Thanksgiving Meal Ideas

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THANKSGIVING MEAL IDEAS – No need to feel left out of the traditional dinner celebrations with this menu:

~8 oz. lean turkey (6 oz. cooked)
~Potato Biscuits, pg. 31 Janeva’s Ideal Recipes Cookbook
~Cauliflower Mashed Fauxtatoes, pg.86.
~Flavored water with cucumber, lemon and mint.
~Pumpkin Pie Souffles.
~Festive fresh veggies idea, serve with WF dressing or dip
~Asian Green Beans, pg. 85.

Note: Choose the correct portion amounts from the above ideas.

IDEAL PROTEIN HERB AND GARLIC POTATO ROLLS

Ingredients

1 pack of Ideal Protein Potato Puree
6 tbsp 100% Egg Beater Egg Whites or 2 egg whites
½ tsp baking powder
⅛ tsp baking soda
¼ tsp fresh rosemary or dash of dried rosemary
¼ tsp garlic
Olive oil spray

Instructions
Preheat oven to 350 degrees.
Whip egg whites until bubbly – not stiff.
Mix all other ingredients in with the whipped egg whites.
Spray 5 muffin tin slots with olive oil spray and pour mixture about ½ of the way full.
Bake in the oven for 8-10 minutes.

Resource: http://www.lamberjules.com/recipes/ideal-protein-recipes/ideal-protein-herb-and-garlic-potato-rolls-recipe/

Creamy Spiced Cauliflower Soup

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  • 1 Tbsp. olive oil
  • dried onions
  • 1 bay leaf
  • 1 1/4 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground coriander
  • 1/8 tsp. ground cardamom
  • dash of ground black pepper
  • sprinkling of crushed red pepper flakes
  • 4 garlic cloves, minced
  • 4 1/2 cups vegetable broth (no sugar)
  • 1 large head of cauliflower, roughly chopped to the same size
  • 1 Tbsp. apple cider vinegar
  • fresh dill (for garnish – optional)

In a large soup pot, heat the oil over medium-low. Add the spice ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.

Add the vegetable broth and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.

Freeze or refrigerate the soup.  For each serving use a cup or two of the soup and add an Ideal Protein Chicken Soup packet (use only have of the water as directed on the packet). Heat on stove top or microwave.

Serve hot and topped with fresh dill and ground black pepper, if you like.

Recipe altered to phase I appropriate from:
http://www.produceonparade.com/produce-on-parade/creamy-spiced-cauliflower-soup

CRUSTLESS PUMPKIN PIE SOUFFLE

CRUSTLESS PUMPKIN PIE SOUFFLE
Recipe by Janeva Eickhoff
http://www.janevasidealrecipes.com

Ingredients:
1 IP pre-made caramel pudding
1/3 C. liquid egg whites
1 IP plain pancake mix (dry)
1 tsp. baking powder
1/2 tsp. *pumpkin pie flavor fountain
Cooking spray
Topping: (optional)
Walden Farms marshmallow dip
Walden Farms caramel syrup
Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the baking powder and pancake mix; stir thoroughly to incorporate the baking powder throughout.
3. Add the pre-made pudding, liquid egg whites and flavor fountain extract. Stir till mixed.
4. Add the soufflé batter to 4 sprayed ramekins (3” diameter), dividing evenly. Set aside.
5. Fill an 8” x 8” baking dish halfway with hot water; microwave 2-3 minutes or until boiling.
6. Using hot pads, carefully take the baking pan out of the microwave and set on a work surface.
7. Place each ramekin into the water bath making sure the water stays just below the lip of the ramekin. (eliminate some of the water if need be)
8. Put the baking dish in the oven and bake 15 minutes. Cool 15-20 minutes.
9. Serve topped with a dollop of marshmallow dip and drizzle with caramel syrup (optional).
Servings: 4 souffles = 2 unrestricted; 2 souffles = 1 unrestricted

TIP: The top will form a ‘crust’ and you will have some sinking of the soufflé in the center; this is normal.

*You may substitute the Pumpkin Pie Flavor Fountain with ½ tsp. Watkins Pumpkin Pie Spice extract, available at Walmart. If you can’t find either, add ½ tsp. vanilla extract + ½ tsp. pumpkin pie spice in place of the Flavor Fountain or extract.

I purchase the Pumpkin Pie Flavor Fountain (extract) at http://www.olivenation.com; if you wish you may use the referral code 9670463 at checkout.
For more recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 at Facebook or
http://www.janevasidealrecipes.com for the Phase 1 cookbook featuring 297 recipes. A portion of the proceeds will support Samuel’s House Foundation, a non-profit charity helping disadvantaged children and those in need of a nice meal on their plate every day.

CRISPY PUMPKIN PIE COOKIES

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CRISPY PUMPKIN PIE COOKIES
Recipe by Janeva Eickhoff
http://www.janevasidealrecipes.com

Ingredients:
1 pkg. IP peanut butter soy puffs
1/8 tsp. baking powder
1 tsp. Splenda
¼ tsp. pumpkin pie spice
2 T. + 1 ½ tsp. *water
Cooking spray
Directions:
1. Preheat oven to 350 degrees.
2. Add dry ingredients to a blender or food processor; blend to fine crumbs.
3. Transfer to a small bowl; add water and mix.
4. Evenly drop 6 spoonfuls of batter onto a parchment lined baking sheet.
5. Spread into thin circles with the back of a spoon sprayed with cooking spray; you may also pat down with your fingers.
6. Bake 10 minutes; take out of oven and flip. Bake another 5 minutes.
Servings: 6 cookies = 1 restricted

*Pumpkin pie extract or emulsion may be subbed for ½ tsp. of the water for a more intense pumpkin flavor. Take the water down to 1 T. + 1 tsp. if subbing. Omit pumpkin pie spice entirely.

TIP: Always try to spread the cookies out evenly, so that they bake evenly. Spread them out a little bit smaller than the size of your palm, a standard cookie size will do. Watch the cookies towards the end or they will burn up quickly.

For more Phase 1 recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 on Facebook or http://www.janevasidealrecipes.com for the cookbook including 297 P1 recipes from main dishes to desserts and an IP food packet index. A portion of the proceeds will support Samuel’s House Foundation, a non-profit charity helping disadvantaged children and those in need of a nice meal on their plate every day.

PUMPKIN ZUCCHINI MUFFINS

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Recipe by Janeva Eickhoff

Ingredients:
1 butterscotch pudding mix (dry)
1 plain pancake mix (dry)
½ tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. Splenda or Stevia
1/3 C. liquid egg whites
2 tsp. olive oil
3 T. water
½ C. shredded zucchini
Cooking spray

Directions:

  1. Preheat oven to 350.
  2. Microwave shredded zucchini on high for 1 minute. Blot with paper towels to absorb all moisture; set aside.
  3. In a medium bowl, mix together the dry ingredients.
  4. Add liquid ingredients (except zucchini); stir. Fold in zucchini.
  5. Coat a regular sized muffin tin with cooking spray, spoon batter into muffin tin making 6 muffins.
  6. Bake 12 minutes.

Servings: 6 muffins = 2 unrestricted; 3 muffins = 1 unrestricted

“For more recipes like this, please join us on Facebook at: Janeva’s Ideal Recipe Cookbook – Phase 1 or http://www.janevasidealrecipes.com for the cookbook featuring 295+ recipes. A portion of the proceeds supports Samuel’s House Foundation, a non-profit charity helping disadvantaged children.”