¾ C Crystal Light
Sunrise Classic Orange (made with only one quart of water)
¼ C water
1 TBSP honey (or 2
packets of Splenda if you dump even on low sugar)
1 scoop Matrix 5.0 Vanilla (or your favorite vanilla protein
powder)
¼ C Carnation nonfat
powdered milk
¼ C Yoplait Light
vanilla yogurt (or your favorite low fat/no sugar added vanilla yogurt)
½ Orange (peeled)
2 C ice
Place all
ingredients in high powered blender (I prefer my Vita-Mix), start out on
low quickly blending to high until a smoothie consistency.
Cottage Pea Soup
Serves 6 (1 cup)
2 cups (one 16-ounce can) Healthy Request Chicken Broth
3 cups frozen peas (thawed)
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom
Soup
1 cup finely chopped onion
1 cup finely chopped celery (optional)
1 cup shredded carrots
1 ½ cups diced extra-lean ham (remove “skin”)
¼ teaspoon (or less) black pepper
spray of butter-flavored Pam
In a blender container, combine broth and 2 ½ cups peas.
Cover and process on PUREE for 15 seconds. In slow cooker crock sprayed
with butter-flavored Pam spray, combine pureed pea mixture and mushroom
soup. Stir in remaining ½ cup peas, onion, celery, and carrots. Add ham
and black pepper. Mix well to combine. Cover and cook on LOW for 6 to
8 hours. Mix well before serving.
** Note: Do NOT add extra ham thinking you can up the
protein this way. I attempted this and found that it made the soup
unbearably salty. If you want to up the protein, you can try adding an
unflavored protein powder made especially for cooking such as ON Any
Whey Protein (found at
www.bariatriceating.com).
Each serving equals approximately:
147 calories * 3 gm Fat * 12 gm Protein * 18 gm
Carbohydrate
* 4 gm Fiber * 794 gm Sodium
(The sugar
content in this recipe is minimal coming only from the peas. I am very
sensitive to sugar and have never had a problem with this recipe.)
Taco Chili
2 Lbs lean ground turkey
1 32 oz bag of frozen white corn
2 Cups diced onion
4 Large stalks celery, chopped
1 28 oz can of diced petite tomatoes (do not drain, dump
in entire can)
2 15 oz cans tomato sauce
2 15 oz cans pinto beans (drained)
2 15 oz cans black beans (drained)
1 7 oz can diced green chiles
2 Packages of taco seasoning
2 Packages of Hidden Valley Ranch dry Salad Dressing &
Seasoning Mix
1 Package of Kraft Shredded Part-Skim Mild Cheddar Cheese
(optional)
Using a skillet, brown ground turkey with 1 of the taco
seasoning packages, the onions and celery. Once done, transfer into a
large (6 quart) slow cooker. Empty all remaining ingredients into the
crock. Stir. Cook on low for 4 to 6 hours. For added protein, add
cheese to individual servings as desired.
Thank you to Judy and Julie of the OH CA message board
for an INCREDIBLE recipe! I've taken the liberty to make a few changes,
and it has a bit more "kick" and added lean protein.
