Thank you for all the good ideas! I am just into my second week, so not bored yet! Good to have some proactive ideas already to go for when I do get that way...

I knew when I started I'd be on IP for many months. I started with recipes the first week so boredom would never have a chance to take hold. I started tons of veggie prep & veggie purées in my soups from the get-go. Part of that was because I knew from the beginning to get in mostly savory instead of sweet. All the sweet just isn't a realistic way to eat & I didn't want to get used to it.

These are great! I'm on day 3 and getting bored already!

Thank you for all the wonderful recipes. Was looking for some new ideas and these are great in week 5.

Last night I prepared the chicken noodle soup in a small bowl then sautéed a celery stalk, 3 mushrooms, 1/2 head of broccoli with grape seed oil. I added 1/2 chicken bullion while sautéing. Added a cup of water and the rest of the bouillon.
After a high boil I added the LP soup mix.
Very yummy !

I baked them with a sprinkle of Tabasco on them--going to try other things too. I really liked them better after I baked them.

Has anyone used a noodle maker for veggies? I saw it on tv and don't remember the name of it.

I don't know the one on TV but here is what I bought from Amazon to make 'spaghetti noodles ' from zucchini....
http://www.amazon.com/Premium-Vegeta...zJub036ZRTG_tt

The spiralizer works very well - this is a sale deal with extras now - I only got the spiralizer back in July. Nice way to replace pasta and stay OP!

I have a Ninja Pulse machine that I use to shred cauliflower or zuke into rice sized pieces. IMO, easier than shredding with a flat surface shredder.

I make my zucchini (and yellow squash and cucumber) noodles with a Julienne Peeler that I got from Bed Bath & Beyond for about 8 bucks. But the Vegetti is the little device you are talking about, I have a friend who bought it and he loves it!

I use the Vegetti and also love it! My kids like to watch the veggies turn into spaghetti. :-)

Any time I've tried to make a "bread, cookie, or cake" item it comes out spongy. I just can't handle that texture. Ay suggestions??

That's pretty much how they come out.

What makes cakes and muffins fluffy is the proteins in the flour. Packets contain a completely different kind of protein that doesn't behave the same way as regular flour proteins do - so the texture is not going to be the same.

Unfortunately, any time you make a bread-like product with a packet it's not going to be the same as the real thing....but if you're really craving something different sometimes "close enough" has to do

One tip I have found is that the longer you bake the muffins, the more dense they become... I let mine get quite brown - baking them for at least 30 minutes.

The other thing I have found is that if you add some water to the muffin dough/batter -- enough to make it a closer to pancake batter, you can bake it a wafflemaker. Once again - let it cook through for at least 20 minutes.

Finally, whether as puffy muffins with a rather custard like texture, or whether a waffle with some crispiness hot off the waffle iron, they are wonderful vehicles for Walden Farms sugar free pancake syrup! I find that I like them very much!

bumping to make it easier to find...great tips to remember!

Thanks for all the great recipe ideas. I'm new to IP but down 14lbs in just 4 weeks