Flourless Crepes
 

Low Carbohydrate Recipe
Ingredients:
One large egg
1 tablespoon non-fat creamer
1 teaspoon oil
1/4 teaspoon sugar substitute (adjust to taste)
1/8 teaspoon vanilla

Directions:
Mix all ingredients together well; put in a well buttered nonstick frying pan and swirl to coat pan.

Cook at medium-heat until top looks dry; flip over and cook for a few more seconds.

Place on a plate, add your favorite filling and roll up.

Low-Fat Substitute for Heavy Cream
 

Ingredients
¼ cup 1% milk

¼ cup Evaporated skim milk

Oven-Baked Rutabaga Fries
 

Ingredients:

• Rutabagas
• Olive Oil
• Salt, garlic powder, and paprika

Preparation:
Preheat oven to 425 F. 1) Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.

2) Smear with oil and a little salt and put them on a nonstick baking sheet.

3) Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.

Unstuffed Cabbage
 

Ingredients:

• 1 head cabbage
• 1 to 1 1/2 pounds ground meat (beef, turkey, combos, whatever), depending on the servings you want
• 1/4 cup minced onion
• 1 Tbsp caraway seeds (optional, but highly recommended)
• 1 tsp ground coriander (optional, but if you have any around, put it in)
• 1 tsp garlic powder
• 1 can tomatoes (about 16 oz) (diced is nice, but whole is fine)
• 3 Tbsp lemon juice (can use vinegar, which is actually more traditional)
• sweetener
• salt, pepper

Preparation:
1) Cut the cabbage into chunks, about 3 inches on a side (you don't have to be exact). Separate into pieces, maybe 2 to 4 leaves thickness each. Put about half in the bottom of the roasting pan or crock pot.

2) Mix the meat, onion, and spices, including salt and pepper. Form into meatballs, and nestle them amongst the cabbage leaves. Put the rest of the leaves on top.

3) Put tomatoes and lemon juice or vinegar into blender (or into a pot and use a stick blender, or use a food processor). Pulse a few times. You want the tomatoes partially pureed, but still to have the chunks. You can fully puree half the can, if desired. You can do this in a pot on the stove and cook it down a bit if you want (it's probably best to do this in order to blend the flavors, but it's not crucial).

4) Add sweetener to the tomato mixture until you get a nice "sweet and sour" effect. Add a bit of salt and pepper, and another tablespoon of caraway seeds, if desired. Pour the mixture over the cabbage.

5) Bake in oven at 350 F for 1 hour. I like to cover it for the first 20 minutes to get the juices going, and then remove the cover. In a crock pot, cook for 6 to 8 hours on low or 2 to 3 on high.

You mean the powdered creamer in the canister?

Nope, the liquid stuff. If you get powdered I'd just add some water and make it an acceptable consitency to you...closer to what heavy cream is like as that is what the orignial recipe calls for.

IP Chocolate Cookies
 

Chocolate Cookies
I'm going through the original IP posts to find recipes that weren't posted on recipes as this is where I look for them.

Ingredients:
2 oz water
1 packet sweetener
1/2 tsp vanilla extract
2 packages IP Chocolate Pancake Mix
1 Egg white

Preheat oven to 350
In a med bowl mix the water, egg white, sweetener, and vanilla. Add 2 packages Chocolate Pancake Mix and stir until well mixed.
Drop by rounded spoonful onto a cookie sheet. Makes 6 cookies (3 cookies per serving).

Bake about 15 minutes.

Cool on a rack. Then enjoy.

CRACKERS made from Plain Crepe Mix
 

Mix plain crepe mix with water so it is thick and spread on cookie sheet and add sea salt, garlic and other herbs you like on crackers. Bake 350 degrees until brown & crispy. options: garlic, pepper, dill, sesame seeds, dried bell pepper seasoning for steak.

Soup
 

Here's a soup recipe our coach shared with us:

1/4 of an onion-diced
1 clove garlic crushed
1-2 stalks celery chopped
1/2 package sliced mushrooms
1/2 teaspoon crushed red chili flakes (more or less to taste)- these are spicy
1-2 teaspoons olive oil
1 cup beef boullion (can't spell that word)
1/4 cup soy sauce
2 big handfuls of spinach
1/2 medium tomato chopped
Juice of 1/2 of a lime
cilantro to taste (i love fresh cilantro)
shrimp or chicken (5 oz)

Start with the oil in your pan on the stove. Warm the oil over medium heat, throw in the garlic, onion, celery, mushrooms, and chili flakes. Squeeze in the lime juice. When the veggies are wilted, throw in your chicken or shrimp (I prefer shrimp). As soon as the meat is just about done, pour in the 8 oz beef boullion and soy sauce and simmer for a few minutes. Add your spinach, cilantro and tomatoes at the very end. Cook just another minute till spinach is wilted.

Mini Muffins
 

35ml cold water, mix with 1 pack of Ideal Protein choc. crepe (or orange)
Put in small muffin tins
bake 350 degrees for 10min or put in microwave safe cup for 45 seconds.Can be topped with IP pudding of choice.

Jazzed up ranch dressing
 

WF ranch dressing
add cilantro, coriander, pepper/sea salt/or tobasco

Tuna Wrap
 

Canned tuna, mix with WF honey dijon dressing, finely chopped dill pickles, onion. Place mixture in a large Romaine lettuce leaf or two and eat like a wrap.

Stuffed Dessert Crepes
 

1. Make one IP Crepe (chocolate, orange or plain). For all the crepes, add 1/2 tsp vanilla extract. For the Plain crepe also add 1 packet sweetener.
2. Make a compatible IP pudding (chocolate crepe with vanilla pudding for example). When making the pudding cut back on the water so it's a little thicker. 120 mL instead of 150 ML is a good amount. Also add 1 packet sweetener.
3. Spread the pudding on the crepe. Then roll, like a blintz. Cut in half.

you must have a great coach. definitely going to try this recipe. love soups, but nice to get away from the IP soups for a change...thanks for so many wonderful recipes....

Mahi Mahi Taco Wraps
 

Ingredients
Rub:

• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1/4 tablespoon ground cinnamon
• 1/4 tablespoon red pepper flakes
• 1/4 tablespoon cayenne pepper
• 1/2 tablespoon dill seed
• 1/2 tablespoon ground black pepper
• 1/2 cup soy sauce
• 2 pounds fillet mahi mahi with skin
• 1/4 cup Olive oil
• Lettuce leaves
• Pico de Gallo, store bought
• Chopped fresh cilantro leaves

Directions
Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.

Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a lettuces leaf and top with Pico de Gallo. Add cilantro for garnish.