lucys1225 Member

These are some of the favorites in my house: Pressure cooker directions are on the bottom http://www.skinnytaste.com/carne-guisada-latin-beef-stew/ http://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/ http://www.copymethat.com/r/gR9yA4Z/ip-texas-red-chili/ Check out skinnytaste.com, nomnompaleo.com,…

You seem to be confusing the terms healthy and low calorie...

I have to preface this by saying that I have never been a huge cheese person but, since I have been dairy free, I use almond cheese and it's fine.

Although not low in calorie, they are relatively healthy and so good. http://www.allergyfreealaska.com/2012/12/06/guilt-free-pecan-pie-cookies/

Same thing everyday...Roasted vegetable and egg white casserole topped with kimchi, salsa chicken and salsa.

Whenever I go to my family's or my MIL's house for dinner, I always bring things that I eat and make sure to bring enough for everyone to enjoy, if they so desire.

I made this the other night and it was good. http://www.onceuponachef.com/2012/02/chicken-curry.html I make fajitas a lot also using the Penzeys fajita spice. I eat the chicken with grilled vegetables (so, not techhically a fajita) since I don't eat grains and its delicious.

I make a mexican/southwestern version. You can really put whatever you want, but this is what I do. I saute chopped peppers and onions until somewhat soft, add chopped garlic, zucchini, tomato paste and Penzeys fajita spice and saute for a few minutes, add a chopped tomato and riced cauliflower and cook until desired…

I make these on Thanksgiving...but usually regret it as I have no self control when it comes to these http://www.allergyfreealaska.com/2012/12/06/guilt-free-pecan-pie-cookies/

I do the same. At any given time, I have at least 10 different options in my freezer. Every few days i roast a couple of trays of vegetables and spaghetti squash for the sides.

http://inspiralized.com/ has a lot of great recipes.

The most reliable way is to use a thermometer.

Make it yourself, it's fast, cheaper and, in my opinion, tastes better.

This is my all time favorite Ingredients: 2 lbs boneless chicken breasts 1 ½ cups chopped red onion 2 chopped red bell peppers chicken bone broth (amount depends on how soupy you like it) ¼ cup chopped cilantro 1 Tbsp cumin 2 Tbsp (or more) chopped chipotle chile in adobo 6 cloves of garlic, roughly chopped 2 (28oz) fire…

I had the same thing and narrowed it down to too much cauliflower. Although I eat it daily, for a couple of days, I was eating a crazy amount of it and experienced the same symptoms.

I smoke pork tenderloin all the time. I roast green beans, halved cherry tomatoes, onion wedges and jalapenos. I don't eat them, but I usually serve some kind of rice, quinoa or potatoes for my husband and son along with the green beans.

I have one and use it pretty often. I do, however, tend to eat more spaghetti squash than anything spiralized. This site has some great recipes http://inspiralized.com/blog/

I do something very similar. I roast a lot of different vegetables, mix with fresh spinach and put in a large pyrex. I cover with egg whites and bake for about 40 minutes or until the eggs are set. I top it with salsa and shredded chicken.

This is my favorite https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/

I make it weekly. My best tips are to add a splash or two of apple cider vinegar, add just enough to cover the bones and vegetables and pressure cook for 4 hours.

I too have been maintaining for many years, I don't know exactly how many. I stay on phase 1 because I feel better with very limited sugar or grains.

Check out kalynskitchen.com. She has many sb friendly recipes and labels each recipe with the appropriate phase.

I love this http://www.foodnetwork.com/recipes/katie-lee/mediterranean-shrimp.html

These are my favorites: http://www.skinnytaste.com/crock-pot-carne-guisada-latin-beef-stew/ http://dadcooksdinner.com/2016/02/pressure-cooker-chili-verde-green-pork-chili.html/ https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/ http://nomnompaleo.com/post/76137606724/pressure-cooker-mexican-beef I have never…

I use poblano peppers which are more difficult to stuff than bell so now I cut up the poblanos in large chunks and make a huge casserole, portion it out and freeze.

Caulioats with flax seed and a few pecans.

I make this often without the mushrooms (don't care for them) and with almond cheese. http://www.slenderkitchen.com/recipe/cheesy-enchilada-turkey-stuffed-peppers

skinnytaste.com slenderkitchen.com

I had left over filet mignon last night. For my husband's lunch today I sauteed some peppers and onions, mixed it with the filet, covered with mozzarella cheese and put it on a toasted roll. Needless to say, he was very happy!

I made this over the weekend and it was really good. http://dadcooksdinner.com/2016/02/pressure-cooker-chili-verde-green-pork-chili.html/