Chocolate Lava Cake!

Oh boy people, this one is good. Brilliant even! And delicious and chocolatey lava-y cakey. You make the batter for the chocolate protein waffle. In a glass bowl, mix:

1 heaping scoop of chocolate protein powder (I use Cytosport Complete Whey – I think a good, rich, chocolatey protein powder is essential for this one)
1 heaping tablespoon of cocoa powder
2 packets splenda
about 1 egg white
couple small drops of vanilla
a tiny bit of baking powder
couple splashes of water

Use a little less water than you would for the waffle, you want it slightly thicker, but not much. Microwave for 38 seconds. Yes, 38. At least in my microwave.

Voila! Chocolate lava cake. Heaven in a bowl. If I wasn’t dieting I would seriously make another bowl of it right now. I’d even serve it as dessert to someone not dieting!

Hickory Smoked Tuna Cakes

1 packet Starkist Hickory Smoked flavor tuna
couple TBS sweet onion or scallions
1-2 TBS seasoned bread crumbs
1/4 cup fat free mozzarella cheese
1/4 cup eggbeaters

Mix all in a bowl, should be fairly wet but not soupy. Spray a skillet with nonstick spray. Form 3-4 tuna cakes/patties. Brown on both sides. Should be golden on both sides but the middle should still be moist, you don’t want it too dried out.

Makes 1 serving:
Cal: 254
Fat: 3 g
Carb: 8 g
Prot: 49 g

Peanut Thai Chicken

chicken breasts cut into cubes
bell peppers (any color) cut into cubes
1 c. crunchy ANPB
1/3 c. chopped fresh cilantro
3/4 c. salsa
2 tsp brown sugar
1/2 c. low sodium soy
1/4 c. lemon juice
1/2 tsp cayenne pepper
1/2 tsp black pepper
3 T. minced garlic

In a large bowl, combine the PB, cilantro, salsa, brown sugar, soy sauce, lemon juice, and spices; mix well. Add the chicken and peppers cover, and refrigerate for at least 2 hrs. Preheat oven to 425, cover a baking sheet (or two) with foil and spray with cooking spray. Lay out the marinated chicken and pepper in a single layer and bake until chicken is cooked through, about 20 minutes.
DELISH

Makes about 12 servings of marinade (apply your own calcs for chicken and peppers):
calories: 155
fat: 11
carb: 7
protein: 6

Amy’s Granola

1 cup rolled oats (dry)
¼ cup steel cut oats (dry)
¼ cup unsalted almonds
cinnamon (I like a LOT, but somewhere between 1 tsp and 1 Tbs to taste)
2-3 packets of Splenda
1 capful of sugar free vanilla syrup (like Torani or DaVinci)
2 Tbs of honey
1 tsp vegetable oil

Mix all the dry ingredients in a bowl. Add the vanilla and water. Mix the honey and vegetable oil in a little bowl. Put in the microwave for about 30-45 seconds. Pour over the dry mixture. The mix should be very dry with just a hint of moisture to make some of it stick together a tiny bit. Line a cookie sheet with foil and spray with cooking spray. Spread the mixture on the foil into a single layer and bake at 325 for about 25 minutes or until golden. Let cool on the cookie sheet – it will crisp up a bit as it cools.

Makes 4 servings. Each serving:

Calories: 203
Fat: 7 g
Carb: 30 g
Protein: 6 g

Amy’s Pumpkin Oat Bars

2 cups canned pumpkin (not pumpkin pie filling, plain pumpkin)
6 cups rolled oats, dry
5 cups eggbeaters
1/2 cup raisins
cinnamon to taste
Pumpkin pie spice to taste
7-10 packets Splenda

Mix all, pour in 9×13 baking dish sprayed generously with cooking spray. Bake 425 for 40 minutes. Let cool, cut into 12 servings. STORE IN FRIDGE. Eat at room temperature or toasted.

Makes 12 servings. Each serving:

226 calories
2 g fat
32 g carbs
5 g fiber
19 g protein

Amy’s Zucchini Oat Bars

2 zucchini, shredded
6 cups rolled oats, dry
6 cups eggbeaters
1/2 cup raisins
cinnamon to taste
5-7 packets Splenda

Mix all, pour in 9×13 baking dish sprayed generously with cooking spray. Bake 425 for 40 minutes. Let cool, cut into 12 servings. STORE IN FRIDGE. Eat at room temperature or toasted.

Makes 12 servings. Each serving:

228 calories
2 g fat
32 g carbs
5 g fiber
20 g protein