Recipes you really WOULD want to eat

I
Italian meals

Personal Protein Pizza
(Not for phase 3 eating)

A simple crust and your favorite toppings will eliminate any pizza cravings. :)

1/4 cup Almond Flour or Almond Meal
1 egg
3 oz of your lean meat of choice
2 oz of cheese - Goat cheese (creamy white) or Pecorino Cheese or Manchego Cheese
                                                                                                              (you can combine)
1 cup of veggies
Oregano, sea salt & pepper

Directions:
Mix egg and almond meal then pour onto baking sheet.
Top Extra virgin olive oil or your favorite gluten free organic sauce
add a sprinkle of oregano then
Add your lean meat and cheese and veggies.
Bake at 425 for 10 minutes.
After it cools, you are able to pick it up to eat it.
Salt and pepper to taste

The possibilities for this are endless as you could even do a breakfast pizza with scrambled eggs and bacon and cheese!

Enjoy!



Carrabba's Sausage and Lentil Soup

Ingredients:
1 lb of Italian chicken sausage (organic if you can get it)
1 large onion, chopped
1 stalk celery, chopped
1 large carrots, chopped
1 small zucchini, chopped
6 cups organic, gluten free chicken broth
2 (14.5 oz) cans of diced, organic, salt free tomatoes, undrained
2-3 garlic cloves
1 teaspoon of sea salt
2 cups of dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Directions:
Brown sausage, drain off fat
In a large pot, combine all ingredients, bring to boil
Reduce heat, cover
Simmer for about 1 hour or until lentils are tender. Add water if necessary for desired consistency.
You can puree about 1 cup of the soup and add it back to the pot to give it a thicker consistency.
Sprinkle with shredded Pecorino cheese and serve.



DDP Lasagna

Ingredients:
A couple of boxes of gluten free lasagna noodles
1 lb lean ground beef or bison/buffalo
Gluten free pasta sauce
1 package gluten free organic firm tofu
2 eggs
1 Tblsp minced garlic
1 cup grated pecorino cheese
1 cup shredded pecorino romano cheese
1 cup shredded manchago cheese
3/4 tsp garlic powder
Oregano
Sea salt & pepper
Basil

Cheese Mixture:
Mix tofu, 2 eggs, 1 cup grated pecorino cheese, and the cup of shredded pecorino cheese,
garlic powder, minced garlic, oregano
Set aside

Cook noodles el dante (if your not using no cook noodles)
Layer in lasagna pan
spread with 1 cup pasta sauce
Drop Tblsp sized drops of cheese mixture every 2 inches
Layer with sprinkles of meat

Repeat layers until pan is full

On top layer, put 1 cup sauce and shredded manchago cheese
Sprinkle with Basil
Cover with tinfoil
Bake at 350 for 1 hour of until hot in the middle

ENJOY!!



DDP Gluten Free Pizza

Namaste or other gluten free pizza crust mix
All organic marinara sauce (or you can make your own - see recipe below)
1 1/2 cup shredded manchego cheese
1 cup of meat of choice (chicken sausage, lean ground beef/buffalo, etc.)
1/2 cup veggies of choice (onions, green peppers, etc.)
Basil or oregano

Preheat oven to 400F  Prepare pizza crust mix according to directions on the bag. Bake.

Remove crust from oven. Depending on your preference, ladle sauce on crust, pouring it in the center of crust and with the ladle draw circles starting in order to distribute evenly.

Take 1/2 cup of cheese and sprinkle over sauce, then place the ingredients of your choice evenly around the pizza.
Sprinkle remaining cheese over pizza, then top with sprinkles of basil or oregano.

Bake for 15 minutes or until cheese is melted and golden.


DDP Meatballs

1 jar of Gluten Free Pasta sauce
1 lb grass fed lean ground beef or bison
2 organic eggs
1/2 cup grated pecorino cheese
2 tblsp minced garlic
1 large onion minced
1/2 cup gluten free breadcrumbs moistened with water
Extra Virgin Olive oil

Mix all ingredients together above except the pasta sauce and Olive Oil

Shape meat into balls
Brown in frying pan with the olive oil
After browned, drop in a saucepan filled with the pasta sauce
Let simmer to absorb sauce and cook through.

Enjoy!


Chicken Dishes


Baked Ginger Garlic Chicken with Carmelized Onion & Spinach Risotto

Use Air chilled chicken if you can get it. It is never put into salt water and is much more healthy for you!

Chicken:
4 boneless skinless split chicken breasts rinsed, and pat dry
1/4 cup olive oil butter or goats milk butter - melted
4 TBL Fresh minced garlic
4 TBL Fresh minced ginger
4 TBL Fresh chopped parsley

Risotto:
1 cup Arborio rice (Risotto)
3 cups gluten free chicken broth
3 cups fresh organic spinach
1 sm yellow onion chopped
4 TBL Olive oil
1/2 lemon


Preheat oven to 400F

Place chicken on a non-stick sprayed 9 x 13 glass pan, mix together in a small bowl: melted butter, garlic, ginger, and parsley. With a basting brush spread mixture over chicken, coating generously. Place on middle rack of oven and bake uncovered for 50 min.

In a medium pan, heat 2 TBL of olive oil over med-high heat and add rice. Brown the rice (About 4-5 min). Remove from heat and add to rice cooker or medium sauce pan. Add chicken stock and cook according to rice instructions.

In medium pan heat remaining 2 TBL of olive oil over med-high heat and add onions. Cook onions until slightly browned and translucent. Add spinach and cook down about half way.
Remove from heat, set aside.

After rice is cooked, mix together spinach mix, rice and lemon juice. If risotto is too thick, add more chicken broth. Serve chicken over Risotto.

ENJOY!


CHICKEN PICATTA or RED SNAPPER PICATTA - (same recipe!)

1.5 - 2 lbs boneless chicken
Gluten-free multi purpose flour
1 cup fresh squeezed lemon juice
1 1/2 cup gluten free chicken broth (stock)
3 TBL & 1/2 cup of olive oil butter or goats milk butter
1/2 cup of capers (optional)
5 TBL olive oil
1/3 cup chopped fresh parsley
sea salt and fresh black pepper

Cut chicken filets into 2 inch wide servings. In shallow dish or bowl, mix flour with salt and pepper (for seasoning) and dredge both sides of the chicken, shake off excess, place to the side.

In large deep pan/skillet over med-high heat, melt 3 TBL butter with 4 TBL of Olive oil, when oil mixture begins to sizzle, add chicken, cook for 2-3 minutes until golden brown, then flip and cook other side for 2-3 minutes (Time will differ depending on thickness of chicken) Only cook 1/2 way through each side. Continue until all chicken is browned. Remove and transfer to plate.
Remove pan from heat.

Into the pan add lemon juice, deglazing the pan (scraping the bottom of the pan loosening the crispy brown pieces). Add stock and remaining butter. Add more stock or butter to lessen lemon taste. Return to heat and bring to a boil, add capers. Return all chicken to the pan and simmer for 5 minutes. Remove chicken and place on platter, pour sauce over chicken and garnish with parsley.
Serve over gluten free pasta.

Enjoy!


DESSERTS AND SNACKS

CHOCOLATE COVERED STRAWBERRIES
USING AN ICE CUBE TRAY! COOL AND YUMMY!!

Spray an ice cube tray with a small amount of extra virgin olive oil.

Slice strawberries and place half in each hole of tray.

Melt organic, gluten free, dark chocolate bars or chips on your stove top in a small cooking pot.
(3 large bars for each pint of strawberries) Or in microwave

Pour over strawberries.

Cool in fridge for 1 hour.

Invert tray and pop out!


DDP BROWNIES (from Dallas' daughter Brittany!)

Ingredients:
1/2 cup Extra Virgin Olive oil
1/2 cup organic cocoa
1 cup organic sugar or equivalent Stevia
2 organic eggs
3/4 cup of organic, gluten free flour
1/4 tsp baking soda

Dairy free choc chips / walnuts optional

Preheat oven to 350*

Combine flour and baking soda and set aside.

Over low heat, melt butter in small sauce pan, once melted stir in cocoa to make a thick paste like mix (you may need to add more cocoa).

Remove from heat and stir in sugar.

Add in eggs and stir well. After liquid mixture has been stirred well, add the flour mixture.

You can add in optional ingredients and stir to combine.

Lightly spray a 9x9 baking pan with nonstick spray, pour mixture in and bake for 21 minutes.

Remove and let set, then cut and serve!

Enjoy!!



STRICTLY VEGGIES AND MEAT

Phase 3 eating approved!!


BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES
(I made this myself and it is SUPER YUMMY!! and I am a person who normally does not like squash!) Delicious!!


Ingredients:
1 spaghetti squash, halved and seeded
1 1/2 pounds lean ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 teaspoon minced garlic,
1 (14.5 ounce) can Organic, salt free diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded/or grated Pecorino Romano cheese
Mrs. Dash Salt free, Garlic Herb Zesty seasoning
Mrs. Dash Salt free, Southwest Chipotle seasoning blend


Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.

3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, minced garlic, and a good sprinkle of both Mrs. Dash seasonings.

Continue to cook and stir until vegetables are tender.

5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese. Transfer to the prepared casserole dish.

6. Top with remaining cheese and bake for 25 minutes in the preheated oven - until cheese is melted.


* I noticed that the pecorino cheese does not melt a lot, so don't be alarmed if it does not melt in as much as regular cheese does. This is why it may be better to use grated pecorino instead of shredded.

ENJOY!!