Ideal Protein Approved Recipes

Not sure what to have for dinner tonight? Instead of heading to the drive thru, why not try one of these tasty Ideal Protein approved recipes below. 

Spicy Shrimp with Zucchini Noodles (great for all phases)

Spicy Shrimp with Zucchini NoodlesIngredients:
8 medium zucchinis
1 lb shrimp (16 pieces), peeled and deveined, tails on
1 tablespoon olive oil
1 shallot, finely sliced
1 1/2 teaspoons chile sauce, like a sriracha sauce
Freshly ground black pepper
cilantro, chopped
basil, thinly sliced (chifonnade) (optional)
Bring a medium pot full of water to a boil. Salt generously.
Using a julienne peeler or mandoline, create ribbons of zucchini noodles. Blanch the zucchini briefly in the boiling water, for about 2 minutes, until just wilted. Drain the zucchini noodles and set both the vegetables and water aside.
In a saute pan, heat olive oil over medium heat. Add the shallots and cook until just translucent. Add shrimp, chile sauce,  and a little black pepper, to taste. Stirring frequently, cook until the shrimp is just cooked through and pink, about 3 minutes. At the tail end of the cooking process, stir in about 1/4 cup of the reserved water to create a sauce, . Serve the shrimp on a bed of zucchini noodles, and drizzle with the pan sauce. Garnish with cilantro and basil (if desired), and enjoy!

Grilled Chicken Tenders with Cilantro Pesto (great for all phases)

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1 tablespoon olive oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
2 scallions, sliced

1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
2. Preheat grill to medium-high.
3 Meanwhile, place cilantro, scallions, and the reserved marinade in a food processor and process until fairly smooth.
4. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-pesto.

big mac in a bowlBig Mac in a Bowl (Great for all phases)

  • 8oz ground beef
  • Salt and pepper, to taste
  • 1 teaspoon minced dry onions
  • 46 grams dill pickle slices or 2 dill spears, chopped, about 1 5/8 ounces
  • 2 tablespoons Walden Farms Thousand Island Dressing
  • 1 1/2 ounces iceberg lettuce, shredded
Brown the ground beef, drain off any fat, season with salt and pepper.  Meanwhile, soak the dry onions in a little water to rehydrate them. Put the meat in a large salad bowl and add the remaining ingredients.  Toss and eat at once.

Have any recipes you'd like to share? Leave a comment below letting us know your favorite one!