acceptable p2 salad dressing for salad

[Amy Leigh]

So I am wondering what interesting dressing recipes people have come up with for P2? I am looking for a new adventure!!!

[nancybaggot]

James, you need to repost the one you use for lettuce and spinach. It sounded really good and none of the ones I tried were even edible in my opinion. I just ate my veggies plain but it was really boring. If you like cucumbers, you can marinate them in ACV and some stevia, which I do with tomatoes and then sometimes pour a little of that on my lettuce.

[insanebassman]

Well, I like to grill my chicken with Oregano, Sage, Onion powder, ground black pepper, sea salt and garlic powder. Seasoned both sides. Grill to proper temperature. Dice into 1/4" chunks.

Put down a bed of spinach or romaine (Measured of course)
I like to sprinkle on a little more pepper, Crystal does not.

I then take my vinegar dressing and spoon a little bit over the greens to taste.
Vinegar dressing:
1/4 cup ACV
1/4 cup water
juice of a whole lemon
Onion Powder
Garlick Powder
Mustard Powder
Ginger Powder
6 - 8 drops of mixed berry sweet leaf liquid stevia.

Mix well with a whisk. I like to make it nice and frothy so I know everything is not only mixed, but aerated as well.

Lay the chicken over the bed of dressed greens.
I like to have an orange with this particular meal. Grapefruit goes just as well. I am sure Strawberries would, but those are not my friend so I am leaving those out for P2.

Of course Grisini on the side. I like the Sea Salt variety.

[insanebassman]

Then there is the Chili that has been doing very well for me.
Dice your raw meat into 1/4" chunks (I prefer steak, but chicken is just as tasty)
In a glass dish, mix the meat with:
Red Pepper Powder
Garlic Powder
Onion Powder
Salt
Pepper
Cumin

Mix well with your fingers, while wearing gloves!
Brown in a nonstick pan and set aside

Chop Roma tomatoes into small pieces. Put a cup into a small sauce pan. Add about 1/2 - 3/4 cup water. Add the amount of the above spices that you are comfortable with to the tomatoes. Bring to a boil, then reduce to a simmer. Once the tomatoes have broken down a bit in the simmering liquid, place the meat into the bottom of your favorite porcelain dish and pour the tomato mixture over the top and stir. This works best with beef, is also good with Chicken and I do not recommend it with ANY seafood. That just did not work out like I wanted.

The above spices have worked well for me (In both recipes) but I would like Linda to chime in if I have recommended anything she disagrees with. As it has been pointed out, I am a bit of a mutant with my loss levels, so while the heat may work for me, some of it may not work for others.

Another addition that tastes GREAT in this dish is to also add Mustard powder to the tomato base.
Also, if you replace the Red Pepper powder and cumin with Oregano, basil and sage, it makes an awesome Italiano chicken.

[Amy Leigh]

Thank you James I am going to have to try those!!! It is only day 4 and I am kind of bored lol. I am a person who loves to cook and does it often well before I started this. Now however I will say that my family has suffered a bit only because I am envious of what they are eating that I can't. So I am hoping that these recipes will inspire me and keep me going!!!

[insanebassman]

The Salad, BTW, works will with Chicken, Shrimp or Steak as well as Fish... When grilling the fish, in foil, I like to add a little of the dressing to the top of it just before I am ready to take it off the heat.

[LadyAjax]

I make an Asian Chicken Cabbage Salad.

I grill thinly sliced chicken breast in a small nonstick pan (garlic, onion, ginger, salt/pepper - or whatever your taste is)
While the chicken is grilling I julienne 1/4 apple and (sliver cut it in thin matchsticks) prepare 2 cups of shredded cabbage. (I usually get the bag of pre-shredded cabbage mix, careful to make sure it is JUST cabbage)
When the chicken is done, I remove the chicken from the pan. I deglaze any crusty grilled chicken spice with about 1 Tbsp water and 1 Tbsp ACV and a Tbsp or two of lemon juice. To the slurry in the pan I add Chinese 5 spice powder (a mix of cinnamon, anise, fennel, ginger, clove and licorice root) and ginger powder and about 5 drops of liquid stevia.
I throw the apple slivers into the juice and very quickly (30 seconds) saute them and then return the chicken to the pan and saute another 30 seconds or so, just to make sure everything is coated with juicy goodness then I toss it all into the bowl with the cabbage. Toss and enjoy.
This is excellent to take as a meal on the go, because it actually gets better the longer the flavors have to marry.
Sometimes I will throw the cabbage into the pan with the apples and chicken and dressing for a quick saute (about 1 minute) to have a "wilted" version, which speeds up the "marrying" of flavors.

[LadyAjax]

James, don't you feel like during this P2 process you have acquired a whole new set of cooking and flavoring techniques which you will be able to transition right into P3 and beyond?
I for one never realized that you could cook without fat, and would never have considered dressing without oil.

[insanebassman]

It does open your herbal horizon for sure! That Asian recipe looks awesome. I will likely try that Friday.
I have always loved to cook, but this has added a level of health I was missing. I grew up grilling and bar-b-queing in Texas. I also partied with Cajuns and learned to cook that way too.