Simeon's Protocol Recipes Only

[Crazymama5]

Ingredients:
1/2 cup whey protein powder (Vanilla works well.)
1/4 tsp nutmeg (rounded)
2 tsp baking powder
1/8 tsp salt
2 Tbsp heavy cream
1 egg
2 Tbsp water
1/4 cup sugar equivalent in a substitute (I used a liquid for zero carbs)
Oil (for frying)

For Topping:
3 packets powdered sugar substitute, such as Splenda
Pinch cinnamon

Preparation:
1. Mix sweetener with cinnamon, and set aside.

2. Whisk dry ingredients together. Whisk egg with other wet ingredients, add to dry ingredients, and whisk to combine well.

3. Fill a deep skillet, cast-iron pan, or dutch oven with about 1½ inches of oil and heat. I find that using a fry/candy thermometer that clips onto the side of the pan is helpful for determining when the oil is ready, but you can estimate by dropping small amounts of the batter in -- it should sizzle fairly vigorously.

4. When oil reaches around 350 to 360 F, drop tablespoon-sized amounts of batter into the oil. The batter will spread and puff up. If you let the oil go higher than about 375 F, the batter will fry quickly, leaving you with more of a funnel cake than a doughnut. (This, of course, is not a big tragedy.)

5. When the underside browns (about a minute, give or take 20 seconds for temperature variation), turn the doughnut. In another 30 to 45 seconds, it will be ready to remove. I like cooling them on a cake rack sitting in a sheet pan. If you place them on paper towels, be sure not to let them sit too long, as they will lose their crunchy outside.

6. Sprinkle sweetener and cinnamon mixture over both sides of the doughnuts.

Makes 12 doughnuts, each about 2½ inches in diameter.

[dawnyama]

I have the recipe book that came with the maker and was going to use the basic ice cream recipe. I will post my substitutions next to the ingredients. Here it is:

Simple vanilla ice cream
makes 14 1/2 cups servings

1 1/2 cups whole milk (if on P3 you can water down cream and water to make this, just 1/2 water 1/2 cream)
1 1/8 cups granulated sugar (I have some Xylitol in the house, but I think you might could get away with Splenda)
3 cups heavy cream
1 1/2 TBL pure vanilla extract

Using a hand mixer mix the milk and sugar til sugar is dissolved. Should take about 1-2 mins. Stir in heavy cream and vanilla. Turn the machine on; pour mixture into freezer bowl and follow mixing directions for your ice cream machine.

Ashley, since you are on P4, you can add whatever you like to it. Chocolate, chocolate candies, peanut butter, almonds or almond butter.

[KMM]

Microwave Mug Cheesecake (Not tested)

2 ounces cream cheese, softened to room temperature
1/2 cup sour cream
1/4 teaspoon vanilla (watch for sugar)
1 or 2 packets of Splenda
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice

For "mix ins", add 1 tablespoon mini chocolate chips (dark chocolate, unsweetened, etc) or

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sweetener, egg and lemon juice. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins",

[Meme1211]

P3 - Lemon (or Lime) Vinaigrette

1/2 tsp Dijon mustard
1/2 lemon (or lime) juiced
1 tbsp olive oil
Kosher salt and freshly ground black pepper

In a small bowl, vigorously whisk together the mustard and lemon (or lime) juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

Can be used as a dip for meats or as a dressing for salads, asparagus or other vegetables.

[Meme1211]

P2 - Lemon (or Lime) Vinaigrette

1/2 tsp Dijon mustard
1/2 lemon (or lime) juiced
1 tbsp apple cider or rice vinegar
Kosher salt and freshly ground black pepper

In a small bowl, vigorously whisk together the mustard and lemon (or lime) juice and vinegar. Season with salt and pepper, to taste.

Can be used as a dip for meats or to cook your meats in (i.e. chicken, veal, beef) or as a dressing for salads, asparagus or other vegetables.

[KMM]

Microwave Mug Cheesecake (Not tested)

2 ounces cream cheese, softened to room temperature
1/2 cup sour cream
1/4 teaspoon vanilla (watch for sugar)
1 or 2 packets of Splenda
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice

For "mix ins", add 1 tablespoon mini chocolate chips (dark chocolate, unsweetened, etc) or

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sweetener, egg and lemon juice. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins"

Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with chopped toasted almonds.

[KMM]

(stolen from a food blog.. shhh!)
Spanish Chorizo Meatballs with Garlic Aioli Recipe
Makes 20

Ingredients

2 chorizo sausages, finely chopped
6 fresh spicy pork sausages (about 500 g total), skin removed
Oil for pan-frying

Garlic Aioli:
1 garlic clove
1 tbs lemon juice
1 tbs extra virgin olive oil
3 tbsp good quality whole egg mayonnaise

Method

1. Place the chorizo and sausage meat in a bowl and mix with your hands until well combined.
2. Shape mixture into 20 balls.
3. Heat oil in fry pan. Fry the meatballs, turning them often until browned and cooked in the centre.
4. To make Garlic Aioli: Place the garlic, lemon juice, extra virgin olive oil and mayonnaise in a small bowl and mix until combined.

[dawnyama]

Coconut Flour Chocolate Chip Cookie
½ C coconut oil, melted (can use 1 stick butter)
1 C xylitol (or other sweetener)
6 eggs room temperature
½ t vanilla
1/8 t salt
1 ½ cup flaked coconut (I used organic non-sweetened)
¾ C sugar-free chocolate chips
¾ C nuts
1 C sifted coconut flour


Mix together butter, sugar, eggs, vanilla, and salt. Stir in coconut,
chocolate chips and flour. Drop (remember to shape instead if you want
nice looking cookies) Drop batter in spoon size mounds 1 inch apart on greased cookie sheet. Bake at 375 degrees for 14-15 minutes. Cool slightly
and remove from cookie sheet. Makes about 2 dozen.

___________

[dawnyama]

Flax bread

2 cup flax meal
1 Teaspoon baking powder
1/2 teaspoon salt
stevia to tast(just a little)
I add cinnamin

5 eggs
1/3 cup coconut oil
1/2 cup water

mix the dry and wet ingredient sepatately then combine. let this batter rest a few minutes until it thickens up then put it in a cake pan in an even layer and bake at 350 for 20 to 25 minutes.
It is wonderful for breakfast.

I add cinnamin

[KMM]

The recipe calls it "almond tofu" but it's def not that...

Also, I'm posting the recipe as I found it on a food blog.
Obv, the milk could be substituted for half and half and the sugar for P3 legal sweetener.

Also, this can probably also be done with coconut milk.. YUM!!

2 packets unflavored gelatin
1/2 to 3/4 cup sugar
1 1/2 cups boiling water
2 1/2 cups whole milk
1 1/2 teaspoons pure almond extract

Combine the gelatin with the sugar; use the larger amount if you have a serious sweet tooth, but keep in mind that you are going to be serving this with a sweet syrup and sweet fruit. Pour the boiling water over the sugar and gelatin and stir until everything is completely dissolved. It's much harder to dissolve sugar once you add the cold milk, so try to get it all now. Add the milk and almond extract and stir. Give it a taste, and if you think it needs more sugar or almond flavor, correct it (if you think you need more sugar, I recommend using sugar syrup rather than straight up granulated sugar). Pour into a shallow pan (I used a 9" round pan which gave me a layer about 2" high, but you can use any shallowish pan), cover, and refrigerate until set, usually about 4 hours or so.

[Crazymama5]

Originally Posted by Crazymama5

•2 1/2 cups Blanched Almond Flour
•1/4 teaspoon Celtic Sea Salt
•1/2 teaspoon baking soda
•10 Tablespoons butter, melted
•1 tablespoon vanilla extract
•3/4 cup Splenda
•2 eggs
•1 cup sugar free semi sweet chocolate chips

1.Combine dry ingredients in a large bowl.
2.Stir together wet ingredients in a smaller bowl.
3.Mix wet ingredients into dry.
4.Form 1/2 inch balls and press onto a parchment lined baking sheet.
5.Bake at 350 degrees for 7-10 minutes.
6.Cool and serve.

The original recipe was too salty! I also changed the grapeseed oil to butter and added a couple of eggs to replace the liquid the original agave nectar had in it.

[dawnyama]

Pecan Pancakes

4 large eggs
1 cup pecans
1/3 cup water
1/4 tsp baking soda
1 TBLP heavy cream
1 packet artificial sweetener (more if you like)
1 pinch double acting baking powder
1/2 tsp cinnamon (or more to taste)

Break eggs into blender and pulse til foamy. Add pecans and pulse 60-90 seconds. Add bakind soda to water and stir then pour into blender and pulse again. Mixture will bubble. Add remaining ingredients and blend. Pour onto hot griddle and turn after bubbles form on top of pancake. Makes 8 large pancakes. Serve with cream cheese or sugar free syrup or just buttered.

[dawnyama]

Pecan cheesecake pancakes

2 eggs, seperated
1 TBL Splenda
1/4 tsp cinnamon
butter for frying
2 oz cream cheese, softened
1/4 tsp vanilla
1/3 cup finely chopped pecans

Beat the eggs yolks and the cream cheese together until smooth. Add Splenda, vanilla, cinnamon and pecans, stirring to mix thoroughly. Beat the egg whites until stiff but not dry. Gently fold the egg whites into the cream cheese mixture. Fry in butter on med heat, until golden brown, turning once. Serve with maple butter or sugar free maple syrup.

(I will post the maple butter seperately--to follow this post)

[dawnyama]

Maple butter

1 cup butter, divided (1/2 cup melted and 1/2 cup softened at room temp)
2 tsp maple flavored extract
1 packet AS, such at stevia or Splenda
1 tsp Brown Sugar Twin (or brown diabetasweet)

Stir the maple extract and both artificial sweeteners into the melted butter. Combine the melted butter with the softened butter. Serve softened to room temp, but store in fridge between meals.

[Ragdoll24]

Healthy Molten Chocolate Cake

Serves 12

Ingredients:
1 cup (2 sticks) organic unsalted butter, cut into chunks
8 ounces 85% cacao chocolate, broken up (I used Lindt)
5 eggs
1 cup erythritol, powdered
1/2 teaspoon pure stevia extract I never bother with the stevia, optional
Pinch of unrefined sea salt
4 teaspoons gluten-free flour (oat, buckwheat, etc.) I'll use Almond Flour
2 T of orange liquor (very optional)
1 Teaspoon of vanilla



Preparation:
Preheat oven to 450 degrees Fahrenheit.

Set out eggs to bring to room temperature. Section out 3 chocolate bars into seven pieces each, so you can measure out the ounces (each piece is .5 ounces). Chop up chocolate. Melt butter and chocolate together for 30 seconds in the microwave, and stir. Melt mixture for 15 second intervals, and stir until smooth. Whisk together eggs. Add beaten eggs, erythritol, stevia, and salt to chocolate mixture. Stir in GF flour. Pour into 12 silicone muffin cups and bake for about 14 minutes (check at 12), or until puffed up and still a bit moist looking on the tops. Do NOT overbake. Let cakes sit in muffin pans for one minute, and then invert cakes on to individual serving dishes. Dust with powdered erythritol, or top with fresh whipped cream and berries, if desired. Consume immediately while warm and gooey!

Wrap up leftover cakes after they have cooled, and nuke them (unwrapped) for 15-25 seconds to get them gooey again.

~4.5g net carbs per cake w/o the orange liquor

[dawnyama]

Honey mustard dressing from sugarfreesheila

Induction-Friendly, Sumptuous
Honey Mustard Dressing
4 total carbs for entire recipe - Mom helped me with this one!

3/4 cup mayonnaise
½ cup mustard
¼ tsp. red cayenne pepper
¼ tsp. garlic powder
3 packets Splenda

Mix well & chill in refrigerator.

[dawnyama]

If you find that you can have pumpkin in P3, then here is a great recipe!! I love to eat this for breakfast in the wintertime---very warm and such a treat!! This is from sugarfreesheila.

Mock Pumpkin Cheesecake
9 total carbs (7 net) for entire recipe
Induction-friendly!
This is the shortest, simplest recipe in the world. Great way to
keep warm on a cold night!

½ cup canned pumpkin
1 (3-oz.) cube cream cheese
1/8 tsp. ground cinnamon
1 packet Splenda

Heat in microwave 40 seconds & enjoy!

[Meme1211]

2 ripe pears, cored and thinly sliced
2 celery stalks w/ leafy tops, thinly sliced on the bias
1/2 cup walnuts, roughly chopped
1/3 cup extra virgin olive oil
2-3 TBSP. sherry vinegar or red wine vinegar
1 tsp. freshly ground black pepper
1/2 tsp. salt (sea salt or kosher)
1/2 - 1 tsp. stevia or sugar substitute of choice (optional)
1/4 cup Gorgonzola or blue cheese crumbles (optional)

Divide the pears and celery among 4 salad plates, arranging nicely (picture shows a spiral design). Sprinkle with walnuts and cheese if using. Mix the oil and vinegar together with Pepper and salt. Add sugar substitute as needed. Some pears are more tart and the dressing benefits from a bit of sugar substitute, some are very sweet so it isn't needed. Drizzle the dressing over the salads. Top with a bit of the chopped leafy celery tops.

[Meme1211]

2 lbs. shrimp, raw, shelled, peeled, and deveined (tail on or off)
4 TBSP. butter (1/2 stick)
1 large yellow or white onion, finely chopped
3-5 TBSP. sweet curry powder, depending on your taste
1 Tbsp. freshly squeezed lemon juice
1 14 oz. can whole tomatoes
1 14 oz. can coconut milk (unsweetened)
1/2 - 1 tsp kosher salt to taste

Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is transparent, about 15 minutes. Add the sweet curry powder and continue cooking on low heat for 15 minutes, stirring regularly, as curry forms a paste. Add the lemon juice and stir. Add the tomatoes, cutting them up once they are in the pan; add half the juice from the can and reserve the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat. Add 1/4 of the coconumt milk and stir. Add enough coconut milk and the remaining tomato juice until you are satisfied with the consistency of the curry base (the shrimp will add additional liquid) and simmer this mixture for another 15 minutes.

When you are ready, bring the curry base to a boil and toss in the shrimp. Stir constantly to ensure the shrimp are cooked evenly for about 6-8 minutes. Taste and add salt if desired. Can be eaten alone or served over P3 friendly veggie (like smashed caulliflower).

[Meme1211]

8 oz. cream cheese, softened
1/2 cup sour cream
1 tsp. oregano
1/2 tsp. garlic powder
1/8 tsp crushed red pepper flakes
1/2 cup pizza sauce (no sugar added kind or 1/2 cup tomato sauce mixed w/ 1 tsp. pizza seasoning)
1/2 of a pepperoni sausage, chopped small (not sliced), about 1/2 cup
1/2 cup sliced green onion
1/4 cup chopped green bell pepper
1/2 cup mozzarella cheese shredded

Preheat oven to 350 degrees. Beat together the cream cheese, sour cream, oregano, garlic and crushed red pepper. Spread in a 9-inch pie pan. Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake at 350 degrees for 10 minutes. Remove from the oven and sprinkle with the cheese. Make sure the cheese is not in one lump in the middle but sprinkled evenly over the dip, so it doesn't bake together and make it hard to get the dip out. Return to the oven and bake for 5 more minutes until golden. Serve w/ crackers of choice if in P4 or crispy pepperoni chips if in
P3.

[Meme1211]

1 12 oz. can chunk white tuna in spring water
2 tsp. sweet curry powder
1 TBSP. olive oil
1/4 cup minced red onion (1/2 small onion)
3 TBSP crystallized ginger
1/3-1/2 cup mayonnaise
1 TBSP. rice vinegar (or 1 tsp. white vinegar and 2 tsp. water)
1 tsp. prepared Dijon-style mustard
1/4 cp chopped pecans
1/4 tsp. salt
1 dash cayenne pepper (to taste)

Drain the tuna and set aside. In a small saucepan over low heat, saute curry powder in olive oil for 5 minutes, stirring every so often. While curry powder is cooking, mince the onion. Chop the crystallized ginger into small pieces, about the size of the minced onion. In a medium sized bowl, whisk to combine mayonnaise, rice vinegar and Dijon-style mustard. Add cooked curry powder mixture (make sure to scrape it all in), crystallized ginger, onion, chopped pecans, salt, and a dash of cayenne pepper. Whisk again. Add tuna; mix with a fork until the tuna is well blended and coated with the dressing. To serve, line 4 plates with a cup or so of chopped lettuce, quartered cherry tomatoes and baby carrots if desired. This salad is excellent served chilled or at room temperature.

[Meme1211]

2 big heads raw broccoli, cut into smal bite-size pieces
8 pieces bacon, fried crisp and broken into small pieces
1/2 cup red onion, finely chopped
3/4 cup slivered almonds or chopped cashews (optional)
1 1/2 cups sharp cheddar cheese shredded

Dression:
1/4 cup red wine vinegar
2 TBSP stevia or other sugar substitute
2 TBSP buttermilk ranch dressing
2/3 cup mayonnaise
1 TBSP fresh lemon juice

In a roomy bowl, combine the broccoli, bacon, onion and nuts, if using. Whisk together the dressing ingredients. Either pour over the salad and toss to combine, or serve alongside the salad. The flavors are even better if the dressing is tossed with the salad half an hour before serving. Just before serving, add the cheese and toss again.

[dawnyama]

The bread sticks recipe is easy! Prepare enough dough for pizza and get these bread sticks in the oven before the first pizza batch.


I can't believe they're cauliflower breadsticks!


A batch of Cauliflower pizza dough (mixed but not baked)---recipe below
mozzarella cheese
garlic salt

Preheat oven to 350 degrees Fahrenheit.

In a greased 9X3 loaf pan, press about 1-1/2" deep cauliflower pizza dough. If any is left, use for pizza.

Bake at 350 for 20-30 minutes, or until set. With a spatula loosen the dough around the edges and remove the square of dough to a greased cookie sheet.

With a pizza cutter, slice strips through the set dough. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese. Bake at 450 degrees until the top browns.


Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.

Serve with marinara sauce (optional).


You Won't Believe it's Cauliflower Pizza Crust


1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley


**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese




Delicious and easy.Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.





You can hold it in your hand.Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

[KMM]

Cheesy Cauliflower Pancakes

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko - SUB OUT, OF COURSE... maybe dust them in almond meal?
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Makes 8 pancakes

[KMM]

Very Green Broccoli Soup
Adapted from recipe by Michael Chiarello

1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Sea salt
Freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves (*I used lemon thyme which was delicious)
5 cups chicken stock or canned low-salt chicken broth
2 cups packed fresh spinach
2 teaspoons freshly grated lemon zest
1 cup half and half

Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.

Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes or so. Add the florets and continue to cook until very tender, about 10 minutes more.

Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.

[KMM]

SCRAMBLED EGGS WITH ASPARAGUS, PINE-NUTS AND BASIL
1 ample portion

2 eggs
2-3 tblsp fresh cream
10 asparagus spears, less if they are thick
fresh basil leaves, chopped
1-2 tblsp pine-nuts
butter, salted
salt
extra-virgin olive oil

- Clean and cut the asparagus in 2,5 cm/1 in long pieces and fry them with the pine-nuts slowly in a little olive oil. Throw in the basil and stir a minute before it's ready.
- Whisk eggs and cream, I prefer not to add salt but cook them in salted butter instead, but you do as you feel like.
- Put a knob of butter in a non-stick pan, when it has melted you add the eggs and then cook on low temperature, stirring all the time. When the eggs are creamy and begin to firm up, take the pan off the heat because they will continue to cook after that and we don't want the scrambled eggs to be hard and dry, do we?
- Slip the scrambled eggs onto a plate and top with the asparagus. Serve immediately.

[Kerri_Jo]

I know there have been a TON of P2 chili recipes, but after trying several versions I came up with this one that ended up being my favorite (and my family's favorite too.) I used 93% lean hamburger.

P2 Beef Chili:
#1) In a pot simmer:
500 gm. hamburger (93/7)
3 crushed garlic cloves
1/2 onion chopped
1/2 c. water
*Do NOT Drain*
#2) When meat is cooked add:
5 blended tomatoes
1 tsp. salt
1-2 dashes paprika
3/4 tsp. cumin
1/2 tsp. oregano
1 1/2-2 TBS. chili powder
*add enough water to make 2 1/2 qts.*
#3) Simmer 2 hrs., stirring every 30 mins. Chili should reduce to 2 qts. (add water to make 2 qts., if needed).
*Makes 5 servings* About 1 1/2 cups per serving.
This chili filled me up, I actually felt like I was eating a real meal!

P2 Hamburger & Cabbage:
#1) In a pot simmer:
400 gm. hamburger (93/7)
1/2 onion, chopped
1/4-1/2 c. water
*Do not Drain*
#2) When meat is cooked add:
1 whole cabbage, chopped
1/2 c. water
1 tsp. salt
1/2 tsp. pepper
#3) Stir, COVER, and simmer 15 mins. Stirring every 5 mins.
*Makes 4 servings*

[Kerri_Jo]

I had to force myself to quit eating these. They are so darn good!

#1) In a large bowl add:
Four cans of crab meat, drained (about 480 gms.)
#2) In a small baggie crush five grissini's, add:
5 tsp. parsley
2 1/2 tsp. paprika
2 tsp. pepper
Optional add in: (I did not add these, and they still turned out yummy.)
2 1/2 tsp. tarragon
2 1/2 tsp. cayenne
2 1/2 tsp. dry mustard
2 1/2 tsp seafood seasoning
*shake baggie to mix well*
#3) In a food processor (or anything that mixes), add two egg whites and 2 1/2 tsp. lemon juice. Blend until foamy.
#4) Add seasonings to crab meat, and mix well. Fold in egg whites. Form into 10 patties (about 1/3 cup mix per patty). Refidgerate for 2 hrs., or overnight.
#5) Bake on parchment paper 350 15 mins.
Makes 5 servings.

[Kerri_Jo]

I forgot to add this one to my other beef recipes, but it really wasn't my favorite as much as it was my husband's. He especially liked it served over a sesame melba toast, but I'm not sure if the sesame ones are P2 legal.

#1) In a large frying pan over med. heat cover and simmer:
400 gm lean ground beef (93/7)
1/2 onion chopped
1/4 c. water
*Drain*
#2) When meat is browned and onion is cooked stir in:
1/2 c. low carb ketchup (I used heinz, I don't know if Walden Farms would work or not.)
1/8-1/4 c. yellow mustard (amount depends on how much you like mustard)
#3) Heat and eat!
*Makes 4 servings*

[trombonegirl]

LARGER BATCH:
1/4 cup Heinz low carb ketchup (I used no sugar added organic ketchup)
1/4 cup soy sauce (I subbed Bragg's liquid aminos)
2 tablespoons white vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda (I used stevia plus)
1/8 teaspoon sesame oil (left out)
3/4 teaspoon Thai red curry paste (original recipe called for hot chili sauce, which I used)

Makes about 2/3 cup or approximately 10 tablespoons

With granular Splenda:
Per Tablespoon: 8 Calories; trace Fat; trace Protein; 1.5g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per Batch: 77 Calories; 1g Fat; 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 14g Net Carbs

With liquid Splenda:
Per Tablespoon: 7 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per Batch: 65 Calories; 1g Fat; 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 11g Net Carbs

This is enough for several servings.
Tracy