Tag: protein

Cakes · Desserts

3 Ingredient Protein Cupcakes

cathysmahaLeave a comment

I admit that I have a sweet tooth but am also trying to get more protein into my diet. My grandchildren love a dessert as well so I had to try this easy recipe that packs some protein power! They were delicious, more like a sponge cake but all the grandchildren liked them, except those that don’t like chocolate. It would be fun to play with different flavors and I will do that next time. No need for frosting in my opinion, but do what sparks joy in you!

3 Ingredient Protein Cupcakes

INGREDIENTS:
  • 1 package Pillsbury Zero Sugar Devil’s Food Cake Mix (Fork-Lore: I used regular chocolate cake mix)
  • 5.3 oz Greek Yogurt (adds a boost of #protein!)
  • 1 Premier Protein Chocolate Shake (Fork-Lore: I used Oikos chocolate protein drink)
DIRECTIONS:
  1. 1. Preheat your oven to 350°F (175°C).
  2. Spray a silicone muffin mold with cooking spray.
  3. Combine all three ingredients in a bowl and mix well.
  4. Scoop the batter into the muffin mold.
  5. Bake for 12 minutes.
  6. Let them cool slightly before removing from the mold.
  7. Optional: Top with Pillsbury Zero Sugar frosting or your favorite healthy icing! 🍰

Recipe from Tik Tok LivingMyBestLife4_me

Breads · Breakfast

One Bowl High Protein Breakfast Biscuits

cathysmahaLeave a comment

High protein recipes catch my attention and I’m always looking for something new for breakfast. These biscuits did not disappoint. I shared them with the younger grandkids and they loved them (ages 4-10). It would be fun to experiment with other add-ins but this one is perfect. They come out of the oven with crispy edges and are delicious leftover.

One Bowl High Protein Breakfast Biscuits

INGREDIENTS:
  • 1.5 cups cottage cheese, liquid drained (if watery)
  • 4 eggs
  • 2 cups spinach, finely chopped
  • 1.5 cups shredded cheddar cheese, divided
  • 1/3 cup chives, diced
  • 2 cups ham, chopped
  • 1.5 cups all purpose flour
  • 1 T. baking powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
DIRECTIONS:
  1. Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment, spray lightly.
  2. In a bowl, whisk cottage cheese and eggs.
  3. Add flour, baking powder, garlic, powder, onion powder, and salt. Mix together.
  4. Fold in spinach, ham and half of cheddar cheese.
  5. Scoop 1/3 cup mounds onto baking sheet and press slightly. Top with remainder of cheese.
  6. Bake 14-18 minutes until golden brown. Cool and enjoy.
  7. Hint: Store leftovers in the refrigerator. I also froze some for later.

Recipe from Linday Pleskot

New Favorite · Salads · Vegan · Vegetarian

Peach Quinoa Salad

cathysmahaLeave a comment

Fresh Colorado Peaches are the best!  Quinoa is a favorite so why not pair them together with other scrumptious ingredients for a yummy, cool summer salad!

PEACH QUINOA SALAD

1/4 cup chopped parsley
1/4 cup lime juice
1 tsp. agave nectar or honey
1 tsp. sea salt
1/2 cup olive oil
3 cups cooked quinoa
1 Tbsp. chopped parsley
2 fresh Peaches cut into chunks
1/2 cup dried wild blueberries (or bing cherries)
1/2 cup spicy pecans chopped
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced cucumber
1/2 cup diced red pepper
1/4 cup chopped scallions
1/4 cup red onion diced

  • Mix the first 5 ingredients in a bowl; set aside.
  • Add the other ingredients together in a larger bowl.
  • Mix in the dressing. Garnish with parsley. Serve.

Recipe from reluctantentertainer.com

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

cathysmaha2 Comments

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

Family · My Roots · New Traditions

Stuffed Green Peppers with Quinoa…a new twist on an old favorite!

cathysmaha1 Comment

Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid.  My taste buds have matured with age, and I love almost all vegetables.

I decided I would experiment with stuffed peppers and loved this recipe, substituting quinoa for the rice.  The result was a protein rich, yummy AND healthy dish.   When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture.  Fabulous!  This will also be a new meatloaf recipe to add to my collection.

Mini Meatloaf

STUFFED GREEN PEPPERS WITH QUINOA

6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa

  • Preheat oven to 350 degrees. Precook quinoa according to package directions.
  • Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.

  • Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and sauté for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.

  • In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
    5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.

  • Bake, uncovered, for 1 hour.