|
Ideal Protein Diet - Recipes
Please post your recipes here....
|
MOM'S SALAD DRESSING
1/2 c. olive oil 1/2 c. vinegar 1/2 c. water 1/4 c. Splenda 1 t. seasalt Mix altogether. Can add garlic, oregano, hotsauce, etc. to your taste. Don't know if this is legal or not...but it sure beats WF dressings. Note: I usually had used canola oil. I find with the olive oil, I have to remember to take it out earlier to liquify - or zap it in the microwave for 30 seconds. |
MY A-1 SAUCE
1/4 c. WF catsup 1/4 c. WF BBQ sauce I add soy sauce, worchestershire sauce, garlic powder and Splenda to taste. Also use this as a BBQ sauce for chicken. |
Hey everyone! I was able to register for idealtogo and found some recipes on there that I will be posting :)
Cookies-Oatmeal Here is a good idea to mix things up a bit! Dry Ingerdients 1 package Ideal oatmeal 1 package Ideal butterscotch or chocolate pudding 1/8 cup rolled oats 1/4 tsp sea salt 1 tsp Splenda (or stevia) sprinkle cinnamon to taste 1/8 cup slivered almonds 1 tsp baking powder one egg white 1 tsp vanilla enough water to get a cookie dough texture Combine dry ingredients, then add 3 liquid items at the end to get cookie dough texture. Spray lightly olive oil Pam spray and place 10 cookies on sheet. Bake at 325 for 5-10 minutes or desired degree of moisture. Test center of cookie with toothpick to see if baked. |
Sauteed Baja Fish
2-6oz white fish fillets, such as tilapia,halibut or flounder 1 1/2 tbs. olive oil 1/2 tsp. Chile powder 1 lime, cut into wedges snipped fresh cilantro Lightly rub fillets with 1 tbs. olive oil and season with chili powder. Rub remaining 1/2tbs. oil in a heavy skillet. Heat skillet over high heat. Saute fillets for 3min per side, or until fish just flakes easily with fork. Serve with lime wedges and snipped cilantro. |
Chicken Lettuce Wraps
25 min | 10 min prep SERVES 2 • 2 tablespoons oil • 12-14 oz of boneless skinless chicken breasts (will cook down to about 5 oz / person) • 1 cup water chestnut • 1-2 cups mushroom • ½ cup chopped onions • 1 tablespoon minced garlic • 4-6 leaves iceberg lettuce Special Sauce • 1/4 cup sweetener • 1/2 cup water • 2 tablespoons soy sauce • 2 tablespoons rice wine vinegar • 2 tablespoons sugar free ketchup • 1 tablespoon lemon juice • 1/8 teaspoon sesame oil • 1-2 teaspoon garlic chile sauce Stir Fry Sauce • 2 tablespoons soy sauce • 1 tablespoons sweetener • 1/2 teaspoon rice wine vinegar 1. Make the special sauce by dissolving the sweetener in water in a small bowl. 2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3. Mix well and refrigerate this sauce until you're ready to serve. 4. Eventually add your desired measurement of garlic chili sauce to the special sauce mixture to pour over the wraps. 5. Bring 1 tablespoon oil to high heat in a wok or large frying pan. 6. Saute chicken breasts for 4 to 5 minutes per side or done. 7. Remove chicken from the pan and cool. 8. Keep oil in the pan, keep hot. 9. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 10. Prepare the stir fry sauce by mixing the soy sauce, sweetener, and rice vinegar together in a small bowl. 11. When chicken is cool, chop it to the size of small peas. 12. With the pan still on high heat, add another Tbsp of vegetable oil. 13. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 14. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 15. Top with "Special Sauce". |
chicken shawarma
*Prep Time: 5 minutes *Cook Time: 15 minutes Ingredients * 3 tbsps of olive oil * 1 lb of boneless, skinless chicken breasts cut into 1/2 inch pieces. * 3 tbsps garam masala Directions *Sprinkle one side of chicken pieces with garam masala and place seasoned side down in hot olive oil. *Sprinkle top of chicken with more garam masala and saute' for 5 minutes. *Turn chicken pieces, adding more olive oil as needed, and saute' for 5-10 minutes or until chicken is cooked completely. |
Here is my "modified" version of the WW zero point soup.
3 c. chicken or beef broth (fat free and reduced sodium) 2 garlic cloves 1/2 c. celery 1 T tomato paste 2 c. chopped cabbage 1/2 c. onion 1/2 c. frozen or fresh green beans 1/2 c. chopped zucchini 1/2 t. dried basil 1/2 t. dried oregano sea salt and pepper to taste Spray the bottom of a medium sauce pan with olive oil cooking spray. Saute the garlic and celery on medium-low heat until celery starts to soften. Add 1/2 c. of the stock, cabbage and zucchini and saute for a few more minutes. Add the tomato paste and stir around. Add the rest of the stock, green beans, onion, basil, and oregano. Let simmer for 10-15 min. Sea salt and pepper to taste. This recipe has 4 cups of vegetables added so I just considered it 2 servings. I also counted it as 1/2 cup of restricted veggies since it has green beans and tomato paste. |
Heres a meal i make several times a week
Stirfry 5 oz - beef or chicken - Or - 7 0z shrimp - sautee and remove from pan Stirfry veggies in 1 teaspoon Cocunut oil or / Olive oil 1 - cup bok choy - chopped 1 - cup fresh bean sprouts 3 - raw mushrooms 1 - clove minced garlic 1/2 - teaspoon SeaSalt 1-teaspoon soya sauce Fresh ground pepper Top with chopped green onion Sometimes just for a variation to the Soya Sauce - i will add a small amount of the WF BBQ sauce. THis tastes really good.... |
Tuna Salad
THis is a meal (supper) I make when I am in a hurry.
Tuna Salad - Large meal size serving Chopped fresh lettuce - Romaine is my fave for this salad 1/3 cup red onion diced 1/2 celery diced 1-3 cup green peppers 5 cherry tomatoes - counted as part of restricted veggies 1 - can flaked albacore tuna - I use flaked, (packed in water only) Dressing I make this so often alls i really measure is the Olive Oil. 1 - 2 Teaspoons Extra Virgin Olive Oil 2 - Tablespoons WF Honey Dijon Salad Dressing 1 - clove or teaspoon garlic ( I use the minced garlic from jar) 1 - teaspoon mustard Lemon Juice - Generous squirt White vinegar - squirt fresh ground pepper Sweeten with splenda if you prefer sweeter (i do) I like this dressing alot and use it on my broccoli and asparagus from time to time.... |
picked these up when i registered at IP. Hope you like them
MINI MUFFINS 35ml cold water, mix with 1 pack of IP Chocolate crepe & Muffin mix (or the orange). If using orange i would add some cinnamon. Put in small muffin tins. Bake 350 degrees for 10min. can "frost" them with IP pudding of your choice. CRACKERS - made with plain crepe mix mix plain crepe mix with water so it is thich and spread on cookie sheet and add sea salt, garlic & others herbs you like on crackers. Bake 350 degrees until brown & crispy options: garlic, pepper, dill weed, sesame seed & dried bell pepper seasoning for steak. |
Vegetable Stir Fry - Great alternative to plain vegetables
1 Large Onion, cut into chunks 1/2 green pepper, cut into chunks or slices 1 package sliced mushrooms (14 oz) 3 cups chopped broccoli 1-2 bunches baby bok choy, large chop 8-12 oz bean sprouts 2 cloves garlic or 1 tablespoon of garlic from a jar (or to taste) 2 tsp minced ginger. Can use fresh, or the kind in a jar. 1/4 cup soy sauce. 1 tsp chili sauce. Adds heat. Found in the Asian Foods aisle. Should be 0 cal, 0 carbs. All of the vegetables and their quantities can be adjusted based on your taste and preference in vegetables. Heat large sautee pan over med-high heat. Add 1-2 tbsp olive oil. Once heated, add onions, mushrooms and peppers. Cook until these begin to soften, about 5 minutes. Stir frequently. Add Bok choy, broccoli, garlic, ginger, soy sauce, and chili sauce. Stir to evenly mix. Then cover. Cook about 5 minutes, stirring periodically. While broccoli is still semi-raw, add bean sprouts. Cook until broccoli is at desired done-ness, continuing to stir periodically. Portion into 2 cup quantities for your dinner vegetable, or lunch vegetable. |
Low Carb Low Cal Stuffed peppers
Ingredients 4-Large green peppers or red peppers, seeded, cored and sliced in half lengthwise 2 Tbsp- Olive oil ½ cup- Mushrooms, chopped ½ cup- Celery, chopped 1-Garlic clove, chopped 1-1¼ lb- Lean ground turkey (I use 93% lean) 1-Egg, beaten ¼ tsp- Garlic powder 1tsp- Italian seasoning, salt and pepper to taste 1-(14 ½ ounce) can Italian-style diced tomatoes, undrained 1-(8 oz) can tomato sauce (look at the carbs & sugar)-> NO SUGAR Feta cheese as a topping but only 1oz per serving on phase 1&2 remember the feta cheese is your 1oz of daily allowance of dairy! Preparation On stovetop in a medium skillet or saucepan, sautee mushrooms, onion, celery and garlic in olive oil until veggies are soft; remove from heat. Meanwhile, in a medium-mixing bowl, combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper Add sautee veggies mixture to turkey mixture; mix well Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish In a small bowl combine undrained tomatoes and tomato sauce; pour over peppers to cover Sprinkle with feta cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes. Uncover, sprinkle with feta and bake for an additional 10 minutes or until cheese is bubbly and browned Just remember this treat is a twice a week meal! |
Grilled Asparagus
Prep: 10min Cook: 10min Servings:4 Ingredients 1 1/2lb fresh asaparagus 2 tbsp olive oil 2 tsp lemon juice 1 tsp Dijon mustard salt and pepper tarragon or French shallots (optional) Preparation Preheat oven to 450. Cut and discard tails of asparagus. Place asparagus on a foil-lined rimmed baking sheet. Brush with half the olive oil (1 tbsp) and toss to coat. Make sure asparagus are tightly aligned. Grill in oven for 8-10 min, turn once. Meanwhile, in a small bowl, whisk remaining olive oil (1tbsp), lemon juice and mustard. When asparagus are cooked, place them in a service plate and pour vinaigrette. Garnish with tarragon or French shallots. * Turn the entree into a main course, top with lobster or crab meat. |
Oven Roasted Cauliflower
Prep Time: 10 min Cook Time: 30 min Serves: 6 to 8 servings 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets 1/3 cup extra-virgin olive oil 2 1/2 tablespoons lemon juice 1 1/2 teaspoons finely chopped fresh rosemary leaves 1 1/4 teaspoons kosher salt 1/2 teaspoon fresh cracked white pepper 1 1/2 teaspoons minced garlic Preheat the oven to 375 degrees F. In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove the pan from the oven and serve immediately. |
Oriental Beef Salad
Preparation: 20min Cooking: 8min Servings:4 Ingredients Dressing 2 tbsp Tamari sauce 2 tbsp Splenda or Stevia 1/2 cup extre-virgin olive oil 1 tsp ground coriander 1 tsp ground black pepper 1tsp ground anise Garnish 4x 3 1/2oz flank steak 1 cup mixed salad 4 green onions 1/4 cup sweet yellow pepper, grilled and cutin fine strips 1 English cucumber, minced 1/4 cup daikon radish, minced ( or red radish) 8 asparagus, tender-crisp grilled seasame seeds Preparation Mix Tamari sauce, Splenda, oil, coriander, black pepper and anise. Keep half the mixture as dressing. Brush steak with the other half. In a large skillet or on the barbecue, grill steak over medium-high heat, 2 to 4 min each side for a perfect cooking. Brush steak with marinade while cooking. Set aside. Share out mixed salad in 4 plates and put green onion. Scatter sweet pepper, cucumber and daikon radish. Garnish with asparagus. Sprinkle with reserved dressing. Cut steak into strips and place on salad |
Quote:
|
MOTHER-IN-LAWS SPINACH SALAD DRESSING (modified)
1 T. green onion 1 clove garlic, minced 1 t. sea salt pinch red pepper 1/4 c. - 1/2 c. Splenda 1/2 c. olive oil 1/4 c. vinegar juice of one lemon 1/3 c. Walden Farms catsup Shake it up. That's it.....(don't know how legal it is....you really don't need much for a great taste on your spinach). |
RATATOUILLE
Makes 4 servings ½ cup yellow or white onion, finely chopped 1 clove garlic, minced 2 teaspoons olive oil 2 cups eggplant, peeled and cubed 1 small zucchini (or yellow summer squash in season), halved lengthwise and cut into ¼-inch-thick slices (1 cup) 1 cup tomatoes, chopped ½ cup green bell pepper, chopped 2 tablespoons vegetable broth or water 1 tablespoon fresh basil, chopped (or ½ teaspoon dried basil, crushed) Salt and freshly ground black pepper to taste Heat oil in a large skillet over medium heat. Add onion and garlic to hot oil and cook until tender. Stir in vegetables, broth, and basil. Reduce heat to simmer. Add salt and pepper. Cover and let simmer for 20 minutes or until tender. Remove cover and cook 5 additional minutes or until thickened, stirring occasionally. Add shredded cooked chicken just before serving for a main dish. This is really good! |
Struggling!:(
HELP
I need suggestions for the dinner meal. I need to be more creative. Anything would be great. :hug: |
MARINATED VEGETABLES
1C vinegar (I use apple cider vinegar, but can use white) 1C salad oil (i use olive oil) 1T splenda 1T dill weed 1tsp salt 1tsp pepper 1tsp chopped garlic Add in quantities that you want - celery, broccoli, cauliflower, mushrooms, etc. Marinate overnight and enjoy. (you can tell when it is time to throw out if you haven't eaten it completely - it gets "slimy" when old) |
I think this is my husband and my favorite dinner option. We'll happily eat this even if not doing IP.
Juicy Chipotle Roasted Pork Tenderloin Ingredients: 1 pork tenderloin (1 - 1 1/2 pounds) Chipotle Rub by Pampered Chef*** (some other rub options are at the bottom of the page, if you don't have this) 1) Preheat oven to 350. 2) Sprinkle rub on outside of Pork Tenderloin until coated 3) Heat olive oil in pan over med-high heat. (preferred is a cast iron pan, or any pan that can go from stovetop to oven). 4) When pan is hot place pork tenderloin in pan, searing on all sides. Searing is important here - it seals the juices into the meat, so don't skip this step! To sear, turn the meat after about 1-2 minutes on the heat. Keep rotating until all sides have been seared. 5) Transfer the pan into the preheated oven (if you don't have a pan that can go from stove to oven, transfer into an oven-suitable pan). 6) bake for 20 minutes. 7) Remove from oven, slice and enjoy. Other Rub Alternatives If you don't have the awesome Chipotle Rub (and no - I'm not a PC rep!), here are a couple of alternatives: Herb and Garlic Rub 1 tbsp parsley, minced 1/2 tsp fresh thyme, minced 1 tsp garlic, minced 1 tsp rosemary, minced 1/2 tsp sea salt Garlic-Rosemary: 2 tsps Garlic Powder 1/2 tsp sea salt 1/2 tsp black pepper 1/2 tsp rosemarry Garlic-Rosemary: 1 tbsp Garlic Powder 1/2 tsp sea salt 1/2 tsp black pepper 1 tsp rosemarry Curried Rub 1 tbsp. curry 1 tsp. garlic powder 1/2 tsp sea salt Pinch of cayenne Be really cautious about buying pre-made rubs from the spice section. I've noticed many of the nutrition info shows 0 calories, but will list sugar as the 2nd or 3rd ingredient. |
Zucchini Ideas
These are not my own, I read them somewhere on the internet. I haven't tried either of them yet, but certainly will as soon as I begin Ideal Protein.
Large zucchini can be peeled, then sliced lengthwise and seeded. Now slice crosswise to make pieces that look like apple slices. These are seasoned with cinnamon or apple pie spice and a bit of allowed sweetener. Microwave in a small glass dish with a lid for a few minutes for a "baked apple" dessert. Or, the same ingedients can be simmered in a saucepan with a little water on the stove top until it is cooked down to "apple butter" and can used as a spread on crepes or topping on vanilla pudding. I love the idea of turning a veggie into dessert... and no need to waste the zucchini peels - I would chop them and add to soup or maybe a stir fry. Be creative! Ü |
lettuce wraps!
Just an FYI I do not do well with an "actual" recipe but I'll try and put it in recipe form!
I just made this for dinner and WOW I totally loved it! (I don't know if I was totally staving but still :lol:) 1lb ground turkey 1 garlic clove-chopped about 2 pinches of sea salt and then pepper a head of romaine lettuce -cleaned handful of bean sprouts teriyaki sauce what ever kind you like just watch the ingredients that it don't have MSG's or high carbs. So easy, So good and feeling and Totally legal for your dinner. |
Quote:
|
Hi, All. I was somewhat underwhelmed by the chocolate pudding, when that was the thing I was most looking forward to trying. Last night I fiddled around with it and came up with a great recipe:
Instead of very cold water, I mixed it at room temp. Added to the water beforehand: splash of real french vanilla extract dash of sea salt 1 1/2 packs of splenda shake until salt and splenda are dissolved. Add pudding packet and shake the **** out of it in a sealed tupperware. Put in freezer for 30 to 45 mins. I had the idea of making it into some kind of "ice cream", but I think the alcohol in the vanilla extract keeps it from freezing. I think the alcohol also changed the texture from doughy to a smooth real pudding texture. Man was it good. |
Echobaby, I did try the zucchini baked like apple slices at lunch today. I wasn't bad... I think it will all depend on the sweetener. I used vanilla stevia and stevia is not a favorite of mine. Ü
|
All of these recipes look delicious! Yeterday was my first day on IP - for dinner I got a little creative and made this:
7oz shrimp(raw, peeled, deveined) 3/4 cup frozen broccoli pieces 1/4 cup shredded red cabbage 1 tsp minced garlic Hot Red Pepper sliced/chopped (the amount you put in is up to you - I used the whole thing because Im a heat junkie) Low Sodium Soy Sauce Add a little olive oil to your pan - heat it over medium Add the garlic into the oil and cook it out for a few mins Throw the cabbage into the pan and cook for 2-3 mins Then add the Hot Pepper pieces - Cover with a lid for a few mins Add the frozen broccoli and cover for 7 mins Add the soy sauce(I use less than the suggested serving size because Im not a fan of soy or tamari) Throw the shrimp into the pan and cook until pink - stirring frequently to blend all of the flavors together Once the Shrimp is pink, remove from the heat and let sit covered for 2 mins. **While the above was cooking and resting - I used the in between time to chop up the other 1 cup of veggies allowed and made a salad** |
I love this pot roast!
Put your pot roast in the crockpot. Sprinkle with sea salt and pepper and cover with minced garlic. Then add about half a jar of sliced peperocinis along with half a jar of the juice. Cook on high all day. Enjoy!! You can even start the potroast from frozen. Yummy... |
Veggie Recipes
I got these recipes from the following site: http://kitchen-parade-veggieventure.blogspot.com/
ROASTED CAULIFLOWER Hands-on time: 5 minutes + occasional stirring Time to table: 50 minutes Serves 4 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 head cauliflower, cut in small florets Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt. NUTRITION ESTIMATE Per Serving: 112 Cal (56% from Fat); 4 g Protein; 8 g Tot Fat; 9 g Carb; 6 g Fiber; 37 mg Calcium; 1 mg Iron; 329 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points BRUSHED EGGPLANT Active time: 10 minutes Time to table: 50 minutes Serves 4 DRESSING 1 tablespoon good vinegar 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1 tablespoon good olive oil 1 pounds eggplant, stem removed, cut in 3/4 inch slices Salt & pepper Fresh herbs (optional, tarragon was great) Preheat oven to 375F. Combine dressing ingredients in a small bowl. Arrange eggplant on a baking sheet cut-side up (you might cover with foil unless it's non-stick). Brush the up-facing side of each slice, turn those with two cut sides upside down and brush the cut sides. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from oven, turn slices over and bake another 20 - 25 minutes or until golden and soft. NUTRITION ESTIMATE Per Serving: 60 Cal (50% from Fat, 8% from Protein, 42% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 7 g Carb; 4 g Fiber; NetCarb3; 3 g Sugar; 14 mg Calcium; 0 mg Iron; 341 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point SOURCE: Sara Moulton Cooks at Home SHREDDED ZUCCHINI with THYME Active time: 10 minutes Time to table: 25 minutes Serves 4 1 1/2 pounds zucchini 1 1/2 teaspoons kosher salt 1 tablespoon Dressing 1 teaspoon fresh thyme, dill or tarragon DRESSING Mix 1/4 cup vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 3/4 cup extra virgin olive oil. Remove the stem ends from the zucchini, then grate. Transfer to a colander, stir in the salt. Let rest for about 15 minutes in a sink or over a dish. Grab a handful of zucchini and squeeze out the liquid, repeating until no more can be easily extracted. Heat a skillet over MEDIUM HIGH. Add Dressing and zucchini. Toss gently. Cook until zucchini is hot and cooked through, turning occasionally. Stir in thyme. Serve immediately. NUTRITION ESTIMATE Per Serving: 50 Cal (45% from Fat, 14% from Protein, 41% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 6 g Carb; 2 g Fiber; 31 mg Calcium; 1 mg Iron; 921 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point MARINATED BRUSSELS SPROUTS Hands-on time: 20 minutes Chill 4 hours before serving Serves 8 • Generously salted water to cover • 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work) • 1 tablespoon olive oil • 4 tablespoons vinegar • 1 teaspoon soy sauce • ½ teaspoon dry mustard • ½ teaspoon salt & sugar • ¼ teaspoon oregano & thyme • Salt & pepper to taste Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain. Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving. NUTRITION ESTIMATE Per Serving: 67 Cal (24% from Fat); 2g Tot Fat; 0g Sat Fat; 11g Carb; 4g Fiber; 182mg Sodium; 0mg Cholesterol; Weight Watchers ½ point |
Pickled Eggs
These are so good. I use them on a salad or just as my protein for the day. You can use this brine for vegetables (asparagus, broccoli, cauliflower) also:
PICKLED EGGS 3 dozen boiled eggs, peeled 5 bay leaves 1 qt. vinegar 3 Tbsp. salt 1 cup cold water 1 Tbsp. garlic pepper 1 jar hot chili peppers Peel the boiled eggs and then put all of the ingredients together in a large glass jar and refrigerate for 3-4 weeks until pickled to your taste. |
Easy Baked Mahi-Mahi
Ingredients:
How to cook Easy Baked Mahi-Mahi with Mushrooms: Combine marinade. Wash the mahi-mahi fillets and place in zip lock bag. Pour marinade over the mahi-mahi fillets and move fish around so marinade covers and surrounds fish. Marinate in refrigerator for 1-4 hours. Spray glass casserole dish with cooking spray. Pour the marinated mahi-mahi fillets and marinade over sliced mushrooms in casserole. Bake in 350°F oven 20 minutes or until fish is flaky. |
Steamed Mahi-Mahi
Ingredients:
In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent. Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice. Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily. Remove only the fish to a heated plate and keep warm until sauce is ready. In the same skillet with all the onions, mushrooms, and garlic, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency. Pour sauce over mahi mahi filets. Serve immediately. |
Baked Tilpaia w/ Garlic and Olive Oil
Ingredients
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade. Preheat the oven to 350 degrees F (175 degrees C). If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil. Bake at 350 degrees F (175 degrees F) for 30 minutes. |
Poached Tilapia
Ingredients
Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil. Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes. |
Marinated Grilled Tilapia
Ingredients
Combine all ingredients, except fillets, in a large lidded container (I use a medium size Tupperware bowl) and shake well. Place fillets in marinade and give it another good shake to coat the fillets. Marinate fish in the marinade for 30 minutes. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side. Makes 4 servings |
Lemon-pepper Tilapia
Ingredients
Drizzle Olive Oil over fish Season the fish with all the dry spices and Dill Squeeze the juice of the lemon to cover the fish Let Marinate for 15 min. Grill over med/high heat 6-8 min per side until done( I use a fish grill basket that holds the fish in place while it cooks) |
Cajun-style Halibut
Ingredients:
Clean grill with wire brush to get it as smooth as possible. Heat grill, using mesquite charcoal. When heated, wipe grill surface with a towel lightly saturated with soy oil. Repeat this process two or three times before cooking the fish, always remembering to wipe with oil immediately before placing the fish on the hot grill. (This prevents sticking.) To make spice mix: Mix all spice mix ingredients in a bowl. You will end up with 2 cups of spice mix but you will need only 1 cup for this recipe. Tightly cover the remaining spice mix and use another time. Put 1 cup spice mix on plate and dredge one side of each fillet. Place halibut fillet on hot, oiled grill, seasoned side down. Place the fish at a diagonal on the cooking grill. This reduces the chance of the fish falling through the grill or falling apart when turning the fish over. Cook first side of fish 3 to 5 minutes or until fish turns from translucent to opaque/white halfway up thickness of fillet. Use fork and spatula to turn the fish over. Place fork under fish to gently lift it free of grill while you are easing the spatula under the fish. Turn the fish over, then lightly baste with soy oil. Cook until fish turns from translucent to opaque and white. Be careful not to cook the fish beyond the point of doneness; otherwise, it will dry it out and become toughened. Remove from grill and serve immediately. |
Grilled Halibut w/ Tomato Cucumber & Lemon Sauce
Ingredients:
In a bowl whisk together lemon zest, lemon juice, oregano, salt and pepper to taste. Whisk in oil until dressing is emulsified and stir in tomatoes and cucumbers. Brush with oil and grill halibut over moderate heat for 8 minutes, turning once and covering for the last 4 minutes. Transfer to plates and spoon dressing over. |
hi there,
I am going to another info seminar on the 16th of November where an IP worker will be providing info and fielding questions. I have a few myself, but for those who are on this diet independently, i would be happy to put some questions forward. Seems like most people are on this diet with assistance through a coach, or their health workers. In our area, it was simply introduced when a local person tried it themselves, liked it, and is now our local outlet to purchase the products. They have offered to be coaches, and are hugely helpful in the motivational department with weekly weighins and measurements etc. I think due to such demand and popularity of this diet, they have requested the IP to come again - i think it is great because i was so skeptical the first session i really did not ask any questions that i now need answers to. Not skeptical anymore! 7th weigh in tomorrow - and feeling positive about it.. have a good day everyone. |
| All times are GMT -4. The time now is 02:57 PM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.