Hamburger Pie recipe

June 29, 2012

It tastes so good you will feel like you are cheating!

*1/2 – 1 cup Cauliflower (poached)
*6-8 oz. of lean ground turkey (grilled or sauteed & broken into small pieces)
*packet of IP mushroom soup

Put your browned turkey in a oven proof bowl, pour soup on top. Next, mash cauliflower to a mashed potato like consistency and layer into the bowl. Bake for 15 minutes on 350 degrees. *you may add a layer of green beans and tomatoes between the meat and cauliflower (as directed on IP)



Broccoli and Chicken Salad

June 27, 2012

(phase 1-4) serves 4-6

8 cups fresh broccoli, cut into very small flowerets and stems chopped into small pieces
1/2 small red onion, cut into slices and then 1/4 inch dice
2 cans chicken, drained and flaked into small bits
1 packets IP garlic and onion soy nuts
2 cup mushrooms, chopped into 1/4 inch dice
Dressing Ingredients:
1/4 cup Walden Farms mayo
1 cup Walden Farms Sesame Ginger salad dressing
3 tbsp vinegar
1/4 cup Granulated Stevia
Sea salt/pepper to taste

Combine dressing ingredients in processor or in bowl with a wire whisk.

Wash and dry broccoli if needed and then chop broccoli flowerets and stems into very small pieces. Chop onion and mushrooms into small pieces and flake the chicken.

Combine broccoli, onion, mushroom, chicken, and soy nuts in large salad bowl. Mix desired amount of dressing into salad (you may not want all the dressing depending on how wet you prefer your salad.) Salad can be refrigerated for a few hours before serving. This will keep in the refrigerator for a few days, but you may want to add a tablespoon or two of extra dressing after it’s been refrigerated



Zucchini Hash Browns

June 21, 2012

*2 cups grated Yellow Zucchini
*1 Tbsp Olive Oil
*Salt, Pepper, Garlic Powder to taste

Coat saute pan with Oil and heat on medium-high heat (do not allow oil to smoke).
Separate Zucchini into 1/2 cup sections and flatten into “patties”. Place patties in pan, flatten with a spatula, and add Salt, Pepper and Garlic. (You want the patties to be very flat so you get more crispy toasty outside.)
Cook without disturbing until bottom is golden brown. Flip patties and cook until golden brown. Serve hot. (If your heat is too hot, Zucchini will blacken before it is cooked, but don’t cook so long the Zucchini gets limp. The toastier and crunchier, the better.)




Curried Fish Skewers

June 15, 2012

Curried Fish Skewers (phase 1-4) serves 3

• 1 IP packet mushroom soup prepared with 5 oz. water
• 1 tsp crushed garlic
• 2 tbsp curry powder
• 1 tbsp lemon juice
• 21-ounces firm white fish such as cod or halibut cut into chunks
• 1 tsp paprika

Blend prepared soup with crushed garlic, curry powder and lemon juice. Place chunks of fish in a large glass baking dish and pour curried soup mixture over them. Stir to cover the fish pieces. Alternatively, place fish and soup mixture in a large re-sealable plastic bag. Marinate in the refrigerator for up to 30 minutes.
Meanwhile, soak bamboo skewers in cold water for 30 minutes. When ready to cook, preheat broiler. Thread marinated fish pieces on to wooden skewers. Sprinkle with a little paprika. Spray broiler rack with nonstick olive oil cooking spray, and broil fish kebabs for 5 minutes each side.


Asian Broccoli Stems

June 6, 2012

(phase 1-4) serves 4 side-dish servings

1 lb. broccoli stems (about 8 thick stems)
Olive oil cooking spray
1 tbsp minced garlic
1/4 cup diagonally sliced green onion for garnish (optional)

Sauce Ingredients:
4 tbsp Walden Farms Asian salad dressing
2 tsp. Chili Garlic Sauce
1 tsp Stevia granulated sweetener
1 tbsp Braggs liquid aminoes (optional)

Cut off both ends of the broccoli stems, trimming away any discolored parts. Use a sharp knife to trim extra leaves or ribs from the stems and then peel with a sharp vegetable peeler. Cut the peeled stems on the diagonal into slices about 1/2 inch thick.
In a small glass mixing cup or bowl, whisk together the liquid aminoes, Asian dressing, Chili Garlic Sauce, and stevia. Mince the garlic and thinly slice the green onions.

Heat non-stick skillet over medium heat for one minute. Spray with olive oil cooking spray. Add the garlic and stir-fry about 30 seconds, or until the garlic is fragrant. (Watch carefully and don’t let it get brown.)

Add the broccoli stems and cook, turning often, until the broccoli stems are starting to get slightly browned, but are still a little crisp, about 10-11 minutes. Add the sauce and cook stirring for one minute more. Serve hot, with green onions scattered over for garnish if desired.


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