Seared Tuna Salad
Make sure you buy sushi-quality tuna for this delicious and refreshing salad
4 (6 ounces) yellow fin tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons freshly ground black pepper, divided
2 tablespoons olive oil, divided in half
2 tablespoons fresh lemon juice
8 cups arugula leaves
2 cups thinly sliced fennel bulb (about 1 small bulb)

1. Sprinkle tuna steaks with 1 teaspoons black pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tuna steaks; cook 2 minutes on each side or until they reach desired degree of doneness

2. combine 1/2 teaspoon black pepper, 1 tablespoon oil, and juice in a large bowl; whisk. Add arugula and fennel; toss well. Place about 2 cups salad on each of 4 plates; top each serving with 1 tuna steak.

Chocolate Raspberry or Mint or Orange Shake
1-Packet Chocolate Pudding
10 oz Cold Water
¼ to ½ tsp of one of the following: Raspberry, Mint, or Orange Flavored Extract

Cinnamon Roll Shake
1-Packet Vanilla Pudding
10 oz Cold Water
½ tsp Cinnamon
½ tsp Butter Buds or Molly Mc Butter or Butter Extract
Shake in shaker and you have a cinnamon roll.
Crispy Crumble Delight
for all stages of the ideal diet protocol
(limited portions though)
1. Prepare 1 package of Ideal Protein Chocolate Pudding. Set aside.
2. Prepare 1 package of Ideal Protein Butterscotch Pudding. Set aside.
3. Cut up 2 Chocolate & Raspberry Crunch Bars and crumble well..
4. Mix the 2 bars together.
Take 4 dessert dishes and layer each one as follows:
1. 2 tbsp of Chocolate Pudding
2. Sprinkle 1 tbsp of the bar mixture over it
3. 1 tbsp of Butterscotch Pudding
4. Sprinkle 1 tbsp of the bar mixture over it
5. 2 tbsp of Chocolate Pudding
6. Sprinkle 1 tbsp of bar mixture over it
7. 2 tbsp of Butterscotch Pudding
8. Sprinkle 1 tbsp of the bar mixture over it
Sprinkle a little bit of cinnamon over the top of each one and refrigerate until ready to eat.
Yield: 4 “Restricted” intakes

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Ginger Beef Stir-Fry

10 oz. beef tenderloin, thinly sliced

4 T soy sauce

1 T grated fresh ginger

2 tsp minced garlic

4 cups selected vegies

Marinated beef in soy, ginger, and garlic for at least an hour. Heat a non-stick pan coated with cooking spray to hot and cook meat until almost done. Add vegies and cook until tendercrisp. **For a little extra heat, add red chili flakes.

Serves 2

“Bread” Pudding

1 Vanilla Pudding Protein pkt.

1 Plain Crepe Protein Pkt.

2 T Torani sugar-free Brown Sugar Cinnamon Syrup

cinnamon, cloves and nutmeg to taste

Mix Pudding as directed, adding the flavored syrup, and spices; refridgerate.

Make Crepe as directed, adding 1 tsp. cinnamon. Spread out in sprayed non-stick pan, cook ’til done. Let cool slightly and cut or tear into small pieces and mix into chilled pudding. Top with a sprinkle of cinnamon.

Makes 2 servings

Pumpkin Pie Pudding

1 pkt. Ideal Weight Loss Protein Vanilla Pudding

2 T Torani Sugar-Free Pumpkin Pie Syrup

1/2 tsp. pumpkin pie spice

Add all ingredient to a shaker, plus 5 oz water. Shake until well blended and thick.

Souper Mushroom Soup

2-3 lg. mushrooms, sliced

1-2 T chopped celery

1-2 T chopped green onion

1 tsp extra virgin olive oil

1 pkt. Ideal Weight Loss Protein Mushroom Soup Mix

Sauté mushrooms, celery, and onions in the olive oil until tender. Add packet of soup mix and reccomended amount of water. Mix and heat slowly to desired temperature.

• Mix a bit of the Vanilla Pudding with your Cappacinno to create a Frappacino!

• Squeeze 1/4 of a lime into the Piña Colada drink mix for a little extra kick!

• Add cinnamon to the Plain Crepe product and serve with Walden Farm’s Apple Butter. Yummy treat for fall!

Zucchini Bread Pancake

1/2 to 1 cup of shredded zucchini

1 pkt. Plain Crepe Mix

1 tsp cinnamon

dash of nutmeg

dash of ground cloves

3 oz water

Combine water, zucchini, and spices in a small bowl. Add crepe mix and whisk until combined. Cook over medium heat in a non-stick pan coated with cooking spray.

Italian Veggie Medley

1 c. sliced zucchini

3/4 c. sliced mushrooms

1/4 c. sliced leeks

dash rosemary

dash Italian seasoning

salt & pepper to taste

Saute vegetables in 1 tsp extra virgin olive oil until tender. Sprinkle with herbs, salt and pepper.

Sloppy Joes

10-12 oz. ground turkey

1grenn bell pepper diced

1/2 red bell pepper diced

1/4 cup diced red onion(optional)

Fresh minced Garlic or granulated garlic

chile powder

Cumin (optional)

Walden Farms Ketchup

Saute peppers in 1-2 tsp. olive oil and add turkey and stirr to break up meat. Add spices to taste. Add about 1/4 cup Walden Farms Ketchup and stir. Top with raw onions, if desired.