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-   -   Ideal Protein Diet Recipes #4 (https://www.3fatchicks.com/forum/ideal-protein-diet/273856-ideal-protein-diet-recipes-4-a.html)

lisa32989 01-25-2015 03:36 PM

Rainbow:
Yum! Maybe I'll try that with some garlic salt.

Quote:

Originally Posted by kcdoe (Post 5122348)
Lisa sounds awesome want to make them. How do I count them on phase 1?

as an unrestricted packet

[email protected] 01-25-2015 08:14 PM

recipe sounds yummy -
 
:carrot:
Quote:

Originally Posted by IP43 (Post 4600304)
Choc/Fudge/Nut cookies

This is not what I'll do always but it was a really nice treat.
I mixed up 2 packs of the IP choc shake mix into cookies (2 egg whites/1/2 tsp baking powder and water to consistency). BUT I hadn't had my "bar" yet so I chopped it up and threw it in the batter. It was an "alternative bar" so had some bigger nut chunks than the caramel nut bar has.

Anyway, I enjoyed some pretty delish cookies yesterday and again today. The nuts/fudge/caramel added just a new texture and chewiness to the plain cookies. I figure if I split the 2 packs + 1 Restricted between 3-4 days it won't be so bad and I can have 2-3 cookies a snack.(made 9 cookies) Mmmmm....


[email protected] 01-25-2015 08:15 PM

the recipe for cookies sounds wonderful, i have got to try these. Good luck on your weight loss : )

frawniemae 01-25-2015 10:41 PM

I am truly enjoying all of these great ideas1 I love to cook and going IP has certainly brought me out of a slump of the same old same old that we had gotten use to. I apologize ahead of time if this recipe has been posted but it is one that you can kind of mix and match your veggies in. And this is my first stab at posting a recipe so bear with me, please! I hope to be able to share more in the future as I get a bit more stock of IP items and alternates built up!
Asian-style Fried "Rice" with Chicken
Yields 2 servings at 7oz protein and 2 cups veggies each (plus req'd oil and salt).

12 oz boneless, skinless chicken breasts, sliced into thin strips (I slice while slightly frozen; easier, less messy.)
3 T low sodium soy sauce
1/2 tsp garlic powder
1/2 tsp ginger
1.2 tsp black pepper

Mix all above in a tightly sealed container or zip style baggie and let marinate in fridge several hours or overnight. **Drain well before sautéing in next step of preparation.

1 T olive oil
1 T sesame or ginger oil
2 cups cauliflower, riced
*Here is where you can mix and match to get your second 2 c veggies:
*shredded napa cabbage
*bean sprouts
*bell pepper, green or red, diced (I like it for color.)
*yellow squash, 1/4" sliced then quartered
*bamboo shoots
*radish, 1/4' sliced then quartered
*diced celery (stems and tops)
1 tsp chopped garlic, fresh or from jar
1/2 tsp ginger
1 T low sodium soy sauce
just a pinch of IP salt
2 eggs, slightly beaten

Heat olive oil in large skillet over med hi heat. Saute drained chicken, stirring often, just until chicken is no longer pink, about 5 minutes. Remove chicken and wipe skillet clean. Return skillet to heat, add remaining oil, let it heat then add all ingredients except for eggs. Stir fry for 5 minutes then add chicken. Stir well. Make a well in center and pour in egg. Let sit for about 45 seconds or until it begins to set. Stir to distribute egg and cook another 2-3 minutes. Serve in bowls and garnish with green onion tops, if desired. A little chili garlic sauce (0/0/0) adds some kick.


Hubbie, who generally is not a chicken lover, said this one is a "keeper"!

frawniemae 01-27-2015 02:57 PM

Here's another that hubbie has requested I make again soon!

Pulled Pork, Cindy's way :)

Yields four 8oz servings of protein

Meat ingredients

2 lb boneless pork sirloin, all visible fat removed
2 tsp cajun seafood boil seasonings (I used Slap Yo Mama - 0/0/0)
1/2 c apple cider vinegar

BBQ Sauce ingredients

1/2 tsp allspice
1/4 c prepared yellow mustard (check label for IP friendly)
2 tsp hot sauce or chili garlic sauce
3 T apple cider vinegar
2 T sugar free tomato paste

Lightly spray the inside of a crockpot, add the meat ingredients. Cover and cook on low 6-7 hours or high 4-5 hours. Remove meat from crock and using 2 forks, pull it apart to shred. De fat the juices left behind (I used a gadget I've had for years that soaks up about 99% of the fat- Grease Mop from Pampered Chef). To the defatted juice add all of the sauce ingredients. Whisk well Turn crock to high and let sauce cook 30 minutes to thicken a bit.(This can be done in a small pan on the stove top to quicken process.) Mix meat and sauce and enjoy!

I serve it with a homemade IP friendly coleslaw.

larn37 01-27-2015 03:29 PM

I was told by my coach quest bars are no no for the Ideal Protein plan. I have seen several post about eating quest bars and would like clarification. I love them especially when on the go and need some protein.

sweetvt 01-27-2015 04:06 PM

Quote:

Originally Posted by larn37 (Post 5123860)
I was told by my coach quest bars are no no for the Ideal Protein plan. I have seen several post about eating quest bars and would like clarification. I love them especially when on the go and need some protein.

Quest bars are used by many of us who use mostly alternative products. You do need to make sure that you are following the guidelines for what is unrestricted and restricted. You can find a link to those on the beginning of each daily chat. Quest bars are all considered restricted, and a few are really a no-no because they don't meet the guidelines.

scorbett1103 01-27-2015 04:12 PM

Quote:

Originally Posted by larn37 (Post 5123860)
I was told by my coach quest bars are no no for the Ideal Protein plan. I have seen several post about eating quest bars and would like clarification. I love them especially when on the go and need some protein.

Your coach isn't going to tell you it's ok to buy products outside of the Ideal Protein brand :) They are IP coaches, and the clinic only makes money if you buy IP products! Most Quest bars are fine to use as restricted items, just compare the nutritional value of the bar with the guidelines listed on the first page of the Alternatives thread. MANY of us following the IP program using alternative brands (and without a coach) have Quest bars in the rotation :)

Prism57966 01-27-2015 06:48 PM

crispy cereal
 
new here :) on week 3 of IP....i keep staring at the crispy cereal packet. do i just add water and eat like cereal? they thought of water on cereal is just so confusing to me. feedback?

oneuh2 01-27-2015 09:52 PM

Quote:

Originally Posted by Prism57966 (Post 5123964)
new here :) on week 3 of IP....i keep staring at the crispy cereal packet. do i just add water and eat like cereal? they thought of water on cereal is just so confusing to me. feedback?

In the packet there is crispy cereal and fine powder that will mix with the water to form what I believe is milk (or a protein liquid that is much like nonfat milk). I find that it's ok, but not expecially fillingl... I like the Maple flavor IP Oatmeal better as a breakfast item, or even as a lunch or snack item.

With the Crispy Cereal... personally.... I prefer to crush the cereal packet before opening it, adding it to a packet of vanilla pudding or wildberry yogurt drink and adding egg whites and some shredded zuke or cauliflower, and some spice & vanilla to make up six IP Packet Muffins -- they are yummy!

frawniemae 01-29-2015 06:39 PM

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!

Briael 01-29-2015 06:54 PM

Quote:

Originally Posted by scorbett1103 (Post 5123890)
Your coach isn't going to tell you it's ok to buy products outside of the Ideal Protein brand :) They are IP coaches, and the clinic only makes money if you buy IP products! Most Quest bars are fine to use as restricted items, just compare the nutritional value of the bar with the guidelines listed on the first page of the Alternatives thread. MANY of us following the IP program using alternative brands (and without a coach) have Quest bars in the rotation :)

Just had a nibble of my first Smores quest bar today (hubby was gracious enough to allow me a taste) and they are yummy - but very sweet. :)

Quote:

Originally Posted by Prism57966 (Post 5123964)
new here :) on week 3 of IP....i keep staring at the crispy cereal packet. do i just add water and eat like cereal? they thought of water on cereal is just so confusing to me. feedback?

Yes. If you like the taste of soy you will love the cereal. If not, see Oneuh's reply with a muffin recipe. Personally, I prefer to add it to the vanilla drink mix, an egg white, 1/2tsp baking powder and pop a third of the amount to fill a cup in a PAM'd muffin tray. Produces crunchy base, soft spongy top cookies. :)

Quote:

Originally Posted by oneuh2 (Post 5124043)
In the packet there is crispy cereal and fine powder that will mix with the water to form what I believe is milk (or a protein liquid that is much like nonfat milk). I find that it's ok, but not expecially fillingl... I like the Maple flavor IP Oatmeal better as a breakfast item, or even as a lunch or snack item.

With the Crispy Cereal... personally.... I prefer to crush the cereal packet before opening it, adding it to a packet of vanilla pudding or wildberry yogurt drink and adding egg whites and some shredded zuke or cauliflower, and some spice & vanilla to make up six IP Packet Muffins -- they are yummy!

Quote:

Originally Posted by frawniemae (Post 5125069)
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!

Oh my word, frawniemae, that looks delicious. I'm saving that. Think I may substitute the 80 cal low fat sucralose yogurt for the whipping cream though (but I'm not 100% compliant). Hubby will think all his Christmases came at once! Thank you for sharing it. :)

frawniemae 01-29-2015 08:14 PM

The original recipe uses about 4 times the amount of veggies ( and more poblanos than bell pepper) and one quart of whipping cream, along with some other goodies not IP P1 friendly. It is some good stuff. I'm happy with this replica!

Kellyc14 01-30-2015 10:49 AM

Quote:

Originally Posted by frawniemae (Post 5125098)
The original recipe uses about 4 times the amount of veggies ( and more poblanos than bell pepper) and one quart of whipping cream, along with some other goodies not IP P1 friendly. It is some good stuff. I'm happy with this replica!

YUM YUM!! Thank you for sharing!! My DH is Mexican so he will be especially happy!!!

Prism57966 01-31-2015 01:18 PM

Quote:

Originally Posted by oneuh2 (Post 5124043)
In the packet there is crispy cereal and fine powder that will mix with the water to form what I believe is milk (or a protein liquid that is much like nonfat milk). I find that it's ok, but not expecially fillingl... I like the Maple flavor IP Oatmeal better as a breakfast item, or even as a lunch or snack item.

With the Crispy Cereal... personally.... I prefer to crush the cereal packet before opening it, adding it to a packet of vanilla pudding or wildberry yogurt drink and adding egg whites and some shredded zuke or cauliflower, and some spice & vanilla to make up six IP Packet Muffins -- they are yummy!

thanks! will try :)

Prism57966 02-01-2015 03:36 PM

chicken tender recipes
 
I saw a recipe for chicken tenders using one of the chip packets....i need these in my life asap, but can remember where to find! HELP :)



:carrot::carrot::carrot:

Prism57966 02-01-2015 11:26 PM

chicken strips
 
1 Attachment(s)
1 packet IP garlic/herb crisp
1 egg
8 oz boneless, skinless chicken (i used thighs)
salt and pepper to taste


preheat oven to 375 degrees
beat egg
garlic/herb crisps in food processer to make bread crumbs
cut chicken into strips or nuggets
dip chicken into egg, then roll in "bread crumbs", place on parchment paper lined baking sheet, bake 15mins, turn chicken pieces over, and then bake additional 15mins.
the recipe i used said that you can broil them on each side when completed cooking to seal crisp and make them crunchy - mine were already crispy and delicious, so i skipped this step.

i made a dipping sauce from WF thousand island and WF ketchup

rainbowsmiles 02-08-2015 10:46 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:

how much protein powder do you use....and can you make them without the zucchini??

lisa32989 02-08-2015 11:30 PM

Rainbow:
I use a scoop (serving) of the quest powder per serving of cookies (makes 3-6 depending on how big you make them).
In my recipe I think I say I like the texture better WITH the zucchini but you could do it without. Since it is shredded and cooked you can't taste it, if that is the issue.

benice 02-12-2015 01:09 PM

Here's a recipe for rainbow chard with shallots:

Olive Oil (to coat pan)
1 Tbsp Garlic
1 Shallot (chopped fine) or Leek if you do not eat shallots on P1
1 Bunch Rainbow Chard (remove leaves and julienne into 1/4" strips, chop stems into 1/2" slices)
1 Tbsp Ground Mustard
Salt and pepper to taste

Heat olive oil in pan. Add garlic until browned. Add shallot and cook until soft). Add chard stems, salt and pepper and cook until soft.

Add chard leaves and cook until wilted (add water/veggie stock if necessary). Add mustard.

Enjoy with sunnyside egg on top (reduce remaining dinner protein to compensate).

frawniemae 02-24-2015 12:08 PM

Big Mac meatloaf
 
White Cheddar Big Mac Meatloaf
1 lb of lean ground beef or turkey or a mixture of both
1 egg (slightly beaten) or 3 T egg whites, lightly whisked
1/3 C. chopped dill pickles
1 bag IP White Cheddar Ridges, crushed
1 T. WF Ketchup
1 T. Dijon Mustard
1/2 tsp IP Salt
1/4 tsp Black pepper
1 tsp Onion Powder.
Mix & press into 2 sprayed mini loaf pans. Cook 25-30 minutes @ 350. Serve topped with raw onions and WF Thousand Island Dressing.
Makes 2 - 8oz servings of protein. Recipe by Janeva Caroline

oneuh2 02-25-2015 12:43 AM

Quote:

Originally Posted by frawniemae (Post 5135621)
White Cheddar Big Mac Meatloaf
1 lb of lean ground beef or turkey or a mixture of both
1 egg (slightly beaten) or 3 T egg whites, lightly whisked
1/3 C. chopped dill pickles
1 bag IP White Cheddar Ridges, crushed
1 T. WF Ketchup
1 T. Dijon Mustard
1/2 tsp IP Salt
1/4 tsp Black pepper
1 tsp Onion Powder.
Mix & press into 2 sprayed mini loaf pans. Cook 25-30 minutes @ 350. Serve topped with raw onions and WF Thousand Island Dressing.
Makes 2 - 8oz servings of protein. Recipe by Janeva Caroline

Thanks for sharing this - a meatloaf is a great variation idea... I am definitely up for this!

However it occurs to me that putting the ridges in here makes for half of a packet plus the real protein serving, doesn't it? Have to accommodate for it in the rest of the day's menu to stay within 3 per packets per day.... Are the IP ridges restricted?

Great Dane 02-26-2015 07:10 PM

My google-fu has failed me and I couldn't figure out where else here to ask the question!!! So, does anyone know when onions, when being cooked start giving off their sugar, become more carby etc? Raw ok I get that, but is the tip zone to no-no when the onion starts getting soft and translucent? I know that when onions are caramelized they are sweet and that is obvious but how far can I heat them before it's trouble??? Thanks!

frawniemae 02-28-2015 02:42 PM

Quote:

Originally Posted by oneuh2 (Post 5135932)
Thanks for sharing this - a meatloaf is a great variation idea... I am definitely up for this!

However it occurs to me that putting the ridges in here makes for half of a packet plus the real protein serving, doesn't it? Have to accommodate for it in the rest of the day's menu to stay within 3 per packets per day.... Are the IP ridges restricted?

Thanks for pointing this out! And, yes; the ridges are restricted.

Quote:

Originally Posted by Great Dane (Post 5136641)
My google-fu has failed me and I couldn't figure out where else here to ask the question!!! So, does anyone know when onions, when being cooked start giving off their sugar, become more carby etc? Raw ok I get that, but is the tip zone to no-no when the onion starts getting soft and translucent? I know that when onions are caramelized they are sweet and that is obvious but how far can I heat them before it's trouble??? Thanks!

Check with your coach but I've been told that cooking them JUST to the wilting point is okay.

frawniemae 02-28-2015 02:45 PM

Pumpkin Spice Muffins or biscotti
 
PUMPKIN MAPLE MUFFINS (or Biscotti)
Recipe by Janeva Eickhoff

1 IP Butterscotch pudding mix (I used vanilla)
1 IP Crispy cereal mix, crushed
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. extra light olive oil
1 T. skim milk
1/3 C. liquid egg whites, lightly whisked
¼ C. Walden Farms Maple Syrup

1.Preheat oven to 350 degrees.
2.In a medium bowl, mix the dry ingredients together including the pudding, cereal, baking powder and pumpkin pie spice.
3.Add the remaining wet ingredients.
4.Spray 6 regular sized muffin tins with cooking spray, then divide batter into them. (I used 2 mini loaf pans.)
5.Bake 13 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Servings: 6 muffins = 2 IP unrestricted 3 muffins = 1 IP unrestricted
1 mini loaf = 1 IP unrestricted (I cut it into 4 slices and toasted to make “biscotti”.)

the_magpie 03-01-2015 10:13 PM

Not exactly a recipe, but maybe inspiration for one
 
I'm making muffins out of the IP chocolate chip pancake mix, and as I licked the bowl, I realized: this stuff is a lot like cookie dough. (To be fair, I added a little cinnamon and a little vanilla extract, so it might be less like cookie dough without those things.)

I've never been much into chocolate chip cookie dough by itself, or the chocolate chip cookie dough ice cream flavor. But if those are things you liked and miss, maybe the chocolate chip pancake mix will hit the spot. :)

The muffins stay muffin-shaped, too! (And taste nothing like cookies, but they're OK. :))

LUCCILOVE 03-01-2015 10:15 PM

The magpipe..can u show us a photo of the muffins?

the_magpie 03-01-2015 10:41 PM

Quote:

Originally Posted by LUCCILOVE (Post 5137766)
The magpipe..can u show us a photo of the muffins?

Sure thing. This is two batches' worth. (They aren't big, but they're filling.)

https://dl.dropboxusercontent.com/u/...ip_muffins.JPG

Someone neater than I am could make them without the weird peaks; you just have to smooth the batter down better. :)

LUCCILOVE 03-01-2015 11:24 PM

So what is 1 serving 2 of the muffins? I have been wanting to try to make this. I only do the pancakes. Thanks for showing.

the_magpie 03-02-2015 12:31 AM

Quote:

Originally Posted by LUCCILOVE (Post 5137779)
So what is 1 serving 2 of the muffins? I have been wanting to try to make this. I only do the pancakes. Thanks for showing.

Yes, the mix makes 2 muffins; there are 2 servings in the picture. :)

I've let them cool, and then I put them into tupperware. They don't feel super appetizing once they're cool. It may turn out that they're only good when fresh.

oneuh2 03-02-2015 09:02 AM

Quote:

Originally Posted by frawniemae (Post 5137310)
PUMPKIN MAPLE MUFFINS (or Biscotti)
Recipe by Janeva Eickhoff

1 IP Butterscotch pudding mix (I used vanilla)
1 IP Crispy cereal mix, crushed
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. extra light olive oil
1 T. skim milk
1/3 C. liquid egg whites, lightly whisked
¼ C. Walden Farms Maple Syrup

1.Preheat oven to 350 degrees.
2.In a medium bowl, mix the dry ingredients together including the pudding, cereal, baking powder and pumpkin pie spice.
3.Add the remaining wet ingredients.
4.Spray 6 regular sized muffin tins with cooking spray, then divide batter into them. (I used 2 mini loaf pans.)
5.Bake 13 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Servings: 6 muffins = 2 IP unrestricted 3 muffins = 1 IP unrestricted
1 mini loaf = 1 IP unrestricted (I cut it into 4 slices and toasted to make “biscotti”.)

These look good Frawniemae! I wonder why the title/ name refers to biscotti? Do you really get crunch?

I usually add shredded zuke or cauli rice to packet muffins - do think this will work in this recipe?

frawniemae 03-02-2015 09:48 AM

Quote:

Originally Posted by oneuh2 (Post 5137862)
These look good Frawniemae! I wonder why the title/ name refers to biscotti? Do you really get crunch?

I usually add shredded zuke or cauli rice to packet muffins - do think this will work in this recipe?

Janeva didn't do the "biscotti; that was me. I had read where someone tried it that way. That's why I baked in mini loaf pan instead of as muffins. When sliced and toasted, they got fairly crunchy. Careful, though; they want to burn at the edges. Next time I will try with the butterscotch pudding as it may add extra flavor (didn't have any on hand this time). I found these rather bland. If I go with vanilla, I'll add a packet of stevia and a tsp of cinnamon. If you add veggies I don't think they'll get crunchy but otherwise should be okay.

lisa32989 03-02-2015 10:18 AM

Quote:

Originally Posted by oneuh2 (Post 5137862)
These look good Frawniemae! I wonder why the title/ name refers to biscotti? Do you really get crunch?
I usually add shredded zuke or cauli rice to packet muffins - do think this will work in this recipe?

Quote:

Originally Posted by frawniemae (Post 5137896)
Janeva didn't do the "biscotti; that was me. I had read where someone tried it that way. That's why I baked in mini loaf pan instead of as muffins. When sliced and toasted, they got fairly crunchy. Careful, though; they want to burn at the edges. Next time I will try with the butterscotch pudding as it may add extra flavor (didn't have any on hand this time). I found these rather bland. If I go with vanilla, I'll add a packet of stevia and a tsp of cinnamon. If you add veggies I don't think they'll get crunchy but otherwise should be okay.

I made potato packet "bread" in a square pan (four packets = four servings)
I bet if you made it in there (or loaf pan like frawniemae did), you'd get the biscotti (shape). And, since she's toasting them in the toaster, I bet they'd get cruchy even with veggies added. Of course, with biscotti, a different flavor would be ideal. I like the idea of the butterscotch. I also have some alt brand caramel pudding powder. I bet that would be good (or my Chocolate Quest powder for chocolate biscotti).

For the potato packet bread, I cut the bread into fourths & make veggies sandwiches for lunch, with the "bread" being my protein. I think I got the idea from rainbow (imagine that! Our resident creation artist!). I love your ideas as well, frawniemae!

JJTx 03-02-2015 11:57 AM

Quote:

Originally Posted by lisa32989 (Post 5137921)
I made potato packet "bread" in a square pan (four packets = four servings)

For the potato packet bread, I cut the bread into fourths & make veggies sandwiches for lunch, with the "bread" being my protein. I think I got the idea from rainbow (imagine that! Our resident creation artist!). I love your ideas as well, frawniemae!

I started making versions of "bread" this way too, thanks to your mention Lisa. (My latest one was 2 packets potato, 2 packets chicken.) But the veggie sandwich idea is great!

You make yours with shredded zucchini right? Mine gets a little soggy on the bottom even with some extra baking time - any tips?

doublebaby 03-07-2015 02:23 PM

Rotini Oatmeal!
 
I began making this shortly after they came out with the plain rotini - long before they came out with the unrestricted oatmeal. I still prefer this over the unrestricted oatmeal. I find the UR oatmeal too "gummy/pasty." This just seems fresher to me and chewy if you want chewy.

1 cooked pack of plain Rotini
Drain. Cut it all up into small pieces. I like mine pretty small (only takes a minute to do). Mix in bowl with WF pancake syrup. Add dash of cinnamon. Warm in microwave a few seconds if it got cold during process of cutting.

Enjoy

rainbowsmiles 03-07-2015 04:23 PM

Quote:

Originally Posted by lisa32989 (Post 5137921)
For the potato packet bread, I cut the bread into fourths & make veggies sandwiches for lunch, with the "bread" being my protein. I think I got the idea from rainbow (imagine that! Our resident creation artist!). I love your ideas as well, frawniemae!

this really made me smile today....i appreciate you so much! been awol for a few days and totally slid off the wagon but reined it back in last night and back on track today. 9-10 weeks seems to be my downfall. trying to get ym mindset again. :hug::hug:

Quote:

Originally Posted by JJTx (Post 5137973)
I started making versions of "bread" this way too, thanks to your mention Lisa. (My latest one was 2 packets potato, 2 packets chicken.) But the veggie sandwich idea is great!

You make yours with shredded zucchini right? Mine gets a little soggy on the bottom even with some extra baking time - any tips?

jj...when i make the "bread" i use a panini press and make a yummy roasted red pepper and red onion sandwich! great with soup!

https://farm9.staticflickr.com/8118/...46846fc18e.jpg
https://farm9.staticflickr.com/8402/...86672e5f_c.jpg

recipe in the thread: http://www.3fatchicks.com/forum/idea...mn-2-a-10.html

sweetvt 03-07-2015 05:11 PM

That looks so good! I wonder if there is a substitute for potato purée for those of us using alternatives. Any ideas?

rainbowsmiles 03-07-2015 05:42 PM

Quote:

Originally Posted by sweetvt (Post 5140222)
That looks so good! I wonder if there is a substitute for potato purée for those of us using alternatives. Any ideas?

i have not successfully found anything that is close to the IP potato puree mix. i splurge and buy the IP even though most everything else i have is an alternative.

JJTx 03-07-2015 07:50 PM

Quote:

Originally Posted by rainbowsmiles (Post 5140205)

jj...when i make the "bread" i use a panini press and make a yummy roasted red pepper and red onion sandwich! great with soup!

Thanks for the reply Rainbow, and as always the delicious pictures!! :cool:

Wahoofan 03-10-2015 11:55 AM

Flank Steak Peperonata
 
I have had great success with recipes recommended by this blog in the past. I hate peppers, so I haven't tried this one, but since it was completely IP friendly I thought I would pass it on for those who do like peppers.

http://www.thebittenword.com/thebitt...eperonata.html


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