11 Quick Ideal Protein Recipes to Make at Home.

Ideal Protein Recipes For Phase 1

Many people across the country are fascinated with Ideal Protein recipes, which is part of a program designed to help people lose weight. While the supplements leave something to be desired, the recipes are pretty good.

From pulled pork to ground turkey to Jamaican jerk chicken, there are tons of healthy Ideal Protein recipes available.

First these Ideal Protein recipes from Ideal Protein Tiffany

Ideal Protein Pulled Pork (BBQ Style)

Ingredients:

  • 8 T. Walden Farms BBQ sauce
  • 2 lb pork roast
  • 1/2- 1 c. water

Directions:

  1. Place the ingredients into a slow cooker.
  2. Heat on medium-low for at least 6 hours, 8 hours preferred.
  3. Shred the pork. Recommended to serve over some cauliflower or salad.

Warmed Salad: Ground Turkey and Shredded Cabbage

Serves (1): Half of daily meat protein requirement  (4oz recipe, 8 oz. daily req.) on Ideal Protein Diet

Ingredients:

  • 4 oz. ground turkey
  • 2 c. shredded red & green cabbage
  • 1 tsp. EVOO
  • 2 tsp. Tamari
  • Dash Ideal Salt
  • A Dash Everyday Seasoning Salt-Free
  • Dash Pepper

Directions:

  1. Heat skillet and spray with PAM!
  2. Next, add shredded cabbage and EVOO and cook on medium heat for about 10 minutes.
  3. Add cooked 4 oz. ground turkey
  4. Add tamari, salt and desired seasonings. Cook altogether for another 5 minutes.

Here are some more Ideal Protein recipes from Ideal Diet:

Buffalo Chicken Lettuce Wraps

Ingredients:

  • 1 lb lean ground chicken
  • 4 cups chopped cucumber, celery, or veggie of your choice
  • 1/4 teaspoon sea salt
  • Ground black pepper
  • 1 tablespoon Frank’s Red Hot wing sauce
  • 6 whole iceberg lettuce leaves
  • 2 teaspoons grapeseed oil

Directions:

  1. Heat grapeseed oil in a frying pan over medium high heat and add ground chicken. Saute until cooked through, breaking into small pieces. Season with sea salt and pepper.
  2. Drain extra liquid from pan and add hot sauce and mix until chicken is well-coated.
  3. Scoop chicken into lettuce cups and add veggies.

Ingredients:

  • 4 cups chopped cauliflower
  • 4 teaspoons grapeseed oil
  • One (1-inch) piece ginger, peeled and minced, about 1 tablespoon
  • 1 teaspoon ground cumin
  • 2 Serrano chiles, minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon of sea salt
  • 1/8 cup chopped cilantro

Directions:

  1. Preheat the oven to 425°F. Toss cauliflower florets with half of oil and spread on a baking sheet. Roast until caramelized and mostly tender, 30-40 minutes.
  2. Heat remaining oil in small skillet until shimmering. Add ginger and Serrano chiles and cook, stirring frequently, until fragrant, about 1 minute. Then add cumin, coriander, turmeric, cayenne, and salt. Allow spices to toast in oil, being careful not to burn, for at least one minute. Add cauliflower and toss well in spices.
  3. Cook until thickened and fragrant, about 5 minutes. Adjust seasoning to taste with salt.
  4. Stir in cilantro and serve.

Vietnamese Chicken Salad

Ingredients:

  • 1 tablespoon Stevia
  • 2 tablespoons Red Boat Asian fish sauce*
  • 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1 1/2 tablespoons distilled white vinegar
  • One tablespoon water
  • 1 serrano chile (with seeds for more heat if desired), minced
  • 1 small garlic clove, minced
  • Sea salt
  • 4 cups finely shredded green cabbage
  • 1/2 small red onion, thinly sliced (optional)
  • One cup julienne cut red pepper
  • 1/4 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped mint
  • 1 1/2 pounds (3 8-oz servings) of shredded grilled chicken breast or 3 cups of shredded rotisserie chicken (fat and skin removed.)**
  • 2 tablespoons extra-virgin olive oil

Be careful with fish sauce since some of these brands have added sugar. If you are going to use fish sauce in Phases 1-3 only use Red Boat Fish Sauce.  If you can’t find it at your store, substitute 4 teaspoons of soy sauce and 2 teaspoons of lime juice for the 2 tablespoons of fish sauce (when buying a rotisserie chicken, check the labels and avoid added sugars, oils, etc.).

Directions:

  1. In a small bowl, combine the Stevia, fish sauce, lime juice, vinegar, water, chili and garlic and stir until the Stevia is dissolved. Let the dressing stand for 5 minutes.
  1. In a large bowl, toss the cabbage, red onion, red peppers, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Serve the chicken salad with lime wedges.

Grilled Chicken Burgers with Peanut Sauce

Servings: 3-4

Burgers:

  • 1½ pounds ground chicken
  • 1/4 cup scallions, sliced
  • One tablespoon Tapatio sauce (Sriracha sauce is okay on Phase 4 only)
  • 2  teaspoons grated peeled fresh ginger (or ¼ teaspoon powdered ginger)
  • 2  teaspoons soy sauce or gluten-free tamari
  • 1/4  teaspoon sea salt

Peanut Sauce on Phases 1, 2, and 3:

  • 2 tablespoons Walden Farms peanut butter
  • 2  teaspoons soy sauce or gluten-free tamari
  • 1 1/2  teaspoons sesame oil
  • 1  teaspoon water

Directions:

  1. Preheat grill to medium high heat.
  2. Combine the ingredients for sauce into a bowl and whisk until completely mixed. Set aside.
  3. Place ground chicken, ginger, and salt in a bowl and fold gently to spread seasonings. Add soy sauce, scallions, and Tapatio; mix once more.
  4. Separate meat mixture into 4 patties. Use thumb or a spoon to create an indentation in the middle of each patty.
  5. Place patties on a hot grill for 4 minutes and then flip; grill for another 4 minutes or until internal temperature reaches 165 degrees.
  6. Brush 1 tablespoon of sauce onto each cooked patty and then add to 2 cups of veggies.

Quick and Easy Jamaican Jerk Chicken

Servings: 2

Ingredients:

  • One teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (can modify amount based on heat preference)
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon of sea salt
  • One pound of skinless boneless chicken breast

Directions:

  1. Mix the spices in a bowl and make a dry rub. (Or mix it with a tablespoon or so of water or 1-2 tsp of olive or grapeseed oil and make it into a paste.)
  2. Coat both sides of each chicken breast with the spices.
  3. Preheat grill to medium high heat
  4. Grill for 7-9 minutes per side or until cooked through and juices run clear (In the winter I bake the chicken at 400 degrees for 20 minutes or until cooked through)
  5. Add 2 cups of veggies, and serve!

Roasted Cauliflower with Turmeric and Cumin

Servings: 2

  • 2 teaspoons of grapeseed oil
  • 1/4 tablespoon of ground cumin
  • 1/2 teaspoon of turmeric
  • A half teaspoon of crushed red pepper
  • 1/2 teaspoon of sea salt
  • 4 cups of cauliflower

Directions:

  1. Preheat the oven to 425°F.
  2. In a mixing bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt and then add cauliflower and toss to coat.
  3. On a large rimmed baking sheet, spread the cauliflower in an even layer and season with sea salt if desired.
  4. Bake for about 30-40 minutes, until browned and tender.

Not Yo Grandma’s Meatballs

Servings: 4-6

Ingredients:

  • 2 pounds lean ground beef
  • 1/2 cup finely chopped fresh basil
  • 8 garlic cloves, minced
  • 6 green onions, finely chopped
  • 2 tablespoons fish sauce*
  • 2 tablespoons Tapatio hot sauce**
  • 1/2 tablespoon Stevia
  • 2 teaspoons freshly ground black pepper
  • Two teaspoons sea salt
  • 2  7-oz bags of Miracle Noodle Fettuccine

Directions:

  1. Preheat oven to 400 degrees.
  2. Gently mix all ingredients in large bowl. Using moistened hands, roll meat mixture into 1-inch meatballs and then arrange on a baking sheet.
  3. Bake for 20 minutes.

Serve with steamed snow peas, bok choy, broccoli or any vegetables of your choice along with 3 oz. of Miracle Noodles. These meatballs are packed with flavor on their own. Add soy sauce, hot sauce, or hot mustard to noodles and veggies if desired.

NOTE: Be careful with fish sauce because some brands have added sugar. Only use fish sauce with 0 g of sugar and carbs. If you can’t find it at your store, substitute 4 teaspoons of soy sauce and 2 teaspoons of lime juice for the 2 tablespoons of fish sauce.

Grilled Halibut with Veggie Pico

Servings: 2

Ingredients:

  • 1 cucumber, diced
  • 2 Roma tomatoes, diced and seeds removed
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • A green onion, diced
  • 1/4 cup chopped cilantro leaves
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon Stevia
  • 2 tablespoons lime juice
  • 10 ounces halibut fillet
  • Sea salt and black pepper
  • Olive oil

Directions:

For the pico:

  1. Combine all the vegetables in a bowl.
  2. Mix rice wine vinegar, Stevia, and lime juice together until well blended.
  3. Add all chopped vegetables and cilantro to the mixture. Mix well, and add sea salt to taste.

For the halibut:

  1. Season with sea salt and pepper.
  2. Preheat grill and then oil grill surface well with olive oil or use grill pan or fish basket for grilling.
  3. Grill fish for 3-6 minutes per side or until cooked through. Fish will be flaky and opaque white when cooked through.

Assembly: Spoon a nice mound of pico in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top.

I Love NOLA Creole Shrimp

Servings: 2-3

Ingredients:

  • One pound large shrimp, shelled and deveined
  • 1 1/2 tablespoons minced garlic
  • A  tablespoon of Creole seasoning (for phases 1, 2, and 3 watch out for brands like Zatarain’s which have sugar in them)
  • 1 red bell pepper, chopped
  • 1 tablespoon grapeseed oil
  • Juice of 1 lemon
  • 1/4 cup chopped parsley

Directions:

  1. Toss the shrimp with the garlic, creole seasoning, and bell pepper in a bowl.
  2. In a skillet, sauté the shrimp in the oil over moderately high heat for 3-4 minutes per side, until just white throughout.
  3. Add the lemon juice and parsley and serve.

Roasted Brussels Sprouts

Yield: 4-5 servings

Ingredients:

  • 1 1/2 pounds Brussels sprouts (8-10 cups measured raw)
  • 2 tablespoons good olive oil
  • 3/4 teaspoon sea salt (use 1/2 teaspoon if you prefer less salted)
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Be sure to cut in half lengthwise.  Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 25 to 35 minutes, until crisp on the outside and tender on the inside.
  3. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more sea salt if desired, and serve immediately.

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