I asked about tofu early on, and one consultant told me I could only eat it if I was on the vegetarian menu. Apparently, they don't like you to mix menus.
However, shirataki noodles & regular tofu are pretty much all protein, so I figure it can't hurt. I was aching for some chicken noodle soup the other day, so this is a mostly-MRC-friendly adaptation I came up with, using shirataki noodles. Makes approximately 4 servings (protein, veggies, & 1 HNS per serving):
Ingredients
* 1 lb Boneless Skinless Chicken Breast
* 2 medium Zucchini (raw)
* 4 medium stalks Dole Celery
* 3 stalk Fresh GREEN ONIONS
* 1 cup Mushrooms
* 4 cups water
* 4 packets chicken boullion HNS
* 8 oz Tofu Shirataki (spaghetti)
CROCK POT DIRECTIONS:
1) put veggies in crock pot, put chicken on top of veggies.
2) add seasonings (oregano, tyme, parsley, onion powder, garlic powder, paprika, red pepper powder)
3) add water
4) cook on low 4 hours, or high 2 hours
5) remove chicken breasts & cut into pieces. Return to soup.
6) Drain shirataki noodles and microwave 1 min. Add to crock pot. Add HNS and stir.
7) Cook on low another 10 mins for noodles to heat through.
STOVE TOP DIRECTIONS:
1) put veggies in pot, put chicken on top of veggies.
2) add seasonings (oregano, tyme, parsley, onion powder, garlic powder, paprika, red pepper powder)
3) add water
4) Bring to a boil. Reduce heat & simmer for 1 hour.
5) remove chicken breasts & cut into pieces. Return to soup.
6) Drain shirataki noodles and microwave 1 min. Add to pot. Add HNS and stir.
7) Cook on low another 10 mins for noodles to heat through.
Last night I put chicken and broccoli in the crockpot for about 4 hours. When it was time to eat I measured out my portion of chicken and my portion of broccoli then added one mixed packet of cream of chicken with vegetables HNS. I made my own chicken broccoli soup. It was great. A needed change to the grilled, baked, and bland chicken breast I have been eating for a week straight now.
Super simple and quick!
This may sound a little strange, but it was very delicious! I am on the preconditioning menu and for lunch today had egg, fresh spinach, slice of low calorie bread and tangerine. I toasted and crumbled the bread. Steamed and chopped the spinach (and weighed of course). Beat the 2 medium eggs with alittle water. Lightly spray pan with pam. Throw in eggs, then bread pieces, then spinach. I then treated it like scrambled eggs and it was delicious! Tasted like quiche with a nice fresh tangerine on the side
I tried quinoa for the first time last night--it was really good! Nice and light, kind of like couscous, but with more flavor. We had it with salmon and broccoli. I did some reading on quinoa, too, and found that it's related to beets and chard and it's seeds (the part we eat) has a grain-like quality. It's high in amino acids & essential nutrients, and contains some protein. I'm surprised MRC doesn't push it more, rather than just having it be an add-on (they wrote it in on my menu, underneath the starches).
Here's what I did with it:
1 1/2 c. white quinoa, rinsed
2 3/4 c. unsalted chicken stock (I'm sure you could use water and add MRC chicken bouillon instead)
1/4 c. (give or take--didn't really measure) lemon juice
1/2 tbsp dried basil
1 tsp dried thyme
1 tsp dried parsley
cracked pepper & sea salt to taste.
Put stock, quinoa, lemon juice, and herbs in medium saucepan. Bring to a boil, then reduce to simmer 12-15 mins, stirring occasionally.
Add salt & pepper to taste, fluffing quinoa before serving.
I don't know if you got the answer to this question yet or not, but I took a shopping class and asked about these noodles. The answer I got was that they are on the vegetarian menu, so if that is what you are on they are approved. However, if you are not on the vegetarian menu they are not OP. They are a great maintance option, I'm told!
Okay, so this recipe I found on allrecipes.com isn't 100% OP, but it's close and sounded good, so I altered it to work for MRC.
Here's the recipe as found on allrecipes.com, with my notes in italics:
Chicken Breasts w/ Balsamic Vinegar & Garlic
Ingredients
* 2 skinless, boneless chicken breasts
* salt and pepper to taste
* 8 ounces fresh mushrooms, sliced (I actually used 16 oz, but you could use less/none and serve with another veggie)
* 1 tablespoon all-purpose flour (I left this out)
* 1 tablespoon olive oil
* 3 cloves garlic
* 2 tablespoons balsamic vinegar
* 1/4 cup and 2 tablespoons chicken broth (I used the MRC chicken boullion supp in water)
* 1/2 bay leaf
* 1/8 teaspoon dried thyme
* 1-1/2 teaspoons butter (I left this out)
1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture (I skipped the flour). Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 8-10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve. (I didn't do any of this! I just served the chicken & mushrooms with the thin sauce)
-7 ounches cottage cheese
-1 oz. parmesean cheese (the good kind)
-1 clove garlic or lots of garlic powder
-1/2 tsp oregeno
-1/2 tsp black pepper
- 8 ounches cooked spag squash
Halve and remove seeds from squash. Micro the spag squash (covered with saran wrap) for 10-15 minutes until soft and stringy. String the squash. Measure out 8 ounces into a bowl.
IN a blender/magic bullet/food processor mix the rest of the ingredients and blend until smooth. Add to squash and thin with a little water or broth to your preferred consistency.
Will make 2 lunches on green menu. Adjust more cottage cheese and veggies for other menus. Remember: cottage cheese only for lunch a few times a week!
1 stalk celery
2 stalks green onion
1 can (6oz) Bumble Bee Fancy White Crabmeat
¼ C. Walden Farms Seafood Sauce
Garlic powder
Course ground pepper
Course sea salt
Weber McOrleans Cajun Seasonings
1 pkg. Tomato Basil Soup
Prepare soup as directed. Add finely chopped celery and onions. Stir in crabmeat. Add seafood sauce and spices to taste. Stir well and allow to sit for 2 minutes.
Chunky Tomato & Spinach Soup, recipe given to me by my center
Chunky Tomato and Spinach Soup
1T. olive oil
2oz. green onion (chopped fine)
6 leaves fresh basil
8oz. fresh spinach
6oz. diced tomato
4 pkgs. Of Tomato Basil Soup
32 oz. water
2 cloves garlic
Ground pepper to taste
Heat olive oil in skillet, toss in onion , garlic and Basil- cook 3 min. Add spinach to wilt, then add diced tomatoes. Mix 4 pkgs Tomato Basil and 32 oz. water together , then add to above mixture.
Greens and Beans Soup with Chicken Breast from MRC center
Greens and Beans Soup with Chicken Breast
1pkg. Tomato Basil
4Cups water
1 stalk celery (cut in small pieces)
¼ C. black beans + 2T. mashed black beans
1T. olive oil
1Cup collard greens (cabbage or kale may be used)
1T. minced garlic
Extra seasonings- basil, parsley flakes,minced onion, hot sauce and Splenda
1 chicken breast (or 3 tenderloins)
Put 4 cups water in stock pot. Add tomato basil soup and celery- stir to mix- Add extra basil, parsley flakes, minced onion, dash of hot sauce and 1tsp Splenda. Cook til bubbling (celery will be firm firm)
Add ¼ C. black beans plus 2T. mashed beans. Stir fry 4 cups greens in 1 T. olive oil and 1T minces garlic. Add sea salt and cracked pepper to taste. Take out 1 Cup greens and add to soup mixture (save rest of greens for another meal)
Stir fry garlic and olive oil in a pan and the chicken breast. You can use 3 small tenderloins)
Tear the chicken into pieces and add to soup.
Slow Cooker Green Split Pea Soup given to me by MRC
Slow Cooker Green Split Pea Soup
8 oz. split peas (about 1 Cup dry, sorted and rinsed)
¼ Cup diced green onions
1 rib celery (including leaves)
2 cloves fresh garlic, minced
6-8 sprigs parsley
½ T. seasoned salt
¼ tsp. fresh ground pepper
3 Cups water
1 pkg. Chicken Bouillon Soup
Prepare ingredients by slicing celery, chop parsley. Layer ingredients in slow cooker in order listed. Do not stir to mic. Pour water gently over layers. Cover and cook on High 4 hours (low 8 hours) until peas are soft. Use ¼ C cooked peas, stir with HNS Chicken bouillon portion ( use ½ cup water- best when put in the blender for a more consistent texture)
May add chopped vegetables or pieces of pork loin for variety.
9 Chicken Bouillon
3 Lg. eggs
3T. Grated Parmesan Cheese
3T. chopped flat leaf parsley
3T. fresh basil leaves
1Lg. bag fresh baby spinach
Sea Salt and Pepper to taste
Bring chicken bouillon to a boil in large saucepan. Whisk eggs, cheese, parsley, basil- Blend well. Reduce heat to medium low. Stir broth in circular motion. Gradually drizzle egg mixture into the broth. Stir gently with a fork to form strands of egg for about a minute. Lastly stir in spinach, season to taste with salt and pepper.
Patzi
Recipes
