Peanut Butter Fudge

I haven't made this since Christmas, but it was one of my favorite LC treats to date. I was watching another one of Bowulf's videos and this one popped up, so I figured I would add it. This basically taught me how to make LC fudge, and I just change it up for different flavors.

*P.S. he mentions to make sure your peanut butter doesn't include sugar. I use Smucker's Natural Creamy Peanut butter. Take note of the ingredients on your peanut butter. The only thing in this brand is peanuts and salt

















*Also, when he say's 2/3 cup vanilla protein powder, that's 2 scoops.
*He uses granular splenda, I used liquid sweet & low

Here is a link to his video:

LC Fudge

Sweet Pea's WPP Doughnut Holes

Doughnut Holes

1 large egg
1/4 cup melted butter
Sweetener to taste, if needed
1 teaspoon vanilla
1 scoop vanilla whey protein powder (1/3 cup)
Coconut oil

Topping:
Sweetener & cinnamon

Taste and texture-wise, these fall somewhere in between true doughnuts and funnel cakes. They cook very fast, so make sure you have everything on hand!

Heat about 1 inch of oil in a heavy skillet until it's hot enough for frying. While the oil heats, beat the egg lightly with the melted butter, then add the protein powder, and vanilla. Taste and add sweetener if you want it sweeter. I find the Jay Robb Vanilla sweet enough.

Whisk together until all the lumps are pretty much broken up, then let it rest a minute or two and whisk a bit more (batter will still have a grainy look to it, but that's fine).

Using a large tablespoon or serving spoon, drop the batter by large tablespoonfuls into the hot oil in batches of 4.
Fry until bottoms are golden-brown, which will only take a few seconds, then flip.
Drain on paper towels, then sprinkle with sweetener and cinnamon to taste and serve hot.

Makes about 8-12 doughnut holes

Original post here:Jay Robb Whey Protein...what do I do.

Cabbage Chicken Soup

This is pretty much my chicken soup recipe except it's much heartier with the cabbage. It makes 8-2 cup servings.

1 large pot water (it was about 16 cups)
3 chicken bullion cubes
5 large boneless, skinless chicken breast (cubed or put it in whole and shred later, I did the latter)
8 cups shredded green cabbage
1tsp garlic salt
1tbsp onion powder
1tbsp fresh or dried parsley (I used dried)
5 thin slices of bacon, chopped
salt and pepper to taste

Put everything in the pot, the chicken I used was whole breast, frozen, and let it come to a boil. Reduce heat and let simmer for at least an hour. After an hour check the chicken to see how firm it is, mine was almost shreddable by this point. I let it cook for about 30 more minutes until I could shred the chicken easily with a fork, tasted for seasoning, and added a little more of this and that (onion powder and parsley).

Counts per recipe:
Cal:2496 Fat:96.8 Carb:48

Per 1/8th serving:
Cal:312 Fat:12.1 Carb:6

Edited to add (02/19/10)
I made another variation of this soup using Bok Choy instead of cabbage and also got to use actual chicken stock instead of bullion cubes. I also used some celery, carrot, onion, and garlic in the base. The counts are lower and it makes 10 servings instead of 8. I freeze them in disposable containers.








The counts for 1/10th of the recipe are:
Calories:251.4, Fat:12.46, Carbs:4.22

LS Italian Caserole

Italian Caserole

I made this the other night, using only ground beef. I was trying to use what I had on hand. It was ok. I'm not a huge fan of italian food though so this is probably why. If it ain't pasta/butter/parm/bacon, I could live without it. Hmmm that gives me an idea.....

Anywhoo, the topping was weird in this recipe, it didn't really fit to me. I would have been just fine dusting the top with some parm. cheese and calling it a day. It tasted like lasanga to me. If I would have had some cottage cheese to throw in there it would have tasted exactly like my moms lasanga. If you want lasanga this is a pretty quick and easy recipe.

I give it a 3 out of 5. My boyfriend liked it better and gave it a 4 out of 5. I would probably try it again in a few months if I was craving lasanga, but it's not something I would make every week.

*I also changed out the mushrooms and put cauliflower in because I didn't have any mushrooms.

Linda Sue's Tuna Patties

LS Tuna Patties

Hers look better, so what :P.

These are really good, especially if you are sick of cold tuna salad. My sauce was just mayo and ketchup, it's what I had on hand.

3 out of 5

Pork Chops With Sweet Apricot Glaze

6-8 small boneless pork chops
1/2 cup Walden Farms Apricot Fruit Spread
2 tbsp table mustard (or dijon, didn't have it on hand)
1tbsp onion powder
1tbsp garlic powder or garlic salt
2tbsp olive oil

Head the olive oil in a large pan. Season the pork chops with the garlic and onion powder, then put in the pan over medium heat. While the pork chops are cooking, in another bowl, add the fruit spread and mustard and heat in the microwave for 40 seconds. Mix the spread and mustard well and flip the pork chops. Put about a tsp of the mixture on each chop and after about 3 minutes flip them again. They should be done in about 2-3 minutes. (my chops were very thin).

5 out of 5

You can get Walden Farms Apricot Fruit Spread on Netrition here:
Walden Farms Fruit Spread

Walden Farms Apricot Fruit Spread

I bought this to try in a pork chop glaze my friend at LCF had tried. She used peach preserves, but I really didn't want to mess with the extra carbs or sugar alcohols since I do total carbs instead of net. I tasted it just by itself and was pleasantly surprised at the taste and texture. I had gotten strawberry years ago and it was like a hard gelatin substance and I didn't like it. This had the texture of an apple butter and did taste like apricot, very sweet. I like it and am now inclined to try other flavors. It would be great on a one minute muffin.

Walden Farms Fruit Spread