-makes 4 servings (each serving has 1 c. of veggies)
1 lb ground turkey Fat Free (browned)
1 serving of DIY taco seasoning: recipe can be found here, I like it because it uses little salt,
2 lbs sauteed peppers (red, yellow & green) recipe found here
Mix seasoning into browned ground turkey, serve with sauteed peppers.
This is a great way to pre-pack your lunch for the next day, and is SO simple and delicious!
I have been consuming many turkey burgers and grilled chicken on my George Foreman. So, I wanted to spice it up a bit. Yes, it is summer and I decided to roast a hen in this hot weather.. but it was worth it! I borrowed this recipe from good ol, Martha. Now IP folks that are in strict Phases 1 &2 you should note that you will need to substitute the butter for the maximmum daily required oil. Other than that, this recipe is IP friendly. Skin turned out so crispy and delicious, especially paired well with summer squash. Enjoy!
Martha's recipe can be found by clicking here.
Easy Peasy Zucchini Pasta and Turkey Sausage
4 medium-sized zucchini ( or 7 small, or 2 large- depends on the size you get from your garden or store; easy rule of thumb it should weigh 1 pound)
1 32 oz. jar of Sugar-Free Organic Tomato Sauce ( if you can't find Sugar-Free, use 2g or less of sugar type )
1 lb. package of Lean/ Fat Free Free Sweet Italian Turkey Sausage
1. Cook Turkey Sausage on "Medium" heat/George Foreman. I have found it is best to lightly spray George Foreman with PAM! so that the sausage doesn't stick to the grill plates and crumble.
2. Use a spiral vegetable slice to make zucchini "noodles". If you don't have one of these, I highly recommend you buy one online, it can easily be purchased at Amazon, etx.
3. Next, toss your noodles into boiling water for 4-6 minutes. Remove after this time.
4. Place tomato sauce in large skillet, cook over "low". Once sauce is warmed, add noodles.
5. Slice your cooked Sweet Italian Turkey Sausage and put in skillet with remaining ingredients.
6. Cook for 1-2 additional minutes, remove from heat and serve!
NOTE: I do not saute my zucchini noodles as I find they get floppy or slimey in the pan. I prefer mine to have a little crunch to them, that is why I boil them for such a short time. Feel free to cook yours to your desired taste.
I made this last night when I was "over" my normal IP dinners. I have about ten more pounds to lose before I phase off, and keeping motivated with fun recipes has been a bit of a challenge. Well, I decided to go through all my IP Food Journals, at this point I'm approaching month 6, so I had quite a few journals to look at. It's neat to see where I started, and where I am at today. In my journal, I always have included my mood, weight and appetite, as well as if I felt any triggers. It's a good practice to get into if your on the IP diet, as it can give you a baseline to measure against. I digress, anyway.... I noticed that I have gone through "phases" while on this diet, and no I'm not talking : Phase 1, Phase 2, etc. At first when I started IP, I seemed to eat chicken and bell pepper stir-fry almost everyday. Then I moved onto shrimp and spinach (see my post here), then I went on a long phase of burgers with spinach and fried egg (see my post here). Anyway, I noticed that I completely forgot about two months in the middle of this diet, when I was to cauliflower what Forrest Gump was to shrimp. I would roast it, mash it, tortilla it, pizza it, etx. So, I thought what's something I haven't done with it in a while, cauliflower fried rice! Man, was it tasty! So easy too, in fact it's probably going to be a weekly meal for me again. Hey, you have to keep yourself interested in veggies on this diet!
I think what makes this recipe is the Sweet Onion Dressing from Walden Farms, so be sure to not obmit it. I hope you enjoy the dish as much as I did, and as always let me know if you have any suggestions how to make this recipe even better!
Chicken & Broccoli with Cauliflower Fried Rice
Yields: 1 serving, consisting of 8 oz protein with 2c. vegetables
6 oz boneless skinless chicken, sliced into strips ( I used tenders for this, and it worked just fine)
1 T. Walden Farms Sweet Onion Dressing
1 egg (fried)
1/4 c. egg whites (fried)
1 c. shaved cauliflower (easy to shave if you put in a food processor, I use my Ninja for this)
1 c. broccoli
1 1/2 t. EVOO
2 t. Tamari ( if you don't have this, you can use reduced sodium soy sauce)
1. In a small ziploc bag pour the Walden Farms Sweet Onion Dressing. Then, add chicken to dressing. Seal tight, and shake bag to ensure dressing coats chicken, thus forming a marinade. Refrigerate this for at least 20 minutes.
2. Preheat oven to 375 degrees.
3. Line cookie sheet with foil, place broccoli on foil-lined pan. Then drizzle half of Tamari over broccoli.
4. Then, roast broccoli in oven for 15-18 minutes.
5. While broccoli is roasting, remove chicken from refrigerator. Turn on George Foreman grill, and heat to "Medium".
6. Place chicken on George Foreman grill, and cook for approximately 3-5 minutes on each side. Chicken should be a golden brown when finished, and "white" when you cut into it- no pinkness should show.
7. Then, in large skillet, heat pan with EVOO over medium heat.
8. Next, add in shaved cauliflower. Cook over medium heat for approximately 10-12 minutes. While this is cooking, remove broccoli from oven, and turn oven off. Allow broccoli to cool.
9. Add fried egg, chicken, broocoli and tamari to cauliflower. Mix in skillet until it is all blended. Allow to cook for 1-2 minutes.
10. Remove from heat and serve, best served with a drizzle of tamari on top! Enjoy!
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