Ingredients:

• 1 boneless chicken breast, pounded flat if thick
• Pepper, garlic powder and Italian seasoning, to taste
• 1 tablespoon Pizza Nova sauce
• 4 slices Butterball turkey pepperoni
• 1 teaspoon oil
• 2 fresh mushrooms, sliced
• 2 thin green pepper rings
• 1 tbsp shredded white Allegro cheese

Directions:

• Season the chicken with salt pepper, garlic and Italian seasoning
• Grill.
• Meanwhile, sauté the mushrooms and pepper rings in oil until slightly tender, but not mushy; set aside.
• Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese.
• Sprinkle with a little additional Italian seasoning, if desired.
• Bake at 350º about 10-15 minutes or until hot and the cheese is melted.

Serve at once.

Credit:  Deb Spence

Ingredients:

Dough:

• 2 tbsp Brown flax meal
• 2 tbsp Carbquick
• 1/4 tsp Baking soda
• Salt a pinch
• Half packet Sweet and low
• 3 tbsp Egg whites
• 1 tbsp Canola oil
• 3 tbsp Almond unsweetened plain milk

Toppings:

• Extra lean cooked chicken mince meat or cooked chicken breast cut in small pieces.
• 2 tbsp Plain tomato puree / Pizza nova sauce.
• Sriracha sauce as per taste
• 1/2 tsp Dried Oregano
• Half Sliced thin Green pepper
• Poon approved shredded cheese
• Dried chili flakes.

Directions:

• Grease a small pan and preheat oven to 300.
• Grind flax meal, carbquick, baking soda, salt, sweet and low and oil together, adding almond milk to thick better consistency.
• Spread a think layer on the greased pan and bake it for 15 minutes.
• Insert a knife, if it comes clean, take it out and let it cool.
• Spread pizza sauce or plain tomato puree and sprinkle oregano and hot sauce first and then cooked meat of your choice, top it with pepper, sprinkle cheese and lastly oregano and chili flakes
• Bake it again for 10 minutes.

Enjoy.:)

Credit: Hina Panjwani

Ingredients:

• 1 lb stewing beef or sirloin cut into chunks
• 1 large onion (use green onion,  including white parts if you wish) about 1 cup worth
• 1/2 tsp Half Salt
• 1 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 1/2 cup Poon ketchup
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tbsp brown sugar (use Poon brown sugar- Equate brown sugar for diabetics,  or try a bit of Splenda)
• 3/4 cup water

Directions:

• Cut up beef and place in casserole.
• Slice onion and spread on top.
• Mix rest of ingredients and pour mixture over meat.
• Bake at 325 degrees for 3 hours.
• Stir or poke it around every 1/2 hour to hour.

Serve with Cauliflower mashed fauxtatoes, garlic green beans, a crisp salad or whatever your favourtie veggies are.  

DON’T splurge with the sauce on your plate if your on PH1. A little will be more than enough. It is excellent with the regular ingredients – 10 out or 10. 9.5 out of 10 using Poon substitutes.

Easy recipe to double or quadruple….I’ve never had leftovers with my family, no matter how much of it I make.  It smells wonderful while cooking 🙂

Note:  This will not taste like beef baked in bbq sauce (ick!).  It really yummy and the meat will melt in your mouth, it just has a crazy name.  At my house this dish is called “You Can Never Make Too Much”  🙂 

Credit:  Sheri Chisholm-Heiland

Ingredients:

• 500 grams (1 pound) extra lean ground beef, or any other lean ground meat, I added a little lean ground pork
• 1 pkg. spinach,
• 1 pkg. mushrooms
• 1 head of cauliflower or 1 1/2 bags of frozen cauliflower (I used frozen)
• 1 pkg. Low sodium taco seasoning (I would only add 1/2-3/4 pkg. or create your own taco seasoning)
• Tabasco to taste (optional).
• 1 tbsp. Light Philadelphia Cream Cheese (I tried herb and garlic)
• 1 tsp. Canola oil
• 3-4 cloves minced garlic
• Half salt and pepper to taste

Directions:

• Brown ground meat in a skillet, add taco seasoning following direction on the package.  Add Tabasco, if you like spice.  Once this is cooked, spread into the bottom of a casserole dish.
• In the same skillet, sauté mushrooms in a bit of canola oil with minced garlic, half salt and pepper to taste.  When the mushrooms are almost cooked, add fresh spinach to the skillet and cover.
• When the spinach has wilted, mix with the mushrooms and use a slotted spoon to remove it from the skillet.  Add it to the casserole dish, layering it over the ground meat.
• Cut the cauliflower into flowerets and put in a large pot to boil (follow directions on package for frozen).  Boil on high for about 15 minutes, until well done.  Remove from heat and drain well in colander.
• Once the cauliflower has completely drained, add 1 tbsp. of light cream cheese, half salt and pepper to taste and mash until smooth with a potato masher. (I used a food processor, I find it gives a smoother consistency)
• Add mashed cauliflower to the casserole dish, layering it over the spinach/mushroom mixture.
• Bake at 350 for 30 minutes

Credit:  Carrie Raymond-Gardner (Modified slighty from Poonapalooza website)

This is a very simple, fast and Phase 1 friendly soup. I didn’t post any amounts because you can make it as you like and adjust the amount of veg and meat to your preferences and how many people you are cooking for.

Ingredients:

• No salt added Campbell’s beef broth
• Savoy cabbage
• Enoki mushrooms
• Bean sprouts
• Very thinly sliced rib eye (it comes in a package where its rolled up and can be found at Chinese markets & No Frills in the freezers, its used for bugolgi beef & pho soup)
• Low sodium soya sauce to taste
• Chili paste to taste

Directions:

• Heat the broth in a saucepan until very hot
• Shred cabbage very finely (think noodles)
• Layer in a bowl cabbage, bean sprouts, raw slices of beef, enoki mushrooms
• Pour very hot broth over the meat (the hot broth will cook the thinly sliced beef in your bowl)
• Season with a little soya & chili paste to your preferences for spice

Enjoy!

Credit:  Amanda Calicchia

Ingredients:

• 200 ml Egg Whites
• 1/4 tsp Half Salt or other substitute
• 1 (10 oz.) package of Frozen Spinach

Directions:

• Preheat oven to 400 degrees.
• Thaw and drain frozen SPINACH. ( I usually don’t have the patience for it to thaw so I boil it in water and a bit of HALF SALT until it’s thawed)
• Whip EGG WHITES and HALF SALT until you get a firm meringue consistency. Add well drained SPINACH and mix lightly to incorporate all ingredients.
• Line a 13″ x 9″ x 2″ pan with parchment paper, make sure to also do the sides as well. Pour and level mixture in pan.
• Bake for 15-20 mins or until mixture has set. Allow to cool slightly and peel off parchment paper. I have found that if you leave it until it fully cools, it gets moist on the bottom.

SIDE NOTE: I’ve used it as a roll and put either Tuna or any of the Blue Label deli meats in. I’ve made them as little muffins as well.

Enjoy!

Credit:  Deana Gajic-Pongrac

Simple and Easy quick dinner or lunch idea

Ingredients:

• Thinly sliced/Shaved Ribeye *amount depends on how many people you are cooking for*
• Olive oil
• fresh ginger
• garlic power
• chili powder
• cumin
• mustard powder
• a small touch of low sodium soy sauce
• approx. 1 tsp of poon approved sugar reduced Ketchup
• a splash of cider vinegar

Directions:

• In a sauté pan heat olive oil
• Add shaved ribeye
• Season to personal taste preference with above spices. If you like more spice add more chili, not so much less. Its all about cooking for what YOU like.
•  In the last minute of cooking add in soy sauce, ketchup and cider vinegar, simmer for a moment then removed and top salad of your preference with sautéed meat.

Credit:  Amanda Calicchia

These tender cuts of meat are marinated in lemon juice, garlic and oregano and grilled for a fantastic smoky flavour.

Ingredients:

• 4 tbsp. olive oil
• Zest and juice of 1/2 lemon
• 2 large garlic cloves, chopped
• 2 tsp. dried oregano
• 2 small pork tenderloins (each tenderloin about 3/4 pound)
• Bio-Salt and freshly ground pepper, to taste
• 10 large metal skewers

Marinade:

• Add olive oil, lemon zest, lemon juice, garlic and oregano to large bowl.
• Mix to combine.

Directions:

• Cut pork tenderloin into 1 1/2-inch cubes and add to marinade.
• Let marinade in fridge, about 1 to 2 hours.
• Thread pork cubes evenly on large metal skewers.
• Season the pork with salt and pepper.
• Preheat the grill to medium high.
• Add souvlaki to grill, turning once.
• Cook until pork is just cooked through with hint of pink in center, about 5 to 6 minutes per side.

Serve with riced cauliflower or on a bed of mixed greens.

Credit:  Deb Spence

For those of you who find Carbquick a bit bland, don’t be afraid to use real vanilla extract, generous amounts of freshly grated cinnamon stick and/or freshly grated nutmeg seed.

Ingredients:

• 1/4 cup Carbquik
• 1 egg beaten
• 1/2 tsp vanilla
• 3 tbsp water-or-to your desired consistency. For thin pancakes, use more water.
• 1/4 tsp cinnamon OR pumpkin spice

Directions:

• Mix wet
• Mix dry
• Combine
• Cook
• Immediately grate fresh nutmeg and cinnamon on top

Serving Suggestions

• DaVinci Sugar Free syrup
• Freshly grated cinnamon and nutmeg
• Sprinkle with Granulated Splenda and top with freshly grated cinnamon and nutmeg
• 2 tsp Xyla jam

Variations:

• Add 1 tablespoon of Banana Davinci Sugar Free Syrup and 1/2 tablespoon of bitters for a pancake similar to banana bread- top with lots of fresh cinnamon and nutmeg
• Add 1 tablespoon of Pumpkin Spice Davinci Sugar Free Syrup and use 1/4 tsp of Pumpkin Spice in the mix
• Add 2 tablespoons of egg white to stretch the mix

Credit:  Candis Sutton

Ingredients:

• 2 boneless chicken breasts or 4 thighs.
• 2 TBSP PB2  (which is the dried peanut butter from the store)
• 2 TBSP Kikkoman’s  low sodium soy sauce
• 2 TBSP canola oil
• 2 packets Splenda
• 1 chunk of fresh ginger grated
• 1 green onion diced fine
• the juice of  1 lime
• 1 hot red chili diced fine.
• cilantro to sprinkle on top

Directions:

• Soak about 10 wooden skewers for a few hours
• Cut chicken breasts into 5 long slivers.  Can use chicken thighs.
• Thread onto skewers.
• Divide marinade in 2
• After you thread chicken onto skewers lay in a dish, I used a glass pie plate.
• Pour half of the marinade over the chicken.
• Let sit for at least an hour or more.
• Reserve the other half.
• BBQ on indirect heat.
• Continue to brush the sauce left in pie plate on chicken while cooking.

Should take about 30 minutes depending on the thickness of chicken on skewers and temp of Q.

• OR

Preheat Oven to 350d cook 7 min each side

Place on serving plate, sprinkle cilantro over .  Place the sauce in a small bowl for dipping.

Enjoy!!

Credit:  Deb Spence