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Chicken Tikka Kebabs

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Ingredients:

8 Ounces boneless chicken

1 medium green pepper/Yellow Pepper/Red Pepper

Mushrooms

1 Medium Zucchini

1/2 tsp Red Chili Powder

1/2 tsp cumin powder

1/2 tsp garam masala

½ tsp Garlic Powder

 ½ tsp Onion Powder

 ½  tsp Tandoori Masala

Salt to taste

1 tbsp lemon juice

2 tsp oil

1 tsp Chat masala – optional

Directions:

Cut chicken into small  bite sized pieces. Chop mushrooms, zucchini and  peppers similarly. You can also use a small tomato and use here as well. I didn’t use any. Make sure to de-seed it.
Mix all the marination items listed above and gently add the chicken and veggies to it. Let it sit in the fridge for at least an hour. In the meanwhile soak the skewers in water. Finally skew the chicken and veggies alternatively and broil/grill them in your oven for about 15 – 20 mins, turning sides occasionally till you get a beautiful color. You can also cook them on a skillet.
Finally drizzle some lemon juice and chat masala before serving for that special kick. Enjoy.

Cajun Shrimp Skewers

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Cajun Seasoning Recipe:

3 tablespoons Sweet Paprika
1 tablespoon Cayenne Pepper
2 tablespoons Kosher Salt
2 tablespoons Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Dried Oregano
1 tablespoon Dried Basil
1 teaspoon Dried Thyme
1 teaspoon Ground Black Pepper
Save in an airtight container to use whenever. It’s a great basic spice recipe to have on hand.
Skewer Ingredients:
1-pound Large Raw Shrimp, peeled and deveined
1 medium size zucchini, cut into 1 1/2-inch cubes
2 whole Red Bell Peppers, seeded and cut into 1 1/2-inch squares
2 tablespoons Olive Oil
2 tablespoons Cajun Seasoning
Green Onion, chopped for garnish

Always soak your wood skewers before grilling. 30 minutes minimum, it helps keep the skewers from getting too scorched during the grilling process. The key to kebabs is keeping everything relatively the same size. Veggies should be sliced into the same size cubes.
 

Directions:

1. Preheat your grill to medium high heat.
2. Soak your skewers for a minimum of 30 minutes in water.
3. Thread your skewers alternating shrimp, zucchini, and red bell pepper slices. Drizzle with olive oil and season with Cajun seasoning.
4. Grill skewers over direct heat until well seared on all sides, about 5 minutes per side. Transfer skewers to a serving platter and garnish with chopped green onions.

Serve immediately and enjoy! Serve these skewers on top of a mixed green salad for the perfect Summer dinner.

Puerto Rican Meatballs

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Ingredients:

1 lb ground turkey

1/8 tsp sea salt

Pinch of pepper

Pinch of thyme

Pinch of  pepper flakes

Sofrito (1 cubanelle pepper, 1/2 onion, 2 garlic cloves minced)

1 bay leaf

2 tsp olive oil

1 envelope Sazon with Culantro, Achiote, Goya

1 can of chopped tomatoes

Chicken broth

Directions:

Season meat with salt, pepper, Sazon, and garlic the night before. Make the meatballs. In a pot put the olive oil, sofrito, bay leaf and cook for about 7-8 minutes stirring constantly (medium heat) In a saucepan add olive oil and sear the meatballs. Transfer the meat to the pot and deglaze the saucepan with chicken broth. Add tomatoes, thyme, pepper flakes, and chicken broth almost covering the meat. Stir and simmer at low temperature until the sauce is reduced

(Remember you have two servings of protein)

Chicken Curry w/ Cauliflower Rice

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Ingredients:

8 Ounces – Boneless Chicken cut into small pieces
1 ½ cup of tomatoes
½ cup of green onions
1 – 2 Cloves Garlic (crushed)
1 ½ Inch Ginger
1 Small green Chili (Optional – finely chopped)
½ tsp Tumeric
½ tsp whole cumin seeds
1 Inch Cinnamon stick
1 large Black Whole Cardamom
½ tsp Garam Masala
¼ tsp Sea Salt
2 T chopped Cilantro
2 tsp Olive oil

Directions:

Put onions, tomatoes, ginger and chili into a blender and make a fine paste.
Heat 2 tsp of olive oil in a pan, add whole cumin seed and let them pop,
add cinnamon and cardamom and crushed garlic and cook for 1 min,
add chicken and cook for 3-4 minutes or until it is brown
add salt, turmeric , and garam masala and stir for one minute.
Add the paste and cook for another 10 minutes.                                              Can add little water if the sauce is too dry. Garnish with chopped cilantro.

Sweet & Sour Chayote

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Ingredient:

2 Cups Chayote (Remove the soft seed and cut into 1inch square pieces)
2 Tsp olive oil
2 Tbsp Walden Farms Orange Marmalade
½ Tsp salt
½ Tsp fresh grated ginger
2 Tbsp lemon juice
Pinch of chili flakes

Directions:

Put oil in a nonstick pan – Add Chayote and cook on medium heat for 10 minutes until slightly soft and little crunchy. Add salt and lemon juice and cook for another 2 to 3 minutes until lemon juice is absorbed. Add WF orange marmalade, chili flakes and grated ginger and mix well. Sweet and Sour Chayote is ready.

Used 2 cups of vegetable and 2 servings of Walden farms marmalade.

Enjoy it with your 8 ounces of roasted Chicken/Beef

Chili Pizza

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Ingredients:

1 Ideal Protein Maple Oatmeal
1 Ideal Protein Vegetable Chili
½ Tsp baking powder
3 Pinches of baking soda
4 Oz hot water
¼ Tsp olive oil
¼ Tsp dried basil
¼ Tsp dried oregano

Directions:

Preheat the oven at 350 degrees F – Blend the contents of the oatmeal and the chili together with baking powder, baking soda, hot water, olive oil and dried herbs until water is absorbed. Spoon mixture into two pizza rounds on a baking tray and flatten out. Bake for 15 mins and remove from oven.

SAUCE –
I Cup tomatoes
1 Clove Garlic
¼ Tsp Dried Basil
¼ Tsp Dried Orageno
¼ Tsp Sea salt
Hot pepper to taste
Put the sauce ingredients in blender and blend – heat this sauce until it becomes thick.

VEGETABLES-
One cup of select vegetables (chopped)
¼ tsp of olive oil
Pinch of salt and black pepper
Heat the vegetables with olive oil until soft add salt and pepper.
Spread the tomato sauce on pizza and add vegetables on top

Chicken Cabbage Rolls

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Ingredients:

½ Pound chicken
2 Cloves Garlic Chopped
1 Green Chili chopped (Optional)
2 Tbs Chopped Cilantro Leaves
¼ tsp Salt
½ tsp Black pepper
2 tsp Soy Sauce
1 Whole head of cabbage

Directions:

Apart from cabbage, mix all the above ingredients and keep it on one side.
Take the head of cabbage and remove the core from the center. Put the whole cabbage in hot water and boil it for 15 minutes. Remove cabbage and remove whole leaves. Horizontally slice through and remove the top half of the thick center rib.

Spoon chicken mix in to the cabbage leaf and make a roll. Steam the rolls for 25 to 30 mins.

Serve with hot sauce or any WF sauce

Herb Roasted Turkey Breast

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Ingredients:

8 ounces of turkey breast, halved and skin removed. (can also use chicken)
2 Teaspoons olive oil
2 Garlic cloves, crushed
2 Teaspoons chopped fresh sage leaves or 1 teaspoon dried
2 Teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 Teaspoons chopped fresh rosemary leaves or 1 teaspoon dried
1 Teaspoon dry mustard
1 Tablespoon lemon juice
1/4 Tea Spoon ground black pepper

Directions:

Preheat the oven to 375 degrees F. Rinse the turkey breast and pat dry. In a small bowl combine all the above ingredients and make a paste and rub the mixture into the turkey breast. Marinate for two hours to overnight. Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, cook for 25 – 30 minutes. Let it rest, covered with foil for 5 minutes.

CAULIFLOWER RICE/CHICKEN INDIAN STYLE

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Ingredients:

  • 2 cups of grated cauliflower
  • ½ Tsp of grated fresh ginger
  • ¼ Tsp Salt
  • ¼ Tsp Red Chili Powder or one small green chili (Optional)
  • ¼ Tsp Cumin Powder
  • ¼ Tsp Cumin seeds
  • ¼ Tsp Garam Masala
  • ¼ Tsp Turmeric
  • 1 Tsp oil

Directions:

Heat oil in pan and add cumin seeds and let them pop.  Add grated cauliflower and same time add all the other spices (apart from salt) Mix well and cook for 2-3 mins. Add salt before serving. Can add lemon juice and serve

TANDOORI CHICKEN WITH MINT CILANTRO

Ingredients
Chicken ½ pound (boneless or with bone)
Ginger and garlic paste 2 tbsps. each
Red chili powder ¼ tsp can use more or less
Turmeric powder 1/2 tsp
Coriander powder 1 tsp

Cumin powder 1 tsp

Cilantro 2 tbsp
Dried or fresh mint leaves 2 tbsp
Salt to taste
Lemon juice 2 tsp
Oil 2 tsp

Directions:

Clean the chicken and cut into bite sized pieces or long strips. I used a pound of chicken thighs. Mix all the ingredients and massage it on the chicken nicely. Cover this with a cling wrap and let it marinate for 4 to 6 hours. You can marinate it overnight too. When ready to cook, line a baking tray with nonstick aluminum foil and brush it with oil. Directly place the chicken pieces on the dish and broil it for 20 to 25 min in a preheated oven. You can also use skewers and grill. Turn once after 5 min. Keep checking and roast till done. Serve with cauliflower rice

Rotini with Ground Chicken/Turkey and Vegetables

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Ingredients:

8 Ounces of Ground Chicken or Turkey (5-6 ounces of
ground beef)
1 Packet IP Rotini
1 Cup of Vegetables (Any Phase 1 allowed vegetables)
1 Cup Tomatoes Crushed
2 Clove Garlic Crushed
1 Green Chili chopped/ Dash of hot sauce
¼ Tsp Salt
1 Tsp Paprika
1Tsp Oregano
2 Table Spoons Fresh Chopped Basil Leaves
2 Tsp Olive oil
Cook IP Rotini – follow the instruction on the packet.
 
Directions:

In a nonstick pan, add two teaspoons of olive oil, add
chicken, salt and paprika and cook until chicken is brown.
Add crushed tomatoes, garlic, chili/hot sauce and oregano
and cook for 2-3 minutes.  Add vegetables and cook for 2-3
minutes. Add cooked pasta and basil and mix well and cook
for another minute.

(8 ounces of meat, 1 packet of IP meal, 2 cups of vegetables and 2tsp oil)