There are so many to choose from....I think my favorite is the Mexican Chicken Casserole. I add refried beans to it(I use the same technique that is used in Taco Bake).
My all time favorite is Taco Bake because it's easy, tasty and has lots of variations. Now that I've tried the cauliflower mashed potatoes, I'd add roast chicken and a nice salad and be very happy.
My favorite Phase 1 dinner is taco salad. I usually have a taco bar so everyone can have at it with all their favorite toppings. The toppings range from sour cream to jalapenos. Since shells aren't allowed, I have it at it but with romaine lettuce or even spinach. In Phase 2, I still have this but sometimes I'll have it with whole wheat tortilla shells.
a very lean grilled steak, or turkey cutlet. Cauliflower mashed, sauteed veggies...plus a glass of low cal SF fruit drink. I love that I can still have a bit of red meat, as long as it is lean.
My bf is a total steak and potatoes guy, so this is a HUGE success with him.
My other fave is just stir frying a bunch of veggies and meat, light seasonings, and eating that. It is almost hard to realize how amazing stir fry can be when there is no egg roll, or fried rice on the side.
[QUOTE=murphmitch;2931568]KDHW, here's the recipe:
sphaghetti squash deep dish pie (they made me take out the link!)
wow....I am sorry I missed this recipe when I was on phase one. I am definitely eating this in phase 2! Sounds a lot like the spaghetti pie my bf and I have been craving. We even have a spaghetti squash right now....was not sure what to do with it!
Anyone have any good phase 1 or 2 recipes for chicken pot pie....or something that is similar?
a very lean grilled steak, or turkey cutlet. Cauliflower mashed, sauteed veggies...plus a glass of low cal SF fruit drink. I love that I can still have a bit of red meat, as long as it is lean.
My bf is a total steak and potatoes guy, so this is a HUGE success with him.
If you like steak, I love the marinade in this recipe. I use it often and it keeps the meat very moist and flavorful. I use it with sirloin, but you could use it with just about any meat.