours and it turned out just fine) Shred beef, using two forks. Measure out 3 oz portions and enjoy! Yummy! You can put 3 oz portions in ziploc bags and freeze to enjoy later. Or, for the rest of your family you can toast some french rolls under the broiler, add the roast beef, some provolone cheese on top, and stick back under the broiler until cheese is melted. Serve with little bowls of au jus for some scrumptious french dip sandwiches.

A few days later, I made a deeeeeelicious salad with the leftovers:

Italian Beef Salad

romaine lettuce, sliced in strips

fresh spinach, sliced in strips

3 oz beef roast, shredded

1/2 cucumber, quartered and sliced

red onion, chopped

strawberries, sliced

Mix all together on a nice big plate or bowl. Squeeze half a lemon over top in place of dressing. Sprinkle with salt & pepper to taste. Or, I used a Steak and Chop Grinder from Aldi's (sea salt, pepper, onion, garlic, etc) and ground a little over the top. It was fabulous and filling!!