CHICKEN LE CORDON BLEU - 25/25

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Prep Time 15 minutes
Cook Time 45 minutes
Servings 1
Calories 307.5 kcal

Ingredients
  

Chicken

  • 4 3.5 oz Chicken Breasts
  • 2 slices Swiss Cheese Good and Gather Brand
  • 4 oz Prosciutto
  • 3 cup Fresh Baby Spinach
  • 1 tbsp Minced Garlic
  • 1 cup Brown Rice
  • 2 cups Water

Sauce

  • 4 tbsp Whole Wheat Flour
  • 1 tsp Paprika
  • 1/2 cup Dry White Wine
  • 1 tsp Chicken Bouillon Grated
  • 1 tbsp Cornstarch
  • 1/2 cup Fat Free Cultured Buttermilk Lucerne 1.5% Cultured Buttermilk

Instructions
 

Prepare The Chicken and Rice

  • 1. Preheat oven to 350°
    2. Place brown rice and water into the rice cooker or bring water to a boil then reduce heat to simmer and add in brown rice. Cook for 10 min. or until rice is tender.
    3. Butterfly each chicken breast from the fattest side. Be careful not to cut through to the other side.
    4. Lay open the chicken breast and add a ½ slice of cheese and a ½ ounce portion of prosciutto inside the chicken breast. Fold over and repeat for each breast.
    5. Place chicken breasts on a baking sheet in the oven and cook until chicken is no longer pink or reaches a temperature of 165°F (about 15-20 min.) Remove and serve hot.
    6. In a medium skillet over low heat add spinach and garlic. Stir until spinach is just wilted, about 3 minutes.

Prepare The Sauce

  • 1. Heat white wine and buttermilk in a medium skillet over low heat.
    2. Add paprika and grated chicken bullion
    3. With a wooden spoon, stir in whole-wheat white flour and cornstarch. Stir constantly over low heat just until sauce starts to thicken. Remove and immediately pour evenly over 4 chicken breasts.

Nutrition

Calories: 307.5kcalCarbohydrates: 22.2gProtein: 32gFat: 7.8gSaturated Fat: 2gCholesterol: 83mgSodium: 49mgSugar: -1g
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CHICKEN ENCHILADAS - 25/25

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1
Calories 308 kcal

Ingredients
  

Enchilada Sauce

  • 1 tbsp Extra-Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1 tsp Onion minced
  • 2 1/2 tsp Chili Powder
  • ½ tsp Dried Oregano
  • ½ tsp Dried Basil
  • ⅛ tsp Salt
  • ⅛ tsp Pepper
  • ¼ tsp Ground Cumin
  • 1 tsp Parsley dried
  • ¼ cup Salsa
  • 6 oz Tomato Sauce (No Sugar Added) Hunt's Tomato Sauce
  • 1 ½ cups Water

Enchiladas

  • ¼ Rotisserie Chicken Skin removed and shredded
  • 1 onion Sliced Fajita Style
  • 1 Red Bell Pepper Cored, Top Removed, Sliced
  • 2 cups 2% Low Fat Shredded Mexican Cheese Kroger Brand
  • ½ cup Black Beans drained
  • 4 Whole Wheat Low Carb Tortillas Mission Carb Balance
  • 1 ½ cups Enchilada Sauce (from recipe)
  • 4 oz Low Fat Sour Cream Daisy Light
  • 1 sprig Parsley (For Garnish)
  • Non-Stick Cooking Spray

Instructions
 

Prepare The Sauce

  • 1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
    2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Prepare The Enchiladas

  • 1. Preheat oven to 400 degrees
    2. Spray skillet with cooking spray and sauté onion and pepper for about 5-7 minutes until tender.
    3. Spoon ¾ cup of enchilada sauce onto the bottom of a small casserole dish.
    4. On a separate surface, assemble enchiladas, by laying all 4 tortillas down, and layering ¼ of all ingredients evenly in each tortilla (chicken, onion & pepper, 1 cup of cheese and black beans.
    5. Roll tortillas tightly and place in the casserole dish seam side down on top of the sauce.
    6. Pour remaining enchilada sauce over tortillas and top with remaining 1 cup of cheese.
    7. Bake until hot and bubbling, 15-20 minutes.
    8. Once enchiladas are done, remove from the oven and top each one with 1 ounce sour cream & parsley sprig.
    9. On a separate surface, assemble enchiladas, by laying all 4 tortillas down, and layering ¼ of all ingredients evenly in each tortilla (chicken, onion & pepper, 1 cup of cheese and black beans.
    10. Roll tortillas tightly and place in the casserole dish seam side down on top of the sauce.
    11. Pour remaining enchilada sauce over tortillas and top with remaining 1 cup of cheese.
    12. Bake until hot and bubbling, 15-20 minutes.
    13. Once enchiladas are done, remove from oven and top each one with 1 ounce sour cream & parsley sprig.

Nutrition

Calories: 308kcalCarbohydrates: 28gProtein: 24gFat: 9.7gSaturated Fat: 3gCholesterol: 48.7mgSodium: 798mg
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ITALIAN SAUSAGE HOAGIE - 25/25

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 1
Calories 315 kcal

Ingredients
  

Sauce

  • 1 tbsp Olive Oil
  • 4 pinches Fresh Ground Pepper
  • 1 Onion Finely Chopped
  • 2 cups Green Pepper Finely Chopped
  • 3 Cloves Garlic minced
  • 14 oz Crushed Tomatoes no salt added
  • 1/2 cup Chopped Fresh Herbs basil, oregano, thyme

Sandwich

  • 1 Whole Wheat French Baguette Cut into 5 equal pieces at 18"
  • 4 Italian Sausage Links TNT-Sweet Italian Sausage
  • ½ Onion sliced
  • 1 cup Green Pepper sliced
  • ½ cup Canned Tomato Sauce
  • 3 oz Mild Cheddar Cheese, 2% Reduced Fat Kroger Brand

Instructions
 

Prepare Sauce

  • 1. Place a large saucepan over medium heat and oil, garlic, onion, green peppers, and ground pepper.
    2. Cook for 5 minutes until fragrant.
    3. Add crushed tomatoes and reduce heat to simmer, stirring occasionally for 10 minutes.
    4. Add fresh herbs

Prepare Sandwich

  • 1. Slice section of baguette down the middle and remove part of the center from both top and bottom pieces. (cut into 4 equal portions of 1/5 in size)
    2. In a skillet over medium heat, cook sausage until it reaches 145 degrees in the middle, then remove from skillet and keep warm.
    3. In the same skillet, add olive oil and heat.
    4. Add onions and peppers, cooking until brown, then remove.
    5. Over medium heat, slowly add cheddar cheese to the skillet, keep stirring until it is completely melted. Remove from heat immediately.
    6. Put the sausage on the bread, add onions and pepper, top with ¼ sauce and 1 ½ tbsp cheese sauce.

Nutrition

Calories: 315kcalCarbohydrates: 21.4gProtein: 23.8gFat: 16.5gSaturated Fat: 5.15gCholesterol: 70.25mgSodium: 977.5mgSugar: 9g
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DIJON CRUST CHICKEN - 25/25

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1
Calories 310 kcal

Ingredients
  

  • 4 3 1/2oz Boneless Skinless Chicken Breasts
  • 1 cup Rice Krispies (for breading chicken)
  • 1 cup Egg Beaters Liquid Egg Whites
  • 1/4 cup Dijon Mustard
  • 3 Garlic Cloves
  • 1 tsp Onion Powder
  • 1 tsp OId Bay Seasoning
  • 1/2 cup Quinoa
  • 1 tbsp Extra Virgin Olive Oil
  • 1 cup Water
  • 2 Medium Yellow Squash
  • 2 Medium Zucchini Squash
  • 1 tbsp Flaxseed
  • Salt + Pepper

Instructions
 

  • 1. Preheat oven to 350 degrees
    2. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
    3. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
    4. Stir in the liquid and the salt (if using) and bring to a rolling boil.
    5. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
    6. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)
    7. While the quinoa is cooking, mix rice krispie cereal, Dijon mustard, 1 clove minced garlic, onion powder, old bay seasoning, salt and pepper to taste.
    8. Roll chicken in egg whites, then rice krispie mixture and place on baking sheet in the oven for 30-35 minutes.
    9. Heat olive oil in a skillet over medium high heat, add 2 cloves of garlic, squash and zucchini. Saute until golden brown, about 5-7 minutes . Remove from heat and sprinkle lightly with salt & pepper.
    10. Slice chicken breast & portion out suggested servings below.

Nutrition

Serving: 4gCalories: 310kcalCarbohydrates: 26.6gProtein: 33.6gFat: 6.5gSaturated Fat: 0.7gCholesterol: 48mgSodium: 711mgSugar: 4g
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MAHI MAHI WITH MANGO SALSA - 25/25

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Servings 1
Calories 314 kcal

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 tsp Ground Black Pepper
  • 4 4 oz Mahi Mahi Filets
  • 1 cup Cous Cous
  • 1 Cooking Spray
  • 1 Mango Peeled and Diced
  • 1/2 cup Diced Cucumber
  • 1 tbsp Jalapeno
  • 1/2 cup Red Onion
  • 1 tbsp Lime Juice
  • 1/3 cup Cilantro Leaves

Instructions
 

  • Preheat oven to 400Mix lemon zest, olive oil, and salt and pepper in a bowl.  Marinate mahi mahi for 5-8 minutes.
    While fish is marinating, bring 2 cups of water to a boil.  Add couscous, cover and simmer 10-12 minutes.
    Mix all mango salsa ingredients together in a bowl and place in the fridge until ready for use.
    Take fish out of marinade and place on a greased baking sheet. Place in oven for 8-10 minutes.
    Once fish is done, place on a plate and cover with mango salsa and serve with couscous.

Nutrition

Serving: 4gCalories: 314kcalCarbohydrates: 31.3gProtein: 24.6gFat: 9gSaturated Fat: 1.4gCholesterol: 80mgSodium: 117.7mg
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GRILLED CHICKEN CAESAR SALAD - 25/25

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1
Calories 301.75 kcal

Ingredients
  

  • 16 oz Boneless Skinless Chicken Breast Sliced
  • 4 1/2 cup Romaine Lettuce
  • 1 bottle Waldon Farm Calorie Free Caesar Dressing
  • 1 cup Fresh Parmesan Cheese shredded
  • 3 Red Onions small
  • 3 cups Red Seedless Grapes
  • Non-Stick Spray

Instructions
 

  • 1. Pre heat grill to medium high heat (375-400°F.)
    2. Place chicken breasts one by one into a quart sized zip lock bag and pound with a rolling pin until chicken breast is an even thickness. Sprinkle with salt & pepper and lightly spray grill with cooking spray. Grill chicken until fully cooked, about 3 minutes per side. Chicken should have a nice browned appearance.
    3. Let chicken cool and then slice into strips.
    4. Mix Romaine, Waldon Farm Caesar Dressing and parmesan cheese together in a large bowl. Place chicken slices on lettuce with sliced red onions and serve with ¾ cup of red seedless grapes on the side.

Nutrition

Calories: 301.75kcalCarbohydrates: 27gProtein: 35.4gFat: 7gSaturated Fat: 4gCholesterol: 55mgSodium: 566mgSugar: 20g
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LOX AND BAGELS - 25/25

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 285.3 kcal

Ingredients
  

  • 4  Whole-wheat Bagel Thins (Thomas Bagel Thins)
  • 8 oz Philadelphia Fat-Free Cream Cheese Softened
  • 8 oz Thinly Sliced Smoked Salmon
  • 2 tbsp Drained Capers
  • 4 slices Medium Red Onion
  • 4 sprigs Fresh Parsley
  • 8 Fresh Whole Strawberries

Instructions
 

  • 1. Toast bagel thins
    2. Top each half with 1 tablespoon of Neufchatel cheese, 1 oz. salmon, ¼ tablespoon drained capers, ½ slice red onion & ½ sprig of parsley.
    5. Serve with 2 fresh strawberries.

Nutrition

Calories: 285.3kcalCarbohydrates: 31.7gProtein: 26gFat: 6.8gCholesterol: 6mgSodium: 682mgSugar: 7.7g
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TURKEY AND VEGGIE PANINI - 25/25

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1
Calories 289.5 kcal

Ingredients
  

  • 1 Red Onion Thinly Sliced
  • 1 tsp Olive Oil
  • 1 Zucchini
  • 1 Red Pepper
  • 8 slices Sandwich Thins (100 Calorie Thins)
  • 4 tsp Dijon Mustard
  • 2 oz Mayonnaise
  • 12 oz Roasted Turkey Sliced (Pre-cooked)
  • 1 Tomato Thinly Sliced
  • 3 oz Greek Yogurt

Instructions
 

  • 1. To caramelize onions, preheat a skillet over medium-high heat. Add olive oil to the pan and the thinly sliced onion and toss to coat. Let simmer and stir occasionally until the onions turn golden brown and reduce down. Remove from the skillet.
    2. Slice zucchini and red peppers into strips.
    3. For the paninis, preheat a panini maker to 375ºF. (If you don’t have a panini press, make this like a grilled cheese—it’s fantastic!)
    4. Top slices of bread with mayonnaise and mustard. Top slice of bread with turkey, tomato, caramelized onion, spinach, red pepper and then cheese. Top with another slice of bread.
    5. Spray panini press with nonstick spray and press until bread is golden brown and the cheese has melted inside. Remove from the press, slice and serve.

Nutrition

Calories: 289.5kcalCarbohydrates: 30gProtein: 34.4gFat: 4.1gCholesterol: 71.7mgSodium: 405.5mgSugar: 8.3g
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GARDEN OMELETTE 25/25

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 310 kcal

Ingredients
  

  • Cooking Spray
  • 1 20oz Package Frozen O'brien Potatoes (Orida Brand)
  • 6 oz Pre-Sliced Cremini Mushrooms (Substitute Baby Portobellos if Needed)
  • 1/2 tsp Salt Devided
  • 4 tsp Butter Devided
  • 3 cup Egg Beaters Liquid Eggs
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Bagged Baby Spinach Leaves
  • 1 cup Crumbled Goat Cheese (Simple Truth Organic Goat Cheese Crumbles)
  • 2 Medium Cantaloupe Cut Into 8 Wedges

Instructions
 

  • 1. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes to pan; sauté 10 minutes, stirring occasionally. Stir in mushrooms and 1/4 teaspoon salt; sauté 8 minutes or until potatoes are tender, stirring occasionally. Remove from pan; set aside.
    2. Wipe the pan clean with paper towels. Melt 2 teaspoons butter in skillet over medium-high heat. Combine Egg Beaters, remaining ¼ tsp. salt, and pepper in a bowl, stirring with a whisk until frothy. Pour half of the egg mixture into the pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Carefully loosen set edges of omelet with spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 10 to 15 seconds or until almost no runny egg remains.
    3. Remove pan from heat; arrange half of potato mixture, ½ up spinach, and ¼ cup cheese over omelet in pan. Run spatula around edges and under omelet to loosen it from pan. Fold omelet in half. Slide omelet from pan onto a platter. Cut in half crosswise. Repeat procedure with remaining butter, egg mixture, potato mixture, spinach, and cheese.

Nutrition

Serving: 41/4 Omelete; 2 cantaloupe wedgesCalories: 310kcalCarbohydrates: 28.2gProtein: 26.7gFat: 11gSaturated Fat: 7gCholesterol: 45.2mgSodium: 574mgSugar: 10.8g
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MEDITERRANEAN TURKEY BURGER - 25/25

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 1
Calories 303 kcal

Ingredients
  

  • 1 pound Ground Turkey
  • 1/2 Medium Red Onion Finely Chopped
  • 1/4 cup Worcestershire Sauce
  • 1/2 tsp Spicy Mustard
  • 1 tsp Thyme Leaves Dry
  • 1/2 tsp Granulated Garlic
  • 1 tsp Black Pepper
  • 1/4 cup (Athenos Low Fat) Feta Cheese
  • 4 (Toufayan Brand) Flatbread Thin Pita Pockets
  • 1/4 cup Sliced Black Olives
  • 1 cup Baby Spinach
  • 1 Non-Stick Spray

Instructions
 

  • 1. Combine the first 7 ingredients in a large bowl and mix well. Refrigerate for 30 minutes. Can be made the day before and refrigerated over night.
    2. Preheat Grill to medium high heat.
    3. Shape mixture into 4 equal patties with your hands.
    4. Lightly spray Grill grates and grill for 6 minutes on each side or until center is no longer pink.
    5. Assemble burger with1 pita pocket, feta cheese, onions, spinach and olives.

Nutrition

Calories: 303kcalCarbohydrates: 24gProtein: 26.8gFat: 11.1gSodium: 221mg
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SAUSAGE AND PEPPERONI PIZZA - 25/25

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1
Calories 314 kcal

Ingredients
  

Sauce

  • 1 tsp Grape Seed Oil
  • 1/4 cup Onions Finley Diced
  • 2 cloves Garlic Minced
  • 10 oz Crushed Tomatoes
  • 1 tsp Black Pepper
  • 1 tbsp Chopped Fresh Basil
  • 1 tbsp Chopped Fresh Oregano
  • 1 tbsp Chopped Fresh Thyme
  • 2 scoops Unflavored Isopure Whey Protein Powder 60g
  • 1/4 cup Green Peppers
  • 28 slices Small Slices of Turkey Pepperoni
  • 1 link Italian Chicken Sausage

Pizza

  • 2 6-inch 8oz Pita Rounds, Cut In Half, or One Full Pita (make sure pita is 20g of carbs)
  • 1 cup Shredded Reduced Fat-Part Skim Mozzarella Cheese
  • ¼ cup Finely Diced Green Peppers
  • 28 slices (Hormel) Turkey Pepperoni
  • 1 4-oz Link Sausage or Turkey Sausage, sliced into 12-20 pieces
  • Non-Stick Cooking Spray

Instructions
 

  • For the Sauce
    1. Heat a medium saucepan over medium-high; add the oil, and heat through.
    2. Add the onions, and saute until tender, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute more.
    3. Stir in the crushed tomatoes and black pepper; reduce the heat and simmer, stirring occasionally, for 20 minutes.
    4. Stir in the fresh herbs, and remove from the heat. Transfer the sauce to a bowl, and stir in the protein powder. Refrigerate until needed.
  • For the Pizza
    1. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray. Place the pita half-rounds on the baking sheet. Top each with 1/4 cup sauce, 1/4 cup cheese, 1 tablespoon diced peppers, 7 pepperonis, and 3 slices of Italian sausage.
    2. Bake in the preheated oven until the cheese is golden brown and bubbly, about 15 to 20 minutes. Serve immediately.

Nutrition

Calories: 314kcalCarbohydrates: 25gProtein: 25gFat: 13gSaturated Fat: 5.6gCholesterol: 59mgSodium: 883mgSugar: 5g
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BREAKFAST SANDWICH - 25/25

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 24 minutes
Servings 1
Calories 311 kcal

Ingredients
  

  • 4 Whole Wheat English Muffins
  • 4 Slices Canadian Bacon
  • 4 Slices Pepper Jack Cheese Deli thin
  • 2 cups 100% Liquid Egg Whites
  • 1 cup Fresh Baby Spinach
  • 2 cups Medium Red Bell Peppers Sliced

Instructions
 

  • 1. Pre-heat oven to 350 degrees.
    2. Spray a saucepan with non-stick cooking spray, then scramble egg whites over medium heat until firm.
    3. Cut english muffins in half, place the bottom slice on a sheet pan. Layer with ¼ cup fresh spinach, ½ sliced red peppers, 1 slice Canadian bacon, 1 slice pepper jack cheese, ½ cup egg whites then place the other ½ of the English muffin on top.
    4. Place in the oven for 10-15 minutes or until golden brown.
    4 Whole Wheat English Muffins, 4 Slices Canadian Bacon, 4 Slices Pepper Jack Cheese, 2 cups 100% Liquid Egg Whites, 1 cup Fresh Baby Spinach, 2 cups Medium Red Bell Peppers

Nutrition

Serving: 1English muffin, 1 slice cnadian bacon, 1/2 cup egg whites, 1 slice pepper jack cheese, 1/4 cup baby spinach, 1/2 sliced red pepperCalories: 311kcalCarbohydrates: 28gProtein: 26gFat: 7.8gSaturated Fat: 4.7gCholesterol: 20mgSodium: 711mgSugar: 1.8g
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BANANA BREAD FRENCH TOAST - 25/25

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Servings 1
Calories 296.5 kcal

Ingredients
  

  • 3 Ripe Bananas, mashed (about 1 ½ cups)
  • 1/3 cup Coconut Oil
  • 1 cup Sugar Substitute (Splenda)
  • 1 Egg (lightly beaten)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 4 scoops Unflavored Protein Powder Isopure Unflavored Whey Protein
  • 1 1/2 cup All Purpose Whole Wheat Flour, Sifted
  • Nonstick cooking spray

FRENCH TOAST INGREDIENTS

  • 5 cups Egg Whites, Divided
  • ½ cup unsweetened almond milk
  • 2 ½ tsp Vanilla extract
  • 10 slices Banana Bread Loaf (10 servings)
  • 1 Banana sliced, about ½ in thick (12 slices total) for the topping.
  • ⅛ cup Cinnamon (one pinch per serving) - For The Topping.
  • 2 ½ cups Waldon Farms Pancake Syrup (2oz per serving) - For The Topping
  • Non-stick cooking spray

Instructions
 

  • Prepare The Banana Bread Loaf
    1. Preheat oven to 350 degrees. Spray 8 x 4 loaf pan with non-stick cooking spray and evenly dust with whole wheat flour, including the bottom and sides of the pan.
    2. In a mixing bowl, combine the bananas and coconut oil. Add sugar substitute, egg, and vanilla extract.
    3. In a separate mixing bowl, combine salt, cinnamon, protein powder, and whole wheat flour.
    4. Slowly add wet ingredients to dry ingredients by whisking until batter comes together.
    5. Pour batter into the prepared loaf pan and bake for 40-45 minutes, or until center is set and a toothpick inserted comes out clean.
    6. Once done, allow bread to rest in the pan for 5 minutes. Place a cooling rack on top of banana bread loaf and turn the pan upside down, allowing the bread to completely cool on rack.
    7. Evenly slice 10 pieces of Banana Bread.
    Prepare The French Toast:
    1. In a mixing bowl, whisk together 3 ½ cups egg whites, almond milk, and vanilla.
    2. In a large skillet over medium heat, lightly spray non-stick coating.
    3. Take one slice of the banana bread and dip into the egg mixture, allowing it to lightly soak.
    4. Place slice in the pan, allowing each side to cook until golden-brown, about 3 minutes.
    5. In a separate spray-coated skillet on medium-low heat, add 1 ½ lightly whisked egg whites. With a heat-resistant spatula, push eggs until no liquid remains.
    Plate one slice of the French Toast and add the side of scrambled egg whites. Top each piece of French Toast with 3 banana slices and a pinch of cinnamon. Serve with a 2oz portion of Waldon Farms Sugar Free pancake Syrup.

Notes

*Banana Bread Helpful Hint: Freeze remaining servings of banana bread in a freezer bag for future use.

Nutrition

Serving: 1gCalories: 296.5kcalCarbohydrates: 54.8gProtein: 25.3gFat: 9.9gCholesterol: 30mgSodium: 490mgSugar: 7.8g
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STUFFED PEPPERS - 25/25

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Servings 1
Calories 303 kcal

Ingredients
  

  • 1/2 cup Red Onion chopped
  • 2 tsp Garlic minced
  • 1 Jalapeño Pepper minced
  • 1/2 cup Uncooked Brown Basmati Rice
  • 1 cup Low Sodium Chicken Broth
  • 1 cup Low Sodium Tomato Sauce
  • 1/2 cup Shredded 2% Fat Cheddar Cheese
  • 1 tbsp Ground Cumin
  • 1/4 tbsp Freshly Ground Black Pepper
  • 1 Large Egg Beaten
  • 1 12 oz Ground Turkey Breast
  • 4 Large Green Bell Peppers
  • 1 Non-Stick Cooking Spray

Instructions
 

  • Preheat oven to 400°F. Line a medium baking pan with aluminum foil.Heat a large nonstick skillet over med-high heat and coat with non-stick cooking spray. Add onion, garlic and jalapeno to pan; sauté 5 minutes or until onion is browned.
    Add basmati rice and cook 2 minutes, stirring frequently.  Pour in chicken broth and bring entire contents to a boil. Cover, reduce heat and simmer 10 minutes. Remove stuffing mixture from heat and cool completely.
    Lightly beat one egg in a large mixing bowl. Add in the stuffing mixture, ground turkey, 1 cup tomato sauce, ¼ cup cheese, ground cumin and black pepper stirring until well blended.  Place green bell peppers on baking sheet. Spoon ¼ cup of stuffing mixture into each pepper. Top remaining 1 cup tomato sauce evenly over stuffed peppers.
    Cover and bake at 400°F for 45 minutes.  Uncover and sprinkle with remaining ¼ cup cheese; Place peppers under broiler on high for about 1 minute or until cheese melts and browns.

Nutrition

Calories: 303kcalCarbohydrates: 27.7gProtein: 28.6gFat: 9.9gCholesterol: 103mgSodium: 321mg
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GREEN APPLES AND CINNAMON DIP

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Calories 100 kcal

Ingredients
  

  • 4 Green Apples
  • 1 cup Greek Yogurt plain
  • 1/4 cup Honey
  • 1/2 tbsp Cinnamon

Instructions
 

  • Combine yogurt, honey and cinnamon in a bowl.
    Cut apples and place on serving plate.
    Pour dipping sauce around pieces and serve immediately.

Nutrition

Calories: 100kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 25mgSodium: 70mgSugar: 9g
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QUINOA BITES

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Servings 4
Calories 160 kcal

Ingredients
  

  • 1/2 cup Quinoa
  • 1 cup Water
  • 1 Non-Stick Cooking Spray
  • 2 cup Uncooked Oats
  • 2 cup Apples Finely Diced Peeled
  • 1 tsp Ground Cinnamon
  • 1/4 cup Light Brown Sugar
  • 1/2 tsp Salt
  • 4 Large Eggs lightly beaten
  • 4 scoops Vanilla Protein Powder
  • 1/2 cup Dark Chocolate Chips
  • 1/8 cup Soy Milk
  • 1 scoop Protein Powder

Instructions
 

  • For the Quinoa: Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool running water. Rub and swish the quinoa with your hands while rinsing for about 2 minutes; drain well.Heat a small saucepan over medium-high heat; add the drained quinoa and cook, stirring, until dry, about 1 minute. Stir in the water, and season as desired with salt and pepper; bring to a rolling boil. Lower the heat to a slow simmer; cover and cook until the water is completely absorbed and the quinoa is tender, about 15 minutes.When done, remove the pot from the heat and let stand, covered, for 5 minutes.  Fluff with a fork, then transfer to a large bowl to cool completely.For the Quinoa Bites: Preheat the oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray. (You will only be using 8 of the 12 cups.)Combine the cooked quinoa, oats and apples in a large bowl. Whisk together the cinnamon, brown sugar and salt in a separate bowl. Stir the brown sugar mixture into the quinoa mixture, and then stir in the eggs. Add the protein powder, and stir just to combine.  Scoop an even amount of batter into each of the sprayed muffin cups (8 cups total). Bake until golden brown and just cooked through, about 15 to 20 minutes. Set aside to cool completely.For the Topping: Combine the chocolate and soy milk in a double boiler over medium heat; stir until smooth. Add the protein powder, and stir until completely smooth and combined.Dip the tops of each cooled quinoa bite into the chocolate, and place on a platter. Refrigerate until ready to serve.

Nutrition

Calories: 160kcalCarbohydrates: 17gProtein: 2gFat: 9gSugar: 10g
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PESTO TILAPIA - 25/25

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Servings 1
Calories 304 kcal

Ingredients
  

  • 1 cup Fresh Basil
  • 1 cup Fresh Parsley
  • 2 cloves Garlic
  • 1/2 cup Pitted Green Olives
  • 1 small Lemon
  • 3 tbsp Pine Nuts, Toasted
  • 1/3 cup Grated Parmesan Cheese
  • 1/2 cup Grape Seed Oil
  • 2 cup Red Potatoes
  • 3 cup Fresh Green Beans
  • 4 4 oz Tilapia Fillets
  • 1 Nonstick Cooking Spray
  • 1/4 cup Reduced Fat Sour Cream
  • 1 Lemon

Instructions
 

  • For the Pesto: Combine all of the pesto ingredients in a blender, and process until smooth and combined. (Turn off the motor, and scrape down the sides of the bowl as needed while processing.)  For the Tilapia with Potatoes and Green Beans: Preheat the oven to 400 degrees.
    Place the potatoes in a saucepan covered with cool water;  cover, and bring to a boil over high heat. Reduce the heat and simmer until tender, about 12 to 15 minutes. (Hint: A fork inserted into the center of a potato should slide in and out with ease.)
    Meanwhile, place the green beans in a steam basket set over a pot of boiling water. Steam the beans until crisp-tender, about 10 to 12 minutes. Hold warm.
    Place the tilapia fillets on a baking pan coated with cooking spray. Spread 1 tablespoon of pesto evenly over the top of each fillet. Bake in the preheated oven until just cooked through (flakes easily with a fork), about 15 minutes.
    Serve the tilapia with 1/4 of the steamed green beans and potatoes; drizzle 1 tablespoon of sour cream over the potatoes, and garnish each plate with a lemon wedge. Serve immediately.

Nutrition

Calories: 304kcalProtein: 29.37gFat: 11.4gCholesterol: 60mgSodium: 736mg
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ORANGE CHICKEN 25/25

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Servings 1
Calories 310 kcal

Ingredients
  

  • 1 1/2 lb Boneless, Skinless, Chicken Breast
  • 2 tbsp Cornstarch
  • 2 large Eggs
  • 1 cup Vegetable Oil 
  • 1 Sesame Seeds
  • 1 Green Onions
  • 1 cup Brown Rice
  • 2 cup Water
  • 1 cup Chicken Broth
  • 1/2 cup Freshly Squeezed Orange Juice 
  • 1/2 cup Sugar
  • 1/3 cup Vinegar
  • 1/4 cup Soy Sauce
  • 2 cloves Garlic
  • 1 tbsp Orange Zest
  • 1 tsp Sriracha
  • 1/4 tsp Ginger
  • 1/4 tsp White Pepper

Instructions
 

  • Bring 2 cup water to a boil, add 1 cup brown rice. Cover and reduce heat for 10-12 minutes To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat. Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.
    Orange Chicken

Nutrition

Calories: 310kcalCarbohydrates: 25gProtein: 24.8gFat: 12.3gSaturated Fat: 1gCholesterol: 204mgSodium: 298mgSugar: 4.1g
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BREAKFAST WRAP - 25/25

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Servings 1
Calories 293 kcal

Ingredients
  

  • 2 cup Egg Whites
  • 2 cup Fresh Baby Spinach
  • 6 slices Canadian Ham
  • 1 cup Shredded Reduced Fat Mozzarella Cheese
  • 4 7" Whole Wheat Low Carb Tortilla

Instructions
 

  • Preheat oven to 350 degrees Spray medium skillet with non-stick spray and heat to medium, add liquid egg whites and scramble. Layer spinach, Canadian ham slice, egg whites and cheese on top of the tortilla on a greased baking pan. Place in the oven for 5-10 min until golden brown.

Nutrition

Calories: 293kcalCarbohydrates: 23.9gProtein: 30.7gFat: 8.7gCholesterol: 30mgSodium: 928mg
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THAI SALMON AND LEMONGRASS COCONUT RICE - 25/25

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Servings 1
Calories 857 kcal

Ingredients
  

  • 4 Salmon Steaks or Fillets
  • 1 cup Fresh Coriander
  • 1 tsp Cornstarch
  • 4 tbsp Fresh Coriander
  • 4 tbsp Lemongrass
  • 5 cloves Garlic
  • 1 Fresh Red Chili
  • 1 tsp Regular Chili Powder
  • 1/4 cup Coconut Milk
  • 1/3 cup Liquid Honey
  • 6 tbsp Fish Sauce
  • 1 Lemon
  • 1 cup Brown Rice

Instructions
 

  • Combine all sauce ingredients together in a food processor or blender. Blitz well create a delicious lemony sauce. (If you don't have a food processor, mince the garlic and chili, then combine with other ingredients, stirring well to dissolve the honey).
    Pour 1/3 of this sauce over the salmon - reserve the rest for later. Turn salmon pieces several times in the sauce, then cover and set in the refrigerator to marinate for at least 10 minutes or several hours.
    Grill the salmon over a hot oiled grill until the inner flesh is no longer translucent when gently pulled apart with a fork.
    While salmon is grilling, place remaining sauce in a small pot or sauce pan over medium-high heat. Bring to a boil, then reduce to a simmer. Add the cornstarch dissolved in water and stir until sauce thickens. Remove from heat. (Note: if your lemongrass is minced by hand, you may want to boil it longer in order to soften it)Taste-test the sauce, adding more lemon if it's too sweet for your taste, or more honey if you prefer it sweeter. You can also add more coconut for a milder, richer flavor. If desired, add more chili for a spicier sauce.
    To serve, plate up the grilled salmon and spoon some of the sauce over each portion. Add sprigs of fresh coriander and serve remaining sauce on the side together with Thai jasmine or Thai coconut rice. ENJOY!

Nutrition

Calories: 857kcalCarbohydrates: 74gProtein: 38gFat: 48gSodium: 2.55mg
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CHIMICHURRI STEAK - 25/25

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Servings 1

Ingredients
  

  • 3.25 oz Flank Steak
  • 1/3 cup Garnet Yams
  • 3/4 cup Broccoli Florets
  • 1 oz Chimichurri
  • 1 Shallot
  • 1 Red Chile
  • 3 cloves Garlic chopped
  • 1/3 cup Red wine vinegar
  • 1/2 cup Cilantro
  • 1/4 cup Parsely
  • 1/8 cup Oregano
  • 1/2 cup Extra Virgin olive oil

Instructions
 

  • Combine shallot, chile, garlic, vinegar and 1 tsp salt, let sit for 10 minutes. Stir in all the herbs. Using a fork slowly whisk in oil , add meat to marinade, refrigerate for 3 hours or overnight.
  • Preheat the oven to 375 degrees.
  • Roast yams season with salt and pepper then coated with a non-stick olive oil spray. Roast until fully cooked.
  • Roast Broccoli florets  until a nice light charred color forms on florets.
  • Remove Steak from marinade and reserve remaining sauce for meal.
  • Grill steak to proper temperature 120 Med Rare, 130 Medium, 140 Med Well.
  • Let the steak rest for 15 minutes and slice.
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HAM AND CHEESE OMELET - 25/25

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Servings 1

Ingredients
  

  • 3 tbsp Egg Whites
  • 2 oz Ham
  • 1/4 cup Low Fat Shredded Mexican Cheese
  • 1 each Navel Orange

Instructions
 

  • Heat a good non-stick pan and lightly coat with olive oil.
  • Add ham and lightly heat, about 20 seconds, add egg whites and stir with a rubber spatula, let cook.
  • Once the egg begins to set, flip the omelet and let the other side cook.
  • Add cheese and serve with orange slices.
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CHICKEN BOWL - 25/25

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Servings 1

Ingredients
  

  • 3 oz Chicken Breast
  • 1 clove Garlic
  • 2 tbsp Oregano
  • 2 tbsp Lemon Juice
  • 1/2 tbsp Onion Powder
  • 3 tbsp Brown Rice
  • 1 each Roma Tomatoes
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EMPORER CHICKEN SALAD AND MANGO DRESSING - 25/25

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Servings 1

Ingredients
  

  • 2.75 oz Chicken Breast
  • 1/8 cup Quinoa
  • 3/4 cup Berries
  • 1/4 cup Feta Cheese, Athenos
  • 1.5 cup Power Greens
  • 2 oz Mango salad dressing
  • 1/8 cup Mango salsa
  • 2 oz Buttermilk Fat Free
  • 1/8 cup Fat Free Yogurt
  • 1 oz Aloe
  • Salt
  • Pepper

Instructions
 

  • Preheat the oven to 350 degrees.
  • Cook quinoa according to directions and set aside to cool.
  • Sear or grill mark chicken then place in the oven until chicken is cooked to 165 degree internal temperature.
  • Build salad on a plate or bowl using all ingredients.
  • Serve with Balsamic Vinaigrette.
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AHI POKE BOWL - 25/25

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Cook Time 2 days
Servings 1

Ingredients
  

  • 2.5 oz Chicken Breast
  • 3.4 cloves Garlic, Chopped
  • 1.5 tbsp Oregano
  • 1.5 tbsp Lemon Juice
  • 1 tbsp Onion Powder
  • 2.5 tbsp Brown Rice
  • 3/4 each Roma Tomatoes
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SALMON CITRUS SALAD - 25/25

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Servings 1

Ingredients
  

  • 2.8 oz Salmon Filet
  • 1/2 cup Mandarin Oranges
  • 1/2 cup Grapefruit Segments
  • 1 tbsp Pistachios
  • 1 oz Fennel, Roasted
  • 2 cup Arugula
  • 1 oz Goat Cheese, Kroger
  • 2 oz Turmeric Vinaigrette

Instructions
 

  • Preheat the oven to 375 degrees.
  • Roast Fennel until soft and lightly browned. Let cool.
  • Segment the mandarins and grapefruit and set aside.
  • Sear the top and bottom of seasoned salmon in a hot pan on the stove, finish cooking salmon in the oven until the internal temperature reaches 130 degrees, let rest for 5 minutes.
  • Build salad while salmon is resting then place with salad and serve with Turmeric Vinaigrette.
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STRAWBERRY CRUNCH SALAD - 25/25

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Servings 1

Ingredients
  

  • 2.3 oz Chicken Breast
  • 1.8 cup Quinoa
  • 1/2 cup Strawberries
  • 1/4 cup Granola
  • 1/4 cup Feta Cheese, Athenos
  • 1.2 cup Power Greens
  • 1.26 oz Balsamic Vinaigrette

Instructions
 

  • Preheat the oven to 350 degrees.
  • Cook quinoa according to directions and set aside to cool.
  • Sear or grill mark chicken then place in the oven until chicken is cooked to 165 degree internal temperature.
  • Build salad on a plate or bowl using all ingredients.
  • Serve with Balsamic Vinaigrette.
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OVERNIGHT OATS - 25/25

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Prep Time 2 days
Servings 1

Ingredients
  

  • 1/4 cup Oatmeal, Kodiak
  • 2 tbsp Protein Powder Vanilla
  • 1 tbsp Sugar Free Preserves
  • 1/2 tbsp Chia Seeds
  • 1 tbsp Coconut Flakes (unsweet)
  • 1/4 tsp Vanilla Extract
  • 1/3 cup Almond Milk, (unsweet) Silk
  • 1 each Strawberries

Instructions
 

  • In a tupperware bowl with lid combine all ingredients and mix until combined.
  • Place the lid on a bowl and put in the refrigerator for at least 12 hours until the oats are soft but not mushy.
  • Portion in a serving bowl and garnish with fresh sliced strawberry.
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BREAKFAST POWER PLATE - 25/25

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Servings 1

Ingredients
  

  • 2 oz Flank Steak
  • 1/4 cup Yams
  • 3 tbsp Quinoa
  • 1 tbsp Onion
  • 1 tbsp Bell Peppers
  • 1 tbsp Mushroom
  • 1 Egg

Instructions
 

  • Cook Quinoa according to package directions.
  • Roast Yams in a 375 degree oven for 20 minutes or until soft.
  • Saute onions, peppers and mushrooms until soft.
  • Grill or broil flank steak to your liking and let rest for 10 minutes before slicing.
  • In a hot egg pan, cook eggs to desired temperature.
  • Portion all ingredients in a bowl and season.
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FITCLUB TACOS - 25/25

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Servings 1

Ingredients
  

  • 3.8 oz Ground Turkey, Jenni O, Kroger 99%
  • 1 Flour Tortilla
  • 1 cup Tomatoes
  • 1/4 cup Shredded lettuce
  • Salsa
  • Salt
  • Pepper
  • 3.2 oz Ground Turkey
  • 1 Tortilla
  • 1 tbsp Brown rice
  • 1/5 cup Tomatoes
  • 1/5 cup Shredded Lettuce
  • 1/5 tbsp Salsa
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions
 

  • Spray pam spray or a similar fat-free cooking spray in a large saucepan.
  • To add flavor, add  1/4 cups of salsa to the lean turkey and cook until brown.
  • Season with salt and pepper.
  • Add the avocado salsa.
  • Add lettuce, tomatoes.
  • Roll meat into tortilla.
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TURKEY SAUSAGE CAULIFLOWER PIZZA - 25/25

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Servings 1

Ingredients
  

  • 3.25 oz Ground Turkey, 99/1
  • 1 tbsp Fennel Seed
  • 1 tbsp Italian Seasoning Blend
  • 1/8 cup Pizza Sauce
  • 1/8 crust Cauliflower Pizza Crust
  • 1/8 cup Shredded Mozzarella Cheese

Instructions
 

  • Preheat the oven to 425 degrees.
  • Saute Ground Turkey with dried fennel seeds and Italian seasoning blend until turkey is fully cooked. Set aside to cool.
  • On a clean surface, build pizza according to portion size.
  • Cook pizza for 12 minutes or until the crust on the bottom is no longer soft.
  • Cut pizza into slices and eat.
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CHICKEN SOUVLAKI BOWL - 25/25

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Servings 1

Ingredients
  

  • 2.5 oz Chicken Breast
  • 1/4 cup Brown Rice
  • 1/2 cup Cucumber
  • 2 oz Roma Tomatoes
  • 1 oz Feta Cheese
  • 1 oz Tzatziki Sauce
  • 4 cloves Garlic
  • 1/2 cup Oregano
  • 1/2 cup Lemon Juice
  • 1/8 cup Onion Powder
  • 1/4 cup White Wine
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup Greek Yogurt Plain
  • 1/4 cup English Cucumber
  • 2 tbsp Mint
  • 1 tbsp Dill

Instructions
 

  • Preheat the oven to 350 degrees.
  • Combine garlic, oregano, lemon juice, onion powder, white wine and olive oil in a bowl and mix.
  • Add chicken breast to marinade and mix well into chicken. Refrigerate for 30 minutes.
  • Cook Brown Rice according to instructions on preferred cooking method and hold.
  • Remove skin and seeds from english cucumber and sprinkle with salt to remove the moisture from the cucumber. Let it set aside for 30 minutes.
  • Dice tomatoes and cucumbers and set aside.
  • After 30 minutes remove chicken from marinade and grill chicken breast  or immediately place in the oven until internal temperature reaches 165 degrees.
  • While the chicken is cooking,  clean off salt from the english cucumber with a paper towel and try to gently ring out remaining water in the cucumber. Chop cucumber into a fine dice and mix it with the yogurt, finely minced mint and dried dill until fully incorporated. Set Taziki Sauce aside.
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TURKEY MEATLOAF - 25/25

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Servings 1

Ingredients
  

  • 2.75 oz Ground Turkey, 93/7
  • 2 tbsp Yellow Onions
  • 2 tbsp Fire Roasted Tomatoes
  • 1 tbsp Garlic
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Mustard
  • 1/4 tsp Paprika
  • 1/4 tsp Dried Basil
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Kosher Salt
  • 1 tbsp Eggs
  • 1 tbsp Kellogs Cornflake Crumbs
  • 1/4 tsp Shaved turmeric
  • Potatoes
  • Cauliflower
  • 1 tbsp Fat free sour cream
  • 1/2 tbsp Parmesan shredded
  • Salt
  • Pepper

Instructions
 

Potatoes

  • Mix potatoes and steamed cauliflower
  • Add salt and pepper and smash
  • Mix in fat free sour cream.
  • Mix in Part skim low fat parmesan.

Meatloaf

  • Preheat the oven to 375 degrees fahrenheit.
  • Saute onions until they are cooked for about 3 minutes, add garlic and cook another minute, remove from heat.
  • Combine all ingredients in a mixing bowl and mix until fully incorporated.
  • Form into 1 or 4 evenly weighed out balls and bake until internal temperature reaches 165 degrees fahrenheit . Remove from Oven and serve.
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LEMON PROTEIN CHEESECAKE - 25/25

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Servings 1

Ingredients
  

  • 1/2 cup Graham Cracker Crumbs
  • 1/2 package Jello Lemon
  • 2 scoops Vanilla Protein Powder
  • 20 oz Greek Whipped Cream Cheese
  • 1 tbsp Truvia
  • 1 tbsp Lemon Extract
  • 1 tbsp Lemon Zest
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STRAWBERRY PROTEIN CHEESECAKE - 25/25

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Servings 1

Ingredients
  

  • 1/2 cup Graham Cracker Crumbs
  • 1/2 package Jello Strawberry
  • 2 scoops Strawberry Protein Powder
  • 20 oz Greek Cream Whipped Cheese
  • 1 tbsp Truvia
  • 8 Strawberry

Instructions
 

  • In  a large bowl add all ingredients except Graham Cracker Crumbs.
  • Put on plastic gloves and start mixing all together with hands until fully combined and evenly distributed.
  • Spray 8 plastic 5.5 oz cups with covers with Cooking spray.
  • Put 1 Tbsp of graham Cracker Crumbs in the bottom of each cup.
  • Evenly distribute the Cheesecake mixture between the 8 cups.
  • Add 1 sliced strawberry on top of each cheesecake cup.
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PEANUT BUTTER PROTEIN BALLS - 25/25

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Ingredients
  

  • 1 cup Quaker Rolled Oats
  • 1/4 cup Mini chocolate chips
  • 1 cup PB Fit
  • 2 tbsp Peanut Butter
  • 2 scoops Vanilla Protein Powder
  • 3 tbsp Ground Flaxseed

Instructions
 

  • In  a medium sized  bowl add all ingredients except Rolled Oats & Mini Choc chips and mix until smooth.
  • Add Rolled Oats & mini chocolate chips.  Stir until mixture is combined and forms a soft dough.
  • Scoop dough into 8 balls  on baking tray lined with waxed paper.
  • Place the baking sheet in the freezer for 30 min.  Remove and roll the balls to make them round, and enjoy.
  • Store in refrigerator.
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PROTEIN BANANA CREAM PIE - 25/25

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Servings 1

Ingredients
  

  • 2 scoops Isopure Banana Protein Powder
  • 20 oz Greek Whipped Cream Cheese
  • 1/2 packet Sugar free banana jello
  • 1 Banana
  • 1 tbsp Banana Extract
  • 1 tbsp Brown Sugar
  • 1 tbsp Stevia
  • 1/2 cup Oreo Baking Crumbs

Instructions
 

  • In  a large bowl add all ingredients except Oreo Baking Crumbs.
  • Put on plastic gloves and start mixing all together with hands until fully combined and evenly distributed.
  • Spray 8 plastic 5.5 oz cups with covers with Cooking spray.
  • Put 1 Tbsp of Oreo Baking Crumbs in the bottom of each cup.
  • Evenly distribute the Cheesecake mixture between the 8 cups.
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COOKIES AND CREAM CHEESECAKE - 25/25

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Servings 1

Ingredients
  

  • 4 tbsp Crushed Oreo's
  • 1/2 packet Jello Cookies & Cream
  • 2 scoops Cookies & Cream Protein Powder
  • 20 oz Greek Cream Cheese (Whipped)
  • 1 tbsp Truvia

Instructions
 

  • In  a large bowl add all ingredients except Crushed Oreo's.
  • Put on plastic gloves and start mixing all together with hands until fully combined and evenly distributed
  • Spray 8 plastic 5.5 oz cups with covers with Cooking spray.
  • Put 1 Tbsp of graham Crushed Oreo's in the bottom of each cup.
  • Evenly distribute the Cheesecake mixture between the 8 cups.
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