MiX'N' iN THE KiTCH'N.... Recipes from the Rainbow VOLUMN 2

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  • AVGOLEMONO SOUP!!


    a yummy scrumptious delicious greek lemon egg soup!!

    ooooo so divine!! this is FANTASTIC!!!



    this was so good i wanted to crawl into the bowl and lick the bottom!

    Recipe makes 1 Serving and equals
    2 cups vegetables
    1 unrestricted packet
    1 daily egg

    and optional:
    1 tsp oil or butter
    1 oz daily allotment of milk


    What I used:



    i'm sure you could substitute the IP chicken soup with no issues



    with a microplane, zest 1 lemon and juice 1 lemon
    and add to a small bowl or container, add 1 TBSP hot water, to warm the mixture




    next step is OPTIONAL and NOT IP complaint
    i added 1/2 tsp cornstarch to help thicken (you could also use xantham gum here) thanks frawniemae
    this adds 5 calories and 1 gram carb
    DO NOT ADD THIS if your coach does not allow it
    you can continue WITHOUT this, only it just won't be quite as thick







    mix well
    in another bowl, whisk your egg very well until frothy
    then add your whisked egg into your lemon juice








    grate your cauliflower and place into a small bowl with 1 tbsp water
    and cover with a wet paper towel
    and microwave for 3 minutes





    in the meantime, heat 1 cup water until boiling
    add your soup mixture and mix well with a whisk





    now, this is where you need to be careful
    add 1 spoonful of your hot soup into your eggs
    and mix well, then add another spoonful, and mix again
    this will "temper" your eggs, and keep them from cooking in the bowl


    then slowly add the rest of the soup into the egg mixture mixing well







    add your mixture into a small pot



    next, remove your cooked cauliflower from the microwave
    and add it to your soup in the pot
    over low - medium heat, slowly heat until it thickens a bit
    this only takes about 1 minute!!






    add to your bowl...and top with some chives!!

    OPTIONAL:
    i like to add 1 tsp of a daily fat....to give it a richer taste
    i use 1/2 tsp butter, but then i am not 100%
    so you can use olive oil, or coconut oil

    i also add my daily allotment of milk for extra creaminess
    but this is not necessary

    the soup tastes GREAT either way!






    i like to add a little pepper to mine!!



    see how thick and creamy it is!!
    looks like rice but it isn't!!




    WANNABiTE?????













  • Chayote Applesauce and Peanut Butter Brownie Bites
    Peanut Butter Brownie Bites



    Chayote Applesauce



    so i had an old recipe that used applesauce to make brownies,
    i thought i'd use chayote applesauce!


    i made the previous recipe, baked caramel chayote "apples" and
    pureed 1/2 cup in the magic bullet!!
    presto!! "apple"sauce!!


    this is delicious on its own! but today i made it for brownies


    WHAT I USED:



    1 Weight Loss Systems Pudding - Chocolate Chip with Marshmallows
    1 ProtiDiet Dessert - Chocolate Fudge Cake
    1 egg
    2 packets stevia
    1 tbsp water
    2 tsp olive oil
    dash salt
    1/2 cup chayote "applesauce"


    frosting:
    1 spoonful premade mixture
    1 spoonful walden farms peanut butter
    enough water to make it very thin and spreadable




    i used a mini brownie silicone pan









    add the stevia or sweetener of your choice to the chayote "apples"
    puree in magic bullet with 1 tbsp water to consistency of applesauce

    i removed the mini chocolate chips and marshmallows from the pudding mix







    whip the eggs, salt and olive oil together and add the rest of the ingredients






    mix well and remove one small spoonful into a small bowl
    along with 1 spoonful walden farms peanut butter






    the mixture filled 16 brownie holes



    i added 4 ip soy puffs to the "toppings" and crushed them





    bake 350 for 13 minutes




    frost and add your toppings!!






    WANNABiTE????







  • BBQ Cuban Sliders on Jalapeno Brioche Like Rolls
    Cuban Sliders on Jalapeno Brioche Like Rolls



    O.M.G. these are so delicious and yummy and filling and GOOD!!

    what i used:



    1 egg
    1 egg white
    1 IP Potato Puree Packet
    4 Jalapenos
    1 TBSP Pimentos
    some garlic in the tube
    1/8 tsp baking soda
    1/2 tsp baking powder
    1 TBSP homemade mayo or WF mayo
    1 tsp land o lakes butter seasoning
    1 tsp land o lakes cheese seasoning

    mix everything in the magic bullet
    add evenly into mini muffin pan
    it made 10 rolls

    BAKE 350 FOR 7 MINS













    NOTE: using 1 egg plus 1 egg white along with the 1 tbsp mayo
    kept the "bread" texture just wonderfully like a brioche roll inside


    YUMMY!!



    WHAT I USED:
    2 ounces of leftover pork
    bbq sauce
    4 bread and butter pickle chips


    slice open rolls, add pickle chip, divide the 2 oz pork between 4 rolls
    add 1 tbsp total bbq sauce evenly over each pork and put together!













    ENJOY!! THESE ARE FANTASTIC!!



    WANNABiTE??









  • Costa Rican Beef and Chayote

    Costa Rican Beef and Chayote




    2 tsp olive oil
    4 green onions, chopped
    ¼ Red Bell Pepper, chopped
    ¼ yellow bell pepper, chopped
    ¼ orange bell pepper chopped
    9 cherry tomatoes, cut in half
    Garlic, minced to taste
    Ginger, minced to taste
    8 ounces ground beef
    1 chayote squash, peeled and grated
    1 tbsp tomato paste
    1 tsp salt
    1/2 tsp pepper
    1 tsp cumin or more to taste (I used 2 tsp)
    1 tsp oregano
    ½ cup chicken broth


    Heat oil into a large heavy skillet over medium heat.
    Add the onions and peppers and sauté, stirring occasionally until tender.
    Add tomatoes. Stir in garlic and ginger and sauté a few more seconds.
    Add the meat, cumin, oregano, salt and pepper to the mixture.
    Cook until meat is browned. Add the chayote and cook about 5 mins.
    Add the tomato paste.
    Add in the broth and simmer until all vegetables are tender.


















    ENJOY!!!

  • Apple Jacks Stack Pancakes
    Apple Jacks Stack Pancakes

    (by Susan Griffin)




    1 IP Packet Apple Puffs
    1/4 tsp baking powder
    1 packet stevia
    1/4 tsp Apple Pie Spice
    1/4 tsp cinnamon
    1 egg white plus 1 whole egg
    1/4 tsp maple flavoring
    Non Stick Olive Oil Cooking spray

    Mix together dry ingredients in magic bullet and pulse until crumbled.
    Add egg and egg white and maple flavoring into dry mixture and stir until combined.
    Let sit one minute to thicken. Heat your cooking pan to medium and spray with nonstick spray.
    I made three smaller pancakes! YUM!!
    Serve with Walden Farms syrup that has been heated to warm.
    Makes 1 restricted serving (plus 1 egg and 1 egg white).














    WANNABiTE??

    SORRY!! ALL GONE!!! YEAH FOR DAY 2 and YAH ME!!!!



  • Icebox Lemon Cupcakes



    Remember the delicious Lemon Icebox cakes??? Well these tiny morsels
    of cake are bursting with lemon flavor and zing!!




    1 IP Crispy Cereal Packet
    1/2 tsp Baking Powder
    1 teeny dash salt
    2 packets of stevia
    Zest of 1 lemon
    1/4 cup grated yellow summer squash
    Juice of 1 Lemon (2 TBSP fresh lemon juice) reserve the rest for topping
    2 tsp olive oil
    1 egg

    Add the Crispy Cereal DRY packet into your magic bullet.
    Pulse until cereal bits are all powder form
    ADD the baking powder, salt, stevia packets and pulse again until all combined.
    Add the Lemon zest and yellow summer squash and pulse again.
    Now, ADD the egg, the lemon juice and the olive oil. Pulse again until smooth.
    Add batter into mini cupcake pan, this makes 10 mini cupcakes!!
    Bake 350 for 10 minutes.


    After they are baked, add a dribble of fresh lemon juice on top of each cupcake and sprinkle with dry stevia!!!

















    ZESTY!!! ZiNGY!!! YUMMY!!!


    WANNABiTE???
  • Sweet potato waffle
    1/4 cup big train low carb waffle mix OR
    (1) package IP pancake mix
    1/4 cup water
    1 egg white
    1 tsp olive oil
    1/4 tsp amoretti sweet potato extract
    Mix all, add into silicone waffle pan,
    Microwave 1 minute - 1.5 minutes until done!!

    Sooooo good
  • LEMON POPPYSEED PANCAKES
    i used the Weight Loss Systems Lemon Pudding Mix
    I made then like this:
    THIS IS AN ALTERNATIVE RECIPE

    1 IP Plain Pancake Mix
    1 TBSP cottage cheese (i use this as a substitute to the morning milk allowance)
    zest of 1 lemon
    1 TBSP Lemon Pudding Mix
    1 tsp poppyseeds
    Enough water to make it the right consistency about 5 tbsp
    Mix all and pour into hot non stick pan that has been sprayed with Pam cooking spray
    cook until lightly brown
    don't overcook
    these are light and fluffy and so good you don't even need syrup
  • LEMON BLUEBERRY DIPPING WAFFLE
    with
    LEMON STRAWBERRY DIPPING SAUCE




    1 packet Proti-Diet Blueberry Pancake
    Zest of 1 Lemon
    1 rounded TPSB Cottage Cheese (this keeps it moist)
    3 TBSP Egg Substitute
    Stir all well and pour into Waffle Maker and cook 2 mins on medium, or according to your waffle instructions.
    Cut into dipping rectangles
    Syrup: Juice 1/2 of the lemon, and add the lemon juice with 1 TBSP Walden Farms Strawberry Syrup and heat 15 seconds in microwave.
    Dip and Enjoy!!




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  • Chayote and Pickled Onion Salad with Strawberry and Basil Balsamic Vinaigrette

    Sooooo refreshingly differently delicious!!
    This lovely salad is light, crisp and delicious and
    perfect for summer weather! I paired it with
    1 deviled egg and Sweet Chili Dorados Chicken Fingers
    and BBQ dipping sauce!!

    OH MY GOODNESS!!!! YUMMY INDEED!


    1 Chayote Squash, peeled and very thinly sliced
    1/2 Red Onion very thinly sliced
    4-5 celery stalks, sliced thin
    Mix all the above together

    Strawberry Balsamic Vinaigrette
    Juice of 1 Lemon
    2 TBSP Walden Farms Strawberry Syrup
    2 TBSP IP Classic Balsamic Dressing
    1 TBSP Bragg Apple Cider Vinegar
    2 tsp olive oil
    Dash of salt and pepper
    1 TBSP dried basil
    Mix all well with a whisk and pour over salad in the jar. Shake well to coat. Refrigerate several hours, shaking every so often to coat the vegetables in the vinaigrette.



    Sweet Chili Dorados Chicken Fingers
    O. M. G.
    Some of the best chicken fingers I have ever had!!!



    8 ounces boneless skinless chicken breasts, cut into strips
    1 bag IP Sweet Chili Dorados Very finely crushed
    2 TBSP egg substitute
    Soak Chicken in egg substitute then add to a baggie.
    Pour in the finely crushed Dorados and close bag
    Shake to coat and lay on baking sheet.
    Spray with Olive Oil in a fine mist all over both sides. I used a MISTO sprayer.
    Bake 350 for 7 mins on each side, then remove from oven and if needed, crisp on top of the stove in a non-stick pan lightly misted with olive oil.
  • Crispy Bacon Bleu Buffalo Balls
    If you've made chicken meatballs before
    and either didn't like them or weren't really impressed
    with the appearance or taste then you are in for a real treat!!
    These are soooooo incredibly delicious! Bursting with flavor
    and oh that brown caramel colored crispy outside and
    bacon flavor!! Oh My!!! No more pale white meatballs!!

    I hope you Enjoy!



    Crispy Bacon Bleu Buffalo Balls



    *Serving: 15 balls (entire recipe) equals
    (1) 8 ounce serving lean meat, (1) IP unrestricted packet
    (1.5) Cups Vegetables and (1) tsp olive oil

    Ingredients:
    8 ounces ground chicken
    1 cup cauliflower grated
    1/2 cup finely diced celery
    1 TBSP diced pimentos
    3 TBSP Egg Substitute
    1 TBSP dried onion or 1 tsp onion powder
    1 TBSP minced garlic
    1 TBSP Walden Farms Bleu Cheese Dressing
    1 tsp Bacon Flavoring
    Hot sauce to taste
    Salt and Pepper to Taste
    (1) IP Sweet Chili Dorados Packet
    *Bacon infused Olive Oil in Sprayer

    Directions: Grate Cauliflower, cook in small bowl in microwave for
    1 minute, using a paper towel, press out all excess liquid,
    add pressed cauliflower to larger bowl for mixing.
    Finely chop celery and cook in small bowl in
    microwave for 1 minute and add to the cauliflower.
    Add egg substitute, pimentos, dried onion, garlic, bleu cheese dressing,
    bacon flavoring, hot sauce, salt and pepper and mix well together.
    Add the ground chicken and stir gently to mix all together.
    Gently form meatballs and place on baking pan. I made
    15 meatballs.

    Pulverize the Sweet Chili Dorados until very fine crumbles
    and pour out onto a plate.

    One by One, roll each meatball in dorados coating until
    well coated, rolling by hand and pressing the crumbs
    into the meat mixture.

    Place on baking pan and using a MISTO sprayer, spray with
    Bacon infused olive oil.

    BAKE 375 for 15-17 minutes.

    These are crispy on the outside and tender moist
    on the inside. Very delicious. I made a Bacon Bleu
    Dijon dipping sauce as well to accompany them.
    They are so good plain, you might not want any!

    Bacon Bleu Dijon Dipping Sauce:



    2 TBSP Walden Farms Bleu Cheese Dressing
    1 TBSP Dijon Mustard
    Dash Hot Sauce to taste
    1/4 tsp bacon flavoring

    mix well and add into a serving dish. The bacon flavoring adds a rich smoky flavor! So delicious!

    Serve with a side of Celery Sticks!!