- 1 tbsp coconut oil
- 1 yellow onion chopped
- 1 clove garlic minced
- 3 tbsp fresh ginger chopped1
- 1 lb carrots, (baby carrots are also fine) peeled and chopped
- 32 oz vegetable stock
- 1 14oz can coconut cream or coconut milk
- 1/2 tsp salt or taste
- 1 tsp olive oil
- 1/4 cup onions diced
- 3 green peppers
- 3 red peppers diced
- 4 black olives remove pits and cut in chunks
- 1/2 large tomato diced
- 1/2 basil diced
- 2 eggs whole
- 2 eggs whites
- 1/4 Water
- 3 feta
- 1 cup cottage cheese non fat
- 2 cups egg substitute liquid (Egg Beaters, or whites)
- 1/2 cup broccoli cooked, chopped
- 1/2 cup ham extra lean diced
- 1/2 cup cheddar or mozzarella low fat, shredded
- Salt & Pepper, to taste
- Cooking Spray
- 4 3 oz pork tenderlions
- 1/2 cup green, red and yellow bell pepper squared
- 1/2 cup onion sliced fairly thin any variety
- 2 tbsp olive oil
- 1.5 cups chicken broth
- 2 tbsp corn starch
- 1/2 cup cold water
- sea salt and pepper optional
- 1 pkg taco seasoning
- 4 4oz chicken breasts
- 1 cup salsa
- 1/4 cup sour cream non-fat
- 4 small chicken breast cubed ( boneless skinless )
- 1 small vidalia onions diced
- 1 cloves of garlic to taste
- 2 red and/or yellow bell peppers sliced
- 2 small small zucchini sliced
- 8 oz oz fresh mushrooms sliced
- 1 16 oz cans tomatoes (or fresh) diced
- 1 8 oz can tomato sauce
