•Ribs:
•4 pounds pork spareribs
•1/2 teaspoon sea salt
•1/2 teaspoon freshly ground black pepper
•Glaze:
•1 tablespoon olive oil
•1 small onion, coarsely chopped (about 1/2 cup)
•1/2 cup sugar-free pancake syrup
•3 tablespoons red wine or cider vinegar
•3 tablespoons Dijon mustard
•1 tablespoon chili powder)
Directions:
Grill Method:Preheat grill to a low setting. Sprinkle ribs with salt and pepper; set aside. In a medium saucepan over medium-high heat, heat oil for 1 minute. Add onion and saut until softened, about 4 minutes. Stir in syrup, vinegar, mustard and chili powder. Reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes.Place ribs on grill, cover and cook 45 minutes, turning three times. Brush ribs with glaze and continue cooking for another 45 minutes, turning and brushing with glaze several times. Serve immediately.Oven Method:Preheat oven to 325 F. Sprinkle ribs with salt and pepper; set aside. Make glaze as directed above.Place ribs on baking sheet, cover with foil and bake 45 minutes. Remove foil, brush ribs with glaze, and continue baking for 45 more minutes, turning and brushing with glaze several times.
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add olive oil, vinegar, and lemon juice. Mix well and salt and pepper to your liking.
2. Spoon or pipe the filling back into egg white.
3. Cover and refrigerate at least one hour before serving.
This is not IP Phase 1 compliant, it is Phase II compliant.
Ingredients
12 ounces fresh stuffing mushrooms (I use white or baby bella)
1 (6 ounce) can crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or fat-free mayonnaise (use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil
Directions
1Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
2Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
3Preheat oven to 350 degrees.
4Clean, dry and stem mushrooms; discard stems.
5Scoop out and discard gills.
6Fill mushrooms with the crabmeat mixture.
7Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
8Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
RED PEPPER SAUCE FOR CRABCAKES OR CRABSTUFFED MUSHROOMS:
Ingredients:
3-4 roasted red bell peppers (store-bought[rinse and drain oil off] or roasted in the broiler. If you feel like extra work, plop it on a stove burner, rotate to roast each side, and remove carbon layer)
1/4 cup fresh lemon juice
3/4 cup olive oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons chopped parsley leves
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Directions:
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerater.
I just made this recipe yesterday and it makes me want to eat my lettuce. Originally it is from the IP recipe book, but of course I modified it.
Soy Sesame Dressing
1/2 cup soy sauce
1/4 cup olive oil - the book says 1 cup canola oil!
1 Tbsp sesame seeds
chopped spring onions (small handful) - book says 1/8 medium onion.
2 Tbsp lemon juice (I squeezed 1/2 a lemon into it)
pepper (lots- 8 turns of my pepper mill) - 1/2-3/4 tsp
The book lists 1 1/2 tsp Splenda or Stevia also. I thought this tasted good without it.
In a food processor or blender, mix all ingredients together until onion is liquefied. The recipe book says to add the oil last after the other ingredients are mixed.
1.Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2.Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3.Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
Phase I people:
Because of the scallops and tomatoes, eat only on a day when you haven't eaten a restricted item.
Hi everyone. I'm new to everything about this. I am on day two of the IP diet and struggling to find tastes that I like. I did well with the mushroom soup yesterday. I stocked up on WF dressings and I can't stomach them. Does anyone have ideas or recipes to help me out? Also, I have seem some posts about alternative places to order protein drinks. Is that in place of the vanilla and chocolate drinks from IP, or is it something different for a later phase? Finally, is any lettuce acceptable (bib, romaine, etc)? Like I said, I'm new to all of this and any help would be much appreciated. Thanks.
In a Good Season's dressing container (free with purchase at the grocery store)
fill it with vinegar to the V line
In a different small container mix the raspberry jelly mix with 2 oz of COLD COLD water, shake and add to dressing container
fill until the O line with Extra Virgin Olive Oil
Add 1 tsp of poppy seeds
Make Naked Buffalo Wings (bake at 350 for 10 min on each side, seasoned with salt pepper and garlic powder. Coat with Frank's Red Hot Sauce and cook another 5 min.)
Cut 4 wings into bite size pieces and toss with romaine lettuce and Walden Farms Blue Cheese dressing!
Last edited by baseballmom5; 02-16-2010 at 12:45 PM.
2 c (142 g) Baby Bok Choy, finely chopped
1.5 c Chicken stock
1 Green onion, diced
To Taste:
soy sauce
garlic powder
onion powder
ginger
red pepper flakes
sea salt
pepper
Directions:
Stir fry the baby bok choy until tender using 2 tbsp of the chicken broth and a spray of cooking spray. Pour in remaining chicken stock and flavor with above mentioned spices to your taste. Add green onion and serve as a soup once broth comes to a low boil.
Flatten chicken to ¼” thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 4-5 minutes or until juices run clear. Sprinkle with remaining ingredients.
Hi everyone. I'm new to everything about this. I am on day two of the IP diet and struggling to find tastes that I like. I did well with the mushroom soup yesterday. I stocked up on WF dressings and I can't stomach them. Does anyone have ideas or recipes to help me out? Also, I have seem some posts about alternative places to order protein drinks. Is that in place of the vanilla and chocolate drinks from IP, or is it something different for a later phase? Finally, is any lettuce acceptable (bib, romaine, etc)? Like I said, I'm new to all of this and any help would be much appreciated. Thanks.
welcome Newsie Mom. None of us(well, maybe a few)like the WF anything. At the beginning of this recipe thread there are tons of dressing recipes.
Look on the february IP chat for people's ideas about protien powders/drinks to replace the shakes. You might also visit lindora.com or newlifestylediet.com for alternatives to the IP packets. Make very sure to read the carb counts closely, as some of the foods are higher in carbs. I'll try to post the Lindora and IP carb charts for comparison.
1 Tbsp E.V.O.O
7 oz shrimp, peeled & deveined
1/2 c fresh lemon juice
1/2 c cider vinegar
1/2 c splenda
1/2 tsp crushed red pepper
1 jalapeno, trimmed, seeded & thinly sliced
2 c baby arugula (or other field green)
1/2 c thinly sliced red pepper
1/2 c lightly blanched asparagus, cut into bite size lengths
Directions:
1. Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice & cook 3 - 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, splenda, crushed red pepper & jalapeno to skillet; bring to a boil and cook 4 - 5 minutes or until reduced by half, then remove from heat and set aside
2. Place field greens, red pepper & asparagus in a large bowl; toss gently with some of the dressing & season with salt & pepper to taste.
3. Top the salad with the cooked shrimp & drizzle with the warm vinaigrette
