CILANTRO AVOCADO DRESSING
(Yields 3/4 C or ~6 servings)
Ingredients:
1-1.5 C loosely packed cilantro, stems removed and roughly chopped
1/2 avocado
Squeeze of lime juice from 1/2 lime
2 garlic cloves
1/4 C olive oil
1 1/2 tsp white wine vinegar
1/8 tsp sea salt
Dressing Directions: Puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
PESTO
Ingredients:
yield: about 6 servings
3 cups lightly packed spinach leaves
1/3 cup walnuts
1/3 cup parmesan cheese
3 tablespoons apple cider vinegar with the mother
1/2 clove garlic, minced
1/3 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Directions:
In the base of a food processor, combine spinach, walnuts, vinegar and minced garlic. Pulse ingredients until spinach is chopped and ingredients are combined. With the machine running, add olive oil and mix until pesto is creamy. Add salt and pepper to taste.
APPROVED DRESSING
(Makes 8 servings)
Ingredients:
1 cup olive oil based mayonnaise
1/2 cup heavy whipping cream
squirt of lemon juice
1 tsp. celtic sea salt
1/4 tsp. black pepper
3/4 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp dried parsley
1/4 tsp sweet paprika(not smoked)
Directions: Whisk ingredients together and put into a jar with a tight fitting lid.
GREEK DRESSING
(Makes about 8 servings)
Ingredients:
1 cup olive oil
1 cup red wine vinegar
2 1/2 tsp. garlic powder
2 1/2 tsp. dried oregano
2 1/2 tsp. dried basil
2 tsp. pepper
2 tsp. salt
2 tsp. onion powder
2 tsp. Dijon-style mustard
Directions: Mix together and shake well.
WILD MUSHROOM TURKEY GRAVY
(Makes 8 servings)
Ingredients:
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
2 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
2 tbsp rice vinegar
1/2 teaspoon red wine vinegar
1 packet Truvia
salt and pepper to taste
Directions: Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, rice vinegar and Truvia and cook, stirring occasionally, until tender and almost dry, about 6 minutes
Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the red wine vinegar. Transfer to a gravy boat and keep warm until serving.
TARTAR SAUCE
1/2 cup kraft mayonaise
2 T. sugar free pickle relish
1 large green onion chopped
1& 1/2 t. red wine vinegar
Directions: Mix all together and refrigerate for 1 hour before serving. Makes 12 servings, 2 teaspoons per serving.
BBQ DRY RUB
Mix with ~ 2-3 pounds of meat
Ingredients:
1 tablespoon paprika
1 tablespoon coarse ground black pepper
2 tablespoons Stevia
1 1/2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon Cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
Directions: Mix ingredients together and store in an airtight container. Rub meat thoroughly with mixture several hours before using.
HOT CHICKEN AND ARTICHOKE DIP
Makes 12 servings
Ingredients:
2 C Shredded Swiss cheese
1 can (16 ounces) premium chunk breast of chicken, drained and flaked
1 can (8 oz) artichoke hearts
1/2 C olive oil based mayo
1/4 C heavy whipping cream
1/2 C diced red bell pepper
1/4 C parmesan cheese
1/4 tsp garlic powder
1/4 tsp hot pepper sauce
Heat oven to 350 degrees
Directions: Combine all ingredients into a 1 1/2 quart oven proof casserole dish. Bake for 20-30 minutes, or until mixture is hot and bubbly and edges brown.
Makes 12 servings with 1.5 ounces of protein/portion.
CHIMICHURRI SAUCE
(4 servings)
Ingredients:
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh hebs, such as parsley, mint and cilantro
1 tablespoon extra virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper
Directions: Combine the garlic, vinegar, herbs, olive oil and water in small food processor, pulse until herbs are coarsely chopped. Season with salt and pepper. Spoon over grilled steak for a great summer sauce!
*Recipe from Food Network.
SPICY PAPRIKA RUB
Ingredients:
2 tbsp paprika
2 tsp onion powder
2 tsp salt
1 tsp dried garlic
1 tsp cayenne pepper
1/2 tsp black pepper
Directions: Simply apply right before cooking the meat, rub it into the meat rather than sprinkling it on top. Use 1-2 tbsp per pound of meat. Enjoy!
ARTICHOKE DIP
Makes 12 servings
Ingredients:
2 tbsp unsalted butter
2 tbsp heavy whipping cream
1/4 C water
1/4 tsp salt and pepper each
1/6 tsp nutmeg
pinch cayenne pepper
1 C 2% shredded swiss cheese
4 ounces 2% cream cheese (cut up)
2 cans (14 ounces each) artichoke hearts, drained
1/2 pkg of frozen chopped spinach, thawed and rung dry
2 garlic cloves, peeled
1/4 C parmesan cheese
Directions: Heat oven to 350. Coat a shallow 1.5 qt baking dish with nonstick cooking spray. Melt butter in a medium sauce pan over medium heat. Whisk in Heavy cream, salt, pepper, nutmeg and cayenne. Add water as needed for desired consistency. Bring to a simmer; cook simmering, 3 minutes. Remove from heat and whisk in swiss cheese and cream cheese until smooth. Combine artichoke hearts, spinach and garlic in food processor and chop until blended. Fold into cheese sauce and pour into prepared dish. Spread smooth and top with grated parmesan. Bake at 350 for 30 minutes, or until bubbly around edges. Serve warm with grilled chicken on tooth picks for dipping and raw veggies. Each serving provides 1 ounce of protein.
Recipe adapted from Family Circle Magazine, Dec 2011 issue
PESTO SAUCE
(Makes 4 servings)
Ingredients:
2 C basil leaves
3 tbsp olive oil
¼ C Parmesan cheese grated
Directions:
Slice zucchini into thin slices using potato peeler. Sauté’ the “pasta” in a little oil over med-high heat until soft. Add salt and pepper as well as garlic and oregano. Simmer a few minutes then add sausage. In a food processor add ingredients for pesto and blend. Top the zucchini with pesto sauce
STAGE 2 EGGPLANT DIP (4 SERVINGS)
Ingredients:
1 small head garlic
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 small eggplant
1/4 cup fresh parsley, roughly chopped
1/2 teaspoon ground cumin
1 packet true lemon
3 tablespoons olive oil
1/4 teaspoon paprika
Directions: Pre-heat oven to 400 degrees. Cut off the pointed top of the garlic and put it on a sheet of aluminum foil, cut side up. Drizzle with the olive oil and season with salt and pepper. Wrap it up, put it on a baking sheet, and bake until the garlic is soft, about 45 minutes. Unwrap and let cool for about 20 minutes.
Into a blender, squeeze in the roasted garlic. Add the eggplant, parsley, cumin, and packet of true lemon and pulse to combine. With the blender running, drizzle in the olive oil. Taste and adjust the seasoning with salt and pepper. Scoop the dip into a bowl, sprinkle with paprika, and serve with raw approved veggies.
*Dip provides 4 vegetable servings, if you pair one serving with 1 C raw approved stage 2 vegetables this would provide 2 vegetable servings for the day out of your 4