Chipotle Corn Pizza

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*Serves 8

Per Serving: Calories 164, Protein 12g, Total Fat 4g, Carbs 15g, Fiber 6g

Ingredients: 

  • 1 chicken breast

  • 2 tsp taco seasoning or chili powder

  • pinch of salt

  • 1/2 tbsp olive oil

  • 1 mama Mary’s Thin & Crispy 12” Crust

  • 1 can chipotles in adobe sauce

  • 1 cup shredded cheddar cheese

  • 1 small can pizza sauce

  • 3/4 cup mini bocconcini balls, sliced

  • 1/2 red pepper, diced

  • 1 small red onion, diced

  • 1/2 cup corn

  • 1/3 cup cilantro, chopped

  • red chili flakes, for garnish

Instructions: 

  • Preheat BBQ to high heat (500 F).

  • Cut raw chicken breasts in half, then coat each piece in taco seasoning, olive oil and a bit of salt, rubbing all over chicken well.

  • Grill for 10–15 min, flipping once. Remove from heat once cooked and slice up once cooled.

  • Turn BBQ to med-low heat (400 F).

  • Meanwhile, prepare pizza toppings. Mix 1 tbsp adobe sauce with pizza sauce and spread over pizza crust.

  • Top with cheddar cheese and spread re pepper, red onion and corn all over pizza.

  • Add a bit of salt to season, and then add chicken and top with bocconcini cheese slices.

  • Place pizza on the grill (making sure heat is much lower) and cook for 10 minutes, or until cheese is melted. Remove from heat and top with cilantro and red chili flakes.

  • Cut with a pizza cutter & enjoy!

BBQ Salmon & Avocado Salsa

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*Serves 8

Per Serving: Calories 187, Protein 22g, Total Fat 8g, Carbs 5g, Fiber 2g

Ingredients: 

  • 4 frozen or fresh salmon filets

  • olive oil

  • brown sugar

  • salt & pepper to taste

    Avocado Salsa

  • 2 avocados, diced

  • 2 red peppers, diced

  • 2 yellow peppers, diced

  • 2 small red onions, diced

  • juice of 2 limes

  • 3/4 cup cilantro, chopped

  • 1 tsp salt

  • 3/4 tsp red chili flakes

Instructions: 

  • Preheat BBQ to med-high heat.

  • Brush salmon with a little bit of olive oil, then brown sugar. Season with salt & pepper then put on the grill skin-side down for 10–12 min, watching carefully.

  • Meanwhile, mix together the salsa.

  • Remove salmon from the grill and toss with salsa.

Grilled Chicken & Ranch BLT Salad

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*Serves 8

Per Serving: Calories 315, Protein 32g, Total Fat 10g, Carbs 15g, Fiber 7g

Ingredients: 

  • 4 chicken breasts

  • 2 packages baby kale

  • 2 heads Romaine lettuce

  • 2 red onions, sliced

  • 1 avocado, sliced

  • 16 slices low fat turkey bacon

  • 2 cups bocconcini cheese, sliced in half

  • 2 cups heirloom cherry tomatoes, sliced in half

  • 1 cup Walden Farms Balsamic Vinaigrette

  • Walden Farms Ranch

Instructions: 

  • Preheat BBQ to med-high heat.

  • Slice chicken breasts in half lengthwise. Place in a large plastic bag with Balsamic Vinaigrette, mix well, letting sit for 10 min or so.

  • Meanwhile, add romaine and baby kale to a large bowl, then add cherry tomatoes, bocconcini, red onions and sliced avocado.

  • BBQ chicken for 4–5 min per side. Remove from BBQ and set aside, then slice when cooled slightly.

  • Meanwhile, cook turkey bacon (5–7 min on med-high heat, flipping occasionally). Add chicken, toss with ranch dressing and serve!

Pumpkin Spice Doughnuts

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*Serves 6

Per Serving (2 doughnuts): Calories 108, Protein 10g, Total Fat 2.5g, Carbs 15g, Fiber 3g

Ingredients: 

Instructions: 

  • Preheat oven to 350° F.

  • Combine the FlapJacked mix, pumpkin pie spice, baking powder and truvia into a small bowl.

  • In another (medium) bowl, combine almond milk, egg and pumpkin puree.

  • Use a spoon to dollop batter into a greased doughnut pan(s). Batter should fill doughnut pan to the center, but don't cover the center. (You should have enough batter for 12 doughnuts.)

  • Bake for 12-14 minutes. Allow to cool for just a moment while you mix the truvia and cinnamon and place in a large resealable bag. Shake each doughnut in the sugar, tap off excess.

  • You will not use all of the sugar mixture- but extra helps coat the doughnuts easier. ENJOY!



Shrimp & Bacon Fettuccine

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*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!

Grilled Chicken Wrap

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*Serves 1 

Per Serving: Calories 202, Protein 28.5g, Total Fat 5g, Carbs 17.5g, Fiber 10g

Ingredients: 

  • 1 La Factory Low Carb Tortilla

  • 3oz boneless, skinless chicken breast, grilled & chopped

  • 1 cup romaine Lettuce, shredded

  • 1 tbsp Walden Farms Amazin’ Mayo

  • 1/2 medium Tomato

  • Salt & Pepper to taste

Instructions: 

  • Grill chicken on bbq or George Forman grill (approx. 20-25 minutes), flip halfway through.

  • Microwave the tortilla until slightly warm (approx. 5–10 seconds); lay tortilla flat and spread Walden Farms Amazin’ Mayo down the center, lay chicken, tomato and lettuce on top.

  • Fold tortilla like a burrito.

Easy Savory Crepes

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Recipe makes 4 servings, 2 crepes per serving.

Calories 161, Total Fat 5.5g, Protein 14g, Carbohydrates 14g, Fiber 3.5g.

Ingredients: 

  • 1/2 cup FlapJacked Buttermilk Protein Pancake & Baking Mix*

  • 1/2 cup FlapJacked Buttermilk Pancake & Baking Mix*

  • 1/2 tsp honey

  • 1/8 tsp salt

  • 1 cup almond milk

  • 1 egg + 1 egg white

  • 1 tbsp green onion

  • 1/2 cup grape tomatoes

  • 1/2 sliced avocado

  • 2oz smoked honey turkey breast

  • 1/4 cup non-fat greek yogurt

  • Instructions: 

  • Place Baking Mix, honey, salt, eggs, and almond milk in blender and puree mixture until smooth and bubbles form on the top (about 30 seconds).

  • Add green onions and let mixture sit for 15 minutes. Prior to cooking, give a little stir.

  • Heat a 8" non-stick skillet over medium-low heat. Lightly spray pan with non-stick spray.

  • Add 1/4 cup batter and swirl in pan to cover bottom of skillet. Cover and cook until bottom of the crepe is golden brown and looks dry on top (2-3 minutes).

  • Loosen the edge of the crepe with a rubber spatula then with your fingers, quickly flip. Cook for an additional 1 minute and remove from pan.

  • Place cooked crepe in a covered dish and repeat until batter is gone.

  • Fill with desired fillings and ENJOY!

Spinach & Mushroom Quiche Cups

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Recipe makes 6 servings, 2 quiche cups per serving.

Calories 224, Total Fat 10.5g, Protein 18g, Carbohydrates 11g, Fiber 2.5g.

Ingredients: 

  • 1–1/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix*

  • 1/2 cup water

  • 1 tbsp olive oil

  • 1/2 cup white mushrooms (chopped)

  • 1/4 cup diced red onion

  • 2 cups (fresh) baby spinach leaves

  • 4 eggs +4 egg whites

  • 1/4 cup almond milk

  • 6 pieces turkey bacon, cooked & chopped

  • 1/3 cup shredded Swiss cheese

  • salt & pepper to taste

  • Instructions: 

  • Put FlapJacked mix and seasoning in a bowl and whisk together. Add in water and stir until you have a thick, sticky dough. Place in the refrigerator.

  • Place a large skillet over medium heat.

  • Add the oil, mushrooms, onion, and season to taste with salt and pepper. Cook until onion are soft and the mushrooms are dry and lightly browned (10 minutes.)

  • Add in spinach, stir and remove from heat (until slightly wilted). Set aside to cool slightly.

  • Remove the dough from the refrigerator and cut into 12 equal pieces.

  • Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.

  • Heat oven to 375˚F. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill out about half of the cup) and set aside.

  • Whisk the eggs, egg whites, milk, and a pinch of salt and pepper until well combined. Stir in the cheese and chopped bacon, followed by the mushroom, onion and spinach mixture.

  • Pour the egg mixture evenly between the muffin tins, filling each about halfway.

  • Place in the oven and bake for about 20 minutes (until quiches are golden brown on top and set in the middle).

  • Remove from the oven and let the pan cool for 10 minutes. Serve and ENJOY!

Tomato Tartlets

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Recipe makes 6 servings, 2 tartlets per serving.

Calories 90, Total Fat 3g, Protein 6g, Carbohydrates 10g.

Ingredients: 

  • Instructions: 

  • Preheat oven to 350°F.

  • In a bowl, combine all ingredients except for the tomatoes. Mix with a spoon until you end up with a thick, sticky batter.

  • Let batter sit and slice the tomato into twelve thin, small slices. Remove seeds from the tomato slices.

  • Spray nonstick cooking spray in a muffin tin.

  • Drop rounded tablespoons full of batter into each well of the muffin tin.

  • Use your fingers to flatten each mound, spreading evenly in the well.

  • Place each slice of tomato into each well and press down lightly into the batter.

  • If desired, sprinkle a little bit of sea salt onto each tartlet. Place in the oven and cook for 14 minutes or until edges of each tartlet are golden brown. ENJOY!

Low Carb Salad on a Stick, Italian Style

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Recipe makes 4 servings, 1 skewer is one serving.  

Calories 57, Total Fat 3.75g, Protein 4g, Carbohydrates 3.5g.

Ingredients: 

  • 4 cups romaine lettuce, chopped into large chunks (1 bag of chopped romaine lettuce will work)

  • 8 large black olives, pitted

  • 8 small cherry tomatoes or grape tomatoes

  • 6 slices of reduced-fat salami, each slice cut into fours, see shopping tips

  • 8 teaspoons Walden Farms Italian Dressing

  • 2 teaspoons Parmesan cheese

  • 4 wooden, bamboo or other disposable skewers (such as plastic)

  • Instructions: 

  • To make each salad stick:
    a. Place 1 little triangle of salami on wooden stick.
    b. Make a small stack of lettuce (about ¼ cup of lettuce) and thread onto stick.
    c. Next, add 1 olive
    d. Add 1 more stack of lettuce
    e. Add 1 tomato
    f. Repeat these steps two more times ending with 2 triangles of salami on top
    g. Place on serving plate. Drizzle each with 2 teaspoons salad dressing and sprinkle ½ teaspoon Parmesan cheese on each.

    These can be prepped in advance and stored in the refrigerator. Drizzle the dressing and sprinkle with cheese just before serving.

Cheeseburger Lettuce Wraps

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Per Serving (Serves 2) : Calories 244.5, Carbs 6 g, Protein 32 g, Total Fat 9 g

Ingredients: 

  • 6 oz. ground beef 95 % lean

  • 1/2 pkt. HealthyWeight Beef Pasta Soup

  • 2 slices Lisanatti Cheddar Cheese

  • 2 large lettuce leaves

  • 1/4 medium tomato, sliced

  • Walden Farms condiments

Instructions:

  • Preheat the oven to 350 degrees.

  • In a small bowl, combine the ground beef and 1/2 packet of HealthyWeight Beef Pasta Soup mix

  • Mix well.

  • Shape into 2 patties.

  • Place in a greased baking dish.

  • Bake, uncovered at 350 degrees for 30-35 minutes or until meat is no longer pink.

  • Remove from oven, place one slice of cheese on each patty and cook for an additional 5 minutes.

  • Place each burger on a large piece of lettuce.

  • top with tomato and wrap the lettuce up over the top and serve.

  • Add your choice of Walden Farms condiments.

Simple Lemon, Shrimp & Prosciutto Pasta

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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.

Brownie-Kabob's

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Per Serving (3 pieces): Calories 183, Carbs 9g, Protein 22g, Total Fat 5.5g

Ingredients: 

  • 1 Eat Me Guilt Free Chocolate Brownie

  • 1 Eat me Guilt Free Blondie Vanilla Brownie

  • 4 Strawberries

Instructions:

  • Divide brownies into six pieces each.

  • Cut strawberry into three pieces.

  • Set aside

  • Layer on kabob as follows: strawberry slice, Blondie Vanilla Brownie, strawberry, Chocolate Brownie and strawberry.

  • Repeat on each of the six kabobs.

Mozzarella Sticks

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Per Serving (2 pieces): Calories 115, Carbs 2g, Protein 7g, Total Fat 5g

Ingredients: 

Instructions: 

  • Preheat oven to 400F.

  • Line a baking sheet with parchment paper and set aside.

  • Add mozzarella stick pieces to a plastic bag and freeze for 30 minutes.

  • Add Quest protein chips to a medium ziplock bag and crush to a crumb size.

  • Add crushed protein chips, almond flour, and whisked egg to three individual bowls.

  • Remove mozzarella stick pieces from freezer, coat in almond flour, egg, and finally crushed Quest protein chips, place onto baking sheet.

  • Freeze mozzarella sticks on lined baking sheet for 10 minutes.

  • Remove mozzarella sticks from freezer and bake for 5 minutes at 400F, flip and cook for an additional 5 minutes.

  • Plate game day mozzarella sticks warm, sprinkle on chopped parsley, and serve with marina sauce. 

Baked Turkey Meatballs

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Per Serving (3 meatballs): Calories 207, Carbs 13.5g, Protein 20.5g, Total Fat 8g

Ingredients: 

  • 1 pound ground turkey

  • 1 egg

  • 1/2 cup bread crumbs

  • 1/4 cup chopped parsley

  • 1 clove garlic, finely diced

  • 1/4 cup shallot or onion, finely diced

  • 1 tablespoon tomato paste

  • 1 teaspoon salt, or to taste

  • 1 teaspoon pepper, or to taste

  • Walden Farms BBQ sauce 

Instructions: 

  • Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside.

  • In a bowl, mix all ingredients together thoroughly with your hands.

  • Roll into about 20 meatballs and place on pan.

  • Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

  • Glaze meatballs with any of our Walden Farms BBQ sauce and pop back in the oven for 5 minutes!

High Protein Oatmeal

High Protein Oatmeal
 

*Serves 1

Per Serving: Calories 176.5, Carbs 12g, Protein 27g, Total Fat 3g, Fiber 4g

Ingredients: 

  • 1 pkt or scoop vanilla Unjury Protein Powder*

  • 1/2 cup Quaker Oats

  • 3/4 cup unsweetened almond milk

  • 2 tbsp PB2 Peanut Butter

  • 1/2 tbsp cinnamon

Instructions: 

  • Mix all ingredients except milk in a microwave safe bowl.

  • Stir in almond milk and heat for 1:30 to 2:00 minutes in the microwave.

Seasoned Creamy Chicken

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*Serves 1

Per Serving: Calories 168, Carbs 10g, Protein 27g, Total Fat 2g

Ingredients: 

  • 1 pkt CarbEssentials Creamy Chicken Soup w/ Vegetables Mix*

  • 2/3 cup water

  • 1/4 cup each (Oregano, Basil & Garlic Powder)

  • 1 tbsp dried onion flakes

  • 1 tbsp fat free cream cheese

  • 1/2 breast boneless skinless chicken breast, cubed & cooked

Instructions: 

  • Prepare soup as directed on package, adding oregano, basil, garlic powder, onion flakes, cream cheese and COOKED chicken cubes; stir until well blended.

  • Microwave on medium-low for 2–4 minutes or until hot; stir again and serve.

BLT Salad Wrap

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*Serves 1

Per Serving(: Calories 155, Carbs 15g, Protein 18g, Total Fat 4g, Fiber 8g

Ingredients: 

  • 1 La Factory Low Carb Tortilla

  • 4 slices extra lean turkey bacon

  • 1 medium Roma Tomato, chopped

  • 1/2 cup Romaine lettuce, shredded

  • 1 tbsp fat-free mayonnaise

Instructions: 

  • Cook turkey bacon according to the package instructions; once cool enough to handle, chop coarsely.

  • Warm tortilla in the microwave (approx. 5–10 seconds); lay tortilla out flat on serving plate, spread mayonnaise all over the tortilla, leaving about 1 inch of space around the perimeter.

  • Layer the lettuce, bacon, and tomato on top of the tortilla; roll up tightly and enjoy.

Lemon-Garlic Marinated Shrimp

Lemon-Garlic Marinated Shrimp
 

*Serves 8

Per Serving(4 shrimp): Calories 101, Carbs 2g, Protein 15g, Total Fat 4g

Ingredients: 

  • 1¼ pounds cooked shrimp

  • 3 tablespoons minced garlic

  • ¼ cup lemon juice

  • ¼ cup minced fresh parsley

  • 2 tablespoons extra-virgin olive oil

  • salt & pepper to taste

Instructions: 

  • Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

  • Add lemon juice, parsley, salt and pepper.

  • Toss with shrimp in a large bowl.

  • Chill until ready to serve. Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Protein-Packed Spinach & Artichoke Dip

protein-packed spinach & artichoke dip
 

*Serves 4

Per Serving: Calories 115, Carbs 10g, Protein 9g, Total Fat 1g, Fiber 6.5g

Ingredients: 

  • 8 oz 0% (fat-free) greek yogurt

  • 8 oz 1% no-salt added, non-fat cottage cheese

  • 1 10 oz package of frozen spinach, thaw and press all water out of it

  • 1 14 oz can quartered artichoke hearts (in water, not marinated)

  • 1 5 oz can water chestnuts, diced

  • 1 packet ranch dips seasoning

  • 2 cloves fresh garlic

Instructions: 

  • Preheat oven to 350 degrees. In a food processor (or blender) process cottage cheese until completely smooth.

  • Add in greek yogurt and ranch seasoning.

  • Peel and smash garlic cloves with the flat edge of a knife and add to food processor.

  • Strain all water out of spinach and add to processor and process until smooth.

  • Strain as much water out of artichoke hearts as possible... this is important so you don't get a watery dip. Add artichoke hearts to processor and pulse until combined...don't over process!

  • Transfer dip into a bowl.

  • Dice up water chestnuts make sure excess water is strained out before adding to dip. stir until mixed in and transfer to a oven safe dish.

  • Sprinkle the top with shredded parmesan cheese and place in the oven for 20-25 min or until cheese begins to brown and bubble on top. Serve with veggies!