Cinnamon Vanilla Pudding

I mix up the vanilla pudding packet with double the amount of water and sprinkle with  about 1 tsp cinnamon.  I than put this in the freezer for a couple of hours.  I have this just about everynight for my snack.  It keeps me from grabbing the ice cream.

Salad Dressing

This is my go to salad dressing.

1 TBSP Lemon Juice
1 TBSP Soy Sauce
1tsp Olive Oil
Mrs. Southwest Seasoning


Sometimes I add a little dijon mustard.

BBQ Sauce

1/2 cup WF BBQ sauce
1/2 cup soy sauce
1/2 cup WF maple syrup
Baby Back Ribs

Mix together and marinate the ribs. I than baked for a few hours in the oven and finished on the grill. I saved half of the sauce to brush on the ribs while grilling. Very yummy!

I have tried this on chicken, pork and beef, this is a very versatile sauce.

Turnip Baked 'Potato'

I put cleaned turnips in the microwave for 5 minutes. I began checking them after 4mins. Opened them up like a baked potato and topped with I Can't Believe It's Not Butter spray and then with WF Chipoltle Ranch Dressing.

I have also pan fried some other veggies (mushrooms, zucchini, cauliflower, broccoli, whatever you have on hand) with some lemon juice, soy sauce and olive oil and put it on top of the turnip.  Enough to get my two cups of vegetables.  It reminds me of a loaded baked potato.

Pudding Cakes

Ingredients:
1 pkg of IP Pudding
1/2 tsp vanilla
2 egg whites
2 oz water
spices of choice for flavor

Directions:
Mix together egg whites, vanilla & water using emersion blender until egg whites are frothy.

Pour out into bowl and sprinkle on spices of choice (Cinnamon, nutmeg, ginger, cloves etc) and add 1/3 of pudding package at a time.

Fold pudding into frothed egg whites.

Pour into greased ramikin/muffin tray

Bake at 350 for 15-19 minutes until cooked through

**The cakes will get VERY large while baking, and will deflate when cooling. If you put too much batter into a small baking dish, your cakes will literally explode in the oven. It is VERY important to only fill the baking dish or muffin tin 1/2 way. Which is why you will get 2 small cakes or 3 muffins.

Variations:

Lemon poppy seed
Butterscotch w/ pumpkin pie spice
Chocolate w/ cinnamon
Vanilla w/ instant coffe & cinnamon
Vanilla spice cake

Crispy Cereal Pancakes

IP Non-Restricted Pancakes

Ingredients:

1 pkg IP Crispy Cereal, crunched up
2 egg whites or 1/4 cup liquid egg whites
1/4 tsp baking powder
1/4 tsp vanilla
Cinnamon & Nutmeg, to taste

Directions:

Mix together in small bowl the following;  egg whites, 1/4 tsp vanilla

Add in to cereal pkg the following; 1/4 tsp baking powder, cinnamon & nutmeg

Pour dry mix in to egg white mixture and combine.  Add enough water to desired consistency.

Cook in pan as you would pancakes.

Serve with Walden Farms Syrup, enjoy!

Baked Zucchini Chips

Baked Zucchini Chips

    3 medium zucchini, sliced into 1/4-inch chips
    2 Tbsp. lemon juice
    2 Tbsp. olive oil
    Maldon sea salt or kosher salt and pepper to taste
* 2 oz. crumbled goat cheese

Preheat oven to 450 degrees. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes.

FOR PHASE 3 or 4 toss with goat cheese and serve immediately.

Serves 6.