Here is what I am eating this week...even though I am in life!! I love Omni Recipes!! They keep me on track .... (I dont know who Tammy Lynn is, but thank you for so many amazing recipes!!) P2 & P3 Baked Stuffed Tomatoes By Tammy Lynn 100 grams ground beef 2 medium sized tomatoes 1 serving of Melba toast crumbs 1 tablespoon finely minced onion 1 clove garlic crushed and minced 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Cayenne pepper to taste Salt and pepper to taste Hollow out the tomatoes, sprinkle with salt and turn upside down to drain for 10 minutes. Brown ground beef in a small frying pan; add onion, garlic and spices. Pack ground beef mixture into tomatoes, add small amount of water to bottom of dish, top with Melba toast crumbs and salt, and bake in 350 degree oven for 20 minutes. Garnish with fresh parsley and serve. Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast) Cabbage Rolls By Nancy Amidon Burgess Ingredients 100 grams lean ground beef each serving 1 cup beef broth 1 tablespoon chopped onion 1 clove garlic crushed and minced Dash of garlic powder Dash of onion powder Directions Preheat oven to 375. Lightly blanch (Plunge cabbage in boiling water for a few minutes) large cabbage leaves and set aside. In small frying pan combine ground beef, onion, garlic and spices and cook until brown. Spoon ground beef mixture into cabbage leaves, tuck in ends and roll up (burrito style). Put cabbage rolls in a baking dish and add broth to the bottom of the pan. Brush lightly with beef broth and bake in oven for 20-30 minutes. Spoon sauce over cabbage rolls periodically to keep moist. Make multiple servings at one time for best results. Makes 1 serving (1 protein, 1 vegetable) Chicken Apple Slaw Ingredients: 1.5 Cups cabbage, shredded 3.5 oz chicken, cooked and diced 1 Apple, diced 1 Tsp Mustard 1 Tbsp Apple Cider Vinegar (ACV) 5 Drops Liquid Stevia Directions: Mix mustard, ACV and stevia in a container large enough to hold the other ingredients. Add the cabbage, apple and chicken. Toss to coat and eat immediately or place in the refrigerator. 1 Serving Italian Beef Roll Ups By Tammy Lynn 100 grams lean flank steak Finely chopped cabbage 1 cup beef broth or water 2 tablespoons apple cider vinegar 2 tablespoons Bragg’s liquid aminos 1 clove garlic crushed and minced 1 tablespoon minced onion 1 teaspoon Italian herb mix Salt and pepper to taste Tenderize steak with manual meat tenderizer until flat and thin. In a frying pan combine cabbage with spices, vinegar and aminos and cook until slightly tender. Spoon cabbage mixture into pounded flank steak and wrap into a roll. Fill the bottom of the pan with a little water and beef broth. Salt and spice the top of the roll Bake in 375 degree oven for approximately 20 minutes until cooked and cabbage tender. Baste occasionally with juices to keep the rolls moist. Variations: Substitute spinach for the cabbage filling. Makes 1 serving (1 protein, 1 vegetable) Phase 3 modifications: Top with herbed cream cheese, marinara sauce, Alfredo sauce or provolone cheese and bake until bubbly and brown. Substitute chopped broccoli and cheddar cheese for the filling. Spinach Stuffed Chicken By Tammy Lynn 100 grams chicken breast Spinach 1 tablespoon chopped onion 1 clove of garlic crushed and minced 1 tablespoon lemon juice Dash of onion powder Dash of garlic powder Pinch of cayenne pepper Salt and pepper to taste 1⁄2 cup chicken broth or water Tenderize chicken manually by pounding until flat. Cook spinach lightly in lemon juice with garlic, onion and spices. Strain out excess liquid from the spinach and place mound of spinach in the center of the pounded chicken. Roll up the spinach mixture inside the chicken breast. Place rolls in baking dish and add chicken broth or water to the pan. Bake the rolls in 350 degree oven for about 15 minutes or until chicken is cooked completely.
Posted on: Mon, 17 Nov 2014 01:31:53 +0000
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