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Unstuffed Peppers

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Unstuffed Peppers
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
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Rating: 0
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Instructions
  1. Saute vegetables and garlic
  2. Cook turkey and crumble
  3. Combine vegetables, garlic and turkey in skillet
  4. Add Mrs. Dash, oregano, tomatoes, broth and spinach
  5. Bring mixture to a boil and add the brown rice
  6. Cover and simmer for 5 minutes
Recipe Notes

Modifications

We prefer Red Gold or Hunts as the use slightly less sugar.

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Sweet and Sour Tofu

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Sweet and Sour Tofu
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Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
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Instructions
  1. Chop onions, celery, bell peppers, tomatoes and keep them all in separate bowls.
  2. In a large pot pour some MCT oil and saute the minced garlic and onions until brown.
  3. Add the chopped celery and saute add some water and then add the peppers.
  4. Pour some more water and the cover the pot, let it simmer for 5 minute or until the vegetables softens.
  5. Add the tomatoes, tofu and the Walden Farms Asian sauce, cover and let it simmer for 5-8 minutes or until all vegetables are soften.
Recipe Notes

Modifications
May serve over Miracle Rice (see Online Store to purchase)

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Mexican Lasagna

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Mexican Lasagna
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
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Instructions
  1. Preheat oven to 350.
  2. Spray 8.4 x 11 inch casserole dish with Non-Stick Cooking Spray.
  3. Mix Refried Beans, 1/2 cup cheese, tomatoes, chili powder, garlic, scallions, and hot pepper sauce in a bowl.
  4. Lay 2 tortillas in the bottom of a casserole dish, top with 1/3 bean mixture, salsa, remaining cheese and chicken strips. Continue 2 more layers.
  5. Bake at 350 for 40 minutes.
Recipe Notes

Modifications
Cut tortilla into thirds then in half. Meal Portion 1 piece. Serve with a side salad or FC of your choice.:

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Black Bean Spinach Quesadilla

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Black Bean Spinach Quesadilla
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Nutrition Facts
Black Bean Spinach Quesadilla
Amount Per Serving
Calories 235 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Cholesterol 4mg 1%
Sodium 1034mg 43%
Potassium 746mg 21%
Total Carbohydrates 40g 13%
Dietary Fiber 20g 80%
Sugars 1g
Protein 22g 44%
Vitamin A 76%
Vitamin C 30%
Calcium 43%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
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Nutrition Facts
Black Bean Spinach Quesadilla
Amount Per Serving
Calories 235 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Cholesterol 4mg 1%
Sodium 1034mg 43%
Potassium 746mg 21%
Total Carbohydrates 40g 13%
Dietary Fiber 20g 80%
Sugars 1g
Protein 22g 44%
Vitamin A 76%
Vitamin C 30%
Calcium 43%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes. Add spinach and stir until wilted, then add the black beans and jalapenos (if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside.
  2. Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling equally over the cheese. Fold each tortilla in half.
  3. Reheat the skillet over medium heat. Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm. Continue to cook the remaining quesadillas. Serve promptly.
Recipe Notes

Modifications

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Sweet and Sour Tofu

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Sweet and Sour Tofu
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Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
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Rating: 0
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Instructions
  1. Chop onions, celery, bell peppers, tomatoes and keep them all in separate bowls.
  2. In a large pot pour some MCT oil and saute the minced garlic and onions until brown.
  3. Add the chopped celery and saute add some water and then add the peppers.
  4. Pour some more water and the cover the pot, let it simmer for 5 minute or until the vegetables softens.
  5. Add the tomatoes, tofu and the Walden Farms Asian sauce, cover and let it simmer for 5-8 minutes or until all vegetables are soften.
Recipe Notes

Modifications
May serve over Miracle Rice or Shirataki Noodles

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Asian Pork Stir Fry

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Asian Pork Stir Fry
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Nutrition Facts
Asian Pork Stir Fry
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 1747mg 73%
Potassium 6159mg 176%
Total Carbohydrates 74g 25%
Dietary Fiber 26g 104%
Sugars 32g
Protein 61g 122%
Vitamin C 80%
Calcium 5%
Iron 73%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
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Rating: 0
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Nutrition Facts
Asian Pork Stir Fry
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 1747mg 73%
Potassium 6159mg 176%
Total Carbohydrates 74g 25%
Dietary Fiber 26g 104%
Sugars 32g
Protein 61g 122%
Vitamin C 80%
Calcium 5%
Iron 73%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cut pork into strips. Combine in a medium bowl with soy sauce, xanthan gum, sesame oil, and red pepper flakes.
  2. Combine ginger and garlic in a small dish.
  3. Heat a nonstick large skillet over high heat. Remove from heat and spray with cooking spray.
  4. Cook pork mixture, stirring constantly, until pork is cooked through, about 2 minutes. Remove from skillet.
  5. Add MCT Oil and heat on medium for about 30 seconds. Cook ginger root mixture for 30 seconds.
  6. Add spinach and mushrooms. Cook until spinach is wilted.
  7. Add pork, vinegar and salt
  8. Cook for about 2 minutes until heated through.
Recipe Notes

Modifications
2 Hands (2 Cups)

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