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Phase 1 & 3 Soups and Salads:

 
Cool Cucumber Soup  
 
3 cups plain nonfat yogurt
1 cucumber, cut into chunks
1 scallion, white and green parts, coarsely chopped (about ¼ cup)
3 tbsp chopped fresh dill
1 tsp garlic powder – or to taste
Salt and black pepper
1 medium tomato, seeded and diced
 
Directions:
In a blender, combine the yogurt, cucumber, garlic powder, scallion and dill. Pulse until pureed. Season to taste with salt and pepper. Top each serving with 2 tbsp diced tomato.
 
 
Ratatouille  
 
1 medium onion, peeled and diced
1 clove garlic, minced
3 tbsp extra virgin olive oil
1 small eggplant, cubed
1 medium zucchini, cubed
1 medium green pepper seeded and diced
2 large tomatoes, peeled, seeded and chopped
1 tsp basil
1 tsp oregano
1 tsp salt
1 tbsp parsley chopped
¾ cup chicken or vegetable stock or water
1/3 cup Parmesan cheese, freshly grated
 
Directions:
In a large skillet cook onion and garlic in olive oil until onion is translucent. Add remaining ingredients except cheese and stir well. Cook on low, stirring once in a while, about 30 minutes until tender and liquid has evaporated. Remove from heat and stir in cheese and serve!

 
Hungarian Goulash Soup  


Extra Virgin Olive Oil 1 small onion, chopped, 2 1/2 ounces 2 cloves garlic, minced 1 pound beef, cut in 1-inch cubes 2 tablespoons paprika 14.5 ounce can diced tomatoes 3 beef bouillon cubes 1 teaspoon Stevia/Truvia granules 1/2 teaspoon marjoram  1/4 teaspoon pepper 1 can beef broth 6 cups water 1 small zucchini, diced, 4 ounces 1 medium green pepper, chopped
 
Directions:
In a large soup pot, drizzle olive oil and heat. Brown the meat in the hot oil along with the onion and garlic. Add the paprika; stir to coat the meat. Add everything except the zucchini and green peppers. Bring to a boil; simmer covered 1 hour or until the beef is tender. Add the vegetables and cook another 20 minutes.


Meatball Soup  
 
1 lb ground beef
2 scallions, chopped
1 cup Melba Toast, crushed
¼ cup chopped fresh cilantro
½ tsp ground cumin
Salt and Pepper to taste
3 cups mild jarred salsa (about 1 ½ 16-ouncejar)
1 avocado, cut into pieces
 
Directions:
Heat broiler. In a bowl, combine the beef, scallions, Melba Toast, cilantro, cumin, ½ tsp salt, and ¼ tsp pepper. Shape mixture into 1-inch balls, this should make about 24 meatballs, and place on a broiler proof baking sheet. Broil until they begin to turn brown, about 5 to 6 minutes. Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes. Serve the soup with the avocado, cilantro sprigs, and extra Melba Toast (if desired).
 
 
Greek Salad Dressing  
 
¼ cup plus 2 tsp olive oil
¾ tsp garlic powder
¾ tsp dried oregano
¾ tsp dried basil
½ tsp pepper
½ tsp salt
½ tsp onion powder
½ tsp Dijon-style mustard
1/3 cup plus 1 tbsp red wine vinegar
 
Directions:
Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature. Serve with spring mix or organic spinach leaves and sliced tomatoes. Sprinkle with mozzarella for added flavor!
 
 
Tangy Tomato Bacon Dressing  
 
1 can tomato paste
1/3 pound bacon
1 cup white vinegar (or vinegar of preference)
1/3 cup olive oil
1 tbsp Stevia/Truvia
2 tsp garlic powder
Salt and Pepper
 
Directions:
Cook the bacon until it is VERY crispy, remove bacon from fat and add the fat into the olive oil (if you prefer a lower fat recipe, you can leave this step out, just use 2/3 cup oil). Chop the bacon very fine. Combine tomato paste, vinegar and Stevia in a medium bowl. Place the bowl on a kitchen towel, slowly drizzle in the oil/bacon fat while whisking vigorously. Add spices and chopped bacon, put into a bottle and refrigerate.  
 
Wilted Spinach Salad  
 
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
¼ cup seedless cherries (optional)
1 cup sliced mushrooms
1 (10 ounce) bag fresh baby spinach
2 tbsp crumbled goat cheese
 
Directions:
Heat olive oil in a large skillet over very low heat. Add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about 5 minutes. Toss in spinach, and cook and stir until spinach is just wilted, about 3 minutes. Remove from heat, top with crumbled goat cheese just before serving.
 
 
Gingery Pear and Cabbage Slaw  
 
Thinly sliced pears
Scallions
Fresh ginger
Fresh lemon juice
 
Directions:
Toss shredded cabbage with thinly sliced pears, sliced scallions, grated fresh ginger and fresh lemon juice. Serve with broiled fish, seared pork chops, or sautéed shrimp.
 

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