It is April of 2009. When we switched forms most of the information got lost. The webmaster is going to try to restore this thread in the meantime some great ladies have sent me some of the information they have saved so I'll do a copy paste of the information. As of today you can find some of the information on page 7. It is now June 2009 and still the thread is not updated. It is now March 2010 and the thread has not been updated. Check page 7 for the GM ideas.
As promised here are meals the God Made way. This is going to take some time so please be understanding. I am going to start off with salads and then move into soups, side dishes and chicken meals. I have lots of typing to do. Can soy sauce be used during God Made Days?
Chicken Ceasar Salad:
Ingredients, 4 skinless, boneless chicken breasts (4 oz each), 1 head romaine lettuce, Juice of 1 lemon, 2 hard-boiled eggs, 1/2 tsp pepper, 1/4 C. parmesan cheese, 1 C. croutons (leave off for God made salad) DRESSING: 2 cloves garlic, 1/4 C. Olive oil, 1/4C grated Parmesan cheese, 1 TBS worcestershire sauce (may need to leave out), 1/4 tsp dry mustard...I don't have dry mustard so I use regular, 1/2 tsp salt, 2 Tbs lemon juice. Directions: Preheat broiler. for dressing, process garlic, oil, Parmesan, Worchesterhire sauce, mustard and salt in a blender for 15 sec. Add lemon juice; process until smooth. 2. Broil chicken until juices run clear when meat is pierced with a knife, about 15 min. Cut chicken into bite-size pieces; set aside. 3. Rinse lettuce leaves and pat dry. Tear lettuce into large pieces; place in a large salad bowl. Squeeze lemon juice over top; toss lighty. 4. Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl; toss lithtly. Sprinkle shredded Parmesan and croutons over salad (again leave off croutons). Variation: Use drained canned white tuna or canned salmon instead of the chicken for a seafood twist.
Indredients: 1 small head green cabbage, 1/2 small head read cabbage, 1 C shredded carrots(2 med), 3/4 C cider vinegar, 1/3 C. water, 1/3C sugar (sub in honey or maple syrup to make GM), 1 tsp celery seeds, 1 tsp salt, 3 tbs olive oil.Directions: Coarsely shred cabbage. Combine shredded cabbage and carrots in large bowl with tight fitting lid. 2. Combine vinegar, water, sugar, celery seeds and salt in a small sauce pan. Bring to a boil. Stirring until sugar dissolves completely. Remove from heat. 3. Blend oil into hot sugar mixture. Add cabbage mixture; mix well. Cover tightley. 4. Chill slaw until serving time, turning and shaking bowl occasionally to coat slaw with dressing. Varations and tips: For an interesting flavor variation try substitute caraway seeds for celery seeds. For the crispest slaw, immerse the shredded cabbage and carrots in ice water and soak for 1 hour. Drain and spin veggies dry before adding dressing.
Tropical Fruit Salad:
Ingredients: 2 bananas, 2 C fresh pineapple chuncks or 1 20 oz can pineapple chuncks-drained, 1 10 oz can mandarin oranges-drained, 2 C chopped granny smith apples (2 med) 1 C sliced strawberries, 1/2 C thawed frozen limeade concentrate, 1/2 C honey, 1/4 C olive oil, 1 tsp poppy or papaya seeds.Directions: Slice bananas. Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently. Tightly cover; refrigerate. 2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 3. Stir poppy seeds into limeade mixture. Pour over fruit salad. 4. Gently mix fruit salad. Spoon into individual dessert glasses. Serve immediately. Variation and tips: For added crunch add 1/2 silvered almonds to the fruit just before serving. Speed up the chilling time in step 1 by storing canned fruit in the refrigerator. A round appple corer-slicers will remove the core and cut an apple into wedges with one swift motion--a real time saver.
Warm Chicken Salad
Ingredients: 1/4 C. soy sauce, 1/4 C. brown sugar (sub maple syrup), 2 tsp. oilive oil, 1/2 clove garlic, crushed, 6 skinless, boneless chicken breasts (4 oz. each), 8 C. mixed salad greens, 1/2 C shredde carrot, 1/ C. chopped green bell pepper, 1/2 C sliced green onions. Dressing: 1 C. Mayo, 3/4 C plain yogurt. (Skip the dressing for a GM meal)
Directions: 1. Preheat grill. Mix soy sauce, brown sugar, oil and garlic. Reserve 1/3 of Marinade. Brush over Chicken. Grill, basting with reserve marinade about 10 min. Cut into strips. Keep warm. 2. Combine salad greens, bell pepper, and green onion in a salad bowl toss lightly to mix. 3. For dressing blend mayo and yogurt into a small bowl. 4. Toss chicken strips with salad greens. Spoon dressing over warm chicken and salad. Serve Immediately.