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HIGH PROTEIN BLUEBERRY COOKIES

Le 17 septembre 2013, 19:12 dans food and recipes 0

HIGH PROTEIN BLUEBERRY COOKIES

HIGH PROTEIN BLUEBERRY COOKIES

Ingredients (Makes 10 cookies)

-4 egg whites
-1/2 cup oatmeal
-1 cup berries
-2 scoops of vanilla protein powder

Directions

-Combine egg whites, protein powder and oatmeal well.
-Stir in blueberries
-Drop spoonfuls of mixture on a baking sheet coating with cooking spray.
-Bake at 425 degrees F. for 10-15 minutes.

Nutritional Facts - Per serving one cookie
Calories 57g
Protein 7g
Carbohydrate 5g
Fat 1 g

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Slow Cooker Cabbage Rolls

Le 17 septembre 2013, 19:07 dans food and recipes 0

Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls

INGREDIENTS

  •1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

Zucchini Oven Chips

Le 17 septembre 2013, 19:05 dans food and recipes 0

Zucchini Oven Chips

Zucchini Oven Chips

Ingredients:

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon fre
shly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thi
ck) slices zucchini (about 2 small)
Olive oil cooking spray

Preparation:

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

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