Gibson’s Quick Pickle Recipe

Ingredients:

  • 1 gallon Kosher Dill Pickles
  • 5 cups sugar
  • 1 cup vinegar
  • 2 tsp celery seed
  • 2 tsp mustard seed
  • 36 whole cloves

Directions:

  1. Drain pickles and rinse once.
  2. Slice and put back into same jar.
  3. Add sugar and other ingredients.
  4. With lid on tight, shake frequently until sugar is dissolved.
  5. Store in refrigerator. Can be used in hours.

Source: Gibson’s cousin

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Curried Rice and Lentils

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon curry powder
  • 3 cups water
  • 3/4 cup red lentils (also called dal)
  • 1 cup long grain rice (for South Beach Diet, use Uncle Ben’s Converted Rice, which is the lowest glycemic type of white rice)
  • salt, pepper to taste
  • 1-2 tablespoons melted butter (optional)
  • chopped parsley or cilantro, for garnish (optional)

Directions:

Put the oil in a large, heavy pan with a tight lid and heat for one minute. Add onion and saute 3-5 minutes, until starting to brown on the edges. Add curry powder and saute 1 minute, then add water and bring to a boil. Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.

Cook 20 minutes, or until lentils are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but after 20 minutes all my water had been absorbed.) Season with salt and pepper, then stir in the melted butter just before serving. Garnish with chopped parsley or cilantro if desired. Makes 4-6 servings.

Source: kalynskitchen.blogspot.com adapted from Mark Bittman, “The Best Recipes in the World.”

Mamaw’s Nuts and Bolts

Servings: ? | Prep Time: 5 minutes

Ingredients:

1 box Corn Chex

1 box Cheerios

1 box Rice Chex

1 tsp celery salt

3 TBSP Worcestershire sauce

1 box pretzel sticks

1 quart pecans

3 sticks Blue Bonnet margarine

Directions:

Melt margarine. Mix everything together. Bake at 200F for 2 hours, stirring every 15 minutes. Empty out onto paper bag.

Notes:

Mamaw’s recipe

Peanut Butter Smoothie

THM-S

Servings: 1 | Prep Time: 5 minutes

Ingredients:

WET

1/2 cup unsweetened vanilla almond milk
1 TBSP heavy whipping cream
1/4 cup low fat cottage cheese or 2 oz. cream cheese

2 TBSP peanut butter (with no sugar!)
1/2 tsp real vanilla
DRY
3 packets Truvia or 2 doonks THM Pure Stevia Extract
1/4 tsp glucomannan

If a meal: 1 scoop vanilla whey protein powder. For a snack: 1/2 scoop
8 Ice cubes

Directions:

Add all wet things, then all dry things, then 8 ice cubes. Blend in Vitamix.

Notes:

From Briana Thomas with my own tweaks.

Tiramisu Smoothie

THM-S

Servings: 1 | Prep Time: 5 minutes

Ingredients:

WET

  • 1 cup unsweetened vanilla almond milk
  • 2 TBSP heavy whipping cream
  • 1/3 cup low fat cottage cheese or 3 oz. cream cheese
  • 1/4 cup cold-brew coffee
  • 1/2 tsp vanilla extract
  • 1/4 tsp rum extract (I don’t use this)
  • 1/4 tsp orange extract (I don’t use this)

DRY

  • 2 tsp cocoa powder
  • 1/2 tsp cinnamon (maybe try 1/4 tsp next time)
  • 3 packets Truvia
  • 1/4 tsp glucomannan

10 Ice cubes

Directions:

  1. Add all wet things, then all dry things, then 10 ice cubes. Blend in Vitamix.

Notes: From Nana’s Little Kitchen with my own tweaks.

Slow Cooker Chicken Quinoa Chili

Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes

Ingredients:

  • 1- 28 oz can diced tomatoes
  • 1-14 oz can diced tomatoes with green chilis
  • 1-15 oz can black beans, rinsed and drained
  • 1-15 oz can chili beans, rinsed and drained
  • 1-15 oz can corn (can omit) rinsed and drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2-3 tsp chili powder
  • 1 cup quinoa, rinsed
  • toppings (cheese, sour cream, avocados, etc)

Directions:

  1. Make sure you rinse quinoa and the add everything to a slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.
  3. Remove chicken and shred with 2 forks, Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados and tortilla strips.

 

THM Menu #2

Monday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (S) Egg Roll in a Bowl

Tuesday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Wednesday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Thursday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Leftovers Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Friday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Lettuce Wraps (THM pg. 297)
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Leftovers Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Saturday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: ???
  • Snack: Oikos Triple Zero Yogurt
  • Dinner: (S) Artichoke Chicken Thighs

Notes: