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First is my Stock recipe. I use it for everything. After I make it I put it in ice cube trays freeze and then into plastic bags in the freezer. I have figured out how many cubes I need for different measurments.

1 pound of Chicken or turkey skinned and with bones
1 onion rough chopped
1/2 cup celery rough chopped
1 bay leaf
1/2 tsp dried thyme or 2 sprigs fresh
4 sprigs fresh parsley
6 peppercorns
2 whole cloves
small amount of chicken stock

*Saute the vegetables in chicken stock or in a good nonstick pot for 2 minutes.
*Add the chicken or turkey and cover with water.
*Add seasonings and bring to a boil, removing any foam which rises.
*Lower heat and simmer 4-5 hours.
*Strain. Put in fridge over night remove any fat which collects on top. Put into ice cube trays freeze and crack trays into ziplock bags.

Now for my Marinara Sauce
Can be used for anything, Dipping sauce, spaghetti sauce, my family loves this better than any jared sauce you could buy and it is on plan.

2 14oz cans NSA Stewed tomatoes
1 6oz can NSA tomato paste
4 Tablespoons chopped fresh parsley
1 clove garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper fresh ground if possible
1/3 cup finely diced onion
1/2 cup of chicken stock
more stock for sauteing

*In food processor place tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, and pepper. Blend until smooth.
*In a large nonstick skillet over medium heat saute the finely chopped onion in stock for 2 minutes. Add the blended tomato sauce and the 1/2 cup of chicken stock.
*Simmer for 30 minutes, stirring occasionally. Use right away or freeze for later.


Now for Sloppy Joes served on rice.

1 1/4 pounds of ground turkey
1/8-1/4 cup of brown sugar twin (depends on your sweet level)
2 teaspoons Mrs Dash grilling blend
1 medium onion, chopped
1 small red pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce (I know this is off plan but you can leave it out)
2 cups NSA tomato sauce
2 tablespoons NSA tomato paste
Chicken stock

*Heat a large nonstick skillet over medium-high heat. Add chicken stock to pan and turkey to the pan, spreading it around the pan to break it up.
*Combine brown sugar twin and grill seasoning then add the mixture to the skillet and combine.
*When the meat has browned add onion and red pepper. Reduce heat to medium and cook for 5 minutes.
*Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook mixture 5 minutes longer. Serve over rice.


"NSA= NO SALT ADDED"

16 ounces rice pasta macaroni or spaghetti (one box) See note above regarding the quantity of pasta. Please also be sure that the pasta you choose is made of rice/rice byproducts and water only.
2 cloves garlic, minced
¼ cup chopped onion
8 ounces sliced fresh mushrooms
1 tablespoon chopped parsley
12 ounces boneless, skinless chicken breast, cut into 1-inch cubes
½ cup white wine or nsa chicken broth ( Note: In choosing wine, please select ordinary wines for table use rather than any product designated as cooking wine. Cooking wines are loaded with sodium .)
1 pound asparagus cut into 1-inch pieces
freshly ground pepper, to taste, optional

Heat 12-inch skillet over medium heat; add a tiny amount of broth or wine to sauté
garlic, onion, mushrooms and parsley for 3-5 minutes, stirring occasionally. Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink. Add white wine or the rest of the broth and asparagus and cook for 10 minutes.

Meanwhile, cook pasta according to package directions; drain.

Combine chicken and asparagus sauce and toss. Add fresh ground pepper if desired.


(Use the fake salt .... if you HAVE to use salt)

2 egg whites
2 teaspoons Splenda
1/4 teaspoon vanilla or cinnamon
cooking spray **
1/2 cup banana or strawberries
Splenda (to taste)
cinnamon (to taste)


Mix the first 3 ingredients well. Heat up non-stick pan and then coat it with cooking spray**. Spread and remove excess cooking spray with napkin. Add egg mixture in pan and spread it like pancake. Flip and cook.

Banana Option: Cut up banana, add Splenda and cinnamon. Microwave for 30 seconds or less. Spread banana on 1 side of egg crepe and fold.

Strawberries Option: Cut up 1/4 of strawberries, add Splenda and microwave for 30 seconds or less. Puree remaining strawberries; add Splenda and microwave for 30 seconds or less. Spread cut strawberries on 1 side of egg crepe and fold. Pour strawberry puree on top of egg crepe.

I will post some more tomorrow.....