High Protein Essentials

Wal-Mart.com USA, LLC

Tuesday, March 29, 2016

Carrot Cake Bread

Carrot Cake Bread


Who does not love carrot cake.. This is a great way to get the ymminess of Carrot cake with this Delicious bread!


What You'll Need:
  • 1/4 cup whole wheat flour
  • 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup sugar Free or Splenda brown sugar
  • 3/4 cup raisins
  • 4 medium carrots, peeled and finely grated
  • 2 eggs
  • 1 tablespoon canola oil
  • 1/2 cup confectioners' sugar
  • 3 teaspoons fat-free milk
What To Do:
  1. Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
  2. In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well. Stir in brown sugar, raisins, carrots, eggs, and oil; mix well. Pour mixture into prepared pan.
  3. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper. Let cool completely.
  4. In a small bowl, whisk confectioners' sugar and milk until smooth. Pour over cake and slice when ready to serve.

Nutritional Information

Servings Per Recipe: 12
  • Amount Per Serving % Daily Value *
  • Calories 125
  • Calories from Fat 20
  • Total Fat 2.3g 3 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 3.1g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 27mg 9 %
  • Sodium 152mg 6 %
  • Total Carbohydrates 32g 11 %
  • Dietary Fiber 2.4g 9 %
  • Sugars 10G 0 %


Tuesday, March 22, 2016

Coconut Cake.

Coconut Cake!


What You'll Need:
  • 1 (16.5-ounce) package Sugar Free yellow cake mix (Pillsbury) 
  • 1/4 cup egg substitute
  • 1 teaspoon coconut extract
  • 1 (12-ounce) can diet lemon-lime soda
  • 1 cup fat-free sour cream
  • 1 cup flaked coconut, with 1 tablespoon reserved for garnish
  • 1 (8-ounce) container fat-free frozen whipped topping, thawed
What To Do:
  1. Preheat oven to 350 degrees F. Coat 2 (8-inch square) cake pans with cooking spray and dust with flour.
  2. In a large bowl, beat cake mix, egg substitute, coconut extract, and soda until moistened. Pour evenly into prepared pans.
  3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes, then remove each cake to a wire rack to cool completely. Slice each cake in half horizontally, making 4 layers.
  4. In a medium bowl, combine sour cream and coconut. Fold in whipped topping.
  5. Place 1 cake layer on a serving platter and spread with 1/4 of filling; repeat with remaining layers. Sprinkle reserved coconut on top. Refrigerate until ready to serve.


Nutritional Information

Servings Per Recipe: 16
  • Amount Per Serving % Daily Value *
  • Calories 182
  • Calories from Fat 40
  • Total Fat 4.5g 7 %
  • Saturated Fat 1.7g 9 %
  • Trans Fat 0.0g 0 %
  • Protein 2.3g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 1.3mg 0 %
  • Sodium 245mg 10 %
  • Total Carbohydrates 32g 11 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 19g 0

I also use PLEXUS... These are great products to help you maintain your

weight loss and also get the nutrients that we need!! The vitamin has aloe and helps with absorption. It is the Xfactor.. I am off my B12 shots and Iron infusions! I take 2 of these in the morning and this is all I need!

What is Plexus!

Check Out PLEXUS!



























Tuesday, March 15, 2016

Creamy Crunchy Chicken Casserole

Creamy Crunching Casserole




What You'll Need:
  • 3 cups cooked chicken breast (about 1lb.), chopped
  • 3/4 cup shredded reduced-fat cheddar or mozzarella cheese
  • 1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1/4 cup low-fat milk
  • 1 cup chopped red or yellow bell pepper
  • 1/4 cup chopped celery
  • 1/4 cup sliced green onions
  • 1/4 teaspoon pepper
  • 1/4 cup low-sodium crushed cornflakes
  • 1/4 cup sliced almonds
What To Do:
  1. Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
  2. In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
  3. In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
  4. Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
  • Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!

Nutritional Information

Servings Per Recipe: 6
  • Amount Per Serving % Daily Value *
  • Calories 226
  • Calories from Fat 74
  • Total Fat 8.3g 13 %
  • Saturated Fat 2.9g 15 %
  • Trans Fat 0.0g 0 %
  • Protein 28g 57 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 71mg 24 %
  • Sodium 339mg 14 %
  • Total Carbohydrates 9.6g 3 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 2.2g 0 %

I also use PLEXUS... These are great products to help you maintain your

weight loss and also get the nutrients that we need!! The vitamin has aloe and helps with absorption. It is the Xfactor.. I am off my B12 shots and Iron infusions! I take 2 of these in the morning and this is all I need!

What is Plexus!

Check Out PLEXUS!