[Art3mis]

This is a repost from another thread, thanks to the original poster-->
http://www.3fatchicks.com/forum/4440079-post5.html

Baked Jicama Dessert:
2 cups jicama -- very thinly sliced
2 packets Sweetener
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
WF Caramel Sauce or Davinci Caramel Syrup

Preheat oven to 350.
1. Spray a small (8 or 9") pie pan liberally with cookng spray.
2. Arrange 1/2 of the jicama slices in the bottom of the pie tin.
3. Sprinkle 1 packet Sweetener and 1/4 tsp of Cinnamon and 1/4 tsp Apple Pie Spice, drizzle with Caramel Sauce/Syrup. Repeat the layering.
4. Cover with foil and bake for 15 minutes.
5. Uncover and bake an additional 15 minutes.
6. Serve warm with IP ice cream! (i dont have a recipe for that sorry)

Baked Jicama Fries:

Pre-heat oven to 375 F.
1. Cut jicama into 1/4″ thick lengthwise slices, then cut again into 1/4″ sticks to resemble fries. Try to keep them sliced as evenly as possible for even baking.
2. Toss sticks with evoo.
3. Mix together with spices in a ziploc baggie, toss in jicama, seal bag and give it several good shakes to evenly coat the fries.
4. Place onto baking sheet lined with parchment paper, spaced apart so they are not touching each other.
5. Bake for 15mins. Remove from oven, toss/flip fries, return to oven for another 10mins or until baked to a nice golden brown color.

[Art3mis]

bumping so it doesnt get lost

[scarlettx]

I've been using a tiny bit of guar gum as a thickener... So far happy with the results...

Originally Posted by missintuitive

CHILI MAC-Phase 1

I made this today for dinner and it was YUMMY! It wasn't thick bc we can't use thickeners but it was hearty and great and will probably be an even better winter recipe.

1 package sliced mushrooms or baby Bella mushrooms
1/2 green onion diced(can be more depending on your taste)
1 lb lean ground turkey, beef, or chicken
1 package tofu macaroni (House foods Tofu Shirataki-20 cal/one net carb-2 servings for the whole package)
2 cups diced tomatoes or one can undrained diced tomatoes (make sure no added sugar)
2 tbsp chili powder
1 tsp salt
2 tsp season salt
2 tsp Worcestershire sauce
1-2 tsp red crushed pepper
1 tbsp hot sauce
1-2 packets stevia (optional)

1. Spray a non-stick pan with Pam and add mushrooms and salt. Cook until almost soft and add diced green pepper. Cook until peppers are crisp tender. Remove from pan and set aside.
2. Brown ground meat. Add seasoned salt. While meat is browsing, open and rinse tofu noodles in a strainer.
3. Cook meat until just done. Drain and stir in mushroom pepper mixture.
4. Stir in tomatoes, crushed red pepper, Worcestershire sauce, chili powder, and hot sauce to taste.
5. Stir in Tofu noodles. Bring to a boil. Reduce heat and let summer for 10-15 minutes.
6. Taste and if too hot stir in stevia.

You can also stir in onions after cooking.

Makes 4 servings.

[berteau]

I made this rub and used foil to cook the salmon and veggies. So good!

4 oz salmon filet (can be doubled)
1 tbsp rub, or to taste
1 1/2 C. sliced zucchini**
1/2 C. sliced radishes**
1 tsp olive oil
Lemon (to taste)
Pepper

**You can use whatever IP veggies you like.

Preheat the oven to 400 degrees.

Cut the skin off the salmon.
Cut a square of foil big enough for the veggies and the fish
Layer the veggies on the bottom of the foil. Pepper the veggies.
Put the fish on top & sprinkle with the rub. Sprinkle the oil over the fish and veggies.
Fold the sides of the foil over the fish and veggies, covering completely; seal the packets closed.
Place the foil packet on a heavy large baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Enjoy!

RUB RECIPE:
2 Tbsp salt (I use a little less)
2 Tbsp paprika
1 1/2 Tbsp cumin
1 Tbsp dried oregano
2 tsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
1/2 tsp allspice
1/2 tsp cinnamon

Save in a sealed container. This is also really good on pork tenderloin and chicken.

[I can do anything]

The other night I made a yummy ratatouille with spicy chicken sausage. (phase 1 friendly with the once in a while veggies)

EVOO
2 Tablespoons garlic (the recipe called for onion so I added more garlic)
2 C diced eggplant, skin on
1 C peppers
1 C zucchini
1 C Yellow squash
1 can diced tomatoes
1 Tablespoon Basil
1 Tablespoon Parsley
1/2 teaspoon thyme
S/P to taste

saute the garlic in the EVOO, and the eggplant and thyme (about 5 minutes), add the peppers and squash cook for about 5 more minutes. Add the tomatoes, basil, parsley, and S/P and cook for a final 5 minutes.

While doing this I had the sausage cooking in another fry pan.

I chopped the sausage and added it to the vegetables. YUM


P.S. I don't really like peppers so I used mushrooms, and I added a couple of dashes of red pepper flakes for a little kick.

[lisa32989]

After numerous requests, here is a Cauliflower Hummus recipe from this Blog: unlimitedlettuce.com (giving due credit).

I use my stick (immersion) blender instead of food processor or blender and one of the spices I like in mine is lots of cumin, which is often a flavor in hummus.

Anyway, here is the recipe

Cauliflower "Hummus" Dip
1 head of cauliflower, chopped (I used an extra head already roasted from the night before)
Chicken stock
Juice of half a lemon, or more to taste
2 tsp. olive oil
1 tbsp Roasted garlic (raw is fine if that's what you have)
Salt and pepper to taste
Spices to taste (I often use Za'atar, sumac, hot sauce)
Fresh herbs to taste

If your cauliflower is raw, put in a pan with about 1/2 cup of the chicken stock. Bring to a boil, and then simmer covered until the cauliflower is very tender. Allow to cool.

Into a blender or food processor, add the cauliflower, lemon juice, olive oil, garlic, and some salt and pepper. If you like, add in spices and/or some fresh herbs -- rosemary would be tasty, for example, as would some hot chilis. I really like za'atar and sumac, which are middle eastern spices.
Add in just enough chicken stock to allow the processor/blender to move freely. Whip up until it's a very smooth puree. Taste and adjust spices. When serving later, retaste and adjust spices as needed. I added a touch more salt and a little more garlic.
Enjoy!

[PurpleMomster]

Thanks, Lisa! Going to get some more cauliflower today and try this out!

Jo

[thecircleguru]

Here's a recipe I found for maybe a birthday treat substitution, event sub, etc. I haven't tried it for myself yet.

Original Source: https://www.facebook.com/IncredibleWeightLossCenter

[FrostyBobber]

So does the 'hummus' get thicker in the fridge.. or is it just a super thick soup texture? One of the things I enjoy about hummus is the thickness.. not sure if you could get that with the cauliflower..

[majofki]

Originally Posted by berteau

I made this rub and used foil to cook the salmon and veggies. So good!

4 oz salmon filet (can be doubled)
1 tbsp rub, or to taste
1 1/2 C. sliced zucchini**
1/2 C. sliced radishes**
1 tsp olive oil
Lemon (to taste)
Pepper

**You can use whatever IP veggies you like.

Preheat the oven to 400 degrees.

Cut the skin off the salmon.
Cut a square of foil big enough for the veggies and the fish
Layer the veggies on the bottom of the foil. Pepper the veggies.
Put the fish on top & sprinkle with the rub. Sprinkle the oil over the fish and veggies.
Fold the sides of the foil over the fish and veggies, covering completely; seal the packets closed.
Place the foil packet on a heavy large baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Enjoy!

RUB RECIPE:
2 Tbsp salt (I use a little less)
2 Tbsp paprika
1 1/2 Tbsp cumin
1 Tbsp dried oregano
2 tsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
1/2 tsp allspice
1/2 tsp cinnamon

Save in a sealed container. This is also really good on pork tenderloin and chicken.

I absolutely love the sound of this, Berteau. And also the cauliflower hummus, Lisa. Just got out of the hospital/rehab center where I've been since August 1st, and am home in a wheelchair for the next 7 weeks or so.
Cooking is tricky, but some of it can be done! And I think these can.
About the hospital bit - just had my foot reconstructed, and have to stay off it until given the go ahead sign. Doesn't hurt. Meals were pretty weird - but I managed to stick to a sort of modified IP thing, using the snacks and chicken soup when I couldn't stand the pizza or noodles. Managed to lose a bit in spite of it all.
Lots of stay at home time, now -- so I'll be checking in!

[2much2do]

My Costco has had frozen langostino lobster lately, so I made a salad out of it. It was an instant hit. The original recipe I adapted called for 2 Tbsp. of mayo, which I omitted. You could probably try it using WF mayo or a homemade version.

Warm Langostino Lobster Salad

1 T. coconut oil
1/2 c. sliced baby bella or other mushrooms
1 shallot, chopped
3 green onions
8 oz. frozen langostino lobster
2 c. mixed greens

Heat the coconut oil and saute shallots until translucent. Add mushrooms and continue saute until soft. Add green onions and frozen lobster and saute until warmed through - about 2 minutes.

Serve warm over mixed greens.

[FrostyBobber]

My daughter wanted Nachos tonight.. so we made nachos... Here is what I did so I could have Nachos with her..

2 lbs Ground Deer
Taco Seasoning (Old Elpaso..no sugar)

IP Pancake/crepe packet
1 egg
4 oz Water
garlic seasonings

Lettuce, Diced Tomatoes, WF Chipolte Dressing

Browned the deer and added taco seasonings as per package.

'Chips'

Mix IP crepe packet, egg (you can use egg whites(2)), seasonings and water in shaker bottle. Make 4 crepes. Preheat oven to 400 degrees F. Spray baking sheet with 0/0/0 cooking spray. Cut crepes into 'chips' and place on baking sheet. Spray with I cant believe its butter spray and sprinkle sea salt over 'chips' and place in oven for 10 min. Remove and flip 'chips' and return to oven.. check until desired crispiness.. (So good)

Spread 'chips' on plate and top with taco meat, lettuce, tomatoes, and dressing..

Just remember you are using a packet for supper (Phase 1 ers) and and egg so reduce your taco meat accordingly. I thought I would miss the cheese, but the chipolte dressing totally made up for it! Super yummy!

[lisa32989]

I made "nachos" on mini bell peppers & used the mockamole (asparagus guac) on top. No need for salsa - hence occasional vegetable OR chips! I'm always looking for ways NOT to combine my packet with my protein meal.

[lisa32989]

Here is the mockamole (asparagus guac) recipe again:

A friend just shared this recipe with me. I think I'll be trying it. A lot of online recipes call for adding some sour cream or yogurt. I'm thinking about using an avocado & cutting out my olive oil for the day.



Asparagus Guacamole
2 bags of steam in bag asparagus
1 lime (or 3 packets of true lime)

1/2-1 bunch of cilantro, finely chopped
2-3 cloves of garlic, chopped
1 small to medium tomato, chopped (optional)
Salt, cumin powder, cayenne pepper (or Jalapeno) to taste

Steam asparagus in bags, overcook a little
cut in 1 in pieces, drain on papertowels, squeeze dry and let cool

Put asparagus in blender with lime juice, cilantro, garlic and tomato and give it a whirl.
Season to taste and chill

Treat asparagus just as you would avocado.
You hardly can tell the difference and it fits into all IP phases!!!

Serve it with taco seasoned ground sirloin or grilled chicken breast with
cilantro lime slaw in lettuce wrappers.


Cilantro Lime Slaw

2-3 cups of finely shredded green cabbage
Juice of 1 lime
Olive oil
1/2 tsp cumin seed
Salt and white pepper to taste
(hmm...I think there is supposed to be some cilantro here, too! ha! )

Mix and chill.
enjoy!

[FrostyBobber]

Originally Posted by lisa32989

I made "nachos" on mini bell peppers & used the mockamole (asparagus guac) on top. No need for salsa - hence occasional vegetable OR chips! I'm always looking for ways NOT to combine my packet with my protein meal.

WOW! No hostility there.. It was just a suggestion..