Starbucks Egg Bites (Copycat):

 12-18 eggs (can replace some eggs with egg whites only to make them lower in fat and calories).

A cup of cottage cheese

In blender, blend cottage cheese and then add eggs & blend till incorporated

Add mixture to heavily spray coated muffin tins or silicone muffin forms.

Scoop mixture into muffin forms with room on the top half for toppings. 

Add the following toppings to each:

Grated cheese of choice

chopped bell peppers

chives or sauteed onions

salt and pepper

cooked, crisped, and crumbled turkey bacon

Lightly mix the toppings into the mixture of each cup.

Bake at 350 for 30 minutes

Protein Lemon Bars (adapted from kimsproteinkitchen on Instagram)

 Cookie Layer: 

3 scoops protein (90 g)

(2 of lemon swish & 1 of coconut cream)

1/2 cup almond flour

1/2 oat flour or oats if you don't have oat flour

3 TBS butter melted

1/4 cup real Canadian maple syrup (or sugar-free option)

1.5 tbs lemon juice or 1 & 1/2  dried lemon packets 

 

Frosting layer:

1/2 cup cottage cheese

1 oz low-fat cream cheese

1/2 tsp lemon juice (I like lemon so I use the other half of the dried packet left over from the cookie layer)

3 TBS white chocolate chips

1 tsp coconut oil

1/2 scoop lemon swish protein & 1/2 scoop of coconut cream protein 

 

Directions: in a bowl, mix together all ingredients for the cookie layer.  Press into

a loaf pan with parchment paper and set aside or in the fridge. In a blender, blend

cottage cheese,  cream cheese & lemon until smooth and creamy.  In a small bowl, add white

chocolate chips and coconut oil and microwave for 20-30 sec. stir and see if chocolate is melted. If not 

microwave a few more seconds. Add to the blender mixture and blend again until incorporated. Pour

and spread over cookie base.  I really love lemon so I sprinkle 1 lemon packet on top of the cookie bars. Thinly sliced lemons would also be really good! Freeze around 40 mins to 1 hour.  Slice into 6 portions. Wrap separately in the parchment  paper and store in freezer. Defrost for around 15 sec before eating.

 

Fire Cracker Meatballs

 2 Scallions or Green Onions

1 Thumbs Ginger

4 TBS Mayonnaise

4 TBS Sour Cream (Mexican kind that is more runny) or Greek yogurt

4 TBS Honey 

4 TBS Soy Sauce

3 tsp Sriracha 

1 or more cups Rice (Jasmine, Brown or rice of choice)

2.5 cups Ground Beef  

1/2 cup bread crumbs

1 tsp Korean Chili Flakes

salt and pepper

 

Pre-heat oven to 425 degrees 

*Trim and thinly slice scallions, separating green and white parts. Mince white part of onions. The white parts of the onions will be cooked into the meatballs and the green will be used for garnish. 

*Put rice in to cook.

*To make meatballs: combine breadcrumbs, beef, ginger, white parts of onions, chili flakes, 3 TBS and 1 tsp of soy sauce,  1 tsp salt,  1/4 tsp pepper. 

*Form meat into 20-24 1 1/2 inch meatballs evenly place and space on cookie sheet.

*Roast meatballs on top 2 racks until meat is cooked through. Around 14-16 mins.

*Make sauce in large bowl. Stir and combine sour cream,  mayonnaise, honey, 3 tsp soy sauce and sriracha to taste.

Serve with green beans

Craisin Salad

 Craisin Salad

2 bunches spinach

½ head iceberg lettuce

1 lb mushroom

I red onion (thinly sliced.

1 cup craisens

1b. bacon --cooked and crumbled 

1 - 2 c. swiss cheese (thinly cubed)or gouda cheese

2-3 apples Fiji or Gala -- chopped up

1/2 c. Slivered almonds

Dressing: let it sit overnight (its a lot enough for 2 salads)

1c. red wine vinegar

1c, oil

1 c. sugar

2. Tbs. poppy seeds

2 tsp. Salt

Add dressing right before serving or as you serve it individually 

Cucumber Salad

 Cucumber salad:

Ingredients

*Approximately 1/3rd red onion, halved lengthwise and chopped some more.

*thinly sliced 2 lb. Persian or English cucumbers (I use 3), cut into 1/4"-thick rounds.I peel in stripe pattern, removing half the peel before cutting into rounds. It looks pretty and my hubby likes it better with less peel.

*2 tsp (or more) kosher salt,

divided

*2 Tbsp. extra-virgin olive oil

*1 Tbsp. apple cider vinegar

*1 Tbsp. fresh lemon juice (or use one packet dried). 

*1 Tbsp. whole-grain mustard

*1/4 tsp. black pepper

*1/4 tsp. crushed red pepper flakes (optional)

*1/3 cup chopped fresh dill (I don’t use nearly that much. Just add some in the salad as desired)! I normally don't add fresh dill and just use a few shakes of use dry dill and it tastes good that way too. 

Note: I usually double the dressing on this salad

Eggs & Veggies

 Eggs and veggies:

9 eggs

Chopped tomatoes 

Green onions

2-3 handfuls fresh spinach leaves. Pull off stems. 

Cook down, stir and scramble

Add chopped avocado and shredded (or feta) cheese to it and keep warm until serving

Costa Vida Copycat Soup

Costa Vida Copycat Soup:

 In a large pot on medium heat add: 

*9 cups chicken broth or I always use 9 cups water and 9 tsp Knorr Valdosta Con Sabor De Pollo chicken bouillon powder instead. 

Cook and stir a few times for a couple of minutes.

Then add:

*2-3 cups  or more of (depending on how meaty you want it) of salsa chicken  (recipe below) pre-made and shredded. 

• I bunch cilantro de-steamed and chopped to desired size. I usually just leave the leaves as is because they cook down some. 
• 1 and  3/4 cups rice made and cooked in slow cooker (or on the stove top) in 3 cups water. 
• Some Tajin Mexican  spice to taste. I usually just add a few shakes and stir. 

 

Dish up soup and then add: 

Pico de gallo

Avocados, or equivalent, smashed avocados like guacamole …sometimes I do both

Lime wedges to squeeze in the soup.

Shredded cheese 

Tortilla strips 

Sour cream 

Salsa chicken recipe: at  least 4-6 large Costco size chicken breasts. I make a large batch and use this chicken for fajitas, chicken soup, & nachos.

Add 1 jar salsa and 1 to 1 & 1/2 Taco Bell or fajita seasoning packet to frozen or fresh chicken in the crockpot. Cook 3-4 hours on high or 5-6 on low and then shred.