Simeon's Protocol Recipes Only

[MemoryKeeper]

I didn't see this particular recipe on this thread, so I'm adding it.

I made this and it was so tasty and filling!

Cook 100 g lean ground beef (93/7) in stock pot

Add seasoning to taste (sprinkles of onion powder, cayenne, garlic powder, chili powder and a few drops of liquid smoke). I did not add salt because of the broth and canned tomatoes.

Add 1.5 cups of FF beef broth

Add 1 cup of diced tomatoes from can (no sugar added) with juice

Bring to a boil, add 1/2 teaspoon of Xantham Gum and stir well.

Cook for an additional 5 - 7 minutes to thicken. Good with Melba toast or Grissini on the side.

One serving.

I'm planning on make several batches and freezing for grab and go meals.

[momtocj7mea]

Korean Barbeque Sauce/Marinade for chicken breast or tenders

Ingredients

* ½ cup soy sauce (or bragg's or coconut aminos, or tamari)
* ½ cup water
* ½ cup Splenda if you use it or equiv. of liquid stevia
* 1 Tbsp lemon juice
* 1 tsp onion powder
* 1 tsp ground ginger
* 1 tsp red pepper flakes
* 1 clove garlic ( I used Trader Joe's crushed garlic)
* chili paste to taste (optional)

Instructions

Mince garlic. Combine soy sauce, water, sweetener, onion powder, and ginger in saucepan with wire whisk and place over high heat. Bring to boiling, reduce heat to low, and simmer 5-7 minutes. Cool to room temperature, stir in all other in all other ingredients. Marinate chicken 2 hours before grilling or feel free to saute or bake the chicken as well. You can thicken the sauce with xanthan gum to make a bbq sauce for dipping, but I would make a separate batch for this....this is great on the chicken wraps!!

[momtocj7mea]

And you can also freeze your chicken in the marinade in individual portions so you have a quick option to pull out and cook for meals!!

[shelbyla]

Chicken Curry

100g chicken breast, diced
200g cabbage, shredded
1c chicken broth
1t onion powder
1t garlic powder
1T hot curry or to taste
1t black pepper
salt to taste

Sautee cabbage in broth and spices (except for salt) to desired doneness, adjusting as necessary for spice. Add chicken and cook for 2 mins or until chicken is no longer pink. Add salt to taste. For a thicker curry gravy, add 1t of guar gum or other thickener.

[errihu]

Fish stew

200g fish (I used tilapia)
350g tomatoes (two servings worth)
1 small shallot or half a medium onion
3 cloves of garlic (or to taste)
2 tbsp broth
spices (I used bay leaf, thyme, basil, and herbs de provence)
salt to taste

Dice the garlic and shallots finely. In a deep-sided pot, heat the broth to boiling and add diced garlic and shallots and cook until tender.

Add fish portions and cook with onions and garlic until fish is cooked and flakey.

While the fish is cooking, dice the tomatoes. When the fish is at the flake stage, add tomatoes to the pot, along with all spices and salt. Bring just to a boil, then reduce heat and simmer. Simmer for at least 5 minutes to get flavours to meld well. Simmer longer for better flavour.

Serve with melba toast on the side for dipping. This makes two servings.

-------

I made this today and it was seriously good. Now I know what to do with tilapia, which was starting to bore the heck out of me.

[LaraSuzz]

1 (3 pound) beef eye of round roast salt and pepper to taste

Be sure to remove all visible fat
Top Round and Bottom Round cuts of beef work just as well
p2 legal!!

Directions
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

[LaraSuzz]

This is my mama's recipe...

Crustless Sausage and Cauliflower Quiche
Submitted By: Lara Prep Time: 30 minutes Ready In: 1 hour 30 minutes
Cook Time: 1 hour Servings: 8

"Low carb sausage and cauliflower quiche."
Ingredients:
1 whole Cauliflower
3 or 4 Sweet Italian sausages
parsley
4 eggs
2 oz cream
swiss cheese
salt and pepper

Clean and cut up cauliflower, cut into pieces, boil until tender, set aside.
Grill sausages in a pan on med-hi heat without the casings breaking up the meat in the pan until browned.
Add the cauliflower to the sausage and brown a little in the pan mash the cauliflower a little... add salt and pepper set aside.
Beat eggs in a glass bowl, add cream and beat.
Stir in sausage and cauliflower into the egg mixture.
Add swiss cheese, and parsley.
Pour mixture into a 9" round baking pan and bake at 375 degrees for one hour.

I use a glass baking dish. You can change the ingredients, bacon, green chile, mushrooms, onions, cheddar... its so good. Enjoy.

[LaraSuzz]

A restaurant in my neighborhood used to make this Pork green chile verde dish that was amazing. After many tries I've perfected it...

35 oz can tomatillos
35 oz can of green chiles
3 lbs cubed pork shoulder
salt pepper
olive oil
cilantro
sweet onion chopped

toppings
Tillamook sharp cheddar cheese grated
a dollop of sour cream
salsa hint:Pace medium has no sugars

Blend one large 35 oz can of tomatillos, and one 35 oz can green chiles, a bunch of cilantro and one sauteed chopped sweet onion and blend, add to your crockpot. Sear 3 lbs cubed pork shoulder in a pan on high heat with olive oil seasoned with salt and pepper and add to your crockpot on high for 8-10 hours. Top with sour cream cheese and salsa.

[LaraSuzz]

This recipe seems complicated but after youve done it once you will see thats its really easy. I triple the ginger and the cayenne to make it extra spicy. I've omitted the cardamom and the almonds cuz I didnt have any and it still turned out amazingly. The chicken will be tender and moist I used breast. All you will be doing is marinating chicken overnight, making the sauce andthen broiling the chicken and adding it to the sauce. Thats how I did it anyway.


Masala Marinade

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground

Chicken

2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala
1 1/2 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of splenda sugar
1 cup heavy cream

In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Make Ahead The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving. Notes Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

[shelbyla]

Originally Posted by LaraSuzz

A restaurant in my neighborhood used to make this Pork green chile verde dish that was amazing. After many tries I've perfected it...

35 oz can tomatillos
35 oz can of green chiles
3 lbs cubed pork shoulder
salt pepper
olive oil
cilantro
sweet onion chopped

toppings
Tillamook sharp cheddar cheese grated
a dollop of sour cream
salsa hint:Pace medium has no sugars

Blend one large 35 oz can of tomatillos, and one 35 oz can green chiles, a bunch of cilantro and one sauteed chopped sweet onion and blend, add to your crockpot. Sear 3 lbs cubed pork shoulder in a pan on high heat with olive oil seasoned with salt and pepper and add to your crockpot on high for 8-10 hours. Top with sour cream cheese and salsa.

Making this tonight for Superbowl. Lara - you are my kinda cook. Few ingredients, simple prep, amazing results...

[MemoryKeeper]

Glazed Nuts (like the kind you get at the stadium)

I have a recipe I adapted for the "glazed nuts" and wow, it's really good. I used pecans, but you could easily use almonds:

Ingredients:
1 pound of pecans
1 cup of sweetner (I use Xylitol)
1 egg white
1 T water
1/2 t cinnamon
3/4 t salt
2 one gallon ziplock bags

Directions:
Preheat oven to 250. Mix sweetner, cinnamon, salt in one bag. Whisk water and egg white til frothy and pour into other bag. Put pecans in the egg bag and shake well to coat evenly. pour into "sugar" bag and shaek well. Place pecans in a single layer on cookie sheet and bake for 60 minutes, stirring every 15 minutes.

[LaraSuzz]

My mom used to make this when we were kids, it's simple and delicious.

20 white mushrooms stems removed
make sure when you wash them you dry them out
1 can Devilled Ham
1 cup or so of cream cheese
a little salt and pepper to taste
cookie sheet and tin foil

Preheat the oven to broil...
Mix the Devilled Ham and the cream cheese together in a bowl and and add salt and pepper to taste. Stuff each cap generously with the creamy mixture. Broil until the tops are browned for about 10 minutes and keep an eye on em or they will burn.

**I like to make a little three way "nest" with ten foil so that the mushrooms stay in place on the cookie sheet. Sometimes it bubbles over so it will make for an easy clean up, or lick off, lol... There is a little sugar in the Deviled Ham but I've never noticed a gain. if you want to be safe wait for p4.

[LaraSuzz]

Cod Au Vin means Chicken in wine in French...
You pronounce it "coke-oh-van".
If I want to knock someones socks off for dinner, this is my "go to"...

4 Thin slices bacon cut in one inch pieces (use scissors)
8 chicken thighs or pieces (leg and thigh)
1 bottle of Red dry wine eg. Burgundy
3/4 tsp dried Thyme crushed
1 large sweet onion chopped
3 Carrots chopped 2 inches (you can omit)
4 cloves garlic mashed or minced
10 mushrooms quartered
1 8oz. can stewed tomatoes (I like the italian style)
spanish olives
Parsley to garnish
Parmesano grated
Deep casoulet or deep pan

Cook bacon. Sprinkle chicken with Thyme, add salt and pepper and brown with onion and garlic in the same pan with the bacon. Brown the chicken about 10 minutes, and then drain the oil. Add mushrooms, carrots if you want, olives and the whole bottle wine and stewed tomatoes to the pot. Cook uncovered on medium heat for about an hour and a half. The sauce will get darker as it cooks. The longer you cook this dish the more fall apart tender it will be. You can serve this with pasta or rice for the carb people and still be as happy as a lark with just the chicken in your plate. Garnish with parsley and or grated parmesano.

For extra fat don't drain the oil its not that bad...

[LaraSuzz]

Coquille St Jacques Recipe =) Lara

Ingredients
1/2 lb Shrimp cut into one inch pieces or so
1/2 lb Scallops cut into one inch pieces
10 Mushrooms sliced
1 sweet onion chopped

White sauce
3 cups Heavy whipping cream (I use Trader Joes with the pink top)
2 cups Swiss grated
2-3 cups Parmesan grated or Pecorino Romano
2 tbl butter
2 tbl olive oil
salt and pepper
scallop shells or a ramekin

White sauce
Heat 3 cups of HWC in a pan on medium heat... add olive oil butter salt and pepper. Add imported shredded parmesano or Pecorino Romano, melt until thickened, stir constantly dont let it boil. Set aside.

Directions
Par boil seafood and then ice it to stop the heat form over cooking the seafood and set aside.
Grill mushrooms and onion, and drain the excess water from the mushrooms.
Place seafood mushrooms and onions in white sauce add grated Swiss and stir...
Place about three heaping tablespoonfulls in a ramekin and top with parmesan, broil until golden brown on top.

This white sauce makes a delicious creamy sauce for vegetables, casseroles, chicken or seafood.. I use it to make creamed spinach....

[LaraSuzz]

Ok I just invented this one, it was for a potluck and it turned out really well...

3 lbs Ground chuck
1 diced onion sauteed
4 diced green bell peppers sauteed
1 tbl chili powder
salt and pepper
1 tsp garlic powder
1 tsp paprika
1 can of Rotel diced tomatoes
1/2 jar of Pace picante
1/2 jar jalapenos

Puall all ingredients into a crockpot on high 4 hours. Done! Top with cheese and sour cream lettuce etc.

[MemoryKeeper]

Originally Posted by LaraSuzz

Ok I just invented this one, it was for a potluck and it turned out really well...

3 lbs Ground chuck
1 diced onion sauteed
4 diced green bell peppers sauteed
1 tbl chili powder
salt and pepper
1 tsp garlic powder
1 tsp paprika
1 can of Rotel diced tomatoes
1/2 jar of Pace picante
1/2 jar jalapenos

Puall all ingredients into a crockpot on high 4 hours. Done! Top with cheese and sour cream lettuce etc.

Can't wait to add this to my list!

[LaraSuzz]

This one is really yummy tender shredded beef that you can top with cheddar sour cream tomatoes, jalapenos. Mmmm...

1 3lb Cross Rib Roast or whatever size you like
1 jar of Pace Picante or salsa no sugar

Place both in a crockpot on high for 10 hours until it falls apart. I leave the fatty parts on the meat it melts anyway. You can add sliced onions peppers salt and pepper. Shread as its falling apart.

[soon]

I have a similiar recipe posted on the 3 ingredient sticky except I use chicken and the lime salsa from walmart in the crockpot. I use a little bit of sour cream to blunt the hotness

[LaraSuzz]

10 Jalapenos sliced lengthwise seeds and ribs removed
20 slices of regular or thin cut bacon
1 8oz cream cheese
salt pepper garlic powder
1 cup shredded cheddar

Mix the cream cheese spices and cheese in a bowl
Fill the jalapenos wrap with bacon
Put on a cookie sheet lined with foil and sprayed with pam

Bake at 350 until crispy maybe 20 minutes.

[shelbyla]

These are on the P2 Short Form thread but I'll post them here as well...

Recipes for Phase 2


Salad dressings:

Start with...
2T broth (beef, chicken or veggie)
2T apple cider or red wine vinegar
1/4t salt
1/4t pepper

For Italian add...
1t Italian seasoning
1/4t garlic powder
1/4t onion powder

For honey mustard add...
1T mustard (yellow or brown but check ingredients for sugar)
5 drops plain stevia or 1/2 packet Splenda or Sweet 'n Low

For a creamier dressing use...
2T Walden Farms Caesar, Ranch or Blue Cheese dressing in place of one T of broth and one T vinegar

For a different taste use...
2T orange juice, lemon juice or lime juice in place of the vinegar

Switch up spices. I like...
1t curry or
1t shallot pepper or
1t dill or
1t sage or
1t cumin

"Skillet" meals:
(if you are NOT eating the grissini/melba, increase your evening veggie portion to 200g/7oz)

Broth 1/4-1/2c, depending on how saucy you like it
Chicken
Beef
Veggie

Protein 100g/3.5oz raw
chicken breast
lean ground beef
shrimp
crab meat
langostino tails

Veggie 100g/3.5oz raw
Belgian endive
Cabbage
Bok choy
Celery
Chinese cabbage

Spices
Onion powder
Garlic powder
Salt
Pepper

plus...
Italian - 1T Italian seasoning (works best with chicken or beef plus endive or cabbage)
Mexican - 1T chili powder, 1t cumin, couple of dashes tobasco or tapatio (works best with chicken or beef plus cabbage or endive)
Asian - 1T soy sauce or Braggs liquid aminos (works with all)
Lemon pepper - 1t lemon pepper, 1T fresh lemon juice (work best with chicken or seafood plus any veggie)

Add broth to skillet. Add veggie and spices and cook to just before desired doneness. Add raw protein and cook until done (the protein cooks so fast that it's best to add it at the end). Optional: sprinkle with Guar or Xanthan gum (available at most healthfood stores) in a salt shaker for a thicker sauce--a little goes a VERY long way so sprinkle with caution! **DO NOT OVERDO AS IT IS A STARCH AND COULD STALL YOU.

Panfried White Roughy

Sprinkle a filet of Swai (white roughy--available at Ralph's and TJ's), cod, or orange roughy with salt and pepper. Heat skillet until hot. Add fish. Cook on one side for 3 mins. Flip and cook until fish flakes easily--about 2 more minutes. Serve with salad or stirfried veggies.

[soontobesexy'ntx]

Originally Posted by walkingwoman

This sauce is yummy and with some modifications, p2 friendly (if you use WF products) The original calls for real syrup and some oil, but I don't miss either.
1 cup sf maple syrup
3 Tbls. mesquite seasoning mix (check for sugars)
2 Tbls. lemon juice

Mix together, grill some chicken/shrimp and brush the mixture on top. Serve a side bowl for dipping if you wish.

I made it this way
1 cup sugar free syrup
3TBSP WF BBQ sauce
2 TBSP lemon juice

[soontobesexy'ntx]

dried apple "chips'
slice apple thin (it takes awhile so I did 4 apples)
deseed centers
place on cookie sheet
sprinkle with cinnomen "sugar" (cinn and art sweetner)
pre heat oven to 200 degrees
place cookie sheet in oven with door slightly cracked open
bake for 1 hour 30 min to 2 hours

[mommakato4]

Originally Posted by soontobesexy'ntx

here ya go!!

I made this and took a picture..... Here it is....

Originally Posted by dawnyama
Phase 2 Smoothie


3 oz raw spinach
5 oz frozen strawberries
3 oz low fat cottage cheese
1 tbsp Hershey’s unsweetened cocoa
2 pkg sweet n low
Water

Total of 150 Calories -
You could make two of these a day and still have room for at least ONE meal!!! This smoothie twice has almost the amount of protein as the recommended amount of chicken (3.5 oz)!!!

[MemoryKeeper]

Wow, I'm so happy to be subscribed to this thread. YUMMO on those recipes!!!!

This is super easy! I took Walden's Caramel Syrup, and poured into a candy mold and froze them. It was a cool, delicious treat. 0 calories

[mommakato4]

Here is a couple of recipes that I created and are FAMILY Favorites!... Try them!


P3 Provolone Taco Shells

Ingredients:
Round Provolone Cheese slices (I bought mine at Costco)
Garlic powder
Mexican Spices

Oven 375 degrees

Place Parchment paper on a cookie sheet.... Evenly space 3 slices of Provolone Cheese on the parchment.. Sprinkle lightly with garlic powder and Mexican spices.... I used a salt-free Mexican seasoning blend, from "The Spice Hunter", bought at my local Co-op.....Bake for 9-10 minutes until color is right...Then, I immediately picked up each shell and place over the edge of a foil thickened edge of a pan to cool....you must do this quickly so they won't crack as they cool quickly and harden.....

I will now fill these tonight for dinner.... with taco fillings!.... Yummy!



Beef Tacos

3 Provolone Cheese Taco Shells (check recipe)
4 oz grilled beef steak
Shredded cheddar cheese
Lettuce
Pico De Gallo
Cilantro
a bit of Greek Yogurt or Sour Cream
Tapatio Hot sauce
slice of avocado

Enjoy!!!!

[mommakato4]

My son, works at a Pizza Restaurant, so I got an idea to make this, using our favorite pizza ingredients!...Enjoy!...Kat

Chicken Bacon Veggie Pizza


Crust....
4 cups grated Cauliflower, cooked in microwave for about 12 minutes, then cooled til only warm
2 beaten eggs
2 cups grated Mozzarella Cheese
italian herbs, garlic, salt, pepper

Mix together, spread onto pizza pan, Bake 400 degrees, for 20-25 minutes

Top with .....

Creamy Garlic White Sauce
4 oz. Softened Cream Cheese
1 tsp. cream
1/2 tsp. garlic powder,
1 tsp. dried chives,
1/4 tsp Tony Chacheres Seasoning,

Mix well and warm, before spreading on cooked crust....

Top with....
4 thick slices of cooked Bacon, crumbled
4 oz. cooked finely diced chicken
1 finely diced Jalapeno
3 sliced mini sweet peppers, (Yellow-orange-and red)
mozzarella cheese
Parmesan cheese
Dried chives on top

Bake until golden and YUMMY!!!!

NOTE....This is WONDERFUL served COLD the next day!!!!

8 servings....
Per Serving: 291 cal./3 net carbs/22 g. fat/17 prot.

[mommakato4]

I had fun creating this recipe.... It would be great made with other flavors, too....Kat

Praline Cheesecake Parfait

Take 1/3 cup cold water
add 1 TBSP. unflavored gelatin or 1 pkt,
sprinkle over cold water and let soften for 10 minutes
then, add 2/3 cups boiling water and stir until dissolved....

Place all these ingredients in Blender
the gelatin water mixture, above...
2 (8 oz. cream cheese)
I scoop of Vanilla Whey Protein Powder
1/3 cup Davinci Praline flavored SF Syrup (or other flavor)
15 drops of English Toffee Stevia (or other flavor)
1 tsp. vanilla extract

Blend well and pour into a glass bowl.... top with nutmeg and chill for a few hours until set...

Make a whipped topping from....
heavy whipping cream
vanilla
stevia
Whip til creamy....

Scoop cheesecake into serving dish....top with whipped cream.... sprinkle on a few chopped nuts.....and a bit more nutmeg.....YUM!

7 servings....
Per Serving: 334 cal./2 net carbs./31 g. fat/10 Prot.

[mommakato4]

P3...Creme Brulee with crunchy topping

Recipe from Kathryn Hcg-mommakato

1 cup half and half
2 eggs
2 tsp vanilla
3 Tbsp Splenda or equivalent Stevia
*Nutmeg as a topper
Erythritol... for sugary crunch on top

Blend all ingredients well in Magic Bullet or blender and pour into 2 glass ramekins or custard cups, *sprinkle top with nutmeg.... put cups into a glass baking dish with water in it half way up the sides of the ramekins.... Bake 300 degrees for 35-40 minutes or until the mixture is set in the center (it should still wiggle when shaken).. Carefully remove cup from HOT water.... Let cool well, then refrigerate....Sprinkle on 1 tbsp. Erythritol.... heat with a food torch... or as I did above close to the broiler... till starting to turn color....cool, and refrigerate...has a nice crisp golden topping , though I don't think it would turn brown as much as sugar does, make sure to broil it long enough to melt and crisp the top or you will get a sugary texture on top... Makes 2 servings....

[LaraSuzz]

Ingredients

2 large jalapeno peppers
1-2 ounces cream cheese
1-2 ounces cooked chicken
1/4 cup of your favorite Buffalo Sauce
Cooking Directions

Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer.
In a mixing bowl, combine cooked chicken and Buffalo sauce. Heat in a small pan or you can even nuke it a minute or two.
Stuff each jalapeno pepper with layers of cream cheese and Buffalo chicken, until full. The amount will vary by the size of the jalapeno.
Bake the jalapeno poppers for 20-30 minutes at 375 degrees.

[Crazy PreK Teacher]

Spanish Chicken Soup
Phase 2
Ingredients:

3.5 ounces chicken breast
1/2 can diced tomatoes (sugar free, low sodium)
1 jalapeno
1-2 tablespoon cilantro
1-2 teaspoon garlic salt
1 green onion
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
6 drops lemon Stevia
1 cup beef broth
1 cup water

Directions
In a small pot add beef broth, water, chicken, jalapeno (put two knife slits in pepper) and garlic salt. Remove pepper after about 5 minutes or taste broth to make sure it has a little flavor of jalapeno. Cook chicken through and remove from broth, let cool and shred with fingers. Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender. Pulse until creamy. Add puree to broth and simmer a few minutes over med heat. Lower heat to med-low, add chicken, green onion, lemon juice, stevia and vinegar. Simmer 10-15 minutes. Garnish with fresh green onion and cilantro.

Makes 1 Serving