1 Ideal Protein Diet Orange Pancake
2 pinches salt
1/8 tsp dried basil
75 - 100 ml water
Preheat oven to 350 degrees. Mix all together to a semi-thick batter. Pour onto a non-stick pie plate or spray a regular pan with "Pam". Cook for 20-22 minutes. Remove from oven and let completely cool (approx. 15 minutes). Slice down the middle, make into halves. Open pockets the same as a pita bread.
Suggested filling: Shredded lettuce, diced tomatoes, cucumber, slivered green peppers, etc.
Toss filling with delicious dressing:
1 tbsp olive oil
1 tbsp vinegar
1/2 tsp dried basil
1 clove of garlic
You can drizzle a little olive oil over the garnish and spices of your choice, if you prefer.
1 oatmeal packet
2-3 egg whites
2 small to medium zucchinis – shredded
salt and pepper to taste
onion/garlic (optional)
Combine and cook like pancakes. Pretty tasty!
Prepare 1 package of Ideal Protein Diet Orange Pancake according to the instructions.
Cut up 1 chicken breast into medium sized cubes.
Cook chicken in olive oil until cooked thoroughly.
Roll each chicken piece in the pancake batter until completely covered.
Return chicken to the skillet to cook batter around the chicken.
Add enough water to the Ideal Protein Diet Chocolate Cake/Pancake for pancake consistency. You will want it to be a bit runny to create a thin pancake (crepe). Cook on both sides. Let cool. Meanwhile, mix pudding flavor of your choice. Once pancake is cool, spread a layer of pudding over top. Take short end of pancake and roll it up, like a "jelly roll." You can enjoy it right away or, wrap with saran wrap. This will hold the shape until you are ready to eat it.
For entertaining, once the roll has taken shape, you can cut it into small pieces (finger food) and place on a lovely platter. Your guests will love them and you can tell them they won't gain an ounce! Special Topping: Add just enough water to the Ideal Protein Diet Cocoa Drink to make a thick "sauce." Drizzle over Ideal Protein Chocolate Pudding Rolls!
Mango Chutney
1 large zucchini chopped in small pieces
1 onion chopped in small pieces
3 celery stocks chopped in small pieces
1 yellow pepper chopped in small pieces
3 tsp garam masala spice
1 tsp indian masala (club house)
1 tsp cinnamon
1 tsp cardamon
1/2 cup cider vinegar
1 tsp evoo
1 Mango RTD Drink
1/4 cup Green Valley Ranch Thai Curry Sauce
cook onions and celery is evoo, add rest of ingrediences, before onions carmalize. I also added a bottle of water using the Mango drink container, I would consider half the size. Cook for about 20 minutes until all the spices and the zucchini has cooked. Taste you may have to add spices for your taste. This made 2 1/2 pints, which I canned.
Brown ground chicken and add Indian Masala spice, add 2 cups of cauliflower rice. Add whatever sauce you would like I used the Thai Curry Sauce, and heated it all up
I then sliced lettuce and put on a plate, topped with meat mixture and top that with a couple tbls of Mango chutney.
I really liked it, next time I would use less water than I did but otherwise it got me over my Indian craving for sammossas.
I was suppose to have posted this ages ago in the recipes 2 thread but I just haven't been able to see it. sorry if it is a duplicate
I make my meat loaf two ways. I either use a turkey and pork mixture or a beef and pork mix. (My mom added all 3 meats in her mix.) I then add onion, garlic, zucchini shreds, salt, pepper, cinnamon, chili powder, and 1 egg. (I have also added ground flax seed to the mixture if it doesn't hold well. It adds very little carb and several grams of fiber.)
Here is a variation of my grandmother's favorite recipe:
1/2 cup barbecue sauce (wf)
(Gran's recipe calls for milk and bread crumbs which I have had to leave out. You could substitute some ground flax seed (a bit of added fiber that way) or stick to phase 1 appropriate cauliflower choppedinto small bits (about rice size or smaller) Also, there is a difference if flavor because of the walden farms bbq sauce. You could make your own bbq sauce and sub sugar free ketchup then use a little of that.)
Directions:
1. Preheat oven to 350 degrees F.
2. Mix all the ingredients except the barbecue sauce together, then spread the meatloaf mixture into an ungreased loaf pan.
3. Spoon barbecue sauce on the top of the meatloaf and bake, uncovered, for 1 hour.
BBQ sauce Ingredients:-
* 1 tablespoon vegetable oil
* 1/2 medium onion
* 2 medium garlic cloves
* 120 ml or ˝ cup cider vinegar
* 120 ml or ˝ cup Worcestershire sauce
* 1 tablespoon dry mustard
* 1/2 tablespoon splenda
* 1 tablespoon paprika
* 1 teaspoon salt
* 1 teaspoon cayenne pepper
* 1 cup sugar free ketchup
Method:-
Blend the onion and garlic in a food processor until it’s well minced then heat a medium saucepan gently with the oil and the fry off the onion and garlic until they’ve gone soft and translucent in color. Throw in the rest of the ingredients (apart from the ketchup), bring to the boil and then turn the heat down. Now add the ketchup and stir gently as it cools and thickens.
This would be really good with cauliflower mashed potatoes or faux rice. You could even serve it with cauliflower potato salad.
Today I used Bengal Spice tea instead of water with the Vanilla Pudding. It was wonderful. Next I will try SteveFinn's Chai Mousse which uses cream of tarter.
However, for a quick change this was excellent. I am going to try the tea with banana pudding!
1 tsp - garlic
1 tsp - onion powder or onion flakes
3/4 tsp cumin
3/4 tsp oregano
1/2 tsp cilantro leaves
1/2 tsp ground black pepper
1/2 tsp salt
1 tbsp splenda or alternate sugar substitute
3 tbsp lime juice
1 tbsp chicken stock
2 tbsp olive oil
1 lb boneless skinless chicken breast, cut into thin strips
1/3 c onion, cut in to thin strips
2/3 c zucchin, cut in to thin strips
2/3 c bell peppers, cut in to thin strips
Romaine lettuce leaves
Directions:
combine first 11 ingredients in a resealable bag or container and shake up, add in raw chicken breast and let marinate for at least 30 minutes in the fridge.
in a pre-heated skillet, stir fry the chicken over medium high heat until lightly browned, remove from heat and set aside. Add the peppers, onions & zucchini to the hot pan, stir fry until tender, return your portion* of chicken to the vegetables and stir fry for a few minutes to heat through.
serve chicken fajita mixture in romaine lettuce leaves.
*I take the lb of chicken and split it out into 2 portions and freeze one for another night. You could double the portion of vegetables to serve additional family members.
Additonal ideas:
I have also used additional mixture to create a fajita pizza for my little guy, or sometimes cut it up and serve it over rice for him. When the husband is home, of course he eats his as traditional fajitas in tortillas. This marinade is also nice for stuffed peppers or zucchini.
Question: Has anyone found a substitute for yogurt in recipes? Yesterday I made a Tandoori chicken marinade using the WF mayo and tandoori spices..plus lemon juice. It did not work..did not bake well.
Also if anyone has more Indian recipes I would love to see them.
I am going to try 2RIDERCOATERS mango chutney. Thanks.
Question: Has anyone found a substitute for yogurt in recipes? Yesterday I made a Tandoori chicken marinade using the WF mayo and tandoori spices..plus lemon juice. It did not work..did not bake well.
Also if anyone has more Indian recipes I would love to see them.
I am going to try 2RIDERCOATERS mango chutney. Thanks.
LOL funny you asked this I have a list of things I'd like to have and Tandoori tofu(for me) is on the top of this list, but I had no clue about the yogurt part either....hope someone knows!
I like Tandoori tofu also. I may experiment with using the mayo, adding tandoori spices, lemon juice and just make a dip. The WF mayo disintegrates when it bakes.
1 oatmeal packet
2-3 egg whites
2 small to medium zucchinis – shredded
salt and pepper to taste
onion/garlic (optional)
Combine and cook like pancakes. Pretty tasty!
The same recipe with cinnamon instead of onion/garlic and some splenda is awesome with a little WF syrup.
Linden, I haven't tried pickled mushrooms but have added marinated mushrooms to my salads when I can find them.
HI MAYCAT,
Sorry I'm seeing this almost a month after you posted it but thanks for sharing the scary stories (with happy endings). I agree a 100 per cent about the importance of potassium -- and magnesium, too. On IP it's nearly impossible to get to the 3500-4700 grams of potassium now recommended and taking additional IP supplements won't work because you then get an overload of calcium. Bad, especially for people with hypothyroidism. The reason I was hoping for a tried and true recipe is because it's impossible to get anything pickled in Germany that doesn't have scads of sugar in it. So I quess I'll just keep experimenting.
And I hope the physical therapy is almost over AND successful.
I just made the cream of chicken soup packet edible (for me, anyway)!
1/2 to a whole portabello cut into bite size pieces
2 green onions, chopped
Put those into a pot and cook until desired tenderness.
You may add olive oil to keep from sticking.
I added a splash of 0/0/0 seafood stock when it looked like it would start to stick.
You may also add your seasonings now if you like.
Mix your chicken soup packet as directed on the packet.
Add to pot.
Season with:
cumin, chili powder, paprika, ground chipotle chile pepper, garlic, and sea salt to your desired taste.
I added more seafood stock to this until it reached my desired consistency.
Heat on low/med to blend flavors or until hot.
Pour into a bowl and sprinkle with chopped fresh cilantro.
I was hoping for a taco-like soup. It's not quite that, but it was pretty good!
You could also add bell peppers or fresh jalapenos if you have some handy. I didn't.
Last edited by Paint Lady; 09-07-2011 at 02:50 PM.
