1 lb of ground beef or turkey
4 cups of chopped green cabbage
1 small can diced fire roasted tomatoes
2-3 cloves diced garlic
Onion powder
S & P
1/2 cup water
Brown the beef with the garlic and seasonings. Drain, add entire contents of tomato can. Cook for 5 mins. Add cabbage and half of water. Cook until cabbage is soft, add more water if needed to keep things cooking, but not so much that the water won't cook out.
Makes two huge servings.
I was planning on making this for dinner tonight!!!! I hope it turns out like I'm dreaming it will.
I am so excited about this recipe that I needed to share. I am sure there must be already a post about this but I can't resist.
I made bread buns using the puree packet following this recipe http://www.lamberjules.com/recipes/i...-rolls-recipe/
DELICIOUS and moist! I did not eat them all the first day I cooked and amazingly two days after ( kept in a container) they are still moist and soft. They are delicious and very filling!
I will be be using this definitely when I have to go on a picnic or short trips.
I am so excited about this recipe that I needed to share. I am sure there must be already a post about this but I can't resist.
I made bread buns using the puree packet following this recipe http://www.lamberjules.com/recipes/i...-rolls-recipe/
DELICIOUS and moist! I did not eat them all the first day I cooked and amazingly two days after ( kept in a container) they are still moist and soft. They are delicious and very filling!
I will be be using this definitely when I have to go on a picnic or short trips.
This is how they look!
These look really good... I think they probably work because there is gluten in the potato puree... I had to check it out as I have to stay Gluten Free. Wishing I had something like this for sandwiches when I was on P1. All I got to have was the chewy tortilla made from Broccoli Cheddar Soup packet. It was OK though, tasty.
I am so excited about this recipe that I needed to share. I am sure there must be already a post about this but I can't resist.
I made bread buns using the puree packet following this recipe http://www.lamberjules.com/recipes/i...-rolls-recipe/
DELICIOUS and moist! I did not eat them all the first day I cooked and amazingly two days after ( kept in a container) they are still moist and soft. They are delicious and very filling!
I will be be using this definitely when I have to go on a picnic or short trips.
This is how they look!
About how many buns did this recipe make for you?
Quote:
Originally Posted by canadjineh
These look really good... I think they probably work because there is gluten in the potato puree... I had to check it out as I have to stay Gluten Free. Wishing I had something like this for sandwiches when I was on P1. All I got to have was the chewy tortilla made from Broccoli Cheddar Soup packet. It was OK though, tasty.
Could you direct me to where I could find the recipe for the broccoli cheddar tortillas? Is it some hidden in the recipes sticky thread?
I am so excited about this recipe that I needed to share. I am sure there must be already a post about this but I can't resist.
I made bread buns using the puree packet following this recipe http://www.lamberjules.com/recipes/i...-rolls-recipe/
DELICIOUS and moist! I did not eat them all the first day I cooked and amazingly two days after ( kept in a container) they are still moist and soft. They are delicious and very filling!
I will be be using this definitely when I have to go on a picnic or short trips.
This is how they look!
These look absolutely delicious! I'm wondering if I can switch out for the Dixie Diner instant mashers since I can't have the IP ones. Hmmm.
These look really good... I think they probably work because there is gluten in the potato puree... I had to check it out as I have to stay Gluten Free. Wishing I had something like this for sandwiches when I was on P1. All I got to have was the chewy tortilla made from Broccoli Cheddar Soup packet. It was OK though, tasty.
What has gluten in the potato purée?
Label says contains milk, egg, soybeans.
No wheat or other gluten sources I know about.
Do you avoid all soy due to possible cross-contamination?
LOVE these recipes threads! I forgot how much I loved to be a creative cook until I started IP. Here's my concoction for lunch (sorry no measurements as I only used a small 2 oz can of tuna...saving rest of my meat for a yummy dinner).
Chipotle Tuna Stuffed Peppers:
Albacore Tuna (drained)
sea salt
pepper
pinch of cayenne
garlic powder
diced dill pickles (or sugar free relish?)
WF chipotle ranch dressing (combine to taste in bowl)
Colored Peppers sliced in half to make "cups"
Scooped Tuna Salad into the pepper halves and put on cookie sheet sprayed with Pam. Baked at 350 degrees F until peppers brown on edges.
Mmmmmm..... (Have made had these raw too...or make tuna salad with spicy mustard and top with pickle slice in raw pepper cup)
My favorite new simple salad dressing. Probably some variation on it here, but I made it this weekend and my boyfriend and I loved it!
1/2 cup apple cider vinegar
2 tbsp dijon dressing
2/3 cup olive oil
1/2 packet splenda (more to taste)
2 tsp fresh lemon juice
1 tsp garlic (I left this out since bf is low fodmap)
salt and pepper
Shake it up in a tupperware or emulsify it in the blender and you're good to go!
I was looking for "rutabega" recipes and came across this old treasure too. Didn't find the rutabega info but here is another "pizza crust" one to add from RainbowSmiles in another thread -- it's probably in here too.
IP Crispy Cereal Pizza Crust (This recipe also works for Italian bread)
Pizza Crust or Italian Bread:
1 Ideal Protein Crispy Cereal or Potato Puree pulverized
1 tsp baking powder
1 tsp oregano
Pinch of Real Salt
Pinch of Real Seasoning Salt
Dash of Italian Seasoning
1 egg white
1/8 cup (2 tbsp) water
Very finely chopped cauliflower to act as “cheese.” Sprinkle on top (optional)
Mix all ingredients together and let it sit for a couple of minutes to absorb. You may add a little more water at this point and stir again. Note: It should be a little thinner than pancake batter, but thicker than a crepe.) Pour the whole mixture into a frying pan coated with a little(minimal) PAM. Treat it like a big pancake, flip when ready. Place crust onto a pan or Pizza stone on the middle rack. Bake at 400 degrees for 5-10 minutes to dry it out and slightly crisp it. Add toppings. Return to oven for 5-7 minutes.
Pizza Toppings:
Walden Farms Tomato and Basil Pasta Sauce
IP select vegetables of choice. Such as mushrooms, spinach, or bell pepper
Cauliflower finely chopped or pulverized
Heat or cook the chopped cauliflower (microwave 3-4 minutes) until soft. Put a small amount of the Tomato Basil Sauce on the crust. Top with cauliflower, which acts as “cheese.” Top with vegetables.
