My Recipe Book

Home Made Chocolate Protein Bars

2011-11-12T21:56:00.002+05:30

8 Serving

INGREDIENTS

200 g Oats
30 g Whey Powder (use chocolate flavour)
2 Table Spoons Natural Peanut butter (any brand)
3 Egg Whites
2 150 g Bananas (or average size)
1 Table Spoon Honey (Natural version if possible)
100 Ml Skim Milk
1 tsp cinnamon

DIRECTIONS

Preheat your Oven for 5 minutes at 180 C Mix the oats, the whey and the cinnamon. Add the Peanut Butter and stir in throughly. Add your three egg whites, your mashed up banana and the honey and again, stir in really well whilist slowly add the 100ml of skimmed milk. Once fully stirred, spoon the mixture into a greased lined cake tin and smooth with knife until nice and level. Place in oven for 15 minutes at 180c.

Remove from oven and allow to cool slightly, (beware this is very hot and sticky) then cut into 8 bars.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :147
Protein (g) 9.5
Carbohydrates (g) :21.3
Fat (g) : 3.4

Strawberry & Banana Oatmeal

2011-11-12T21:55:00.004+05:30

INGREDIENTS

1/2 cup steel-cut oats
1/3 cup oat bran
3/4 cup frozen or fresh strawberries
1 medium banana, sliced
1.5 scoops strawberry or vanilla whey protein powder
Water, as directed
1⁄4 teaspoon salt
Dash of cinnamon (big dash)

DIRECTIONS

In the evening, prepare the oats in the same manner as the Blueberry Oatmeal recipe. Again in the morning, bring the oats to a simmer and add the banana, salt, cinnamon, and oat bran. Keep stirring and simmer until you have the desired consistency (10 minutes or so), remove from heat, and stir-in the strawberries and protein powder.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :696
Protein (g) 50
Carbohydrates (g) 115
Fat (g) : 11

Tuna & Cheese Melts

2011-11-12T21:55:00.002+05:30

INGREDIENTS

6 ounce can of tuna
1 egg white (stirred beaten)
2 tablespoons of oatmeal (USA tablespoons, UK you need 4 TS)
2 TS of diced onion
1/4 teaspoon of garlic powder
2 tsp of mozarella
Some salt and pepper

DIRECTIONS

Throw all the ingredients (except the mozarella) into a bowl. Heat the pan, spray with non stick spray (you can use olive oil if you want). Make 2 patties by just dumping half the mixture into each pile and sort of shape it much as you want to.Cook one side until brown (not long) then turn , when the second side is nearly done, sprinkle cheese over it. (I have used plain old cheddar cheese instead of Mozeralla and it still works fine, but Mozeralla seems better.Place under grill for about 1 minute tops to melt the cheese. You can then serve with your choice of carbs, potatoes, oven chips/fries etc or a just a good salad

NUTRITIONAL INFORMATION (PER SERVING)

Calories :145
Protein (g) 25.5
Carbohydrates (g) :4.5
Fat (g) : 2

Vegetarian Chili

2011-11-12T21:54:00.004+05:30

4 Servings

INGREDIENTS

4 egg whites large
16 oz tofu, burger mix
1 cup chopped onion
1 cup chopped green pepper, sweet (bell)
1/2 cup slices carrot
3 cloves garlic
16 oz crushed tomato canned
16 oz tomato sauce
16 oz canned kidney beans
2 tbsp chili powder
3/4 cumin seed
1/4 tsp cayenne pepper

DIRECTIONS

Use 1 package vegetarian burger mix (enough to make four burgers)Cook the four burgers according to package directions. Chop onions, green peppers and garlic. Combine the rest of the ingredients in a large pot. Crumble the burgers with your fingers and add to chili sauce. Simmer for 30 minutes

NUTRITIONAL INFORMATION (PER SERVING)

Calories :360
Protein (g) 30
Carbohydrates (g) :62
Fat (g) : 3
Carb - Protein - Fat % Ratio: 63-30-7

Turkey Meatloaf

2011-11-12T21:54:00.002+05:30

6 Slices

INGREDIENTS

4 egg whites large
1/2 tsp garlic powder
1/2 cup ketchup, unsweetened
4 oz quaker oatmeal
1 cup boiled unsalted onion
2 dash ground black pepper
8 oz medium tomatillo salsa
1 lb ground raw turkey
1 cup a soup - vegetable soup, spring mix

DIRECTIONS

Mix all ingredients except ketchup until well blended. Place in meatloaf pan and cover the top of the meatloaf with ketchup. Bake in a preheated oven at 350 degrees for 1-1/2 hours.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :164
Protein (g) 16.5
Carbohydrates (g) :9
Fat (g) : 7
Carb - Protein - Fat % Ratio: 22-41-37

Potato Salmon with Cucumber

2011-11-12T21:54:00.000+05:30

INGREDIENTS

32 oz atlantic wild raw salmon
1/4 cup raw lemon juice
1 large 7-8” raw carrot
1 tsp bay leaf crumbled
1/2 medium peeled raw cucumber
8 oz no fat ‘real dairy’ 2 tbsp
1/2 small raw onion
1 medium 2.5” roughly onion

DIRECTIONS

Added ingredients: 2 cloves and 1 black peppercorn.Arrange the salmon steaks in a large skillet. Pour the lemon juice over the salmon. Fill the skillet with 1 inch of water. Add sliced carrot, thinly sliced onion, cloves, bay leaf and peppercorn. Bring to a boil, then reduce heat and cover. Simmer gently for 20 minutes, or untill fish flakes easily with fork. Remove fish to warm platter, and serve with carrots on side as garnish. Mix peeled, chopped cucumber, 1/2 chopped onion and sour cream together and serve as a sauce.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 343
Protein (g) 26
Carbohydrates (g) :5.5
Fat (g) : 7.5
Carb - Protein - Fat % Ratio: 12-54-34

Spicy Beef Chilli

2011-11-12T21:53:00.003+05:30

4 Servings

INGREDIENTS

822 grams Stewed cajun tomatoes
1 cup tomato sauce (hunts)
4 oz old el paso green chilies chopped
1 raw onion, medium size
24 oz pre cooked extra lean 4% fat ground beef
60 grams chili seasoning (lawry’s)
1/4 tsp cumin seed
1/4 tsp ground cayenne pepper
1/4 tsp garlic powder

DIRECTIONS

1. In large sauce pan combine all ingredients.
2. Simmer for 30 minutes
3. Remove from heat and serve hot with shredded cheese.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :343
Protein (g) 40.5
Carbohydrates (g) :32.5
Fat (g) : 37.5
Carb - Protein - Fat % Ratio: 21-26-54

Spicy French ‘Un’ Fries

2011-11-12T21:53:00.001+05:30

4 Servings

INGREDIENTS

1 1/2 cup raw onion
2 large potatoes approx 4” diameter
2 servings mazola, cooking oil spray
1/2 tsp fresh ground chili pepper (laurel leaf)
1 tsp garlic salt(lawry’s)

DIRECTIONS

Cut potatoes lengthwise (like French Fries). Preheat oven at 375 degrees. Combine garlic salt and red chili pepper (adjusting amounts to suit your taste). Arrange the potato strips in a single layer in a glass baking dish. Coat the potatoes with the vegetable oil spray. Flip them over and spray the other side. Sprinkle with garlic salt and red pepper seasoning. Bake at 375 degrees for one hour. Note: A serving of the spay oil is a 2.5 second spray.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :53
Protein (g) 4
Carbohydrates (g) :10
Fat (g) : 1.5
Carb - Protein - Fat % Ratio: 67-25-8

Chocolate Brownies

2011-11-12T21:52:00.005+05:30

20 Servings

INGREDIENTS

EGG WHITE, CHICKEN, RAW - fresh 2 large
HONEY - honey 1/2 cup
IsoPure Chocolate 1.5 carb 200 grams
MILK, COW’S, NONFAT (SKIM) - fluid w/o added Vit-A 1/2 cup
Natural Peanut Butter (Smucker’s) - Creamy 1 cup
Oatmeal, Old Fashioned - 100% Whole Grain 2 Cups

DIRECTIONS

We used IsoPure here mostly because I had some. Sub with your favorite chocolate protein powder and adjust the number accordingly.Mix the pb and honey in a bowl, microwave on full for 100 secs. Add the rest and mix together. This is tough to mix and it takes time. If you don’t have the tools you may want to cut the oatmeal a bit to make it easier to work.Preheat oven to 320 deg. Smooth into 13x9 tray bake for 20 minutes. Oven times may vary, use the toothpick test.
Cut into 20 equal bars and wrap and store in fridge These portions are what we did for portion control but can be modified however.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :170
Protein (g) :12
Carbohydrates (g) :15
Fat (g) : 7
Carb - Protein - Fat % Ratio: 36-28-37

Beef and Bean Stew

2011-11-12T21:52:00.003+05:30

2 Servings

INGREDIENTS

1 1/2 cup raw onion
3 tsp extra virgin olive oil
1/2 tsp red or cayenne pepper
1 cup canned kidney beans
6 oz round eyte beef, roasted, trimmed to 0” fat
1 cup beef canned boullion broth
1/2 cup canned tomato puree
1 cup ready to server pace picante salsa
1 tsp chilli powder
1 tsp ground basil
1/2 curry powder
1 tsp ground oregano

DIRECTIONS

In sauce pan cook beans and onion in 2 tsp of oil until tender, then add tomato puree, sauce beef broth, spices and salsa. Continue to cook vegetable mixture under medium heat until hot. While the vegetables are cooking, in non stick pan add remaining oil and stir fry beef until cooked. Add beef to vegetables and simmer for 5 minutes. Place equal amounts on 2 plates and serve.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :422
Protein (g) :37
Carbohydrates (g) :43
Fat (g) : 13
Carb - Protein - Fat % Ratio: 39-34-27

Home Made MRP

2011-11-12T21:52:00.001+05:30

INGREDIENTS

2 scoops VPX Micellean Protein or Snytrax Isomatrix or equivalent casein/whey blend
50 grams of quaker rolled oats
1/2 tbsp Udo’s choice oil or flax seed oil (7grams)

DIRECTIONS

Simply add all the ingredients to blender and blend thoroughly for around 30 seconds. This home made MRP, is superior to the maltodextrin filled off the shelf MRP’s and has the distinct advantage of being highly adjustable depending on your current diet and/or macronutrient requirements. The addition of a banana adds additional carbs and texture if required. The protein sources used are whey/micellar casein blends which offer a slow and fast acting protein ideal for general day to day use.

NUTRITIONAL INFORMATION (PER SERVING)

Calories :437
Protein (g) :45
Carbohydrates (g) : 35
Fat (g) : 12

Whole Oat Flax Loaf

2011-11-12T21:51:00.005+05:30

12 Servings

INGREDIENTS

1 3/4 cups Water 1 3/4 cup
1 tbsp Bakers Yeast
1 tbsp raw honey
2 tsp sea salt
2 tbsp milk, non fat, dry - regular
2 tbsp Udos choice
4 cups whole oat flour
1/4 cup flax seed fresh ground

DIRECTIONS

Dissolve yeast in warm water, Add honey, salt, milk powder, oil and 2 cups whole oat flour. Stir well. Add ground flax seed and remaining flour. Knead on lightly floured surface until smooth and elastic. Shape and put in oiled loaf pan. Let rise until doubled in bulk. Bake at 350F for 45 to 50 minutes until done.
Alternatively, if you have a bread machine, use bread machine yeast and just follow the general bread making instructions for your machine. With mine you just mix the ingredients as instructed in the machine, allow to allow to rise and then let the machine do the rest. This is an excellent bread to use for dipping oils. I use equal parts extra virgin olive, flax oil and garlic and herb spices. This is fantastic with the bread fresh from the oven (or machine).

NUTRITIONAL INFORMATION (PER SERVING)

Calories :173
Protein (g) :6.5
Carbohydrates (g) : 24
Fat (g) : 6
Carb - Protein - Fat % Ratio: 55-15-30

Beef Chop Suey

2011-11-12T21:51:00.003+05:30

2 Servings

INGREDIENTS

6 large egg whites
7 oz beef eye , fat trimmed.
3 cups Danish raw cabbage
2.5 stripes raw celery
2 cusp raw mushroom, sliced or pieces
1.5 cups mature soybean
2 cusp water chestnut , chinese canned
1.5 cups chopped raw onion
2 tsp olive oil
2 tbsp apple cider vinegar
1 tbsp soy sauce
1/2 cup broth bouillin canned, ready to serve , beef.

DIRECTIONS

In non stick pan, place 1 tsp olive oil and beef. Cook until beef is done. In another pan while beef is cooking add 2 tsp olive oil, cabbage, celery, mushrooms, sprouts, water chestnuts, vinegar and onion. Cook until entire mixture is hot, then add soy sauce, beef stock and cooked beef. Cook for 5-10 minutes to blend flavors. Place equal amounts on two plates and serve hot

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 471.5
Protein (g) : 37
Carbohydrates (g) : 50
Fat (g) : 17.6
Carb - Protein - Fat % Ratio: 40-29-31

Breakfast Zucchini Pie

2011-11-12T21:51:00.001+05:30

2 Servings

INGREDIENTS

6 large egg whites
3 small onions raw
1 1/2 tsp extra virgin olive oil
1 dash ground black pepper
1 tsp ground turmeric
1 tbsp raw parsley
5 cusp chopped zucchini w/skin raw
2 cloves raw garllic
2 tbsp fresh basil
1 tsp ground oregano
2 oz low moisture mozzarella cheese, part skim

DIRECTIONS

In medium non stick skillet saute pan cook all vegetables and spices except turmeric in 1/2 tsp olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute pan heat 1 tsp olive oil, add 1/2 egg mixture and cook until omelet is formed. Repeat until 2 omelettes are made. Place 1 omelette on plate and fill with 1/2 of the vegetable mixture. Repeat for 2nd omelette. Sprinkle with cheese and serve hot.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 390
Protein (g) : 32
Carbohydrates (g) : 37.5
Fat (g) : 14.50
Carb - Protein - Fat % Ratio: 37-31-32

Cheesy Scrambled Eggs

2011-11-12T21:50:00.004+05:30

INGREDIENTS

4 tbsp 4% (borden) cottage cheese
150 grams cucumber w/peel raw
4 large egg whites
2 whole eggs
1/8 cup of 2% natural reduced fat mozzarella cheese, shredded.
30 grams raw mushroom
15 grams black oilves
10 grams onion, scallions
1/2 tsp pepper , red or cayenne
1 cup raw spinach

DIRECTIONS

Blend or beat 4 egg whites with 2 whole eggs. Add cottage cheese, salt, red papper. (I like to blend the two together, Thunderstick is good for this) I use Pam in a non stick pan (butter if you prefer). Preheat the pan, pour in the eggs, when the eggs start to cook, add chopped olives, onions, and mushrooms. Cook the eggs how you like scrambled eggs.Just before you remove the eggs, melt in the mozzarella cheese.I eat the eggs on a bed of baby spinach and sliced cucumbers.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 356
Protein (g) : 38
Carbohydrates (g) : 12
Fat (g) : 16.5
Carb - Protein - Fat % Ratio: 14-44-43

Chicken And Spinach

2011-11-12T21:50:00.001+05:30

2 Servings

INGREDIENTS

6 oz boneless raw chicken breast, broilers or fryers
1 cup raw spinach
3 cups raw onion, sliced
1 cup raw shallot
4 tsp extra virgin olive oil
2 garlic cloves
1 dash black ground pepper
1 tsp ground nutmeg
4 sprigs raw parsley

DIRECTIONS

In non stick saute pan cook spinach, onion, garlic, in 2 tsp of oil until tender. Just before the vegetables are finished add pepper and nutmeg. Remove from heat and set aside. In another pan cook diced chicken in 2 tsp oil until lightly browned. Add spinach mixture to chicken and heat through. Simmer entire mixture for 3-5 minutes. Place on 2 dinner plates and garnish with fresh parsley.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 310.5
Protein (g) : 24.5
Carbohydrates (g) : 30.5
Fat (g) : 11
Carb - Protein - Fat % Ratio: 38-31-31

Chicken Kabob

2011-11-12T21:49:00.003+05:30

2 Servings

INGREDIENTS

6 oz boneless raw chicken breast, broilers or fryers
4 cups Sweet raw, red pepper
3 cups broccoli flower raw
6 cups raw mushroom, sliced
2 tbsp vinegar, apple cider
4 cups red, ripe raw tomato
5 tsp olive oil
1 tsp ground basil
1 1/2 cup canned chicken broth condensed
1 tsp organo ground
2 garlic cloves

DIRECTIONS

Combine oil, broth, vinegar, basil, oregano, and garlic in baking dish to create a marinade. Prepare eight skewer kabobs, on each skewer place chicken, bell pepper, broccoli, mushroom, and tomato repeating the process until all the ingredients have been placed on each skewer. Place skewers in marinade and brush to cover. Tightly seal with foil and bake in preheated 350 degree oven for 20 minutes, remove foil and continue baking 10-15 more minutes. Place on 2 dinner plates and serve.
If you have a rotisserie oven available, even better!!

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 500
Protein (g) : 43
Carbohydrates (g) : 54
Fat (g) : 17
Carb - Protein - Fat % Ratio: 40-32-28

Protein Waffles

2011-11-12T21:49:00.001+05:30

INGREDIENTS

3 egg whites
1/4 cup oat flour
2 scoop vanilla Protein powder
(assumes roughly 4g carbs, 45 g protein, 2 g fat)
1 tbsp applesauce
1 packet artifical sweetner
Dash of cinnamon

DIRECTIONS

Whisk all ingredients in a bowl. Spoon batter into a preheated waffle iron (Add some nonstick cooking spray).Cook until golden brown and serve with sugar free syrup or free cut strawberries.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 235
Protein (g) : 35
Carbohydrates (g) : 8
Fat (g) :3

Spicy Turkey Chilli

2011-11-12T21:48:00.004+05:30

4 Servings

INGREDIENTS

6 oz boneless raw chicken breast, broilers or fryers
3.5 cups Turkey Breast (HoneySuckle White)
822 grams Stewed Tomatoes, Cajun, (del monte)
16 oz Tomato Sauce (Hunt’s)
4 oz Old El paso green chilies chopped
1 medium raw onion, 2.5” diamter approx
10.5 tbsp McCormick/Shillin, chili seasoning.

DIRECTIONS

1. In large sauce pan combine all ingredients.
2. Simmer for 30 minutes
3. Remove from heat and serve hot with shredded cheese.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 319
Protein (g) : 43
Carbohydrates (g) : 33
Fat (g) : 3
Carb - Protein - Fat % Ratio: 40-52-8

Curried Chicken

2011-11-12T21:48:00.002+05:30

2 Servings

INGREDIENTS

5 oz boneless raw chicken breast, broilers or fryers
1/4 cup canned chicken broth , condensed
4 tsp cornstarch
5 cups raw mushroom, sliced/pieces
4 tsp extra virgin olive oil
2 cups red pepper, sweet raw
2 cups green raw snap bean
1 cup low fat yogour (12g protein per 8 ounce serv)
2 tsp curry powder.

DIRECTIONS

In non stick saute pan, place 2/3 tsp oil and diced chicken. Cook chicken until browned and done, then add wine, chicken broth, yogurt, curry powder, and cornstarch, Stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes. While chicken is cooking, in another saute pan place 2 2 tsp oil, mushrooms, bell pepper, and snow peas. Cook until mixture is tender. Place an equal amount of vegetable an 2 plates then top with equal amounts of chicken mixture. Serve.

NUTRITIONAL INFORMATION (PER SERVING)

Calories : 373
Protein (g) : 32
Carbohydrates (g) : 35
Fat (g) : 13
Carb - Protein - Fat % Ratio: 37-33-30

Protein Fortified Rice (Eggs)

2011-11-12T21:47:00.005+05:30

INGREDIENTS

50 grams raw broccoli, raw, chopped or diced
25 grams raw celery
6 egg whites
100 grams raw mushrooms
1/4 cup long dry brown uncooked rice
1/4 cup pace chunky salsa
2 tbsp naturall brewed soy sauce lite
1 cup raw spinach
50 grams raw onion

DIRECTIONS

Steam the broccoli to the desired texture. I like it firm and can barely pierce it with a fork. In a pan coated with cooking spray, add soy sauce, chopped onion, sliced mushrooms, steamed broccoli, chopped celery and spinach. Cook on medium heat until spinach is cooked. Add rice and simmer until the soy sauce has cooked away. Once all the ingredients are cooked add in the 6 egg whites and stir until the eggs are completely cooked. Top with picante sauce. This makes a very large meal for one. Or can be split and served with a side dish.

NUTRITIONAL INFORMATION

Calories : 378.80
Protein (g) : 33.09
Carbohydrates (g) : 53.98
Fat (g) : 1.75
Carb - Protein - Fat % Ratio: 59-36-4

Fish Sandwich

2011-11-12T21:47:00.002+05:30

INGREDIENTS

1 looseleaf of lettuce
2 slices mult-grain oat bread
3 0z orange roughly , cooked
1 slice tomato red, ripe , raw approx 1/2” thick

DIRECTIONS
None.

NUTRITIONAL INFORMATION

Calories : 323
Protein (g) : 24
Carbohydrates (g) : 51
Fat (g) : 3.5
Carb - Protein - Fat % Ratio: 61-29-10

Chocolate Banana Protein Bars

2011-11-12T21:46:00.005+05:30

8 Bars

INGREDIENTS

300 g raw banana
1 tsp ground cinnamon
2 tbsp unsweetened cocoa powder
3 large chicken egg whites raw
4 oz non fat milk
200g 100% whole grain old fashioned oatmeal
1/3 cup splenda
1 tbsp Udo’s choice oil blend
60 g Designer Whey Chocolate flavour ( or equivalent brand)

DIRECTIONS

Mix ingredients in a large mixing bowl. Pour into non stick cake pan.Bake at 300 for 25 minutes or until firm, leave until cooled slightly then cut to size. We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein , so around 23g protein per bar. If you don’t want the fat replace the Udo’s oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.

NUTRITIONAL INFORMATION

Calories (Per bar) : 188.32
Protein (g) : 11.05
Carbohydrates (g) : 27.94
Fat (g) : 4.56
Carb - Protein - Fat % Ratio: 57-22-21

Indonesian Chicken

2011-11-12T21:46:00.002+05:30

2 Servings

INGREDIENTS

8 oz Boneless raw chicken breast, broilers or fryers
1 cup chopped raw onion
1/2 cup Jalapeno raw sliced
5 cups raw shredded cabbage
2 cups sliced raw red pepper
2 cups 1% fat cows milk
4 tsp cornstarch
5 tsp extra virgin olive oil
6 cloves raw garlic
2 tsp raw ginger root
1 tsp tumeric ground
1 tsp Corianda leaf (dried cilantro, chinese parsley)
1 tsp curry powder

DIRECTIONS

In non stick saute pan combine onion, jalapeno pepper, spices, milk and chicken. Poach (lightly simmer) until chicken is done. Mix cornstarch with a little water to dissolve the add to pan an cook for 3-5 minutes. In seperate pan cook cabbage and red peppers in oil until tender. Divide cabbage between 2 plates and top with chicken. Serve immediately

NUTRITIONAL INFORMATION

Calories (Per Serving) - 475.5
Protein (g) - 39.5
Carbohydrates (g) - 45
Fat (g) - 16.5
Carb - Protein - Fat % Ratio: 37-33-30

Ground Turkey Omelette

2011-11-12T21:45:00.000+05:30

2 Servings

INGREDIENTS

8 Large Fresh Chicken Egg
2 Large Chicken Egg’s Whole
2 Small Onions Raw
3 oz Turkey Ground , Raw
1 1/2 cup cvnned kidney beans (any type)
1 Cup chopped green peppers, sweet raw (bell)
1 cup, mushrooms (raw)
3 table spoons Olive Oil
1 dash ground black pepper.
1 tsp RTS hot pepper sauce.
1 tsp ground tumeric
3 cloves raw garlic
1 cup chopped red pepper, sweet raw
1 tsp lea and perrins worcestershire sauce

DIRECTIONS

In medium non stick skillet saute’ pan cook turkey,vegetables and spices,except turmeric, in 1 tsp olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute’ pan heat 1 tsp olive oil, add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelettes. Place 1 omelette on place and fill with 1/2 of the turkey mixture then place 1 omelette on top to form a sandwich. Repeat to form 2nd sandwich. Serve hot.

NUTRITIONAL INFORMATION

Calories (Per Serving) : 508
Protein (g) : 42
Carbohydrates (g): 50.5
Fat (g) : 17
Carb - Protein : Fat % Ratio: 39 % - 32% - 29%