I'm making an IP friendly Wor Wonton Soup for supper....here's what I have simmering on the stove....

Warm up 1 tsp. sesame oil

Add thinly sliced lean pork and chicken breast tenders (I bought these ready to go in the butchery aisle of my grocery store).

Once there were cooked thoroughly, I added low-salt chicken broth (1 carton), and about 4-5 cups of water. I sliced up a "chunk" of fresh ginger and added it to the soup. This is simmering on the stove right now.

Closer to eating time, I will add:
sliced broccoli, snow peas, shrimp (peeled and de-veined), whatever other veggies tickles my fancy, as well as some green onions just prior to serving. I will also add some won tons wrappers (couldn't find the filled won-tons in my grocery store, but they sell the plain wrappers), for the rest of the family. I can pick the won tons out of my soup.

That's what is for supper tonight in our house!
*** edited to add: I forgot to mention that I add Bok Choy and mushrooms!!

I found a low carb turkey soup recipe that is great and filling. Here is a link to the site I got it from http://www.bellaonline.com/articles/art715.asp
I froze it single servings and brought it to work. Sometimes I pour it over lettuce in a bowl and then heat it up. I get all my veggies in and the lettuce makes it feel like a goulash. I have also found alot of good tips on a website called Kitchen Parade.

Wow thank you! Soup is what I need with it getting so cold, brrrrr.

Crockpot Chicken
 

Had this for lunch today at a friend's - it was amazing and totally suited for phase 1!

Crockpot Chicken

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 roasting chicken
1 c. chopped onions (optional)

In a small bowl combine the spices. Remove any giblets from chicken and clean chicken (rinse in cold water). Rub spice mixture onto chicken. Place in resealable plastic bag and refrigerate overnight (you can skip this step if in a hurry). When ready to cook, put chopped onion in bottom of crock pot. Add chicken. No additional liquid is necessary - chicken will make its own juices. Cook on low 5-6 hours or on high for 3-4 hrs or until chicken is done.

I've made that chicken before, and it is delicious!

From http://www.cookingwithstevia.com/ste...on_chart.html:

There's a chart on the website to help with the bulk conversions...

hugs :hug:

The Blueberry Pom drink can be warmed and then add apple pie spice and splenda and it makes a very nice mock apple cider! Also you can take the powdered chocolate drink and mix it up and then either microwave it or put in hot water and it makes a super yummy hot chocolate! Those are my winter nighttime snack staples!!

Awesome recipe
 

I just made this and it came out amazing!!!

Scallops with asparagus and mushrooms!!!

All you need is:

4 Large scallops
1 cup mushrooms
1 cup asparagus
1/2 a pack of sazon goya seasoning
you daily EVOO
sea salt and pepper to taste


sautee veggies in the EVOO and stir in the sazon ( i add a touch of water and it makes a sauce)

when veggies are tender ( or however you like them)
add Scallops and let them simmer in the sauce.

SO GOOD!!!!! It seriously tastes like a dish you would get at a restaurant!!!

mmmmmmmm:carrot::carrot:

Jazzed up IP Chilli
 

Not sure if there is one of these recipes so I thought I'd add what I did with my IP Chilli and it was really filling


In a small pot heat up some fresh garlic (I used canola spray)
3/4 - 1 cup of chopped green bell peppers
1/2 cup of "Eden garden" Black soy beans
1/2 -1 tsp of salt
1 tsp. Chilli seasoning (the plain kind in the seasoning section and not pre-packaged powder kind)
simmer and add 5-6 oz hot water.
add IP Chilli packet when bell peppers are half way cooked. When almost done
add 1/2 cup chopped onions (I only cooked for 1 minute because we're supposed to only eat raw onions but that's tough for me)

eat on it's own or over salad. Don't forgot some chopped up green onions on top. or adding a small amount of tomatoes for a richer flavor

Preventions Sassy Water recipe
 

Having trouble getting down your water. I love making the Prevention waters flat belly diet Sassy Water on the weekends.

Sassy Water
2 liters water (about 8 ½ cups)
1 teaspoon freshly grated ginger
1 medium cucumber, peeled and thinly sliced
1 medium lemon, thinly sliced
12 small spearmint leaves.



Combine all ingredients in a large pitcher and let flavors blend overnight.

Low-Carb Meatloaf Recipe
 

1 1/4 lbs lean ground beef
1 1/4 lbs ground pork
2 eggs
2 c. finely grated fresh cauliflower
1 small onion, minced
Salt & pepper, to taste

Place cauliflower pieces in a food processor and chop fine, add onion for the last few pulses. Mix all ingredients together in a large bowl.

Shape into a large loaf in a 13x9 pan, spread any no-sugar topping (ketchup, hoisin sauce, etc). Bake at 350 for approximately 1 hour, 20 min.

Does anyone have any ideas for a work christmas party? We are doing finger foods, I just keep thinking a veggie tray. Any suggestions for the holiday season? Thanks!

I made the zucchini chips in my dehydrator with a little olive oil and sea salt. Then I grabbed some guacamole out of my freezer and bought some tortilla chips to go with the guacamole... the zucchini chips were gone within the first 30 minutes! I've also brought a veggie tray with celery, cucumbers, cauliflower, and zucchini along with ranch dip so I knew there would be something I could munch on.

I wanna try those veggie chips..They sound delicious. Do you think I could bake them instead of dehydrating ( I don't have a dehydrator)?

Does anyone have the recipe to make mashed cauliflower? It's here it's kind of like mashed potatoes..



http://www.3fatchicks.net/img/bar-bl...0/98/17.4/.png

one for every 5 pounds gone...:carrot::carrot::carrot:

garlic mashed "fauxtatoes" AKA cauliflower
 

You can definitely make veggie chips without a dehydrator. You can actually turn your oven into a dehydrator by running it on a low heat (200 ish) for an hour or two. Just keep an eye on it!

Now, mashed cauliflower... I prefer mine with garlic because it helps cover the cauliflower taste more...

Jessica's roasted garlic mashed fauxtatoes

1 16 oz. bag frozen cauliflower florets
5-7 lg. cloves of garlic, peeled & cut in half (the flavor mellows when roasted)
1 Tbs. olive oil
salt & pepper to taste

Preheat oven to 350. Fold a piece of foil in thirds. Place garlic and olive oil in foil and fold to form a packet. Place garlic packet in oven and roast for 30 minutes. Remove from oven.

In a saucepan, boil enough water to submerge the cauliflower (about half full or so). Add frozen cauliflower and boil till tender (6-8 minutes). You could also steam the cauliflower to retain more nutrients. Drain cauliflower well and place in a bowl - turn your burner down to medium, but don't turn off. In bowl, add the contents of the garlic packet to the cauliflower. Using an immersion stick blender, puree mixture until smooth. Put the fauxtatoes back in the pot and put back on the heat for about 5 minutes to help the extra moisture to boil off (this is to get it "drier" or more the texture of mashed potatoes). Add salt & pepper to taste and enjoy!

Sometimes when I make this (on the days when I don't have any milk in my coffee), I add some reduced fat feta after I return the mixture to the heat. It makes it creamier and adds a little saltiness from the feta. Feta is NOT part of the program, so this is a personal decision.

When I have these for my vegetable, I only eat 1 cup and count it as my two cups of veggies (because I figure that 2 cups of cauliflower mashed down will equal about 1 cup). Also, the stick blender really is the key to making these "potato-y". It gets them really smooth. You could try them in a regular blender or a food processor, but mashing them by hand just isn't going to get them there.