Recipes: Day 9

1 HSO Probiotic and 8 oz. water each.

Breakfast:
grapefruit
coffee and creamer and Stevia

Lunch:

The Hungry Texan's Lentil Beef Stew:

1 lb. lentils
1 Tb. butter
1 Tb. minced garlic
1 large onion, diced fine
2 1/2 c. leftover Chuck Roast with broth and onions
8 oz baby carrots, cooked and pureed
6 c. water
1 TB. oregano
salt and pepper to taste
parmesan to taste

-Boil lentils in large pot with enough water to keep from burning. (oops).
-Place in large crockpot.
-In small saucepan, melt butter and saute garlic and onion until tender
-Add garlic and onion to lentils
-Add leftover chuck roast, baby carrot purree, water, oregano, salt and pepper
-Cook on low 8 hours
-Serve with parmesan cheese.

*This would be even better with a big hunk of fresh baked bread, but we are not yet at the point where we can add that to our diet.*

This soup started as a boring lentil soup. I knew my hungry Texan would be looking for meat or cheese in it, so I thought I would throw in the chunk of beef that was leftover. The baby carrots were also kind of big and menacing looking, so I thought I would puree them. That thickened the soup up well, and the beef gave it a good overall flavor. Josh loved it too, which was amazing. He almost always vetoes homemade soup, so I know it could not have been too bad.

Beverage: water

Dinner:

Roasted Cornish Game Hens with Acorn Squash

This recipe came off the Whole Foods recipe blog. I can't wait to try it...the maple syrup smells so good in the oven now!

Here is a picture my Hungry Texan took:

Beverage: water