Please post your most favorite P2 recipes
 

Looking for yummy ideas for when I start :)

i'll be starting this monday, so will be watching this thread closely! i hope you get a good response to your question. :) good luck whenever you start!

http://www.lowcarbfriends.com/bbs/hc...aily-menu.html

You might want to check this thread. Lots of great ideas.

i have already read that thread a couple times, bunny. :D not too many int here yet.

You're right -- there aren't that many in there, but to me it seems like more than enough! :laugh: It's so funny b/c my eating has become so simplistic on this WOE I'm happy with just a few menu items.

Okay, here are my faves: (Note: These are not my recipes. Well, the spinach and chicken "might" be my idea, because I don't remember reading about it on here, but I probably adapted it from someone else's. The beef and cabbage is definitely from one of the posters on this board, and I am eternally grateful to her for sharing).

For lunch: Chicken & Spinach: Approx. 170 cal.

100 g. chicken tenders sprayed with Bragg's aminos and then cooked in a pan, remove, add a splash of low sodium chicken broth, and add 100 g. of spinach. Wilt, then add the chicken to heat all together. Add s&p as needed. YUMMY!

For dinner: Beef & Cabbage: Approx 215 Cal.

150 g. cabbage (38 cal); add 1/3 cup fat free reduced sodium chicken broth (7 cal) to a pan with some minced fresh garlic (10 cal per tsp) and let it heat up. Add the cabbage, stir it around a bit, cover and simmer for 5 minutes. Then add 100 g. drained, rinsed, and blotted 96% lean ground beef (150 cal), stir, grind fresh pepper, cover, and simmer another 5 minutes. Add a bit of water at this point because most of the broth has evaporated. Put in a bowl, add chili powder, stir, and then add Frank's hot sauce (10 cal for seasonings). Amazingly filling and delicious!

Note: I don't always track calories on this plan b/c I'm eating from the food list, but I saved them this way on my computer after tracking them in ******.

I don't track calories either.

My fav recipe is a simple one.

Tyson's precooked grilled chicken breast ( 112 cals ) or fresh chicken breast. Cover with fresh cilantro and Mrs Dash Southwest seasoning on the george foreman grill. Grill with it some fresh asparagus topped with fresh garlic and onion powder.

Thanks for the responses.

Bumping for more :)

A tasty variation on the beef and cabbage recipe is to substitute ground ginger for the chili powder, add 2 or 3 TB white vinegar, 1 TB thai hot sauce for the Frank's, and 2 packets of Stevia. Makes a yummy hot, sweet and sour Asian inspired dish!

I had this yesterday and it was delicious. The only problem for me was that since I had the cocktail sauce, I didn't think I should have an additional veggie, so I was a little hungry later.

8 precooked frozen shrimp -- thawed in a bowl of water, but still a little cold inside (personal preference)

Shrimp cocktail sauce
2 Tbsp tomato paste + 1Tbsp water + 1 Tbsp. low sugar ketchup
2 tsp prepared horseradish
1/2 tsp apple cider vinegar
1 tsp lemon juice
1/2 packet splenda
Dash of TJ’s jalapeno sauce + dash of Franks -- I like spicy, but you could use just about any hot sauce/cayenne/whatever for your spice.

This made more than I needed, so I saved half to have today.

Seriously good.

Does anyone have a P2 recipe involving Indian spices - i.e., curry, tumeric, coriander, etc?

Am dying for some Indian food!!

I think I would just gobble that puppy of your up! He is cute, cute, cute:love:

Thankyou! :love:

I literally could eat this every single day and not tire of it!!! My favorite is this one:

http://www.lowcarbfriends.com/bbs/hc...ipes-only.html

It is Post #6, but here is the copy of it:


P2 French Onion Soup
French Onion Soup
one large onion
2 cups beef broth
1/2t sweetener
2 cloves garlic
dry thyme
bay leaf
Salt and Pepper
Melba toast


one onion (~220g) Peeled, cut in half through the root stem, and sliced thinly into semi circles. in small sauce panon med to med high heat, with a dash of beef broth, set the onions in the pan to carmelize over the next 30 min stirring occasionally to prevent burning At 10 minutes add 1/2t of sweetener (I used Diabetisweet cause it's the only one that really carmelizes and it will help the onions to carmelize. If you use Powder splenda, add it after you add the broth). once they are evenly browned add 2 cloves of garlic and brown for 1 min. Add 2 cups of beef broth, a bay leaf, dry thyme, and salt and pepper. Let simmer partially covered on med for 30 min. Serve with a Melba Toast floating on top (Sorry No Broiled Cheese for you!)

I like this with the celery, apple and chicken!

P2 - Dizzy's "salad"

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

Any one of these: celery, cucumber, onion, or tomato
Any one of these: apple, strawberries or tomato (tomato can be counted as either a fruit or a veggie)
Chicken or shrimp
toss with ACV, 1 tsp dijon mustard (mine is from Whole Foods, 5 cals, no carbs, no sugar), stevia, a little salt or any other spices you like.

My favorite mixtures are:
Chicken or shrimp, apple, celery or cucumber
Chicken or shrimp, strawberries, celery or cucumber
Chicken or shrimp, onion, tomato

CMac, this might be part of your problem when you think you're stalling. A LOT of those precooked chicken breasts have sugar in their marinades.

No recipes for Indian spices? Please???:aprayer:

just had the chicken-onion and apple salad for lunch with the mustard dressing--that was so good along with my melba, i only put half of my apple in so i can have the other half for my dessert---very filling---i could eat this everyday and i just might

I don't see why you couldn't do an Indian spiced chicken over cabbage "noodles".

Cabbage Noodles? Do tell!

Slice the cabbage in thin strips and cook in a little bit of salted water with butter extract.

You could add some SF soy sauce if you wanted an Chinese taste to it.

Thanks, sounds like a yummy must try! To look at the food choices we have it seems so limited and boring. But the recipes and ideas I've learned from this web site not only keep it interesting and tasty, but they're recipes we consider as "keepers" for life after HCG.

Absolutely! And the cabbage is really good cooked in bacon drippings (for after you move into P3). :D

Oh double yummy!

I usually save half of my apple too! I like that I can make this up ahead of time and take it with me if I need to eat on the go.:)

I just made this today -- I got the Dijon from Trader Joe's (no sugar), and used a Granny Smith apple and some red onion.

I don't know if this Dijon is unusually potent, or if I had a bionic onion, but I was crying! My nose was running, I had tears in my eyes, and my sinuses felt like I'd had a Roto-Rooter! WHOOOEEEEE!

I'm not sure whether I'm glad or worried that I made a double batch, so I'd have some for tomorrow too . . . I'm skeered!

Oh no! Maybe you can add more chicken and apple to tame it down! LOL

i usually dilute the mustard down a little with ACV and a little liquid stevia, i know what you mean about the onion, you need a pretty sweet one---the second time i had it my nose was burning to, but i might have had to much onion, the first time was delicious, i am going to have it again today for lunch--the mustard is spicy, so try diluting it down a little

So I took the plunge and tried making an Indian-flavored dish with chicken breast and shredded cabbage. Used 1/4 tsp curry, coriander, and paprika after sauteing the chicken breast and cabbage in 1/2 cup fat free reduced sodium chicken broth with minced garlic and ginger.

NOT BAD AT ALL! :cool:

Also made Italian-flavored chicken for dinner. Fire-roasted tomatoes and garlic with basil, oregano, thyme, and rosemary. ;)

I made meatballs. Ground beef, chili powder, garlic powder, onion powder. Mixed and rolled, then cooked in the Foreman grill. EASY! You can use any kind of spices, too. Whatever you like.

After Tim ate them he asked, why is it we've been BUYING meatballs?


yay!