French Toast Frappe (thm - fp)

A friend told me about this recipe for a French Toast Protein Shake.  You can find the original recipe here over at Dashing Dish!  I made some changes to the recipe, so here is my take on it!

French Toast Frappe - FP

Total Fat - 4.5g

Total Carbs - 2

 1/2 c 0% Greek yogurt (don't count the carbs in it, when 1/2 cup and under)
1 scoop protein powder (2g fat, 2g carbs)
1/2 c Coconut milk (2.5g fat)
1/2 c Water
1/2 tsp Cinnamon
Dash of nutmeg
Approx 10 ice cubes
Stevia or other sweetener of your choice
1/2 tsp Xanthan gum (optional)

Blend and Enjoy!!

Snickers Frappe {thm - S}

I originally found this recipe here at Dashing Dish - it is delicious!!

Snickers Frappe - S

1/2 c cottage cheese
1 scoop protein powder (I always add at the end)
Stevia or other sweetener of choice
Approx 10 Ice Cubes 
1 c. almond milk/water mix
1 Tbsp. cocoa powder
2 Tbsp peanut butter (or peanut flour)
1/2 Tsp caramel extract

Blend and enjoy!  

Homemade Lemonade GGMS {thm - fp}

This morning I made this delicious lemonade recipe!  It's nothing fancy, but it sure is tasty - and will be even better on a hot summer day!  Here are the instructions...

*Put 2 cups water in your blender and add 2 whole lemons (just peel the outer yellow off, but leave as much of the white as possible.)
*Blend until there are no more chunks
*Strain through a mesh strainer or cheesecloth.

*Pour back into blender and add ACV (a few tbsp), sweetener of your choice (I used a Truvia, stevia extract blend), ginger (I used the paste, but later found out there is added sugar in that!!  Will use powdered next time!)
*Blend again
*Taste and adjust flavor to your liking
*Pour into a pitcher and add 4 cups of water and stir.
*Enjoy!

 

*Thank-You to Trim Healthy Mama for the drink inspiration!

Protein Pancakes {S}

Last week, during desperate times of being on the 1st week of my FC and having NO staples I modified a recipe (Cake in a mug, pg 380) and came out with something genius! :)

Protein Pancakes - S, FP

*Crack 1 egg into a bowl and whisk.
*Add 2 Tbsp protein powder
*Add 2-3 Tsp Truvia or sweetener to taste
*Add 1/2 Tsp baking powder
*Dash of vanilla
*1 Tbsp water
*1 Tbsp (if S) or 1 Tsp (if FP) Coconut Oil
*Mix together and cook in butter or coconut oil
*Top with sugar free syrup or any homemade syrup!

Makes 1 large pancake or 2 medium sized pancakes

**Modification - if you don't have an egg, don't fret!  Just use a bit of extra water and enjoy!!


This morning I ate these with a fried egg and water and it was a great breakfast!  I've also made it as just a snack or in addition to a protein shake when I'm in a hurry to get out the door. 

I hope you enjoy!

Sweet Cinnamon Biscuits

Ingredients:

~2 cups sifted all-purpose flour
~1 tbsp. baking powder
~1 tsp. salt
~1/4 tsp. baking soda
~1/4 c. vegetable oil
~3/4 c. buttermilk
~8 tbsp. butter, softened
~3/4 c. granulated sugar
~1 tsp. cinnamon

Directions:
~Combine flour, baking powder, salt & baking soda in a medium bowl and mix well.
~Stir in vegetable oil.
~Add buttermilk and stir just until blended.

~Knead dough on a lightly floured surface until smooth.
~Roll dough into a 15x18-inch rectangle.

~Pre-heat oven to 400'F.
~Grease a 9-inch round baking pan lightly.

~Spread butter over dough.
~Combine sugar & cinnamon in a small bowl and mix well.
~Sprinkle over butter.
~Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

~Cut the roll into 1 1/2-inch slices.
~Arrange the slices, cut side up, in prepared baking pan.
~Bake until lightly browned, about 15-20 minutes.
~Enjoy!!!

**I have made these a few times now and do things a bit differently than the recipe calls for. First, you can use margarine instead of butter.
Second, I use cubes of margarine, so use about a half of one.
Third, if you don't have a rolling pin, use whatever that is a cylinder.

~From the Kitchen of...Renee Shaw~

Easy & Delicious Crock Pot Chicken

"Forgot to thaw the chicken breasts? Just drop them in the slow cooker with Italian dressing, later adding cream cheese, herbs, and soup, and you have a tasty chicken dish that begs for rice or pasta accompaniment."

Ingredients:

*6 skinless, boneless Chicken Breast halves
*1 (8 ounce) bottle Italian-style Salad Dressing
*1 (10.75 ounce) can condensed Cream of Chicken Soup
*1 cup Chicken Broth
*1 (8 ounce) pkg Cream Cheese
*1/2 tsp dried Basil
*1/2 tsp dried Thyme
*Salt and Pepper to taste

Directions:
*In a slow cooker, combine the chicken breasts and Italian-style dressing.
*Cover, and cook on low for 6 to 8 hours.
*Drain off the juices, and shred the chicken meat.
*In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper.
*Pour over the chicken in the slow cooker.
*Continue cooking on low for 1 hour.

**Serve over pasta or with potatoes.

Prep Time: 15 Minutes Ready In: 9 Hours 15 Minutes Yields: 6 servings

~From the Kitchen of...Amber~

Unbaked Cookies

Boil for 3 minutes:
2 c. white sugar
1/2 c. margarine (1 square)
1/2 c. milk
1 tsp. vanilla
Remove from burner and add:
1/2 c. cocoa
1 c. coconut
2. c. oatmeal

Mix and drop on cookie sheet.
Let stand until firm.
Enjoy!

~From the Kitchen of...Renee Shaw~

Beefy Potato Cups

Ingredients:
*12 baby potatoes
*1 Bacon slice, diced
*1/4 pound ground beef (could sub. gr. turkey or gr. chicken)
*1/3 c. finely chopped onion
*1/4 cup grated cheese
*2 tbsp. sour cream
*1 tbsp. mayonnaise
*1 tbsp. steak sauce (or bbq sauce)
*1 tbsp. chopped fresh chives (or 3/4 tsp. dried)
*Pinch of pepper
*1/3 c. grated cheese (yes, on top of the above mentioned!)
*Chives for garnish

Directions:
*Cook potatoes in large saucepan until tender-crisp. Drain.
*Immediatly plunge into large bowl of ice water. Let stand for about 5 mintues until cold. Drain.
*Cut each potatoe in half lengthwise. Trim thin slice from bottom of each half.
*Using small spoon, scoop out potatoe flesh from halves, leaving 1/4 inch thick shells.
*Reserve 1/2 cup for later on. Set aside.
*Cook bacon in small frying pan on medium until almost crisp.
*Add ground beef and onion.
*Scramble fry for about 10 mintues until beef is no longer pink. Drain.
*Add reserved potato flesh and next 6 ingredients. Stir.
*Arrange potato shells on greased baking sheet. Fill with beef mixture.
*Sprinkle with second amount of cheese.
*Bake @ 350' for about 10 minutes until beef mixture is heated though and cheese is melted.
*Garnish with chives. Serve.

**Makes 24 cups.

~From the Kitchen of...Renee Shaw~

Potato Skins

INGREDIENTS:
*4 large baking potatoes, baked
*3 tablespoons vegetable oil
*1 tablespoon grated Parmesan cheese
*1/2 teaspoon salt
*1/4 teaspoon garlic powder
*1/4 teaspoon paprika
*1/8 teaspoon pepper8 bacon strips, cooked and crumbled
*1 1/2 cups shredded Cheddar cheese
*1/2 cup sour cream
*4 green onions, sliced

DIRECTIONS:
*Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
*Place potatoes skins on a greased baking sheet.
*Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
*Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. *Sprinkle bacon and cheddar cheese inside skins.
*Bake 2 minutes longer or until the cheese is melted.
*Top with sour cream and onions. Serve immediately.

***An alternative is to put a blob of bbq sauce on before you do the bacon and cheese! Really yummy!

~From the Kitchen of...Renee Shaw~

Tuna Melts

Mix 1 can of tuna with however much salso you desire (you use salsa rather than mayo).

Toast bread, add tuna mix, top with grated cheese.

Bake @ 350'.

*Great lunch for both adults and kids!

**Use in a wrap or on crackers as an appetizer.

~From the Kitchen of...Renee Shaw~

Slowcooker Mushroom Pork Tenderloin

2 pork tenderloins, approx. 1 lb each
1 can cream of mushroom soup
1 can golden mushroom soup
1 can onion soup (or French onion soup)

Place pork in bottom of slowcooker. Mix all three cans of soup together until smooth. Pour over meat. Cook on low for 4-5 hours. Use gravy on rice or mashed potatoes.

~From the Kitchen of...Heather Plett~

Chicken Parmesan

This is a very simple, but delicious recipe!
*Take however many chicken breasts as you need, lay them as flat as you can in baking dish (size depends on # of breasts).
*Cover the breasts in grated or sliced marble/mozzerella cheese.
*Pour tomatoe sauce over chicken (I use spiced tomatoe sauce because it's way healthier than spagetti sauce, spagetti sauce often has lots of sugar in it).
*Pre-heat oven to 350' and bake for approx. 1 hr.

**Serve with potatoes, rice or multi-grain spagetti, & salad.

****You can use thawed or frozen chicken breast. I gave directions for frozen breast. Also time varies depending on how many breasts you use & each persons oven.

~From the Kitchen of...Joanne Boechler~

Beef & Corn Bake

Ingredients:
*1 lb. ground beef
*1 medium onion
*1 can kernal corn
*1 can tomato soup
*1 can mushroom soup (or any other cream soup)
*1 tsp. salt & pepper
*1 tbsp. ketchup
*3 cups cooked pasta (about 1.5 cups uncooked)
*1 c. grated cheese

Directions:
*Brown beef & onion in frying pan. Drain fat.
*Combine all the ingredients (except cheese) in a large bowl.
*Pour into medium size casserole dish.
*Top with grated cheese.
*Bake @ 350' (uncovered) for 30 min. or until cheese is golden brown.

**Serve with salad.

~From the Kitchen of..."Family Classics"-Christian Centre Academy Cookbook~

Chicken & Vegetable Stir-fry with Rice

*Cook up 2 chicken breast in a small fry pan with a few onions & garlic for flavor. S&P.
*While chicken is cooking, combine any kind of vegetables, onions, garlic and a small amount of e.v. olive oil in a dutch over (large soup pot).
*Once chicken is cooked, cub it and add it to the vegetables.
*Add 1 bottle of "VH" sweet & sour stir fry sauce. Add s&p to taste.
*Let simmer while rice is cooking.

**This is a real easy meal to make with any left over veggies you have. I made this tonight and I used:
Cauliflower
Broccoli
Carrots
Celery
Onions
**You could also use baby corn or snap peas.

~From the Kitchen of...Renee Shaw~

Spaghetti Squash Casserole

Ingredients:
1 med onion
2 garlic cloves
1 c. sliced mushrooms
salt and pepper
1/2 tsp. oregano
1 Tbsp. parsley
2 c. chopped tomatoes (I use canned, I just drain them)
1 c. cottage cheese
1 c. grated mozzarella cheese
parmesan cheese

Directions:
**Bake squash and scoop out the insides.
*Saute onion, garlic, mushrooms, salt and pepper, oregano, and parsley in a frying pan.
*Add chopped tomatoes, cook until almost all the liquid is gone. (I don't usually have much extra liquid in mine, so I just saute it until I think it is cooked enough).
*Add cottage cheese, mozzarella and the squash. Mix well.
*Place the mixture in a lightly greased casserole dish, sprinkle with parmesan cheese.
*Bake at 350 until hot and bubbly. I usually bake mine at least 45 minutes.

~From the kitchen of...Heather Plett~