Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion power
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onions

Directions

1. Combine the spices in a small bowl
2. Remove giblets from chicken and clean chicken
3. Rub spice mixture on the chicken (under the skin, since we're going to take it off, anyway)
4. Place in a large resealable bag and refridgerate overnight. (Can skip if you're in a hurry)
5. When you're ready to cook, put the chopped onions in the bottom of the crock pot
6. Add the chicken, no liquid needed, it'll make its own juices
7. Cook on low 4-8 hours

(Notes: I also got this recipe off food.com. A couple of notes from the amazing reviews -- you can put it under the broiler to brown it when done, shallots and lemons in the cavity were common to commenters, and everybody loved the chicken! I'm trying it on Sunday)

I've made that chicken before, Jessica, and it is DELICIOUS!

My Favorite Citrus Chiffon

1 packet IP Strawberry Pudding
8 oz. cold water
3 ice cubes
1 packet Crystal Lite To-Go in your favorite flavor (mine is Sunrise Classic Orange)
NINJA processor

Put all ingredients into the NINJA processor and pulse a few times, then process until smooth.

The first time I did this with the NINJA processor (we bought it for $49 at Sams Club) it blew me away! Instead of the usual more watery/grainy texture of the shake, it was more like a yogurt whip. It was absolutely incredible. I couldn’t even eat all of it, because it almost made it “explode” - it grew so much!

I have tried this with other mixes and it didn’t work out the same, so I don’t know if it’s the Strawberry Pudding or the Crystal Lite that does the trick, but it is absolutely LUSCIOUS!

BTW, the website for NINJA is www.ninjakitchen.com.

Ever had the ham or turkey sliced spread with cream cheese and a dill pickle in the center? Yea.. that's what I'm going for here.. except its healthier for you and sooo YUMMY!

You will need:

Fresh spinach leaves.
Sliced or cubed turkey breast or cooked ham.
WF Ranch Dressing or WF Mayo (whatever you prefer)
Dill Pickles.
& Maybe some toothpicks, if you use smaller segments.

1. Either do this individually for each piece hence the toothpicks or.. line up a few rows of spinach leaves.

2. Top spinach with a light brushing of the WF Ranch dressing or WF Mayo.

3. Lay your sliced or cubed turkey or ham on the spread out dressing coated spinach leaves.

4. Top with a dill pickle slice/chip.

5. Either pierce with a toothpick or place fingers under the leaves and begin to roll the leaves and layers and eat as finger foods with a delicious salad.

Oh, man.. these are soooo good. Just what I needed.

This was lunch today - very good!

Grilled Chicken Breast - cold
Choice of WF salad dressing(s)
Mrs. Dash seasonings
Sea Salt
Diced onions or sliced green onion to taste

I used my NINJA processor and minced the chicken breast. Add salad dressing until it is moist and makes the chicken stick together. I used Caesar and Thousand Island. The Thousand Island almost made it taste like it had sweet relish in it. I added Garlic Herb seasoning (I use this for almost everything!) and sea salt. Just before serving I stirred in the sliced green onions and dusted it with paprika. The salad is organic spinach, thinly sliced fresh mushrooms, cucumber and green onions, drizzled with WF Bacon Ranch and sprinkled with more garlic herb seasoning and sea salt. And yes, I ate the whole thing!!!

I liked Jordanna's Chai Tea idea, but I like mine on ice so I used...

2 cups water to one Bigelow Chai Tea bag (I left the tea bag steep for a few so that the tea was nice and strong).
Pour 1 cup tea over ice, add 1/2 of a Vanilla To go Drink and stir.

I get to have two nice, cold Chai teas drinks this way. It was so yummy, I couldn't believe it.

Recipes recently have been unusually good. Thanks guys.

I'm a bit of a cookbook freak and a neighbor just lent me one that I want to share. It's not for Phases 1 and 2, but after that, wow. Marlene Koch's Eat What You Love --300 recipes low in sugar, fat and calories, and very adaptable. Good, clean recipes for things you'd actually like to cook, and eat. Has anyone else used it? (And the pictures are sumptious.)

ground beef
cauliflower
mushrooms
green pepper
celery
leeks (instead of onions for phase 1)
one clove garlic
chili powder (home made, so just ground spices for phase 1)
cayenne pepper or hot sauce to taste
3 tbsp of low carb ketchup
romaine lettuce

Saute the leeks, garlic and celery in a little broth or water. Add the beef and cook it up. Add chili powder and stir in. Add in the rest of veggies, mix while cooking to coat with spices. Water released by the veggies will help create the sauce. When the veggies are almost done, add the ketchup and stir to mix it up. Salt to taste. Wraps with lettuce leaves--this is where the "sloppy" comes in. It's messy, but really delish!

1/2c chicken broth or veggie broth or water
1 leek, sliced in rounds
2 ribs celery sliced or chopped
2 c cauliflower in small pieces
7-8 oz firm white fish (cod, halibut, haddock, etc.) in bite-sized pieces
1 clove garlic (or more)
1 tsp minced ginger
1/2 tsp cumin seeds
1/4 tsp cinnamon
1/4 tsp cayenne (or to taste)
pinch cloves
1 tsp curry powder (or more)
1/2 tsp sweetener (optional, but makes up for lack of sweetness from carrots)

In a good sized skillet, saute sliced leeks & celery in chicken broth (or water). Add garlic, minced ginger, and cumin seeds. Cook it up a bit, then add the cinnamon, cloves, cayenne, curry powder and sweetener and stir. Add the cauliflower. Stir to coat with spices When it is almost cooked add the pieces of white fish. Stir it up a bit so things get nicely coated, but be gentle so you don't mash the fish. Salt to taste and serve when the fish is cooked.

This is was shared with me by a Face Book friend who has had great success on IP. It is her original recipe.


IP Ice Cream by Ruthie Buxbaum

1/2 cup ice
1 choc or vanilla ready made drink
1/2 cup very cold water
1 packet choc or vanilla or even strawberry pudding
2 droppers of the sweet leaf stevia extract for sweetness (like chocolate, hazelnut, toffee, orange, berry, or even peppermint)

Place all above ingredients in order in blender. Mix VERY well in the blender. Add to ice cream maker & 20 mins later... VOILA... ice cream.

You can also put in Walden Farms caramel, marshmellow, or chocolate syrup too... And, sometimes I add the raspberry WF spread to the strawberry pudding..... mmmm.

The ice cream maker I use is a Cuisanart

Wow. This is a find. Thanks so much.

Haha! Henry County Health Center is 30 miles from me!

Ok, so not "real" enchiladas....but a pretty good use of similar ingredients.

EVOO
Chix breasts sliced into strips
clove of garlic
sea salt
taco seasoning (make own)
g. pepper
asparagus
eggplant (speared)- I might leave these out next time....
g. onions
mushrooms
green chili sauce (I found some with only 1 carb)
romaine leaves

saute chix until no longer pink, add seasonings then add veggies. at end, add just enough green chili sauce to add a little flavor. let cool slightly before loading up the leaves...they roll nicely! it was awfully yummy!

4 tbsp. of WF Raspberry Fruit Spread
6 oz of olive oil
2-4 tbsp of white vinegar (depends how tart you like it, add the first 2 tbsp then taste and adjust to your liking)

I have an electric hand blender so I blend the fruit spread first to break it up a bit, then add the oil and vinegar and blend well.
The colour is light pink and is thick, but oh so Yummy!!!
Store in a covered jar on your cupboard.
This makes enough for 3 to 4 days depending how much you use!!

Note: I tried using IP Raspberry Jello powder, but didn't like the taste.