Plump buttery oysters in a creamy broth.

Ingredients
16 oz oysters shucked with liquor retained
4 cup fat free half & half
4 tablespoons margarine
salt, to taste
fresh ground pepper, to taste
old bay, moroccan rub, or whatever spice you like to kick it up a notch!

Directions

• In a medium to large pot, cook oysters in their liquor until they look plump and firm and the edges start to curl a bit.
• Turn heat to low. Add half & half, margarine, salt and pepper.
• Turn heat back up just a little, bring to just shy of a simmer, and heat the stew through. Do not boil. Stir occasionally.
• Best served immediately but will keep for a day or two in the fridge in a sealed container.

Sure, you can shuck your own fresh oysters. I’m way too lazy to do that, so I found a pint of fresh shucked oysters… liquor and all. Liquor is the liquid inside an oyster’s shell and is a key component of the stew’s flavor.

A pint of fresh shucked oysters.

The oysters just poured into the pan.

Simmer the oysters right in their broth.  At first, it is hard to imagine that these will become plump and juicy… but they do, and you will know it when you see it.  They’ll appear a bit more sturdy, and the edges will start to curl up just a bit.

Plump and yummy!

Once they’re firmed up a bit, turn down the heat and add in the rest of your ingredients.  Kick the stove back up a bit and heat the stew until it is warmed through and uniform.  You shouldn’t boil it, but I did bring it almost to a simmer.

Creamy and warm winter treat!

Add whatever spices you like.  Traditionally, Old Bay is the way to go.  I had a Pampered Chef moroccan spice blend I wanted to try, so in it went.  Wonderfully different!  At the point, the stew is really open to interpretation.  Add herbs and spices… serve it with oyster crackers… make it special!  We had ours just like you see it here.   Plain and simple!

About 1/2  cup makes a serving, and this recipe yielded approximately 5 cups.  To make a more traditional batch, use milk or cream where I used fat free half & half.  Real butter would replace the margarine.

I made this yesterday.  Just took a taste of it cold from the fridge, and it kept just fine.  Can’t wait to heat up some more for lunch tomorrow!

Hello little Wonderland Oysters! Into the pot with you!

My Sweet Prince holds his lunch up for us to see.

Wonder how this would do in a slow cooker?  I’ll have to try it!

Find this recipe in my SparkRecipes recipe box.

Mom's Artichoke Cheese Balls

Ingredients
16 ounces artichoke hearts, drained and mashed
2 tablespoons olive oil
2-3 garlic cloves, chopped
2 eggs, beaten
1/2 cup breadcrumbs
1/2 cup parmesan cheese

Directions

• Mash 2 cans drained artichoke hearts.
• Put olive oil into frying pan.
• Saute cloves.
• Add mashed artichokes and eggs.
• Saute and stir about 5 minutes.
• Mix bread crumbs and cheese in bowl.
• Remove mix from heat, roll into balls, roll in bread crumb and cheese mixture.

Quartered Artichoke Hearts

I used canned artichoke hearts, though you should be able to use frozen or fresh ones you marinate yourself. (Google recipes for marinated artichoke hearts.)  I believe the canned ones come in marinades using things besides oil as a base.  Get the ones with the best nutritional stats.  I really don’t think it matters.  I did choose quartered hearts, as it made for quicker mashing.

Do the Monster Mash.

Though I used real eggs, I’m willing to bet that egg substitute would work just fine. For the garlic, I used chopped from a jar. I always keep a jar of chopped garlic in the fridge. I love fresh pressed, but these are a real timesaver for me much of the time. As for parmesan cheese, I believe we originally used the grated stuff in the green can. However, I never use anything but fresh shredded from the cheese case. I believe I used Sargento.

The breadcrumbs and cheese look on as the artichoke mash cools down a bit.

Pick whatever breadcrumbs sound good to you. Normally, I use Italian style. I picked a garlic & herb variety this time. Anything works. This is a key way to add unique flavor, though, so be creative. Plain will work, but it will probably bore you.  Add your own seasonings, if you so desire.  Don’t know how panko or ground up Fiber One would work here.  Might try that for a friendlier “throughout the year” recipe.  Wouldn’t dream of it for delighting Thanksgiving feasters.

The Artichoke Cheese Balls await their fate which lies down the gullets of fine Thanksgiving company.

Mom managed to get 24 Artichoke Cheese Balls out of this recipe.  Somehow, I only got 18.  I rolled them just a tad too big.   (Yes, we ate three at home.  Sorry. lol)

The red stuff is Suzy Q’s no sugar added cranberry sauce.  It just happens to be in the picture.  I don’t think I’d recommend it as a dip for the Artichoke Cheese Balls.  It is so yummy, though, that I made a batch to bring along.  I did offer up some healthier items to the cause, and that was one.  :)

Find this recipe in my SparkRecipes Recipe Box.
Also find this recipe in my public recipes on RecipeZaar.
It was also included in my Thanksgiving 2009 Brainstorm menu on RecipeZaar.

Often overlooked, yet wonderful cranberries!

Ingredients
12 ounces (one standard bag) unsweetened fresh cranberries
1 cup water
1 cup Splenda
1 packet Crystal Light Orange Sunrise powder
1 packet sugar free strawberry jello powder (.3 oz)

• Rinse cranberries.  Place cranberries in 2-quart saucepan with 1 cup water.
• Stir in Splenda, drink mix, and jello powder.
• Bring to a boil over medium-high heat, stirring occasionally.
• Turn heat to medium-low and simmer, smashing and stirring every few minutes until cranberries have all popped and sauce has thickened.
• Serve warm, or place into covered container and refrigerate.

When I went into the kitchen to clean up for the night, I basically dumped all the ingredients into a pan and monitored them as I filled up the dishwasher and wiped down the counters.  I turned the stove off just shy of the desired thickness and stirred once in awhile as it cooled down right on the burner.   That’s how quick and easy this is to make.  In fact, once I make it for Thanksgiving, I remember just how tasty it is and continue to make it weekly throughout the winter.  It is WONDERFUL stirred into greek yogurt or just eaten by itself as a snack.  You can certainly freeze some bags of cranberries to make this throughout the year.  I like to leave it as a seasonal treat.

Fall scented simmer!

You can play with this recipe a bit.  The original recipe calls for raspberry gelatin, but I already had strawberry on hand.  It turned out great.  I am trying out peach on a friend a bit later.  Can’t wait to see how that comes out!  You can also swap out Crystal Light flavors.  The original recipe calls for orange.  I had Orange Sunrise on hand, so in it went.  Yes, I “went rogue” by swapping out Orange for Orange “Sunrise”.   By the way…  one of the new style long Orange Sunrise packets, intended for a 2 quart pitcher of Crystal Light, comes out to exactly 1 tablespoon.

Suzy’s recipe calls for cinnamon.  A pinch of cinnamon is a fantastic addition.  Be sure you don’t overdo it.  A pinch will do.  Not everyone in my house likes cinnamon, so I leave it out most of the time.  Suzy’s recipe also says you can make this in a crock pot.  How I overlooked that, I have no idea.  What a wonderful recipe to have simmering on the counter all day.  I just love recipes that double as holiday potpourri.  You can bet I will try that soon.  I will probably need to double the ingredients to make it in my slow cooker effectively.

Also, I have never tried, but I am betting this cranberry sauce could make a wonderful top layer for some sort of cheesecake or cream cheese based pie.  It is so easy and has many many uses.  I recommend you try it at least once, even if you don’t care for traditional cranberry sauce.

Ready for Snackin'

There it is in all its saucy glory.  It’s still pretty warm there, but it continued to thicken in the refrigerator overnight.  I just had some, mixed into Fage Total, for my breakfast.

I still don’t have much of an appetite in the morning.  So, these days I have a protein drink.  In the summer, I usually have some sort of coffee based ready-to-drink (RTD) protein.  I either have something like Atkins Cafe, or I make my own with Lean Body chocolate RTD, chocolate unsweetened Almond Breeze, and some instant coffee crystals.  In the winter, I want something warm.  So, I make myself a protein mocha.

Ingredients
1 scoop of chocolate protein powder
1 shot of your favorite sugar free syrup
fresh brewed coffee

Directions

• Place the scoop of protein powder into a travel mug. My favorite is Nectar Chocolate Truffle, though I have done this successfully with Jay Robb chocolate whey protein, Lean Dessert Chocolate Fudge Pudding, and many others. Just about any brand will work.

• Add a shot of your favorite sugar free syrup to the mug. My two favorites are Da Vinci Dulce de Leche and Monin O’Free Caramel. (The Monin syrups are typically thicker. I like my phony caramel thick.) Just about any sweet flavor will work. You can even get crazy with some orange or almond flavored syrups. Get a spoon and stir… stir… stir. Stir until the protein is completely smooth. This is important. You want to smooth it out with that little bit of liquid before you fill the cup.

• Now, grab your fresh brewed coffee… which has either been sitting with the warmer off for at least 20 – 30 minutes… or, you’ve removed the lid from the pot, letting the steam escape while the coffee cools a bit. You DO NOT ever want to mix protein powder with liquid that is too hot. Doing so is what causes those nasty clumps. Fill your mug the rest of the way up with the coffee. I like to pour with one hand whilst stirring with the other. Be careful if you do this. Don’t burn yourself then blame me for it. You’ve been warned!

• Put the lid on your travel mug and sip away. Your Protein Mocha will make you nice and warm on a cold morning, and it will provide you with a decent amount of nutrients. I love these things. I drink them all throughout the year, but nothing hits the spot better on a cold winter morn. Sometimes I add a squirt of Hershey’s sugar free syrup to the protein powder / syrup mixture. If I want to treat myself, I will add a small spoon of Smucker’s sugar free caramel topping and / or a dollop of Cool Whip Free or fat free Reddi Whip.

The body best absorbs protein in the morning and just after workouts. Protein is also filling and will help keep you satisfied. And really, just about any flavor of protein will work… and any flavor of syrup will work. Go nuts with experimentation. Just stick to a protein powder that is lower in calories and carbs, and make sure you use sugar free syrups. There is no shortage of either out there. You can also do this with plain water, if you are not a coffee lover. I love coffee, and I love mochas, and I think the coffee covers up anything unpleasant about protein powder. In any case, the taste and quality of protein powder has come a long way. Even if you think you hate them, try one of the newer brands. You might be surprised.

These also make excellent snacks for chilly Autumn or Winter evenings.

Find this recipe in my SparkRecipes recipe box!

My husband's dinner is smiling at you.

Ingredients
6 boneless skinless chicken thighs
2/3 c Miracle Whip Light
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup or store brand equivalent
1 tsp – 1 tbsp curry powder

• Rinse chicken, pat it dry, and place in slow cooker. Keep it in a single layer as best you can.
• Mix the remaining ingredients in a medium bowl then pour evenly over the chicken.
• Cook on high for about 4 hours. Stir gently before serving.

THAT
IS
IT !!!

Obviously, this is not a true curry dish like you might find in an Indian restaurant.  But, if you like the taste of curry, do not deny yourself this so-easy-it’s-silly recipe.  Many would be happy with just a teaspoon of curry powder.  I go for 1.5 to 2 tablespoons, myself.

Any mayo will work, but I truly think Miracle Whip Light gives it a certain tang that I enjoy.  I’m otherwise not a big Miracle Whip fan, so that says something here.  Other cream soups will work, such as cream of mushroom.  Today, I actually used Safeway’s equivalent to Campbell’s Healthy Request Cream of Chicken.

In the past, I’ve added things like fresh sliced mushrooms or chopped onions.  Occasionally, I add other spices to complement the curry.  You can use chicken breasts if you want a bit less fat.  I prefer thighs, as they’re nice and moist and used most often in my favorite real curry dishes.

My small thigh and a couple slices of diced and peppered tomato. On a side dish, as always.

I served this to my husband with some Yoplait Light Thick and Creamy Key Lime yogurt.  Later, we may split a mango for dessert.

The best part, of course, is that you spend 5 minutes whipping this into your slow cooker and four hours later, you’ve got dinner.  It can go eight hours on low, but I think the sauce comes out better when cooked on high.  Either way… the house smells great, and it’s almost like someone else did the cooking for you.  Almost!

Find this recipe in my SparkRecipes recipe box.

The sweet roasty goodness of Autumn veggies. Yum!

Ingredients
3.5 cups cleaned and cut acorn squash, raw
1/2 cup onions, chopped
1 large portabella mushroom cap, sliced
2 tablespoons olive oil
1 teaspoon pumpkin seed oil
morton lite salt and fresh ground pepper, to taste

Directions

• Preheat oven to 450 degrees.
• In a medium bowl, toss squash, onions, and mushrooms with salt, pepper, and olive oil.
• Place into shallow roasting dish or on baking sheet. Roast in oven for 25 to 30 minutes, until squash is tender and sweet.
• Drizzle with the pumpkin seed oil.  That’s it!!!!  Enjoy.

This is the ultimate comfort food. Sweet, healthy, and simple! A little bit of fiber, the benefits of olive oil, and just a hint of protein. Squash is a veggie that is a little higher in carbs, but you’re clocking in just 12g or so per serving with this fine dish.

As you read above, I bought the pumpkin seed oil at Wegmans. You should be able to find it in the same section as olive oil in your grocery store or among the gourmet foods.  If you’re lucky, you can access a Wegmans and buy some pre-prepped acorn squash.  This allowed me to toss this together in record time.

Could I earn money as a Pumpkin Squeezer?

Even if you can’t get to a Wegmans, you can click those links to see the nutritional stats of each ingredient.

The original recipe called for shallots.  Alas, my shallots went off before I had a chance to use them.  No matter.  I threw in some regular white onion, and I added the sliced portabella cap, while I was at it.  You can add just about any vegetables you want.  Beets… carrots… potatoes… other kinds of squash.  Go ahead and clean out the veggie drawer.  Make sure the vegetables aren’t toooo overcrowded.  If you increase the overall amount of the vegetables, you might want to add a bit more olive oil.  (I don’t need to remind you to take into account the nutritional stats of any changes you make, right?  Especially potatoes will up the carbs.)

I love all kinds of roasted Autumn root vegetables, but the acorn squash was surprisingly sweet and warmed me up on a particularly chilly Maryland night.  I think you will love it, too.  The pumpkin seed oil added a lovely and tasty touch, but if you can’t find it… don’t let that stop you.  I find a shallow baking dish easier to deal with than a lined baking sheet.  Even with the oil, they still kind of stick.

Squarshies!

Find this recipe in my SparkRecipes recipe box.

Tiny buns.

Because it is rare that I eat white carbs like bread, I don’t often make burgers.  My husband adores burgers.  When I make them, I typically help myself to 1/2 or so of a regular-sized burger with no bun, while I make a regular bunny burger for my sweet prince.  Well, it dawned on me today that I could make my own sliders out of even leaner ground beef or ground turkey or ground pork.  I can experiment with bacon, different kinds of shredded cheese… whatever my imagination can conjure up.  I can serve several, bun and all, to my husband for probably less calories than the one or two burgers he would normally have… and I can make my own small slider and feel like I’m allowed to have a whole serving of something for once.  I will still forego the bun, but I can have an actual whole cute little round burger on my plate.  How exciting!  Ok, well, it ain’t that exciting… but the possibilities for experimentation certainly are.

Football fare!

Yesterday, being out of counter space and in a hurry to get them done before game time, I threw the Wegmans burgers into a skillet with a little canola oil and cooked em up the lazy way.   Normally I use my Cuisinart Griddler which requires no oil, drains off a lot of fat, and has removable dishwasher-safe grilling plates.   (I love this thing!)   I topped them each with 1/4 slice of sharp cheddar and served them with ketchup. Since I eat mine with a fork instead of a bun, I sacrificed mine to the “see if they’re done” cutting.

Four sliders and 2/3 a banana for my man.

My 2 sliders and 1/3 banana.

As you can see, I used a salad plate while my husband received a dinner plate.  I always use small plates and small utensils at home.  Doing so helps me to control my portions, and it psyches me into thinking I have more food than I do.  I’ve been doing this for several years now.  Trust me… it works!  In fact, I picked up a good book on this very topic a few months ago: The 9-Inch ‘Diet’: Exposing the Big Conspiracy in America The book talks very specifically about how plate sizes have grown over the years and how this increase has affected our average calorie intake. Very interesting stuff and worth a browse next time you’re parked at the Barnes & Noble cafe.

In spite of watching our home team lose another heartbreaker of a game, we had a lovely lunch and a good day. I can’t wait to make more sliders. One more thing to note… as I was putting the slider buns away, I noticed they were exactly the same size as some dinner rolls I picked up from the Safeway bakery last week. I must remember to see if they’re cheaper than the specially made Pepperidge Farm rolls. Bet they are!

Once again, my slow cooker brings me great joy.  I usually make pumpkin butter in a pan on the stove.  This year I decided to give the slow cooker a shot at it.  Wow, was I pleased.  Not only did it put out a substantial quantity of tasty pumpkin butter… it made my house smell divine for 4 hours.  The spicy aroma lingered for the rest of the day, giving my home all the cozy feelings of Autumn.

The luscious ingredients being stirred into the slow cooker to later form a delectable cauldron of pumpkiny sin...

Ingredients

4 cans 100% pumpkin puree
2 cups Splenda granular
1 cup sugar free pancake syrup
juice of 1 lemon
2 tsp pumpkin pie spice

Directions

• Stir together all ingredients in slow cooker / crock pot.
• It is wise to squeeze the lemon into a separate bowl first so that you can easily remove errant seeds with a fork.
• Cook on low for about 4 hours, stirring and scraping sides once every 30 minutes or so.
• When you have achieved a thick and smooth texture you’re happy with, move the contents to a storage container and refrigerate.

While it is delicious right out of the pot, I prefer to refrigerate it for about a day before serving.  You can use it as a dip for ginger spiced cookies or graham crackers.  Adorn it with chopped nuts and fat free whipped cream.  Top pie or cake with it.  Personally, my favorite way to eat it is naked from a spoon or stirred into Greek yogurt.  This recipe makes a substantial amount, so you can try it every which way your heart desires.

Doesn't this make you want to just slam your face into the pot?

I used two 15 ounce cans of 100% pumpkin puree.  DO NOT use the pumpkin pie filling that is often stocked next to the puree.  If you use homemade pumpkin puree, you will need about 7 cups.  For the syrup, I used Safeway brand sugar free breakfast syrup.  Any sugar free syrup will probably work.  Maple syrup wannabes are recommended.  I lightly squeezed the juice out of the lemon into a bowl before adding it to the slow cooker.  This makes it easier to sift out errant seeds with a fork.  Next time, I will probably add more pumpkin pie spice.  For most people, 2 teaspoons is probably sufficient.  I like my fall foods very spicy.

Autumn Gold!

Happy noshing!

Find this recipe in my SparkRecipes recipe box.

It took one 4 cup container and one 3 1/8 cup container to store the full recipe, give or take the samples I stole along the way!  I would say it yields about 7 1/4 cups total.  I calculated for 1/4 cup serving size to get the Spark nutritional info.

Fresh out of the oven.

Ingredients
1 pound turkey breast cutlets, boneless, skinless
3/4 c sugar free blackberry preserves (I use Polaner)
1/2 c reduced carb ketchup or regular ketchup
2 tbsp red wine vinegar (I use Pompeian)
1 tsp worcestershire sauce
2 tsp chipotle chili powder (I use McCormick)
dash salt

Directions

• Preheat oven to 350 degrees.
• Lightly coat a 13 x 9 inch pan with cooking spray. Place turkey cutlets in pan, in a single layer.
• In a medium bowl, combine the remaining ingredients until consistent. Pour resulting sauce evenly over turkey cutlets.
• Bake for 1 hour or until Turkey is at safe and desired temperature.

This recipe makes 4 restaurant servings or 8 ladylike half servings. A half serving is about 1/2 a cutlet per person.  This is a spicy recipe.  You may use less chipotle chili powder, regular chili powder, or no chili powder at all to get desired level of spiciness.  Just about any hot red spice works.

This is also another very versatile recipe.  Just about any variety of sugar free jam works.  I would like to try apricot or strawberry next time.  You can also use chicken or pork in place of the turkey.  I try to use low sugar ketchup when possible.  Unfortunately, I couldn’t find any this week.  What you see in the photo is regular ketchup.  A serving is still pretty low in sugar.  I put both versions into SparkRecipes…  I came up with 11.7 grams of carbs and 4.1 grams of sugar sugar per serving using regular ketchup, and low carb ketchup yields 8.6 grams of carbs and 1.1 gram of sugar.

Last night, I decided to use only half the sauce.  I put the other half in a container in the fridge, and I’m trying to think of something different to do with it.

Ready to go into the oven!

This would probably do very well in a slow cooker at 7 or 8 hours on low. Stir up the sauce, throw the whole mess in and let her rip! I have not tried that yet, but you know I will.  It comes out of the oven a bit on the runny side, but only in the bottom of the dish where some sauce meets some turkey juice.  It thickens as it stands.  In any case, it tastes very nice.

So, I put this in the oven at 4pm.  My husband was due home at 5pm and needed to eat and go right back out.  It wasn’t until he was standing in the kitchen that I realized I somehow shut the oven off when I set the timer.  D’oh!   I’ve only been using the same oven for 8 years… what do you want from me?!  Ah well.  That just goes to prove that if a dork like me can get in the kitchen and take responsibility for making my own food… so can anyone else!

Good thing it makes for great leftovers.

If it's good enough for a Jawa, it's good enough for you.

Find the low carb ketchup version of this recipe in my SparkRecipes recipe box.
Find the regular ketchup version of this recipe in my SparkRecipes recipe box.

Mix the wet stuff with the dry stuff, bake and you're off to the races!

Ingredients
3/4 c almond meal
1/4 c flax meal
3 scoops chocolate protein powder (84 g total)
1 c old fashioned oats
1/2 c non-fat powdered milk
1/4 c egg white substitute
1/4 c Hershey’s sugar free chocolate syrup
1/4 c Joseph’s sugar free maple syrup
1/4 c canola oil
1/3 c semi-sweet mini chocolate chips

Directions

• Spray an 8×8 baking dish with non-stick spray. Preheat oven to 350 degrees.
• In a medium to large bowl, combine dry ingredients. In another medium bowl, combine wet ingredients.
• Add the wet ingredients to the dry ingredients and mix until you have a cookie or brownie batter kind of consistency.
• Place the dough into the baking pan, spreading it lightly from the center outward. (The less you drag non-stick spray around with it, the less chance of the bars sticking in spite of the spray.)
• Bake for 20 minutes. I would advise checking them around 15 minutes. If you like super-gooey, take them out of the oven at 15 min and leave them in the baking dish until completely cool. Store in the refrigerator.
• OR… you can pull them out at around 20 minutes, let them cool until just stable, place a cooling rack over the top of the pan, flip them onto the rack, then flip them back into the pan when the pan is cool.  Don’t do this too soon, though.
• OR… take the baking dish right from the oven and place it in the freezer for a few hours, and then move it to the fridge. That’s a trick I learned with carrot cake that helps maintain moisture.

Whatever you do, these are ultimately best stored in the refrigerator. I like them right out of the oven, but I love them after they’ve been in the fridge for at least one day. Some people don’t care for them out of the oven but still like them after a day of refrigeration.  I like to cut them into single servings and place into individual baggies.  Makes it easier not to mindless nosh!  Also, simply covering the pan and not cutting them at least forces you to have to think about it every time you cut one.

Lucifer the evil Cinderella cat guards mine!@~

Options
Flour swap… I was inspired by a recipe for protein bars given to me about a year ago by Ms. Joni over at Life, Food, Family.   The original recipe calls for 1/2 c almond flour and 1/2 c soy flour.  Up until today, I’ve been happy with 1/2 c almond flour, 1/4 c flax meal, and 1/4 c soy flour.  I don’t really know why I wasn’t keen on trying to use just almond meal and flax, but my friend Georgene… another one whose love for experimentation motivates me… finally convinced me to try it.  Today, I did and I’ll not look back.   In any case, as long as the amount of flours/meals totals 1 c, just about any combo works.  It all depends on the nutritional outcome you want.

Syrup swap… I believe Joni’s recipe called for sugar free Da Vinci vanilla syrup. I now use the Hershey’s in place of this, as I’ll take chocolate any way I can get it. (Hershey’s 15-calorie stuff ain’t great off the spoon, but I like it a lot when mixed into coffee or baked goods.) In the past I’ve also successfully used Monin O’Free caramel syrup and Da Vinci sugar free dulce de leche. I find the Monin caramel to be a bit thicker than the DV.

Maple swap… I know people who use the sugar free pancake syrup you can buy at the supermarket, but I’ve not tried this myself. If your digestive tract is sensitive to maltitol, this would be your preferred option.

Egg swap… Until today, I used 1 large egg where egg white substitute is used above. By happenstance, I found out that the substitute works quite nicely. If you go with a real egg, put it in the bowl first and beat it a bit before adding the other wet ingredients

Protein swap… You could alter the flavor by picking different protein powder. I bought a canister of Click that I didn’t care for in regular protein shakes. I loved it in this recipe. Unfortunately, that’s because the sugar content is higher. I steer clear of it these days.

Chocolate chip swap… Sugar free chocolate chips would lower the sugar content. Nuts would lower the sugar content but would probably increase the overall calories.

DON’T BE AFRAID TO EXPERIMENT! Swap things out based on your needs and tastes. This is a very versatile recipe!

LINKS
For nutritional info, find this recipe in my SparkRecipes Recipe Box.

Check out NutsOnline.  They have the absolute best array of bulk baking ingredients, herbs, and spices.  Great prices!

Visit Life, Food, Family for more great recipes.