Bean Dip

INGREDIENTS

3 tablespoons cold pressed olive oil
2 onions or 6 cloves garlic, chopped
2 (15-oz.) cans refried beans
3/4 cup water
1/2 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon sea salt

DIRECTIONS

Using a deep skillet, sauté the onions or garlic in olive oil until dark brown. Lower heat and add remaining ingredients. Cook for another 5 minutes. Serve with vegetables

Chocolate Banana Protein Bars - 8 Bars

INGREDIENTS

300 g raw banana
1 tsp ground cinnamon
2 tbsp unsweetened cocoa powder
3 large chicken egg whites raw
4 oz non fat milk
200g 100% whole grain old fashioned oatmeal
1/3 cup splenda
1 tbsp Udo’s choice oil blend
60 g Designer Whey Chocolate flavour ( or equivalent brand)

DIRECTIONS

Mix ingredients in a large mixing bowl. Pour into non stick cake pan.Bake at 300 for 25 minutes or until firm, leave until cooled slightly then cut to size. We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein , so around 23g protein per bar. If you don’t want the fat replace the Udo’s oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.

NUTRITIONAL INFORMATION

Calories (Per bar) : 188.32
Protein (g) : 11.05
Carbohydrates (g) : 27.94
Fat (g) : 4.56
Carb - Protein - Fat % Ratio: 57-22-21

Indonesian Chicken

INGREDIENTS

8 oz Boneless raw chicken breast, broilers or fryers
1 cup chopped raw onion
1/2 cup Jalapeno raw sliced
5 cups raw shredded cabbage
2 cups sliced raw red pepper
2 cups 1% fat cows milk
4 tsp cornstarch
5 tsp extra virgin olive oil
6 cloves raw garlic
2 tsp raw ginger root
1 tsp tumeric ground
1 tsp Corianda leaf (dried cilantro, chinese parsley)
1 tsp curry powder

DIRECTIONS

In non stick saute pan combine onion, jalapeno pepper, spices, milk and chicken. Poach (lightly simmer) until chicken is done. Mix cornstarch with a little water to dissolve the add to pan an cook for 3-5 minutes. In seperate pan cook cabbage and red peppers in oil until tender. Divide cabbage between 2 plates and top with chicken. Serve immediately

NUTRITIONAL INFORMATION

Calories (Per Serving) - 475.5
Protein (g) - 39.5
Carbohydrates (g) - 45
Fat (g) - 16.5
Carb - Protein - Fat % Ratio: 37-33-30

Ground Turkey Omelette

INGREDIENTS
8 Large Fresh Chicken Egg
2 Large Chicken Egg’s Whole
2 Small Onions Raw
3 oz Turkey Ground , Raw
1 1/2 cup cvnned kidney beans (any type)
1 Cup chopped green peppers, sweet raw (bell)
1 cup, mushrooms (raw)
3 table spoons Olive Oil
1 dash ground black pepper.
1 tsp RTS hot pepper sauce.
1 tsp ground tumeric
3 cloves raw garlic
1 cup chopped red pepper, sweet raw
1 tsp lea and perrins worcestershire sauce

DIRECTIONS

In medium non stick skillet saute’ pan cook turkey,vegetables and spices,except turmeric, in 1 tsp olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute’ pan heat 1 tsp olive oil, add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelettes. Place 1 omelette on place and fill with 1/2 of the turkey mixture then place 1 omelette on top to form a sandwich. Repeat to form 2nd sandwich. Serve hot.

NUTRITIONAL INFORMATION

Calories (Per Serving) : 508
Protein (g) : 42
Carbohydrates (g) - 50.5
Fat (g) : 17
Carb - Protein : Fat % Ratio: 39 % - 32% - 29%