Medical Weight Loss Program Recipes
Check out Bre’s Hamburger Pie recipe for plan followers- (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 & 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)
Don’t miss Rhoda’s favorite plan-approved recipe! It’s super delicious!
*Walden Farms Carmel Syrup (to taste)
*Large mug of ice
*8-10oz of coffee
*Cappucino IP packet
Combine all ingredients in a blender and blend until smooth. Can’t be beat on a hot summer day!T
Try Dr. Sandy’s favorite plan-approved recipe!
Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. Tasty and crunchy!
Attention all plan followers: Got a craving for Taco Bell? Try this easy recipe and satisfy that craving!
*Low Sodium Taco Seasoning
*Walden Farm Ranch Dressing
Cook the turkey with the taco seasoning packet. Crumble over a bed of shredded lettuce. Use Walden Farm Ranch Dressing instead of sour cream. Yummy and healthy!
Make your own taco seasoning mix to control the ingredients for better nutrition.
•2 Tbsp. chili powder
•2 tsp. paprika
•2 tsp. crushed dried red pepper flakes
•1-1/2 tsp. dried cilantro•1/2 tsp. dried marjoram
•1/4 tsp. pepper
•1 tsp. ground cumin
Craving that salsa taste but trying to stay IP? Try this zesty recipe:
1 green pepper (red) 1c
1-2 tomatoes, chopped 1 C
½ diced cucumber ½ C
½ minced red onion ¼ C
¼ cilantro, chopped ¼ C
1 T lemon juice
1 jalapeño pepper minced (small pepper)
2 tsp sea salt
Mix together, refrigerate, and serve with cucumber slices (instead of chips!)
2 – 4 chicken breasts pounded to 1/4 inch
spicy brown mustard
Mix mustard, ginger, garlic and tamari sauce together and put in ziplock bag; add chicken and marinate 3 hours or more in refrigerator.
Grill chicken for 3-4 minutes on each side
Miss this? Try this!
Mix one packet of chocolate soy puffs with one packet of peanut soy puffs and… waa laa! You have chocolate peanut butter crunch!
Help for choco-holics!
*1 Readymade Chocolate Drink or Chocolate Drink Packet
If using the packet, follow directions to make the chocolate drink.
Place drink in ice cube trays or popsicle makers. Freeze. Once chocolate is frozen, pop out and enjoy!
… or try…
Mint Chocolate Pudding:
*5 oz Cold Water
*1 Drop Mint Extract
*1 Packet Chocolate Pudding Mix
Mix all three ingredients together. Put in refrigerator to chill. Serve once pudding is set.
This one sounds delicious! I am gonna go home and try it tonight!
*1 packet of plain crepe mix
mix plain crepe mix with water so it is thick and spread on cookie sheet
Add sea salt, garlic & others herbs you like on crackers.
Bake 350 degrees until brown & crispy
options: garlic, pepper, dill weed
This is what Rhoda from the front desk just shared with me…
“I just tried a yummy new drink!! I mixed a vanilla pre mix with Blueberry/Cranberry/Pom. I was also thinking about putting it in the blender with ice & it would be an awesome smoothie for a hot summer day!!”
Nicki L’s drink recipe:
Got a good recipe for you–mix up one of the Choc drink pkts and one of the vanilla puddings together, then add a few drops of mint extract. Freeze in ice cube trays, then put in blender and add vanilla drink; mix until creamy and smooth 🙂 Delish!!!
Do you miss pasta? Try this great recipe, and miss it no more!
*3-4 medium zucchini
*tsp chopped garlic
*tbsp olive oil
*tsp chopped parsley
*couple of drops of lemon juice
*salt and pepper
Shred zucchini on mandolin lengthwise into julienne (long strips). Put olive oil & garlic in cold saute pan and turn on medium heat. When garlic starts to sizzle and turn a light brown color add zucchini and other ingredients and saute for 2 minutes.
Now that you have the “noodles” you can make
Zucchini “Noodles” & Spicy Tomato Sauce!
Prepare the recipe from above and then start your
Spicy Tomato Sauce
*1 32 oz can crushed tomatoes
*4 garlic cloves
*1/2 – 1 tsp crushed red pepper flakes
*1 tsp dried thyme
*2 tsp olive oil
*1 tsp sea salt
*small bunch of basil sliced thin
*1 stevia packet (optional)
Saute garlic in olive oil (starting with cold pan) on medium heat. When garlic is just starting to color, add the other ingredients except basil. Simmer for 25 minutes. Turn off heat and add the basil.
This is a lengthy one but WELL worth it!
Beef Wellington Burger
*1 – 1/3 lb lean ground meat
*1 package button mushrooms
*5 cloves garlic (crushed)
*small handful of fresh herbs (basil, thyme, oregano, parsley)
*3 green onions (roughly chopped)
*1/2 teaspoon red pepper flakes
*1 tbsp nutritional yeast
*1 tsp Braggs liquid aminos
*1 tsp dijon mustard
*1 tsp apple cider vinegar
*sea salt & pepper
*2 tsp pink peppercorns slightly crushed with your fingers (optional)
Heat medium sized saute pan over medium heat with a tbsp of olive oil, add mushrooms and cook until liquid evaporates and they begin to brown (about 8 minutes). Add garlic, pepper flakes and hers and continue to saute for an additional 2 minutes. Add mustard, Braggs liquid aminos, vinegar, a tbsp of water and green onions to the pan and cook, stirring and scraping the botton of the pan for about a minute until most of the liquids are gone.
Transfer mix to a food processor and puree until almost all the way smooth. Remove from bowl, add yeast and season with sea salt and black pepper to taste. Add pink peppercorns. Let cool. Divide meat into 6 portions 3 slightly bigger than the rest. Flatten bigger and smaller portions into rounds, making a slight indentation in the center of the bigger. Divide cooled mushroom mixture onto larger portions of ground meat and spread out leaving a 1/4′ border. Cover with smaller flattened portion of burger and gently push edges of patties together sealing the mushroom inside.
Grill the burgers for slightly less time than usual (they take less time because they are not meat all the way through).
Serve with lettuce leaves as your bun.
Looking for some yummy IP friendly Mexican food?
1/2 C olive oil
1/2 C lime juice
1 Tbsp, ground black pepper
1 Tbsp, sea salt
1 Tbsp, ground cumin
2 Tbsp, fresh garlic, minced
6 (5oz) steaks, all fat trimmed
1. Whisk marinade ingredients and pore over steaks in a shallow pan.
2. Marinate at least overnight.
3. Grill steaks until to desired temperature
4. Serve with sauteed green bell peppers and other approved vegetables.
How about Chinese tonight?
Chicken Fried ‘Rice’
2-3 oz cooked chicken cut into bite size pieces
1 cup cauliflower washed and grated
1/2 cup mushrooms
1/2 cup chopped celery
1 glove minced garlic
1 egg – beaten
Bragg’s Liquid aminios
small amount of green onions
Scramble egg, cook in olive oil and set aside. Heat olive oil and add garlic. Heat and add chicken, cauliflower, mushrooms, celery, and sea salt. Cook until heated through. Add egg, soy sauce, small green onions. Cook for 4-5 more minutes. Enjoy!