Almond Joy Protein Bars
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Almond Joy Protein Bars
1 1/2 oz. unsweetened baking chocolate
2 Tbsp. butter
2 Tbsp. cream
5 packets Splenda (more or less to taste)
1 cup Designer Protein, chocolate flavor
1 1/4 cups finely chopped almonds
1 cup unsweetened coconut
2 Tbsp. Splenda-sweetened coconut syrup
Heat chocolate and butter in microwave, stirring every minute until completely melted and smooth. Stir in cream and Splenda. Add protein powder, almonds and coconut and mix together well. Sprinkle syrup over all and mix, using hands to "knead" mixture thoroughly. Pat into a small baking pan or plastic container. Chill then cut into small bars- I usually get 16 from this recipe, but I eat them 2 at a time! Per Serving (excluding unknown items): 265 Calories; 26g Fat (80.2% calories from fat); 6g Protein; 8g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 37mg Sodium.
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Flax & Yogurt Muffins
1 1/2 cups flax meal (measured after grinding)
3/4 cup unflavored protein powder
3 Tbsp. vital wheat gluten
2 Tbsp. baking powder
1 tsp. Morton Lite salt
6-oz. Blue Bunny yogurt (any flavor)
3/4 cup Splenda-sweetened syrup (to match or complement flavor of yogurt)
3 eggs
1/3 cup oil
1/4 cup water
Combine dry ingredients; set aside.
Mix remaining ingredients well and add to dry ingredients. Spoon into mini muffin pans and bake at 350F for 20 to 25 minutes, until toothpick comes out clean. Allow to cool in pan for 5 to 10 minutes before removing. Complete cooling on a wire rack. I store these in the refrigerator, as they have no preservatives in them. Makes 48.
Southwestern-style Egg and Cheese Breakfast
~*~Crock Pot~*~
2 lbs. hot sausage, crumbled, browned and drained
1 onion, chopped
1 green pepper chopped
2 small cans chopped mild green chilies
1 lb. Mexican 4-cheese blend
18 eggs
Layer IN ORDER in crock pot:
-half of sausage
-half of onion
-half of green pepper
-1 can of chilies
-half of cheese
-remaining sausage
-remaining onion
-remaining green pepper
-2nd can of chilies
-remaining cheese
Beat eggs and pour over all. Cook on LOW for 7 to 9 hours. Serves 12.
*Leftovers reheat well in microwave
**This recipe is easy to cut in half
Per Serving (excluding unknown items): 110 Calories; 7g Fat (55.1% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 281mg Cholesterol; 85mg Sodium.
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Flax & Yogurt Muffins
These were made with Coconut Creme Pie flavored yogurt and coconut syrup. |
