Ok everyone, This is week 2 for me and I am so board with my food, can someone give me a good recipe that I can make for dinner tonight?? Thanks everyone!!

and something my husband will like too!

I like (and so does my husband)

Taco salad, cauliflower fried rice, pan seared chicken breasts on a bed of pureed cauliflower/fennel mix. Brocoli Rabe with italian sausage served over pureed cauliflower, chicken tenders made with the southwest cheese curls as the breading,

Do any of those sound good????? If so I will type up the recipes for you (or you can browse the recipe threads...check out the big mac in a bowl it gets rave reviews - I am not a big mac fan so I have not tried that one). I did type up the recipe for cauliflower rice under the Cauliflower fried rice post if you want to attempt that... it is easy and takes about 30 minutes start to finish)

I love a grilled hamburger/mushrooms/onions on a bed of lettuce with some WF russian dressing.

CheekyWit- That would be great if you could give me those recipes. I can only get on here at work and cant usualy stay on for very long so I dont always have time to search all the long threads. So Any recipe would be great. Thanks so much!!

My pleasure (I used to be a chef so I love to cook and as sick as it sounds I love the culinary challenge of IP) I don't know your cooking level so I am adding lots of detail. Although it is a long recipe (mainly because I am adding lots and lots of detail) it is very easy to make and takes about 30 minutes from start to finish (I am the mother of a a very active 10 almost 11 month old so I cannot spend hours in the kitchen and... I have a husband who LOVES meat...he is a farm boy so you can imagine)

You will need (most of this list I keep as a staples in my pantry...so I can make this anytime)

• 1 pound ground meat (pork, beef, turkey, chicken -- whichever you like)
• Taco Seasoning (make sure it is sugar free - or you can make your own using smoked paprika, cumin, oregano, chipotle pepper spice, salt, cayanne pepper -with discretion depending on heat tolerance.) If you don't have taco seasoning or don't want to make it you can use chili seasoning or anything to give the ground meat some umph
• Romain lettuce or any lettuce mix
• Onion
• Garlic
• Chipotle pepers in adobo sauce (optional - you can find these in the Mexican section of most grocery stores -- some of them have trace amounts of sugar but you will not be using the whole can so I think they are fine)
• Peppers (whichever color you like -- I use them all)
• Fresh Cilantro (optional)
• Green Onions
• Jalepeno (canned or fresh) (optional)
• Whatever veggies you like in a salad (I use cucumber, zuchini and mushrooms)
• Salsa - make sure it has no added sugar (tomatoes are an ocassional veggie so this is only going to be a condiment not a side dish )
• Walden Farm Ketchup (this is one of the few WF products I allow in my kitchen)
• Franks hot sauce or something similar
• Tabasco sauce in Chipotle and Jalapeno flavor
• Apple Cider Vinegar
• Fresh limes (optional)

Making the meat

• Add a splash of oil to a non stick skillet
• Mince your garlic and add it to the pan
• Add your spices to the hot pan to bloom them (this brings out the flavor)
• Add your ground meat and cook until almost done
• Add 2-3 sliced chipotle in adobo peppers with a bit of the sauce (again this depends on your heat tolerance)
• Dice 1/2-1 jalapeno and add it to the meat
• Add a bit of water and mix the spices, ground meat and chipotle peppers together
• Simmer on low

Preparing the Salad

• While the meat is cooking/simmering...
• Rinse and chop your lettuce (I use Romain hearts, and Organic baby spring mix...but you can use any lettuces you like)
• Chop your veggies (cucumbers, celery, zuchini, mushrooms ... whatever you like)
• Chop the cilantro
• Chop the green onions
• Slice the peppers -fajita style
• Slice the Onion Fajita Style

Make the Salad Dressing:

• Add 1/2 C WF ketcup to a bowl -- I usually make this dressing in large quantities so I don't have to make it each time we have this salad (my husband could eat this everyday)
• Add 1-3 TBS of Franks Hot sauce to the ketchup
• Add 1 tsp of the Chipotle Tabasco Sauce
• Add 1 tsp of the Jalepeno Tabasco Sauce
• Add 2 TBS or more depending on consistency and your pallete of apple cider vinegar
• Mix all of the above ingredients well -- I use my magic bullet for this -- just dump it all in and blend

Making the Fajita Style peppers and onions

• When the meat is finished cooking remove it from the pan -- add the fajita style peppers and onions - CRANK THE HEAT (this works great if you have a cast iron pan -- but you will have 2 dirty pans - one for the meat and one for the peppers/onions) Cook the peppers and onions for about 2 minutes -- they will look a bit charred and similar to what you get at a mexican restaurant...but don't overcook the oinions - they just need flash cooked

Assembling the Salad
NOTE: I make mine separate from my husbands because he gets to add grated cheese and sour cream to his salad

• In a medium/large bowl add your clean and chopped lettuce
• Add your veggies
• Add some of your cilantro
• Add 1/2 of your portion of ground meat
• Add your dressing
• Add a generous squirt of lime juice

Toss your salad thoroughly (my large bowl has a lid so I just shake shake shake the heck out of it to toss it)

Plate your salad - top it with the rest of your ground meat allotment, green onions, more cilantro, canned jalapenos, and a few good blobs of salsa

Repeat for your husband - or have him do his own so you aren't tempted by the cheese and sour cream

Enjoy!!!!

Have you tried turnip fries? We have burgers or buffalo chicken sandwiches (obviously mine are bread free) and have turnip fries with them. Pretty yummy.

My husband LOVES this meal (basically anything that has sausage or bacon in it equals meal nirvana for him)

This too is very easy

You will need:

Olive oil
3 cloves of garlic
Red pepper flake
1 bunch of broccoli rabe (sometimes called rappini in the grocery store)
1 pound of Italian fresh Italian sausage (hot or mild whichever you like but make sure it has no MSG or sugar-- and if you can find it low fat...say chicken all the better) You can either buy this in the casing or not...I cannot find the kind I like without casing so I just remove the sausage from the casing
1 head of cauliflower
1/2 c of low sodium no sugar chicken stock
shallots (either fresh or freeze dried)
Italian seasoning
Salt
Pepper


Preparing the cauliflower puree
Boil some salted water on the stove
Cut up the cauliflower into small pieces (it cooks faster this way)
Add the cauliflower to the boiling water and cook until soft and tender
Once the cauliflower is done, drain it and put it in a blender/Cuisinart/mixer
Add 1/4 C. Chicken stock
Add the shallots
Add Italian seasoning
Blend/mix
Add more chicken stock if necessary to get to a thinner version of a mashed potatoes
Set aside

Making the Sausage:
In a pan add a bit of olive oil
Mince your garlic
Add the garlic to the pan
Add your red pepper flake (depending on heat tolerance)
cook until fragrant
Remove the sausage from the casing (if it is in the casing)
add the sausage to the pan and sautee until done
NOTE: you may need to break the sausage up as it cooks so it doesn't cook in one clump

Preparing the Broccoli Rabe
While the sausage is cooking bring a 6 qt pan of salted water to a boil
Clean your broccoli rabe
Chop the broccoli rabe 1-1.5 inch pieces stem and all
Add the broccoli rabe to the boiling water
Blanch it for 1-2 minutes (DO NOT OVER COOK)
Drain the broccoli rabe

Putting it all together

Add the broccoli rabe to the sausage mixture
stir to mix
Add the extra 1/4 cup chicken stock to the pan

Put the pureed cauliflower in the middle of the plate
top it with the sausage/broccoli rabe mixture

Add a sprinkle of fresh grated Parmesan cheese to yours (optional - but don't have your 1 oz of skim milk on the day you are going to have Parmesan cheese-- trade one for the other if that makes sense)

Salt and pepper to taste

I am making a tuna steak tonight. I marinate in either LF Soy or Braggs and some pickled ginger. You can either grill gently or saute till desired doneness.
I just sear mine and slice thin, dip your fork in wasabi sauce and enjoy!
It is also fantastic over a bed of mixed greens. Dress with EVOO and cider vinegar + 1 T of dijon mustard and mix.
Mary

Both of those sound very yummy, adding to my recipe book. Thanks Cheeky.