Cream of Chicken Soup

100g chicken, cooked and chopped
3 stalks celery
1 to 2 cups homemade broth
3 cloves garlic
1/2 tsp parsley
1/2 tsp basil
Sea salt and pepper to taste

In a saucepan, combine broth, celery, and spices. Bring to boil. Reduce heat and simmer until celery is tender. Add chicken and cook for 5 more min. Transfer soup to blender. Blend until adequately mixed. Serve hot.

Recipe found HERE. Directions modified by Meredith.

Chicken Chili

100g chicken breast, cooked and cubed
2 cups homemade broth
1 tsp cayenne
1 tsp black pepper
1 Tbsp cumin
1 Tbsp chili powder
Shredded cabbage

Add spices to broth and bring to a boil. Add chicken and cabbage. Reduce heat and simmer for 10 minutes.

Recipe found HERE.

Crab Cakes

100g crab meat
1 grissini bread stick, finely ground
1 tsp parsley
1/2 tsp lemon juice
1/2 tsp tarragon
1/2 tsp paprika
1/4 tsp white pepper
1/4 tsp cayenne
1/4 tsp dry mustard

Grind grissini; set aside. Mix remaining ingredients in bowl and form into patties. Coat each side of patty with grissini powder. Brown in non-stick skillet over medium heat for 3 minutes on each side.

Recipe found HERE.

Strawberry Vinaigrette

3 strawberries
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
Stevia to taste
Dash of salt

Combine all ingredients in food processor. Puree until smooth. Pour over handful of spinach leaves and 2 cut up strawberries.

Recipe found HERE.

Crunchy Sweet Apple Chicken Salad

100 grams chicken, cooked and diced
1 apple, diced
3 stalks celery, diced
3 Tablespoons lemon juice
1/8 tsp cinnamon
dash of nutmeg
dash of cardamom
dash of salt
Stevia to taste

Mix ingredients together. Sprinkle with stevia and cinnamon. Chill for 20 minutes.

Recipe found HERE.

Eggplant Lasagna (Phase 3)

1 pound extra lean ground beef
1/2 onion, chopped
2 cloves garlic, minced
1 eggplant, sliced in 1/4-1/2 inch thick circles
cooking spray or olive oil
8oz cream cheese, softened
1 egg
2 Tbsp flaxseed meal
1 tsp Italian seasoning
1/2 to 1 whole tomato, sliced
1/2 cup shredded Parmesan or Asiago cheese
2 cups shredded mozzarella
1 can/jar organic, no sugar added tomato/spaghetti sauce

Brown meat in skillet with chopped onion and garlic. Drain when cooked through. Meanwhile, spray hot skillet with cooking spray and cook eggplant, turning one time, until brown on both sides. Mix cream cheese, egg, flaxseed, and seasoning with a mixer until smooth. In the bottom of a 9x13 baking dish, spread about 1/2 cup of the tomato sauce. Layer on top of sauce half of eggplant. Sprinkle half of the cooked browned meat on top of eggplant. Follow with 1 cup mozzerella, sliced tomato, then 1/2 cup sauce. Layer next other half of eggplant. Spread cream cheese mixture on top of eggplant. Sprinkle Parmesan/Asiago on top of cream cheese mixture. Sprinkle remaining browned meat, top with sauce and remaining mozzarella. Bake, covered, at 400 for 25 minutes, then uncovered for approximately 15 minutes, or until bubbly.

Recipe by Meredith

French Onion Soup

1 stick butter
4 large yellow onions, thinly sliced
salt
5 cups meat stock/broth
2 bay leaves
freshly ground pepper

Melt butter over low heat. Add onions and sprinkle salt to taste. Stir to coat well with butter. Cover and cook, stirring occasionally, until very tender (20-30 minutes). Remove cover, raise heat slightly and saute onions, stirring frequently. Saute until onions turn a deep caramel brown (1 hour or more). Careful not to burn them! Add beef broth and bay leaves. Bring to a boil and reduce heat. Cover and simmer about 30 more minutes. Discard bay leaves. Add salt and pepper to taste. Serve hot. If you like, top soup with Gruyere or Swiss cheese.

Recipe from Williams & Sonoma "Soups" Cookbook