Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Quote:
Originally Posted by stargirl66
Slow Cooker Roast Beef
I made this after finding the link below, and it was awesome! I forgot the pepper but didn't miss it. I used less-sodium soy sauce and it was plenty salty. Ohhh so good, and easy - we'll be making this again! (The original recipe says to cook on low for 22 hrs, but I was skeptical and went with 8 hrs and it was wonderful). The soup mix has 8 carbs per packet, but this gets so diluted I think what you consume is less than .5 carb per serving.
3 pounds beef chuck roast
1/3 cup soy sauce
1 (1 ounce) package dry onion soup mix
2 teaspoons freshly ground black pepper Directions:
1. Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top. 2. Cover and cook on low for 8 - 22 hours.
Sounded so good and then I found a chuck roast in the feezer yesterday, so it's in the crockpot now. Should be a good dinner tonight. Thanks for posting.
I made this salad today and will definitely make it again. IP purists might argue if a turkey bratwurst is OP. I feel it's ok once in awhile to have something processed as long as it falls in line with other protein choices.
Dressing:
1.5 t. yellow mustard
2 T. cider vinegar
1 packet of splenda
2 or 3 T. sauerkraut w/juice
A splash of pickle or pepperoncini juice (optional)
Combine the dressing ingredients and pour over your salad:
1 grilled turkey brat
Green Salad with optional veggies.
Mini Broccoli Cheese Quiches! This recipe is really easy and totally delicious! It does make two servings however, so be sure to put half away to snack on later before you scarf down all of these delicious bite-sized quiches.
What you’ll need:
2 eggs
1 Ideal Protein Broccoli Cheese Soup Mix
1 cup steamed Broccoli
1/4 cup chopped Green Onions
1/2 cup very cold water
1 Dash onion powder
1 Dash garlic powder
2 Dashes of salt
and any other herbs or seasonings you like
Preparation:
In your shaker bottle, combine Eggs, Soup Mix and seasonings. Shake until well mixed. Pour contents of the shaker bottle into a bowl along with the steamed broccoli and mix. Make sure to use a spatula when transferring the mixture from your shaker bottle to the bowl so as not to lose any protein.
Preheat oven to 350. Next, fill the cups of a non-stick small cupcake pan with the quiche mixture. Bake for 10 minutes or until firm and golden brown.
I skipped this step by using my babycakes mini cupcake maker. It’s convenient and cooks in half the time! You can find them online or in store at Bed, Bath & Beyond.
Once quiches are done cooking, remove them from the pan and all quiches to cool for 1-2 minutes before eating.
Enjoy!
**Remember: This recipes requires you to use half of an ideal protein and half of your meat requirement for the day. Be sure that for your other hot meal you eat at least half of another IP and only 4 oz. of meat. You could just as easily eat these for two meals as well if you don’t want to do the math. ]
Ingredients
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Mmmmmmm Kale Chips... for the new people to see :-) They are great!
If anyone out there believes that cooking healthy, raw, delicious meals is too difficult or time-consuming, this recipe will certainly prove them wrong. My husband actually timed me (unbeknownst to me) and it literally took me ten minutes — start to finish. We are not raw foodists, but we are certainly enjoying raw foods more and more these days. We can indulge in this “pasta” anytime we wish without afterwards experiencing the sugar coma that inevitably ensues when eating wheat pasta. Zucchini pasta has become a regular dish in our household. It looks and tastes just like (or better than) traditional spaghetti and can be combined with many different sauces to suit your fancy. [I use a julienne slicer to easily prepare the pasta. You can purchase this online or in any home/kitchen store.] Earlier in the week I prepared a “pasta” dish with an alfredo sauce made from cashew nuts. Another recipe for another time. Tonight, I didn’t have as much prep time, so I tossed it with a meatless tomato sauce. If you prefer meat, add your grass-fed beef, bison or turkey and follow the simple steps below. Amazingly, even without cooking the zucchini, it is perfectly al dente.
Ingredients:
4 zucchini (I prefer skin on)
2-4 cups fresh baby spinach
tomato sauce, warmed on stove (I used Organicville brand from a jar; if you prefer homeade, refer to my tomato sauce from my veggie lasagna recipe or create your own)
1.Bring 6 cups water almost to a boil.
2.Using a julienne slicer or spiral vegetable slicer, slice all of the zucchini
3.Before the water boils, remove from heat. Plunge the zucchini into the water, give it a quick stir, then drain water from zucchini (this just warms it and prevents the zucchini from cooking).
4.Add the raw spinach to the drained zucchini and toss together. The spinach will wilt from the heat.
5.Add the tomato sauce and st
Chop bok choy into small pieces and combine with coleslaw mix, red bell pepper, and onion into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, soy sauce, sesame oil, and splenda. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.
Ideal Protein Recipes
IP chocolate pudding (or any pudding of your choice)
(the next 2 ingredients are not needed if you are not doing the choc pudding)
-2 tbsp cocoa powder
-1tbsp instant coffee
2 tsp splenda or stevia
8 oz of water (depending on consistency, could be less)
Shake,
pour in aluminum pie plates or place on parchment paper on cookie sheet.
Freeze (30-45min)
Take out of freezer, break chocolate into pieces
Place in container, keep in freezer.
Ideal Protein Recipes
(Sushi made with cauliflower)
Ingredients:
2 cups of cauliflower
2 tsp Rice Vinegar
1 package Truvia or other sweetener
1 Pinch Sea Salt
1 tsp olive oil
Soy Sauce (sugar-free)
Chopped cucumber
Chopped red pepper
Iceberg lettuce
Nori Sheets
Directions:
Shred cauliflower to the size of rice grains.
Mix vinegar, sweetener, oil and sea salt.
Heat together in microwave, try and get the mixture dry and sticky.
Place in Nori and add cucumbers, lettuce, and red pepper as desired
I love my slow cooker and always find the meat just falls apart if you do the 22 hrs thing. Often I put my "frozen" meat in the night before and then in the morning -- or even afternoon -- I can add the veggies etc. that I don't want to be absolute mush by the time I eat it. The meat is fork tender by dinner, but the veggies still have body to them.
.... mmmm... got me a "crock pot" craving.... I put turnip and chicken in with WF maple syrup the other day. My boys LOVED it and it made the turnip sweet, not bitter.
Ideal Protein Recipes
IP chocolate pudding (or any pudding of your choice)
(the next 2 ingredients are not needed if you are not doing the choc pudding)
-2 tbsp cocoa powder
-1tbsp instant coffee
2 tsp splenda or stevia
8 oz of water (depending on consistency, could be less)
Shake,
pour in aluminum pie plates or place on parchment paper on cookie sheet.
Freeze (30-45min)
Take out of freezer, break chocolate into pieces
Place in container, keep in freezer.
enjoy
You were my hero before but, now you are my superhero! This is exactly what I need today!
Ingredients
IP Crispy Cereal
2 Egg Whites
1/2 tsp Baking Powder
1/2 tsp Vanilla Extract
Rhubarb
WF Strawberry Spread or Sweetener of choice
Directions Cook Rhubarb
1. Put rhubarb in microwave & oven safe container - microwave for ~5 minutes. For reference, I use frozen rhubarb in a corning ware dish.
2. Mix up with a fork, add sweetener, and microwave for an additional 3-5 minutes until the rhubarb get cooked down and 'mushy'. Mix up again with a fork when finished.
Mix Cake Batter
1. Crush the Crispy Cereal in the packet, I use a rolling pin.
2. Beat up two Egg Whites - I use the whisk attachment of my immersion blender to get them extra frothy.
3. Add Baking Powder and Vanilla, then mix in the crushed Crispy Cereal.
4. Pour over cooked down rhubarb and bake at 350 degrees for 20 minutes.
*This is a popular & delicious recipe floating around on many random threads. I searched and couldn't find it on any 'official' recipe threads so I put it here.
This is a great way to jazz up your veggies, make them Asian-style. I make this A LOT. I change up the veggies, but usually have cabbage or bok choy in there.
Saute veggies in olive oil, then add:
-soy sauce
-WF maple syrup (just a touch)
-spicy oriental sauce. I found a Schezuan sauce that is 0/0/0 and that is what I use.
Cook the veggies a few minutes longer, until as tender or crisp as you like.
I use very little of the oriental sauce, because I don't like things very spicy, but you could adjust that to your taste. The spicy with the touch of sweet from the maple syrup and the soy is just awesome!
A new development with the bread recipe!! Use the soup packets in place of the pudding and you've got some REALLY tasty (not sweet at all!) bread Works exactly the same as the pudding in the waffle iron.
I did the leek soup packet and it came out great! I'm sure all would be good - especially tomato basil! I love tomato wraps.
I can hardly wait to try the Potato Soup to make the bread waffle recipe! Bet it's great! Will try tomorrow.
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