Shrimp & Spinach Stuffed Portabella Mushrooms
Serves 2

Prep & cook time: 25 minutes

Ingredients:
2 portabella mushrooms
1/8 c. chopped green onions
1 clove garlic
1 1/2 c. spinach
5 large shrimp
2 tsp. olive oil
1 tbsp chopped fresh basil
1 Roma tomato

*This would be a recipe you could do once or twice a week since the tomato is on the list of occasional vegetables.

1. Broil or grill the Portabella mushroom caps after removing the gills and stem.
2. Chop up the stem and saute with the garlic, green onions and spinach in your 2 tsp. of olive oil. Chop up the shrimp into small pieces and add the sauteed vegetable mix when soft and use a spoon to combine.
3. Stuff the portabella mushroom caps with this mixture. Bake at 350 degrees for about 15 minutes.
4. Chop up your tomato and basil and sprinkle over the top before serving.

 

All-American Turkey Burgers
Serves 3

15 ounces of ground turkey
1/2 medium onion (finely chopped)
1 stalk of celery, finely chopped
1 teaspoon of dried thyme
1 tablespoon of Walden Farms Thick and Spicy BBQ sauce
1 tablespoon of Tabasco (or less if you don’t like it spicy)
1 tsp. Soy Sauce

1. Preheat your grill. Combine all of the ingredients and form into 3 burgers.
2. Grill until done. Use two ice berg lettuce or Romaine pieces as your “bun”.

 

Grilled Lemon and Garlic Chicken
Serves 5

5 skinless, boneless chicken breasts
3 teaspoons of olive oil
3 garlic cloves (minced)
1 teaspoon lemon zest
2 teaspoons of freshly squeezed lemon juice
1/8 teaspoon Redmond Sea Salt (you can get this at our office)
1/4 teaspoon pepper

1. Preheat the grill. In a small bowl, combine the garlic, oil, lemon zest, lemon juice, salt and pepper.
2. Brush the mixture over the chicken breasts and grill them for 8-10 minutes per side until they are no longer pink. Ready to serve.

 

Steak Fajita Salad
Serves 2

4 teaspoons olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 green pepper, cut into strips
8 mushrooms, sliced
10 ounces of flank steak, cut into strips
1/4 cup onion, cut into strips
2 medium Roma tomatoes
Romaine lettuce

1. Combine the 2 teaspoons oil, red pepper flakes, chili powder and pepper.
2. Pour into a large zip lock bag. Place steak in bag and toss to coat.
3. Marinate for 1 hour. Grill or cook steak in a pan.
4. In a medium skillet, heat remaining 2 teaspoons of oil and saute the green pepper and mushrooms until tender.
5. Cut the steak into slices against grain. Cut up your lettuce and place on your plate.
6. Top with your flank steak, sauteed vegetables, raw onion and tomatoes. Top with Walden Farms Chipotle Ranch dressing.

 

Shrimp, Asparagus & Mushroom Stir Fry
Serves 4

1 Tbsp. grape seed extract oil
1 c. sliced mushrooms
1 large bunch asparagus, trimmed and cut on diagonal into 1″ pieces
1 pound large shrimp, peeled and deveined
sea salt
fresh ground pepper
2/3 c. Walden Farms Asian Dressing
1/2 c. chopped fresh basil

1. Heat a large, nonstick pan over high heat. Add Grape seed oil. Add the mushrooms and asparagus and stir fry until the vegetables are almost tender, about 6 minutes.
2. Season the shrimp with salt and pepper to taste. Add them to the pan and cook for about 3 minutes, stirring often.
3. Add the Walden Farms Asian Dressing. When the shrimp are cooked through and the sauce is hot (after about 2 minutes), stir in the basil.
4. Season with salt and pepper to taste.

 

Ratatouille
Serves 6

Are you getting tired of your “old” vegetable dishes? Ratatouille is a GREAT way to get in a lot of vegetables, your olive oil as well as some great flavor. NOTE: Since this has Eggplant and Tomatoes, you can only have this once a week as both of these vegetables are on the “Occasional Vegetable list”.

Ingredients:

1/4 c. olive oil
3 bell peppers, cut into one inch squares
2 eggplants, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
4 cloves garlic, minced or crushed
2 pounds of tomatoes, chopped
1 tablespoon minced fresh thyme
salt and pepper to taste
1/4 cup chopped fresh basil

1. Heat olive oil in a heavy soup pot on medium heat.
2. Chop the bell peppers and add them to the pot, stirring well. Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil.
3. At this point, the olive oil will have soaked into the eggplant, so you will need to stir often to keep things from burning until they soften some.
4. Chop the zucchini and stir it in once the eggplant has softened a bit. Chop the garlic and add the vegetables, stirring well. Chop the tomatoes and add them.
5. Mince the thyme and add it along with the salt and pepper to taste.
6. Stir well and cook for two to three minutes. Turn down the heat and cover the pot. Simmer until everything is soft and well blended, about 40 minutes.
7. Stir in basil and remove from heat.

You could also try layering your cooked vegetables in a casserole dish and baking it in your oven. Maybe also add some cut up chicken.

 

Shrimp Dijonnaise
Serves 2

1/2 cup lemon juice
4 teaspoons olive oil
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 minced garlic cloves
14 ounces of uncooked, large shrimp, peeled and deveined

1. In a large re-sealable bag, combine the lemon juice, oil, mustard, Worcestershire sauce and garlic.
2. Add the shrimp. Seal the bag and turn it to coat ingredients.
3. Refrigerate for at least 4 hours, turning occasionally. Drain and discard marinate.
4. Broil shrimp 4 inches from the heat for 4 minutes or grill until done.

 

Cider Vinegar Chicken
Serves 6

6 boneless, skinless chicken breasts (5 ounces each)
5 teaspoons of garlic salt
1 cup cider vinegar
1/4 teaspoon ground pepper

1. Preheat the oven to 350 degrees.
2. Place chicken breasts in a 9 x 13 inch baking dish. Sprinkle with the garlic salt, then pour vinegar over all.
3. Bake at 350 degrees for 35 minutes or until chicken is browned and cooked through and juices run clear.

 

Crispy Kale Snacks

Serves 4 (serving size: 1/4 of kale snacks). You would count this towards your select vegetable consumption for the day.

1 (8 1/2 ounce) bunch kale
olive oil flavored cooking spray
1/2 teaspoon no salt added lemon pepper seasoning
1/2 teaspoon sea salt

1. Preheat stove to 350.
2. Remove and discard stems from the kale and tear leaves into large pieces.
3. Wash kale and spin dry and drain.
4. Arrange kale on a large baking sheet coated with cooking spray; coat kale with cooking spray.
5. Place pan on bottom oven rack and immediately reduce oven temperature to 300. Bake for 20 minutes or until kale is crisp and dark green. Do not overcook or the leaves will turn brown.
6. Transfer kale to a large plate lined with paper towels. Sprinkle with lemon pepper and salt.

 

IP Chocolate Cake –
Note: This gives you 2 servings of Ideal Protein

1 package of Crispy Cereal (ground up fine, like flour, in your food processor or coffee grinder)
1 package of Dark Chocolate pudding (Ideal Protein)
1½ tsp. baking powder
4 oz. egg whites
2 tsp. Chocolate or Caramel Walden Farms Syrup

1. Mix all ingredients together in a bowl.
2. Bake in a mini muffin pan (sprayed with Pam) or you can put in a Ramekin and make 2 small cakes.
3. Bake at 350 until done. You can drizzle a little extra Walden Farms Chocolate or Caramel syrup on top before serving. Yummy!

 

Chocolate Cookies

2 oz. water
1 packet of Splenda
1/2 tsp Vanilla extract
2 packages of Ideal Protein Chocolate Pancake Mix
1 egg white

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix the water, egg, Splenda and Vanilla. Add the Chocolate Pancake Mix and stir until well rounded.
3. Drop by rounded spoonful onto a cookie sheet.
4. Makes 6 cookies (3 cookies per serving).

 

johnwarnerdc@aol.com
719.576.2225