ITG Challenge - Dieter Recipe Submissions
Posted by Brittney Casalina on
Enjoy this compilation of our creative Recipe Submissions from some of our ITG Dieters at Vero Orthopaedics!
Hearty Breakfast Omelet
Ingredients:
- 1 packet of ITG Omelet Mix (Vegetable or Bacon and Cheese)
- ½ cup chopped baby portabella mushrooms
- ½ cup chopped mini peppers
- 1 cup chopped arugula OR chopped baby spinach
- 2 chopped basil leaves
- ½ to 1 tsp. turmeric powder
- 1-2 tbsp. olive oil
- Twist of pepper medley
- Salt to taste (at table)
Directions:
- Using a 9” skillet, sauté mushrooms and peppers in olive oil.
- While vegetables are cooking, prepare ITG Omelet Mix (Vegetable or Bacon and Cheese) according to package instructions: “Pour contents of one packet into 2.5 to 3.7 oz. of water.”
- Pour omelet mix on top of sautéed vegetables.
- Sprinkle turmeric evenly over top of mixture.
- Add twist of pepper.
- Mix basil with spinach or arugula and arrange evenly on top of mixture.
- Allow edges of omelet to brown and crisp in the olive oil.
- Carefully lift edges and flip omelet.
- Continue cooking to desired doneness.
- Serve and enjoy!
Hearty Tomato Spinach Soup
Ingredients:
- 1 packet of ITG Cream of Tomato Soup
- ½ cup chopped spinach
- 1 whole tomato chopped (or 6 cherry/grape tomatoes chopped)
- Note: reserve the equivalent of two uncooked chopped cherry/grape tomatoes for garnish
- 2 basil leaves chopped
- Twist of pepper medley
- Salt to taste (at table)
Directions:
- Microwave chopped tomato, basil, and spinach in microwavable bowl for 60 seconds on High.
- Pour contents of ITG Cream of Tomato Soup package into a large microwaveable bowl and prepare according to package instructions: “Add 8 oz. of water and stir until dissolved.”
- Add cooked spinach, basil, and tomato to the soup mixture.
- Add twist of pepper medley.
- Microwave on High for 60 seconds.
- Garnish with the reserved uncooked chopped tomato.
- Serve and enjoy!
Roulade
Ingredients:
- 1 tablespoon olive oil
- 3 cloves of garlic
- 1 2-lb flank steak, butterflied
- 4 cups spinach (kale or Bok Choy)
- 2 teaspoons salt
- 1/2 teaspoon of ground black pepper
- 1 & 1/2 Cups roasted peppers
Directions:
- I start with a flank steak and then butterfly it
- Then I pound it down on both sides and season with salt & pepper (plus whatever else you like)
- I then cut & lay 3 strings under the meat, then I add roasted red peppers (here I used a red pepper/ eggplant tapenade I had in the pantry)
4. Next add the green element - here I used chopped Bok Choy, but one can use spinach or kale which has been sautéed with olive oil & garlic first
5. I then added some vegan chees& rolled it as tight as I could & tied it together
6. Placed it on a rack & in preheated oven @ 350 degrees for +/- 45 minutes to 1 hour, depending on oven.

7. Cut & serve with side of veggie or salad. You can also serve cold on top of a salad. Bon Appetite!!!
Share this post
- 0 comments
- Tags: Dieter Recipes, ITG Challenge, Recipes