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GREAT
LOW FAT RECIPES USING OUR HIGH NUTRIENT PROTEIN
SUPPLEMENTS
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Nutrition
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BUTTER
NUT CREAM: 1 serving of
vanilla shake pudding, 8 oz of
diet cream soda, 3 ice cubes, a few drops of banana
extract and a few drops of walnut extract, blend until
smooth.
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ORANGE
TOOTSIE: 1 serving of
chocolate shake pudding, 8 oz of
cold water, 3 ice cubes, 1tsp of orange extract, a few
dashes of nutmeg, blend until smooth
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NUT
FUDGE: 1 serving of
chocolate shake pudding, 8 oz of
cold water, 3 ice cubes, 1/2 envelope of Sweet N' Low, 3
drops of black walnut extract, blend until smooth
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STRAWBERRY
DELIGHT: 1 serving of
strawberry shake pudding, 8 oz of
cold water, 3 ice cubes, 3 strawberries, 1/2 tsp of
vanilla extract, blend until smooth
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MUSHROOM
CHICKEN KABOBS: chicken breast cubed, mushrooms, green
peppers, cream of mushroom soup, pepper,
ginger and garlic powder to taste. Simmer chicken
cubes, mushrooms and green peppers in cream of mushroom
soup supplement for 15 minutes; season with pepper,
ginger and garlic powder. Place chicken cubes, mushrooms
and green peppers on toothpicks and serve.
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HEARTY
VEGETABLE SOUP: 1 bag of broccoli and cauliflower mix
frozen vegetables, 1 serving of cream of broccoli
soup or 1 serving of cream of mushrooms supplement
(your choice). Add 1 bag of frozen vegetables and 1
cream of mushroom or broccoli supplement soup and 4 oz of
cold water in a microwave safe bowl. Microwave on medium
for 8 minutes.
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TUNA
CASSEROLE: 4 oz. Tuna (packed in water), 1 serving of
cream of mushrooms soup, 1/2 cup of water, 1 Tsp. of
parsley flakes, 1 Tsp of onion powder, 1/2 Tsp of celery
seed, unsalted poultry seasoning, sage and pepper to
taste. Preheat the oven to 350 degrees. In a small
mixing bowl combine all ingredients. Place in
baking dish and bake for 1/2 hour or until brown.
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CHICKEN
DELITE: 6 oz. of chicken breast, 1 serving of
cream of mushroom soup, 1/3 cup of summer squash, 1/3 cup of
green onions, 1/3 cup of mushrooms. Place chicken
in baking dish and surround with vegetables.
Sprinkle with 1 packet of cream of mushroom soup; bake
at 325 degrees for 1/2 hour in a conventional oven.
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