BBQ Pork Ribs
4 lbs. of Pork Spare Ribs – boiled & fat drained
1/2 tsp Sea Salt
1/2 tsp Fresh Ground Black Pepper
1 Tbsp. Olive or Grapeseed Oil
1/2 cup Ideal Protein Maple Syrup
3 Tbsp. Apple Cider Vinegar
3 Tbsp. Dijon Mustard
1 Tbsp. Chili Powder
Heat barbecue and sprinkle ribs with sea salt & pepper, and leave them season while you make the sauce. In a medium saucepan, over medium-high heat, heat oil for 1 minute.
Stir in syrup, vinegar, mustard and chili powder. Reduce heat to low and simmer until slightly thickened – about 15-20 mins.
Place ribs on BBQ, cover and cook for 45 minutes, turning 3 times. Brush ribs with glaze and continue cooking for another 45 minutes, turning and brushing with glaze several times.
BBQ Spicy Shrimp
1 lb. medium shrimp, peeled and deveined, with tail shell intact
2 tsp. EVOO
1 Tbsp. Cajun seasoning – homemade or store bought
1/2 Tbsp. chipotle peppers in hot sauce, finely chopped
2 packets of Splenda
1 lemon or lime, sliced in wedges for garnish
Sea salt and pepper, for seasoning
In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, splenda and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes. Barbecue shrimp until they curl up and turn pink.
Spicy Chicken Legs
8-10 skinless chicken legs (scored, rinsed and patted dry)
2 tablespoons grapeseed oil
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon chili powder
1/2 teaspoon dried cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
In a small bowl, mix oil and spices. Put chicken in ziplock bag pour marinade over meat, close bag rub chicken with spice mixture, refrigerate for 30 minutes or more. Arrange on a baking sheet..Heat oven to 350F. Bake chicken 40 to 45 minutes or until cooked through. Variation- You could add some cherry tomatoes or other selected veggies before baking then garnish with fresh parsley, phase permitting.
Tangy Shrimp and Scallops
28 large shrimp, peeled and deveined
28 sea scallops
grape seed oil
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce (low sodium)
2 teaspoons garlic powder
1 teaspoon paprika
Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the oil, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minute.
Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.
Crab Stuffed Mushrooms
4 oz crabmeat, cartilage removed
1/4 cup minced scallions
2 tsp EVOO
2 Tbsp minced fresh parsley
1 Tbsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops Frank’s hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish
Combine scallions and oil. Soften scallions in a pan 1-2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well. Place half the mushrooms, stemmed sides up, in a 9″ pie plate. Fill each mushroom cap with crab mixture. Microwave on High 3-4 minutes, turning plate once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. To garnish, sprinkle with ground red pepper. Optional: Add cooked red peppers, WF mayo, salt and pepper to taste. Bake instead of microwave.
Chopped Pasta Salad
1 Packet Ideal Protein Rotini Pasta, cooked as directed (either flavor)
2 Tbsp. Walden Farms Caesar Dressing (or your choice)
1/2 cup cherry tomatoes, halved
1/2 cup sliced mushrooms
1/2 cup diced cucumber
1/4 cup sliced red onion
1/4 cup diced red bell pepper
Chopped green leaf lettuce
Chopped fresh basil, optional
Combine all ingredients and serve.
Take mushrooms, peppers, broccoli, cauliflower and asparagus (other select vegetables are welcome) cut into bite size pieces. Place on baking sheet, spray lightly with EVOO, sprinkle with roasted pepper and garlic spice. Bake 375 for 15 minutes or grill on the BBQ.
1 Medium Cabbage Head
Sea Salt and Pepper, to taste
Cut cabbage into 8-10 wedges; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Spread both sides very lightly with EVOO. Rub both sides of cabbage with smashed garlic. Sprinkle with sea salt and pepper. Fold foil around cabbage wedges and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.
2 cups of radishes (halved)
1 Tbsp. EVOO
1/2 tsp Turmeric
Pinch of black pepper
1/4 tsp Ideal Salt or sea salt
1 tsp minced rosemary
1/2 tsp mustard powder
Pam cooking spray
Preheat oven to 425. Spray a baking sheet with Pam. Mix all ingredients in to a bowl and toss well. Spread the radishes on the baking sheet in a single layer. Roast for 30-40 minutes, flipping occasionally. Remove from oven when wrinkled and soft. Serve and enjoy. This recipe uses 2 cups of vegetables.
“Red, White and Blue” Dessert Ideas
- Ideal Protein Wild Berry Yogurt Drink
- Ideal Protein Strawberry Banana Drink – you can make popsicles!
- Ideal Protein Vanilla Pudding, topped with Walden Farms Strawberry and Blueberry Syrup