Sherie’s upcoming cookbook features recipes that are created specifically toward thyroid health.
3 large purple onions
2 tablespoons Tabasco
1 tablespoon olive oil
3 tablespoons red wine vinegar
1 teaspoon garlic
Slice onions thinly. Pour a cup of boiling water over onions and let stand for 1 minute; drain. Mix Tabasco, oil and vinegar and pour over onion rings in a shallow bowl with lid. Refrigerate and let stand at least 4 hours. Drain and serve.
1 large head of red tipped or romaine lettuce
2 (11-ounce) cans of mandarin oranges, drained (save the juice)
2 avocados, peeled and diced
1 small red onion, sliced
2 tablespoons sugar-free teriyaki sauce
2 tablespoons apple vinegar
½ of the drained juice from mandarin oranges
Pepper to taste
Combine all salad ingredients together except mandarin juice. Combine all salad dressing ingredients and pour over salad. Toss and serve.
2 boxes of sugar-free unflavored gelatin
3 cups of low calorie orange juice
1 (8-ounce) no-sugar-added crushed pineapple, undrained
2 cups finely chopped red and green apples
2 cups of shredded cabbage (can be pre-packaged)
Sprinkle gelatin over 1 cup of orange juice in a saucepan. Heat until gelatin is dissolved. Stir in remaining orange juice and chill until slightly thickened. Fold in apple, pineapple and cabbage. Blend well. Pour into an 8x8 inch dish and refrigerate until set.
4 boneless skinless chicken breasts
1/2 cup no-fat Italian dressing
2 teaspoons ground ginger
1/3 cup sugar-free peach preserves
In a large plastic bag, combine Italian dressing, peach preserves (leave a little to brush over the top of chicken after completely cooked) and ginger. Put chicken in bag and shake to coat chicken. Leave in refrigerator overnight or for at least 3 hours. In oven, cook chicken at 350° for about 45 minutes. Every 15 minutes brush the chicken with the extra preserves.
4 boneless chicken breasts, cubed
1 (20-ounce) no-sugar pineapple chunks (save the juice)
1 red bell pepper, chopped
2 tablespoons of no-sugar ketchup
1 teaspoon ginger
Combine pineapple juice, ketchup and ginger. Cook chicken on low heat for about 10 minutes. Pour in all of the ingredients over the chicken while cooking on low heat for 20 more minutes. Serve over steamed broccoli and carrots, or 1/2 cup of brown rice.
4-5 boneless chicken breasts, pounded flat
1 tablespoon oregano
1 tablespoon crushed garlic
1 teaspoon white or black pepper
1 (16-ounce) can of low sodium chicken broth
4 large zucchinis, sliced
Place all ingredients and chicken together in pan and place in oven for one hour at 325°.
2 pounds lowfat ground turkey
2 egg whites
1/3 cup sourdough bread crumbs
1/2 cup no-sugar ketchup
1 teaspoon Stevia or Splenda
1 teaspoon pepper
1 tesapoon garlic powder
Combine ketchup, pepper, garlic powder and Stevia together. Combine half of sauce with turkey, eggs and sourdough crumbs. Shape meat into an oval loaf in the center of a 9x13 inch baking dish. Spread remaining ketchup combo sauce on top of meat. Bake at 350° for 1 hour.
