P3 Food ****

**MrsWoody** · September 20th, 2014, 05:04 PM

This was SO good and really easy to throw together.

Crockpot Lasagna

1 lb. hamburger
1 jar pizza sauce (I used Muir Glen organic)
1 Tbsp garlic powder
2 Tbsp parsley
1 medium zucchini, shredded (about 8-10″ long)
3 cups fresh spinach
2 cups cottage cheese (I used ricotta)
3 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese

Brown hamburger in skillet and drain. Wipe 6 quart crockpot with oil. Spread a thin layer of pizza sauce in bottom of crockpot. Spread 1/2 of hamburger over the sauce. Stir remaining pizza sauce into hamburger, along with garlic powder and parsley. Layer half of the zucchini and spinach over hamburger. Top with 1/2 of the cottage cheese, spreading evenly. Sprinkle with 1 c. of Mozzarella cheese. Top with 1/2 of hamburger mixture, spreading evenly. Then top with veggies and the rest of the cottage cheese. Sprinkle with the rest of the mozzarella cheese and sprinkle Parmesan on top. Cook on low 3-1/2 to 4-1/2 hours. Let rest for 10 minutes. Cut into wedges.

Makes 8 servings.

I added additional spices (Italian seasoning, basil, etc) and sautéed onion with the hamburger. This recipe is pretty adaptable.

There is quite a bit of liquid when this has just finished, wringing out the shredded zucchini helps a little. I had to serve it in bowls, but it was really good and the juices pretty much solidify by the next day. (I wrung out the zucchini but there was still a lot of liquid, less so after cooling a bit. After it had cooled I dumped the liquid on the bottom before putting the rest in Tupperware for later. Leftovers were fantastic.)

http://yourlighterside.com/2012/04/crockpot-lasagna/

**Tia** · December 8th, 2015, 09:33 AM

Coconut 'Sprite'

1/2 c coconut water
1/2 c Perrier
splash of lemon juice

Tastes like Sprite.

I didn't add any sweetener.

**Cupcakesoaps** · March 9th, 2016, 03:08 PM

I don't seem to do well with coconut flour in p3 for some reason, but okay with almond flour.

So anyway....I am gonna try this LOW CARB SUGAR FREE LEMON CURD RECIPE IN P3! Over almond flour/sugar free crust as well! MMMMMMMMMM.

½ cup meyer lemon juice
2 tbsp + 2 tsp Truvia*
2 large eggs
2 large egg yolks
6 tbsp of butter cut in to cubes
Instructions

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Whisk the lemon juice, sweetener, eggs and egg yolks together in a sauce pan.
Add the butter and turn the heat up to a low temperature stirring continuously.
Remember, there are eggs in this mixture! Too much heat will give you a lemony scramble.
Once all the butter has melted, turn the heat up to medium-high.
Continue to stir until it thickens up. When it is done is should be the consistency of conditioner.
Remove from heat and pour through a mesh strainer to remove any eggy bits.
Store in the fridge.

**GonnaLoseIt** · March 3rd, 2021, 10:18 AM

'Pork Chops Italiano' [P3 Recipe]

This is an extremely savory, delicious recipe for your first few days of P3. You can prep this the night before, and have it ready to go on Day 1.

Easy peasy!

pork chops italiano.jpg

Prep Time:
15 mins

Direct Cook Time:
1 hr 10 mins

Total Recipe Time:
1 hr 25 mins

Servings:
6

Yield:
6 servings

INGREDIENTS:

1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounce) can diced Italian tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water, if necessary
1 large green bell pepper, cut in 6 pieces

DIRECTIONS:

/Step 1/
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.

/Step 2/
Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

/Step 3/
Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

________________

Cook's Note:
Don't add the green pepper wedges until your chops are done, otherwise, they will turn to mush.

Nutrition Facts:
Per Serving: 290 calories; protein 25.3g; carbohydrates 7.8g; fat 17.6g; cholesterol 63mg; sodium 339.1mg.

**GonnaLoseIt** · March 4th, 2021, 10:08 AM

'Easy Ribeye Roast' [P3 Recipe]

This is another recipe you can 'prep ahead' (the night before your P3 starts) -- ready to pop right in the oven, for your first day of P3!

Don't you just love convenience?

Easy-Ribeye-Roast.jpg

Prep Time:
10 minutes

Direct Cook Time:
1 hr 30 minutes

Total Recipe Time:
1 hr 40 minutes

Servings:
8

Yield:
4 lbs of cooked, delicious meat

INGREDIENTS:

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in ribeye roast
sea salt to taste
cracked black pepper to taste

DIRECTIONS:

/Step 1/
Preheat an oven to 500 degrees F (260 degrees C).

/Step 2/
Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.

/Step 3/
Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

________________

Cook's Note:
You can prep this recipe the night before; if you choose to go that route, then just stop at Step 2, cover with plastic wrap, and place in the fridge overnight. That will deepen the flavor of both the meat and the spices, so that might work out even better than cooking the same day you place the seasonings on it.

Nutrition Facts:
Per Serving: 472 calories; protein 26.8g; carbohydrates 1.3g; fat 39.7g; cholesterol 185.9mg; sodium 256.7mg.

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