CHICKEN WITH AN ATTITUDE (Phase 2 and 3) - for those who like it a bit spicy
1. Start with 3.5 ounces of organic, all natural skinless chicken breast sliced thin;
2. Season both sides of the meat with: sea salt, black pepper, onion powder, garlic powder, and
Tony Chachere's Original Creole Seasoning;
3. Grill chicken breast for 3 and a half minutes (I use a George Foreman Grill)
4. Served wrapped in lettuce; or topped with a slice of a tomato
Desperate Housewives Chocolate (Phase 3)
Tablespoon of Cocoa Powder
Table Spoon of Extra Virgin Coconut Oil
3-5 drops of Sweet Leaf Stevia Sweetner (English Toffee or Chocolate) OR 1 Packet of Sweet Leaf Powder Sweetner (these are sold at Sprouts)
Handful of slivered almonds (optional) - only on Week Three of Maintenance
Directions:
Melt the coconut oil in the microwave
Add the the cocoa powder and sweetner and mix together
Jalepeno Sausage Bombs (Phase 3)
Ingredients:
20 Jalepenos
1 regular tube of sausage of your choice (I use hot Italian) - "that's what she said!"
1 block of 1/3 fat Cream Cheese
1 cup of shredded cheddar or swiss cheese
1 package of thinly sliced bacon
Directions:
Cut peppers in half length-wise and scoop out the spine and seeds
Mix sausage, cream cheese and cheese together to form a paste
Fill the halved peppers with the mixture
Cut the bacon slices in half and then wrap them around the halved and filled peppers (use toothpicks to keep bacon in place)
Season as you wish - I use a little paprika and Greek All Purpose Seasoning and Garlic Powder
Place on a grill at about 400 degrees for about 30 minutes or until the filling starts to bubble
Mother-In-Law Cherry Limeade
Ingredients:2 bottles of water
1 packet of Stevita Lime Crystals
1 packet of Stevita Cherry Crystals
Crushed or Cubed Ice (we stop by the Sonic and get a cup of their ice)
Directions
Mix lime packet in one bottle of water and shake well;
Mix cherry packet in other bottle of water and shake well;
Pour have of lime water and half of cherry water over ice;
Crank up some Mellencamp (preferably Jack and Diane) and enjoy!
*Marketstreet on Bethany is now carrying the packets. But if you go to another location, ask them to order them for you. They come is boxes of 10 packs.
ALL NATURAL HOT SAUCE
1. Put the following vegetables in a food processor: 4 jalepenos; 4 medium sized tomatos;
1 white onion; 1 bell pepper; 8 green onions; 1/2 cup of cilantro
2. Add sea salt, black pepper, lemon pepper, onion powder, and garlic powder;
3. Process until desired thickness.
4. Serve with Melba Toast or use as topping on chicken or lean ground beef patty
Cold Curried Chicken SaladIngredients:
3.5 ounces of chicken, diced
1 apple, diced
1.5 cups celery, diced (optional)
1/4 cup of water
2 tablespoons lemon juice
1 tablespoon finely minced onion
1 clove of garlic, crushed or minced
1/4 teaspoon of curry powder to taste
dashes of garlic and onion powder, cayenne pepper, cinnamon, turmeric and stevia
Preparation:
lightly saute chicken in lemon juice until lightly browned;
Add 1/4 cup of water and spices;
Stir well and simmer over low heat until liquid reduces to for sauce;
Add water as needed to create the consistency you want;
Chill, add chopped apple and celery and serve over a green salad.
Makes 1 serving (1 protien, 1 vegetable, 1 fruit): 260 calories
Chilled Garlic Refrigerator Pickles
Ingredients:
1 med. cucumber, sliced into rounds;
4 cloves of garlic, thinly sliced;
apple cider vinegar;
3 tablespoons of lemon juice
Sea Salt
Preparation:
Mix liquid ingredients together;
Salt cucumbers slices well;
Pack cucumber slices tightly into a small glass canning jar layering garlic slices in between layers;
Pour apple cider vinegar and lemon juice into container until liquid covers the slices;
Refrigerate overnight. Pickles can be refrigerated for up to 4 days.
Makes 1-2 servings of vegetable - 50 calories
Melba Toast with Strawberry Jam
Ingredients:
1 Melba Toast;
5 large strawberries
Stevia to taste
Preparation:
Puree fresh strawberries with Stevia and serve on top of Melba toast or sprinkle crused Melba toast over strawberry puree.
Variations - add a little vanilla powder or cinnamon to the crushed melbal toast for additional flavor
Make 1 serving (1bread, 1 fruit) - 45 calories
Strawberry Vinaigrette (for those who need some dressing)
Ingredients:
2 Strawberries
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
Stevia to taste
Dash of salt, cayenne (optional)
Fresh black pepper to taste
Stevia to taste
Preparation:
Combine all ingredients in food processor;
Puree until smooth;
Pour over fresh green salad.
Garnish with fresh strawberries and freshly ground pepper.
Variations - use as a marinade or sauce for chicken
Makes 1 serving (fruit) - 10 calories
Grapefriut Vinaigrette
Ingredients:
Juice of 3 segments of grapefruit
1 tablespoon lemon juice
1 teaspoon apple cider vinegar (optional)
Stevia to taste
Preparation:
Combine juices and vinegar;
Add Stevia to taste;
Pour over mixed green salad and top with remaining grapefruit segments;
Use as a marinade for fish, shrimp or chicken.
Add salt and fresh ground pepper
Hot Cajun Dressing/Dipping Sauce
Ingredients:
3 Ingredients apple cider vinegar
1 tablespoon lemon juice
Dashes of garlic powder, onion powder;
Cayenne Pepper to taste;
Salt and peper to taste
1/4 teaspoon of Old Bay seasoning mix (optional)
Stevia (optional)
Preparation:
Combine ingredients in a small bowl and pour over salad
Variations - you can also serve this as a dipping sauce or marinade for vegetables or fish
5 calories
Red Cabbage Salad
Ingredients:
2 cups red cabbage, chopped
1/4 cup apple cider vinegar
2 tablespoons Bragg's liquid aminos
3 tablespoons lemon juice
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1 clove of finely minced garlic
1 tablespoon of finely minced onion
Cayenne pepper to taste
Stevia to taste
Salt and black pepper to taste
Preparation
Combine spices with liquid ingredients;
coat cabbage thoroughly with dressing and marinate for 1-2 hours or overnight to blend flavors.
Makes 1-2 servings (1 vegetable)
60 calories
Teriyaki Sauce
Ingredients:
1/2 cup beef or chicken broth
3 tablespoons Bragg's liquid aminos
2 tablespoons apple cider vinegar
Orange juice (juice from 4 segments)
2 tablespoons lemon juice
1 tablespoon of onion, finely minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon powdered ginger or fresh ginger, grated
2 cloves garlic, finely minced
lemon and/or orange zest to taste
stevia to taste
Preparation:
Combine all ingredients in a small saucepan and bring to a boil;
reduce heat and simmer for 20 minutes or until liquid is reduced - the longer you simmer, the richer the flavors;
as the liquid reduces, deglaze the pan with a little water or broth to intensify the flavors.
Enjoy as a glaze or sauce with chicken or beef.
Makes 1-2 servings (1 fruit) - 20 calories
Sweet Strawberry Soup (served hot or cold)
Ingredients:
5 large strawberries
2 tablespoons of lemon juice
1 tablespoon of milk (try almond milk)
1/4 cup of water
Vanilla Stevia drops to taste
Dash of cinnamon
Preparation:
Puree strawberries with spices, lemon juice, water and milk;
heat the strawberry mixture in a small saucepan for 3-5 minutes;
serve hot or chilled with a garnish of mint.
Makes 1 serving (1 fruit) - 30 calories
