Recipe of the Month

June 2007

No Flour PB cookies

1 Cup organic PB

3 egg whites

4 packets splenda

1 Scoop BSN Lean Dessert or your Fav. Protein Powder

Mix all ingredients in a bowl. Drop spoonfuls on a cookie sheet, press with fork.  Bake in oven 350 for 10mins or until done.  Check with toothpick

February 2007

Oatcakes

1c of oatbran

6 eggwhites

2 TBS of almond milk

little splenda and cinnamon

Mix all ingredients in a bowl.  Drop spoonfuls in frying pan and cook as you would regular pancakes. Top with sugar free syrup :)

January 2007

Yummy Hi Protein PB &J

2 pieces of california HI protein bread

natural organic peanut butter

polaner sugar free preserves

1 c egg whites or 6 egg whites

make your usual PB &J.

put egg whites in a bowl, cut sandwhich in quarters and dip each quarter into the egg whites, then place in a frying pan and cook as you would french toast.  Flip when needed.  If you have extra egg whites, just add them to sandwich while it's cooking.  Super Yummy and super healthy!!!

July

Spicy Peanut chicken

2 or 3 large chicken breasts

1 tablespoon of each soy sauce and cornstarch

2 tablespoon each soy sauce and sherry

2 teaspoons of sugar

1 teaspoon of white vinegar

1/4c each chicken stock and peanut oil

1 teaspoon crushed red pepper

1/3c sliced scallions

1/2 teaspoon ground ginger

1/2c peanuts

1. Cut chicken into bite size pieces.  Mix 1 tablespoon soy sauce with cornstarch in a bowl; add chicken. Mix remaining 2 tablespoons of soy sauce, sherry, sugar, vinegar, and stock in a small bowl; set aside.

3.Heat peanut oil in pan or wok over high heat.  Add red pepper.  Cook until pepper turns black.

4. Add chicken.  Cook for 2 minutes or until chicken is cooked through.  Remove and set aside.  Add scallions ans ginger to wok, cook for 1 minute.  Return chicken to wok, cook for 2 minutes, stirring constantly.  Add sherry mixture; reduce heat.  Cook for 1 minute, stirring constantly.  Stir in peanuts.  Serve over hot rice...I also serve it with black beans.....it's a super yummy meal.  Fast and easy to make as well.  Definately a Crass Favorite!!!

June

. Ice Cream Sandwiches

Graham Crackers...fat free/reduced

Fat Free Cool whip

Wax paper

1.Take fat free or reduced fat graham crackers and spread the thawed cool whip onto a cracker.  Top it with another cracker and put it in the fridge and freeze.  Kids will love these and they are super easy and fast to make :)

March

Matt's Bran Muffins

This recipe came from one of my clients...they are super yummy!

Preheat oven to 350'. Combine dry ingredients in a bowl:

1C whole wheat flour

1/2c raw wheat germ

1 1/2c wheat bran

1/2c flax seeds (ground)

1/4c splenda

1tsp baking powder

1tsp baking soda

1tsp cinnamon

1/4tsp salt...if needed

Beat 1 egg in a separate bowl.  Add remaining wet ingredients:

1/3c canola oil.....or parrillo cap tri

3/4c honey

1C skim milk

Fold wet ingredients into the dry, mix only enough to moisten the dry ingredients.  Do not overmix.  Add 1/2c raisins to mix.  Bake for 22 minutes.  Makes 12 muffins.

February

Spinach Stuffed Chicken Breasts

2 tablespoons of olive oil or Parrillo Cap Tri

1/2 small onion chopped

1/2 large sweet red pepper chopped

1 package(10oz)frozen chopped spinach

1 tablespoon of chopped fresh rosemary

pepper

1/2c shredded mozz.cheese

6 boneless, skinless, chicken breasts

1. Prepare grill.  In a medium pan, heat 1 tablespoon of oil over med. heat.  Add onion, and red pepper and saute 5 minutes.  Add spincah, 1 tsp of rosemary, pepper, cook 3 minutes.  Remove from heat, let cool slightly then stir in mozz. cheese.

2. For rub, in a small cup, combine 1 tablespoon of oil, 2 teaspoons of rosemary, and pepper.

3. In each breast, cut a pocket horizontally through the thicker side.  Fill each with 3 to 4 tablespoons of the spinach stuffing.  Close with 2 toothpicks.  With fingers, spread rub on both sides of the breast.

4. Grill 10 - 12 minutes per side or until instant read thermometer inserted in chicken registers 170 degrees.

Enjoy!