Ham with Maple Dijon Glaze

Servings: 4 (6 oz. servings)


4 oz. Ham, unglazed

1/3 C. Walden Farms Pancake Syrup

2 tsp. Dijon or Yellow Mustard

Pinch of Sea Salt

Pinch of Cayenne or Smoked Paprika

1 tsp. Walden Farms Cranberry Spread (optional, but highly recommended)


Bake the ham (unglazed) as directed.

Mix all glaze ingredients in a small bowl.

Microwave on high for 45 seconds or until warm.

Drizzle the glaze over the cooked ham.

Glazed Salmon

Servings: 4 (4 oz. servings)


16 oz. Salmon

2 Tbsp. Splenda

1/2 tsp. Dry Mustard

1 Tbsp. low sodium Soy Sauce

1 1/2 tsp. Rice Vinegar (make sure it is 0 carb)

1/3 tsp. Walden Farms Pancake Syrup


Mix together the Splenda, mustard, soy sauce, vinegar and syrup in a small dish.

Separate out 1 tablespoon of this mixture and set aside in a separate dish.

Place the salmon fillets on a plate and pour the larger quantity of the sauce moisture over the salmon.

Turn each fillet so that both sides are coated with the glaze.

Let the fish sit for a few minutes with the skinless side down in the sauce.

Grill or broil salmon.

For Broiling:

Lightly spray the skillet with PAM.

Cook for about 5 minutes per side.

Baste once, when turning, with the sauce mixture that you reserved before you cook the other side.

Drizzle the reserved seasoning mixture over each piece before serving.

Deviled Eggs

Servings: 2 Deviled Eggs equal 1 oz. of Protein


Eggs, hard boiled

Walden Farms Mayo

Redmond’s Onion Powder


Paprika, optional

1/2 tsp. Black Pepper


Cut hard boiled eggs in half.

Mix the yolks with the WF mayo, onion powder and mustard to taste.

Mix and spoon back into the egg halves.

Sprinkle with paprika, optional.

Not Potato Salad

Servings: 5 (1 cup servings)


1 head Cauliflower, chopped into small florets

2 stalks Celery, diced

1/4 Yellow Onion, finely diced

1 Tbsp. fresh Parsley, finely chopped

2 Eggs, hard boiled, shelled, and diced

2 Tbsp. Walden Farms Mayonnaise

1 Tbsp. Dijon Mustard

1/2 tsp. Sea Salt (optional)


Add 1″ of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.

Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger “cauliflower” smell, and a mushy texture).

Drain cauliflower and rinse with cold water to cool immediately. Place in a large bowl.

Add celery, onion, parsley, and egg.

Stir in mayonnaise, dijon mustard, and sea salt (if desired).

Serve immediately or store in refrigerator.

Potato Puff Dinner Rolls

Servings: Makes 4-6 mini rolls, counting as 1 total Ideal Protein serving


1 package IP Potato Puree

2 Egg Whites

1/2 tsp. Baking Powder

1/8 tsp. Baking Soda

Pinch of Sage

Pinch of Garlic Powder

Pinch of Sea Salt

Pinch of Thyme

Pinch of Chives


Preheat oven to 400 degrees.

Beat egg whites until foamy, but not stiff.

Add IP potato puree packet, herbs, and dry ingredients together.

Spray mini cupcake pan with non-stick spray.

Spoon batter into cupcake pan, filling up each hole about 1/2 to 3/4 full.

Bake for 9-10 minutes or until golden brown.


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