Here's some more yummy recipes I've compiled. Sorry I don't have pictures for most of them, and some I have not tried. I will put a * by the ones I HAVE tried and liked! But all of these are recipes I would love my family to try, especially the strawberry banana oatmeal bake!!
*Revised chicken salsa:
This is a new twist on the salsa chicken that was in Recipes Part 1 post.
Ingredients:
4-5 chicken breasts
2 small cans Green chile enchilada sauce (I use "medium", we like a little spice)
1-2 cans diced green chiles (or even better you can dice your own!)
Roughly 1 TBSP onion powder
Black pepper
1 can black beans, rinsed
Directions:
In slow cooker put in first 5 ingredients and let cook for roughly 6 hours.
Shred chicken and add black beans. Put back in for another 30 minutes or so.
**My husband actually really liked this even though he's not a huge fan of green chiles. All our leftovers got eaten throughout the week, so I'd say it was a win!
*Jamie Eason's Lemon Protein Bars:
(We love these! I even add a drop or two of lemon juice or fresh lemon zest!)
* 1 cup oat flour
* 2 scoops vanilla whey protein
* 1/4 tsp salt
* 1/2 tsp baking soda
* 2 qt mix Crystal Light (preferably without aspartame)
* 4 egg whites
* 1/2 cup Splenda, Truvia, or Ideal
* 8 oz baby food applesauce
* 4 oz water
Directions
1. Preheat oven to 350 degrees.
2. Mix oat flour, vanilla whey protein, salt, baking soda and crystal light, in large bowl.
3. Mix egg whites, Splenda, applesauce and water in a bowl.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray 8x8 glass pyrex dish with non-stick butter spray.
6. Pour ingredients into dish.
7. Bake 23 minutes.
Makes 16 squares.
Revised Jamie Eason Pumpkin Spice Pancakes
* 1 1/2 cups Oat Flour
(Optional: 2 scoops vanilla whey protein or a cinnamon flavor protein)
* 2 tbsp Splenda, Truvia, or Ideal
* 1 tbsp Baking Powder
* 1/2 tsp Salt
* 2 tbsp Cinnamon
* 1/4 tsp Allspice (Or pumpkin spice)
* 1/4 tsp Nutmeg
* 4 Egg Whites
* 1/2 cup Raw Pumpkin
* 1 1/2 cups unsweetened Almond milk
Directions
1. Preheat griddle to medium heat.
2. Mix oat flour, Splenda, baking powder, salt, cinnamon, allspice and nutmeg in a bowl.
3. Wisk egg whites and pumpkin. Mix in Almond Breeze.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray griddle with non-stick butter spray.
6. Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.
Salmon and Tomatoes:
(Have not tried this yet, but sounds like something my husband would love)
* 2 tbsp Olive Oil (thinking grape seed oil would work great also)
* 1 clove Garlic, finely minced
* 2 large Salmon Fillets (about 200 grams)
* 1/4 tsp Paprika
* 1/8 tsp Cayenne Pepper
* 2 fresh Tomatoes, diced
* 3 tbsp chopped Fresh Parsley
* 1/8 cup Parmesan Cheese
Directions:
1. Heat olive oil.
2. Add salmon and sprinkle with cayenne pepper and paprika
3. Cook for two minutes each side; add seasoning to the second side.
4. Add tomatoes, chopped carrot, garlic, and parsley, and continue to cook for another 2-4 minutes to allow the flavors to blend.
5. Sprinkle with Parmesan cheese and then serve alongside side of your choice.
Strawberry banana protein oatmeal bake (kid friendly!)
2 cups old fashioned oats
4 scoops vanilla whey protein
2 ground flaxseed
1 tsp. baking powder
1/4 tsp. salt
1 Tbsp. cinnamon
1/2 tsp nutmeg (optional)
1/2 cup stevia in the raw
4 egg whites
1 and 1/2 cups unsweetened almond milk
1/4 cup plain greek yogurt
4 oz. unsweetened applesauce
2 bananas thinly sliced
4 large strawberries, sliced
Directions:
1. Preheat oven to 375 degrees F.
2. In a medium bowl mix together dry ingredients.
3. In another medium bowl mix together wet ingredients except fruit.
4. Spray an 8" or 8.5" round or square baking pan with non-stick spray.
5. Line the bottom of the round baking pan with one of the thinly-sliced bananas.
6. Mix dry ingredients into wet ingredients - make sure it is distributed evenly.
7. Pour mixture on top the layer of sliced bananas.
8. Cover with remaining sliced banana and sliced strawberries.
9. Bake for 40-45 minutes until top is golden brown, or inserted knife comes out clean.
Jamie Eason Honey Almond Crisp (Very kid friendly, they can help make it!)
* 3 cups Nature's Path Crispy Rice
* 1 scoop vanilla whey protein powder
* 1 cup whole oats
* 1/4 cup crushed almonds
* 1/2 cup Xylitol brown sugar (can purchase at health food store or online)
* 3/4 cup smooth almond butter (stay away from the ones with added oils...can also substitute with Peanut butter)
* 1/2 cup honey
Directions:
1. Pour the crispy rice, protein powder, whole oats and crushed almonds into a large bowl and shake gently. Avoid stirring, to keep the protein powder from settling on the bottom.
2. In a small glass bowl, combine the brown sugar, almond butter, and honey, and microwave at 30-second intervals, stirring until combined.
3. Add the almond butter mixture to the crispy rice mixture and stir with a rubber spatula until every piece is coated.
4. Spread the mixture evenly into a 9x13 Pyrex dish, or use cookie cutter shapes as molds, and fill with the mixture, pressing firmly into place. Place the 9x13 Pyrex dish in the freezer for at least one hour. Allow the crisp to soften a bit before cutting the squares, or simply break off pieces with your hands. (If using cookie cutters, be sure to remove them before putting the crisp in the freezer.)
5. Store in the freezer.
Apple Pumpkin Muffins:
* 1 cup Canned Pumpkin
* 1/3 cup Unsweetened Applesauce
* 1/2 cup diced Apple
* 1/2 cup Greek Yogurt
* 3 Egg Whites
* 1 cup rolled Oats
* 3/4 cup Almond Flour
* 1/4 cup Vanilla Protein Powder
* 1 cup Splenda
* 1 tsp Baking Soda
* 1/4 tsp Salt
* 1 1/2 tsp. Cinnamon
* 1/2 tsp Pumpkin Pie Spice
* 1/4 cup chopped Walnuts
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a blender until oats are well ground.
3. Pour batter into muffin tins and bake for 15-20 minutes or until a toothpick comes out clean.
4. Allow to cool and then serve.
Roasted Garlic Asparagus:
1 lb. Asparagus
1 Tbsp. EVOO (or grape seed oil)
4-6 cloves garlic
about 1 tsp. garlic powder
Black pepper to taste
Directions
1. Preheat oven to 400 degrees.
2. Line a cookie sheet with aluminum foil.
3. Trim bottom 1/2 inch of asparagus spears.
4. Place trimmed spears on cookie sheet.
5. Drizzle olive oil over asparagus.
6. Sprinkle minced garlic, garlic powder and black pepper over asparagus.
7. Bake for 15-20 minutes, flip asparagus at 10 minutes.
8. Bake until asparagus and garlic are lightly browned.
