High Protein Essentials

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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!



























Friday, March 11, 2016

Peanut Butter Pudding Pie

Peanut Butter Pudding Pie



What You'll Need:
  • 1/2 cup fat-free (skim) milk
  • 1 (4-serving) package sugar-free instant vanilla pudding mix
  • 1/3 cup reduced-fat peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup frozen fat-free whipped topping, thawed and divided
  • 1 (1.5-ounce) package peanut butter cups, chopped..... To even lower the Sugar.. I use Sugar Free Peanut Butter Cups
  • 1 (9-inch) reduced-fat graham cracker pie crust... I use the Sugar Free Crust!!!
What To Do:
  1. In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
     
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.


Nutritional Information

Servings Per Recipe: 10
  • Amount Per Serving % Daily Value *
  • Calories 150
  • Calories from Fat 60
  • Total Fat 8.0g 12 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 5.3g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.8mg 1 %
  • Sodium 306mg 13 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 60 %


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!














Monday, March 7, 2016

Cookies and Cream.. Yes you CAN!

Cookies and Cream.. Yes you CAN!


What You'll Need:
  • 1 (16-ounce) package Sugar Free cream-filled chocolate sandwich cookies, crushed (see Note) 
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 gallon no-sugar-added light vanilla ice cream, slightly softened
What To Do:
  1. Place the crushed cookies in a medium bowl. Add the melted butter; mix well, then press half of the mixture firmly into the bottom of an aluminum foil-lined 9-inch by 13-inch baking pan.
  2. Spread the softened ice cream over the cookie mixture, then gently press the remaining cookie mixture over the ice cream.
  3. Cover and freeze for at least 6 hours. Cut into squares and serve, or wrap each square individually and keep frozen for an always-ready snack.
Notes
Note: You can crush the sandwich cookies in a food processor or by sealing them in a resealable plastic storage bag and using a rolling pin.



Nutritional Information

Servings Per Recipe: 24
  • Amount Per Serving % Daily Value *
  • Calories 168
  • Calories from Fat 66
  • Total Fat 7.3g 11 %
  • Saturated Fat 3.6g 18 %
  • Trans Fat 0.1g 0 %
  • Protein 2.3g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 13mg 4 %
  • Sodium 168mg 7 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 11g 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!














Wednesday, March 2, 2016

Peach Cobbler



Peach Cobbler
What? Yes we can have this!!!

Since we all worked so hard in getting large amounts of weight off here are some great recipes!

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!







What You'll Need:
  • 1 (20-ounce) package frozen sliced peaches, thawed and drained (see Notes)
  • 6 tablespoons Splenda brown sugar blend
  • 1 cup coarsely crushed cinnamon graham crackers
  • 3 tablespoons butter, melted
What To Do:
  1. Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.
     
  2. Combine peaches and brown sugar in prepared baking dish.
     
  3. In a small bowl, combine graham cracker crumbs and butter. Sprinkle graham cracker topping over peaches and bake 30 to 35 minutes, or until peaches are hot and bubbly. Serve warm.
Notes
  • You can also use fresh peaches! Just make sure they are sliced thin and you may need to add 5-10 minutes extra cooking time.

Nutritional Information 

Servings Per Recipe: 8
  • Amount Per Serving % Daily Value *
  • Calories 147
  • Calories from Fat 48
  • Total Fat 5.4g 8 %
  • Saturated Fat 2.9g 15 %
  • Trans Fat 0.2g 0 %
  • Protein 1.3g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 11mg 4 %
  • Sodium 91mg 4 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 18g 0 %