Protein Artist

Tag: Protein powder

  • Pineapple Meatballs with Protein Powder, 17 grams protein, 340 calories

    Pineapple Meatballs with Protein Powder, 17 grams protein, 340 calories

    IMG_3660This sweet meatball recipe with protein powder to hold the meat together instead of flour or breadcrumbs. For this recipe, I use lunch buddies cups because they are easier to find with no sugar added than the ordinary canned varieties.  I also use ground beef chuck rather than lean beef, so that I have all the fats that I need from this meal. Ground beef chuck comes from the shoulder and neck area of the cow and is usually very fatty but also has an immense amount of flavoring.  With this yummy sticky sweet sauce, you will be licking your fingers every time you sit down to this dish. Freezes very well. Perfect for lunch at the office.
    Ingredients

    • 1 lb ground beef chuck (76g,1120c
    • 1 scoop unjury protein powder chicken soup flavor, or plain unflavored (21g, 100c)
    • 2 tablespoons olive oil (120c)
    • 2 tablespoons hot water
    • 1 packet onion soup mix, about 16 tablespoons (320c)
    • ¼  cup  tomato juice (.25g, 12c)

    Sauce:

    • 1 cup tomato juice (1g, 50c)
    • 2 tablespoons cornstarch (60c)
    • ¼ Cup Granulated Splenda
    • ¼ cup white vinegar
    • 2 tablespoons soy sauce (2g,22c)
    • 1 lb pineapple tidbits, no sugar added (4 lunch buddies cups) (4g,240c)
    • Pineapple juice reserved from pineapple tidbits

    Directions:

    Preheat oven to 350.  Open the pineapple cups or can, and pour off the juice into a small saucepan.  Pour the pineapple tidbits into an oblong oven pan.

    Mix ground meatballs ingredients in a medium-sized bowl.
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    Form into tiny teaspoon-sized meatballs. Drop onto large frying pan and Cook for 4-5 minutes on each side on medium heat.
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    Place cooked meatballs into the pan with the pineapple tidbits.
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    In the saucepan, add remainder of ingredients and simmer on low heat, stirring occasionally, until thickened and bubbling, about 8 minutes.
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    When sauce is done, pour  over meatballs and pineapple tidbits.

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    Lightly mix meatballs until they are coated with the sauce. Cover pan with aluminum foil and bake in the oven for 15 minutes. Remove aluminum foil and bake for an additional 15 minutes.
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    Divide into 6 portions by separating 5-6 meatballs into each container first. Then, add the pineapples and sauce to make sure you will get your protein in first.

    Yields: 6 portions, 4 ounces each, at 17 grams protein, 340 calories.

  • Flourless Mini Pizza, 18.5 grams protein, 240 calories

    Flourless Mini Pizza, 18.5 grams protein, 240 calories

    IMG_2951This mini pizza relies on a single slice of Cornmeal Cheddar Sandwich Bread which has 15 grams protein, 187 calories.  Add 1 tablespoon of salsa and 1 heaping tablespoon shredded cheese, and top with your favorite topping.  Bake for ten minutes.

    Ingredients:

    Directions:

    Place bread slice on baking tray.  Spread salsa and sprinkle cheese. Add olive slices.
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    Bake on 350 for 10 minutes or until cheese is melted and bubbly.  Experiment with different toppings to your liking. Serve immediately.

    Yields: 1 Flourless Mini-Pizza, 18.5 grams protein, 240 calories

  • Mint Chocolate Sandwich Cakes, 17.7 grams protein, 326 calories

    Mint Chocolate Sandwich Cakes, 17.7 grams protein, 326 calories

    Protein powder cake recipe
    Protein powder cake recipe

    Looking for ideas for incorporating protein powder into your recipes?  Here’s a fabulous fool-proof and gluten-free recipe that will leave you drooling.  It’s time to party like you mean it!

    Ingredients:

    • 1 Banana (1.3g,105c)
    • 3 Eggs     (19g, 210c)
    • 1 scoop unjury protein powder, unflavored or your favorite flavor (21g, 100c)
    • 2 tablespoons olive oil (240c)
    • 4 ounces unsweetened applesauce (50c)
    • 4 ounces fine cornmeal (8g,355c)
    • 2 ounces Torani Coffee Syrups, Sugar Free French Vanilla
    • 3 Tablespoons Chia Seeds  (9g, 180c)
    • ½ cup soymilk (5g, 70c)
    • 4 Tablespoons Unsweetened Cocoa Powder (56c)
    • ¾ teaspoon baking powder
    • 1 ½ cups greek yogurt  (34.5g,255c )
    • 1 teaspoon mint extract
    • 2 packets artificial sweetener
    • 1 cup sugar-free whip from can. (120c)

    Directions:

    • Prepare cream first. Squirt whip to fill an 8 ounce cup. Nuke in the microwave for 20 seconds, then add in the 2 packets sweetener and mint extract. Add to the yogurt. Mix well and refrigerate.
    • Preheat oven to 350. Prepare a large muffin pan by spraying it with oil spray.
    • Mix the rest of ingredients in food processor, and pour into muffin pan, dividing mixture evenly between 11 cups. One cup will be empty in your pan.
    • Bake for 18 minutes.
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    • Remove muffins from pan and place upside down on cutting board.  With a knife, slice each cupcake in half.
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    • Top each slice with one heaping tablespoon of cream.  Stack or layer the cakes if you wish.
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    • Store in party cups, or containers.
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    • Allow cream and to set overnight in fridge.

    Yields: 11 cupcakes, 1 ½  ounces each.

    • SUGGESTED SERVING: 2 cakes with 1 ounce cream in each, 17.7 grams protein, 326 calories. 
    • 2 cakes plain = 11.5 grams protein, 258 calories
    • 1 cake with cream: 8.8g,163c