Kung Pao Chicken

100g chicken - cut into chunks

chopped onion (allowed amount)

1-2 t sambal oelek

red pepper flakes (optional)

Marinade

1 part liquid aminos

1 part rice vinegar

Seasoning
Mash together in small bowl:

3 cloves minced garlic

1-2 t fresh minced ginger root

Sauce
Stir together in small bowl:

1/2 c broth

1-2 t liquid aminos

1 t rice vinegar

1. In small dish, combine marinade & chicken.
   
2. Refrigerate 30 mins - 1 hour.
   
3. Preheat non-stick pan over MED-HI heat.
   
4. Cook chicken 5-7 mins, browning on all sides.
   
5. Add sambal oelek. Cook 1-3 additional mins.
   
6. Remove chicken from pan and set aside.
   
7. Add onion to pan and cook until tender.
   
8. Stir seasoning mixture in with onions. Cook 1-3 mins.
   
9. Add sauce mixture to pan. Cook 1-3 mins.
   
10. Re-add chicken to pan. Stir. Cook 1-3 mins.
    
11. Top with a few dashes of red pepper flakes (optional).
    
12. Serve.

TIP: This dish is also delicious with shrimp.

Cioppino

100g fish or seafood of choice

1 chopped tomato

2 c broth

2-3 cloves minced garlic

1 bay leaf

1 t dehydrated minced onion

1 t parsley

1/4 t oregano

1/4 t basil

1/8 t rosemary

1/8 t fennel seeds

salt/pepper to taste

tabasco

1. Combine minced onion, parsley, oregano, basil, rosemary, and fennel seeds in food processor or grinder. Grind.
   
2. Add seasonings and all other ingredients except for seafood & tabasco in saucepan.
   
3. Bring to a boil. Reduce heat, cover, and simmer for 30 mins.
   
4. Add fish and return to boil.
   
5. Reduce heat, cover, and simmer 5-15 mins.
   
6. Remove bay leaf.
   
7. Top with a few dashes of tabasco just before serving.

NOTE: For the tomato on this dish, I will sometimes chop up a few slices of tomato and then add 2 T of sugar free natural tomato sauce for a slightly more tomatoey taste.

Inside-Out French Dip

100g sliced cooked steak

1/2 onion sliced into rings

1 c beef broth

2 cloves minced garlic

1/2 t thyme

1/2 t pepper

liquid aminos

1. Preheat pan over MED heat.
   
2. Add onions and garlic. Cook 5-10 mins until tender.
   
3. Add broth, thyme, and pepper. Bring to boil.
   
4. Reduce heat & simmer 5-10 mins.
   
5. Add steak and return to boil.
   
6. Reduce heat & simmer 5-10 mins.
   
7. Serve steak & onions with the au jus and a couple splashes of liquid aminos.

TIP: For the cooked steak in this dish, you can simply slice the steak very thinly and then saute with a bit of broth until browned.

Since this dish only uses 1/2 an onion, I pair this one up with some onion rings. Makes an excellent filling meal.

Lemon Mustard Broiled Chicken

100g chicken

juice of 1/2 lemon

1 T spicy mustard

1/2 t black pepper

1/2 t oregano

1/4 t cayenne pepper

1. Preheat broiler.
   
2. Broil 1 side of chicken 5-10 mins until slightly browned.
   
3. In small bowl, add the rest of the ingredients and mix well.
   
4. Spoon mixture onto chicken. Flip over and coat other side.
   
5. Broil uncooked side 5-10 mins or until no longer pink.

NOTE: This chicken stays really moist and juicy and full of flavor. Enjoy!

Mini Meatloaf

100g ground steak

1/2 t milk or bbq sauce

1 grissini (ground into powder)

2-3 cloves minced garlic

1/2 t dehydrated minced onion

1/2 t spicy mustard

1/4 t allspice

1/8 t sage

salt/pepper to taste

Any additional seasonings you like

1. Preheat oven to 350.
   
2. In small bowl, combine all ingredients and form into a small meatloaf.
   
3. Place in glass dish, cover, and bake 25-30 mins.
   
4. Uncover dish, add bbq sauce or homemade sugar free ketchup to top, and bake 5-10 additional mins.
   
5. Serve immediately with a bit more of bbq sauce or homemade sugar free ketchup for dipping.

NOTE: This includes your meat, grissini, and 1/2 t of your daily allowance of milk.

Smoky BBQ Sauce

2 T sugar free tomato sauce

2-3 T water

1/2 t dehydrated minced onion

1/2 t red wine vinegar or apple cider vinegar

1/4 t sugar free liquid smoke

1/4 t paprika

1/4 t chili powder

1/8 t cinnamon

1/8 t cloves

1/4-1/2 t sugar substitute (if needed)

salt/pepper (to taste)

1. In small non-stick saucepan, combine all ingredients and bring to boil.
   
2. Reduce heat and simmer 20 mins.

NOTE: I will often omit and add different seasonings. I sometimes add mustard, chili paste, or jalapeno juice. BBQ sauce is often a very personal thing, so experiment and see what works for you. This is just a starting point.

This makes enough for 1-2 servings.

Shrimp Hot & Sour Soup

100g shrimp

bok choy or asparagus

2 c broth

2 T rice vinegar

1 T Bragg Liquid Aminos

1 t zsweet

1 t sambal oelek

1/2 t white pepper

1/4 t ginger

crushed red pepper

1. In saucepan, combine broth, vinegar, Bragg Liquid Aminos, zsweet, ginger, sambal oelek and white pepper.
   
2. Bring to boil.
   
3. Reduce heat, cover, and simmer for 2-3 mins.
   
4. Add shrimp. Return to boil.
   
5. Add vegetable, cover, and simmer for 2-3 mins.
   
6. Sprinkle with crushed red pepper and serve.

Spicy White Chili

100g cooked chicken breast, shredded

1-4 c broth (depending on how soupy you want it)

4 cloves minced garlic

1/2 t cumin

1/4 t oregano

1/4 t red pepper flakes

1/8 t ground cloves

tabasco or hot sauce to taste

1. Preheat pot over MED-HI heat.
   
2. Add all ingredients except for tabasco/hot sauce.
   
3. Bring to a boil then reduce heat to simmer, cover, & cook 30 mins.
   
4. Add tabasco or hot sauce right before serving.

TIP: This is also great fixed in a small crockpot. Toss everything in and put it on while you're out and come back to great tasting dinner! If using the crockpot, you can use cut up uncooked chicken (even frozen!). Feel free to add your allowed vegetable to this as well - I usually add chopped onion.

Now That's Garlic! Shrimp

100g shrimp (peeled & deveined)

4-6 cloves minced garlic or 1-2 t garlic paste

1/2 c broth

1/2 t parsley

1/8 t dried thyme

1/8 t crushed red pepper

1 bay leaf

1. Heat nonstick pan over MED-HI heat.
   
2. Mix 1 T of the broth with red pepper, minced garlic, and bay leaf. Add to pan.
   
3. Cook less than a minute. Be sure not to burn the garlic.
   
4. Add shrimp. Cook 3 minutes.
   
5. Remove shrimp from pan.
   
6. Add the remainder of the 1/2 c broth, parsley, & thyme. Bring to a boil. Cook for 1-2 mins until reduced by half.
   
7. Return shrimp to pan & toss to coat.
   
8. Discard bay leaf & serve.

Biz's Thai Cucumber Beef Salad

100g steak

1 t sambal oelek or red pepper flakes

2-3 cloves minced garlic or 1 t garlic paste

1/4 t ground white pepper

2-3 T water

100g cucumber

half lemon

chopped cilantro

1. Peel, seed and slice cucumber.
   
2. In small dish, combine cucumber, juice of 1/2 lemon, and chopped cilantro. Toss.
   
3. Cover & refrigerate to marinate while preparing the rest of the dish.
   
4. Preheat pan over MED-HI heat.
   
5. Slice steak into very thin slices.
   
6. In small bowl, place steak, sambal oelek, garlic, and white pepper. Be sure to coat steak well.
   
7. Place steak in pan with water.
   
8. Stir fry for 2-5 mins depending on how you like your steak cooked.
   
9. Serve immediately while hot over cold cucumbers.

NOTE: This dish will cause an immediate explosion of your taste buds once it hits your mouth. Neither myself, nor Biz, can be held responsible. Yummy!

Big thanks again to Biz for allowing me to post the recipe. Enjoy!

Apple Crisp

Filling:

1 apple

half small lemon

1 T water

2 t zsweet/granulated sugar sub. (adjust amount if not using zsweet)

cinnamon

1. Preheat oven to 400.
   
2. Peel, core, and slice/chop apple.
   
3. Place apples in small baking dish.
   
4. Cover with juice of 1/2 small lemon, zsweet/sugar sub., water, and few dashes of cinnamon. Toss.

Topping:

1 grissini

1 t milk

1/2 t cinnamon

1/4 t nutmeg

1/4 t pumpkin pie spice

1. Grind grissini into a powder using food processor or coffee grinder.
   
2. Add milk in 1/4 t increments. Slowly stir until mixture forms a slightly moist crumbly topping.
   
3. Sprinkle on top of apple filling.

Bake:

1. Cover dish and bake 20 mins.
   
2. Remove cover and broil 1-2 mins to crisp topping.
   
3. Serve immediately.

NOTE: This is really filling and tastes so much like apple pie it almost feels like cheating! My entire family loves it.

This includes 1 t of your allowed 1 T milk for the day. Also includes your grissini and fruit portion for one meal.

You can also totally omit the topping if you don't want to use a grissini portion.

Baked Cajun Chicken

100g chicken

1/2 T milk

1/2 t cajun seasoning

1. Preheat oven to 350.
   
2. In small dish, coat both sides of chicken with milk.
   
3. Place chicken in glass baking dish.
   
4. Sprinkle top with cajun seasoning.
   
5. Bake uncovered 20-30 mins until chicken is no longer pink.

TIP: If you would like it even more spicy, add a bit of Tabasco or Frank's Red Hot before serving.

This includes 1/2 of your milk portion for the day.

Albóndigas Soup

1 serving meatballs

2-3 c beef or chicken broth

100g-200g bok choy, onion, or cabbage

fresh chopped cilantro

seasonings to taste

1. In saucepan, bring broth to boil.
   
2. Feel free to add any seasonings you like to taste (oregano, basil, pepper, garlic, etc). I'll usually add in some hot sauce or tabasco as well.
   
3. Add cooked meatballs, vegetable choice.
   
4. Cover & simmer 20-30 minutes or until vegetables reach desired tenderness.
   
5. Top with fresh chopped cilantro.
   
6. Serve.

Curried Broiled Fish

100g fish

1 sliced tomato

1/2 lemon

1/2-1 t curry seasoning

1. Preheat broiler.
   
2. Place fish on broiler rack.
   
3. Squeeze 1/2 lemon over fish.
   
4. Sprinkle with curry seasoning.
   
5. Place tomato slices on top of fish.
   
6. Broil 8"-10" away from broiler for 10-15 mins until tomato starts to blacken.
   
7. Serve.

NOTE: This includes both your meat and vegetable for this meal.

Mock Shake 'n Bake

1/2 c minced dehydrated onions

1/4 t coriander

1/4 t thyme

1/4 t red pepper flakes

1/8 t oregano

1/8 t paprika

1/8 t black pepper

1/8 t salt

1. Place all ingredients in food processor or coffee grinder.
   
2. Grind to a powder.
   
3. Store in air-tight container.

TIP: Use this as coating on your meat before you cook it. Dampen meat, then coat. This is great on chicken, fish, shrimp, even steakburgers.

This yields several portions.