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Ogdog13 11-17-2009 03:02 PM

Allow one sole per person
A little sea salt and plenty of freshly ground pepper
2 tbsp mild extra-virgin olive oil
250g/8oz clams, rinsed of any grit with several changes of water
1 small bunch of marjoram, leaves only

Start by setting your oven at its maximum temperature. Season the fish with just a little salt and plenty of pepper and place in a roasting pan. When the oven is at its hottest, place the fish on the middle shelf and roast for 12-15 minutes. While the fish is roasting, place a pan over a high heat and add a tablespoon of olive oil. When the oil is hot, add the clams and some of the marjoram. Cover with a lid and cook for 3-4 minutes, shaking the pan a couple of times to help open the clams. Once all the clams are open, remove from the heat.

Take the fish from the oven and divide among four plates. Divide the clams among the plates, pour over the remaining olive oil and scatter with the remaining marjoram leaves. Serve piping hot.

Ogdog13 11-17-2009 03:14 PM

Easy and Fast Pike Chowder Recipe
  • 1 pound fresh or frozen pike (Pollock or halibut) fillets
  • 3 cups tomato juice
  • 1 medium onion, sliced
  • 3 lemon slices
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 2 peppercorns
  • Snipped parsley
How to cook Easy and Fast Pike Chowder:
Thaw pike fillets if frozen.
Cut pike fillets into bite-size pieces.
Heat remaining ingredients except parsley to boiling in large saucepan.
Add pike, heat to boiling. Reduce heat cover and simmer until fish flakes easily with a fork, 4-6 minutes.
Serve in soup bowls and sprinkle each serving with parsley.

Ogdog13 11-17-2009 03:15 PM

Easy Broiled Northern Pike Fillets Recipe
  • 4 northern pike fillets (about 6 ounces each and 3/4 inch thick)
  • 2 tablespoons butter, melted
  • 2 tablespoons Worcestershire sauce
  • Seafood seasoning mix (optional)
How to cook Easy Broiled Northern Pike Fillets:

Place the northern pike fillets in a broiler pan and pour a mixture of butter and Worcestershire sauce over them.

Liberally sprinkle with the seasoning mix (if desired), turning to coat each side.

Broil the northern pike fillets about 5 inches from the heat for about 2 minutes each side or until fish flakes easily.

Ogdog13 11-17-2009 03:26 PM

Flourless Batter
  • 3 eggs, separated
  • 4 tablespoons milk
  • 1 cup powdered milk

How to make Flourless Batter Base
Beat egg yolks.
Stir in powdered milk.
Gradually add liquid milk, continuing to beat.
Fold in stiffly beaten egg whites.
Mix with rotary beater until smooth (this takes a longtime).
This batter may be used for pastries, and to top meat, fowl, fish and vegetable casseroles.

Ogdog13 11-18-2009 08:35 AM

Asparagus Shrimp Salad ingredients list:
  • 1 ½ lb of asparagus, cleaned.
  • 1 lb of shrimp, shelled and cleaned.
  • 1 medium red bell pepper, sliced.
  • ¼ cup of green onion, sliced.
  • 2 tablespoons of parsley, minced.
  • One slice of lemon
  • Lettuce leaves.
  • ½ cup of olive oil.
  • 4 tablespoons of vinegar.
  • 1 tablespoon of parsley.
  • 1 tablespoon of basil.
  • 1 tablespoon of oregano.
  • ¼ teaspoon of salt.
  • Dash of cayenne.
  • Pinch of pepper.

Instructions for Asparagus Shrimp Salad:
Combine all of the dressing ingredients.

Cook the shrimp; drain and set aside.

Cook the asparagus until crisp-tender; drain well.

Place the shrimp, asparagus and slice if lemon in mixing bowl.

Pour the herb dressing over all, cover and refrigerate, stirring once or twice.

Combine the red bell pepper, onion and parsley.

To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce. Serve with the pepper/onion/parsley mixture.

Ogdog13 11-18-2009 08:36 AM

Quick Grilled Shrimp
Ingredients list:
  • 1 large clove garlic clove.
  • 1 tablespoon of coarse sea salt.
  • ½ teaspoon of cayenne.
  • 1 teaspoon of paprika.
  • 2 tablespoons of olive oil.
  • 2 teaspoons of fresh lemon juice.
  • 1 ½ lb of large shrimp, peeled, deveined, rinsed, and drained.
  • Freshly sliced lemons, to garnish.
Instructions for Quick Grilled Shrimp:
Mince the garlic with the salt.

Mix with the cayenne and paprika, then form into a paste with olive oil and lemon juice.

Toss in the shrimp and allow them to marinate for 2 hours.

Preheat your grill to high heat.

Cook the shrimp for about 2 minutes per side or until they turn pink.

Serve as an appetizer, garnished with plenty of fresh lemon slices.

Ogdog13 11-18-2009 08:44 AM

Salmon Steaks
Ingredients list:
  • Two salmon steaks.
  • ½ cup of olive oil.
  • ¼ cup of soy sauce.
  • 2 tablespoons of freshly-squeezed lemon juice.
  • ½ teaspoon dried dill.
  • Ground clove.

Instructions for Salmon Steaks:
Mix together the olive oil, soy sauce, lemon juice, dill and ground clove.

Brush the mixture over the salmon steaks.

Broil the salmon on both sides until lightly browned and tender.

Ogdog13 11-18-2009 08:45 AM

Seared Salmon
Ingredients list:
4 eight-ounce center-cut salmon fillets, skin on.
1 cup of water.
½ cup of white wine vinegar.
½ cup of Splenda brown sugar.
3 tablespoons of garlic, chopped finely.
1 tablespoon of olive oil.
½ teaspoon of salt.

Instructions for Seared Salmon:
In a small saucepan, combine the water, white wine vinegar, brown sugar, garlic and salt.

Allow to cool.

Place the salmon in the marinade and allow to rest at room temperature for about 30 minutes.

Heat the olive oil in a large non-stick skillet for 30 seconds over medium heat.

Remove the salmon from the marinade and place in the hot skillet, with the skin side down.

Raise the heat to medium-high and cook for about 3 minutes, lifting salmon with a spatula to loosen it from the pan.

Reduce heat to medium; then cover and cook for about another 4 minutes, until the salmon has just cooked through.

Ogdog13 11-18-2009 08:48 AM

Barbecued Grilled Pork Tenderloin
Ingredients list:
  • 2 tablespoons of Dijon mustard.
  • 2 tablespoons of WF barbecue sauce.
  • 2 tablespoons of olive oil.
  • 1 teaspoon of dried rosemary.
  • Salt and freshly ground black pepper.
  • 16 oz pork tenderloin, halved and butterflied.
Instructions for Barbecued Grilled Pork Tenderloin:
In a shallow non-reactive dish, combine the Dijon mustard, barbecue sauce and olive oil. Season with the dried rosemary, salt and black pepper.

Turn the butterflied pieces of pork tenderloin in the mixture and marinate for 45-50 minutes.

Preheat your grill or broiler and broil for 7 minutes a side only.

Allow the tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.

Ogdog13 11-18-2009 08:55 AM

Grilled Shrimp
  • 2 pounds jumbo shrimp
  • 1/4 cup vegetable oil
  • 2 to 3 Tbsp fresh lemon juice
  • 1 bunch green onions, with a few inches of green, thinly sliced
  • 1/4 cup chopped parsley
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried basil
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.

Ogdog13 11-18-2009 08:59 AM

Mussels Mariniere
  • 8 to 10 quarts mussels in shell
  • 3 ribs celery, chopped
  • 2 medium onions, sliced
  • 1/4 cup chopped fresh parsley
  • 1 large clove garlic
  • 1 large lemon, sliced
  • 2/3 cup water
Scrub mussels. Wash mussels in lukewarm water, changing water 3 to 4 times; set aside. Put celery, chopped onions, parsley, garlic, lemon and water to a large kettle (large enough to hold mussels). Cover kettle and cook for about 15 minutes, or until vegetables are tender; add mussels. Cover and cook for 1bout 15 minutes, or until mussels are open. Shake kettle a few times to prevent sticking. Remove and discard unopened mussels. Serve in broth.

Ogdog13 11-18-2009 09:13 AM

Barbecue Shrimp
Recipe is one of the mouth-watering dishes, which you are going to like it for sure. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of olive oil. Then, three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity. You also require one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.

The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue Shrimp is ready to serve.

Ogdog13 11-18-2009 09:15 AM

Shrimp & Scallop Recipe
  • 3 cans of shrimp
  • 1 teaspoon olive oil
  • 2 tablespoons garlic powder
  • 1/2 teaspoon crushed red pepper
  • 4 tablespoons chicken broth
  • 1 tablespoon lime juice
  • salt and pepper
  • bay scallops
  • paprika
1 tablespoon parsley

The preparation of making the recipe includes, heating the oil in the large fry pan to a medium heat and then, you need to fry the garlic in the pan until it becomes light brown, remove it from the pan and keep it aside. Then, you add other ingredients in the pan like pepper, shrimp, bay scallop, and paprika. Stir these things continuously and fry then for to about 3 to 4 min. then, you add the chicken broth, cook for one minute. After, which you remove the shrimp as well as the scallop from the pan and keep it aside. Now, you add limejuice, salt, pepper as well as parsley and heat it lightly. Finally, pour the sauce at the top of the shrimp and scallops and serve it immediately.

Ogdog13 11-18-2009 09:17 AM

Mexican Shrimp Cocktail Recipe
1 cup of water
1/3 cup of lemon juice
one crushed garlic clove
1-teaspoon salt
1 dash pepper
2 dozen shrimp
2 jalapeno chilies finely chopped
¼ cup finely chopped tomatoes
2 tablespoon chopped onions
2 tablespoon chopped green pepper
2 tablespoon chopped cilantro
2 tablespoon olive oil
1 ½ finely cut lettuce
1 lemon.

To prepare the cocktail boil the water in a vessel for 2-3 minutes then add the lemon juice, crushed garlic clove, salt and pepper. Stir the contents, reduce the heat, and let the contents to boil keeping the vessel unclosed. Now add the shrimp, cover the vessel for 2-3 minutes, and let the contents to boil and take care not to overcook the cocktail.

Now remove the shrimp from the vessel and place the shrimp in a separate bowl. Now add the remaining ingredients to the cocktail except the lettuce and lemon. Take the cocktail in a separate bowl and store it in a refrigerator for 1 hour. Just before serving, add the shrimp in the cocktail. Arrange the lettuce in the bowl, add the cocktail, and serve it.

Ogdog13 11-18-2009 09:20 AM

Shrimp Creole Recipe
  • 2 tablespoons olive oil
  • small onion
  • 8 ounces tomato sauce
  • 1 cup chopped pepper
  • 1/2 cup diced celery
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1-2 pounds medium size shrimp
The preparation for the recipe is as follows, first you need to heat the oil in the pan and add some shrimp to it, fry it until it becomes pink. Do the same for the onion until it becomes light brown. In the meantime, stir the sauce, pepper, garlic powder, celery, chilly powder, heat it for to about ten minutes and combine it with that of the shrimp. Then, place these into casserole to cover the seal over top of that. After freezing it for a while remove it from the casserole and return the wrapped CREOLE to the freezer. When you are ready to cook, remove the foil and heat it for about an hour in the oven and then you are ready to serve the hot, mouth-watering dish to the people.

Ogdog13 11-18-2009 09:29 AM

Lime Shrimp Lettuce Wraps
  • 3 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons soy sauce, divided
  • 3 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 1 pound medium fresh shrimp, peeled, deveined, and chopped
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 1 (5-ounce) can water chestnuts, drained and chopped
  • 1 head iceberg lettuce, cored, cut in 1/2
In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1 tablespoon soy sauce.

Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.

Ogdog13 11-18-2009 09:39 AM

Grilled Shrimp Escabeche
  • 1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
  • 1/3 cup olive oil, plus 2 tablespoons
  • Kosher salt and freshly ground pepper<
  • 1 large red onion, peeled, halved, and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 serrano chiles, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 cups white wine vinegar
  • 2 bay leaves
  • 8 sprigs cilantro
  • 1/2 cup thinly sliced radishes
  • 3 tablespoons torn cilantro leaves
Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.

Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

Ogdog13 11-18-2009 09:40 AM

Hot N' Sweet Shrimp Lettuce Wraps
  • 1/4 cup Splenda
  • 1/4 cup rice wine vinegar
  • 1 (1-inch) ginger root, peeled and thinly sliced
  • 2 tablespoons vegetable or other light oil
  • 1 red onion, chopped
  • 2 small red chili peppers, very thinly sliced
  • 1/4 pound shiitake mushrooms, stems removed and chopped
  • 4 cloves garlic, chopped
  • 1 1/2 pounds medium shrimp, deveined, tails off
  • Salt and freshly ground black pepper
  • 1 head iceberg lettuce, cored and quartered
Combine Splenda, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.

In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.

Ogdog13 11-18-2009 09:44 AM

Ginger-Soy-Lime Marindated Shrimp
  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • 3/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons Splenda
  • 1/4 cup chopped green onions
  • 1/4 cup peanut oil
  • 1/4 teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Ogdog13 11-18-2009 09:45 AM

Grilled Shrimp with Garlic-Red Chile-Thyme Marinade
  • 2 ancho chiles
  • 1 New Mexican red chile
  • 1 pasilla chile
  • 1 head garlic, cloves separated, peeled, and coarsely chopped
  • 3 tablespoons chopped fresh thyme leaves
  • 1/2 cup olive oil, plus more for brushing on shrimp
  • Salt and freshly ground pepper
  • 2 pounds shrimp or prawns, head and shell on
Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed.

Ogdog13 11-18-2009 09:51 AM

Chipolte Shrimp Lettuce Wraps
Pepper Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Green pepper, peeled, seeded, and cut into strips
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 sprigs cilantro for garnish
2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, green pepper, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Spoon sauce on the lettuce leaves, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Ogdog13 11-18-2009 09:53 AM

Simple Shrimp Stir Fry
  • 1 pound large Shrimp
  • 1/2 Garlic bulb
  • 1 sweet Red Pepper, deribbed, julienned
  • 2 Green Onions, green part only, julienned
  • 1 tsp Lemon Juice

Peel and devein shrimp. Rinse and pat dry with paper towel. Heat garlic in large fry pan until soft. Add shrimp and red pepper and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice.

Ogdog13 11-18-2009 10:02 AM

Three-Chile-Dusted Shrimp with Quick Pepper Relish
  • 3 1/2 teaspoons Spenda
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chile powder
  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds peeled and deveined large shrimp
  • 5 teaspoons olive oil, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons bottled minced garlic
  • 2 teaspoons bottled minced ginger
  • 1/2 cup shopped green pepper
  • 1 1/2 tablespoons cider vinegar
  • 1/2 cup chopped green onions
Combine 2 teaspoons Splenda, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell peppers, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.

Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with pepper mixture.

mblanken 11-18-2009 10:29 AM

I am new to this site and I have been reading some of the recipes(which sound amazing) and I have noticed that you have abbrevations for some of the ingredients. My first question is what does WF stand form most of the others I have been able to figure out.


Ogdog13 11-18-2009 11:06 AM

Fish Tacos Lettuce Wrap
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • Lettuce Leaves for wrapping tacos
  • 2 cups shredded cabbage
Preheat oven to 425°.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Divide fish evenly among lettuce leaves; top each with 1/4 cup cabbage.

Ogdog13 11-18-2009 11:13 AM

Fish Tacos Lettuce Wrap
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • Lettuce Leaves for wrapping tacos
  • 2 cups shredded cabbage
Preheat oven to 425°.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Divide fish evenly among lettuce leaves; top each with 1/4 cup cabbage.

PRINCASS 11-18-2009 12:36 PM

WF=Walden Farms(brand name)=no fat, no carb, no sugar condioments ex: salad dressings, mayo, marshmellow dips, BBQ sauce and syrups.

Ogdog13 11-18-2009 04:34 PM

Thanksgiving Low-Carb Stuffing
This is NOT IP compliant, but it is lower in carbs/sugars/fat than standard stuffings.

• 1 loaf low carb bread, crumbled or cut into cubes
• 1 large onion, chopped
• 6-7 cups chopped celery - about 2 small bunches
• 1 green Bell pepper, chopped
• 1 zucchini, chopped
• 1 bunch parsley, chopped (about 2 cups)
• 4 teaspoons poultry seasoning, such as Bells
• 1/2 teaspoon pepper
• Salt - start with 1/2 teaspoon, or 1 T chicken or turkey soup base (see below)
• 1 cup water or broth, plus more according to moisture needed
• 1 egg
• 1 T cooking oil
1) 1 - 1½ lb loaf of low-carb bread if you have access to it. Different types of bread will bring different results, so you may have to adjust the amount of liquid, seasonings, etc.
2) Sauté' onion, celery, zucchini and pepper until soft. Add parsley and cook for a minute or so, until wilted. Add seasonings.
3) Mix together the vegetables and the bread. Add a cup of broth or water, egg, stir, and taste. Adjust seasoning and moisture. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. Mix well and bake at 350 F. for about half an hour, or until browned on top.

Ogdog13 11-18-2009 04:35 PM

Thanksgiving Wild Mushroom Gravy
This is and Atkins diet recipe, not IP compliant...but still is lower in carbs/sugars/fat than normal gravy.

Wild Mushroom Gravy
• 2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 10 ounces shiitake mushrooms, rinsed, stemmed and sliced
• 1 tablespoon chopped fresh thyme leaves
• 1 clove garlic, minced
• 1/4 cup dry sherry
• Salt and freshly ground black pepper
• 1/2 teaspoon white wine vinegar
Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Ogdog13 11-18-2009 04:39 PM

Thanksgiving Bourbon Sweet Potatoes
This is a modified version of Emeril's bourbon sweet potatoes, modified to be lower in carbs, lower in sugar, higher in fiber.

Bourbon Sweet Potatoes

• 1 3/4 to 2 pounds sweet potatoes
• ½ can Pumpkin pie filling
• 1 teaspoon olive oil
• 1/2 cup heavy cream
• 1/4 cup bourbon whiskey
• 3 tablespoons packed Splenda brown sugar
• 2 tablespoons molasses
• 1/8 teaspoon salt


Preheat the oven to 350° F.

Place the potatoes on a foil-lined baking sheet.

Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending upon their size. Remove from the oven and let sit until cool enough to handle.

Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth.

Cover to keep warm, or gently reheat before serving.

PRINCASS 11-19-2009 03:35 PM

Thanksgiving Stuffing Idea
Stuffing is going to be my enemy....so if I have an alternative....

Low Carb Stuffing


1 head cauliflower
6 links of frozen sausage
One can of mushrooms (small)
Chopped onion
Chopped celery
1 tablespoon (or more) garlic (I use the jarred kind)
Fresh cilantro if you have it (I actually buy this frozen in a bottle and use that)
Salt and Pepper to taste

Take one head of cauliflower and chop it up pretty fine (I actually used the high slicing blade in the Cusinart -- there were a few larger slices, but it worked fine. Of course, you can use a knife. My husband tells me my chopping skills are nonexistant so I rely on the machine. Oh well, I can type.) Steam it for 5 minutes or so to get it a little soft. (I used a double boiler.) You will cook it some more later.

Nuke about six links of sausage so they are unfrozen.

Meanwhile, in the Cusinart, chop up one small onion using the lower blade. (Leave the onion and other ingredients that you add in the Cuisinart. This makes it easier.)
Add two long stalks of celery
Add one can of mushrooms
Add one small carrot (for color -- unless your kids hate carrots, then omit)
Add the garlic)
Add the cilantro
Add the defrosted sausage

Saute the Cusinart mixture for 5 minutes in 2 tablespoons butter in a large pan, and then add the cauliflower.

Next mix:

2 Eggs that have been mixed with a fork
8 oz. cheese in a small bowl

Pour the egg and cheese mixture into the large saute pan, stir, and then take the whole mixture and put it into a large casserole dish. Cook it for 15 minutes at 350 or until it is bubbling.


Harmonymom2 11-19-2009 07:17 PM


Originally Posted by mblanken (Post 3016941)
I am new to this site and I have been reading some of the recipes(which sound amazing) and I have noticed that you have abbrevations for some of the ingredients. My first question is what does WF stand form most of the others I have been able to figure out.


WF stands for Walden Farms. Most of their products are sugar free & carb -free, or at least very low carbs

Ogdog13 11-19-2009 07:34 PM

Low Carb "potato" Salad
  • 16 ounce package frozen cauliflower
  • 1/2 cup mayonnaise
  • 4 ounce jar diced pimientos, drained well
  • 1/4 cup dill pickle relish, drained well
  • 1 tablespoon chopped onion, optional
  • 1 tablespoon white vinegar
  • 1 tablespoon Splenda or equivalent liquid Splenda
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon pepper
  • Salt, to taste
Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.

Ogdog13 11-19-2009 07:36 PM

Dijon "potato" Salad
10 ounces frozen cauliflower
2 tablespoons mayonnaise
1 tablespoon parsley, chopped
2 teaspoons Dijon mustard
1/2 teaspoon white vinegar
1/4 teaspoon granular Splenda
1/8 teaspoon dill
Dash pepper
Salt, to taste

Cook the cauliflower until tender-crisp; drain very well. Mix in the remaining ingredients then stir them into the cauliflower. Chill well.

Ogdog13 11-19-2009 07:38 PM

Bok Choy With Broccoli
  • 1 pound bok choy, about 1 medium bunch
  • 1 pound broccoli, about 1 large bunch
  • 1/2 cup water
  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce

Cut the stalks off the bok choy and cut into 1-inch pieces. Coarsely chop the leaves. Peel the broccoli stalks and cut into 1/4-inch pieces. Cut the broccoli florets into bite-size pieces.

In a large skillet or wok, bring 1/2 cup water to a boil. Add the bok choy stalks and the broccoli stalks and florets. Cover and simmer on medium-low heat until the broccoli is bright green, 5 minutes. Uncover; cook on high heat until the water evaporates, 2-4 minutes. Take the wok off the heat and add the bok choy leaves, oil and garlic. Put the wok back on the heat; cook, stirring often for 2 minutes or until the broccoli is tender-crisp. Add the ginger and soy sauce and toss well.

Ogdog13 11-19-2009 07:40 PM

Fried "rice"
  • 10-15 ounces fresh cauliflower, grated, about 1/2 head
  • 2 cloves garlic, minced
  • Cooking oil, 2 tablespoons to 1/4 cup
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 egg, beaten
  • 3 green onions, chopped
  • Dash pepper, optional

Heat the oil in a wok or large non-stick skillet on medium to medium-high. Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion and pepper, if using, and toss.

Ogdog13 11-19-2009 07:41 PM

Mexican "rice"
  • 10 ounces fresh cauliflower, grated, 1/2 medium
  • 1 small onion, slivered, 2 1/2 ounces
  • 2-3 tablespoons butter or oil or a combination
  • 1/2 cup salsa
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1/8 teaspoon granular Splenda
In a very large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Ogdog13 11-20-2009 08:31 AM

15-Minute Chicken Breast Marinade
  • 1/4 cup Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless skinlesschicken breast halves
Combine the first five ingredients, mixing well; spread on both sides of chicken.

Place chicken on a plate. Marinate at room temperature for 15 minutes (or for several hours in the refrigerator.)

Grill, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.

Ogdog13 11-20-2009 08:33 AM

Americanized Chicken Chop Suey Recipe
  • 2 Wholechicken breasts, skinned, halved & boned
  • 1 teaspoon Salt
  • 1 teaspoon Minced crystallized ginger
  • 1 cup Sliced celery
  • 1 can (5 oz.) water chestnuts, drained & sliced
  • 1 Onion, sliced
  • 2 cups Chicken bouillon
  • 2 tablespoons Soy sauce
  • 1 cup Sliced mushrooms
  • 1 can (1-lb.) can bean sprouts, drained
Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes.

Ogdog13 11-20-2009 08:33 AM

Blackened Chicken
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 2 boneless chicken breast halves
  • cooking spray
Mix together all the spices. Coat chicken breasts with cooking spray, and then sprinkle one side with spice mixture.

Heat a cast iron skillet over high heat until it is very hot. Place chicken in hot pan, seasoned side down, and cook for 2 minutes. Turn, and cook 2 minutes on other side.

Place breasts on baking sheet coated with cooking spray. Bake at 350degrees F for 10 minutes or until done

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