Obesity’s Answer

Makes 6 servings

14 1/2 oz tomatoes, canned diced
1 cup rolled oats
1 pound ground turkey
1 pound ground pork
1 tsp apple ciper vinegar
2 tsp dry mustard
2 tsp sage
1 1/2 tsp thyme
1 tsp sea salt
1/2 tsp ground pepper

1.  Place contents of the can of diced tomatoes in the blender.  Blend for a few second until smooth.
2.  Place rolled oats in a bowl and pour the tomato juice over it.  Allow to set at least 5 minutes to hydrate the rolled oats.
3.  In the mean time, defrost the ground meat, if frozen, by placing in the microwave for 2 to 3 minutes.
4.  Combine all ingredients.  (Hands work the best. Yes, it�s messy, but you’ll survive!)  Mix well.
5.  Shape the meat into a loaf in a loaf pan.  Bake at 325 degrees for about 50 minutes or until done.  Let is set a few minutes out on the counter before you try to slice it.  Serve hot, or let it cool, slice thin, and save for sandwiches later.

sadgfsadg

Makes 8 Servings

8 chicken breast halves, skin removed
8 oz sliced water chestnuts
1 large red bell pepper, sliced
3/4 cup stir-fry or teriyaki sauce
1/4 cup finely chopped green onion
4 strips fresh orange peel
1 tsp. fresh grated ginger
cashews

1. Mix all ingredients except cashews in slow cooker. Cover and cook on high for 4 hours or low for 6 to 7 hours.

2. Carefully lift chicken out onto serving platter with slotted spoon. Top with sauce and veggies. Sprinkle with nuts.

Makes 6 servings

6 turkey legs (one each for a family of 4, plus two extra for later)
1 tsp salt
1 tsp sage
1 tsp ground thyme
1/2 to 1 tsp ground black or white pepper
8 oz dried pitted prunes
8 oz dried apricots

1. Combine all the spices in a bowl.  Preheat the oven to 325 degress.
2. Lay aluminum foil in a baking pan large enough to hold all the turkey legs and have enough to seal them up into a large aluminum bag.
3. Rub the turkey legs with the spice mixture and arrange them in a single layer on the aluminum foil.  Distribute the prunes and apricots around the turkey legs.  Seal up the aluminum foil.
4. Bake turkey legs in the oven for about 1 1/2 to 2 hours depending on the size of the legs. 
5. Check the turkey legs for doneness.  If they are close to done, heat the oven to broil on high.  Open the foil bag.  Put the turkey legs back in the oven for a few minutes to crisp up the skin (Yes, Virginia, it�s OK to eat the skin on the CELL Program.)

See the Sweet Turkey Legs for a variation on this receipe.

*gluten-free

Yield 4 Servings

3 lb chicken pieces; skinned/fat removed
salt and pepper; to taste
1 Tbsp Benechol
2 green onions (white part of bulb removed) finely chopped
1 1/2 lb eggplant; unpeeled, cubed
1/2 lb tomatoes; cored, cubed
1/4 cup red wine vinegar
1/4 cup dry white wine
1/2 cup chicken broth (remember, many of the canned ones have MSG & onion)
1 bay leaf
1/4 tsp thyme
1/4 tsp red pepper flakes

1.  Prepare chicken.  Always wash chicken in water to which baking soda is added (1 Tbsp per quart of water). Then rinse and drain it. Then soak it while refrigerated in water to which table salt is added (1 Tbsp per quart of water).
2. Season chicken with salt and pepper.

3. In electric fry-pan or large deep skillet, heat margarine.  Brown chicken, 5 minutes on each side. Spoon out the chicken into a bowl or platter.

4. Add onion and eggplant to the skillet. Stir-fry for 1 minute. Add tomatoes, vinegars, wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes.  Mix well.

5. Return chicken pieces to skillet and stir.  Cover and simmer for 20 minutes until well cooked.  Stir occasionally to mix all the flavors. Discard bay leaf before serving.

*gluten-free

Makes 4 servings.  Outstanding flavor!

4 small to medium turkey legs
1/2 tsp salt
2 tsp sage
1/2 cup apricot preserves (the kind with just fruit)
2 tbsp honey

1. Preheat the oven to 300 degress.
2. Place the turkey legs in a single layer in a ceramic or glass baking dish that has a glass cover.
3. Sprinkle with salt and sage.  Smear turkey legs with the apricot preserves, then drizzle on the honey.
4. Bake, covered, in the oven for about 2 hours.  If you can, turn them over after about an hour and a half, so that the other side soaks up the juices.

See Turkey Legs for a variation on this receipe.

*gluten-free

This recipe came from the CELL Angels group in Dallas.  Simple tasty way to have chicken, wonderful sliced and put on your favorite salad.

1/4 c. maple syrup
1/4 tsp ground ginger
1 Tbsp. soy sauce (gluten-free brand for Celiacs)
2 Tbsp. white wine
1 Tbsp. oil, olive preffered
1 large clove garlic, minced
1/4 tsp. red pepper flakes
1/8 tsp. salt
1/8 tsp. pepper
2 whole skinless, boneless chicken breasts, cut in half

1. Mix first 9 ingredients in a bowl, add chicken, and marinate at least 2 hours, or overnight. 2. Grill or broil, 7 min. on each side.  Serve hot or chopped into your favorite salad.

*gluten-free if you use a gluten-free soy sauce

Makes 4 to 6 servings

Great for a hot summer day and surprisingly easy!

12 de-boned chicken thighs (2 packages)
1 cup orange juice
1 tbsp white wine vinegar or apple cider vinegar
1 tbsp soy sauce (use gluten-free kind for Celiacs)
1 tbsp dried tarragon
1 tsp dry mustard powder
1 tsp liquid smoke
1 tsp cracked white pepper (black pepper is OK too)
1/4 cup honey
1 tbsp arrowroot or potato starch

1.  Put first 8 ingredients in a glass or stainless steel bowl.  Cover with plastic film and shake.  Ziploc bag can also be used, but I worry about what poisons leach out of the plastic with the acid.  Refrigerate for at least 20 minutes up to overnight.

2.  Heat the BBQ to high heat.  Pull each thigh out of the marinade (save the marinade) and place on the hot grill smooth side down first.  Cover the BBQ.  Flip the thighs when first side looks done.  Takes about 10 to 15 minutes until done depending on the BBQ.

3.  While the thighs are cooking, place saved marinade in a small saucepan.  Heat on medium heat stirring constantly with a wisk.  Add honey and then arrowroot or potato starch.  Continue to stir for a few minutes until bubbly and thick.  Remove from heat.

4.  Remove thighs from BBQ when done.  Pour the sauce over them.  Delicious!  Serve with brown rice and your choice of veggies.

This recipe was submitted to the Fifth Annual Physician�s Choice Cookbook coming out in December, 2005.

Makes 8 burgers (Serves 4)

2 pounds ground turkey
1 Granny Smith apple, finely minced (YES, apples!)
2 tsp ground sage
1 tsp ground thyme
1 tsp salt
1/2 tsp ground pepper
3 oz tomato paste (1/2 a small can; read labels; don�t get the kind with cheeze or dairy in it)
2 tbsp olive oil or coconut oil

1.  Mix together all ingredients except the olive oil.  Split the meat into 8 portions and make hamburger patties.
2.  Heat 1 tbsp of olive oil in a large skillet.  Fry 4 burgers at a time on medium high heat.  Flip them over carefully after 3 to 5 minutes and cook until done.  Cook them a litle slower than you would regular burgers.

They�re so good you don�t even need ketchup (well, maybe a little if you�re 12 or 15).  Maraya, age 15, said they were outstandingly outstanding!! 

*gluten-free for the Celiacs among us.

1 pound chopped raw chicken (skinless, boneless thighs or breasts)
1 cup sliced mushrooms
1/2 tsp dried cilantro
Cajun seasoning to taste (make sure there is NO MSG in seasoning)
1 cup sliced okra (optional)
1 carrot, thinly sliced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 head cabbage, shredded
1 yellow squash, sliced
1 zucchini, sliced
Salt and Pepper to taste

1. Preheat burner to medium heat or 325 to 350 if you are using electric frypan or wok.
2. Add chicken, mushrooms and cilantro to the pan.  Sprinkle with Cajun seasoning. Stir, cover and cook until the chicken is white on the outside.
3. Add all the veggies.  Cover and cook until vegetables are done to your liking.  For those who like gravy, keep the lid on while you cook.  For those who like it dryer, stir-fry with the lid off.  It comes out great either way!
4. Serve over brown rice or all by itself.

*gluten-free