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Thread: P3 Food ****

  1. #589
    Senior Member
    Join Date
    Apr 2012
    R/P/M
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    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/

  2. #590
    Senior Member Tia's Avatar
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    Sep 2010
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    Wild, Wonderful West Virginia
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    Coconut 'Sprite'

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

    Tastes like Sprite. I didn't add any sweetener.

    I can do all things through Christ, who strengthens me. Philippians 4:13

  3. #591
    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.
    Started JULY 2015
    Ended 4 rounds November 2016
    Start weight 260, end weight 180
    -80 pounds!


    R5 to re-lose weight. End at...180 (lost 19.5 lbs.)

    R6 in future to achieve 165
    Now I just have to figure out how to not go up after HCG
    Highest weight...294, lowest 179. 2x to mediums. Size 22 to 10.

  4. #592
    I halved the following recipe and it made about 5 mini-pancakes.

    4 eggs, room temperature
    1 cup milk (raw cow’s or coconut both work)
    2 teaspoons vanilla extract
    1 tablespoon honey or a pinch of Stevia
    1/2 cup coconut flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    coconut oil or butter for frying

    Directions

    Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or Stevia.
    In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
    Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
    Serve hot with butter, coconut oil, honey, syrup, or fruit.

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