Simeon's Protocol Recipes Only

[walkingwoman]

Yummy beef marinade:

1/2 cup water
1/2 tsp. liquid smoke
1 tsp. Italian seasoning
1 tsp. dried rosemary
1. tsp. fresh garlic

stir togeher, place in a plastic bag with your 100 gm steak (you could easily use this amount for two protein portions)overnight. Enjoy. I grilled my steak and it was perfection.

[Potaty]

I have not read this thread so if this is a repeat, I apologize...it's something I made up this evening:

Vanilla Ginger Tea Poached Apple

1 bag Celestial Seasonings Vanilla Ginger Green Tea Chai
1/2 lemon
1 apple (I used a Fuji)
Cinnamon, if desired
Sweetener of choice (I used unflavored DaVinci syrup)
water

Put about an inch of water in a small saucepan over medium heat, steep teabag for 3 minutes and then remove. To the tea, add the juice of 1/2 a lemon, sweetener (I used 2 "glugs"), sprinkle of cinnamon, and apple slices. Cover saucepan and simmer for about 10 minutes. Remove apples, bring sauce to a simmer and reduce by half (5 mins or so), pour over apples!

[walkingwoman]

This is now my staple marinade that I converted from my favorite marinade on allrecipes.com

1/4 cup lemon juice
1/3 cup water
4 cloves garlic, crushed or minced
2 tsp. Braggs amino acids
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/2 tsp. black pepper

I just put this all into a widemouthed water bottle, shake it up and keep it on hand. I'm overnight marinating my steaks to let them soften up and they are delicious for lunchtime I add some to my spinach when I sautee it as well. The original recipe calls for lime juice, soy sauce and oil but I think this way tastes just fine and its less calories as well so I'll be using this for now on.

ETA: this recipe makes enough marinade for 2 lbs of meat. I just take a frozen piece of beef, put it in a bowl, pour the marinade over it and let it marinate all night, then flip, then grill for lunch

[soontobesexy'ntx]

P2
Fish stew
(I havent made this I saw it in our newspaper and it looks P2 friendly)
in boiler w/ a lid
1 fish filet per person
chopped parsley
a few sprigs fresh thyme
sliced onion
generous garlic
salt and pepper
chicken stock or 1 bullion cube and 2 cups water per filet

bring to a boil then turn down to simmer, cover, let cook for 10 min
I guess you could use a garlic melba/grissini as crutons??

[wishbone]

Originally Posted by metqa

Hey, there. for those of you who have access to Xanthan Gum, I believe I have made a quite tasty facsimile of a scampi style garlic butter sauce. And Boy is it finger lickin' good.

The ingredients are :
1 cup fat free chicken broth
1 teaspoon Butter Flavor extract (found in the baking and spice section of the supermarket)
1/2 teaspoon garlic powder ( the finer the better)
1/4 teaspoon Xanthan Gum (seems like a lot)

combine the broth, extract and garlic powder in a sauce pan and gently heat. Remove from heat, then scoop out 1/4 teaspoon of Xanthan gum, but do not add it all at once. While whisking, sprinkle the xanthan gum powder in a little bit at a time. I wanted it to be quite viscous to simulate the mouth-feel of butter. it may take a few minutes and it may appear lumpy, but don't worry, keep whisking for a couple more minutes, then let it sit while you prepare your meat. it will continue to absorb liquid and will thicken. By the time I finished cooking the chicken and fish, the lumps had gone and it was an even smooth sauce. My garlic powder wasn't very fine so you could see garlic bits. Garlic juice would probably be perfect. Reheat and serve with your dish.

I didn't feel like thawing the shrimp I had in mind, but it went just as well with Chicken and Fish. One thing. The salt amount is enough to make the sauce taste fine on it's own. But with unseasoned chicken it was not salty enough. So I'm sticking with the recipe amount and adjusting the meat seasoning accordingly. I suppose if you wanted to give it some zing you could add your lemon juice to it.


The broth is 15 cal per cup. it says 3g protein, so it should be 12 cal. the extract and spices are negigable. The Xanthan gum is all fiber so there are no cals there. You don't use all the sauce for one serving. but I guess you could, but it'd be basically 12-15 cal for the whole batch, 3g protein, .6g fiber

Made this last night...and found it on the thin side...but flavor was FANTASTIC!! I put it back on the heat, and added a tad bit more Xanthan and brought it up to boil, whisking the whole time. It thicken up BEAUTIFULLY!!!! Excellent on my shrimp and brocolli!!!

[silkandsand]

This was so good it shocked me so had to share.

P2 Tilapia soup

100 grams Tilapia filet
100 grams (or more) chopped cabbage
sea salt
Butter flavored extract (no oils) I used Durkees brand
1/4 lemon wedge
dill

Add a little water to a small pot and throw everything in and simmer. I simmered for about 20 minutes. This soup tastes like a crab soup and the tilapia fell apart and had the texture and taste of crab. YUM!!!! This was a last ditch effort for lunch, not planned out and it is now one of my favorite VLC meals. I had trouble finishing it!

[GeneaX1]

This has been posted in a couple of other threads, so I don't take the credit. It's a great idea though for adding some variety to how you can prepare cucs. I'm not nuts about a lot of the veggies on the allowed list (without adding full-fat dips and dressings to them). Even the ones I like get old after awhile in P2. You could have a mix of apple slices and cucs cooked in an apple spice tea or sugar-free apple cider on the stovetop, and I bet that would make a yummy dessert-like dish.

Cucumbers Masquerading as Apples

Update - apparently you can soak and cook radishes in sf-cidar too and that comes out well. (Mentioned later in the above thread.)

[metqa]

Originally Posted by wishbone

Made this last night...and found it on the thin side...but flavor was FANTASTIC!! I put it back on the heat, and added a tad bit more Xanthan and brought it up to boil, whisking the whole time. It thicken up BEAUTIFULLY!!!! Excellent on my shrimp and brocolli!!!

I use a lot more xanthan gum than I report, just because people tend to have different reactions to it, I posted the least amount to make it work. Glad you figured out that more worked well for you.

[soontobesexy'ntx]

P2 crock pot soup
1 onion chopped
4 servings legal veggies (I used aspagus)
4 serving legal meat,diced(I've used flank steak and chicken breast both were good)
4 bullion cubes and water (or broth)
cook on high 4-6 hours
makes 4 large servings

[GeneaX1]

More ideas for cucumbers:

1. Cucumber juice. Juice a cucumber, strain, and mix the juice with mineral water and some lemon juice. It's supposed to be very refreshing.

2. Cucumber slushy. Mix the juice and pulp with some ice in a blender. Add some lemon and sweetener if desired. Maybe some mineral water.

I don't have a juicer, but now I may have to get one.

[metqa]

Originally Posted by GeneaX1

More ideas for cucumbers:

1. Cucumber juice. Juice a cucumber, strain, and mix the juice with mineral water and some lemon juice. It's supposed to be very refreshing.

2. Cucumber slushy. Mix the juice and pulp with some ice in a blender. Add some lemon and sweetener if desired. Maybe some mineral water.

I don't have a juicer, but now I may have to get one.

It is quite refreshing. In fact, when I make dishes calling for cucumber not wanting to waste the mushy seedy center( makes the recipes sauces too runny), I scoop the centers out, and stir that into filtered water and let it sit in the fridge to chill, later straining and adding a dash of lemon. That way I get to eat my cucumber and have cucumber water as well. It is so much more refreshing than plain water!! Especially on the really hot days. I could drink a whole pitcher.

Cucumber slushy, or popsicles are yummy too, but you'll want to peel them if they are typical store cucumbers. the skin makes hard bits that stuck between my teeth and were uncomfortable to chew, but the expensive soft skin hothouse cucumbers don't do that.

You don't need a juicer. A magic bullet ( or bullet knockoff) can make the slushy. and I only use the centers for the cucumber water, but a regular bullet will whip it up quite well.(assuming you peeled hard skin off.)

[Loveton]

I got this off the web...sounds pretty good and refreshing.

Lemonade Cucumber Spa Popsicles

makes 3 cups of popsicle mix

1 cup julienned seedless Cucumber
1 fresh squeezed Lemon, remove any seeds
2 cups cold Water
Natural Sweetener added to taste: use your favorite, I use Stevia. Maple Syrup, Honey & Agave good too


Slice lemon in half and squeeze it over a strainer into 2 cups of cold water.
Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade.

Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed.

Add a spoonful of the julienned cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick.

With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed.

Add your popsicle sticks, freeze pops for another 3-4 hours until solid and enjoy!



I haven't tried them yet but might this weekend! But instead of making them into popsicles I might make a big dish of slush & eat it as my veggie.

[debkeversole]

Ranch Dressing
* 1 cup low-fat sour cream
* 1/2 cup buttermilk
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried chives
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dried dill weed
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon fresh-ground black pepper

Directions

1. Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving

[herangeleyes1]

Originally Posted by Dedee62

1 c. Roasted Almonds
1 T. Vegetable Oil
Salt to taste

With food processor on high, process until nuts form a butter of the desired texture. Add oil and salt and process at high speed long enough to blend. Cover and refrigerate. Makes about 3/4 cup.

This works well with coconut oil too! Well so I've read......I'm allergic to nuts. I have used is with sunflower seeds that I roasted though for sunbutter!

[wendysmiling]

I cooked cabbage in chicken broth, tsp of garlic, & dash of ginger. After the cabbage was cooked to my liking I added bragg's (or soy sauce) and hot sauce to taste. Added shrimp. Next time I'll try chicken. It tasted like ramen!

[dawnyama]

Here is a recipe for a smoothie while on plan. There is a youtube vidoe to go with it.....just look for it on youtube!! Biz will tell you all about it. I love her videos!! When I did this I would make 2 and bring them to work with 1 being breakfast and the other being lunch. Then for dinner I would ONLY have my other protein and 1 veggie. I had a nice loss when doing this. What a nice change of pace when getting tired of the limited P2 choices.

3 oz cottage cheese
1 TBL cocoa
5 oz strawberries
a bit of water
3 oz of spinach
2 pkts of sweetener


Place in blender and viola!!!

[ASHLEY2HAWAII]

BEEFY CABBAGE SOUP

SERVES 2
7 OZ 96% LEAN GROUND BEEF (227.5)
1 CAN NO SALT ADDED DICED TOMATOES (FRUIT SERVING) (88)
1 CAN LOW SODIUM BEEF BROTH (15)
14 OZ SHREDDED CABAGE (98)
1 CAN OF WATER (O)
2 CLOVES OF GARLIC DICED (5)
ONION POWDER, GARLIC POWDER, S AND P TO TASTE
1 1/2 TABLESPOONS ITALIAN SEASONING

BROWN BEEF ADD REST OF INGREDIENTS TO A SMALL CROCKPOT
COOK ON LOW 8 HOURS.
(I PUT THIS ON IN THE AM BEFORE WORK)
434 CALORIES TOTAL
PER SERVING 217
VERY VERY FILLING!

[soontobesexy'ntx]

2 lbs lean ground meat (beef,chicken not P2 but when doing DR A I used pork and turkey also)
2 onions diced small
any leftover P2 veggies
3 egg whites
mix well
add WF BBQ any flavor
divide into 8 balls to each ball add 1 melba or wasa cracker (if it needs it I dont add)
divide each ball into 2
place into muffin pan (makes 16 muffins) 2 muffins is 4 oz
bake @ 350 for 20-25 min
cool, place in ziplock bags in freezer
muffins + a salad is a quick grab and go meal
or if you use ALOT of leftover veggies 2 muffins would be you're whole meal!!

[Loosinslow]

I made a delicious soup. Take 1 lb ground chicken, 4 crushed melba's, garlic, rosemary, sal & pepper. Mix and form into tiny meatballs. Brown in a skillet. Bring to a boil 4 cups fat free chicken broth. Add meatballs to broth. Sautee 1 bag of baby spinach and add to broth. Season to taste. Makes 4 servings. Very similar to an "italian wedding soup" I made while on Atlkins.

[Ladidah]

Originally Posted by soontobesexy'ntx

2 lbs lean ground meat (beef,chicken not P2 but when doing DR A I used pork and turkey also)
2 onions diced small
any leftover P2 veggies
3 egg whites
mix well
add WF BBQ any flavor
divide into 8 balls to each ball add 1 melba or wasa cracker (if it needs it I dont add)
divide each ball into 2
place into muffin pan (makes 16 muffins) 2 muffins is 4 oz
bake @ 350 for 20-25 min
cool, place in ziplock bags in freezer
muffins + a salad is a quick grab and go meal
or if you use ALOT of leftover veggies 2 muffins would be you're whole meal!!

I don't know if this is P2 legal. The veggie mixing (can't have onion AND extra P2 veggies) and the egg whites all in the same recipe isn't protocol. Plus, the recipe calls for more meat (4 oz if you eat 2 muffins) than what is usually used for a protein serving (3.5 oz). It sounds great, but may it be better off waiting for P3 to use.

[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.

[j4Christ]

Cut lg. cherry toms in half. Scoop out insides of toms and put insides into small sauce pan (optional). Place toms cut side down on paper towel to drain. Cut cooked chic or beef into bite size pieces. Sprinkle inside of toms w/ salt and garlic powder. Stuff one small piece of basil and chic or beef into each tom. YUMMO! Makes a great appetizer to bring to a BBQ and you stay on plan. If you saved the insides of the toms cook it up w/ some seasoning and a bit of broth and you have a small cup of tom soup!!

Many variations too-chic/cilantro, shrimp/lemon balm, beef/rosemary, and so on.

[walkingwoman]

I bet the tomatoes would be great stuffed with cottage cheese mixed with seasonings too I love this idea! Perfect for an appetizer to bring along.

[j4Christ]

Originally Posted by walkingwoman

I bet the tomatoes would be great stuffed with cottage cheese mixed with seasonings too I love this idea! Perfect for an appetizer to bring along.

Yes, for P3 what I usually do is stuff those little guys w/ cheeses like feta, mozz. and olives, then drizzle w/ olive oil. Oh the possibilities are endless!! P3 is just around the corner!!!

And of course you know all about serving them in an attractive tray. I put them in one of those pretty long olive trays (ceramic) and it was very lovely!

[tempted_by_food]

I stuff them with cream cheese and chive and some bacon bits mmmm mmmm mmm, cant wait for P3 lol edited to say its great stuffed with tuna, onion with a dash of black pepper maybe some lemon juice

[Ladidah]

P3 Wine-cheese Soup

3 tbsp butter
1/2 large onion, diced
Minced garlic or garlic powder
1 C of your favorite veggies, cooked (optional, I used carrots, cauliflower and broccoli)
Ham or cooked bacon pieces - optional
1/4 C cream
2 tbsp red wine vinegar
1 tsp ground mustard
1 tsp onion powder
salt and pepper to taste
1/2 to 1 C chicken broth, depending on how thick or thin you like your soup
8 oz. of your favorite cheese - I used 2 oz. Swiss and 5 slices of American. Cheddar is good, too.


Melt butter and cook diced onion until tender. Add spices. While onion is cooking put the cooked veggies in the food processor and puree. Add vinegar, cream and broth to onion/butter mix and stir over medium-low heat for 10 minutes or so. Add cheese and stir until melted. Add veggies to mix, and bacon/ham if wanted.

I was craving beer cheese soup, which is usually made with cheddar, but I only had Amercan cheese slices and some Swiss.

[MsUnderstood0000]

Ok, this is simple but I really enjoyed it.

2 cups chicken broth
100 gr chicken breast cooked and diced
165 grams Celery
couple squirts Soy sauce

Boil broth and add celery and chicken till celery is soft, add soy. Eat.

Very quick simple good soup, I surprised myself lol. Definitely eat this again.

[Ml2f]

100 grams of beef, (I used sirlion)
1 1/2 cup celery
2 cups vegetable broth (I used vegetarian bouillon cube with 2 cups water)
2 T. braggs
1 T.green onion chopped
1 clove garlic minced
1/2 t fresh ginger grated
1/2 t chili powder
1 bay leaf
pinch cinnamon

You take your broth add your spices bring to boil for 5 min then add the celery and beef and cook for 20-30 min till your meat is soft. You can add cilantro as a garnish just a pinch. I'm enjoying a bowl now and its great, spicy so if you like spicy this is good for you

[DivaHerself]

Here's my one and only contribution to P2 cuisine: Faux Cavender's!
Like many commercial seasonings, the original is full of starch and sugar that I don't need.

1 Tb salt
1 Tb black pepper
1 Tb granulated garlic
1 Tb ground oregano

Mix well and sprinkle -- it's good on chicken, beef, you name it!

[Ml2f]

Originally Posted by o0shanny0o

Anyone have a great chicken broth recipe with an accurate calorie count for it so I can portion it out?

Thanks much!

3 Lg chicken breasts
10 cups water
1/2 large onion chopped
4 stalks celery
5 cloves garlic sliced
1 bay leaf

In a large pot combine chicken and the water, water should slightly cover the chicken, add celery and spices, heat to boil then reduce to simmer slow cook 4 hours. Remove veggies and chicken from broth, refrig stock and skim off the chicken fat pour through strainer for clear broth, eat your chicken with something else

Makes multiple servings
.5 grams protein
0 fat
LESS THAN 10 calories a serving