Simeon's Protocol Recipes Only

[natesmomma99]

Tylar,

Have you ever had fresh ground ginger with your strawberries? It is amazing!

Originally Posted by Tylar_Connar

P2

Strawberry Popsicle's

Strawberries
Water
Stevia
...
Directions:
Using a hand chopper, chop up the strawberries as fine as you'd like (chopped with my Pampered Chef Chopper on a plastic plate with a lip instead of a cutting board to catch the juices). Put into a bowl and add water and stevia. I let it sit for about 30 minutes to get it really juicy. Spoon into popsicle forms. I used the ones from Tupperware and got about 7 popsicles.
Freeze!

[mirroravoider]

This never caused stalls for me when doing low-carb, and I had this almost every day. Will be making a batch very soon!


Wheat bran/flax meal cereal (Low-carb oatmeal)

2 cups wheat bran
1 1/2 cup flax meal
1/4 cup oat bran
1 cup chopped pecans
3 scoops vanilla protein powder (I use the vanilla whey powder from Whole Foods-only 2 carbs/scoop)
1 teaspoon salt
Variation: Add 3 Tblsp. Hershey's unsweetened cocoa to mixture, or add 1/2 tsp. when serving.

(Mix all ingredients and store in ziplock bag or other sealed container.)

To serve: Scoop 1/3 cup cereal into a bowl and add 2/3 cup very hot water, stir well. (Adjust ratio, if necessary, to your desired consistency). After 3 minutes, stir in cream and sweetener to taste.

[soontobesexy'ntx]

Mexi coleslaw
1 green cabbage sliced thin
1/2 red cabbage sliced thin
1/8 cup ving (any flavor I like red wine)
splash EVOO (when on Hcg I leave this out)
put all ingr in a large "tupperware bowl"
shake til arms are tired
put in fridge overnight to maranate

[mirroravoider]

Makes 4 servings

1 lb. chicken breasts, thinly sliced
2-3 lg. cloves garlic, minced
1/4 onion, finely chopped (I consider this a spice-small amount)
1 cabbage, chopped in 1" chunks
1 cup low-sodium chicken broth (if using regular don't add salt)
1 1/2 T. aminos or soy sauce
1 T. red wine vinegar
1/2 - 1 packet Splenda, to taste
1/2 tsp. red pepper flakes
1/4 tsp. ground black pepper
1/4 tsp. sea salt (or to taste)

Pre-heat large non-stick fry pan to med-high. Add chicken slices and sautee just until juices are released. Add garlic and onion and stir-fry until onions become transparent. Reduce heat to med-low. Add cabbage, chicken broth and remaining ingredients and stir. Cover and sautee until cabbage is tender - about 15 minutes, stirring occasionally.

Note: If your sautee/fry pan has lost its non-stick finish, coat with cooking spray and lightly wipe with a paper towel before adding in the chicken. This will add virtually 0 calories or fat and keep the chicken from hopelessly sticking to the pan.

[wifey]

Spicy Chicken and Cabbage

1/4 of a head of cabbage
pam
Chicken breast
Chili Garlic Sauce


Take chicken cut into pieces and cook it in the frying pan take out when done. Spray a little more pam and add cabbage. Cook down then add 1/2 tsp of Chili Garlic Sauce and then add chicken to that. It's spicy and soo good! This is a spin off of the Broccoli and Chicken in the Lc section on LCF.

[LoosinItNow]

Here is a recipe that I adapted from The Stevia Cookbook by Ray Sahelian & Donna Gates:

2 Tab Chicken broth
1 Tab finely chopped scallion (or onion)
1/2 x 1/2 peice of fresh ginger (or a little powdered?)
1/4 cup chopped red pepper
2 Tab sugar free Soy sauce
1 Tab apple cider vinegar
2 Tab no-sugar Tomato Paste
1/8 tsp stevia powder
1/8 tsp cayenne pepper
2 cups chicken broth or water
1 tsp of xanthum gum (or Kudzu powder)

1. Heat the 2Tab ck broth & saute scallions, ginger and bell pepper for 5 min or until tender

2. Add the soy sauce & vinegar, & simmer for 3-4 min, or until liquid is reduced by half.

3. Add the tomato paste, stevia, cayenne pepper & water to the pot. Increase the heat to medium and bring the ingredients to a light boil for 5 minutes.

4. Pure the ingredients until very smooth (in a blender or hand mixer).

5. Add the xanthum gum (I think you have to add it to a bit of cold water first, then add?), to the pot, stir well, and bring back to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

6. Use the sauce immediately or transfer it to a tightly sealed container and tore in the fridge, where it will keep up to four days.

This sauce would be great in a stir firy (with chicken & veggies), or as a dip for "egg rolls?"

From a quick calculation, the whole recipes would be around 75 cals - but that is the entire recipe - about a cup & a half after it simmers.

[LoosinItNow]

This is also from the Stevia Cookbook:

3/4 cup water
2 Tab + 2 Tsp veg glycerine (substitue xanthum gum or Kudzu powder)
2 Tsp nonalocholic Maple flavoring
1/8 tsp white Stevia powder

Combine all ingredients in bowl and mix (or put in jar w/lid and shake until incorporated). Warm mixture in small pan before drizziling over strawberries, apples, or cottage cheese, if you use that as some of your protein.

Yumm!!!

[LoosinItNow]

One more from the Steva Cookbook:

1 Tsp Chicken broth
1/2 Shallot, finely chopped
Juice of 1 Large tangelo
1 tsp xanthum gum (may have to adjust up or down)
4 drops stevia liquid, or 1/8 tsp (?) powder


1. Add shallot to ck broth and saute until tender. Add Thyme & simmer 1 more minute.

2. Add stevia & xanthum gum to tangelo juice and stir to dissolve. Pour into pot, reduce heat to low & simmer until thickens, stirring frequently. Will last for several days.

Good for stir-frys or as a glaze for chicken.

[Diane510]

Originally Posted by Dedee62

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

**They hold up very well and are great for making sandwiches or used as hamburger rolls.

I wondered when you add the cold cream cheese are you supposed to beat until smooth or should the yolk mixture be a little lumpy? I've been dying to make these but seems like they would just fall apart...I'd like to try though.
Thanks.

[jocosa]

While not a recipe, I've been using some of the spice blends from Penzeys Spices... a lot of their spice blends are sugar free, some salt free too. I've been using the Turkish Seasoning and Arizona Dreaming varieties on chicken and it's been great.

[soontobesexy'ntx]

From the EAT DON'T DIE(T) cookbook
(old 1980's FF cookbook)
mock sourcream
1 portion FF cottage cheese
lemon juice
S&L (I'm sure you could use any of the newer artifical sweetners)
place cottage cheese in blender or food processor
puree' til smooth
add lemon juice and sweetner to taste
to make into veggie dip
add any of the following
chopped veggies, french onion powder, ranch dip powder,or a can of green chilis, diced pickled jalepenos
chill about 1 hour

[LoosinItNow]

Just a quick correction on Kudzu powder - this is NOT calorie free, as I thought. When I searched it through a calorie counter, it came back as zero calories, kinda like Glucomannan, I thought. But this is NOT correct! So beware Kudzu during HCG (2 TAB = 74 cals), although it might be ok in P4.

Just a note of caution about my misinformed post!

[LoosinItNow]

Reposting here for recipe thread:


OM(Goodness)! Cinnamon "sugar" Churros!

--------------------------------------------------------------------------------

I stumbled on this today, and slap yo' mama this is good!

Take a regular, no season breadstick and break it up the length of a baggie. Spritz them with no-stick spray (Pam) and place in baggie with cinnamon and stevia (or other, if you use them).

Shake and bake and don't scare the cats with all that moaning!!

It is sooooo hard to stop at just one!!

Oh, man!!

[shelbyla]

P2

Cincinnati Chili Shredded Cabbage

100g beef
200g cabbage
1/2 c beef broth
1t onion powder
1t garlic powder
1t cumin
1T chili powder
1t cinnamon
1/2t paprika
1t sea salt
10 drops stevia (or to taste)
1/2t guar or xanthan gum


Add beef broth, beef, onion, garlic and cumin to skillet and cook just until beef STARTS to brown. Add cabbage and remaining spices and cook until cabbage is desired consistency. Add stevia several drops at a time until desired sweetness. Sprinkle guar or xanthan gum over mixture to thicken sauce (optional).

[TerriMM]

Just made this tonight. It was so easy, yummy & filling, I had to share.

1 bunch Fresh Asparagus
7 oz Fully cooked Jumbo Shrimp Thawed
Beef Broth
1/4 t Xanthum Gum
Frank's Hot Sause

Cut Asparagus into bite size pieces. Saute/Steam in covered skillet until tender crisp keeping about 1/2 cup broth in the pan (add more as needed). Add Shrimp, stir, recover until warmed. Add Xanthum Gum & Frank's Hot Sause to taste, stir until thickened. Serves two (my dinner and lunch tomorrow).

[hikergurl]

This comes from HcgSkinnyB on YouTube and it's become my FAVORITE dessert/snack on P2:

Strawberry Sorbet
6 frozen strawberries
5 mint leaves
Juice from 1/2 lemon
1 packet stevia
1/4-1/2 c sparkling mineral water (such as Perrier, etc)

Place strawberries, mint leaves, lemon juice and stevia in a food processor or blender. Blend for maybe 15 seconds. Scrape down sides and blend again. While blending, slowly add sparkling mineral water till smooth and desired consistency for sorbet. Put in a dessert dish and enjoy!

[metqa]

Rogue Warning

This Recipe is based on Allowances for Omaha Weight Loss plan.
There will be mixing of vegetables
There will be non traditional vegetables

*Omaha Plan allows winter squash-Pumpkin is a winter squash
*Omaha Plan allows mushroom, though they are higher in calories

P2 Beefy Mushroom Soup
1st Trial

100g 96% lean ground beef
6 button mushrooms, chopped
1 teaspoon beef broth powder ( or however much to make 1 cup of broth)
1 cup water
1/2 cup canned Pumpkin Puree ( ingredients:Pumpkin only)
1/2 t each garlic salt, onion powder, black pepper
(optional: since you may mix veggies, you could use real garlic and chopped onion if you like, and more mushrooms, but add the calories to the recipe totals)

in a sauce pan brown beef and mushrooms with beef broth powder, garlic salt, onion powder and black pepper.

When beef is cooked, add Pumpkin and stir till blended.

Add cup of water and stir, till blended. Let simmer on medium for 5 mins till color turns from orange to brown.

Taste and adjust seasonings

******
197 Calories
5.1g Fat
12g Carbs
4.2g Fiber
26.4g protein

Without the cream and the wine of the original recipe, it is a different beast, but still a tasty soup. A nice warming meal for cool winter months. ( or for raiding the fridge of leftovers in the middle of the summer for something to eat)

[LoosinItNow]

EGG WHITE BROWNIE
*
51 cals - 3 egg whites
12 cals - cocoa
Stevia

Total cals = 63

Ok, so I am desperate here! But it quieted my chocolate cravings! Not bad, but you have to whisk the chocolate & stevia a bit before it incorporates.

[LoosinItNow]

* Warning! Obsessive chocoholic at work here! I can't seem to live one day without chocolate of some kind! Avoid these if they will derail you!

Ingredients
• 3 large egg whites, at room temperature (see Tip) (51 calories)
• 1/4 teaspoon cream of tartar (zero cals)
• 3/4 cup sugar ( use stevia - sweeten to taste)
• 1/2 teaspoon vanilla extract (?)
• 3 tablespoons unsweetened cocoa powder (36 calories)
• 1 tablespoon ground cinnamon (18 cals)

Preparation
1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar (stevia), a little at a time, until incorporated. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more. Sift 3 tablespoons cocoa powder and cinnamon over the meringue. Use a rubber spatula to gently fold them in along with the chocolate chips until combined; do not overmix.
3. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.
4. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. Sift 1 tablespoon unsweetened cocoa powder over the baked meringues for garnish, if desired.
Tips & Notes
• Make Ahead Tip: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.
• Tip: To get the most volume from beaten egg whites, it's best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.
Nutrition w/modifications = 105 cals total (30 cookies = only3.5 cals each!)

Oh! Recipe modified from Eatingwell.com

[KrisJ]

I just made this and it was delish. I don't measure things so, sorry about that.


Cucumber sliced into half moons.
Salt
Red Wine Vinegar
Sprinkle with Cumin
Stir.

[TerriMM]

Originally Posted by LoosinItNow

* Warning! Obsessive chocoholic at work here! I can't seem to live one day without chocolate of some kind! Avoid these if they will derail you!

Ingredients
• 3 large egg whites, at room temperature (see Tip) (51 calories)
• 1/4 teaspoon cream of tartar (zero cals)
• 3/4 cup sugar ( use stevia - sweeten to taste)
• 1/2 teaspoon vanilla extract (?)
• 3 tablespoons unsweetened cocoa powder (36 calories)
• 1 tablespoon ground cinnamon (18 cals)

Preparation
1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar (stevia), a little at a time, until incorporated. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more. Sift 3 tablespoons cocoa powder and cinnamon over the meringue. Use a rubber spatula to gently fold them in along with the chocolate chips until combined; do not overmix.
3. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.
4. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. Sift 1 tablespoon unsweetened cocoa powder over the baked meringues for garnish, if desired.
Tips & Notes
• Make Ahead Tip: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.
• Tip: To get the most volume from beaten egg whites, it's best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.
Nutrition w/modifications = 105 cals total (30 cookies = only3.5 cals each!)

Oh! Recipe modified from Eatingwell.com

Another Obsessive chocoholic here!
On the brownies: How long do you bake, what temp?
On the cookies: What temp to bake?
On both: What form of stevia do you use? I'm still having problems finding the right conversion.

[LoosinItNow]

Originally Posted by TerriMM

Another Obsessive chocoholic here!
On the brownies: How long do you bake, what temp?
On the cookies: What temp to bake?
On both: What form of stevia do you use? I'm still having problems finding the right conversion.

The egg white brownies, due to need for immediate gratification - microwave for about 1 min + 10 sec or so - depending on the strength of your microwave. This makes them "poof" up like popovers, then subside. I think a toaster oven at 300? for 15 - 20 mins might make the texture better. I did add 1 tsp oat bran to the "brownie", and it did make it more cake-like (added about 15 calories, if I remember right). Now, realize these are not really brownies, as we think of them, just a slight resemblance, with a lot of determined imagination! But it satisfied the choco craving.

For the cookies, according to the recipe, 200 degrees (preheated) for 1 1/2 hrs. I started to make these Sunday, but got seduced away by the afore mentioned immediacy of gratification of the Egg White Brownies. I don't know if the stevia vs the sugar will affect the overall product, but I am determined to find out! Whomever tries them first - report back!

On the Stevia, I use NuNaturals brand. Now, not all NeNatural Stevia is created equal - as I found out. All of the white stevia is excellent, but there is a one-oz bottle that is pure Stevia - and POTENT! I've been using the larger bottle (2 oz?) that has a filler to distribute the Stevia more evenly. The pure Stevia only takes a TEENY TINY AMOUNT! - Sometimes less than 1/8 tsp - you can quickly over sweeten without realizing it. However, even the Stevia with the filler does not take much to sweeten things. I never measure, just sweeten to my tastes. Usually around 1/2 to 1 tsp.

[BusyMomOf4]

Szechwan Chicken/Celery Stirfry

4 large stalks finely chopped
2 T onion finely chopped
2 cloves crushed garlic
1/4 - 1/2 cup water or broth
1 T Bragg’s Liquid Aminos
1 tsp szechwan seasoning*
salt to taste
stevia to taste (optional)

Place all in large skillet and cover to cook celery.
When celery is partially cooked, add:

100 grams previously cooked and finely chopped chicken breast (add chicken in first step if raw)

Cook long enough to allow chicken to soak up seasonings.

Enjoy!

*I use Sunflower Market brand.

[BusyMomOf4]

Mexican Chicken Soup

100 g. cooked chicken*
2-3 garlic cloves
1 1/2 tsp Mexican seasoning blend*
diced tomatoes*
2 cups chicken (or veggie) broth

Put it all in a pot and let simmer for 15 minutes to blend flavors. Enjoy!

*I use The Spice Hunter brand. Also, I use fresh tomatoes (not canned). You could use raw diced chicken as well... just make sure to cook it long enough for the chicken to cook.

[skintegrity]

Ginger Prawns

1 tsp finely chopped ginger
1 tsp finely chopped garlic ( or garlic powder to taste)
water or broth
1 TB Bragg's
1 finely cut green onion
3.5 oz. ( about 10) medium shrimp

Sautee ginger and garlic in broth until tender.
Add green onions
Add Shrimp
Cook until shrimp are opaque.

I use this in a lettuce wrap.

(If cooking for the family, I portion mine out and then add butter to remaining sauce and serve over rice)

[metqa]

Kimchee Shrimp Soup

150g of Premade Kimchee ( or about 1/2cup packed) =31Kcal
100g Raw Shelled Shrimp = 106 kcal
1 cup Low sodium Chicken broth = ~17kcal
1/2 pkg Shiritaki Noodles 3.5oz drained = ~0kcal
Optional:
1 Stalk of Cilantro, chop leaves
1 green portion of green onion, chopped
3 stalks of chives, chopped

In a small pot pour in chicken broth. Chop Kimchee into smaller bite sized bits and add to broth, including a couple of tablespoons of the red juice. Cut Shiritaki noodles into smaller piece by quarters. Add Shiritaki noodles. Bring to a boil then reduce heat and let simmer for at least 15 min, longer is better.
When Ready to Serve:
Add Optional herbs. Add Shrimp and make sure they are covered with liquid. Simmer 2-5 min till Shrimp is tender. Remove from heat. Serve Hot.

Calories: 154
Fat 2.3g, Protein 25.2g, Carbs 8g, Fiber 2.8g

*Note: Some people will consider Kimchee a mixed vegetable since it's seasoning includes small portions of hot peppers and radish, but it's such a small amount and mostly adds flavors, and are not a significant portion of the kimchee vegetation which is mostly cabbage.
ETA: leaving the Optional Green herbs till last will still get the flavor and keep their bright green color when serving. Add them when you add the shrimp. Otherwise they will turn a dull green when simmered.

[Daisy2]

Has anybody tried chicken or beef jerky, for the days you don't have time to stop ?
Do you have a good recipe? I'm thinking braggs, garlic, ginger, cracked black pepper..
Mabee even liquid smoke.

[metqa]

Oh, Yeah, I made Jerky with 96% lean Beef. I have a jerkey extruder, I just added black pepper, red pepper flakes, some salt, onion and garlic powder, brags and smoke liquid to the meat and used an electric food dehydrator till they were chewy-dry.

I took them with me when I had to drive for work to out of the way rural places without restaurants or shops. Beef Jerky and a couple of cucumbers.

It was spicy and yummy. You have to measure out how much of the meat is 100g before you dry it. 100g made three thin strips of about 4 inches or so once dried.

[martiangurll]

Can the jerky be smoked in the regular oven, say overnight???

[metqa]

Originally Posted by martiangurll

Can the jerky be smoked in the regular oven, say overnight???

Yes, It can.

GROUND BEEF JERKY
Printed from COOKS.COM
5 lbs. lean ground meat
2 tbsp. (well rounded) Morton's Tender Quick salt
1/3 tbsp. coarse ground black pepper
1/3 tbsp. garlic salt or powder
Other spices to taste

Mix thoroughly. Place 1 cup of mixture on a sheet of aluminum foil. Cover with wax paper and flatten mixture. Roll out mixture until about 1/8 inch thick. Remove waxed paper.

Optional: Brush with Worcestershire sauce or liquid smoke diluted half & half with additional black pepper or soy sauce. Place on racks in oven (150 degrees). Prop the oven door open 1 inch to allow moisture to escape. Check in 1 hour, surface should be dry and shiny. Remove foil and place dry side on rack; treat as before. Dry an additional 1 to 1 1/2 hours or until desired hardness. Remove and place on cutting board. Using a pizza cutter, cut into strips. Place in sealed container and HIDE in back of refrigerator!! Additional drying may be necessary if it is not to be refrigerated.

What I did with my meat gun extruder was to pipe out 100 gram portions directly onto my plastic covered scale to measure it out. then I lined those pieces up together so that when dry I knew that those 3 1/2 piece equaled on meat serving once dried. Weighing after they dry is useless cause you don't know how much moisture left. Without an extruder, you could just weight out 400 grams, roll it flat, dry the whole shebang then weight the finished meat mat and divide by four when cutting it apart. 1 lb is 453 grams so 2lb would get 9 servings.