Classic Savory Deviled Eggs

Classic Savory Deviled Eggs
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Ingredients
  1. 6 hard-cooked eggs, halved
  2. 1/4 cup Walden Farm Mayo
  3. 1 teaspoon vinegar
  4. 1/2 teaspoon chopped fresh dill
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon garlic powder
  7. 1/8 teaspoon salt
  8. 12 sprigs fresh dill (optional)
Instructions
  1. Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
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IP Fluffy Potato Rolls

Fluffy Potato Rolls
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Ingredients
  1. 1 Pkg Ideal Protein Potato Puree
  2. 2 Egg Whites
  3. 1/2 tsp Baking Powder
  4. 1/8 tsp Baking Soda
  5. Olive Oil Spray
Instructions
  1. Preheat oven to 200º C/400º F
  2. Beat egg whites 'til foamy, but not stiff
  3. Add in IP Potato Puree, baking powder & baking soda. Mix well. Batter should be medium thick.
  4. Spray cupcake pan with olive oil
  5. Spoon batter into cupcake pan. Use large eggs, so the batter made 5 good-sized rolls, filling up each hole about 1/2 to 3/4 full.
  6. Spray top of each roll with olive spray
  7. Bake for 7 minutes (or until done).
  8. Options: Mona added 1 Tbsp dried onion flakes & 1/2 tsp cajun seasoning
Notes
  1. Options: add 1 Tbsp dried onion flakes & 1/2 tsp cajun seasoning
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IP Chicken Soup Gravy

IP Chicken Soup Gravy
Great For The Holidays!
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Ingredients
  1. 1 IP Chicken Flavoured Soup Mix
  2. About 150 ml of water
  3. You don't want to much water so it is thick.
Instructions
  1. Mix your IP Chicken Flavoured Soup in your shaker, put into a microwave bowl and warm for about 30 sec. at a time. Be sure to not over cook.
  2. Serve over Turkey or Cauliflower Mash.
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Warm Salad with Baby Meatballs

Warm Salad with Baby Meatballs
Serves 4
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Ingredients
  1. 1 lb ground beef or chicken
  2. 1 egg
  3. 2 garlic cloves, chopped
  4. 2 Tbsp chicken spice
  5. 8 Tbsp ideal Protein Italian Dressing
  6. Sea Salt to taste
Instructions
  1. In a bowl, combine beef or chicken with egg, garlic cloves, chicken spice, sea salt & pepper. Mix well. Make small sized balls and place on a baking sheet. Place in oven at 375 degrees for 20 minutes or until they are cooked. Set aside.
  2. In a plate, add salad. Take a non-stick pan, heat at high heat. Add meatballs, when the balls are half hot, add italian dressing. Remove from the heat and serve right away on your greens. With a spoon, take the boiling dressing from pan and drizzle over salad.
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Special Thanksgiving Menu

Special Thanksgiving Menu
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Ingredients
  1. Appetizer
  2. STUFFED MUSHROOMS - serves 4
  3. 1/2 lb. chopped shrimp, peeled & deveined
  4. 4 large Portabella mushrooms
  5. 1/2 c. cucumber, chopped
  6. 1/2 c. cucumber sliced
  7. 1/2 c. radishes, chopped
  8. 1 tbsp. green onions, chopped
  9. 16 fresh basil leaves
  10. 4 tbsp. Walden Farms Balsamic Vinaigrette
  11. 1 tsp. olive oil
  12. sea salt and pepper to taste
  13. Main Course
  14. TURKEY MILLE-FEUILLE with ROASTED VEGETABLES - serves 4
  15. 16 oz turkey breast, finely sliced
  16. 1 tomato, sliced
  17. 1 c. orange and yellow bell peppers, sliced
  18. 1 c. spinach, cooked
  19. sea salt and pepper to taste
  20. Desert
  21. CRISPY VANILLA ICE CREAM, PUMPKIN PIE FLAVOUR - serves 4
  22. 1 pkg. Cookies and Cream Bar
  23. 3 pkg. ready-to-serve Vanilla Pudding
  24. 1 pinch pumpkin pie spice
  25. 4 tbsp. Walden Farms Pancake Syrup
  26. Dash of Maple flavoured extract
Instructions
  1. APPETIZER
  2. Preheat oven to 375 degrees. On a baking sheet, place portabella caps and drizzle with olive oil; set in the oven for 15 minutes. Meanwhile, in a large bowl, mix together cucumbers, radishes, green onions and balsamic dressing. When the portabella caps are ready, you can start dressing your plates. To serve, take a ring, line the inside with the sliced cucumbers. Then, place the mixture inside the ring. Lastly, top with cooked portable caps. Bon appetit!
  3. MAIN COURSE
  4. Preheat oven to 375 degrees. On a baking sheet, place bell pepper slices; set in the oven 30 minutes. Once the peppers are well roasted, remove and let cool. Then, in an oven sage old (ramekin), place tomato slices at the base and then layer in the following order: raw turkey, roasted pepper, turkey, spinach, turkey. Top it off with one last tomato slice. Lastly, set mille-feuille in the oven for 30 minutes or until the turkey is fully cooked. Bon appetit!
  5. DESSERT
  6. In a blender, crumble cookies and cream bar, until a crispy consistency is reached. Now, in a large bowl, mix together vanilla pudding and pumpkin spice. Then, in a ramekin, press the cookies and cream crumble in the bottom to make a base and top with pumpkin pudding mixture. Lastly, place ramekins in the freezer for approximately and hour. Remember to drizzle with maple flavoured syrup before serving! Bon appetit!
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