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Ogdog13 11-20-2009 08:34 AM

Bell Pepper-Rosemary Chicken
  • 2 tablespoons olive oil
  • 12 ounces boneless, skinlesschicken breast halves, cut into 2-inch by 3/8-inch strips
  • 1 red bell pepper, cut into 3-inch by 3/8-inch strips
  • 1 yellow bell pepper, cut into 3-inch by 3/8-inch strips
  • 1/2 green bell pepper, cut into 3-inch by 3/8-inch strips
  • 1 medium onion, cut into 3-inch by 1/4-inch strips
  • 1/4 cup fresh lemon juice
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon freshly ground pepper, or to taste
Heat half of the oil in a large nonstick skillet or sautι pan over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.

With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining oil in the skillet. Add the bell pepper and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute, or until heated through. Taste and adjust the seasoning.

Ogdog13 11-20-2009 08:35 AM

Breast of Chicken in Jalapeno-Citrus Marinade Recipe
  • 4 Boneless skinlesschicken breasts
  • 2 Jalapeno; seeded
  • 1/4 cup Chopped cilantro; or italian
  • 1 lemon, juiced
  • 4 cloves Garlic
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Kosher salt; (i use regular)
  • 1/2 teaspoon Ground black pepper
  • 2 tablespoons Olive oil
Combine marinade ingredients in blender. Marinate chicken in refrigerator for 24 hours. Remove chicken from marinade. Do not wipe. Bake, saute, broil or grill. Enjoy!

Ogdog13 11-20-2009 08:35 AM

Calabacita con Pollo Recipe
  • 4 smallchicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seed, crushed
  • 3 cloves garlic, minced
  • 1 small white onion, chopped
  • 1 1/2 cup frozen corn
  • 2 medium zucchini
  • 1 can (10-ounce size) diced tomatoes with roasted garlic
  • 1/2 cup water (more as needed)
  • salt and pepper
Cut chicken breasts into bite-size pieces. Heat olive oil in a Dutch oven or large skillet. Saute chicken with half of the cumin seed and half of the garlic until brown. Add onion halfway through browning. While chicken is browning, remove corn from cob and dice squash. When chicken is browned, add remaining ingredients, including enough water to achieve desired consistancy. Cover pan and simmer until squash and corn are tender.

Ogdog13 11-20-2009 08:36 AM

Cantina Chicken
  • 4 boneless chicken breasts
  • 2 teaspoons chile powder
  • 2 tablespoons olive oil
  • 1 can (14 1/2 ounce size) Mexican-style tomatoes
  • 1 can chopped green chiles
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hot pepper sauce
  • shredded lettuce
Rub chicken with chile powder. In large nonstick skillet, over medium heat, heat oil. Add chicken, cook 4 to 5 minutes on each side, or until browned.

Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce, add to skillet. Reduce heat to medium-low, cover and simmer 12 to 15 minutes, or until chicken is cooked through.

To serve, place chicken on bed of shredded lettuce, top with sauce from skillet.

Ogdog13 11-20-2009 08:37 AM

Cape Breton Chicken Recipe
  • 4 uncooked boneless, skinlesschicken breast halves, cubed
  • 1 medium-sized onion, chopped
  • 1 small-medium-sized green bell pepper, chopped
  • 1 cup celery, chopped
  • 1 quart low-sodium stewed, or crushed,tomatoes
  • 1 cup water
  • 1/2 cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown Splenda
  • 1 teaspoon black pepper
Combine all ingredients in slow cooker.

Cover. Cook on low 7 hours.

Ogdog13 11-20-2009 08:37 AM

Chicken Breasts With Herb Basting Sauce
  • 4 bone-in chicken breast halves, with skin
  • 1 1/2 tablespoon chopped fresh parsley
  • 3 tablespoons olive oil
  • 1 tablespoon minced onion
  • 1 clove crushed garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon hot pepper sauce
Make basting sauce by combining olive oil, grated onion, garlic, salt and pepper, herbs, and chili sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Ogdog13 11-20-2009 08:38 AM

Roasted Brussels Sprouts
• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Ogdog13 11-20-2009 08:38 AM

Braised Brussels Sprouts
  • 1 small onion
  • 1 pound Brussels sprouts
  • 1/4 cup olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 cup stock
  1. 1/2 cup water and a bouillon cube
  2. salt or soy sauce to taste
Saute the onions in the olive oil. Add the sprouts and briefly sear. Add the remaining ingredients, cover, and simmer until sprouts are tender.

Ogdog13 11-20-2009 08:39 AM

Brussels Sprouts with Mushroom Glaze
  • 8 lg Dried Mushrooms
  • 1 1/3 c Vegetable Broth
  • 2 ts Lemon Juice
  • 2 ts Dijon Mustard
  • 1 ts Dried Thyme
  • 2 lb Brussels Sprouts; stemmed & halved
Soak mushrooms in stock until tender, about 1/2 - 1 hour.
Reserve the stock that the mushrooms have been soaking in. If mushroom stems are tough, remove and discard. Thinly slice mushrooms.
Pour stock into a nonstick frying pan and bring to a boil. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 min. Immediately add mushrooms and brussels sprouts. Toss well.

Ogdog13 11-20-2009 08:40 AM

Lemony Brussels Sprouts
  • 3/4 lb Trimmed Brussels sprouts, halved
  • 1/2 ts Grated lemon rind
  • 1 tb Fresh lemon juice
  • 1 ds Salt
  • Coarsely ground pepper
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain.
Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Yield: 2 servings.

Ogdog13 11-20-2009 08:41 AM

Spicy Eggplant And Broccoli In Ginger Sauce
  • 2 pounds Japaneses Eggplant, preferably the small dark purple variety
  • 3 tablespoons Olivee Oil
  • 1 tablespoon minced Garlic
  • 1 teaspoon Ground Chili Paste
  • 2 tablespoons minced Fresh Ginger
  • 1/2 small Yellow Onion, cut into thin wedges
  • 3 cups Broccoli Florets, cut into bite-size pieces, blanched, and shocked in ice water
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Vegetarian Oyster Sauce
  • 1/2 cup Water
  • 1/2 Red Bell Pepper, julienned
  • 1/4 cup Fresh Thai Basil Leaves, halved
  • 6 Fresh Cilantro Sprigs, for garnish


1. Mix water with cornstarch. Set aside.
2. Slice eggplant in half lengthwise. Slice eggplant halves into approximately Ύ” slices.
3. Soak eggplant in water to prevent discoloration.
4. Remove eggplant from water.
5. Heat oil in wok over medium heat. Add garlic, ground chili paste, and fresh ginger to wok. Stir-fry 20 seconds.
6. Add eggplant to wok. Stir-fry 4 minutes. Add onion wedges, broccoli florets, soy sauce, and oyster sauce, reduce heat and stir-fry 3-4 minutes.
7. Stir cornstarch mixture. Add 1 tablespoon at a time and stir to thicken sauce. Stop when sauce coats back of spoon nicely.
8. Add red bell pepper and basil. Remove from heat.
9. Transfer to serving dish.
10. Garnish with cilantro.

Ogdog13 11-20-2009 08:41 AM

Grilled Eggplant With Garlic Sauce And Mint
• 1 tablespoon finely chopped garlic
• Salt and pepper
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon red chili flakes
• 4 Asian eggplants, halved lengthwise
• Vegetable oil
• Chopped fresh mint or cilantro leaves
Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

Ogdog13 11-20-2009 08:42 AM

Roasted Eggplant Spread
• 2 medium eggplants, peeled
• 1 red bell pepper, seeded
• 1 red onion, peeled
• 2 garlic cloves, minced
• 3 tablespoons good olive oil
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 tablespoons chopped parsley, plus extra for garnish
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Ogdog13 11-20-2009 08:43 AM

Cobb Salad
  • 1/2 head of romaine
  • 1/2 head of Boston lettuce
  • 1 small bunch of frisιe (curly endive)
  • 1/2 bunch of watercress, coarse stems discarded
  • All lettuces should be rinsed, spun or patted dry, and coarsely chopped
  • FF Ham
  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
  • 2 tablespoons chopped fresh chives

Compose the salad. Arrange the chicken, the ham, and the tomato decoratively over the greens and garnish the salad with the grated egg and the chives.

Ogdog13 11-20-2009 08:44 AM

Cowboy Steak
• 1 2-lb "Cowboy Steak" (flank steak)
• Salt
• Pepper
• 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 4-6 garlic cloves
• 3 Tbsps fresh oregano leaves
• 3 Tbsp white wine vinegar
• 3/4 cup olive oil
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
1 Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2 Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving.

Serve steak with remaining chimichurri sauce.

Ogdog13 11-20-2009 08:46 AM

Grilled Tri-Tip Steak with Bell Pepper Salsa Recipe
  • 2 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • A couple of turns of freshly ground black pepper
  • A sprinkling of salt
  • 1 2-pound tri-tip steak or roast
  • Salt
  • Freshly ground black pepper
  • Salsa
  • 1 large green bell pepper, stem and seeds removed, finely chopped (if you don't have green, probably any color will do)
  • 6 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 Tbsp chopped parsley, basil, or arugula
  • 1/4 teaspoon red chile flakes
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper to taste
1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)

2 Prepare the grill for direct high heat. If you are using charcoal, use
approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.

3 When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.

4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

6 Prepare the salsa by combining all of the salsa ingredients into a small bowl.

7 Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.

Ogdog13 11-20-2009 08:47 AM

Dad's Fish Stew Recipe
• 6 Tbsp olive oil
• 1 cup of chopped onions
• 2 large garlic cloves, chopped
• 2/3 cup fresh parsley, chopped
• 1 cup of fresh chopped tomato (about 1 medium sized tomato)
• 2 tsp of tomato paste.
• 8 oz of clam juice (or shellfish stock)
• 2/3 cup chicken stock
• 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
• Touch of dry oregano, Tabasco, thyme, pepper
• Salt
1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sautι 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, chicken stock, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Ogdog13 11-20-2009 08:48 AM

Herbed Roast Chicken Recipe
  • One 5 lb. chicken
  • Salt and freshly ground black pepper
  • 3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
  • 1/4 cup olive oil
  • 1 lemon, halved
  • 4 bay leaves
  • 1 sprig of fresh rosemary
1 Preheat oven and a roasting tray to 400°F. Wash chicken inside and out; pat it as dry with paper towels. Rub the cavity with salt. Carefully grab the skin at the tip of the chicken breast and pull up gently. With your other hand, gently separate the skin from the breast meat. Sprinkle a little salt in the gaps and push in as much of the chopped herbs as you can. Drizzle in a little olive oil. Stuff the chicken with lemon, bay leaf and rosemary and whatever may be left of the fresh herbs. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine.

2 Rub a little olive oil into the skin of the chicken and season generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side, breast side down, on the tray and put back in the oven. Allow to cook for 5 minutes, then turn it over on to the other side, breast side down. Cook for another 5 minutes and then place the chicken on its back. Cook for 1 hour. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.

Ogdog13 11-20-2009 08:49 AM

Red Chile Marinated Grilled Chicken Recipe
• 3 pounds bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat
• Salt
• 1 1/4 cup Mexican red chili sauce, either homemade* or canned (if you are gluten intolerant and are using canned chili sauce, make sure to read the ingredients on the can, some makers put wheat products in their sauce)
• 1 Tbsp olive oil
• 1 Tbsp white or cider vinegar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cumin
• A couple of turns on a black pepper grinder
• A pinch of dried oregano, crushed
• 1 teaspoon minced garlic
• Thinly sliced lettuce or cabbage
• Thinly sliced radishes
• Cilantro
1 Heat oil in a medium sized saucepan on medium heat. Add the chili sauce. Add vinegar (2 Tbsp if using canned sauce, 4 Tbsp in you've made your own sauce), cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic. Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool.

2 Sprinkle salt over all the chicken pieces on all sides. Put chicken pieces in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade. Marinate in the refrigerator at least one hour, preferably overnight.

3 Remove the chicken from the refrigerator before starting up the grill. Preheat your grill, allowing for a space on the grill for cooking the chicken with indirect heat. (If using coals, move all the coals to one side of the grill, if using gas, after the grill is hot, turn off one of the burners.) Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade. Place the chicken pieces on the indirect heat part of the grill (not over a flame or coals). Cook, covered, for 25-30 minutes, turning the pieces over after the first 15 minutes. Try to keep the temperature in the grill around 350°F. Chicken is done when juices run clear, breasts have an internal temperature of 165°F and thighs 175°F.

3a no grill If you aren't in a grilling mood, you can bake the chicken pieces in the oven. Preheat the oven to 350°F. Place the chicken pieces in a roasting pan, skin-side up. Cook for about 45-50 minutes, until breasts have an internal temperature of 165°F and thighs 175°F.
Serve garnished with sliced avocado, sliced lettuce or cabbage dressed with a little vinegar and oil, sliced radishes and cilantro.

Ogdog13 11-20-2009 08:49 AM

Roasted Asparagus Recipe
• 1 lb asparagus spears (thick spears are best for roasting)
• 1-2 Tbsp olive oil
• 2 cloves garlic, minced
• Kosher Salt
• Freshly grated black pepper
• Lemon juice
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Ogdog13 11-20-2009 08:50 AM

Salmon Salad Recipe
• 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
• 2 celery stalks - finely chopped
• 1/2 red onion - peeled, finely sliced
• 1 Tbsp of capers (strain out the pickling juice)
• The juice of 1 lemon (regular lemon, not Meyer lemon)
• 1 Tbsp extra-virgin olive oil
• 2 Tbsp fresh dill - chopped
• Salt and freshly ground pepper
Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon. Serves 4.

Ogdog13 11-20-2009 08:51 AM

Seared Ahi Tuna Recipe
• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil (can substitute olive oil)
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Ogdog13 11-20-2009 08:52 AM

BIG MAC (no cheese) IN A BOWL
  • 1/2 pound raw ground beef, about 5 1/2 ounces cooked weight or 153 grams cooked *
  • Salt and pepper, to taste
  • 1 teaspoon minced dry onions
  • 46 grams dill pickle slices or 2 dill spears, chopped, about 1 5/8 ounces
  • 2 tablespoons WF Thousand Island Dressing
  • 1 1/2 ounces iceberg lettuce, shredded
Brown the ground beef, drain off any fat, season with salt and pepper.. Meanwhile, soak the dry onions in a little water to rehydrate them. Put the meat in a large salad bowl and add the remaining ingredients. Toss and eat at once.

Ogdog13 11-20-2009 08:53 AM

Green Beans Braised With Shiitake Mushrooms
  • 1/2 ounce dried shiitake mushrooms, about 10-11 small mushrooms
  • 1 cup boiling water
  • 1 tablespoon soy sauce
  • 1 teaspoon granular Splenda or equivalent liquid Splenda
  • 1 teaspoon oil
  • 1 teaspoon fresh ginger, grated
  • 1 pound fresh green beans, ends trimmed
  • Salt and pepper, to taste
Put the mushrooms in a medium bowl; add 1 cup boiling water. Cover the bowl with plastic wrap and let stand 5 minutes. Remove the mushrooms and reserve the liquid. When the mushrooms have cooled, remove the tough stems and dice the caps. Strain the liquid through a paper towel lined strainer. Add the soy sauce and Splenda to the liquid and set aside.
In a large skillet, heat the oil over medium-high heat until almost smoking. Add the ginger and cook 20-30 seconds. Add the beans, mushrooms and drained liquid. Stir to combine then cover and reduced the heat to low. Simmer, stirring occasionally, 15-20 minutes. Turn the heat up to high very briefly to evaporate the liquid in the bottom of the pan. Season with salt and pepper.

Ogdog13 11-20-2009 09:02 AM

Stir-fried Bok Choy With Ginger & Soy
  • 1 3/4 pounds bok choy, about 1 medium head
  • 2 tablespoons soy sauce
  • 1 teaspoon granular Splenda
  • 2 tablespoon oil
  • 2 1/2 ounces onion, sliced thin
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
Trim about an inch of stalk off the bottom of the head of bok choy. Separate the leaves; wash and pat dry. Cut the green leafy part away from the stalks, reserving the stalks. Cut the stalks into thin strips. Stack the leaves and cut crosswise into thin strips. Keep the leaves and stalks separate.
Mix the soy sauce and Splenda in a small bowl. Heat the oil in a wok or large skillet over high heat until almost smoking. Add the onions and stir-fry for a few minutes or until they start to soften. Add the bok choy stalks, garlic and ginger and cook until the bok choy is tender-crisp, stirring frequently. Add the bok choy leaves and the soy sauce mixture. Cook and stir until leaves are wilted, about 1 minute.

Ogdog13 11-20-2009 09:02 AM

Zucchini Fries
  • 1 pound zucchini, small to medium
  • 2 tablespoons oil, about
  • Salt and pepper
Cut each zucchini in half crosswise, then into quarters lengthwise. Put in a bowl and toss with the oil to coat. Sprinkle with salt and pepper. Place in a foil-lined baking pan in a single layer. Roast at 400Ί for 15 minutes; flip and roast another 10 minutes or so until past the soft stage and until crispy.

Ogdog13 11-20-2009 09:03 AM

Fried Zucchini Strings
  • 1 medium zucchini, about 5 1/4 ounces after trimming *
  • Oil for deep frying
  • Salt
Using a julienne peeler, cut the zucchini into very thin pasta-like strips. Discard the center core with the seeds. Blot with paper towel to remove as much moisture as possible. Heat 3 inches of oil in a deep fryer to 375Ί (see my comments below). Add the zucchini strands without crowding the pan. Turn when the zucchini is golden brown. Brown the other side; remove and drain on paper towel. Sprinkle with salt and serve at once.

Ogdog13 11-20-2009 09:03 AM

Even Better "heinz" Ketchup
  • 6 ounce can tomato paste
  • 8 ounce can tomato sauce *
  • 1/4 cup plus 3 tablespoons white vinegar
  • 3 tablespoons granular Splenda or equivalent liquid Splenda
  • 1/4 teaspoon onion powder
  • 1/2-1 teaspoon salt
  • 1/16 teaspoon allspice
  • 1/16 teaspoon ground cloves
  • 1/16 teaspoon cinnamon
  • 1/16 teaspoon garlic powder
Mix all of the ingredients well. Keep refrigerated.
Makes 1 3/4 cups or about 28 tablespoons

Ogdog13 11-20-2009 09:04 AM

"heinz" Ketchup
  • 6 ounces can tomato paste
  • 2 teaspoons granular Splenda or equivalent liquid Splenda
  • 1/4 cup vinegar
  • 1/4 cup plus 1/3 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • Dash celery salt
Combine everything in a pan over medium heat. Whisk until smooth. Bring to a boil; reduce the heat and simmer 20 minutes, stirring often. Remove from the heat and cover until cool; chill.

Ogdog13 11-20-2009 09:16 AM

Chicken Soup
  • 500 g skinless chicken breasts
  • 4 celery, chopped
  • 1 leek, chopped
  • 1 cup green beans, chopped
  • 2 tablespoons parsley, chopped finely
  • 1 garlic clove, crushed
  • 3-4 tablespoons chicken stock
  • 8 cups water
  • salt & pepper

Bring water to boil.

In the meantime, cut up all the vegetables into small cubes.

Cut the chicken into 1cm cubes.

Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.

Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.

Soup is ready when all ingredients have sunk to the bottom!

Ogdog13 11-20-2009 09:20 AM

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

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.

Ogdog13 11-20-2009 09:23 AM

Low-Fat Substitute for Heavy Cream
Ό cup 1% milk

Ό cup Evaporated skim milk

Ogdog13 11-20-2009 12:41 PM

Oven-Baked Rutabaga Fries
  • Rutabagas
  • Olive Oil
  • Salt, garlic powder, and paprika
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.

Ogdog13 11-20-2009 12:56 PM

Unstuffed Cabbage
  • 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
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.

echobaby 11-20-2009 01:36 PM


Originally Posted by Ogdog13 (Post 3019383)
Low Carbohydrate Recipe
One large egg
1 tablespoon non-fat creamer
1 teaspoon oil
1/4 teaspoon sugar substitute (adjust to taste)
1/8 teaspoon vanilla

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.

You mean the powdered creamer in the canister?

Ogdog13 11-20-2009 05:48 PM


Originally Posted by echobaby (Post 3019696)
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.

Ogdog13 11-20-2009 05:49 PM

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.

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.

Ogdog13 11-20-2009 05:51 PM

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.

Ogdog13 11-20-2009 05:51 PM

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.

Ogdog13 11-20-2009 05:53 PM

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.

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