3 Fat Chicks on a Diet Weight Loss Community

3 Fat Chicks on a Diet Weight Loss Community (https://www.3fatchicks.com/forum/)
-   Ideal Protein Diet (https://www.3fatchicks.com/forum/ideal-protein-diet-236/)
-   -   Ideal Protein Diet Recipes #4 (https://www.3fatchicks.com/forum/ideal-protein-diet/273856-ideal-protein-diet-recipes-4-a.html)

tamila 06-19-2014 01:29 AM

Quote:

Originally Posted by ChipnDip (Post 5026112)
Only thing I have ever made is a waffle. Nothing exciting. There is a double chocolate cookie recipe. Can't remember if it was pudding or drink mix that could be done with vanilla. The recipe used woopie pie pans but I did it with an ordinary one.

I made a waffle with the pancake syrup and holy wow, Batman! SO GOOD!

evemomma 06-20-2014 11:52 AM

OK...took a pic of this yesterday b/c I thought it turned out PURTY! This is my version of an Asian Salad/Stir Fry and soooooo easy:

1C cauliflower "rice" (I grated mine using a cheese grater...probably would consider 1/2 c instead as a little goes a long way)
- spray small sauce pan with olive oil and combine grated cauliflower, 1 tsp low salt soy sauce, generous shaking of garlic powder, and a pinch of ginger
- I added just a touch of water to make sure the cauliflower didn't burn and cooked it quickly over high heat to brown it but keep it slightly crunchy

In seperate sprayed pan, I sauteed shredded chicken and 1 cup more veggies of choice (add another 1/2 cup if doing less rice) with MORE low salt soy sauce, galic, black pepper, and ginger.

Spoon rice over lettuce bowl, chicken and veggies on top and then top with some WF Sesame Ginger dressing....DELISH!

Next time, I think I will definitely add mushroom and green onions (didn't have any) to the stir fry. I am also playing around with adding egg to my cauliflower rice the way fried rice is served at Chinese Restaurants.

Having fun with your food everyone!!!!

http://i98.photobucket.com/albums/l2...619_122713.jpg

IP43 07-12-2014 11:38 AM

IP Fake Fruit Recipes
 
I don't know if these have been posted anywhere -- or even where I got them. They're in my "stash" of IP stuff but since strawberry season is upon us I was looking for my strawberry rhubarb stuff and found all these treasures to share (if there is a better format let me know -- cut and paste seems "big" but it won't let me upload the file)

Things you can do with rhubarb and "fake" apples. Enjoy.

Rhubarb Jello
1/2 c. stevia
1 c. water
A few drops red food coloring
4 c. rhubarb, peeled and diced
1 (3 oz.) pkg. strawberry Jello, dry
Boil 5 minutes. Peel and dice the rhubarb. Put in the stevia and water. Let come to a boil (I like my rhubarb cooked soft). Then add one 3 ounce package dry Jello right out of the box. Stir and let cool and set.

Rhubarb gelatin
boiled up some frozen rhubarb and let most of the water evaporate, then added some strawberries and cooked until tender, mashed it with a fork until blended. I think the correct ratio is 1 whole tbsp gelatin per two cups liquid, so try 1 cup cold rhubarb/strawberry mash to 1 tbsp gelatin, let it dissolve, then 1 cup of the warm mash, plus some sweetener. I used stevia packets. The flavor combo of rhubarb and strawberry is amazing... I'm going to try it with the WF strawberry jam

Rhubarb/Strawberry Dessert
2 cups of rhubarb cook until soft add a touch of WF Strawberry Syrup and a slight dash of WF Maple Syrup it is Delicious!!!
Also, the rhubarb counts as 2 cups of veggies
Crumble the maple oatmeal over the top and bake it in the oven and u can have rhubarb crumble for lunch

Rhubarb upside down cake
I beat up two egg whites till frothy, put in a pinch of sea salt and a scant 1/8 tsp of baking powder and a tiny bit of vanilla. Then mix in the crushed cereal. Pour over cooked down rhubarb.
and bake at 350 for 20 minutes.

I put frozen rhubarb into brie baker and sprinkle a bit of Splenda on it and put in microwave two minutes; stir it up and put it back in for another minute.
Preheat oven to 350F.
Pour cereal mixture over rhubarb and put in oven until it browns nicely about 20 minutes.
The hardest part is to leave it alone long enough to let it cool enough to eat, it smells so good.

Rhubarb flatbread

You can also do this with an oatmeal pkg. I used maple oatmeal with 2 ounces of water and just put in over the rhubarb. I don't think I added anything else but haven't made it with the oatmeal for a while a cup of cooked rhubarb (mashed up), about 1/4 c of egg whites (I think that's 2 egg whites), 1 scoop of the protein powder, 2 packets of stevia powder, and a good shake of cinnamon (which I am now obsessed with putting in everything). I wasn't sure how sweet that would make it, and I didn't want to taste raw egg whites, so I just baked it and figured I could always sprinkle more on later. Then I spread it out to about 1/8-1/4", baked in a 350F oven until it looked brown, then flipped it over and kept baking until it looked brown and crisp.because the oatmeal is a restricted and the cereal isn't.

Strawberry Rhubarb Pie
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

RHUBARB "PIE”
Rhubarb (3-5 stalks)
1/2 TB (more or less to your taste. 2-3 tsp is average) Apple Pie Spice (Cinnamon, Nutmeg, & Allspice) (amount is up to you. I use a lot of rhubarb and like a heavy cinnamon taste.)
2 packages sweetener (Truvia/ Splenda)
1 tsp Vanilla extract
Optional: 1 TB Sugar-Free Vanilla Syrup (DaVinci/ Torani)
Optional: Spray of "I can't Believe its Not Butter"
DIRECTIONS:
1. Pre-heat oven to 200 C
2. Spray glass pan with "I Can't Believe Its Not Butter" or other approved non-stick spray
3. Cut Rhubarb into small pieces
4. In a bowl, mix Rhubarb, sweetener, vanilla, sugar-free syrup and spices together.
5. Place mixture into pan and back for approximately 10 minutes (more or less if you want a bit of crunch (less) or smooshy (more... my fave)

I have also used sugar-free Raspberry syrup on this to balance the sour and give a different taste.

But this is total comfort food treat for me and an excellent way to get in more of your required vegetables without eating yet another salad.

Rhubarb Jello
100 ml of water
500 ml of rhubarb
3 Tbsp Splenda (or to taste)
1 Package Ideal Protein Raspberry Jello
Preparation
In pan on stove, stew chopped rhubarb with 100 ml of water and Splenda. In a separate bowl, prepare Raspberry Jello as directed on package. Combine stewed rhubarb with jello & place in refrigerator. Can be served warm or cold.

Rhubarb Crisp

Preheat oven to 350 Spray a small dish with Pam ( I use a brie baker) Put about a cup cut up of Rhubarb in. Add a package of splenda or sweetner of choice Microwave for 2 minutes, mix it and if not tender give it another minute Mix a packet of IP oatmeal with about 2 ounces of water. Pour it over rhubarb and put it in the oven for 20 minutes until golden brown.

Rhubarb Cake
Prepare Rhubarb as for crisp Crush an unopened packet of crispy cereal with a rolling pin Beat two egg whites until frothy Add pinch of salt, 1/4 teaspoon baking powder; 1/4 teaspoon vanilla Fold in the crushed cereal Pour over the rhubarb mixture Bake for 20 minutes until golden brown

RHUBARB GINGERSCOTCH WHOOPIE PIES!!!

1/2 cup rhubarb, (diced in 1/2 inch or smaller pieces) tossed with 1 tablespoon stevia
1 package Ideal oatmeal
1 package Ideal butterscotch pudding
1/8 cup rolled oats
1/4 tsp sea salt
sprinkle cinnamon to taste
1 tsp baking powder
2 tsp ginger from the tube
one egg white, slightly whipped
1 tsp vanilla
1 tbsp almond roca SF syrup
* If needed…enough water to get a cookie dough texture (i used 1/2 cup)
Directions
Toss rhubarb with stevia to coat and let sit while making the cookie batter.
Combine dry ingredients. Once all dry ingredients have been well mixed stir in the egg white, vanilla, almond roca syrup and rhubarb pieces and any juices from the rhubarb.
then add water to get cookie dough texture. i ended up using 1/2 cup water.
Spray your cookie sheet pan lightly olive oil Pam spray and place 12 cookies on sheet. I rolled them into little balls and then flattened them slightly using my fingertips...i dipped my fingertips into water to keep them from sticking to the cookie dough!!
Bake at 325 for 5-10 minutes or desired degree of moisture. Test center of cookie with toothpick to see if baked.
Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely.
you can eat them like this....6 cookies = 1 serving....

OR

make whoopie pies using wf marshmallow

Chocolate Rhubarb Ice Cream


Take one really long stock of Rhubarb, chop it like celery throw it in a microwavable bowl with a splash or 2 of water. Microwave for 2 min or so till it really falls a part. Let Cool. Throw cooled Rhubarb into blender, add 1 oz non fat milk, 2 packets of powdered stevia. 1.5 tablespoons of strawberry jam * i used walden farm's calorie free fruit spread) 1 scoop chocolate protein powder and 4 shakes of pumpkin pie spice. Blend until smooth then put in bowl for freezer. That is for one serving.

Take out of freezer and if not sweet enough then add more strawberry. The Protein Powder can be a packet of IP Pudding or drink. I don't drink the 1 oz of milk in the morning and this is the first time I have used milk since this began. I will take a photo tomorrow and post it.

Rhubarb Cheesecake

one cup of rhubarb
Cook the rhubarb until mushy. Blend it with NY cheesecake pudding . Add heaping tsp of WF caramel dip
and 4-5 oz water. Blended it until smooth and then put it in the freezer, stirring a couple times until cold and frosty and it was yummy!

faux apple dessert
large zucchini
cinnamon
Splenda
Directions
Large zucchini can be peeled, then sliced lengthwise and seeded. Now slice crosswise to make pieces that look like apple slices. Season with cinnamon and Splenda or apple pie spice. Microwave in a small glass dish, covered, for a few minutes for a “baked apple” dessert. *(or the same ingredients can be simmered in a small saucepan with water to create apple butter.)
I made this in the microwave was yummy. If you sprinkle the splenda and the cinnamon and stir together before cooking you could just eat it like that, taste like an apple

Apple Crumble

Another idea is to add it on top of zucchini (I use 1 cup of my allotted veg from dinner or lunch), like an apple crumble...peel and slice zucchini into small-ish pieces (I cut 1/8" slices into quarters), season with spices (I use cinnamon, cloves, and nutmeg, and a tiny bit of stevia). Cook for a minute or so in microwave. Meanwhile mix the oatmeal with some water and olive oil (1/2tsp) until you get a 'crumble' consistency; then add on top of zucchini and cook for another couple of minutes. I would recommend having it with the vanilla RTE pudding that's been frozen for ~45min (and some WF caramel dip drizzled on top, if you're feeling indulgent).

MOCK BAKED "APPLES" / "APPLE" TART

1 large zucchini
1/4 cup lemon juice
1 pinch salt
2 packets sweetener (like Truvia or Splenda)
1 tsp or more Apple Pie Spice (You can also make your own with recipe below)
1 tsp vanilla or 1 TB DaVinci/Torani Sugar-Free Vanilla Syrup
for Tart:
Make IP Oatmeal according to directions (Can use a bit less water)
Directions:
1. Cut zucchini into circular disks, then cut in half to make apple slices
2. Toss together zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
Note: If you are concerned about using so much lemon juice, you can cut it to 2TB. It will still taste great, but won't have a "syrupy" texture. Just make sure not to dry out when baking.
3. Midway through cooking the zucchini, add in the spices, sweetener, and vanilla. I use more than 1 tsp of the spice because I like it strong.
4. If making just the apples, lightly spray a glass pie pan with cooking spray or "I Can’t Believe It’s Not Butter" spray. Lay down the zucchini pies like a pie. Drizzle over the top any extra lemon juice.
5. Bake in oven at 400 degrees F (205 degrees C) for 15-30 minutes until done. (taste at 15 min. Less time is crisp apple. More time is soft apple)
Note that the lemon juice can be quite strong. You can add a bit more sweetener to cut the sour. I use the Sugar-Free Vanilla syrup to raise the sweetness without the risk of too much of the sweetener packets. Also good with Sugar-Free Toasted Marshmallow.
If you are making the tart, make the IP Oatmeal according to directions (maybe use a bit less water) and spoon into the glass pie pan with non-stick spray. Layer "apples" on top. Bake according to directions.
The taste of the tart is quite good, but not quite what I expected and I don’t like using a restricted product (oatmeal) for this when the regular baked apples by themselves are so good.


Zucchini "Apple" Chips
Using a mandolin slice 1 small zucchini into slices between 1/16" and 1/8" (I did 1/16 but if you went a little thicker they would have some more bite to them). Lay them out on a silicone baking mat or parchment lined cookie sheet. Sprinkle with your choice of seasonings:
Sweet: 1 pkt Splenda mixed with cinnamon
Savory: Sea Salt and seasoning of your choice (I used a lemon herb seasoning)
Bake at 350 for 10-15 minutes checking frequently. Mine turned a little brown in the middle but they weren't burnt, just crunchy and delicious!! (if you're using a silicone baking sheet bake for 10-15 min and then turn so the other side will dry out, return to oven and bake another 3-5 minutes).

RosiePosie101 07-12-2014 12:38 PM

Thanks IP43. I just got some rhubarb today from the supermarket. Looking forward to trying some of these recipes!

lisa32989 07-12-2014 02:21 PM

I make my rhubarb by cooking it down, adding plain gelatin and red mio.

Pretty simple :)

Easy to know how much I started with before cooking it down so I know how many single-serving dishes it made

kathy72 07-12-2014 04:54 PM

Quote:

Originally Posted by tamila (Post 5026256)
I made a waffle with the pancake syrup and holy wow, Batman! SO GOOD!

Yes, I love the waffle too! :D I find it sweet enough though, even without the syrup.

oneuh2 08-11-2014 08:40 PM

Zucchini Pasta
 
I found this guidance on making pasta from zuke on Low Carb Diets at Ask.com -- these steps will make it a bit more pasta like. I think I would use our sea salt for the brine.

Preparation:

1. Using a vegetable peeler, peel strips off zucchini, working your way around the squash. They can be as wide or as narrow as you like. Keep going until you reach the seeds (a few seeds won't matter, but you don't want it to be too seedy). You can also use a mandolin for this. (Note: if you're counting carbs, weigh the noodles at this point. Zucchini carb profile, including carb counts, etc.)

2. Put the zucchini strips in a colander or strainer, sprinkle a liberal amount of salt over them, and toss to coat. Use perhaps a quarter teaspoon of or a little more of salt for several cups of strips. Put the colander over a bowl and put a small plate on top to squeeze out the juice as it emerges. To speed things up, put some kind of weight on the plate such as a can of food. You can leave it like this for an hour, or up to 24 hours (they get more solid over time, but most of the action happens in the first hour). If you think of it, toss the strips with your fingers at some point to make sure the brine is well-distributed.

3. Rinse the salt off and either press the excess water out (you can just return it to the colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth, or you may get lint.

twinmom2006 08-15-2014 08:53 AM

YUM! Shrimp!!
 
Plan on making this tonight!!! Thanks for posting.


Quote:

Originally Posted by scorbett1103 (Post 4616117)
I threw this together after getting some shrimp on sale and craving a "scampi" type dish. It was yummy! I ate mine over Zucchini noodles (use a julienne peeler to make noodles, saute in a little EVOO until tender) and the kids and hubby had theirs over Whole Wheat angel hair pasta.

GARLIC SHRIMP
3 servings
Ingredients:

14oz College Inn fat free, low sodium chicken broth (or homemade)
1/4 cup fresh chopped parsley
3 cloves garlic, crushed
3 Tbsp lemon juice
1/8 tsp black pepper
1/2 tsp turmeric
1/2 tsp smoked paprika
1 1/4 lb medium shrimp, shelled and deveined

In a skillet over medium high heat, combine broth, parsley, garlic, lemon juice, pepper, turmeric and paprika. Bring to a boil and cook until mixture reduces by about half.

Add shrimp, return to a boil. Reduce heat and simmer uncovered until shrimp is pink and cooked through (about 5 minutes).

Serve immediately over cooked zucchini noodles.


Briael 08-31-2014 02:37 AM

Meatballs
 
These are my standard meatballs. The only difference is that I don't put the red onion into the meatballs before cooking. I serve raw red onion in a bowl on the table and we eat them with the meatballs.

Serves 2 (makes 14 meatballs)

16 oz 93-99% lean ground beef (better results with 93)
1 medium whole egg
6 medium button mushrooms chopped into small cubes
2 cups of chopped raw cabbage
1/2 red onion
1 tbsp garlic pepper
1/2 tsp cayenne pepper

Lightly boil the cabbage until the "hardness" become crunchy but not crispy. Do not cook it completely as it will finish in the oven.

Break the ground beef into small pieces. Add spices, mushroom, cabbage and egg. Mix thoroughly and shape into cupped hand size balls.

Bake at 350F for 20 mins (10 mins per side). EDIT: We live at 4000ft, so cooking time may be longer for sea level dwellers.

This actually accounts for just under 2 cups of vegetables per person, so you can serve it with broccoli or a red pepper reduction (boil them down with some balsamic vinegar and a little stevia) if you're using only the packets during the rest of the day.

My nieces absolutely love these. Easy family dinner food, too, just add spaghetti and a sauce for those who aren't on IP.

Note: Of the 7 meatballs each, I can't manage more than 4 and 6'3 hubby eats 5, so you have the leftovers for lunch the next day with a non-tomato salad for P1.

JackieGee 08-31-2014 11:11 AM

Quote:

Originally Posted by evemomma (Post 5027166)
OK...took a pic of this yesterday b/c I thought it turned out PURTY! This is my version of an Asian Salad/Stir Fry and soooooo easy:

1C cauliflower "rice" (I grated mine using a cheese grater...probably would consider 1/2 c instead as a little goes a long way)
- spray small sauce pan with olive oil and combine grated cauliflower, 1 tsp low salt soy sauce, generous shaking of garlic powder, and a pinch of ginger
- I added just a touch of water to make sure the cauliflower didn't burn and cooked it quickly over high heat to brown it but keep it slightly crunchy

In seperate sprayed pan, I sauteed shredded chicken and 1 cup more veggies of choice (add another 1/2 cup if doing less rice) with MORE low salt soy sauce, galic, black pepper, and ginger.

Spoon rice over lettuce bowl, chicken and veggies on top and then top with some WF Sesame Ginger dressing....DELISH!

Next time, I think I will definitely add mushroom and green onions (didn't have any) to the stir fry. I am also playing around with adding egg to my cauliflower rice the way fried rice is served at Chinese Restaurants.

Having fun with your food everyone!!!!

http://i98.photobucket.com/albums/l2...619_122713.jpg



Looks delicious. I'll try this tonight!

Ruth Ann 11-10-2014 10:16 PM

I thought this was a good place to share this website:

http://www.lowfatlowcarb.com/index.html

Lots and lots of great recipes. My coach told me about it Wednesday and I have gotten a ton of ideas!

scorbett1103 11-11-2014 10:12 AM

Quote:

Originally Posted by Ruth Ann (Post 5092832)
I thought this was a good place to share this website:

http://www.lowfatlowcarb.com/index.html

Lots and lots of great recipes. My coach told me about it Wednesday and I have gotten a ton of ideas!

I think someone shared that yesterday too - it's a Chef Verati website so we know it's IP friendly!!

Debrasb 11-29-2014 11:10 AM

Easy Vegetable Soup
 
Hi everyone-

Here's a quick and easy veggie soup recipe. Perfect for a crisp fall or winter day (like today!). Hope you enjoy.

http://www.unlimitedlettuce.com/2014...able-soup.html

SuzieQ120 11-29-2014 12:51 PM

Thank you ladies for sharing the recipe websites. What wonderful ideas!

lisa32989 12-31-2014 04:54 PM

OMG I have a new IP addiction.
Peanut Butter Cookies!

I use Quest Peanut Butter Flavor whey protein powder and just follow the zucchini muffin recipe, but make cookies instead of muffins.

The best thing for me is that these cookies don't set up the same cravings for me as Quest Bars do (I can only buy 1-2 bars at one time b/c I crave them so badly if I have them at home).

I've been making them every day. Today I just broke down and made 3 batches at once.:chef::cookie:

Hgamroth 12-31-2014 05:12 PM

Quote:

Originally Posted by lisa32989 (Post 5110123)
OMG I have a new IP addiction.
Peanut Butter Cookies!

I use Quest Peanut Butter Flavor whey protein powder and just follow the zucchini muffin recipe, but make cookies instead of muffins.

The best thing for me is that these cookies don't set up the same cravings for me as Quest Bars do (I can only buy 1-2 bars at one time b/c I crave them so badly if I have them at home).

I've been making them every day. Today I just broke down and made 3 batches at once.:chef::cookie:

I made these today without the zucchini and LOVE them. I will have to add the zucchini! Question: In your zucchini muffin recipe you say you sauté the zucchini first. Just curious, why do you do that? I have never cooked the zucchini first.

lisa32989 12-31-2014 06:01 PM

Quote:

Originally Posted by Hgamroth (Post 5110129)
I made these today without the zucchini and LOVE them. I will have to add the zucchini! Question: In your zucchini muffin recipe you say you sauté the zucchini first. Just curious, why do you do that? I have never cooked the zucchini first.

I prefer it that way. My zucchini came out not very cooked if I didn't.

Pukka8 01-01-2015 02:13 PM

QUEST bar cookies
 
I have actually been making cookies out of my quest bars (got the recipe / idea from the Quest website).

It is super easy and makes 6-8 cookies that you can spread out through out the day! I find sometimes eating a whole quest bar in one sitting can be too sweet (what is WRONG with me? Never used to be a problem).

To make the cookies, I put a quest bar on a plate and microwave for about 11 s. Then cut into 6 or 8 pieces and kind of flatten into squares / cookies shapes. I bake for 5 min at 350 on a foil covered baking sheet sprayed with cooking spray. Yummy!

scorbett1103 01-06-2015 10:50 AM

Spice Rubbed Seared Tuna
 
I made this recipe last night - seared tuna steaks with an indian-type spice rub! I served with roasted rutabaga and roasted cauliflower that had been seasoned with ginger and garlic powder!

INGREDIENTS
1 1/2 pound tuna steaks
1 1/2 tsp kosher salt
1 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne pepper
1 1/2 tablespoon coarse black pepper, freshly ground
2 tbsp vegetable oil
4 lemon wedges, optional garnish

In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate, and sprinkle the spice mixture evenly on all sides.

Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh.

Place a thick-bottomed frying pan, or cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 2-3 minutes per side, or until desired doneness is reached. Remove to a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Garnish with additional lemon if desired.

benice 01-06-2015 11:31 AM

There was talk on another thread about turkey sausage. Below is a turkey sausage recipe that I think tastes just like the real thing. You can select your meat this way to make sure the fat ratio is exactly what you are looking for (I also make it with veggie crumbles since my husband is veggie). I thought the ingredients were totally weird, but they magically make your turkey sausage taste amazing. I hope you enjoy it. This is modified from an AllRecipies recipe called "Mom's Turkey Sausage Patties".

1# Ground Turkey
3/4 Tsp. Ground Ginger
1 1/2 Tsp. Salt (can be reduced--this is pretty salty)
1 Tsp. Dried Sage
1/4 Tsp. Cayenne Pepper
1 1/2 Tsp. Ground Black Pepper

Mix all ingredients. Form into patties (or, if you are lazy like me, just throw it in the pan to make crumbles). Cook until done.

benice 01-07-2015 02:48 PM

There was talk on another thread about turkey sausage. Below is a turkey sausage recipe that I think tastes just like the real thing. You can select your meat this way to make sure the fat ratio is exactly what you are looking for (I also make it with veggie crumbles since my husband is veggie). I thought the ingredients were totally weird, but they magically make your turkey sausage taste amazing. I hope you enjoy it. This is modified from an AllRecipies recipe called "Mom's Turkey Sausage Patties".

1# Ground Turkey
3/4 Tsp. Ground Ginger
1 1/2 Tsp. Salt (can be reduced--this is pretty salty)
1 Tsp. Dried Sage
1/4 Tsp. Cayenne Pepper
1 1/2 Tsp. Ground Black Pepper

Mix all ingredients. Form into patties (or, if you are lazy like me, just throw it in the pan to make crumbles). Cook until done.

berteau 01-07-2015 05:24 PM

Quote:

Originally Posted by Pukka8 (Post 5110471)
I have actually been making cookies out of my quest bars (got the recipe / idea from the Quest website).

It is super easy and makes 6-8 cookies that you can spread out through out the day! I find sometimes eating a whole quest bar in one sitting can be too sweet (what is WRONG with me? Never used to be a problem).

To make the cookies, I put a quest bar on a plate and microwave for about 11 s. Then cut into 6 or 8 pieces and kind of flatten into squares / cookies shapes. I bake for 5 min at 350 on a foil covered baking sheet sprayed with cooking spray. Yummy!


Thanks for posting the Quest bar cookies recipe! I made it with the Quest Chocolate Chip Cookie dough bar and it was really tasty. They are MUCH better this way than in the original bar form. But watch out, they will burn just like normal cookies.

Briael 01-07-2015 09:04 PM

Quote:

Originally Posted by benice (Post 5113848)
There was talk on another thread about turkey sausage. Below is a turkey sausage recipe that I think tastes just like the real thing. You can select your meat this way to make sure the fat ratio is exactly what you are looking for (I also make it with veggie crumbles since my husband is veggie). I thought the ingredients were totally weird, but they magically make your turkey sausage taste amazing. I hope you enjoy it. This is modified from an AllRecipies recipe called "Mom's Turkey Sausage Patties".

1# Ground Turkey
3/4 Tsp. Ground Ginger
1 1/2 Tsp. Salt (can be reduced--this is pretty salty)
1 Tsp. Dried Sage
1/4 Tsp. Cayenne Pepper
1 1/2 Tsp. Ground Black Pepper

Mix all ingredients. Form into patties (or, if you are lazy like me, just throw it in the pan to make crumbles). Cook until done.

I do something similar with ground pork. Take out the ginger and replace it with rosemary and thyme. Makes a great breakfast sausage patty. :)

Quote:

Originally Posted by lisa32989 (Post 5110123)
OMG I have a new IP addiction.
Peanut Butter Cookies!

I use Quest Peanut Butter Flavor whey protein powder and just follow the zucchini muffin recipe, but make cookies instead of muffins.

The best thing for me is that these cookies don't set up the same cravings for me as Quest Bars do (I can only buy 1-2 bars at one time b/c I crave them so badly if I have them at home).

I've been making them every day. Today I just broke down and made 3 batches at once.:chef::cookie:

Now that's a brilliant idea. Think I'm going to try making cookies with the ChocoLite peanut butter protein shake. If not, I think Vitamin Shoppe will be seeing me earlier than normal this month. :) Lisa, how much of the protein powder do you use? Whole scoop? Half scoop?

Never tried the Quest bars because they always seem to be out of stock, but judging by how many people claim to love them and find them addictive, I think I may skip to the protein powder.


I am not a fan of the IP crispy cereal, so I mixed a pack of that with a pack of the vanilla drink and made a mixed texture cookie. The vanilla rises to the top and is soft and spongy, but the crispy cereal makes a crunchy base. Next time I'll put some cinnamon in with the cereal before I add the two and hope that it deepens the flavours.

rainbowsmiles 01-07-2015 09:17 PM

Quote:

Originally Posted by Briael (Post 5114020)


I am not a fan of the IP crispy cereal, so I mixed a pack of that with a pack of the vanilla drink and made a mixed texture cookie. The vanilla rises to the top and is soft and spongy, but the crispy cereal makes a crunchy base. Next time I'll put some cinnamon in with the cereal before I add the two and hope that it deepens the flavours.

this is a versatile recipe...if you use the sugar free torani syrups..
just choose your flavor!....vanilla, caramel, gingerbread, hazelnut, smores, mango , mocha....etc....

Vanilla Caramel Cookies
1 Packet of Ideal Protein Crispy Cereal (crushed)
1 Packet of Ideal Protein Vanilla Drink Mix–Do not use Vanilla Pudding or the Vanilla Pre–Made. This recipe is for the Vanilla Drink Mix. You can try the recipe with the Chocolate Drink Mix, and the Cappuccino Drink Mix. Remember, not pre-mades and not puddings for this recipe.
2 Egg whites
1/2 cup water
1 teaspoon of baking powder
2 teaspoons of olive oil
1 teaspoon Torani Sugar Free Salted Caramel Syrup (made with Splenda). If you do not have this, use an extract you like with an optional packet of Splenda
Optional Cinnamon for top

Procedure:
This is so simple. Combine all ingredients in a bowl. Wait a few minutes for the baking powder to make batter thicker.
Equally divide in 12 portions. I use a Wilton Whoopie Pie Pan, sprayed with Pam, which I purchased at Bed, Bath, and Beyond. Bake in a preheated 350 oven for 12 to 15 minutes. Remove from pan to cool and enjoy 6 cookies which equals one product. If you prefer, you can bake a cake from this batter as well–350 degrees for approximately 14 minutes.

rainbowsmiles 01-07-2015 09:21 PM

KEY LIME TARTS

Equivalent to 2 Ideal Protein servings

Makes approximately 6 tarts

Filling

4 + 1 packets of True Lime flavoring (approximately 1 level

teaspoon)

3 ounces of water

Splenda or Stevia, to taste

1 packet of Ideal Protein Vanilla Pudding

Crust

1 packet of Ideal Protein Maple Oatmeal



1 egg white

1 to 1 1/2 ounces of water

Meringue

2 egg whites for meringue

Mini-muffin baking cups and Non-stick spray

Filling: dissolve True Lime flavoring in water. Add a little Stevia or Splenda to taste. The

taste should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and

mix well until smooth. No lumps. The consistency will be thicker than your normal pudding.

Cover and refrigerate.

For the crust: pre-heat the oven at 350 degrees Fahrenheit. Mix the packet of Ideal Protein

Maple Oatmeal with the egg white and water, just enough for a stiff but manageable dough

to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands(if you don’t,

the ‘dough’ will stick to your fingers) and form little balls using approximately 2 to 3

teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as

possible across the bottom and the sides forming a little ‘cup'(the dough will “poof” a little

during baking). Bake for approximately 5 minutes or longer, if necessary. For crispy tart

shells, remove them from the muffin tin and place them upside down on fop of the tin and

bake for a few more minutes until golden brown. If the cup cake shells are too thick, don’t

bother, as they will be too hard. Cool on a wire rack. Take key lime filing out of the

refrigerator and stir in the last packet of True Lime flavoring to give your filling an extra

tangy Florida key lime bite.

For the meringue: beat two egg whites until stiff peaks form. Fill ‘pastry’ shells till not quite

full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh

lime.

rainbowsmiles 01-07-2015 10:54 PM

CRISPY MUSHROOM CHIPS!

http://nomnompaleo.com/post/41605570...ncluding-a-new

oneuh2 01-08-2015 12:09 AM

Quote:

Originally Posted by rainbowsmiles (Post 5114074)

The recipe calls for ghee - is this an ok substitute for the usual olive oil or grapeseed oil On Program?

rainbowsmiles 01-08-2015 09:48 AM

Quote:

Originally Posted by oneuh2 (Post 5114107)
The recipe calls for ghee - is this an ok substitute for the usual olive oil or grapeseed oil On Program?

i dont know but i'd probably try the recipe with olive oil

scorbett1103 01-08-2015 10:34 AM

Quote:

Originally Posted by oneuh2 (Post 5114107)
The recipe calls for ghee - is this an ok substitute for the usual olive oil or grapeseed oil On Program?

Ghee is clarified butter, so it would not be Phase 1 appropriate to use, but you should be able to substitute another oil.

benice 01-08-2015 10:47 AM

Hi friends,

Has anyone used the quest protein powder (plain) as a type of flour replacement? I'm hesitant to buy it because it sounds potentially very disgusting. But I'd like to try this recipe (sans the butter). I've made these before with flour and my husband love love loved them. Any thoughts on plain protein powder as flour replacement in a recipe like this?

3/4 c. H20
3/4 c plain protein powder (instead of flour)
2 tsp garlic powder
22 oz. (6.5 c) cauliflower florets
3/4 c. Franks Hot Sauce
1 Tbsp Olive Oil (replacing butter)

Coat cauliflower in water, "flour" and garlic powder. Bake for 20 min at 450. Combine Hot Sauce and olive oil in bowl.

Pour hot sauce over cauliflower and bake for 5 more min.

This is adapted from Skinny Taste. The Recipe is called "Spicy Buffalo Cauliflower Bites".

scorbett1103 01-08-2015 11:00 AM

Quote:

Originally Posted by benice (Post 5114267)
Hi friends,

Has anyone used the quest protein powder (plain) as a type of flour replacement? I'm hesitant to buy it because it sounds potentially very disgusting. But I'd like to try this recipe (sans the butter). I've made these before with flour and my husband love love loved them. Any thoughts on plain protein powder as flour replacement in a recipe like this?

3/4 c. H20
3/4 c plain protein powder (instead of flour)
2 tsp garlic powder
22 oz. (6.5 c) cauliflower florets
3/4 c. Franks Hot Sauce
1 Tbsp Olive Oil (replacing butter)

Coat cauliflower in water, "flour" and garlic powder. Bake for 20 min at 450. Combine Hot Sauce and olive oil in bowl.

Pour hot sauce over cauliflower and bake for 5 more min.

This is adapted from Skinny Taste. The Recipe is called "Spicy Buffalo Cauliflower Bites".

I don't know how well it would translate - the chemical makeup of flour is totally different from protein powder. Did you search the Quest website to see if they have any comparable recipies? They have a really robust recipe library. I did a cursory search and it seems like recipes for "breaded" foods actually use the crushed Quest Chips - that might be a better option especially if you can grind them up good in a food processor.

benice 01-08-2015 11:16 AM

Quote:

Originally Posted by scorbett1103 (Post 5114288)
I don't know how well it would translate - the chemical makeup of flour is totally different from protein powder. Did you search the Quest website to see if they have any comparable recipies? They have a really robust recipe library. I did a cursory search and it seems like recipes for "breaded" foods actually use the crushed Quest Chips - that might be a better option especially if you can grind them up good in a food processor.

Good call. I didn't realize the Quest website was so robust with respect to recipes. I just took a look. It seems like they always use a combo of flour and protein powder when making anything "bready". The ground up chips is a good idea. I was thinking of food processing some rutebega to make hash browns. Maybe I can do this at the same time (I love my food processor but I hate cleaning it). Part of my nervousness at using the Quest Plain Protein Powder stems from that teensy funky taste I tend to get when I eat the plain Quest products. But I'm hoping the hot sauce would override that...

kristiekat 01-09-2015 06:50 AM

Quote:

Originally Posted by benice (Post 5114267)
Hi friends,

Has anyone used the quest protein powder (plain) as a type of flour replacement? I'm hesitant to buy it because it sounds potentially very disgusting. But I'd like to try this recipe (sans the butter). I've made these before with flour and my husband love love loved them. Any thoughts on plain protein powder as flour replacement in a recipe like this?

3/4 c. H20
3/4 c plain protein powder (instead of flour)
2 tsp garlic powder
22 oz. (6.5 c) cauliflower florets
3/4 c. Franks Hot Sauce
1 Tbsp Olive Oil (replacing butter)

Coat cauliflower in water, "flour" and garlic powder. Bake for 20 min at 450. Combine Hot Sauce and olive oil in bowl.

Pour hot sauce over cauliflower and bake for 5 more min.

This is adapted from Skinny Taste. The Recipe is called "Spicy Buffalo Cauliflower Bites".

This recipe seems to be "fried" and I'm sure you could tweek it without any problems. http://www.pinterest.com/pin/249175791859220932/

benice 01-09-2015 10:27 AM

Quote:

Originally Posted by kristiekat (Post 5114845)
This recipe seems to be "fried" and I'm sure you could tweek it without any problems. http://www.pinterest.com/pin/249175791859220932/

Thanks! This one looks good too! I think im going to try a quest protein attempt, too. I'll let you all know how it goes!

murrcat 01-11-2015 07:10 PM

Came across nomnom paleo blog today. Some recipes will work on p1 and some need a little modification but I think it is inspiring . http://nomnompaleo.com/recipeindex

lisa32989 01-19-2015 11:34 PM

Quote:

Originally Posted by Briael (Post 5120323)

In case anyone can't get the link to work (it worked for me when I was signed into Facebook)


Ingredients: (use as allowed in your phase of IP)
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green chillies
Fresh coriander
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste

Instructions
-Preheat oven at 200C
-Grease your muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in re

oneuh2 01-19-2015 11:45 PM

Quote:

Originally Posted by lisa32989 (Post 5120328)
In case anyone can't get the link to work


Ingredients
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green chillies
Fresh coriander
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste

Instructions
-Preheat oven at 200C
-Grease your muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in re

These seem more like little quiches than muffins... I am perfectly good with that... altho I am also wondering what would happen if the beaten eggs were made a bit more robust maybe with IP potato puree? That seems to be the IP packet that produces the most bread like texture when I use it to make muffins....

Briael 01-20-2015 03:38 AM

I'm considering these for leftovers lunch. A little chicken, a couple of veggies and some egg.

DH suggested bacon and cheese for his, hold the onions and vegetables. Men! :)

EDIT: Oh, and obviously some adjustments need to be made for the non-compliant items like cheese, milk etc if you are 100% OP.

kcdoe 01-24-2015 10:34 AM

Quote:

Originally Posted by lisa32989 (Post 5110123)
OMG I have a new IP addiction.
Peanut Butter Cookies!

I use Quest Peanut Butter Flavor whey protein powder and just follow the zucchini muffin recipe, but make cookies instead of muffins.

The best thing for me is that these cookies don't set up the same cravings for me as Quest Bars do (I can only buy 1-2 bars at one time b/c I crave them so badly if I have them at home).

I've been making them every day. Today I just broke down and made 3 batches at once.:chef::cookie:

Lisa sounds awesome want to make them. How do I count them on phase 1?

rainbowsmiles 01-25-2015 03:33 PM

i've recently tried the quest sea salt protein chips and just love them!! so today, i added a little flair....
i opened the bag, sprayed a little coconut non-stick cooking spray inside (to get the seasoning to stick) and sprinkled with a little bit of curry seasoning, gave the bag a gentle shake, and wow!!....

coconut curry protein chips were delicious! :)

can't wait to try many other combinations!


All times are GMT -4. The time now is 03:19 AM.


Copyright © 2022 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.