Well, I was going to post some more recipes to my recipe collection, but my thread has mysteriously disappeared!

Anyway, here are some favorites of mine, and I promise to add to this thread! And, if I ever figure out how to add pictures, I will certainly try to do that!

Cincinnati Style Chili and Spaghetti (Squash)

One large onion, chopped finely
18 oz ground meat (should be equal to 12 protein blocks)
1 clove garlic, minced
1 tbsp chili powder
1 tsp allspice
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt
1 1/2 tbsp unsweetened cocoa powder, or
1/2 oz grated unsweetened chocolate
1 1/2 cups tomato puree (can sub tomato sauce)
1 tbsp worchestershire sauce
1 tbsp cider vinegar
1/2 cup water
4 cups cooked spaghetti squash
toppings (see below)

Saute onion and brown the ground meat. I usually figure in the fat based on what is in the meat, and then add more to the pan, if needed. Add all seasonings while meat is browning. Basically, I just add everything in order, and let it simmer. It should simmer for 1 1/2 hours, but I eat it sooner than that!

Place one cup of spaghetti squash onto plate or large bowl, and then ladle the chili over the top.

Two-way: chili and spaghetti
Three-way: add shredded cheddar cheese
Four-way: add chopped onions
Five-way: add beans (recipe calls for kidney beans, but I prefer black beans)

If you make it without the toppings, then it is 2C-3P-3F block meal. However, you can make it up by adding a block of beans, or you can have fruit on the side for dessert.

Cranberrycat's Strawberry Smoothie

This recipe is 3P-2C-5F. You can adjust it according to your needs

1 cup frozen strawberries
1/2 cup plain nonfat yogurt
1/4 cup fat free cottage cheese
7 grams vanilla protein powder
2 2/3 tsp extra virgin olive oil

I just add everything to the blender and blend together until everything is incorporated.

Hint: you may have to thaw the strawberries a bit, if your blender doesn't handle frozen food that well.

Another hint: I also add my fish oil to this shake, and when I do that, I will generally drop the 2/3 tsp in the recipe and count the fish oil as the added fat.

Tomato-Basil Salad

Makes a 1-block snack

2 medium tomatoes, chopped
1 tsp olive oil
balsamic vinegar, to taste
basil, to taste
1 stick string cheese

Chop tomatoes, place in serving dish. Mix olive oil and balsamic vinegar; drizzle over the tomatoes. Sprinkle basil over the top. Serve with string cheese.

**especially tasty with home grown tomatoes and fresh basil** (dreaming of this after reading Margaret's post about her garden on another thread)

Wendy's Chili

Makes 8 3-block servings

2# extra lean ground beef 24P
1 quart tomato juice 4C
29 oz can tomato puree 8C
15 oz can red beans, drained 8C
1 medium onion, chopped 1C
2 cups celery, diced 1C
2 cups green pepper, diced 1C
1 1/2 cups tomatoes, chopped 1C
2 tbsp and 2 tsp olive oil 24F
(adjust the fat depending on the fat content of the meat)
Seasonings: cumin, garlic powder, salt, pepper, chili powder

Brown beef in 6 qt pot, then add remaining ingredients and let simmer for minimun 1-1.5 hours (I think Wendy's simmers their chili for 3 hours).

**note**
I recently made this recipe, and I may be off on the block calculation for the tomato puree, although I will have to check the label. I used crushed tomatoes instead of puree in my last batch, and I have to adjust the carb to be 4-6 blocks, rather than 8 blocks, as in the ingredients list.

I also make my batch without the tomato juice, and adjust my blocks accordingly.

Hot and Sour Soup

Makes 8 Blocks Protein, 6 Blocks Carb, 8 Blocks Fat

Tofu, extra firm 12 oz (6 P)
Chicken broth, low sodium 8 cups (1C)
chile paste 2 tsp
soy sauce 1/4 cups (1/2C)
mushrooms, chopped raw 2 cups (1/2C)
black pepper 1/2 tsp
white vinegar 1/4 cups
Bamboo shoots, cut into julienne strips 1 cups (1/4C)
water chestnuts, sliced/diced 2/3 cup (2C)
snow peas, chopped 3/4 cups (1/2C)
cornstarch 3 tsp. (3/4C)
cold water 1/3 cups
eggs, whole, beaten 2 whole (2P, 2F)
sesame oil 2 tsp. (6F)
green onions, thinly sliced 3/4 cups (1/2C)

Remove tofu from package. Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture. After 15 minutes, dice tofu into 1/4 inch cubes. Set aside. Bring chicken broth to a boil. Add chile paste (optional), soy sauce, and musrooms and simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes. Mix cornstarch with cold water until smooth, then stir into soup. Bring up to a simmer. Pour beaten eggs over the simmering surface in a very thin stream. Let stand for 15 seconds, then stir in sesame oil and green onions. Taste and correct seasonings, if necessary.

Banana-Berry Sundae

Breakfast Main Ingredient: Cottage Cheese

Blocks: 4 Servings: 1

Ingredients:
12 almonds ( 4F )
1 cup low-fat cottage cheese ( 4P )
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1 large banana, cut in half lengthwise ( 3C )
1/2 cup fresh or frozen berries, thawed ( 1C )

Instructions:
1. Preheat oven to 350 F.
2. On baking sheet, spread almonds. Toast in oven until golden brown and almonds give off aroma, about 7 to 10 minutes. Watch carefully so they don't burn. Set aside.
3. In a medium bowl, combine cottage cheese, vanilla extract and cinnamon.
4. Arrange banana halves around the outer rim of a serving bowl. With ice cream scoop, shape cottage cheese mixture into mounds in serving bowl. Top with berries. Sprinkle with nuts.
NOTE:
Variations: Replace banana with 1 cup sliced fresh strawberries.
If using nonfat cottage cheese, double amount of almonds to get a full blocks of fat (3 grams each block)

Beef Barley Soup

Makes 4 3-block servings

12 oz boneless beef chuck
6 cups water
2 cups sliced celery
2 cups sliced mushrooms
1 cup chopped tomato
1 tsp salt
1 tsp dried rosemary, crushed
1/2 tsp pepper
1 clove garlic, minced
1 6-oz can tomato paste
1/2 cup quick-cooking barley

Cut meat into 1/2 inch cubes. In a Dutch oven, combine all ingredients except tomato paste and barley. Bring to boil; reduce heat. Cover and simmer 1-2 hours or until the meat is tender. If necessary, skim fat.
Sitr in tomato paste and barley. Return to boiling; reduce heat and simmer 10 minutes until barley is done. Serving size is 2 cups.

Hope you enjoy!

Blueberry cottage cheese
Makes (1 Four block meal)

Ingredients:
• 3/4 cup low-fat cottage cheese (3 protein)
• 1/2 cup plain yogurt (1 protein and 1 carbohydrate)
• 1/3 cup unsweetened applesauc (1 carbohydrate)
• 1 cup blueberries (fresh or frozen)(2 carbohydrate)
• 4 teaspoons slivered almonds (4 fat)
• Nutmeg
• Cinnamon
Place blueberries, applesauce, nutmeg and cinnamon in a blender and pulse 2 or 3 times. In a medium bowl, combine blueberry mixture, yogurt and cottage cheese. Sprinkle with almonds and serve.

Hello Cranberrycat:
Thank you for your recipies... I will try tomorrow the tomato and cheese instead of Jello and cottage...
but question.. do you have any creative idea to use Swiss chard (acelgas in spanish)... they were in bargain (martes de plaza) and got a lot... and what to use them in different ways...
I appreciate your post and your support... thank you.

I have never worked with Swiss chard, but I believe that it is a "green" leafy veggie with a very low GL. So, sorry, but I have no recipes for it up my sleeves today!

It must be similar to spinach, in that it shrinks up quite a bit when cooked. Raw, I think you could eat about 10 cups of it. But, cooked, more like 2-3 cups.

I love it. I put it in a saute pan with a little water and oil, maybe cover it...cook for a few minutes, take lid off to let steam float off...then you can serve it with salt and evoo (ex. virgin olive oil)...yummmmmm! (good in an omelet with cheese...)

I cook Swiss chard that way, too. It's also good with a little vinegar added (add after cooking).

Janet Thank you for this suggestion... I will try tomorrow in omelette... sounds delicious...

Cranberrycat... thank you for the block info.. I will report tomorrow on my swiss chard day... (life is expensive, sometimes I can't buy what I like, but what I can affort and then try to prepare it on a way I can enjoy)

best regards

Janet, thanks for the tip on cooking Swiss chard!

you're welcome, and also you can cut the green off the stalks if you wish just to cooki t faster, but if you're not in a hurry the stems are also good. Chopping the stems up small helps too.

Swiss chard... I will put ir on my veggie list for now on... delicious in omelette. (I got it for breakfast today)
I followed Janet suggestion... saute, in omelette... and for lunch with soy like meat...
thank you... it's great to find new ways of cooking. I like beeing on the zone, my fridge looks like there is nothing to eat... and then I have to be creative to find "fun and temping" meals for me and my kids. (These is easier you all of your help) Thankyou Thank you... all !! Bernie

You're doing great Bernie!

Thanks for the additional tip, Janet! Definitely will try it sometime!

Curried Chicken with Asparagus/onion/mushroom

makes one serving 3P-2.5C-3F

3 oz cooked chix breast, chopped into bitesize pieces (3P)
1 tsp olive oil (3F)
1 9 oz. package frozen asparagus pieces (1C)
1/2 onion, chopped (1/2C)
3-4 cups fresh mushrooms, sliced (1C)
celery salt
worcestershire sauce
curry
turmeric
garlic

In saute pan, saute veggies in olive oil until heated through. Add chicken pieces. Add seasoning to taste.

**note**
You can add 1/2 block of fruit to make this a complete 3 block meal. Or, you can increase the volume of the veggies.

Enjoy!

I just love your recipes. Is there any way that I can print these recipes. I would love to try them. I love all of your advice and I love living in the Zone.

Thanks! I wish I had more time to put more out here, I have tons of things written down in my recipe card collection!

Anyway, you could just print the entire thread, or you could copy/paste the recipes into a word document, and then print from there.

Hi Cranberrycat....
I copied and pasted your recipes and can hardly wait to try them! Thanks so much for all your wisdom.

Thank you for your kind compliment!

I'm not sure who's recipe it was, but there was a recipe for spiced ground lamb with vegetables. We ate it this weekend and loved it. Now it is gone from the list. Where do recipes go? Also, this recipe listed 1/5 cup brown rice, but didn't tell you what to do with it. We just skipped the rice altogether and it was fine, but I'm still wondering. Does anyone know?