Recipes for weight-loss plan followers

  Mediterranean Chicken (phase 1-4) serves 4

*1 eggplant, peeled and cut lengthwise into 1/2 inch thick slices

*2 tablespoons olive oil

*4 skinless, boneless chicken breast halves – diced

*1/2 cup mushrooms, sliced

*1 IP tomato basil soup packet prepared with 1/2 cup of water

*2 teaspoons dried oregano

*sea salt and pepper to taste

Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).

Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9×13 inch baking dish. Set aside.

Saute diced chicken and mushroom in a large skillet over medium heat. Stir in tomato basil soup, cover skillet, reduce heat to low and simmer for 10 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes

IP seafood Cioppino (Phase 1-4) serves 5

*1/4 cup olive oil

*4 cloves garlic, minced

*1 green bell pepper, chopped

*1 fresh red chile pepper, seeded and chopped

*1/2 cup chopped fresh parsley

*sea salt and pepper to taste

*2 teaspoons dried basil

*1 teaspoon dried oregano

*1 teaspoon dried thyme

*1 Ip tomato basil soup packet prepared with 1 cup water

*1 pinch paprika

*1 pinch cayenne pepper

*1 cup low fat low sodium chicken broth

*1 (10 ounce) can minced clams, drained with juice reserved

*15 mussels, cleaned and debearded

*15 ounces scallops

*1/2 pound cod fillets, cubed

In a large pot over medium heat, heat the olive oil, and saute garlic, bell pepper, and chile pepper over medium heat until tender. Add parsley, sea salt and pepper, basil, oregano, thyme, tomato basil soup, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding broth a little at a time.

About 10 minutes before serving, add clams, mussels, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, and the cod will be flaky) serve your delicious cioppino.

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