I know I said Monday.....but I have the time now, so I will take advantage of it.  You can always add to this thread tomorrow......(or today, whichever is easiest).

Peanut Butter Chocolate Pie
(adapted from a recipe by Linda Farnsworth)

1 ready made chocolate crumb crust

1 8 oz. pkg. reduced fat cream cheese
3/4 cup Splenda granular
1 Tbs. vanilla
1 12 oz. container "Cool Whip" lite (3 cups)

2 scoops chocolate/peanut butter protein
2-3 Tbs. cold water

Chopped peanuts
Dark Chocolate shavings (I used low-carb, but any would do----there is not enough sugar to really matter)

Stir together cream cheese, peanut butter, Splenda and vanilla until comletely mixed.

Meanwhile, mix protein powder with cold water until the consistency of ice cream topping.

Pour half of the filling into the pie crust.  Pour the "chocolate sauce" over the filling in a layer, missing spots.  Pour about half of what is left of the topping over the protein.  Swirl a butter knife through the pie to swirl the "chocolate sauce".  Top with remaining pie filling and chopped peanuts and shaved chocolate.  Cover and chill overnight. 
16 WLS servings

**Notes:  You could use chocolate protein powder, or none at all.  I just thought it would be interesting to see how it turned out and to add a little protein.

This would also be good without the crust, poured into dessert dishes  OR freeze in individual servings for a great "ice cream" like treat.

Per serving:  Calories  247;  Protein  11 g'  Fat  18 g;  Carbs 13 g;  Sugar  6 g;  Sodium  235 mg.

Pulled Pork

!/4 cup sugar
1/4 cup chili powder
1 Tablespoon ground cloves
5 # pork shoulder butt
BBQ Sauce (I used Sweet Baby Ray's)

Mix the sugar, chili powder and cloves.  Rub all over the pork shoulder and let sit for an hour or two.  Place into a smoker and smoke for 14 hours with hickory wood.  Or you can slow cook in a 200 degree oven for 12 - 14 hours.  Let cool and pull apart the pork.  Discard the bone and any excess fat.  Mix with BBQ sauce.  I made this a day in advance and then reheated in the oven at 350 for 1 hour.

Enjoy!

Paul 

Dave and I have been talking about "tweeks" for this recipe. We like the overall protein and volume of the servings but we think the flavor is "not" there for our standards. 

I thought the halves were dry and tasteless. I feel that a slight more mayo would help. Maybe some salt, pepper (fine ground white) and some more prepared mustard would help. The mustard would add more moisture. Another thing was that we did not have any fresh parsley so we used dried from the garden and that would have taken away from the moisture element.

By the way the calorie content from the original recipe (164) to my program (146) is 18 cal less, minor in my opinion. I have found that it does that in converting some recipes that I find, do not know why.

Chicken Deviled Eggs

Category: Appetizer
Yield: 6 servings of 1 whole egg or 2 halves
Food cost per portion: $0.15
Price per serving: $0.55
Source: Bariatric Innovations Cookbook

6		eggs - hard cooked
1/2 cup		cooked chicken - finely diced
3 tbls		mayonnaise - light
1 tbls		onion - grated
1 teas		mustard - Dijon
1/2 teas		mustard - dry
1 tbls		parsley - fresh minced
Cut eggs lengthwise in half. Remove yolks and place in a small bowl. Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard and parsley.
Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.

 

Nutritional facts per serving (daily value): Calories 146kcal; Protein 10g (20%); Total Fat 11g (17%)(Sat. 2g (12%)); Chol. 226mg (75%); Carb. 1g (0%); Fiber 0g (0%); Sugars 0g; Calcium 31mg (3%); Iron 1mg (6%)

No Bake Pumpkin Cheesecake

1 recipe Graham Cracker Crust    (  2 cups crushed graham crackers
                                                     4 T splenda
                                                     6 T canola oil )
Mix together and put in the bottom of a 13 by 9  pan pressing firmly.Bake at 350 for 5 min.

In small saucepan,stir together,

1/4 cup water
1 envelope of unflavored gelatin.
Let set for 5 min. until softened. Then Cook and stir over low heat untl dissolved. Cool slightly.

In large bowl, beat :
1  8oz fat free cream cheese until smooth.

add;
1 15oz can pumpkin
1 t cinnamon ( or pumkin pie spice)
6 T splenda
gelatin mixture
mix until well blended.

Add
1 8 oz container cool whip. and blend together.


Pour into crust lined pan. sprinkle top with chopped pecans.
chill for at least 4 hours.

12 to 16 servings
136 cal. 5 g protein






.                                                                                                                                                                   

ORIENTAL SALAD


Dressing:   2 Tbsp. distilled (white) vinegar
4 Tbsp. splenda
1/2 tsp. salt
1/2 cup light vegetable oil (like Wesson)  
Mix them all together with a wis****il combined. I use either my small food processor or the magic bullet, that makes sure that is is well combined.  



Salad:   Romaine lettuce - chopped
Chow Mein noodles
Sliced almonds - either toasted lightly or I use the ones in the bag you find in the produce section of the grocery.  They come in many flavors.
bacon crumbles
green onions
chopped red peppers
1 large can of mandarin oranges, drained
 
I used La Choy rice noodles in the can because they are more crispy. 

Mix the salad ingredients together except for the chow mein noodles.  Add them at the last minute after you add the dressing.  This salad tastes best when it is chilled and the dressing is put on at the last min before serving. 

You can add protein like chicken to it and make it as a meal. 

Enjoy!

Mexican Style Pork             Crockpot recipe

1 pound pork loin roast, cut into 1" pieces (I used boneless pork chops)
1-20 oz. jar salsa
1-4oz can green chilis
1-20oz can pinto beans, drain

Put in a crockpot and cook on low for 6-8 hours.
Before serving add shredded cheddar to your dish.

Can be served as is or with rice, guacamole, sour cream, chopped tomato and chopped cilantro.

Recipe makes 4 servings