Ok, I need cooking tips here, sorry to ask a stupid question. My DH always cooks salmon on the grill in foil and TONS of butter. How do you grill salmon so it is not dried out? We live in the Pacific NW and have some of the best salmon ever and I have missed it lately.
Wild - I drizzle EVOO on mine and add a lemon wedge along with whatever seasoning you like (I like the Ms. Dash herb seasoning) and wrap it tight so that it will stay juicy Oh, and I also add a spoon of chopped garlic in my foil wrap too
Jordanna, I thought onions were out on phase 1? I will be so happy if I can have grilled onions as we used to eat them on everything.
We are having Big Mac in a Bowl tonight. I am making it for the whole family, but will use regular Thousand Island for the kids (no need to punish them with the WF stuff too!)
Jordanna, I thought onions were out on phase 1? I will be so happy if I can have grilled onions as we used to eat them on everything.
We are having Big Mac in a Bowl tonight. I am making it for the whole family, but will use regular Thousand Island for the kids (no need to punish them with the WF stuff too!)
Technically only raw onions are allowed on phase 1, I have always cooked mine and never had a problem. When I talked to my coach about it she said just to cook them to translucent and not to caramelized and it won't change where they sit on the glycemic index.
Chicken Shawarma- marinaded the chicken in oil/ garam marsala/ paprika/ sea salt/ cayenne for a day in a ziploc baggie.
Then cut into bite size pieces and put them on a skewer with cut zucchini and red onion...
Yummy!
This is the recipe I used...not so much a recipe, but just threw some spices in bag and let it all marinate and it was delicious Next time I'll pay more attention to amounts I use or maybe Capricious will come on and clarify for us!
So I made the Big Mac in a Bowl for dinner and the whole family loved it.
I made enough meat to have another meal for me and my 8yo said she wants to take that for lunch next week, so could I make some more.
Thanks to whoever posted the original recipe!
Quote:
Originally Posted by jordanna
Technically only raw onions are allowed on phase 1, I have always cooked mine and never had a problem. When I talked to my coach about it she said just to cook them to translucent and not to caramelized and it won't change where they sit on the glycemic index.
Well, I was super hungry so I ate my protein at lunch:
Lean, white meat ground turkey
1 bag of shredded cabbage from Trader Joe's
1 package cut up mushrooms
1/3 c. unsweetened ketchup
1/3 c. no sugar mustard
21 season blend from Trader joes
Saute veggies in EVOO, season with Trader Joes spices. Cook ground meat. Combine cooked veggies and meat....add in ketchup and mustard. Stir & serve.
This is a variation of a recipe that someone else posted. Its a new favorite in my house. My husband, who is not doing IP, requests this for dinner a lot.
Sauteed up some garlic & red pepper flakes in EVOO, added zucchini, onion, asparagus, and bell peppers along with a little bit of chicken broth, once veggies were tender I threw in my cooked chicken breast and tomato to heat through.
Served it over a bed of spinach, field greens and romaine with diced up egg tossed in roasted garlic dressing
I posted this to FinnSteven because he had asked for a dressing recipe. I had to look for a rice vinegar (nonseasoned) without carbs - but I figured I would add it here too!
I love this asian noodle salad because the family can eat together - with udon/soba noodles for the hubby+kiddo and with miracle noodles for me.
I used a julienne peeler on squash, -> toss in a bowl. I used coleslaw (cabbage only) -> stir fry with minimal EVOO -> toss in same bowl. +/- shredded celery
I boiled the noodles separately and added to the bowl.
Dressing - shake following into a shaker/bottle.
1/4 Cups Sugar - substitute with splenda!
1/4 tsp. Salt
1/2 tsp. black pepper
1/3 C Light Seasoned Rice Vinegar (0 carb one).
2 tbs Extra Light Olive Oil (I use even less)
1/3 C Cider Vinegar
2 Tbs diced fresh Ginger
1 diced Jalapeno (optional)
2 Tbs Light Soy Sauce
I poured some of the dressing on top of the salad/noodle mix and let it stand for an hour or so in the fridge (which is great, because the miracle noodles soak up the dressing). I made a large batch of dressing to use with salads next day - it is sooo good. Acidic so your mouth stings a little later, but all worth it!
I'm getting in a dinner rut so I'm bumping this up for inspiration!
Tonight I'm going to mix up some italian seasonings in hamburger and roll it into meatballs, bake them on top of diced tomatoes. Probably will eat on top of zucchini spaghetti. DH will have real noodles of course (and garlic toast)
Grilled chicken breast seasoned with garlic powder and Montreal chicken seasoning. Salad of zucchini, yellow squash, baby cucumbers and mushrooms with red pepper flavored evoo, and sea salt.
Oh, and I also add a spoon of chopped garlic in my foil wrap too 
