While most of us have found our way around the IP products and have learned what we do and don't like, the diet is somewhat restrictive and can become a bit boring. In the hope of finding tips and recipes to share, not only for the IP products but recipes that follow and adhere to IP protocol, I'm sharing a few of my fave IP Phase I (friendly) recipes and hoping that others do the same and post some of their faves. The point being, IF you like it, maybe someone else will like it!!

I'm including recipes for two of my faves: Turnip Fries (which does help with my craving for FF) and yummy stuffed peppers!!

TURNIP FRIES/CHIPS
Preheat oven to 400 degrees
Peel the turnip and slice thinly preferably with a mandolin or cut into strips.
Lightly toss or spray with olive oil & season with sea salt & your choice of spices.
Spray a cookie sheet covered with foil. Lay out in single layer on baking pan lined with foil.
Bake for approximately 15 minutes at 400, turn & continue to bake for another 10 or until crisp.
Get creative with your spices! Turnips are an IP “select vegetable.”

IF you like, prepare your IP chili and pour on top, but rem Chili is a restricted IP product & counts as your protein.

And my personal FAVE...

STUFFED PEPPERS
1 lb ground chicken breast (much better than ground turkey)
1 medium onion chopped
1/2 tsp minced garlic
1/2 cup chopped red peppers (save toppers from peppers to be stuffed)
1/2 cup sliced mushrooms
1 16 oz can petite diced tomatoes (seasoned if prefer)
2 T Sofrito (a concentrated tomato base found in a jar (on a shelf) in the Spanish grocery aisle)
1 cup fresh (produce section) salsa
1/4 water (adjust as need be to ensure mixture is not too dry or too liquidy)
Seasoning to taste: Mrs. Dash Spicy Pepper or Fiesta Blend, Garlic Powder, Season All (lightly cuz of salt)
Sea Salt / Pepper & (1) Splenda packet
4 large fresh peppers of choice: Red are tastiest, but yellow, orange, and green work equally well.
Cut the tops off of the peppers (saving to chop up for the filling) and clean out the inside of the pepper.
Carefully, slice a straight cut off the bottom of the pepper to help level it to allow it to stand on end.

IF using LF ground chix, drizzle a lil' olive oil in the pan to help with the chicken browing process.
Add onions, garlic, chopped peppers & mushrooms to the browned chicken.
Add canned tomatoes, Sofrito, and water, along with seasonings of choice to the mixture.
Spray a baking pan lightly with Pam w/Olive Oil & set aside.
Cook over very low heat, while boiling large pan of water to parboil peppers.
Immerse peppers in boiling water for 2-3 mins to parboil. Remove & rinse w/COLD WATER to stop the cooking process.
When cool enough to handle, fill the peppers with the meat mixture. Don't be afraid of overfilling.
IF you have more filling than peppers to fill, layer filling around pepper or place in another smaller baking cup.
(IF this occurs (and it shouldn't... but if so) use another pepper next time, and yes, there will be a next time!)

Bake @ 350 degrees for approx 25-30 mins, depending on your personal crispness/tenderness desired & serve w/salad.

Rem, tomatoes are restricted to twice weekly. I've made this recipe many times with no weight loss interference.

Stage IV - Add red beans to the mixture and top with cheese the last few mins of baking. .

ENJOY and pls rem to share a fave recipe!!

~Kelly