2006 Addendum Recipes

Liz's Lazy Lunch (or whatever meal is appropriate for your plan!) (Liz Maxson)

• 1/4 c. onion, chopped
• 1/2 c. cooked rice (I prefer Jasmine for this.)
• Mrs. Dash's Southwest Chipotle Blend
• 2 eggwhites or equivalent
• Salsa (preferably homemade, no salt added)

Saute onion (and sometimes I add roasted chile peppers, such as Hatch chiles) until it begins to caramelize. Add cooked rice and heat until rice is warm. Sprinkle with Mrs. Dash and then stir in the eggwhites. Stir and cook over low heat until eggs are done. Add as much fresh salsa as you wish, and enjoy! You can make this as hot and spicy as you wish!!!

Caraway Cabbage (Liz Maxson-emaxson)

• 1 medium head of cabbage
• 1/2 c. boiling water
• Sweetener to equal 1 tsp. sugar
• 1 tsp. onion powder
• 1/2 tsp. marjoram
• 1/2 tsp. caraway seeds
• 1/8 tsp. black pepper

Cook cabbage in sweetened water for 5 minutes. Cover and cook until tender. Drain and add remainer of ingredients. (Note from Liz: Actually, I just sprinkled all the seasonings in the water and cooked it altogether.)

Tortilla-less Soup (Liz Maxson- emaxson)

1 medium onion, chopped
10-12 garlic cloves, minced
1 medium bell pepper, chopped
1 jalapeno pepper, chopped
1 Tbsp. ground ancho pepper
1 tsp. cumin
2 bay leaves
2 cups finely deiced Roma tomatoes
8 cups chicken broth (NSA and non-fat)
1 cooked boneless skinless chicken breast, cubed
1 lime
4-6 stems of fresh cilantro, chopped

Sauté onion, garlic and peppers in a small amount of chicken broth or water until onions are transparent. Add the dry spices and cook 1 minute. Add tomatoes and cook 3 minutes. Add the broth and bring to a boil. Reduce heat and simmer for 45 minutes. Add chopped cilantro and lime juice just before serving.

Note: The original recipe called for serving the soup over crushed tortilla chips and garnished with Monterey Jack cheese and/or avocado slices. Yields 8 1-cup servings. This may also be made vegetarian by omitting the chicken and changing the chicken broth to vegetable broth. This is yummy!

Orange Ginger Carrots
By Liz and Margaret (Brown Bear)

I tasted a similar dish at Baylor Hospital in Dallas, when my mother was there for a week. It was a wonderful change from the plain carrots I usually eat, and could be made so easily!! Hope you enjoy them. Liz

• 1 c. cooked carrots cut in disks
• ½ teaspoon ginger or as desired
• 1 Tablespoon orange juice (can use as seasoning as long as it is small amounts) or as desired
• 1 ½ teaspoons Sugar Twin Brown Sugar (or Sweet N Low) or as desired

Place above ingredients in a pan and cook on high heat for about 5 minutes.

Sauté Salad
By Liz and Margaret (Brown Bear)
This is a reworked recipe Liz got while she was at the hospital with her mother.

Fill the bottom of a large bowl with desired greens and other cold veggies:

• Lettuce
• Cabbage
• Tomatoes
• Other unlimited veggies of your choice (cucumber, onion, etc.)
  
  In a skillet (spray sparingly with PAM if needed):
• Cooked turkey, beef, or chicken strips (2 oz. or whatever is on your plan)
• Red pepper strips
• Small mushrooms, sliced
• Heaping Tablespoon of Crushed Garlic
• Onion slices
• Carrot shreds or disks
• Seasonings (Mrs. Dash, salt-free grilling blends, curry, or whatever is your favorite!)
• Dressing (I use my balsalmic vinaigrette) - optional

Heat on high for about 5 minutes Place amount needed on top of your lettuce that is already prepared. Add whatever seasonings your like for your salad flavoring and whatever salad dressing that is on the plan, if desired. The salad dressing is not necessary as far as I am concerned.

Coconut Curried Rice
By Liz and Margaret (Brown Bear)

• ½ cup steamed rice
• 1 packet of Herb Ox Low Sodium Chicken Broth
• Little water
• Dash of coconut flavoring
• ½ teaspoon curry powder (or as desired)
  
  Mix ingredients and heat mixture until warm.