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Ideal Protein Diet Recipes #2

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Old 09-17-2010, 05:50 PM   #136
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Originally Posted by amylew View Post
We're not allowed V8 or yellow squash, just so people know.
In fact we can have yellow squash aka summer squash or crookneck. It has the same glycemic load as a zucchini, 2. It is also listed as an allowable vegetable in the coach's welcome packet. These are not to be confused with spaghetti squash, acorn, butternut, or pumpkin which are not allowed.
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Old 09-17-2010, 09:06 PM   #137
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Quote:
Originally Posted by natchamp View Post
In fact we can have yellow squash aka summer squash or crookneck. It has the same glycemic load as a zucchini, 2. It is also listed as an allowable vegetable in the coach's welcome packet. These are not to be confused with spaghetti squash, acorn, butternut, or pumpkin which are not allowed.
I was told yesterday by my coach at my initial appointment that spaghetti squash is now allowed. She specifically said not the other winter squashes (pumpkin, butternut).

PLEASE...PLEASE...PLEASE
check with your own coach before you eat it. I don't want to cause any problems for anyone, but that is what she said.
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Old 09-19-2010, 09:34 PM   #138
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Default NO TOMATO BBQ Sauce!

I'm new.. but I loooove food. I'm making pork loin tonight and I needs me some BBQ Sauce!

I don't have exact measurements so add as you will and taste test.

NO TOMATO BBQ SAUCE

Prepared Yellow Mustard
Splenda
Cider Vinegar
Chili Powder
Black Pepper
White Pepper
Cayenne Pepper
Soy Sauce
Worcestershire Sauce
Up to 2 tbsp Olive Oil
Liquid Smoke
Cookies Flavor Enhancer (Dry Seasoning)
Cinnamon

Add or subtract seasonings as you will.

You can serve it right away or cook it down to thicken more. You can also store it in a bottle or container over night to let the mixture blend.

Hallelujah! I'm so happy! YUM, tasty BBQ sauce!
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Old 09-19-2010, 10:21 PM   #139
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Quote:
Originally Posted by amylew View Post
We're not allowed V8 or yellow squash, just so people know.
Quote:
Originally Posted by natchamp View Post
In fact we can have yellow squash aka summer squash or crookneck. It has the same glycemic load as a zucchini, 2. It is also listed as an allowable vegetable in the coach's welcome packet. These are not to be confused with spaghetti squash, acorn, butternut, or pumpkin which are not allowed.
Quote:
Originally Posted by the wonder cat View Post
I was told yesterday by my coach at my initial appointment that spaghetti squash is now allowed. She specifically said not the other winter squashes (pumpkin, butternut).

PLEASE...PLEASE...PLEASE
check with your own coach before you eat it. I don't want to cause any problems for anyone, but that is what she said.
I was allowed yellow crooked neck squash and yellow zucchini squash from day one. I was told by the regional director that there are too many products/veggies for IP to put on one sheet. They put the most common. We can use anything that has a similar nutritional value, carb value, calorie value and glycemic index or load to something on the list. When you look at it that way, there are many squashes of summer variety that match to zucchini or come close. Winter squashes like butternut and acorn do not work though.


I know it is a sample of one but, each of us is to some extent. In my case, I Lost 40 pounds in 10 weeks so, for me and maybe some other people similar to me, it might not be an issue.
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Last edited by showgirlaz : 09-19-2010 at 10:25 PM.
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Old 09-20-2010, 01:21 AM   #140
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Stuffed Zucchini - YUM!

* 6 medium zucchini
* 3 tsp olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup chopped mushrooms
* 1 tsp vinegar
* 1 lb ground turkey
* 2 diced tomatoes
* 3 tbsp chopped fresh basil
* 1 tbsp chopped fresh rosemary
* 1 egg, lightly beaten
* 2 tsp sea salt & pepper

Directions:


* Cut zucchini lengthwise into half. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

*Heat 2 Tsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft.

*Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

*In a separate skillet heat a Tsp of olive oil on medium high heat.

*Add the ground turkey. Lightly brown the turkey on both sides about 6 minutes.

*Stir in the onion and mushroom mixture from the other pan. Add the wine.

*Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

*When mixture has cooled, add egg, salt and pepper. Fill zucchini shells with mixture.

*Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown.

*Remove zucchini from pan and serve while hot.
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Old 09-20-2010, 01:24 AM   #141
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Turkey Stir-Fry

* 6 oz turkey breast
* 2 tsp olive oil
* 1 clove minced/chopped garlic
* 1/4 tsp paprika
* 2 cups (5 oz) lettuce (Cos/Romaine are best)
* 1 cup (4 oz) sliced cucumber
* 6 cherry tomatoes
* 1 tbsp WF dressing - your choice


Directions:

* Cut the turkey breast into thin strips and sprinkle with paprika.
* Heat oil in a non-stick skillet/pan, add the turkey strips and cook quickly turning all the time, for 4-5 minutes.

Once turkey is cooked thoroughly mix all ingredients together in a salad bowl & enjoy!

Last edited by AvaLynn : 09-20-2010 at 01:24 AM.
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Old 09-20-2010, 01:28 AM   #142
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Salmon Salad

* 1 small onion, chopped
* 2 stalks celery, chopped
* .5 bell pepper, chopped
* 1 Tsp olive oil
* 1 (6 ozs) can salmon in water
* 1 Tbsp WH mayo

Directions:

* Combine all ingredients and serve over lettuce.
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Old 09-20-2010, 01:38 AM   #143
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Butterflied Pork Chops

6 thick pork loin chops -- butterflied
1 tsp sea salt
1/4 tsp marjoram
dash pepper


Mushroom Sauce
1/4 cup chopped onion
1/2 tsp sea salt
1/4 tsp pepper
1 cup mushrooms

-Trim all fat from meat.
-Combine seasonings, dip chops then chill for 30 minutes.
-Heat approximately 2 Tsp. olive oil in large non-stick skillet.
-Slowly brown the chops on each side.
-Place chops in a casserole & bake at 350*F covered for about 1/2 hour. Uncover & continue baking for another 20 minutes until cooked but not overcooked.

Prepare sauce:
-In 2 tsp olive oil saute the onions until soft but not browned.
-Season with S&P, then add the mushrooms and spices of your choice.
-Spoon sauce over each chop as it is served.

Last edited by AvaLynn : 09-20-2010 at 06:52 AM.
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Old 09-20-2010, 02:31 AM   #144
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Quote:
Originally Posted by AvaLynn View Post
Butterflied Pork Chops

6 thick pork loin chops -- butterflied
1 tsp sea salt
1/4 tsp marjoram
dash pepper
1 egg -- beaten


Mushroom Sauce
1/4 cup chopped onion
1/2 tsp sea salt
1/4 tsp pepper
1 cup mushrooms

-Trim all fat from meat.
-Combine seasonings, dip chops in egg & then in crumbs,
chill for 30 minutes.
-Heat approximately 2 Tsp. olive oil in large non-stick skillet.
-Slowly brown the chops on each side.
-Place chops in a casserole & bake at 350*F covered for about 1/2 hour. Uncover & continue baking for another 20 minutes until cooked but not overcooked.This will crisp up the coating.

Prepare sauce:
-In 2 tsp olive oil saute the onions until soft but not browned.
-Season with S&P, then add the mushrooms and spices of your choice.
-Spoon sauce over each chop as it is served.
Crumbs?
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Old 09-20-2010, 06:39 AM   #145
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Crumbs?
Ooops meant spices haha thanks for pointing that out!
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Old 09-22-2010, 09:28 PM   #146
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I grew a bunch of basil this year so was hungry for Pesto. I'm still working on the recipe and would love some input. Here's what I tried - it was okay but not perfect
1 cup spinach
1 cup basil
1 clove garlic (I used 2 but that was too much)
1 TBS EVOL
2 TBS WF Alfredo sauce
Salt and Pepper to taste

I used the blender to get it into a paste and served it over miracle noodles. I ended up adding 5 oz of extra lean ground beef which made it better.

Would love to hear from some of you great cooks ideas to make this better
Jean
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Old 09-22-2010, 10:09 PM   #147
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Thumbs up Taco Salad

Taco Salad

Cook up the IP chili till it's nice and thick. Put shredded head lettuce on a plate, add some tomatoes green pepper and onion and then poor the chili over the top of it. Sort of like a taco salad and really good!
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Old 09-23-2010, 07:42 AM   #148
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Originally Posted by MotherDuckMJ View Post
Taco Salad

Cook up the IP chili till it's nice and thick. Put shredded head lettuce on a plate, add some tomatoes green pepper and onion and then poor the chili over the top of it. Sort of like a taco salad and really good!
Your post inspired me to make my own taco salad last night. I used 5 oz ground chicken, chili pepper, cumin, garlic, achiote, and sea salt. It was delicious! And I had been craving Mexican food. So, thanks MotherDuck for the suggestion!
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Old 09-23-2010, 11:43 PM   #149
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Thumbs up YUM! Delicious Iced CappuChocoCarma!

I needed something other than the basic cappuccino... what did I come up with, you ask?

Delicious Iced CappuChocoCarma!

You will need a blender or some sort of "icey drink" mixer.

1 IP Cappuccino Packet
1 Splash of WF Caramel Syrup
1/2 Tsp. Cocoa Powder
Ice

Mix up... and top with cinnamon. YUMMMMM!
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Old 09-25-2010, 01:22 AM   #150
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Default Grilled Moroccan Chicken

1/2 cup extra virgin olive oil
1/4 cup chopped scallions (white part only)
1/2 cup chopped parsley
1/4 cup chopped cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon tumeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Directions:

1. Combine the oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, tumeric and cayenne pepper in the food processor.

2. Process until smooth

3. Rub mixture on both side of the chicken breasts and let stand for 30 minutes (or overnight...the longer the more flavor in the chicken)

4. Preheat the grill to medium hot.

5. Grill the chicken breasts 5-7 minutes on each side or until done.

Notes: Got this off of food.com. I made it tonight and really enjoyed it. I cut up the chicken smaller and them into kebobs and added my nights veggies to the kebobs, so it was fun to grill & eat. You could probably bake it if it's too nasty out to grill. Also, it seems like a lot of oil, I know, but on the kebobs most of the oil came off when making and cooking.
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