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

Ingredients:

• Olive oil
• 8 ounces lean ground turkey
• 1 head cauliflower, grated to the size of rice, yield 4 cups grated
• 8 cups fresh stir-fry vegetables (broccoli, green peppers, mushrooms, green
• onions, green beans) chopped into small pieces
• 3 eggs, very lightly beaten with fork
• 3 teaspoons chopped fresh ginger
• 3 teaspoons chopped fresh garlic
• 1 tablespoon plus 2 teaspoons Worcestershire sauce

Directions:

• Heat olive oil in a large nonstick skillet over medium high heat.
• Add the turkey and cook while breaking up in the pan with a wooden spoon.
• Remove to a bowl once cooked.
• Add the cauliflower rice and cook until lightly browned, about 30 seconds.
• Add a little more olive oil to the pan and add the vegetables, garlic and ginger and cook until charred and softened, about 1 minute.
• Add the turkey and the egg to the cauliflower rice and cook and stir until the eggs are broken up and cooked though, about 30 seconds.
• Add the Worcestershire sauce, mix to coat the mixture evenly and spoon the mixture evenly into 4 bowls.
• Serve.

Credit:  Deb Spence

Ingredients:

• 1/2 green pepper – chopped small
• 2-3 green onions – cut up small
• 1/2 good size cabbage shredded
• Have this ready before you boil the sauce.
• 1/4 cup vinegar
• 1/4 cup canola oil
• 1/4 cup Splenda or other sweetener
• 1 tsp half salt
• 1 tsp celery seed

Directions:

• Bring to a full boil.
• Then pour the boiling sauce over the salad in an air tight container.

This is always best made a day or two earlier.  Will keep in the fridge for up to 6 weeks.

Credit:  Deb Spence

Phase 1 Laurie’s Curry Soup Ingredients:

• 1 lb Extra Lean ground Turkey or beef
• 1.5 900 ml containers of no salt added broth (Chicken or Beef, depending on the meat used)
• 2 Tbsp of Beth’s Homemade Curry Powder (see below)*
  • Ingredients:
    • 3 tbsp coriander seeds (cilantro seeds)
    • 1 tbsp fennel seeds
    • 2 tbsp cumin seeds
    • 1½ tbsp black peppercorns
    • 2 tsp ground paprika
    • 1 tsp ginger powder
    • 1 tsp ground turmeric
    • 1 tsp chili powder
    • 10 green cardamom pods
    • ½ tsp bio-salt
  •  Directions:
    • Crack open the cardamom pods and remove the seeds
    • Grind these with the bio-salt, peppercorns, cumin and coriander seeds
    • Sieve into a bowl
    • Add the pre-ground ingredients and mix together

• 1 tsp xanthan gum
• Assorted Phase 1 vegetables – cabbage, mushrooms, green onion, kale etc – chopped. I add whatever is in the fridge that needs to be used up.

Directions:

• Fry the ground beef with the curry powder until almost done.
• Add the vegetables and cook until softened and meat is brown.
• Add the xanthan gum and stir until mixed. Try to sprinkle it on to avoid lumps.
• Add 1 carton of broth and stir. Depending on the amount of vegetables you have used you may have to add more to get the broth to substance ratio that you like.

This will make 6 servings. I usually double the recipe and freeze in individual size containers for a quick lunch.

*Beth’s Homemade Curry powder – Stored in an airtight container this curry spice will last up to 12 months, but I recommend making up a fresh batch every 3 months.

Credit:  Deb Spence

Ingredients:

• 1 1/4 cups asparagus chopped up
• 2 slices allowed premade bacon crisped in the microwave and chopped
• 1 hard boiled egg
• 1/2 tsp Dijon mustard
• 1 tsp olive oil
• 1 tsp red wine vinegar (or other)

Directions:

• Steam or boil the asparagus until tender crisp, then immerse in cold water to stop it from cooking.
• Mix mustard, oil and vinegar and add some pepper.
• Drain asparagus, top with chopped crisp bacon, diced egg, and drizzle with dressing.

Delicious!

Credit:  Amanda Parker

Ingredients:

• 6-8 pieces of meatballs of your choice (or saute chicken breast slices) – I pre-made a big batch of turkey meatball patties and threw some on
• 1 pack of Nu Pasta from ONS (linguini)
• 1 – 1.5 tbsp of Pesto form ONS
• 3-4 Cloves of Garlic – grated (I used a lot – please adjust to taste)
• 1 tbsp of olive oil
• About a cup of sliced red and yellow peppers (adjust to your phase by switching to anything else)
• Finely chopped coriander (love it in everything – change to parsley or opt out per your taste)
• Pinch of half salt to taste

Directions:

• Heat olive oil and add grated garlic – cook slightly in low heat
• Add peppers and then pasta and pre-cooked meat after few min
• Add pesto and coriander and cook few more min

And done!

Couldn’t be simpler but should mention that my turkey patties are very well seasoned so I don’t need to add a lot here – you may want to adjust by adding more seasoning per taste

Credit:  Farah Rashid

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 medium zucchini, diced
• 2 cloves garlic, chopped
• 4 portions Light Laughing Cow cheese
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh mint
• 1/4 teaspoon bio-salt (optional)
• 1/4 teaspoon freshly ground pepper

Directions:

• Heat oil in a large skillet over medium heat.
• Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes.
• Transfer the mixture to a food processor or blender.
• Let cool for 5 minutes.
• Add cheese, lemon juice, mint, salt and pepper.
• Puree until smooth.

Makes 4 servings.

*This would be good on pork souvlaki.

Credit:  Deb Spence