Crispy Cereal French Toast

Ingredients

• 1 packet of IP crispy cereal
• 1/2 teaspoon vanilla
• pinch of salt
• pinch of cinnamon
• 1 egg beaten
• 2 ounces water
• 2 teaspoon Walden Farms Pancake Syrup

Using a rolling pin crush the cereal packet while in package.  Then pour into a bowl.  Add the above ingredients.  Mix well with a fork
Use a small skillet/fry pan.  Spray with cooking spray over med/high heat. 
Pour batter evenly in pan, cook about 4 mins on each side, cook till edges are golden brown.  Flip 1/2 way and cook both sides.
Serve with Walden Farms Pancake Syrup

Oatmeal Zuchinni Muffins

Ingredients

• 1 packet of Ideal Protein Maple Oatmeal
• 1 large zuchinni finely grated
• 1 egg beaten
• 1/2 teaspoon vanilla
• dash of cinnamon
• *(1/2 teaspoon baking powder) Optional *
• 1 sweenter packet

Spray muffin tins with cooking spray. 
Preheat Oven to 385 degrees
Mix above ingredients into a large bowl. 
Using a spoon, drop batter into 4 muffin tins.  Bake at 385 degrees for 10 to 14 minutes

for moist muffins leave out the baking powder  (photo above) 


for more cake like batter add the baking powder (photo to the right)

Meatloaf Suprise

Ingredients

• 2 tablespoons extra virgin olive oil
• 1lb ground chicken
• 2 eggs
• 2 zuchinni chopped
• 2 cups fresh mushrooms chopped
• 1 med onion chopped
• 3 cloves garlic chopped
• pinch salt & pepper
• 1 package of Lipton Onion dry soup mix
• 1/2 cup marinara sauce

• Using a food processor chop the mushrooms, onion, garlic and zuchinni then saute in a large skillet with some olive oil for about 5 to 7 minutes.  put into bowl and let cool.
• In a large bowl mix the ground chicken, and eggs, then add the cool veggies and soup mix. 
• Spray the loafpan with cooking spray, add the mixture and top with marinara sauce. 
• Bake in a preheated oven at 350 degrees for about an hour.

Zucchini Pasta with Meat Sauce

Ingredients:

• 1 lb of ground chicken or beef
• 3 to 6 zucchini shredded into spaghetti 
• 1 to cans of whole peeled tomatos ( I like using Pomi Brand in the box)
• 3 to 4 cloves chopped garlic
• 2 to 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt (I use real salt brand.)
• 1/2 cup fresh basil chopped
• a dash of black pepper
• 1 cup chicken broth
• 1/2 teaspoon of table sugar or 1 packet of sweetener
• *optional a dash of aunt cora's seasoning

Cook the ground meat in separate skillet drain the fat and set aside

In a large skillet saute the olive oil with the garlic until lightly golden about 5 to 7 minutes.
Add tomatos, salt, pepper and bring to boil
Reduce heat to med/low add basil, sugar and aunt cora's let slow cook about 1/2 hour until thickens
Add chicken broth slowly and cooked meat into sauce, continue cooking for 30 to 45 minutes.

Fill a pot with water add salt and cook zucchini spaghetti drain and add to sauce

Tomato Sauce

Ingredients:

• 1 to 2 cans of whole peeled tomatos ( I like using Pomi Brand in the box)
• 3 to 4 cloves chopped garlic
• 2 to 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt (I use real salt brand.)
• 1/2 cup fresh basil chopped
• dash of black pepper
• 1 cup chicken broth
• 1/2 teaspoon of table sugar or 1 packet of sweetner
• *optional a dash of aunt cora's seasoning

In a large skillet saute the olive oil with the garlic until lightly golden about 5 to 7 minutes.

Add tomatos, salt, pepper and bring to boil

Reduce heat to med/low add basil, sugar and aunt cora's let slow cook about 1/2 hour until thickens

Add chicken broth slowly and continue cooking for about 1 hour

Broccoli Rabe, Swiss Chard or Collards Greens

Ingredients:

choose one of the following:

• 1 to 2 bunches broccoli rabe
• 1 to 2 bunches swiss Chard (red or white)
• 1 large bag of fresh collards greens 
• 4 tablespoons of extra virgin olive oil
• 3 to 4 cloves of chopped fresh garlic
• 1 onion cut into slivers
• 1 to 2 cups chicken broth
• sea salt (I use real salt brand.)  
• 1 teaspoon red pepper flake
• 3 to 4 strips cooked bacon (broken into pieces)

 

Pre cook the bacon to be crispy ahead of time if using microwave bacon be sure to cook prior as the recipe is best with crispy bacon.

 

clean the greens and cut off ends of stem.

 

Using a large pot boil water to “blanch” the greens before sauteing

Place greens in boiling water for 5 to 6 mins then drain in colander

Using a large skillet drizzle with EVOO and fresh garlic & sliced onions  sauté till a little soft about 5 minutes.

Cut the greens into strips and layer them into the pan evenly over a medium heat.  Drizzle with EVOO add, real salt red pepper flake let greens simmer and come to a boil then reduce heat and cook down for about 30 to 40 mins at a low heat. 

Once they are cooked down you simply add ½ cup to 1 cup of chicken broth and let simmer on stove top, covered for about another hour or so. 

Using tongs flip the green periodically to be sure cooking evenly. 

* The key is to slow cook for a longer time minute of 1 hour the longer they simmer the more tender and tasty they will be

 

Roasted Veggies

Ingredients:
can be any of the following:
 

• 1 pound GREEN BEANS
• 2 heads chopped  BROCCOLI (can use 2 bags of just florets)  
• 2 heads chopped CAULIFLOWER
• 4 to 6 ZUCCHINI (cut lengthwise into strips) 
• 1 pound ASPARAGUS (cut ends and discard)
• 3 to 4 cloves chopped garlic
• 2 tablespoons of sea salt  ( I use real brand.)
• extra virgin olive oil

Preheat over 400 degrees In a large roasting pan or baking sheet simply lay out the veggies.  Sprinkle extra virgin olive oil all over veggies. Add salt and fresh chopped garlic.  Toss with tongs to spread throughout. 

Roast in oven for 20 minutes (depending on veggies may need 5 minutes more or less)

 

Veggies should be golden and crunchy as they will caramelize in the roasting process.