P3 Grilled Cheese

Quick Grilled Cheese Sandwich

2 slices of Julian or Ezekiel Bread
White Cheese of choice
Butter

Spread butter on outsides of breads and add cheese in the middle. Fry in fry pan or George Forman Grill until browned and cheese is melted. Quick and P3 friendly

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Country Breakfast Skillet

1/4 – 1/2 cup mixture of chopped onion, green peppers and red peppers

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Marinated Grilled Pork Chops

Enjoy your Memorial Day cookout with this great recipe

4-6 boneless pork chops
Marinade:
1/4 c. Extra Virgin Olive Oil or Peanut Oil
1/4 c. Liquid Aminos
1/4 c. rice vinegar
1 tsp. dried chili pepper flakes
2 tsp. ground ginger
2 tsp. ground garlic

Mix marinade ingredients. Put pork chops in a Zip-loc bag and add the marinade. Marinate for 6-8 hours. Grill about 8 minutes each side depending on grill temperature and thickness of the pork chops.

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Strawberry Cucumber Salad

Ingredients:

1 whole cucumber
Sliced strawberries
1 serving strawberry vinaigrette (see below)
Fresh ground white pepper
Stevia to taste
Directions
Slice strawberries and cucumber. Toss with strawberries, dressing, stevia
and pepper to taste. You can also add,fresh dill, fresh mint ,ground cumin, sweet paprika to taste
Allow to marinate for at least 10 minutes.

Strawberry Vinaigrette
Ingredients
Strawberries
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
Stevia to taste
Dash of salt
Dash of cayenne (optional)
Fresh ground black pepper to taste
Stevia to taste
Directions
Combine all ingredients in food processor. Puree until smooth. Pour over
fresh arugala or green salad. Garnish with sliced strawberries and freshly
ground black pepper. Variations: use as a marinade or sauce for chicken.
Makes 1-2 servings (1 vegetable, 1 fruit)

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Stir Fry Steak and Asparagus

Stir fry Steak and Asparagus

3.5 oz. steak sliced thin
Marinate with the following
2 Tbs Liquid aminos
add to taste:
fresh garlic
onion powder
garlic powder
salt/pepper
small chopped pieces of onion
Other spices
8-10 stalks of asparagus
2 Tbs of MCT oil or chicken broth

Place the beef in a bowl and mix in the spices and liquid amino’s. Stir with your fingers, working the seasonings into the meat.

Wash the asparagus. Cut into halves crosswise. Separate the upper from the lower halves of the stalks.
Heat the oil in a wok/skillet. When hot, add the fresh garlic and chopped onion until fragrant. Add the beef, with the marinade, and stir fry (over very high heat) for about a minute or just until the meat is no longer pink. Remove the meat with a slotted spoon and transfer to a plate. Keep warm.

In the remaining oil and seasoning, add the lower half of the asparagus stalks. Add about 1/8 c. of water and simmer for about 2-3 minutes. Add the upper halves of the asparagus and stir. Cook, uncovered, for another minute.
Return the beef to the work and stir with the vegetables. Cook just until the beef is reheated.

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