Updates!!!

So I would first like to apologize for the time lapse between this post and my last post. My quest to find new recipes and tips to share with everyone is never ending and sometimes I hit a wall with my creativeness :-)

Below are some new yummy recipes for you to enjoy alone or with your family and friends. As you will see, some of these recipes do include some of products on the Ideal Protein product list.


**Bon Apetite**

Turkey Roll Up
1 Packet Ideal Protein Crepe
2 Slices Fat Free Turkey Breast
Fresh Spinach
Roasted Red Peppers

Roll the turkey, spinach & red pepper into the crepe.
(If you are the type that likes to split your 5-7oz protein meal, this could be a new favorite for you! The crepe is a Restricted Item and as we all know, restricted items are only allowed ONCE per day)


Baked Scallops with Wilted Garlic Spinach
7 oz Bay or Sea Scallops
Olive Oil or Olive Oil Spray
Lemon Pepper Seasoning (to taste)
Garlic, minced from the jar or fresh chopped
1-2 c. Spinach

Place scallops in baking pan and spray with olive oil and then add the lemon & pepper.

Bake scallops in 425 degree oven.

While scallops bake, add the Olive Oil spray or use 1 tsp olive oil in large pan. Add garlic and heat. Add fresh spinach and turn with tongs to coat. The spinach will wilt quite quickly.

Add baked scallops and serve.

Spicy Beef Flank Steak With Fresh Cucumber Salad
Preparation: 20 minutes
Marinating Time: 2 hours
Cooking: 10 minutes
Servings: 6

Ingredients:

Marinade:
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
4 cloves garlic, crushed with the skin
1 teaspoon cumin
1/2 bunch of thyme
2 teaspoons crushed black pepper
2 peppers, finely chopped
2 bay leaves
2 x 1 pound of beef flank steak
salt and pepper

Cucumber Salad:
2 cucumbers cut in big chunks 1/2 inch x 1/2 inch
10 mint leaves, chopped
1/4 onion, finely cut
1/4 cup olive oil
juice of 1 lemon
salt and pepper

Preparation:

In a large Ziploc bag, mix all marinade ingredients and set aside. Make shallow incisions in the steak so the marinade penetrates more. Let marinate in the refrigerator for at least 2 hours. In a large salad bowl, mix all cucumber salad ingredients, 30 minutes before serving. Preheat barbeque at high temperature. Put steak on hot grill to seer. Season to taste. Grill for about 5 minutes on each side. Serve steak rare or pinkish. Don't overcook flank steak-it would get a bit stiff.


Ginger and Coriander Skewered Steaks(Grill or Broiler)
Preparation: 15 minutes
Marinating Time: minimum 1 hour
Cooking: 10 minutes
Servings: 4

Ingredients:

8 x 2 oz tenderloin steaks, 1-inch thick
4 green onions
2 Tablespoons fresh lime juice
1/3 cup olive oil
2 Tablespoons grated onion
2 Tablespoons fresh grated ginger root
1 clove garlic, crushed
1 teaspoon red pepper flakes
1 teaspoon ground coriander
1 teaspoon turmeric
salt, to taste

Preparation:

Place 2 steaks side by side on a tray. Push one skewer diagonally through both steaks. Push a second skewer diagonally, in the opposite direction to the first skewer, to secure the 2 steaks together, forming a cross with the 2 skewers. Thread half of a green onion on to the pointed end of each of the skewers. Repeat with remaining steaks, skewers, and green onions. Combine lime juice, olive oil, onion, ginger, garlic, red pepper flakes, coriander, turmeric and salt in a bowl. Pour mixture over skewered steaks. Cover and refrigerate for at least 1 hour.

Cooking instructions:
On barbecue, grill over medium-high heat for 3 minutes per side for rare, 4 minutes per side for medium rare, 6 minutes per side for well done.
In oven, preheat broiler. Broil for 3 minutes per side for rare, 4 minutes per side for medium rare, 6 minutes per side for well done.

Skewer and marinate steaks up to 8 hours in advance. Cover and refrigerate. For a complete meal, serve these brochettes with a vegetarian chop suey. It is so easy to stir-fry some vegetables! And for the sauce, simply add the reserved marinade of the brochettes that you will have boiled beforehand. And make sure vegetables remain crispy-they are so much tastier and more nutritious that way!


Snack Time:

Key Lime Tarts

Equivalent to 2 Ideal Protein servings
Makes approximately 6 tarts

Ingredients:

Filling
4 + 1 packets of True Lime flavoring (approximately 1 level teaspoon)
3 ounces of water
Splenda or Stevia, to taste
1 packet of Ideal Protein Vanilla Pudding

Crust
1 packet of Ideal Protein Maple Oatmeal
1 egg white
1 to 1 1/2 ounces of water

Meringue
2 egg whites for meringue

Mini-muffin baking cups
Non-stick spray

Preparation:

Filling: dissolve True Lime flavoring in water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart.
Add the contents of one Ideal Protein Vanilla pudding and mix well until smooth.
No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.

For the crust: pre-heat the oven at 350 degrees Fahrenheit. Mix the packet of Ideal Protein Maple Oatmeal with the egg white and water, just enough for a stiff but manageable dough to form.

Lightly coat your muffin tins with non-stick spray. Moisten your hands(if you don't, the 'dough' will stick to your fingers) and form little balls using approximately 2 to 3 teaspoons of dough. Place one dough ball in each baking cup.

Press dough down as thinly as possible across the bottom and the sides forming a little 'cup'(the dough will "poof" a little during baking). Bake for approximately 5 minutes or longer, if necessary.

For crispy tart shells, remove them from the muffin tin and place them upside down on fop of the tin and bake for a few more minutes until golden brown. If the cup cake shells are too thick, don't bother, as they will be too hard. Cool on a wire rack.

Take key lime filing out of the refrigerator and stir in the last packet of True Lime flavoring to give your filling an extra tangy Florida key lime bite.

For the meringue: beat two egg whites until stiff peaks form. Fill 'pastry' shells till not quite full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh lime.


Cinnamon Mochaccino


Ingredients:

1 packet of Ideal Protein Cappuccino Drink
1/2 teaspoon instant coffee
1/8 teaspoon cocoa powder (<1g carbs)
A dash of cinnamon
6 ounces water (more if you want it less creamy)

Preparation:
Pour cold water into a shaker and add all the other ingredients. Shake well until completely dissolved and enjoy a scrumptious shake.


New Dressing Ideas

Rockin' Red Pepper Vinegarette
1/4 cup Olive Oil
1/4 cup Cider Vinegar
1 tbs White Onion
1-2 Clove Pressed Garlic
Pinches of Rosemary & Thyme
1/2 tsp Dried Whole Oregano
1/2 tsp Dry Mustard
1/2 tsp Paprika
1/2 of Roasted Red Pepper

Blend thoroughly in a blender, salt to taste and chill overnight.


Roasted Garlic Dressing
2 Tablespoons French shallots, chopped
1/3 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
pinch white pepper
1 egg white
6 cloves garlic, roasted in a 360 degree oven until softened and lightly browned (about 20 minutes)
1 cup olive oil

In a blender, blend all ingredients except oil. While blender is running, add oil in a thin stream until emulsified. Serve roasted garlic vinaigrette immediately.


Thai Dressing
1 clove garlic, finely chopped
1/2 teaspoon fresh ginger, finely sliced
3 Tablespoons rice vinegar
1 teaspoon Splenda or Stevia
1 teaspoon soy sauce
1/4 cup olive oil
1 teaspoon sesame seeds
1/4 teaspoon red pepper, crushed

Combine all ingredients and mix well.

Tomato Dressing
1/2 cup tomatoes, chopped
2 Tablespoons white vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon Dijon mustard

In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. To store, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette.