Thank you Sister Kate for the recipe.

New to the program. On my 2nd week. During week one I was dying for some carbs. So I made a great tomato sauce with garlic, celery, Italian seasoning, Tomato (my 2X a week choice) and chopped chicken. (leftover from a roasted chicken from Costco)
For the pasta, I took large mushrooms and finely shredded them. I kept them raw and then covered with the hot spaghetti sauce at serving time. The sauce warmed the mushrooms but didnt cook them. It tasted so much like Pasta!! Best meal I've had so far.

Umm...I will definitely have to try this! Thanks!

pickle recipe (makes 6 jars)

brine:
8.5 cups of water
2.25 cups of white vinegar
.5 cups sea salt

mix together in a large pot and boil. remove from heat.

fill jars with spices of your choosing. i like to do different flavors, so here are some spice suggestions:

fresh dill
black peppercorn
garlic cloves
dried red chili peppers
coriander (whole seeds)
cloves
rosemary

pack pickling cucumbers on top of spices in the jars up to the neck as tightly as possible. you can do slices, spears, chips, halves or wholes.

pour hot brine into the jars of packed cucumbers to about .5" below the top of the jar. put the lids back on the mason jars.

place the sealed jars into a pot of water just up to the neck of the jars. bring to a slight boil and make sure the the lids have sealed (test by making sure that the lids can no longer be pushed in with your finger on the top). remove from water and let cool. store in a dark place that is not too warm or cold for anywhere from 3 weeks to 3 months. the longer they sit, the better, but they do taste good by week 3... just a bit more crunchy.

1 Cup Cauliflower
1 IP Tomato & Basil soup pack
Sea Salt
Pepper
Cayanne Pepper

Take cauliflower grate and steam until soft like rice about 4-5 mins.

Mix tomato & basil soup pack according to directions in shaker and add to pot with grated cauliflower.

Add sea salt, pepper and a dash of cayanne pepper to taste. Heat until desired temperature and serve.

Enjoy

1 cup prepackaged broccoli Cole slaw ( I pick out the carrots )
Sea salt
Garlic
Mrs Dash onion and herb seasoning
IP Tomato Basil Soup

Sauté broccoli Cole slaw in EVOO for 6-8 minutes. Add spices to taste. Add the tomato soup (already mixed with water) the last minute of cooking.

What is EVOO?

Extra-Virgin Olive Oil

last night I was looking to do something "different' with my broccoli.

I steamed the broccoli
Put it in the food processor and bleneded until it was smooth.
I added a little chicken broth for mixing.
Put it in a baking dish and baked it until it was bubbly around the edges.
It was good.
Like mashed cauliflower only with broccoli!

Phase 4 dinner suggestion:

Stroganoff-topped potato

1 medium baking potato

1 teaspoon olive oil

4 oz beef flank steak, cut across grain into thin bite-sized pieces

1 cup fresh mushrooms

1 small onion, cut into thin wedges

½ tsp garlic powder

½ tsp pepper

1 can Progresso Light Savory Vegetable Barley Soup (18.5 oz)

¼ Cup fat free sour cream

2 tbsp chopped fresh parsley

1. Generously pierce potato with fork. Place on microwavable paper towel. Microwave on high 4 to 5 minutes until tender. Cover, let stand covered 5 minutes.

2. Meanwhile, in 12 inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.


3. Stir in soup. Heat to boiling. Cook uncovered over high heat 7-10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.

4. To serve, place ½ potato on each serving plate. Top each with 1 ½ cups of beef mixture; spring each with 1 tbsp parsley.

Per serving: 330 Calories
9 g fat
44 carb
7 fiber
17 protein
1100 mg potassium
880 sodium

a couple of drops of orange extract in the chocolate drink makes it taste like Baskin Robbins Mandarin Chocolate. Yum, Yum.

-IP Oatmeal packet
-1/4tsp baking powder
-1/4tsp cinnamon
-2 or 3tbsp powdered baking splenda
-egg white
-1/4tsp vanilla
-1oz milk
-water for consistency

mix dry ingredients first, then add everything else and mix. serve with warm WF syrup. yum

Note: Makes 2 IP meals

1 large Chicken Breast
2 cups of chopped Broccoli
1 IP soup packet (leek, mushroom or chicken)

Boil the chicken breast until just cooked. Remove from water and chop into bite sized pieces. Place broccoli and chicken in a 9x9 glass pan. Shake up your soup packet with 6 oz of water and pour over chicken and broccoli.

Bake @ 375F for 25-30 mins (or until broccoli is tender and soup is bubbly).

Second portion can be refrigerated and warmed up later.

ok, i made up my own crustless mini quiche recipe because the other post uses tofu (i'm a vegetarian and love tofu, but i don't eat it on this diet). this recipe is for the meal where you eat your own protein. it covers both the protein and the vegetables for the meal.

.5 cups liquid egg whites
1 whole egg
1.75 cups mushrooms
.25 cups green onions
.25 tsp sea salt
1 tsp EVOO
dash of black pepper
mrs. dash (i use the garlic and herb - salt free)

heat oven to 350

chop mushrooms and green onions and add to a pan with 1tsp EVOO. cook covered on low until soft. remove lid, turn up heat and cook until the water evaporates.

in a mixing bowl, add .5 cups liquid egg whites with one whole egg and beat. add .25 tsp sea salt, a pinch of black pepper, and mrs. dash. add the cooked mushrooms and green onions to this mixture.

spray a small muffin pan with a light spray of olive oil. pour egg mixture into muffin pan, filling each cup about half way (should make about 5-6). place muffin pan in the oven and bake for about 30 min, or until egg is slightly browned on top and a toothpick comes out clean from the center.

enjoy!!!