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:

• 3 small zucchini (about 16 ounces)
• 1/2 red bell pepper, shredded or julienned (ph2 only – omit for ph1)
• 1 tablespoon natural peanut butter (or use PB2)
• 1/2 to 1 tablespoon water
• 1/2 tablespoon cider vinegar
• 1/2 tablespoon low sodium soy sauce
• 1 to 2 cloves garlic, pressed or minced
• 1/2 to 1 teaspoon sriracha or other chile sauce or red pepper to taste
• 1/2 teaspoon toasted sesame oil (see note in nutrition data below.)
• 1/2 teaspoon grated fresh ginger

Directions:

• Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
• In a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny.
• Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)

**Modified from Fat Free Vegan Kitchen  http://blog.fatfreevegan.com/2013/04/zucchini-noodles-with-sesame-peanut-sauce.html

Credit:  Chelsea Scott Poitier

Ingredients:

• mashed cauliflower (cook one head of cauliflower, then mash with a bit of light cream cheese and olive oil Becel and 2 tbs of taco seasoning).
• 1 package of low sodium seasoning mix (or better, make your own, recipe can be found in files)
• 1 pound extra lean ground beef
• 1/2 cup chopped onion (green onion for Phase 1)
• 1 cup shredded lettuce
• 1 medium tomato, chopped (omit for phase 1)
• 1 cup Allegro cheese, shredded
• Light Sour cream, optional

Directions:

• Preheat oven to 350 degrees. Press cauliflower mixture into the bottom of a 10-inch pan.
• Bake for 7-10 minutes until it just BARELY turns golden brown.
• In a medium skillet, cook beef and onions until beef is browned and cooked through.
• Drain. Add remaining taco seasoning. Cook until bubbly.
• Pour into crust. Bake for 15 minutes, or until crust is golden brown.
• Let cool for 5 minutes.
• Top with Allegro cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Credit:  Patricia Bulpit

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