Tonight I am making shrimp chowder--new recipe--ripped it out of the magazine at my hairdresser--ssshhhhhh! . It is total whole foods and low-cal--can't wait!
Cheese steak tortilla (sliced london broil, sauteed onion and red pepper, and a slice of chopped tomato folded into a skillet warmed whole wheat tortilla with lf cheese and low sugar ketchup) and 2 cups steamed snow peas
Dessert: sliced strawberries with sf chocolate syrup and lf whipped cream with a cup of 1% milk
Pan seared Tilapia - light coating of Almond and coconut flour, salad with oranges, red onion, white beans (avocado wasn't ripe enough to use), and Cilantro Citrus vinaigrette over all (dressing is to die for!). Light sprinkling of Cotija cheese over all. I found the salad on Eating Well, but added the white beans. You can also do it as a main dish salad by putting grilled shrimp on top - instead of the tilapia on the side.
Alright - Orange Avocado salad posted, along with Vinaigrette recipe in a separate post. As I was typing it - I was thinking you could make it Phase 1 friendly by using all lime juice with a bit of orange extract and just a pinch of splenda. I didn't want to put it on the recipe because I hadn't tried it!
I had to resurrect this thread to share my frittata success. It was too hot to turn the oven on so I experimented with a crockpot frittata. I used summer squash, fresh dill, and some feta. It was great, ready when I got home from work, and almost no extra heat in my already too warm kitchen! I also made a salad with napa cabbage and fresh tomatoes and cukes. The dressing was chunky PB, a tiny bit of toasted sesame oil, and a splash of soy sauce. I'm making another one of those today.
Thanks for resurrecting the thread! It's 99 degrees here, so it will sound ridiculous to say:
chili! (lean ground beef, beans, tomato sauce, mild chili powder) and a salad, but I had the chili in the fridge and could easily reheat it in a toaster oven.
. It is total whole foods and low-cal--can't wait!
