***Monday is Recipe Day***

Today's recipe, is another one from the RNY forum's very own PlumpKitty. She loves to experiement in the kitchen and is great about sharing her masterpieces. This recipe is AWESOME. Makes a good snack, dessert, possibly even breakfast. Whatever the case, your house will smell like absolute heaven! Protein Pumpkin Pies Ingredients: 22 Fl oz can pure pumpkin 6 scoops vanilla protein powder (mine has 130 cals, 23 protein per scoop) 12 oz can evaporated skim milk 6 large eggs 3/4 cup Splenda brown sugar mix 1 tbsp cinnamon 1/2 tsp ginger 1/4 tsp ground cloves 1/4 tsp nutmeg (may sub 2 tbsp of pumpkin pie spice for all of the above spices) Pre heat oven to 400. Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. Blend protein powder and evaporated milk in a seperate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 to 24 lightly greased muffin tins. Reduce oven temp to 350 and bake for 10 minutes, reduce heat again to 300 and bake for 40 - 50 minutes. Pies are cooked when a knife is inserted into the middle and comes out clean. I've tried using both the paper and foil muffin liner cups, but the pumpkin sticks horribly and you end up tossing out half the muffin with the liner. Each muffin = 136 Calories 2 fat 14 carbs 13 protein

WOW! These look delicious. I can't wait to try them. Thanks, Eileen p.s. Tomorrow night I am going to be making your pizza recipe from last week.

Sausage "Muffins" 1/2 lb. bulk sausage 1/2 c onion, chopped 1/2 tsp. salt 1/4 tsp. garlic powder 12 eggs (I use egg substitute) 1/4 tsp. pepper 1/2/ c shredded light cheddar cheese In a skillet brown the sausage and drain and rinse well. In a bowl, beat the eggs. Add onion, salt, pepper, and garlic powder. Stir in the sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes, or until a knife inserted near center comes out clean. Protein 19.5 g Carbs 3.3g 2 muffins per serving (I can only eat 1) Make a really great breakfast for on the run. Grab and throw in microwave to heat up and then eat in the car.

What? No cottage cheese? Do you think it would work with turkey sausage (less fat)?

LOL - nope no cottage cheese! Although I bet it would go well with it I'm sure you could use Turkey sausage and it would work the same.

Mmmmm, thanks for this recipe Buffy! I'm definitely going to give this a try! I'm getting bored of the 2 breakfasts I keep rotating lol. I'm also going to go buy the makings for the quiche recipe you did last week, I used to make them back when I did South Beach a couple of years ago and I forgot all about them. I loved those! Donna

i haven't really tried to make anything new..but i love this post!!!i am going to try your receipe donna!!!

Copied from: Response from Terri Grimshaw at 1:49 PM PST on 04/11/2007 Norfolk, VA - RNY (05/17/2007) - Mark Fontana, M.D. F.A.C.S. Mock Fried Rice 1 head raw cauliflour, grated or chopped in the cuisinart (makes approx 7 cups) 5 green onions 3 cloves garlic, chopped finely 1 tsp ginger (I bought a jar of minced, but you can use a piece of fresh, quartered for flavor and removed, or powder) 3 Tblsp + 1 Tblsp good quality soy sauce 3 eggs, beaten plus one egg white Olive or Vegetable oil 2 tsp apple cider vinegar 1 pkt splenda 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes 3 large breasts 1 tsp cornstarch (use no-starch if you can find it) 1. In a medium-sized bowl, combine 1 egg white, 1 Tblsp of the soy sauce. Add chicken cubes and toss to coat. Let stand 15 mins to marinate. 2. In a small bowl, combine remaining soy sauce, 1 tsp cornstarch, vinegar, and pkt of splenda- set seasoning sauce aside. 3. In a large flat pan (or wok ) heat oil over med. high heat. Stir-fry chicken until opaque (4-5 mins). Remove chicken from pan and set aside. 4. Add ginger, sliced scallions, and garlic to pan; stir fry 1 minute. Add grated cauliflower and stir fry (stirring constantly) another 4-5 mins. Add seasoning sauce to pan when the mixture appears dry. Add back in cooked chicken and stir fry another minute or two. 5. Push mixture to side, add a tiny bit more oil and scramble the 3 eggs in empty side of pan until done but still moist. Stir eggs into "rice" mixture and remove from heat ....and serve. I like to have my cauliflour kind of mushy, cuz it hurts my pouch, like raw veggies would...

This one looks yummy and is right up my husband's alley! He loves stir frying in the wok and I'm more than happy to let him till his heart's content lol. I'll give this a try this week and let you know how we like it. When I was on Atkins, I used to substitute cauliflower in a blender for mashed potatoes...it's kind of amazing how versatile cauliflower can be! Thank you! Donna

I really think you should be providing us samples. Who's in favor of going to Donna's tomorrow for lunch and breakfast at Buffy's on Wednesday and then Belindas on Thursday for supper? *S* These all sound soooo good! Thanks so much for sharing. Great idea Donna to get this going. Pam