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Old 01-27-2015, 03:52 PM   #211  
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It certainly pays to keep digging through all the threads on this forum! This is a treasure!! I'm making my shopping list as I read all these great recipes! My blender is fixing to get a workout!

Did I use enough exclamation marks??
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Old 01-28-2015, 07:12 PM   #212  
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Thanks Liz! This thread is so helpful.

I made the faux mashed potatoes last week. SO GOOD :-)
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Old 01-29-2015, 07:27 PM   #213  
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Thought I'd share this one here as it is a vegie puree...
One of our favorite dishes from a wonderful restaurant in San Antonio is a grilled chicken with poblano sauce. I have the "official" recipe from there that has been used for decades. I tweaked it to conform to IP Phase 1 and I don't think hubbie would be able to taste the difference. The "real" sauce contains whipping cream. I used chicken broth instead. Here it is for those who need a little something to spice up their chicken!

Roasted Poblano Sauce

*3 large green bell peppers (mine were huge!)
*3 large poblanos (again; huge!)
*1 large jalapeno (can use more if you really want some heat!)
one whole garlic bulb, in skin
1 adobo pepper with 1 tsp adobo sauce (you can rinse the pepper off and leave out the sauce but there is so little sugar in it, and as much as this makes, I believe it would pass IP inspection)
1 bunch cilantro, stems removed (or not: doesn't really matter as all will be pureed)
7 small tomatillos (I used canned)
1/2 cup low sodium chicken broth (can use more to thin as desired)
juice of one lime (optional)
2 T low sodium taco seasoning (I make my own)

Heat oven to 500 degrees.
Cut the peppers marked with an * in half. Remove stems, seeds and the whitish membranes. Handle the jalapenos carefully! I use the plastic bag the pepper came in as a "glove". Using EVOO, spray a large baking sheet then place the clean peppers, cut side down onto the baking sheet. Put the whole garlic bulb, in its skin, on the same baking sheet. Lightly spray each pepper and the garlic with EVOO. Place in hot oven and let roast 8-12 minutes, or until the peppers are looking a bit charred. (If you want , you can do this over a grill, placing peppers right on the grate and wrapping the garlic in foil. Time will be different.) When peppers are done, remove them from the oven. Leave on the pan and let cool. When they're cool enough to handle, remove as much skin as you can. Cut into 2 in or so pieces. Take the skin off the garlic. Place the tomatillos and pour the chicken broth into a large blender then add the remaining ingredients. Cover and pulse a few time until it starts to come together. With the blender off, you might need to push everything down but be careful of the blades. Continue to pulse until it is just reaching a pureed state. (I like it to have a bit of a chunky texture but you can puree it as smooth as you like.)

My batch made a little over 3 cups (equal to about 6 cups fresh veggies). Divide up as you like (I put mine in 1 cup containers). This freezes well. Just thaw, heat and serve. Great over grilled chicken but would add spice to a number of other meats and veggie dishes or soup!
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Old 01-19-2016, 02:19 PM   #214  
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Quote:
Originally Posted by LizRR View Post
Ingredients:
IP Vanilla RTD (or Vanilla Pudding or Drink Mix prepared with 8oz water)
Spinach
1/2 tsp Peppermint Extract
2 tbsp Sweetener
Optional: 1/2 packet Knox Unflavored Gelatin <--adds ~12 calories, all from ~3g protein (collagen)
Optional: 2 Egg Whites <--adds ~32 calories, all from ~8g protein

Directions:
1. In blender, add Egg Whites and Vanilla RTD (or prepared pudding or drink mix) - sprinkle in Gelatin and allow to dissolve ~1 minute
2. Add Spinach, Peppermint, and Sweetener. Blend until the Spinach is fully pulverized. The color should be bright green and fresh! Taste and adjust accordingly.
3. Add mixture to your ice cream machine until desired consistency is reached.

*You can chop up and add some Chocolate Soy Puffs for Mint-Chocolate "Chip" Ice Cream
*Most coaches allow 2 Egg Whites/day "free", as all the calories come from protein and the Gelatin is another "0-calorie/0-fat/0-sugar" all-protein extra, the collagen is good for the skin!
Yummmm...this one will be fantastic as a replacement for the Shamrock Shake from the good ol' Golden Arches coming out soon for St. Patrick's Day! Wanted to bump this because I went back pages and pages and couldn't find it.
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Old 07-20-2017, 01:58 PM   #215  
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I'm back IPers! I am prepping to go back to Phase 1 once I completely wean baby #3 (now 18mo) and was revisiting this old thread for ideas - I'm going to take on the project to create a recipe index and modify the first post on this thread (which is mine, so I can update it as I please) so it's easy to find recipes.
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Old 07-21-2017, 08:36 AM   #216  
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Quote:
Originally Posted by LizRR View Post
I'm back IPers! I am prepping to go back to Phase 1 once I completely wean baby #3 (now 18mo) and was revisiting this old thread for ideas - I'm going to take on the project to create a recipe index and modify the first post on this thread (which is mine, so I can update it as I please) so it's easy to find recipes.
Welcome back! Looking forward to the results of your hard work!
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Old 07-26-2017, 03:12 AM   #217  
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Quote:
Originally Posted by LizRR View Post
I'm back IPers! I am prepping to go back to Phase 1 once I completely wean baby #3 (now 18mo) and was revisiting this old thread for ideas - I'm going to take on the project to create a recipe index and modify the first post on this thread (which is mine, so I can update it as I please) so it's easy to find recipes.
Hi Liz... Hope the family is doing well! Looking forward to having you back on here!
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