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Old 03-13-2011, 11:42 PM   #391
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Default IP faux Shepherds / Cottage Pie

5 oz Lean Ground Beef
1/4 cup chopped onion
1/4 cup salsa
1/4 cup mushrooms
1/4 cup chopped green pepper
sea salt
ground pepper

1 cup cauliflower
1 tsp onion powder
1 tsp garlic powder
sea salt
ground pepper

Brown lean ground beef, chopped onions, salsa, mushrooms and green pepper. Season with sea salt and ground pepper. Once cooked place in a oven safe glass or ceramic dish.

Boil or steam the cauliflower until soft enough to mash. Place cauliflower and seasonings in a blender or magic bullet and blend until consistancy of mashed potatoes.

Layer the cauliflower on top of the ground beef mixture and place under a broiler until browned and serve.

enjoy
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Old 03-16-2011, 02:06 PM   #392
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does anyone know if honey is acceptable in Phase 1
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Old 03-16-2011, 02:27 PM   #393
Start IP 3/9/11
 
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Quote:
Originally Posted by jpenne View Post
does anyone know if honey is acceptable in Phase 1
No, only artificial sweetner like Splenda or Stevia.
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Old 03-18-2011, 07:09 PM   #394
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Does anyone know of an IP acceptable recipe for Thousand Island Dressing? My attempt at the Big Mac Salad was a failure as I ended up doctoring up some WF ranch dressing. Yuk! I haven't found Walden Farms products in Saskatoon, and my IP place doesn't have much selection.
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Old 03-18-2011, 11:43 PM   #395
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Quote:
Originally Posted by blueandwhite View Post
Does anyone know of an IP acceptable recipe for Thousand Island Dressing? My attempt at the Big Mac Salad was a failure as I ended up doctoring up some WF ranch dressing. Yuk! I haven't found Walden Farms products in Saskatoon, and my IP place doesn't have much selection.
I personally could not "hack" the WF Thousand Island!!
I would be interested in an alternative, although I doubt there would be a "zero eveything" replacemnt.
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Old 03-20-2011, 01:21 AM   #396
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Thought I'd share my dessert with you!!! Maybe someone has already posted this, but, here it is! I Caramel Brulee' aka Frozen Caramel Pudding I froze the prepared caramel pudding in a plastic dish. After around 3 hours, I nuked it in the microwave for 30 seconds. Wow! The top was still frozen, the bottom was creamy and it was ice cold. Took me about half an hour to eat it. Delish!!
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Old 03-21-2011, 02:38 PM   #397
start IP Feb 8 2011
 
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Default Cabbage Rolls

I made this on Sunday and they didn't turn out too bad

1 lb extra lean ground beef
2 cups cauliflower rice
1 big onion chopped fine
2 stalks of celery chopped fine
6 mushrooms chopped fine
1/2 cup Alymers diced tomatoes
1 head of cabbage (boiled ahead and cooled) decored and cooked leafs

Mix all ingrediences together except cabbage leafs.

roll mixture in cabbage leafs, and put in a roaster, I put the remaining tomatoes from the can over top the cabbage rolls and a little bit of the homemade heinz ketchup. Bake at 400 for about 45 minutes.

I also made veggie cabbage rolls by not putting any ground beef in.
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Old 03-21-2011, 08:58 PM   #398
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Default Strawberry Rhubarb Pie Filling

Quote:
Originally Posted by showgirlaz View Post
Can't recall who posted this but, it is so GOOD it needs to be here for others to see!

Warm Rhubarb (good for all phases of IP)

Preparing it: I just take 4cups of unsweetened frozen rhubarb (the fresh isn't ready here yet) put it in a microwaveable bowl and add a little Splenda. Then I throw it in the microwave for 10min.(stir it around at about 7min) and then enjoy!
Depending on your microwave it made need more or less time. It will be significantly less in the bowl once cooked because of the water content of the rhubarb.


serving suggestion: Serve with a portion of vanilla pudding as a dessert. Pudding may also be made with less water to get a more "whipping cream" consistency.
So I took this idea and tweeked it. Strawberry rhubarb pie is my favorite so I cut up some fresh rhubarb, added some WF strawberry jam and a little water, zapped it in the microwave for about 1 1/2-2 minutes and oh my lord....tastes exactly like a pie filling..yum!
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Old 03-25-2011, 01:17 AM   #399
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I'm pretty new to the IP program, only 3 days into it. But I've already come up with a couple of recipes that I's love to share.

I made my own salad dressing yesterday and have to say, it's good! I used olive oil, white vinegar, capers, soy sauce, the sea salt, pepper, lemon and a little Johnny's seasoning. I also make a rub that turned out great. I used Italian seasoning, garlic powder, Johnny's and pepper. Rubbed it on a boneless chicken breast and let it sit for about 2 hours then baked it with a little bit of chicken broth in the pan. It was delicious!

I tried the cappuccino with 8 oz. of coffee instead of water. I added a little cinnamon, vanilla and stevia and it was great! Thanks for the tip!

Last edited by lindacraig63; 03-25-2011 at 12:21 PM.
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Old 03-25-2011, 02:04 PM   #400
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Made a really good soup last night:

1 IP packet mixed Cream of Chicken Soup
1 cup low sodium chicken Boullion
2 baby bok choy cut into bite size pieces
1 cup brocolli florets
IP serving size Costco chicken breast strip in bite sized pieces

Heat all together, simmer about 15 minutes (veggies are still bright colored). Next time I will make a double recipe, so I can have some in a couple of nights.
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Old 03-25-2011, 06:22 PM   #401
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Talking Yummy!

Quote:
Tomato Basil Rice Soup
1 Cup Cauliflower
1 IP Tomato & Basil soup pack
Sea Salt
Pepper
Cayanne Pepper

Tried this and it is so good. Thanks!
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Old 03-25-2011, 11:12 PM   #402
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Quote:
Originally Posted by Lady5andy View Post
To those of you who are missing alcool, and a drink or two, I've done something great when everyone around me is partying and I can't have a drink.
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Mojito Cocktail:
1 cup of Perrier
1 cup of Tap water
Sprinkle splenda to taste
3-4 leafs of fresh mint
1 splash of Mint Extract
3 splash of Rhum Extract
Lemon juice

Mix all this together with ice. This really taste like a mojito!

___________
Bananas Mamas Cocktail:

2 splash of banana extract
1 splash of coconut extract
1 splash of rhum extract
2-3 lemon slice
1 cup Perrier
1 cup tap water (well you can only put Perrier if you want)

Mix all this together with crushed ice, add splenda if you want, and it taste like Bahamas!!
___

All those extract are in the cake section of the grocery store. Mine are from club house I don't think they have some calories or carbs.. The ingredients are water, propylene glycol, alcohol and artificial flavour. I think that it's allright.. anyway, it's better than cheating!!
That is such an awsome idea!! Thanks!!
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Old 03-25-2011, 11:12 PM   #403
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That is such a great idea!
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Old 03-27-2011, 04:21 PM   #404
Taking it day by day =))
 
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Quote:
Originally Posted by 30flirtyandthriving View Post
I mix a can of flaked tuna packed in water with WF mayo and Wasabi paste to taste, then scoop with hothouse cucumber slices. Very refreshing!

This is what I have come up with to get my California roll fix... I hope you like it!

California Rolls
• 4 cups of ‘rice’ – made with steamed cauliflower & rice vinegar
• 4 sheets of nori (dried seaweed)
...• 1 avocado or zucchini
• 3/4 cup crab meat
• 2 tbsp WF mayo
• 1/2 tsp sea salt
• Bamboo mat
• Sesame seeds
• Plastic wrap
Preparation:
Peel an avocado or zucchini and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread ‘rice’ on top of the seaweed and press firmly. Sprinkle sesame seeds over the ‘rice’. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, and then remove the rolled sushi. Cut the sushi roll into bite-size pieces.
Makes 4 rolls
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Old 03-28-2011, 09:21 PM   #405
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Default Spicy Cilantro Vegetable Soup

4 quarts water
1 quart no fat chicken broth
4 ribs of celery, 1/2″ cuts
1 bunch cilantro, washed, leaves and stalks
1 small celery root, cubed
3 green cabbage leaves or 1 baby bok choy
1 small leek
1 small onion
4 large garlic cloves, peeled, whole
2 cups spinach
1 jalapeno
Green Chili seasoning
Sea salt
Pepper

Juice of 1/2 large lemon or more to taste
2 t. salt or more to taste
1 t. ground red cayenne pepper

Directions:
Bring water and broth to a boil. Turn heat down to simmer. Add all the vegetables, cilantro and garlic. Simmer over medium-low heat until veggies are very limp. I simmered these on the stove for a good hour.

Remove veggies with a slotted spoon to the bowl of your food processor or to blender. Process on high until completely pureed. Add fresh squeeze lemon juice. Process again. Pour puree back into soup stock. Add salt and pepper. Stir. Taste. Add more salt and pepper if you prefer.

You can add pretty much any of the acceptable veggies to this soup if you like.

Enjoy!
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