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

Whey Not Cake and Whey Not Brownies!

2 eggs
3 scoops whey protein powder (vanilla)
1 stick butter
1/2 cup sweetener (I use liquid sweet n low)

Melt butter, add eggs, whey protein powder and sweetener. Mix well and put in an 8x8 baking dish. Cook on 325 for about 15-20 minutes. Makes 9 servings. Each serving has about 1g carb per piece, depending on the whey protein powder you use.
Counts per batch: Cal:1347 Fat:364 Carb:8.8
Per 1/9th: Cal:150 Fat:40.4 Carb: 1










For the chocolate:
2 eggs
2.5 scoops whey protein powder
2 tbsp unsweetened cocoa powder
1 stick butter
1/2 cup sweetener

Per Batch: Cal:1322 Fat:364 Carb:13.3
Per 1/9th: Cal:147 Fat:40.4 Carb:1.5


Edited to add: If you want these less cake like and more hard and portable and "bar like" only use 1 egg. The counts for the recipe this way is:
Per Recipe: Cal:872 Fat:312.8 Carb:8.8
Per 1/9th: Cal:96.9 Fat:34.76 Carb:1

I used the Body Fortress brand at Walmart but if you used Jay Robb or another lower carb brand they wouldn't even have that many carbs! The Jay Robb brand would reduce the carbs from 8.8 to 3.8.
















Updated 02/19/10

People have been playing with the recipe over at LCF and came up with some pretty tasty looking treats. I haven't got a chance to try these yet but they look so good I don't see how they can not be good. These are both variations created by SuzannaFrance.
1. 1/2 cup melted butter (or fat of choice)
2. Liquid Splenda equivalent to 1 cup + a splash of davinci vanilla for flavor and 1 big TBLS diabetisweet brown (or more to your taste)
3. 2 eggs
4. 1/2 cup plain protein powder (adjust for thickness). I use InkoSpor MUSCLE 95.
5. A pinch of baking powder and salt to taste.
6. Chocolate chips (use more than I did here, which was one half a chocoperfection chunked)

Method:
I used mostly butter, but topped it off with a spoonful of EVCO. Melted it. Probably just over 1/2 cup total melted.

Added some liquid splenda equivalent to 1 cup ( I would use some davinci vanilla here as well next time) and about a TBLS of diabetisweet brown. Mixed with stick blender.

Added 2 eggs, mixed again.

Added 1/3 cup protein powder and a pinch of salt and a pinch of baking powder. Mixed (I add the salt because the butter I have is unsalted.)

It was too thin, so I added about another HALF of the 1/3 cup (1/6 cup??) and stirred it in by hand as it was now too thick for stick blender.

Then I added the chunks of ChocoPerfection and voilà!

I baked them at 180 CELCIUS, which is 350 F I think. About 15 min, but I'd leave them in longer next time. Just keep an eye on them!

































SuzannaFrance also made a Cinnamon roll/monkey bread variation out of this:
This is her only variation:
"This makes FANTASTIC CINNAMON ROLLS! Well, not rolls, but they taste like it.

I put a mix of Somersweet and Diabetisweet brown and lots of cinnamon in the baking pan FIRST. Then I add the basic mix on top. I also sprinkle that with cinnamon and bake. (I also use a pinch of baking powder in mine, but it rises whether you do or not).

Any seepage of butter mixes with the "sugar" and cinnamon and makes a delicious and decadent glaze. I turn it over onto a plate when I take it out, while it is still hot. It glazes up and makes what tastes like heaven to me!

Something between Monkey bread and cinnamon rolls."

Ground Turkey Stack

Ground Turkey Stack

1lb ground turkey
5 slices bacon
1 tomatoe
1 cup shredded cheddar
4 eggs
1tsp no sugar added seasoning salt
1tsp onion powder

Pretty much all I did was took a pound of ground turkey and pressed it in a small baking pan (like one that would fit in a convection oven, that's what I used), sprinkled seasoning salt (no sugar) and onion powder over it, layed 5 slices of bacon covering the top, and cooked at 350 for about 45min-1hr (depending on your oven), then I topped with shredded cheddar, and tomatoe slices (1 whole tomatoe), then cracked 4 eggs over top, cooked for another 15-20 minutes.Yummy.

Nutritional Info:
Whole Recipe:
Cal:1914, Fat: 121.8, Carb:14.4

Per 1/4th serving: Cal:478.5, Fat:30.45, Carb:3.6g

Easy Chicken and 2 Veggie Soup

Is the weather outside frightful and everyone else is eating their canned chicken noodle soup? Well I've got a quick and easy, yet satisfying soup to warm your LC spirit up! Now this is using things on hand, if I would have had it, I would have liked to use boxed chicken stock instead of bullion cubes.

1 large pot water (it was about 6-8 cups)
3-4 chicken bullion cubes
3 large boneless, skinless chicken breast (cubed or put it in whole and shred later, I did the latter)
4-5 large button mushrooms, sliced
4 large radish, sliced
1tbsp onion powder
1tbsp fresh or dried parsley (I used dried)
2 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). The seasoning measurements I gave above are not exact because I just threw some things in my pot yesterday, and adjusted the seasoning at the end. You could easily add different veggies, or change the chicken for another protein, and use whatever seasonings you want. I had just mentioned on LCF I made soup, and they asked what I used, so here it is!

Nutritional value:
Whole recipe: Cal:1430g, Fat:56g, Carb:18.8g

1/5th: Cal:286g, Fat:11.2g, Carb:3.8g
1/6th: Cal:238.3g, Fat:9.3g, Carb:3.1g