Recipes 4 all stages giving back!!!

These recipes were sent to me when I 1st hopped aboard the OH train in January.. I thought I would Re-post for everyone to share!!! Bariatric Recipes A collection of recipes provided by bariatric patients. Collected from Obesity Help.com members These recipes worked for us and we wanted to share them with everyone. We are in no way suggesting that these replace your dietician's suggestions. We do not claim to be professionals. Everyone has different diet requirements, so please follow your dietician's guidelines. Liquids Protein Shake Recipes Banana Smoothie ½ cup banana fat free nutrasweet sweetened yogurt ½ cup non-fat milk a dash of vanilla 1 scoop of protein powder of choice. Put ingredients in blender, blend until smooth, add ice and blend to give it a frozen smoothie consistency. Chocolate covered Cherry Shake ½ cup cold water ½ cup crushed ice 1 tsp of vanilla flavoring 1 tbsp sugar-free cherry kool-aid 1 scoop chocolate protein powder of choice. Combine all ingredients in your blender and blend on high for 2 minutes. Then pour into an ice cream soda glass that has been chilled and garnish with a cherry! Frozen Fruit Smoothie ½ cup fresh squeezed orange juice 4 fresh strawberries frozen and sliced ½ cup fresh banana frozen and 1 scoop of vanilla or strawberry protein powder. Put in blender, blend until smooth, add ice and blend to give it a frozen smoothie consistency. Orange Creamsicle ½ cup cold water ½ cup crushed ice ½ tsp vanilla 1 packed of artificial sweetener 2 tbsp frozen unsweetened orange juice 1 scoop vanilla protein powder Blend on high for 2 minutes. Orange Julius 8oz non-fat plain yogurt 1 can frozen orange juice concentrate ½ cups skim milk 1 tsp vanilla 2 scoops protein powder. Put in blender, blend until smooth, add ice to give it a frozen smoothie consistency. Pina colada shake 8oz can refrigerated dole pineapple in natural unsweetened juices 1 tsp of coconut flavoring ½ cup crushed ice 1 packed artificial sweetener 1 scoop vanilla protein powder. Combine in blender and blend for 2 minutes on high. Tropical breakfast drink 1 cup fresh cut-up strawberries 8 oz pineapple chunks in natural juice 1 fresh banana ½ cup healthy choice cholesterol free egg product 1 scoop of vanilla protein powder of choice. Blend with ice until smooth 1 serving Turtle Shake ½ cup cold water ½ cup crushed ice 1 tsp pecan flavoring 2 tbsp fat-free and sugar free caramel ice cream sauce of apple dip 1 scoop vanilla protein powder of choice. Blend on high for 2 minutes Wake-up shake 1 Small banana ¾ cup skim milk ½ cup non-fat sugar free strawberry yogurt ¼ cup fresh squeezed orange juice 1 scoop of vanilla protein powder. Put in blender, blend until smooth, add ice and blend to give a frozen smoothie consistency. Chocolate Banana Crunch Mix one serving of chocolate protein powder according to directions. Then, add one banana and three ice cubes. Blend at high speed for 45 seconds. Then, add four low-fat chocolate wafers, blend at low speed for ten seconds, and server. Sunrise Smoothy 1 scoop vanilla protein powder 1 cup orange juice (or orange tang) ½ banana (peeled) 1 carton Low Carb Vanilla Yogurt 1 tablespoon Splenda 4-5 frozen strawberries Mix in blender until smooth Cherry Vanilla 1 scoop vanilla protein powder 4-5 maraschino cherries 2 scoops low carb vanilla ice cream 1 cup cherry sugar free kool-aid Mix in blender until smooth Peach 1 scoop vanilla protein powder 1 cup Crystal Lite peach tea 4-6 frozen peach slices 4 ice cubes Mix in blender until smooth Strawberry-Lemonade 1 scoop vanilla protein powder 1 cup sugar free lemonade kool-aid 4-5 frozen strawberries 4-5 ice cubes Mix in blender until smooth Cherry Vanilla Coke Float 1 scoop vanilla protein powder 2 scoops low carb SF ice cream 1 cup diet coke 4-5 cherries Mix in blender until smooth Apple Pie Frosty 1 1/2 scoops HDT 5+1 vanilla protein powder 1 apple, peeled, cored, and sliced (or 1/2 C no-sugar-added applesauce) 2 packets Splenda 1/2 t cinnamon 1/4 t nutmeg 3/4 C water 8-10 ice cubes Blend thoroughly and drink up Butterscotch Pecan Liquid Pie 2 scoops ProScore 100 vanilla 8 oz cold water 2 T sugar free butterscotch pudding mix 4-5 ice cubes 1/4 C pecans Blend protein powder, water and pudding mix. (The pudding mix thickens the liquid considerably). Add ice cubes and blend till ice slivers. Add pecans and blend again for a few seconds. Pour into nice huge parfait glass and enjoy. (about 300 calories). Cherry Vanilla Protein Shake 1 scoop vanilla powder 1/2 cup SF cherry yogurt 4 ice cubes splash water vanilla extract (to taste) cherry extract (to taste) Put all of it in a blender and hit liquify! Enjoy Choco Mint Shake 1 1/2 scoops HDT 5+1 chocolate protein powder 1 packet sugar free hot chocolate mix 1 teaspoon mint flavoring 1/2 cup of soy milk 1/2 cup of water 6 large ice cubes Put all ingredients into blender And mix to desired consistency. Serve cold. Chocolate Almond Shake 2 scoops ProScore 100 chocolate 1 cup of soy milk 2 T Sweet N Low chocolate syrup 1 t almond flavoring 1/4 cup of almonds 6-8 ice cubes Blend all ingredients, Except almonds and ice cubes, Then add nuts and cubes and blend again Chocolate Banana Peanut Butter De-Lite 3/4 c. cold water 1/4 c. Toasted Marshmallow s/f syrup 2 scoops PS IOO Chocolate Protein Powder 4 packets. equal 1/2 small banana 1T. low sugar Peanut Butter 1T. s/f White Chocolate Instant Pudding Mix Put everything in blender And whirl till smooth. Scrape down sides if necessary And whirl some more. Chocolate Banana Smoothie 1/2 cup banana Fat-Free NutraSweet Sweetened Yogurt 1/2 cup Non-fat Milk 1/2 cup ripe banana peeled and sliced Dash of Vanilla 1 Scoop Chocolate Protein Powder of Choice Put all ingredients except ice in blender, Blend until smooth. Add ice and blend To give it a frozen smoothie consistency. Chocolate Coconut Shake 2 oz Coconut Milk 6 oz Cold Water 2 scoops Chocolate protein powder 1 tsp Chocolate or Banana Sugar-Free pudding Hand Shake well. Chocolate Covered Banana 1 scoop Chocolate Isopure 1/2 c 1% milk splash of sugar-free chocolate syrup 1/2 banana 4 maraschino cherries 2 handfuls ice Blend Chocolate Frosty Shake 1 rounded scoop Optimum Nutrition Pro Complex Chocolate Protein Powder 1 rounded tsp. fat free sugar free French Vanilla International Coffee 1 rounded tsp. fat free Creamora (non-dairy coffee creamer powder) 10 ice cubes Use a blender to get a shake-like consistency Chocolate Fudge Shake 2 scoops ProScore 100 chocolate 2 T chocolate fudge sugar free pudding mix 8 oz water 5 large ice cubes, tiny silver spoon (optional) Blend ProScore, pudding and water, add ice cubes, Blend till crushed with ice slivers still un-melted, Pour into insulated cup (makes about 16 oz) And eat it with a tiny silver spoon. Chocolate OrangeSicle 1 1/2 scoops ProScore 100 chocolate 1/2 Scoop OrangeSicle protein powder 8 oz water Shake very well Chocolate Peanut Butter Death 2 scoops PS100 Chocolate Protein Powder 8 oz Cold Water 2 tsp Chocolate SF Pudding Mix 1 packets Splenda 1 Generous splash (probably 1 1/2 ounces) of SF DaVinci Peanut Butter Syrup 1 Generous splash (probably 1 1/2 ounces) of SF DaVinci Cookie Dough Syrup 1 Heaping Tablespoon (Daloop) of Fat Free Cool Whip Light 1 Heaping Teaspoon of Reduced Fat Creamy Peanut Butter approx. 6 oz of crushed ice Mix until entirely smooth - pour - sit back and enjoy pure indulgence Chocolate Raspberry Shake 2 scoops ProScore 100 chocolate 8 oz water (or skim, lactaid or soy milk) sugar free raspberry syrup Blend and enjoy Chocolate Vanilla Swirl 1/2 scoop chocolate protein powder 1/2 scoop vanilla protein powder splash Vitamite splash water ice Blend thoroughly Chocolate-Banana Shake 1 scoop chocolate protein powder 1/2 banana 1 cup skim milk 2 handfuls ice Blend thoroughly. Hint: if you can't use a banana, Try banana extract...tastes good! Coco Loco 1 1/2 scoops 100%Whey Vanilla Protein powder 4 oz Vitamite 6 packets Splenda splash Luzianne Peach Mango Ice Tea flavoring 2 drops Coconut extract 2 drops Pineapple extract 1 drop Rum extract (optional) 5 ice cubes Blend and chop ice thoroughly Cookies & Cream Splash of Cookies & Cream coffee Splash of Vitamite Splash of water 1 tsp. Sugar Free DaVinci Chocolate Chip Cookie Dough Syrup (optional) 1/3 scoop ProBlend 55 _mocha/cappuccino 1/3 scoop Pro V60 Chocolate Thunder 1/3 scoop Pro V60 Vanilla Crème ice Blend Creamy Peach Melba 6-8 frozen peach slices 4-6 oz water 1 tbsp peach mango Luzianne Tea Flavor 1 tsp DaVinci Raspberry flavor 2 packets splenda 1 tbsp heavy cream 2 scoops Keto Peaches & Cream Protein Powder Blend peaches, Water, flavorings, & splenda until liquid. Add protein powder. Drizzle in cream last. Blend well. Donna's Delicious Protein Smoothie 6 to 8 oz sunrise orange crystal light (premade) 3 ice cubes 3 frozen raspberries 1 scoop of vanilla protein powder Optional: tablespoon of light cool whip Mix crystal light with the ice cubes and frozen raspberries, Add the scoop of vanilla protein powder And mix only for a few seconds (mixing the protein too much causes it to foam) Double Chocolate Fudge ½ cup skim milk 1 packet, no sugar added hot cocoa mix 1 scoop Chocolate protein powder 4 ice cubes (or ½ - 1 cup crushed ice) Mix in blender. Egg Nog 1 scoop of Vanilla HDT 5+1 vanilla 1 cup of soy milk 1 teaspoon of rum extract 1/2 teaspoon of all spice 4-6 large ice cubes Put all ingredients into blender and mix to desired consistency. Serve cold. PB & J Milkshake 2 scoops ProScore Vanilla Protein Powder 1 Tbsp. vanilla sugar-free instant pudding 8 oz cold water 1 Tbsp or to taste berry, raspberry or peach (or other) sugar-free syrup 3-5 ice cubes 1 Tbsp. crunchy peanut butter Combine the protein powder, Pudding, and sugar-free syrup into blender And blend for 30 seconds. Add 3-5 ice cubes, blend until ice slivers, Add crunchy peanut butter, Blend for a few seconds. Pour into 16 oz glass. Eat with a small silver spoon, savoring each spoonful. Extra spicy ProScore _Mocha Chai 2 oz of any strong (i.e. Starbucks) left-over cold coffee with half & half piece of fresh ginger 4-5 cloves few peppercorns 1 oz cold strong unsweetened Chai tea 4-5 ice cubes 2 scoops ProScore 100 Chocolate Protein Powder pinch nutmeg splash vanilla extract in a COLD blender, add cold coffee, ginger, cloves, peppercorns, cold Chai tea. Blend, adding 4-5 ice cubes one at a time until ice cubes are broken up. Add 2 scoops protein powder while blender is moving. Add cinnamon, nutmeg and vanilla extract. Frappachino 1 tbs. instant coffee or a splash of cold coffee 1 scoop chocolate or vanilla protein powder 2 handfuls ice 1/2 cup skim milk blend thoroughly. Fruit Freeze ½ cup skim milk (substitute water if you don't do milk) 1 scoop unflavored protein powder 5 strawberries, frozen, no added sugar 2 peaches, frozen, no added sugar ¼ cup pineapple, canned, packed in juice (or Lite syrup) 4 ice cubes (or ½ - 1 cup crushed ice) Mix in blender. Fruit Smoothie 1/2 cup fresh squeezed orange juice 4 fresh strawberries frozen and sliced 1/2 fresh banana frozen and sliced 1 scoop Vanilla or Strawberry protein powder of choice Put all ingredients except ice in blender And blend until smooth. Add ice and blend until frozen smoothie consistency. Fudgesicle 1 1/2 scoops chocolate protein powder 12 oz cold water 10 packets splenda 1 sugar free fudgesicle 1/2 oz DaVinci sugar free vanilla syrup 6 ice cubes put all ingredients except protein into blender- blend on high until no more pings from ice on blades- turn down blender until top of mixture is moving but not splashing-add protein-replace cover and whirl- but not too high or it will puff up to about 40 oz! Good Morning Smoothie 1 small banana 3/4 cup skim milk 1/2 cup non-fat sugar free strawberry yogurt 1/4 cup fresh squeezed orange juice 1 scoop vanilla protein powder of choice Put all ingredients except ice in blender and blend until smooth. Add ice and blend until frozen fruit smoothie consistency. Iced _Mocha Latte 2 scoops ProScore 100 chocolate, leftover cold coffee (decaf Hazelnut) 1 T fat free sugar free vanilla pudding mix a splash of sugar free hazelnut coffee syrup and a few ice cubes Blend Light and Dark Symphony 1 scoop ProBlend 55 _Mocha Cappuccino splash coffee splash water ice Blend thoroughly for light symphony; for dark symphony add 1 tbs. white chocolate SF syrup and blend Luscious Pina Colada 2 scoops ProScore 100 vanilla 2 T vanilla sugar free pudding mix dash of coconut flavoring dash of pineapple flavoring ice Blend and enjoy Mango Morning Smoothie Juice of 1/2 of a fresh lime 2oz cold water meat of 1 mango small piece fresh ginger 1 tsp vanilla extract (or almond extract) 7-8 ice cubes 2 scoops ProScore Vanilla Blend lime juice, cold water, meat of mango, ginger and vanilla extract until smooth. When blended, add 7-8 ice cubes, one at a time until blended. Add ProScore Vanilla protein powder one scoop at a time while blender is still moving. You can substitute soy milk instead of water and soy ice cubes instead of plain ice, but you will need to watch calories with those substitutions. Mocha, Ginger & Cinnamon 2 scoops ProScore 100 Chocolate 4 oz left-over coffee with half & half a few good sprinkles of cinnamon small piece FRESH ginger 6-8 ice cubes Blend on low, then on high. Add about 6-8 ice cubes, one at a time - chuck each one HARD into the blender while blending. Blend until creamy. Old Fashioned Vanilla Ice Cream Shake 1 1/2 scoop GNC 100% Whey Vanilla Protein Powder 4-5 packets of Splenda 1 capful DaVinci's Sugar-Free Vanilla Syrup 5 oz Vitamite lots of ice cubes Blend syrup, Splenda, and Vitamite together. Add protein powder; blend until mixed. Add Ice and blend until chopped well. Orange Banana Smoothie 1/2 cup cold water 1/2 cup pulp free OJ 1/2 banana sliced 1 rounded scoop Keto Shake Orange Crème protein powder 1 rounded scoop Keto Shake Banana Crème protein powder 1 cup ice Blend all ingredients except ice until smooth. Add ice, blend until smoothie consistency. Peach Creamsicle 6 oz Crystal Lite Peach Tea 2 tablespoon SF Instant Vanilla Pudding 1 scoop Vanilla Protein Powder 6 packets Splenda ice cubes Blend thoroughly Peach and Strawberry Yummy 3 slices frozen peaches (or 1/2 frozen banana) 3 good sized frozen strawberries 1/4 - 1/2 cup water 1 packets Splenda 1 rounded Vanilla protein powder Blend Pineapple Vanilla Ginger Shake Meat from 1/2 SMALL COLD pineapple enough cold water to blend small piece of fresh ginger 5-6 ice cubes 2 scoops ProScore 100 Vanilla Protein Powder cinnamon fresh mint In a blender put meat from pineapple, enough COLD water to blend, and ginger. Blend until smooth. Add 5-6 ice cubes, 1 piece at a time and blend until creamy. Add 2 scoops of ProScore 100 Vanilla while blender is in motion (OK to substitute different brand). Pour into a brandy glass, sprinkle a bit of cinnamon on top and add a piece of fresh mint. Real Root Beer float 1.5 scoops of diet, sugar-free vanilla ice cream 1 scoop vanilla protein powder 3/4 can diet root beer Stir thoroughly S'Mores splash coffee (optional, but really does taste better!) splash Vitamite splash water DaVinci Sugar-free Toasted Marshmallow syrup (to taste) Chocolate protein powder (something milk-chocolaty seems to taste best , like ProV60 Chocolate Thunder) Sans Sucre Cinnamon Sugar (to taste**** blend thoroughly Snicker splash Snicker doodle coffee splash Vitamite splash water 1 scoop chocolate protein powder ice Blend thoroughly. Don't have Snicker doodle coffee? Substitute regular coffee, SF hazelnut syrup and the SF cinnamon sugar. This one is excellent!!!! Snickers Candy Bar splash chocolate caramel coffee splash Vitamite splash water 1 tsp peanut butter or SF peanut butter syrup chocolate protein powder ice Blend thoroughly. Don't have chocolate caramel coffee? You can substitute it with regular coffee, SF caramel syrup, SF chocolate syrup (optional) if you want even more of a chocolaty taste. Strawberry Berry Berry 1 scoop of Strawberry Pro Blend 55 4 strawberries (frozen or fresh) 1/4 cup of blueberries 1 cup of cranberry juice 1 cup ice or crushed ice Put all ingredients into blender and mix to desired consistency. Serve cold. Strawberry Chocolate Milk 2 Scoops Strawberry Carb Solutions 1 Scoop (use the Carb Solutions scoop) Carnation Fat Free Hot Cocoa 14 ounces water Mix in blender with ice for a "shake" or shake inshaker for a more milky consistency Strawberry for Protein Dummies 10 frozen strawberrys 1/2 small banana 1 scoop (23g) Biochem's Ultimate LO Carb Whey (Natural Flavor) 8 oz Water 1/3 cup Carnation Nonfat Dry Milk Splenda to taste *Note: I found the protein by going to a local health food store and asking for a whey protein with the LEAST taste and that mixed easily into water* Two Berry Delight 1 cup frozen or fresh strawberries 1/2 cup raspberries 1/2 cup water 1 cup ice 1 packet of sweetener 1/2 cup milk 1 cup orange juice vitamins or protein powder Put all ingredients except ice in blender and blend until smooth. Add ice and blend to give it a frozen smoothie consistency Vanilla Butterscotch 8 oz cold water 2 scoops vanilla ProScore 1T butterscotch sugar-free pudding 4 ice cubes 1 T vanilla sugar free pudding 4-5 ice cubes blend it all, and let it set up a little, and it tastes all custardy. Vanilla Chai Vanilla protein powder 8 oz iced Chai tea (made from tea bag and refrigerated) dash of cinnamon little Splenda splash of soy milk Blend and enjoy Vanilla Frosty 1 1/2 scoops HDT 5+1 vanilla protein powder 1/2 to 1 container Dannon Fit and Light yogurt (any flavor) 3/4 c water or soy milk 10-12 ice cubes Blend in blender until the consistency of a Wendy's frosty Vanilla PB Fruity 2 scoops ProScore 100 vanilla 1 T sugar free vanilla pudding mix 8 oz water, 1T or to taste berry or raspberry or peach or other sugar-free syrup (0 calories) 3-5 ice cubes 2 t peanut butter-crunchy kind Blend before adding peanut butter, add peanut butter and blend again till ice slivers. Note: (if you put in too many ice cubes, it will dilute the peanutty taste)... White Chocolate Mouse _Mocha Frappachino splash Vitamite splash water 1 scoop PB55 _Mocha Frappachino 1/2 tsp. SF Jell-O White Chocolate Mouse Pudding handful of ice Blend thoroughly, sweeten to taste (Optional) Peanut Brittle Protein Shake 2 scoops vanilla protein powder 2 tbsp sugar-free instant butterscotch pudding mix (dry) 1 tbsp natural peanut butter (smooth or chunky) 8 oz. water (or low-fat milk) 3-6 ice cubes Add all ingredients to blender, whip, and serve. I like to use chunky peanut peanut butter and add it last so that it it stays chunky (like peanut brittle) but it tastes just as good with a smoother consistency. Cinnamon Roll Protein Shake 2 scoops vanilla protein powder 1 tbsp sugar-free instant vanilla pudding 1/4 tsp cinnamon 1/2 tsp imitation vanilla (or 1/4 tsp extract) 1 packet artificial sweetener a few dashes butter flavor sprinkles or butter-flavor extract 8 oz. water (or low-fat milk) 3 ice cubes Add all ingredients to blender, whip, and serve. Pureed Summer Frozen Fruit Bars Serves: 4 Make your own popsicles! INGREDIENTS 2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.) 1 tablespoon sugar 1 teaspoon fresh lemon juice DIRECTIONS Place the fruit in a blender. Cover and blend until smooth. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid. Sugar-Free Chocolate Mousse INGREDIENTS 1 tsp unflavored gelatin 1 Tbsp cold water 2 Tbsp boiling water 1 cup Splenda 1/2 cup unsweetened powdered cocoa (Ghiradelli preferred) 1/8 tsp salt 1 cup heavy whipping cream 1 tsp vanilla extract Optional topping: whipped cream lightly sweetened with Splenda. Light dusting of unsweetened cocoa powder PREPARATION: Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl,combine Splenda,cocoa powder,salt,whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired. Frozen Pudding Pops INGREDIENTS 2 cups low-fat or skim milk 1 small box of instant pudding DIRECTIONS Prepare pudding according to package directions. Freeze in pop molds or spoon into small paper cups and insert popsicle sticks or plastic spoons. Place in freezer until solid. Chicken salad 1 large can of white chicken breast drained miracle whip to taste finely chopped red onions to taste finely chopped green peppers or celery celery salt to taste Mix altogether and puree. Refried Bean Mixture fat free refried beans (Pureed) low fat sour cream salsa (very thin or puree) part skim mozz shredded cheese Mix together or layer and melt. Soft Foods EASY Crock Pot Southwest Chicken and Rice 5 frozen chicken breast - (do not defrost) 1 jar of Pace picante sauce (mild, medium or hot) 1 can Campbell's cheddar cheese soup (do not dilute). Place all above in crock pot low about 7 hour or until chicken is done. I put it in before I got to bed. Cottage Cheese Fluff 1 small box of any flavored jello pudding or jello, 16 oz container of fat free cottage cheese and a container of SF Cool whip. Mix cottage cheese and cool whip together. Add pudding or jello (just the powder). CHILE RELLENOS PUFF 5 eggs, beaten for 3 minutes 3 Tablespoons. flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/4 teaspoon dry mustard powder 2 cups cottage cheese 1 large can (7 ounces) diced, mild green chiles 1 cup shredded Jack OR Colby OR Mozzarella cheese 1/4 cup shredded sharp Cheddar Beat into eggs the remaining ingredients (except sharp cheddar). Pour into a greased deep dish pie plate and sprinkle with cheddar. Bake in a 350 degree oven for about 30 minutes or until puffy, golden and knife comes out clean. This is FABULOUS with diced avocados, tomatoes, olives, sour cream and salsa on top!! Pancakes 1 heaping tablespoon of oats and cottage cheese EACH 1 egg 1/4 tsp of vanilla 1 packet of Splenda I liquified it. Cooked it like a regular pancake and put some spray margarine on it. I didn't have any sugar-free syrup. It was really good. It was a nice change!!! Soft Foods Almost home made chicken tacos 1 store cooked rotissary chicken 1 pkg corn toritillas 1 pkg shredded cheese 1 bunch cilantro 1 can bush's brand pintos 1 can Rotel original tomatoes with chilis Add the can of tomatoes to the beans, bring to boil. Warm tortillas in the microwave and chop the cilantro. Serve it family style, the chicken on a platter just peel off chicken, place in warm tortilla sprinkle with cheese and cilantro. you can serve beans on the side but my family just puts a scoop on the taco. Egg, crab, cream cheese scramble 4 tablespoons butter or margarine 12 eggs 1/2 cup milk 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon dill weed (I skip this and use Cajun seasoning) 1 pound crab meat 8 ounces cream cheese, cut into pieces Heat oven to 350 degrees. Heat butter or margarine in a 9-by-13inch baking dish placed in the oven. Beat eggs, milk, salt, pepper and dill until fluffy. Stir in crab meat and cream cheese. Pour into baking dish. Bake at 350 degrees for 40 to 50 minutes until set in the center. Serves 9. This recipe can be halved easily and use a 9 by 9 baking dish (or even a cast iron frying pan would work well) Little Gourmet Pizza Small wrap bread Lg. Tablespoon of Salsa Spread on salsa and top with cheese. Bake in oven at 400 degrees for about 5 minutes. Keep an eye on it! SEAFOOD MEDLEY canned or imatation crab shrimp alfredo sauce shredded mixed cheese Cook crab and shrimp. When done add alfredo sauce. Add shredded cheese and bake till cheese is melted. So easy and it tastes great!!! Buffalo Chicken Dip 2 8 oz. packages fat free cream cheese, at room temperature 1 cup Frank's Red Hot Sauce 1 cup low fat shredded cheddar or colby cheese 2 10-11 oz cans of shredded chicken Preheat oven to 350. Put the cream cheese in the bottom of a 9 inch deep dish pie plate or other oven-proof dish (I make it in a 9 inch round Pampered Chef stoneware dish). Place in oven for a few minutes until it starts to melt. Mix in other ingredients, reserving 1/4 c of the shredded cheese to sprinkle on the top. Bake in oven for 20 mins or until the mixture is warm and bubbly. Enchiladas 1 pound ground beef -- (1 to 2) 1 pkg or can enchilada sauce or mix -- prepared 1 green onion 1 cup cheddar cheese 4 eggs 1/4 cup heavy cream 1 teaspoon butter How To Prepare: Start the beef browning over medium heat. Break eggs into mixing bowl and add cream. Beat on high speed till well blended and all yellow. Heat up crepe pan or small skillet and add some of the butter. You will need to rebuttter the pan several times. Pour just enough egg mixture over the pan to coat. Allow to cook through, you may turn it, but dont have to. This will make approx 6 small crepes. Drain ground beef and add a small amount of sauce. Place a crepe inside a baking dish and coat with small amount of sauce. Add beef and roll. When all are rolled add remaining beef and sauce. Sprinkle chopped green peppers and cheese. Bake 350 for 10-15 min or until cheese melted and a little bubbly. Serve with favorite fixins like sour cream, lettuce, olives guacamole, etc. French Toast 1/3 cup Splenda (granular) 1 cup egg substitute 2/3 cup skim milk 1 teaspoon vanilla extract 1 teaspoon maple extract 8 slices cinnamon raisin bread 2 cup apples, peeled, cored and thinly sliced ¼ cup low fat cream cheese ½ teaspoon cinnamon 1 tablespoon splenda (granular) Heat oven to 350F. Spray and 8x8 pan with nonstick Blend 1/3 cup splenda with eggs, milk, vanilla, maple. Tear cinnamon bread into small pieces then toss in the apples with the egg mix.. Cost bread evenly. Cut cream cheese in to chunks and place them on top. Then sprinkle the cinnamon and remaining splenda on top of everything. Cover and refrigerate over night. Bake 40 to 50 min or until lightly browned Makes 8 servings Grandma's Standby Casserole 1 lb ground turkey 2 cloves garlic, crushed 1 tsp salt 1/4 tsp pepper 2 8 oz cans of plain tomato sauce 1 bunch of scallions 4 oz low fat cream cheese 1 C low fat sour cream 3 C cooked spaghetti squash ** 3/4 C shredded sharp cheddar cheese Preheat oven to 350 F Brown turkey, add garlic and seasonings and the tomato sauce. Cover and turn burner to low. Simmer 20 min. While meat is simmering slice scallions including the crisp part of the green and combine with the cream cheese and sour cream. Blend well. In the bottom of an 8x8 glass pyrex pan layer half the spaghetti squash, half the scallion mixture and half the tomato-beef mixture, sprinkle on 1/4 C of the cheese and repeat the layers topping with the remainder of the cheese as the topping. Bake for 30 min. (Baking a spaghetti squash. I have found that if you cook it too long you won't get the nice noodle like strands so I only cook it in the oven for about 15 min. No, it isn't fully cooked, but will continue to do so in the recipe.) No Noodle Lasagna II Low Carb Recipe Ingredients: 2 pounds hamburger 1 clove garlic, minced 1 teaspoon Italian seasoning Salt and pepper 8 ounce can no-sugar tomato sauce 28 ounces zucchini (about 1 3/4 pounds) 15 ounces ricotta 2 eggs Pinch chopped parsley 8 ounces shredded mozzarella 1/2 cup shredded parmesan (2 ounces) Directions: Brown the hamburger with the garlic; drain fat. Season with salt and pepper. Stir in the tomato sauce and Italian seasoning. Beat the eggs with the ricotta; add a little salt and pepper and the parsley. Thinly slice the zucchini lengthwise (about 1/8-inch thick - do not peel). Grease a 9x13" baking pan. Layer everything in this order: 1/3 zucchini, salt and pepper, 1/2 the meat sauce, 1/3 zucchini, salt and pepper, all of the ricotta, 1/2 the mozzarella and parmesan, 1/3 zucchini, salt and pepper, the rest of the meat sauce, the rest of the cheeses. Bake at 325 degrees for 45 minutes to an hour until bubbly and zucchini is cooked well. Oven baked apple pancake 3 apples peeled and thinly sliced 2 tablespoons butter 3 large eggs 1/2 milk (i use 1%) 1/2 cup whole wheat flour 1 blob sour cream (big spoon full) 1/4 tsp salt 1tsp cinnamon 1/3 cup splenda brown sugar 1/3 cup splenda preheat oven to 350 In a 10 inch iron skillet on med/low melt butter, add apples and cinnamon coo****il apples are almost tender, add splenda brown and white sugars. while the apples are cooking beat eggs until foamy add the sour cream, milk, whole wheat flour (bet buckwheat would be good too) and salt. Beat batter just until smooth, pour over hot apple mixture and put immediately into the oven. Bake for about 20 minutes or until the pancake has puffed. Serve warm with a little sf syrup. Taco soup 2 lbs ground beef 1 envelope taco seasoning 1 1/2 c water 1 can (15 3/4 ounces) mild chilli beans 1 can (15 1/4 ounces)whole kernel corn, drained 1 can (15 oz) pinto beans, rinsed and drained 1 can (14 1/2 oz) stewed tomatoes 1 can (10 oz) diced tomatoes with green chilies 1 can (4 oz) chopped green chilies, OPTIONAL 1 envelope ranch salad dressing mix In a dutch oven or large kettle, cook beef over medium heat until no longer pink: drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer uncovered for 15 min. or until heated through, stirring occasionally. Yield 6-8 servings (about 2 quarts) WHITE CHIPOTLE CHICKEN CHILI Ingredients: 1 T. virgin Olive Oil 1 L. Onion 4 Boneless Chicken Breasts cubed 2 t. Chili Powder 2 t. Ground Cumin 3 Cans (14oz. size) White Kidney or Cannellini Beans,drained 2 Cups Reduced Sodium Chicken Broth 1 T.Canned Chipotle Chili,Seeded and Minced Salt and Pepper 1/2 Cup Nonfat Half and Half Mix the above in a crock pot and heat. Stir occasionally! Turkey Cutlets With Mustard Cream Pan Sauce Ingredients For cutlets: 2 tablespoons butter AND 1 tablespoon oil 1 boneless, skinless turkey breast half (about 1-1/2 pounds), cut into 6 (1-inch-thick) cutlets OR 6 precut turkey cutlets Salt and pepper to taste 1/4 cup all-purpose flour on pie plate or shallow pan For sauce: 1/2 cup canned low-sodium chicken broth 2 tablespoons coarse-grained mustard 2 tablespoons heavy cream Instructions Heat butter and oil in 11- to 12-inch skillet over low heat. While pan is heating, sprinkle cutlets on both sides with salt and pepper, then dredge with flour. A couple of minutes before sauteeing, increase heat to medium-high. When butter stops foaming and starts to smell nutty brown, arrange cutlets in skillet. Cook, turning only once, until they are a rich golden brown, about 3 to 4 minutes per side. Remove from skillet. Place broth and mustard in hot skillet. Reduce on high heat to 1/4 cup, scraping up brown bits at bottom of pan. Tilt skillet and whisk in cream. Spoon sauce over cutlets and serve. Yield: 4 servings Sun-Dried Tomato Meat Loaf INGREDIENTS: 1 cup sun-dried tomatoes in olive oil 1 medium-large onion 1-1/2 pounds ground sirloin PREPARATION: Preheat the oven to 350 degrees F. Drain the oil from the sun-dried tomatoes into a large nonstick skillet. Finely dice the tomatoes and set them aside. Finely dice the onion to get 1 packed cup. Set the skillet over medium heat and add the diced onion. Cook slowly, stirring occasionally, until the onion is soft and golden, about 10 minutes. In a large bowl, combine the sirloin, diced sun-dried tomatoes, cooked onion with all the pan juices, 1 teaspoon salt, and freshly ground black pepper. In a bowl, combine 1/4 cup cold water and 3 slightly crushed ice cubes a nd add to the sirloin. Mix thoroughly. Shape into an 8-inch x 4-1/2-inch meat loaf and place on a rimmed baking sheet or in a shallow roasting pan. Bake for 35 to 40 minutes. Remove the sirloin meat loaf from the oven and let rest 5 minutes before serving. Note: You can also shape the meat into burgers and sear them in a skillet. Sloppy Garden Joes INGREDIENTS 1 onion, chopped 1 carrot, chopped 1/2 green pepper, chopped 1 lb. ground turkey 1 (8 oz.) can tomato sauce 1 (15 oz.) can whole tomatoes, crushed 1 (8oz.) can mushrooms 1/4 cup barbecue sauce pepper to taste 8 whole wheat buns (or forget the bun, save calories and carbs too!) DIRECTIONS 1. Sauté onions, carrot, green pepper and ground turkey or chicken in a pan over medium-high heat for 5 minutes. 2. Add tomato sauce, crushed tomatoes, mushrooms, barbecue sauce and seasonings and bring to a boil. 3. Reduce heat and simmer for 10 minutes, stirring occasionally. 4. Uncover and cook for an additional 3 minutes or until thick. 5. Serve on toasted or plain buns. Parm cheese encrusted pork tenderloin INGREDIENTS: 2 pork tenderloins (14 ounces each) 3/4 cup freshly grated Parmesan cheese, about 3 ounces 2 tablespoons ground cumin (or sage) PREPARATION: Preheat the oven to 375 degrees F. Pat the pork dry with paper towels and lightly season it with salt. In a small bowl, mix together the parmesan cheese, cumin,and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible. Place the pork on a rimmed baking sheet or in a shallow roasting pan. Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving. Cut the pork into 1/2-inch-thick slices and serve immediately. Mandarin Orange Spice® Roughy with Pineapple-Orange-Avocado Salsa 4 6-ounce orange roughy fillets, about 1/2 inch thick 2 tablespoons olive oil Salt and pepper to taste 2 cups of water 4 bags Celestial Seasonings Mandarin Orange Spice Herb Tea Preheat oven to 450°F. Boil water and Mandarin Orange Spice Tea until reduced to 1/2 cup. Sear fish in hot pan with olive oil skin side down for approximately 4 minutes. Remove fish and place in casserole. Add concentrated tea to the skillet, which contained the fish, and bring to a boil for approximately 1 minute. Add salt and pepper to taste. Pour the sauce over the fish and bake, uncovered, until fish is cooked through (approximately 10 minutes). Garnish with salsa below. Pineapple-Orange-Avocado Salsa 1 cup chopped orange segments 1 cup ripe pineapple, finely diced 2 ripe Haas avocados, pitted, peeled and cut into 1/4-inch cubes 1/4 cup fresh cilantro (coriander), chopped 1/4 cup finely chopped red onion 1/2 fresh jalapeño chile, seeded and finely chopped 2 tablespoons fresh lime juice Gently toss together all ingredients with salt and pepper to taste. Cottage cheese fluff 1 small box of any flavored jello pudding or jello, 16 oz container of fat free cottage cheese container of SF Cool whip. Mix cottage cheese and cool whip together. Add pudding or jello (just the powder). I love the cheesecake pudding or the pastachio. The orange jello and manderine oranges rocks too Cannellini Stuffed Portobello Mushrooms 4 (4-inch) portobello caps Cooking Spray 1/2 cup part-skim ricotta cheese 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried rosemary, crushed 3/4 cup pasta sauce 1 (16 oz.) can cannellini beans 1/2 cup shredded mozzarella cheese 1. Preheat broiler. 2. Remove gills from the undersides of mushrooms using a spoon, discard gills. Place caps, smooth side up, on baking sheet coated with cooking spray; broil 2 minutes. Turn caps over, broil 2 minutes. 3. Combine ricotta, salt, garlic powder and rosemary, stirring well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 Tablespoons pasta sauce over cheese mixture in each serving. Divide beans evenly among caps; sprinkle each serving with 2 tablespoons mozzarella. Broil 3 minutes or until cheese melts. Baked Beans 2 pounds of dried Great Northern navy beans 1 medium onion (about 14 ounces), chopped 1 and 1/2 cups water 1 tablespoon of hickory smoke salt 1/2 cup dark molasses 1 cup catsup 1/2 cup brown sugar Cover beans with water and soak overnight. Drain off the water. Add the onions, and 1 1/2 cups water. Cover and bake at 350 / for 2 to 3 hours, stirring occasionally until beans are tender. Add more water if the beans are getting too dry. Stir in the molasses, catsup and brown sugar. Bake an additional 30 minutes until beans are nicely browned. Protein Snack tub fat free cottage cheese 1/2 packet of SF rasberry jello powder can of crushed or cubed pineapple Mix together and top with cool whip Sweets Crustless Pumpkin Pie 15 oz. can pumpkin 12ox can skim evaperated milk 3/4 cup egg substitute or 3 egg whites 1/2 tsp. salt 1 T. pumpkin pie spice 1 tsp. vanilla 1 cup splenda ombine all ingredients & beat until smooth .Pour into greased (pam) 9 1/2" glass pie plate. Bake @ 400* for 15 minutes , then @ 325* for 45 minutes until knife comes out clean from the center Carmel apple salad Whisk together: 1 tub cool whip (whichever kind you prefer Ü) 1 pkg SF butterscotch instant pudding (powder only) Stir in: 3-4 peeled and diced apples (I leave the skin on one apple for a little color in the salad) 1/2 c. chopped peanuts. Cover and chill until ready to serve. Cherry Cheesecake 1/3 cup slenda 2 eggs 8oz of cream cheese Add any fruit that you like to it... I added SF cherries and a tablespoon of the juice that is with them ... YUMMMY Blend it all together Put it in graham cracker crust Bake at 350 For 23-30 min. (depending on your oven) put in fridge and let cool... then put whip cream on it and your done Banana Nut Bread Bisquick makes this banana bread easier. INGREDIENTS: 1-1/3 cups mashed very ripe bananas (2-3 large) 2/3 cup splenda 1/4 cup milk 3 tablespoons vegetable oil (or applesauce) 1/2 teaspoon vanilla 3 eggs 2-2/3 cups Reduced Fat Bisquick 1/2 cup chopped nuts PREPARATION: Heat oven to 350°. Grease bottom only of loaf pan, 9X5X3 inches In a large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Bake banana nut bread for 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan and remove to wire rack to cool completely Sugar Free Fudge Candy 1/4 c. diet margarine 2 oz. unsweetened chocolate 24 packets Equal sweetener 1 tsp. vanilla extract 1 (8 oz.) pkg. cream cheese (softened Optional: 1/2 c. chopped nuts Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator. Banana Nut Muffins 1 box of banana nut mix (low carb kind from walmart) 1 small bag of walnuts(chopped) 2 scoops of protein...(i use banana cream 100% whey protein) Follow what the box of banana nut says then add in ur protein if its too thick add in some milk then pour into the muffin pan or bread pan and bake as the box says. FRUIT CANDY BARS (Yield: 24 bars) 1 env. unflavored gelatin 1/4 cup (60 mL) water 1 cup (250 mL) dried apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL) flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract Instructions: Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. HOMEMADE CHOCOLATE FUDGE PROTEIN BAR RECIPE 7 scoops (2 1/3 cups) Chocolate Whey Protein 1/2 cup melted butter 4 oz FF cream cheese (8 protein;4 carbs) 1/2 cup walnuts, if desired (10 protein; 5 carbs) Melt butter & cream cheese in microwave and stir until smooth. Mix in protein powder. Stir until mixed. This will be very thick and hard to stir. Add chopped walnuts and mix. Put in a greased bread pan. Chill. Cut into 8 pieces. When firm, you can wrap each piece in plastic wrap and store in fridge. Yield: 8 generous bars. Protein per bar: 17.5 Carbs per bar: 2.43 These come out chewy and look like fudge. SF STRAWBERRY PIE 3 cups (750 ml) frozen unsweetened or fresh strawberries 1 cup (250 ml) water 1 packet unflavored gelatin 1 tbsp (15 ml) cornstarch 1 egg, separated 1/3 cup Splenda® 1 tsp. (5 ml) vanilla 1/2 tsp (2 ml) almond extract 1/4 cup (50 ml) instant skim milk powder 1/4 cup (50 ml**** water 9 inch Graham Cracker Crust (see our recipe) Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set. Makes 6 servings. Each serving: 1/6 pie including crust Peanut Butter Cookies 1 cup Power Butter Peanut Butter 3/4 cup Splenda Brown Sugar for Baking 1/4 cup Splenda 1 egg 2 t vanilla Mix together. Form into balls about the size of walnuts. Place on cookie sheet and press with fork dipped in splenda. Bake 10 - 12 minutes at 350. Makes about 18 - 24 cookies. Luscious Lemon Meringue Pie 1 refrigerated unbaked 9 inch pie crust 1 1/2 cups Splenda granular (for pie) 1/2 cups Splenda granular (for meringue) 6 tablespoons cornstarch 1 3/4 cups diet lemon-lime soda pop 2 egg yolks 2 tablespoons + 2 teaspoons reduced-calorie margarine 1/2 cup lemon juice 6 egg whites (I love the carton in the refrigerated section of the grocery) 1/2 teaspoon vanilla extract Preheat oven to 425 degrees Place piecrust in 9 inch pie plate, flute edges, ***** bottom and sides. Bake for 8 to 10 min. or until lightly browned. Place on wire rack and allow to cool completely. Lower heat to 350 degrees. In a medium saucepan combine: 1 1/2 cups Splenda Gradually stir in lemon lime soda Cook over medium-high heat until mixture thickens and starts to boil, stirring constantly Lower heat and simmer for 2 min. Remove from heat. Stir egg yolks into mixture. Continue cooking for 2 minutes or until mixture comes to a boil, stirring constantly. Remove from heat Add margarine and lemon juice NOTE: add lemon juice to taste. 1/2 cup will make a very tart pie so use a bit less if desired. Mix well to combine. Pour hot mixture into cooled piecrust. In large bowl beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 cup Splenda and vanilla extract. Continue beating until stiff peaks form. Spread meringue evenly over filling mixture, being sure to seal to edge of piecrust. Bake for 12 to 14 min. until meringue starts to turn golden brown. Place pie plate on wire rack to cook for 45 min. Refrigerate for at least 2 hours. Cherry Pie FILLING: 2 (16 ounce) cans tart cherries (no sugar added) 1 cup sugar (just replace the sugar with a cup of granulated Splenda) 3 tablespoons quick-cooking tapioca 1/4 teaspoon almond extract 1/4 teaspoon salt 1 tablespoon butter or margarine Drain cherries, reserving 1/4 cup juice. Mix cherries, juice, sugar, tapioca, extract, salt; pour into the crust. Dot with butter . Top with a lattice crust. Bake at 375 degrees F for 55-60 minutes. Easy! I'm going to use 3 cans of cherries this time since it didn't make enough for my big pie plate. I just use the Pillsbury refrigerated crust which is simple and tastes great. I love baking with my daughters but I draw the line at making pie crust from scratch. Strawberry Cheesecake Mix one serving of vanilla protein according to directions. Then, add three tablespoons of Jell-O's no-bake, reduced-fat cheesecake mix, three low-fat vanilla wafers, and four frozen strawberries. Blend at high speed for 45 seconds and serve.

WOW!!! Thanks, these all look great.

Thank you so much for posting all these in one post!!! So many look good! I am really interested in the homemade protein bar recipe for when I get to the point I can eat them. I have been looking at them in the stores and for what is in them and what they are charging for them it is ridiculous!!!! I am bookmarking this post!!!! Laura