Ingredients:

• 1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
• 3 large cloves garlic, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated white Alegro cheese (from ONS)

Directions:

• Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl.
• Drizzle with olive oil, lemon juice, salt and pepper.
• Transfer, in a single layer, to a large rimmed baking sheet.
• Roast at 450degrees F for about 25 minutes, stirring once.
• Sprinkle with cheese.

Serve immediately.

(Works well with broccoli as well.)

Credit:  Deb Spence

Ingredients:

• 1 pound extra lean ground beef (or turkey or chicken)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 1/2 pounds cabbage
• 1 teaspoon garlic, minced
• 2 tablespoons sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons Frank’s hot sauce
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon red pepper, crushed (optional)
• 2 teaspoons Splenda

Instructions

• In a large frying pan, brown ground beef.
• Season with salt, pepper, onion powder, and garlic powder.
• Remove ground beef from pan, and set aside.
• Leave oil in the pan.
• Add garlic, sesame oil, and cabbage to pan.
• Cook until cabbage begins to brown.
• Add soy sauce, Frank™s, apple cider vinegar, Splenda, and red pepper to frying pan.
• Return ground beef to pan, and heat for two minutes.

Credit:  Deb Spence

Ingredients:

• 1.3 lbs 99% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp half-salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 4 green onion, minced
• 2 tbsp green pepper, minced
• 3/4 cup water
• 1/2 cup Pizza Nova sauce
• 8 large lettuce leaves from Iceberg lettuce
• 1/2 cup shredded Allegro white cheese

Directions:

• Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and sauce and cover.
• Simmer on low for about 20 minutes.
• Wash and dry the lettuce.
• Divide the meat equally between the 8 leaves and place in the center of each leaf and top with Poon approved taco fixings.

Credit:  Deb Spence

Ingredients:

Dry:

•  2 TBS Ground Golden Flax
• 2 TBS Oat Fiber (From ONS)
• 2 Pkg Sweetener
• 1/2 tsp baking powder
• 1/2 TBS NSA Chocolate Chips (I use the ones from ONS)

Wet:

• 1 TBS Canola Oil
• 1 Egg white
• 1 TBS NSA Mrs. Butterworth’s Syrup
• 1 tsp Vanilla

Directions;

• Mix dry ingredients in a small bowl.  Make a well and add wet ingredients.  Mix to form a dough.  It should be wet but not runny.  If it’s too firm (like rolled in a ball) add a bit more egg white (or water, or almond milk…you get the idea).
• Microwave for 60 seconds.  Top with 4-5 chocolate chips (saved from the TBS) and continue microwaving for 15-20 seconds.
• Garnish with a few drops of Mrs. B’s Syrup and roll it around the top so it gets glazed.

Mine came out just like cake.  Not grainy like a usual flax muffin.

Enjoy!

Tip:  It’s best if you use golden flax and grind your own seeds in a coffee grinder.  Pre-milled seeds are usually not done fine enough so your cake might have a more grainy texture.

Credit:  Stacey Miranda

 Ingredients:

• 2 pork tenderloins
• 2 boneless, skinless chicken breasts (or 6 boneless chicken thighs)
• 6 tbsp Dijon mustard
• 1 cup Poonified bread crumbs (use Poon approved bread toasted and crumbled)
• 2 tbsp olive oil
• 1/2 cup mushrooms chopped
• 6 green onion sliced
• 1/2cup celery chopped
• 1/2 tbsp. dried parsley, basil and pepper
• 4 cubes of Allegro white cheese shredded (optional)

Directions:

• Heat oil in pan and add mushrooms, onion, celery and herbs.
• Sauté till cooked and remove from heat.
• Once cool add bread crumbs. Mix well, should be damp.
• With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.  Turn the knife to the side and cut each side to within 1/2 inch.
• Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
• Butterfly the chicken breast and flatten same as above.
• Lay the tenderloin out flat on plastic wrap, brush with Dijon mustard.
• Place chicken breast on the tenderloin.
• Spoon stuffing onto meat, packing it down as you go. Add cheese at this time, if using.
• Roll up meat with stuffing inside and tie together using cooking twine.
• Bake in a 375 degree oven for 1 hour.
• Remove from oven and let stand for 10 minutes under foil. This makes it easy to cut.

Serve with cauliflower mash and steamed greens.

Credit:  Deb Spence

Ingredients:

• 1lb top sirloin cubed
• 4 cloves garlic
• 2 stalk green onion
• 1 cup mushroom
• 1 cup green beans
• 1 ½ cup no-salt added  beef stock
• 2 tbsp red wine vinegar /cider vinegar
• 2 tbsp olive oil
• thyme
• oregano
• bay leaf
• peppercorns
• water
• bio-salt and pepper to taste

Directions:

• Using a medium cast iron pot, brown beef with 2 tbsp oil
• Add garlic, half of mushroom, green onion and aromatics.
• De-glaze with vinegar, and continue cooking until all vinegar is almost evaporated.
• Add stock and let it boil.
• Cover and simmer on low heat till beef is tender. Mine took 1.5 hours, check every 20-30 minutes. Add water to cover meat if the stock has reduced while cooking.
• When beef is tender, add green beans and remaining mushrooms.
• Cook for another5 minutes, season to taste.

Credit:  Deb Spence

Ingredients:

• 2 pounds skinless drumsticks
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped cilantro
• 1 tsp lime zest (from one lime)
• pinch of red chili flakes
• 1 large clove of garlic, well minced
• 1/2 tsp half salt
• about 5 grinds of fresh black pepper
• 1/4 cup lime juice (from about 3 limes)
• 1/4 cup olive or avocado oil
  Optional: extra chopped cilantro and fresh limes to garnish

Directions:

• Prepare the marinade by combining the parsley, cilantro, lime zest and juice, red chili flakes, garlic, salt, and chosen oil in a food processor.
• Add the marinade and skinless drumsticks to a large, sealable plastic bag or a dish with a secure lid.
• Marinade overnight.
• When ready to cook, preheat the oven to 350°F (177°C).
• Cover with foil or a secure glass lid and bake at 350°F for about 35 to 40 minutes.  This should partially cook the chicken.
• To finish off, either BBQ or broil to crisp up the outside of the drumstick!

You can squeeze lime on if you want. Serve and enjoy!

Credit:  Deb Spence

Ingredients:

• 3 lbs extra lean ground beef
• 2 tbsp garlic powder
• 2 tbsp onion powder
• pepper
• 6 green onion chopped
• 2 medium green peppers chopped
• 4 jalapeno peppers chopped
• 2 garlic cloves minced
• 1/4 cup fresh basil chopped (optional)
• 6 cubes Allegro cheddar cheese
• 12 strips Selections reduced sodium smoked bacon

Directions:

• Mix first 4 ingredients together.
• Form 6 burger balls using a beer can to make a hole in each ball, wrapping the meat around the can to make a hole. Set aside.
• In a frying pan sauté onion, green peppers, jalapenos and garlic till done.
• Spoon the pepper mixture into each burger and top with one cube of cheese.
• Wrap each burger in two pieces of bacon

They are best on a grill or smoker but you can cook them in the oven at 300 for 30 minutes.  Serve on Carbquick buns (see files)

Credit:  Deb Spence

Ingredients:

• Garlic
• Fresh parsley
• Fresh Rosemary
• Dried Oregano
• PC Light Parmesan
• Green Onion
• 1 lb Ground Turkey
• Hand Full of baby spinach chopped
• 2 slices of poon friendly bacon diced
• Pepper
• Half Salt
• 6 Portabello Mushrooms
• 4 Babybel Light Cheese shredded

Directions:

• Add Olive Oil to pan at medium heat, add garlic until fragrant.
• Cook bacon and add green onions saute for 1 minutes and add in ground turkey, dried oregano, Fresh Parsley, Fresh Rosemary and brown mixture
• Add in chopped baby spinach and Parmessan cheese and cook until spinach is wilted.  Set aside.
• Meanwhile, set oven to Broil and remove stems from mushrooms and scoop out the gills from the underside.
• Wipe down mushrooms with a damp paper towel (so not to log them with a lot of water)
• Brush with Olive Oil, Pepper, half salt.
• On BBQ grill mushrooms 1 1/2 minutes on each side and remove.
• Soak up any pooled liquid in the under side of the mushroom.
• Divide stuffing mixture and fill each cap with stuffing.
• Put mushrooms in the oven for about 2 minutes under broil
• Remove, add 1 tablespoon of Pizza Nova Sauce and top with shredded Baby Bel Light cheese
• Put back in oven under broil until Cheese has melted.

Enjoy!

Credit:  Amanda Parker

Ingredients:

• 1 pound asparagus, trimmed
• 2 yellow squash, cut into half-moons
• 2 zucchini, cut into half-moons
• Olive oil, for drizzling
• 2 tablespoons chopped fresh oregano
• Bio-salt and freshly ground black pepper
• 4 cloves garlic
• 1 cup Poonified “Balsamic Vinegar” (recipe in files)

Directions:

• Prepare a grill or grill pan for medium heat.
• Put the asparagus, squash and zucchini in a large bowl and drizzle with olive oil. Season with the oregano and bio-salt and pepper and toss to coat.
• Grill, Turning, until cooked through but not mushy, 5 to 8 minutes total.
• Meanwhile, grate the garlic into the balsamic vinegar in a small saucepan and reduce over medium heat until syrupy, about 10 minutes.
• Drizzle over the veggies before serving.

Credit:  Deb Spence