Tag Archives: soy protein

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RICOTTA PROTEIN STUFFED SQUASH

20 Wednesday Apr 2016

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RICOTTA PROTEIN STUFFED SQUASH.png

  1. Preheat oven to 350
  2. Scoop seeds from squash halves
  3. Steam squash for 5 minutes, then set aside.
  4. In a medium bowl, combine eggs, ricotta, Instant Protein, Parmesan, Italian Herbs & parsley.  Set aside.
  5. Heat olive oil in a small skillet
  6. saute onions and garlic for 1 minute.
  7. Add spinach and cook for another minute.
  8. Remove from heat and stir spinach mixture into the ricotta mixture.
  9. Fill each squash half with 3-4 TBS of stuffing, arranging filled shells in a baking pan
  10. Bake uncovered for 30 minutes or until squash is soft and stuffing is heated through.
Makes 8 servings.  (serving size = 2 squash halves (275 g)
Calories 200   Calories from fat 85   total fat 9 g
Carb 11 g
protein 19 g
% calories from:  carb 22%   protein 38%   fat 40%

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VEGGIE PROTEIN CHILI

20 Wednesday Apr 2016

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VEGGIE CHILI

  1. Heat oil in saucepan & cook onions about 5 minutes or until soft.
  2. Stir in tomatoes, 1 can vegetable broth, bulgur and bell pepper; bring to a boil
  3. Reduce heat and simmer, covered, stirring as needed until bulgur is tender about 10 minutes.
  4. Add beans, corn and chili powder
  5. Mix second can of vegetable broth with the Instant Protein.
  6. Stir mixture into chili.  For thinner chili, add additional vegetable broth or water as desired.
Makes 8 servings.
Serving size – 10.4 oz (295 g)
calories 300     calories from fat 40     total fat 4g
carb 43 g
protein 22 g
% calories from:
carb 57%     protein 30%     fat 13%

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CHOC PB CUP SMOOTHIE

20 Wednesday Apr 2016

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CHOCOLATE PB CUP SMOOTHIE

Ingredients:

Directions:

Combine all ingredients in a blender and blend until creamy.

Nutritional Information:

Calories:380  Protein: 28 g  Carbohydrate: 42 g  Fat: 11g  Fiber: 6 g

source: Healthy Oates

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PROTEIN VEGGIE LASAGNA

20 Wednesday Apr 2016

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VEGGIE PROTEIN LASAGNA

  • 6 TBS Shaklee Instant Soy
  • 1 cup water
  • 1 pound part skim ricotta cheese or daiya dairy free cheese
  • 2 cups mozzarella cheese, shredded or daiya dairy free cheese
  • 1/2 pound lean ground beef, chicken or turkey
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 jar (26 oz) pasta sauce
  • 1/2 teas oregano, dried
  • 1/2 teas basil, dried
  • 8 ounces lasagna noodles (wheat, rice or corn)
  1. In a blender, combine the Instant Protein, water and ricotta cheese.
  2. Blend until smooth
  3. Stir in 1.5 cups mozzarella cheese and set aside.
  4. Cook noodles according to package; set aside.
  5. Brown meat in skillet, fraining fat and reserving meat.
  6. In the same skillet, saute onion, garlic and mushrooms till softened.
  7. Add pasta sauce, reserved meat, oregano and basil.
  8. Stir until well combined.
  9. In a 13×9 inch baking pan, spread a small amount of pasta sauce on bottom of pan.
  10. Place three of the noodles in pan; layer sauce and ricotta cheese mixture.
  11. Repeat layers.  Top with final layer of noodles, sauce and remaining 1/2 cup mozzarella cheese.
  12. Cover and bake at 350 for 40 min or until bubbling.

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PROTEIN BREAKFAST CAKE

20 Wednesday Apr 2016

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PROTEIN BREAKFAST CAKE

For optional topping
  • 1/2 cup Shaklee Fiber Plan Daily Crunch
  • 1/2 cup quick-cooking oats
  • 1/2 cup brown sugar
  • 1/4 cup olive oil
  1. Preheat oven to 350.
  2. Coat a bundt pan with nonstick cooking spray, then lightly flour.
  3. In a large bowl, beat together sugar and olive oil.
  4. Add eggs one at a time, beating after each.
  5. Add vanilla, mixing well.
  6. Stir in carrots.
  7. In a smaller bowl, mix together flour, Instant Soy Protein, baking soda, cinnamon, and salt.
  8. Stir into wet ingredients, mixing well.
  9. Stir in raisins and nuts.
  10. If making the topping, combine 3/4 cup of the cake batter with topping ingredients.
  11. Spread topping evenly into the bottom of the bundt pan, then cover with remaining cake batter.
  12. If not making the topping, pour batter into the bundt pan.
  13. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  14. Cool 10 minutes, then remove from pan and allow to cool completely.
Makes 14 servings     serving size 1 slice (135 g)
calories 480     calories from fat 210     total fat 23 g
carbs 53 g
protein 16 g
% calories from
carbs 44%     protein 13%     fat 43%

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