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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Low Carb Hummus (Bean Free)

Low Carb Hummus (Bean Free)
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Ingredients
  1. 4 cups peeled & chopped raw zucchini
  2. ¾ cups tahini (sesame paste)
  3. ½ cup fresh lemon juice
  4. ¼ cup olive oil
  5. 4 cloves of garlic, peeled
  6. 2 tsp kosher salt (or to taste)
  7. 1 Tbsp ground cumin
Instructions
  1. Combine all ingredients in a blender and puree until thick and smooth.
  2. Taste and adjust seasonings to your preference.
  3. Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired. Enjoy!
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Mango Sunrise

Mango Sunrise
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Ingredients
  1. 1 pk of IP Raspberry Gelatin
  2. 1 pk of IP Peach Mango Drink
Instructions
  1. Mix the Raspberry Gelatin and the Peach Mango Drink in a bowl. Refrigerate until solid or freez for an Ideal Protein Popsicle!!
  2. It should separate into 3 ' Sunrise ' colors. Delicious enough to serve to guests.
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Baked Zucchini Chips

Baked Zucchini Chips
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Ingredients
  1. 1 zucchini, sliced in large rounds at an angle
  2. 2 egg whites
  3. 1 IP pk South Western Cheese Curls or Zippers
  4. 1/4 teaspoon salt and pepper
  5. Sprinkle of cayenne or crushed red pepper flakes
Instructions
  1. Preheat oven to 425 degrees. Pour egg white in one small bowel and finely crush IP South Western Cheese Curls or Zippers, cayenne, salt and pepper in another bowl.
  2. Dip the zucchini rounds in the egg white, then the crumb mixture, pressing down to adhere the crumbs to zucchini.
  3. Place on a wire rack coated with cooking spray on top of the cookie sheet, and bake for 30 min
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Mini Chocolate Chip Banana Bread

Mini Chocolate Chip Banana Bread
Serves 2
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Ingredients
  1. 1 Pk Mug cake
  2. 1 Pk Banana Pudding mix
  3. 2 egg whites
  4. 1 tsp oil
  5. 2 tsp baking powder
  6. 1-2 tablespoons of water to make a batter consistency
Instructions
  1. Mix all ingredients in a bowl, and lightly spray mini loaf tin with olive oil.
  2. Bake at 350 for 10-15 min. Let cool and enjoy!
Notes
  1. MAKES 4 LOAFS
  2. 2 Loafs = 1 IP meal
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Pepper Nachos

Pepper Nachos
Serves 6
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Ingredients
  1. 1 tbsp chili powder
  2. 1 tsp ground cumin
  3. 1 tsp garlic powder
  4. 1 tsp paprika
  5. 1/2 tsp kosher salt
  6. 1/2 tsp pepper
  7. 1/2 tsp oregano
  8. 1/4 tsp red pepper flakes (more if you like it hotter)
  9. 1 lb ground beef
  10. 1 lb peppers, halved and seeded
  11. 1/2 cup chopped tomato
  12. Other toppings PHASE 4 ONLY (sour cream, olives, 1 1/2 cups of chedder cheese, avocado, etc.)
Instructions
  1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
  2. In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
  3. Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange peppers in a single layer, cut-side up but very close together.
  4. Sprinkle with ground beef mixture. Bake 5 to 10 minutes, until heated through.
  5. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.
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Tzatziki Tofu Dip

Tzatziki Tofu Dip
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Ingredients
  1. 1 pkg ( 350g ) Sunrise Firm Tofu
  2. 125 ml (1/2 tsp ) Lemon Juice
  3. 2 Gloves Garlic
  4. 2 ml ( 1/2 tsp ) Salt
  5. 2 ml ( 1/2 tsp ) Pepper
  6. 1/4 Teaspoon or less Stevia
  7. 1 whole cucumber, shredded set aside 2 Tbsp for garnish
  8. 30 ml ( 2 Tbsp ) fresh dill, chopped
Instructions
  1. Put all the ingredients except chopped dill and cucumber into a food processor or blender and blend until smooth.
  2. Taste, and add more lemon and salt if needed.
  3. Stir in chopped dill and shredded cucumber and serve. Garnish with the 2 Tbsp of shredded cucumber.
Notes
  1. 4 Tablespoons = 2 oz of Protein
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Spinach Tofu Dip

Spinach Tofu Dip
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 Scallions, coarsely chopped
  2. 1 Clove Garlic peeled
  3. 10 oz package Frozen Chopped Spiinach, thawed and squeezed dry
  4. 1/2 Teaspoon Cayenne
  5. 1/4 pound Silken Tofu
  6. 2 Tablespoons Lemon Juice
  7. 1 Tablespoon Soy Sauce
Instructions
  1. Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.
Notes
  1. 4 Tbsp = 2 oz of Protein
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Tofu Curry Dip with Chives

Tofu Curry Dip with Chives
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Ingredients
  1. 1/2 pound silken tofu
  2. 2 Tablespoons lemon juice
  3. 1 Tablespoon Olive Oil
  4. 2 Teaspoons curry Powder
  5. 1 1/2 Tablespoon low-sodium tamari
  6. 2 Tablespoons chopped fresh chives
  7. 1 Teaspoon Stevia
Instructions
  1. Combine tofu, juice, tarmari, oil, stevia and curry powder in a blender or food processor and blend until completely smooth. Transfer to a serving bowl and stir in chives. Chill until ready to serve.
Notes
  1. 4 Tablespoons = 2 oz of protein
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Taco Chips

Taco Chips
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Ingredients
  1. 1 packet Ideal Protein Crispy Cereal – crushed
  2. 1 tsp. taco seasoning (see recipe)
  3. 1 pinch baking powder
  4. 1 tsp. olive oil
  5. 3 tbsp. water
Directions
  1. Mix together all dry ingredients.
  2. Add water and olive oil and mix well.
  3. Spread thinkly onto parchment paper.
  4. Bake approx. 15 minutes on 325.
  5. when done, let cool, slice and put into oven for a few minutes to crisp (and brown).
Notes
  1. Serve with homemade fresh salsa
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