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Protein/Fiber Chocolate Mini Muffins

I made these Protein/Fiber Chocolate Mini Muffins at home and my kids went crazy for them!! I had to hide them so they wouldn’t eat them all at once!!! – Dr. Ray Powell, MD

Protein/Fiber Chocolate Mini Muffins

Noodles

Shrimp & Bacon Fettuccine

Shrimp & Bacon Fettuccine.png
 

*Serves 2

Per Serving: Calories 211, Protein 25g, Total Fat 8g, Carbs 8.5g, Fiber 2.5g

Ingredients: 

  • 1/2 lb Asparagus

  • 5oz Shrimp

  • 1 package Fettuccine Miracle Noodles

  • 1 1/2 tbsp I Can’t Believe It’s Not Butter, Light

  • 1 Garlic Clove, minced

  • 1 tbsp shallot, chopped

  • 2 slices Turkey Bacon, crumbled

  • 1 tbsp Parmesan Cheese

  • 1/4 cup Nonfat Plain Greek Yogurt

  • 1/4 Whole Milk

Instructions: 

  • Cook noodles according to package directions.

  • Steam the asparagus until tender but firm. Set aside to cool, then cut into 2 inch pieces.

  • In a skillet, melt butter. Add shallot and garlic and stir until softened. Add turkey bacon and shrimp. Stir to combine.

  • Mix yogurt and milk together to get cream like constancy. Add cream to skillet, bring to a simmer and cook for several minutes until the sauce thickens slightly. Season with salt and pepper.

  • Add asparagus and noodles. Sprinkle parmesan cheese on top. Enjoy!

Simple Lemon, Shrimp & Prosciutto Pasta

Shrimp.png
 

Per Serving (4 Plates): Calories 174.5, Carbs 7 g, Protein 17 g, Total Fat 9.25 g

Ingredients: 

  • 1 bag Miracle Noodle Angel Hair

  • 2 oz. thinly sliced prosciutto

  • 12 ounces peeled and deveined tail-on large shrimp

  • 1/8 cup extra-virgin olive oil

  • 4 garlic cloves, thinly sliced

  • 2 cups cherry tomatoes, halved

  • 1/2 cup thinly sliced fresh basil

  • 1/2 tsp. salt

  • 1/4 tsp. crushed red pepper

  • 2 lemons, wedged

Instructions:

  • Cook pasta according to package directions.

  • Drain, reserving 1 cup cooking liquid.

  • Cook prosciutto in 1 tbsp.oil in a large skillet over medium-high stirring often, 1-2 minutes.

  • Add tomatoes, 1/4 cup basil, salt, & red pepper.

  • Cook about 4 minutes.

  • Add shrimp, cook about 3-4 minutes.

  • Stir in up to 1 cup saved cooking liquid to thin sauce to desired consistency.

  • Squeeze juice from 1 lemon into sauce.

  • Stir in pasta & 2 tbsp. oil.

  • Cut 1 lemon into wedges.

  • Divide pasta evenly among 4 plates

  • Top with prosciutto & remaining 1/4 cup basil.

  • Serve with lemon wedges.