Rice (cauliflower) Pudding
1/2 packet of gelatin mixed with 1/4 cup water
1 packet IP vanilla pudding mixed with 6oz water
1 cup riced cauliflower, cooked
Splenda or stevia to taste (1-2 packets)
Cinnamon, nutmeg, vanilla or other flavoring to taste
Mix all the ingredients together and let chill. Top with a sprinkle of cinnamon.
Dinner tonight: Zucchini noodles lighty sauteed then tossed with basil pesto. To make the pesto, I blended in my Magic Bullet a large handful of basil with about 1/4 cup olive oil (used over several meals), a few dried mushrooms to add some body, salt, a couple cloves of garlic. I didn't miss the pine nuts or parmesan cheese.
I had an awesome supper tonight and it was super easy and quick to prepare
Sweet chili lime chicken wrapped in romaine leaves.
2- 8 oz chicken breast cubed
2 tsps chili powder
Sauté over high heat in 2tsp. Evoo
When cooked through put in a bowl, sprinkle 1 tbsp of splenda over. Juice 2 mini limes over and sprinkle with sea salt. Toss together to coat and spoon into romaine leaves.
Last edited by Mother of the Groom; 02-19-2013 at 10:59 PM.
Dinner tonight: Zucchini noodles lighty sauteed then tossed with basil pesto. To make the pesto, I blended in my Magic Bullet a large handful of basil with about 1/4 cup olive oil (used over several meals), a few dried mushrooms to add some body, salt, a couple cloves of garlic. I didn't miss the pine nuts or parmesan cheese.
Okay.....this looks so yummy...i will and I must try....thanks for sharing....
Yesterday I mixed a vanilla pudding packet with a pina colada packet in a bowl, added 10 ounces of cold water + sugar free Torani coconut syrup + Walden Farms marshmallow dip (truly thickens the pudding nicely) and blended until creamy smooth with an immersion blender. I portioned it into 2 ramekins and refrigerated. It's quite tasty.
Today, I am going to try it with strawberry pudding and pina colada drink (I think that drink is called a Lava Flow in Hawaii). I imagine these could be thick drinks or puddings (depending upon your mood) that you control with the amount of water you add.
I also have the pineapple banana drink that I will add to the choc pudding and try and the peach mango drink that I will add to the vanilla pudding packet.
To those who don't like the drinks because they are gritty-this takes care of the grit. They are yummy smooth treats.
With all the snow and cold here in Denver, I am missing Hawaii or any place warm and tropical!
Last edited by WorldTraveleronIP; 02-24-2013 at 08:58 AM.
Yesterday I mixed a vanilla pudding packet with a pina colada packet in a bowl, added 10 ounces of cold water + sugar free Torani coconut syrup + Walden Farms marshmallow dip (truly thickens the pudding nicely) and blended until creamy smooth with an immersion blender. I portioned it into 2 ramekins and refrigerated. It's quite tasty.
Today, I am going to try it with strawberry pudding and pina colada drink (I think that drink is called a Lava Flow in Hawaii). I imagine these could be thick drinks or puddings (depending upon your mood) that you control with the amount of water you add.
I also have the pineapple banana drink that I will add to the choc pudding and try and the peach mango drink that I will add to the vanilla pudding packet.
To those who don't like the drinks because they are gritty-this takes care of the grit. They are yummy smooth treats.
With all the snow and cold here in Denver, I am missing Hawaii or any place warm and tropical!
Those sound like yummy combos. I add the WF marshmallow dip to my raspberry jello, sometimes blending it in or sometimes in chunks. It makes it like a creamy jello mold.
1 packet IP mushroom soup mix
1 cup celery and green onions (sliced or diced)
1 cup mushrooms, sliced
1 garlic clove, minced
1 tsp olive oil
Saute celery, garlic, mushrooms and green onion in olive oil until softened. Mix packet in shaker with 8 oz. water. Add soup to mushroom mix and simmer for 15 minutes.
2lb lean ground beef (at least 90/10)
1 Tbsp olive oil
3 cloves garlic, minced or crushed
2 cups diced green peppers
1 cup diced onion
2 14oz cans No added salt diced tomato (or one 28 oz can)
1 Tbsp tomato paste
3 Tbsp chili powder
1 Tbsp oregano
˝ Tbsp cumin
2 Tbsp worcestershire sauce
In a large dutch oven or saucepot, heat olive oil over medium high heat. Add garlic and brown slightly, about 1 minute. Add ground beef and cook until mostly browned, breaking up with a spatula occasionally.
Add peppers, onion, diced tomatoes, tomato paste, spices and worcestershire sauce, stir well until combined. Bring to a boil, then lower heat and simmer covered for 20-30 minutes, stirring occasionally.
Serve over cauliflower rice (or brown rice for Phase 4), or plain with a Tbsp of cheddar veggie shreds.
1 serving is appx 2 cups of chili, and would count for 8oz protein and 1 1/2 cups of veggie.
2 c. chopped veggies of your choice (I used peppers, mushrooms, zucchini and broccoli
5-8 oz chicken breast, cut into chunks
olive oil
apple cider vinegar
prepared mustard
Mix olive oil and vinegar, using 1:1 ratio. (I used 2 tsp of each.) Add mustard to taste (I used dijon mustard). Whisk all together until smooth. Place veggies and chicken into small baking dish, then add mustard sauce and stir to combine. Cook at 350 about 20-30 minutes, depending on how big your chunks of chicken are.
I love casseroles, and this satisfied my casserole craving.
