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Old 09-13-2012, 03:10 PM   #301  
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Originally Posted by rainbowsmiles View Post
CRUNCHY CHICKEN SALAD



DELiCiOUSLY CRUNCHY and OOOoo SO GOOD!!!


so i had 3 oz of leftover grilled chicken!!! i sliced and diced it!!



dice 2 pieces of turkey bacon



dice some red onion...i used about 3 tbsp



finely chop 2 cups cabbage



put all the ingredients into a large bowl and add your dressing!!!

now to make the dressing....



this is what i used...

1 tbsp evoo
2 tbsp apple cider vinegar
1 tbsp amino acids
1 tsp each:
cilantro, red chili pepper, ginger, lemongrass
(can also use garlic but i was out)
add dash celery salt, red pepper flakes and poppy seeds!!



mix well...and pour over your salad



mix well...



WANNABiTE?????????????
Needed something new for lunch besides kale chips, okra chips, sweet peppers and cukes. Just had this for lunch. What a wonderful change.

Thanks for all these fabulous recipes. Keep cookin'

Molly
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Old 09-13-2012, 06:30 PM   #302  
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Originally Posted by rainbowsmiles View Post
ROASTED PROSCiUTTO & TOFFUTi WRAPPED ASPARAGUS

ELEGANT DiNiNG MADE EASY!! PERFECT FOR ENTERTAiNiNG!!


OMG....SOOOOOOOOOOOooooo DELiCIOUS!!!

**** pleae check with your coaches to see if they allow
prosciutto and toffuti...some coaches do allow them and some don't




this is what i used....simple simple recipe!!



spread a little toffuti onto your prosciutto and add a little pepper
no salt needed as the prosciutto is already salty!!



add 3-4 sprigs of asparagus



roll up!! thats it!! see, simple!!



drizzle with olive oil and add some extra pepper if desired!!
roast at 425 degrees for about 15 mins.



OMG...CRiSPY....SALTY.....ROASTED DELiCiOUSNESS!!!




THIS IS SOOOOO CREAMY GOOD INSIDE!!!



i paired mine with greek chicken on a skewer and seasonal veggies...
zucchini, crook neck yellow squash, and snow peas!!!



WANNABiTE??????

YOU WiLL MAKE THESE OVER AND OVER, I GUARANTEE!!!

ASPARAGUS NEVER TASTED SO GOOD!!!!
I make this all the time for my family, but never thought about the Tofutti cream cheese, great idea.
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Old 09-13-2012, 06:42 PM   #303  
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Quote:
Originally Posted by rainbowsmiles View Post
ROASTED PROSCiUTTO & TOFFUTi WRAPPED ASPARAGUS

ELEGANT DiNiNG MADE EASY!! PERFECT FOR ENTERTAiNiNG!!


OMG....SOOOOOOOOOOOooooo DELiCIOUS!!!

**** pleae check with your coaches to see if they allow
prosciutto and toffuti...some coaches do allow them and some don't




this is what i used....simple simple recipe!!



spread a little toffuti onto your prosciutto and add a little pepper
no salt needed as the prosciutto is already salty!!



add 3-4 sprigs of asparagus



roll up!! thats it!! see, simple!!



drizzle with olive oil and add some extra pepper if desired!!
roast at 425 degrees for about 15 mins.



OMG...CRiSPY....SALTY.....ROASTED DELiCiOUSNESS!!!




THIS IS SOOOOO CREAMY GOOD INSIDE!!!



i paired mine with greek chicken on a skewer and seasonal veggies...
zucchini, crook neck yellow squash, and snow peas!!!



WANNABiTE??????

YOU WiLL MAKE THESE OVER AND OVER, I GUARANTEE!!!

ASPARAGUS NEVER TASTED SO GOOD!!!!
YES!!!!! I do want a bite. This looks yummy Rainbow! Mmmmmmm mmmmm
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Old 09-13-2012, 07:32 PM   #304  
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Default Rutabaga Au Gratin

Just want to say...everyone, do yourself a favor and make Rainbows
Rutabaga Au Gratin


absolutely SCRUMPTIOUS!!!!
it served dh, my 9 yr old daughter and myself with leftovers.
Btw, they both devoured it


Thanks again for another yummy meal

ps the Jicama chips are to die for too.

wondering....

Can I come to your test kitchen?
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Old 09-14-2012, 01:35 PM   #305  
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[CENTER



[/CENTER]
Just made these- OH MY!
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Old 09-14-2012, 02:51 PM   #306  
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Rainbow, love your creations firstly!!!

Question about the asparagus, was in my local grocery store, Longos rocks!, why would you use the toffitti insad of the Philly light cream cheese, looking at the label of both the Philly seems better carb, fat wise, however the toffitti has no butterfat, and other oils? Or have I just answered my own question!!!

Thanks in advance
Cheers/Steve
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Old 09-14-2012, 06:35 PM   #307  
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Originally Posted by AussieonIP View Post
Rainbow, love your creations firstly!!!

Question about the asparagus, was in my local grocery store, Longos rocks!, why would you use the toffitti insad of the Philly light cream cheese, looking at the label of both the Philly seems better carb, fat wise, however the toffitti has no butterfat, and other oils? Or have I just answered my own question!!!

Thanks in advance
Cheers/Steve
hi steve....to answer your question...because the IP protocol that i am currently on, doesn't allow cream cheese at this time...but i can have soy cream cheese. hope that answers your question!!
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Old 09-15-2012, 12:18 PM   #308  
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Originally Posted by rainbowsmiles View Post
ROSEMARY ENGLISH MUFFINS with RASPBERRY JAM



WOW!!!!!!! this is the closest thing I have had in 9 weeks that resembles REAL BREAD!!!

it was absolutely delicious!!!
Tastes a lot like a cross between a crumpet, an english muffin and home baked bread!!
Very soft and moist inside and NO RUBBERY TASTE AT ALL!!!
Deliciously toasty outside!!
OOOOO I CAN'T WAIT TO MAKE ANOTHER ONE!!

i am so lovin' IP!!!

I found this recipe here: (read below to see how i made it)

this is what i used along with the water and olive oil.
oops.....forgot the baking powder in the photo too!!



http://www.3fatchicks.com/forum/idea...choices-2.html

from Thurge
http://www.3fatchicks.com/forum/members/thurge.html

Ingredients:
1 IP Crepe Mix OR Potato Puree Mix
1/4 Tsp Baking powder ( i used 1/2 tsp)
I added 1/4 tsp Crushed Rosemary
1/2 Tbsp Oil (I use Olive Oil)
1 dash salt (to taste)
1 oz skim milk (from morning allowance) (i used 2 tbsp)
Water (just enough to make it a thick but pour-able batter) (i used 6 tbsp)

Whisk together dry ingredients.
Add oil and mix in until it starts to form crumbles.
Add milk and mix well (it will become a doughy batter at this point)
add enough water so that it is thick but able to be poured.

Let it sit a few minutes to thicken.

Spray a nonstick pan with Pam and spray inside your English muffin rings also.
(Note: If you don't have English Muffin rings a small empty tuna can with the label, top and bottom removed can be used also, this recipe can make one big bun that you can slice into two smaller buns or you can make two smaller buns. I find it easier to make one big one usually because making sure I split the batter evenly is a pain.)

Put your pan with the muffin rings on the stove and get it nice and hot then pour your batter into the rings. You really don't have to fill them much more than half way. This will make the bottoms nice and crisp. once it has cooked and gotten a nice crispy bottom you can either transfer them to a cookie sheet and bake them the rest of the way or you can flip them over and finish them in the pan. The oven method tends to make them fluffier but when I am hungry enough after work I just flip them and keep it moving. You can add any seasonings you see fit (I am partial to rosemary) but you may want to up the amount of baking powder if you do.

I did mine in the skillet as above....cooked on medium heat for about 3 mins, then I just slipped my spatula under the entire ring and flipped carefully!! cooked on the other side about 3-4 mins. I let it cool on the rack for about 5 mins...that was as long as i could stand as I wanted to SEE the inside!! haha



sliced in half!!



then i toasted each half in the toaster on bagel setting, so to only toast the (insides) one side that was not already toasted!! Sprayed with a wee bit of ICBINB spray and then topped with WF Raspberry Jam....I had to stop eating to make a photo!!! You are LUCKY to get this photo!! hahaha YES!!! IT WAS THAT DELICIOUS!!!



Absolutely delish! Made mine with the potato purée. The only thing is mine got flat when they cooled. Tricked my brain into thinking it was bread! Thanks Rainbowsmiles
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Old 09-15-2012, 01:52 PM   #309  
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Talking Rainbowsmiles Is A Godsend!!!!

I made your mayo last night (I used my hand mixer because I don't have a magic bullet). I didn't get the results you did, but I still used it when I made your roasted red pepper crab cakes and THEY WERE AMAZING!!!!!!!!!!!!

Then for breakfast this morning I made your english muffins (without rosemary) and it was WONDERFUL!!!!!!! I mean they tasted so good I felt like I was cheating!!!! To have bread and enjoy my coffee was a huge treat!!!! Thank you for your ideas and willingness to document them and share with us! I could just hug you!!! You know what, I will hug u!
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Old 09-15-2012, 04:05 PM   #310  
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I made your mayo last night (I used my hand mixer because I don't have a magic bullet). I didn't get the results you did, but I still used it when I made your roasted red pepper crab cakes and THEY WERE AMAZING!!!!!!!!!!!!

Then for breakfast this morning I made your english muffins (without rosemary) and it was WONDERFUL!!!!!!! I mean they tasted so good I felt like I was cheating!!!! To have bread and enjoy my coffee was a huge treat!!!! Thank you for your ideas and willingness to document them and share with us! I could just hug you!!! You know what, I will hug u!
I made the mayo bu hand with a whisk. It was thick and creamy
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Old 09-15-2012, 06:19 PM   #311  
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Default Chocolate Cake Torte!!!!!!!!!!!!!!!!!!

NOTICE:
i usually try to always make recipes for 1...so no overeating!!!
this is a recipe for 2!!! or makes 2 servings!!


AMARETTO CHOCOLATE CAKE !!!!!!!!!!!!!!!!!



HAPPY DANCE HAPPY DANCE HAPPY DANCE

JOY JOY JOY




O.M.G.



this is what i used...





spray 2 round baking dishes with pam spray
and set aside
these are 5 inch round pyrex bowls







i have now made this recipe 3 times!!!

YES....IT IS THAT GOOD!!

i have used all egg whites, all better eggs, and then half and half
the all egg whites was pretty good.
the half egg whites and half better than eggs was great.
the all better eggs was the best!!

not much difference...but if you are TRUE IP ONLY
use the egg whites....OR ASK YOUR COACH.




add your IP Crepe Mix and the Cappuccino Mix into a bowl. I used the Cappuccino
Mix alternative I ordered from Nashua Nutrition
https://www.nashuanutrition.com/stor...ino-7-box.html
YES...you can use IP Cappuccino Mix instead)




add 2 rounded TBSP splenda or stevia powder
add 1.5 tsp baking powder
add dash salt
OPTIONAL: add 2 tsp cocoa




mix and set aside




in a medium bowl, whisk your eggs a little until frothy
use 6 TBSP egg substitute...
(6 tbsps egg whites, OR 3 TBSP egg whites AND better eggs, OR 6 TBSP better eggs.... OR you could just use 2 egg whites)

once they are frothy,

add 4 tsp OLIVE OIL (1 tbsp and 1 tsp)
and whisk again




add 1 tsp vanilla
optional: add 1 tsp almond extract (use if you want amaretto flavor YUM)
OPTIONAL: add 1 TBSP WF CHOCOLATE SYRUP
whisk again

next....




spoon in about 1/3 of the dry mixture...and mix well



continue until all the dry mixture has been incorporated



O.M.G. CHOCOLATE-Y GOODNESS!!!!!!!!!!!

THE SMELL IS INCREDIBLE!!!
THE ALMOND EXTRACT SMELLS DIVINE!!
OOOOH THE CHOCOLATE-Y DELICIOUSNESS OF IT!!




pour your batter into your 2 greased dishes

BAKE 350 DEGREES FOR 10-12 MINS or until top springs back
DO NOT OVER BAKE!!!!!!





while the cake is baking...make the frosting!!

FROSTING!!!! CAKE AND FROSTING ON IP!! OH MY!!



in a small bowl, mix 2 oz tofutti (soy cream cheese)
2 TBSP splenda or stevia
OPTIONAL: 1 TBSP cocoa
you can also use 1-2 tbsp of cappuccino mix from an other packet




it starts to look lumpy...but trust me, keep stirring,
it WILL come together!!




see!!!!!! YUMMMMMMY!!!!!!!

WANNALiCK????




YES...i BELiEVE i DO!!!



The cake is ready!!!! WOOT WOOT



look!!! no deflation!!! and nice and puffy!!!



slip your knife around the edge of your glass bowl....
just to make sure it doesn't stick...
it shouldn't if you sprayed with non stick spray




awwwww LOOK!!! 2 BEAUTIFUL CAKE ROUNDS!!!



place one of your cake layers on a pretty plate!!
ice the top with about 1/3 of your frosting!!




add your other cake layer, and frost the top!!
don't forget to lick your little bowl!! YUM!!!




i decorated the top of mine with
7 IP chocolate Soy Puffs...3 in the center
and 4 crushed!!!





YUM!!!!!!!!!!!



very moist!! very cake like!! NOT rubbery at all!!!



happy birthday, anniversary, special occasion!!!

BRING IT ON!!! WE GOT THIS!!!

CHOCOLATE CAKE....Ahhhhhhhhhhhhh



WANNABiTE???????


Last edited by rainbowsmiles; 09-15-2012 at 06:43 PM.
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Old 09-15-2012, 06:37 PM   #312  
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Gorg cake! How big is it?
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Old 09-15-2012, 06:44 PM   #313  
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Gorg cake! How big is it?
the bowls are 5 inch pyrex bowls, and finished size is about 4 cupcakes side by side

a pretty good size!!
and soooooooooooooooooooooooooooo good!!!
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Old 09-15-2012, 06:47 PM   #314  
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Quote:
Originally Posted by rainbowsmiles View Post
NOTICE:
i usually try to always make recipes for 1...so no overeating!!!
this is a recipe for 2!!! or makes 2 servings!!


AMARETTO CHOCOLATE CAKE !!!!!!!!!!!!!!!!!



HAPPY DANCE HAPPY DANCE HAPPY DANCE

JOY JOY JOY




O.M.G.



this is what i used...





spray 2 round baking dishes with pam spray
and set aside
these are 5 inch round pyrex bowls







i have now made this recipe 3 times!!!

YES....IT IS THAT GOOD!!

i have used all egg whites, all better eggs, and then half and half
the all egg whites was pretty good.
the half egg whites and half better than eggs was great.
the all better eggs was the best!!

not much difference...but if you are TRUE IP ONLY
use the egg whites....OR ASK YOUR COACH.




add your IP Crepe Mix and the Cappuccino Mix into a bowl. I used the Cappuccino
Mix alternative I ordered from Nashua Nutrition
https://www.nashuanutrition.com/stor...ino-7-box.html
YES...you can use IP Cappuccino Mix instead)




add 2 rounded TBSP splenda or stevia powder
add 1.5 tsp baking powder
add dash salt
OPTIONAL: add 2 tsp cocoa




mix and set aside




in a medium bowl, whisk your eggs a little until frothy
use 6 TBSP egg substitute...
(6 tbsps egg whites, OR 3 TBSP egg whites AND better eggs, OR 6 TBSP better eggs.... OR you could just use 2 egg whites)

once they are frothy,

add 4 tsp OLIVE OIL (1 tbsp and 1 tsp)
and whisk again




add 1 tsp vanilla
optional: add 1 tsp almond extract (use if you want amaretto flavor YUM)
OPTIONAL: add 1 TBSP WF CHOCOLATE SYRUP
whisk again

next....




spoon in about 1/3 of the dry mixture...and mix well



continue until all the dry mixture has been incorporated



O.M.G. CHOCOLATE-Y GOODNESS!!!!!!!!!!!

THE SMELL IS INCREDIBLE!!!
THE ALMOND EXTRACT SMELLS DIVINE!!
OOOOH THE CHOCOLATE-Y DELICIOUSNESS OF IT!!




pour your batter into your 2 greased dishes

BAKE 350 DEGREES FOR 10-12 MINS or until top springs back
DO NOT OVER BAKE!!!!!!





while the cake is baking...make the frosting!!

FROSTING!!!! CAKE AND FROSTING ON IP!! OH MY!!



in a small bowl, mix 2 oz tofutti (soy cream cheese)
2 TBSP splenda or stevia
OPTIONAL: 1 TBSP cocoa
you can also use 1-2 tbsp of cappuccino mix from an other packet




it starts to look lumpy...but trust me, keep stirring,
it WILL come together!!




see!!!!!! YUMMMMMMY!!!!!!!

WANNALiCK????




YES...i BELiEVE i DO!!!



The cake is ready!!!! WOOT WOOT



look!!! no deflation!!! and nice and puffy!!!



slip your knife around the edge of your glass bowl....
just to make sure it doesn't stick...
it shouldn't if you sprayed with non stick spray




awwwww LOOK!!! 2 BEAUTIFUL CAKE ROUNDS!!!



place one of your cake layers on a pretty plate!!
ice the top with about 1/3 of your frosting!!




add your other cake layer, and frost the top!!
don't forget to lick your little bowl!! YUM!!!




i decorated the top of mine with
7 IP chocolate Soy Puffs...3 in the center
and 4 crushed!!!





YUM!!!!!!!!!!!



very moist!! very cake like!! NOT rubbery at all!!!



happy birthday, anniversary, special occasion!!!

BRING IT ON!!! WE GOT THIS!!!

CHOCOLATE CAKE....Ahhhhhhhhhhhhh



WANNABiTE???????

Hmm, I wonder if this will work with two IP products, my birthday is the 25th...
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Old 09-15-2012, 06:50 PM   #315  
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Hmm, I wonder if this will work with two IP products, my birthday is the 25th...
yes...the crepe mix and the ip cappuccino mix
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