Dez's Recipe Thread

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  1. My girl had a batch of these waiting for me when I got home from work:
    Chocolate & Peanut Butter Protein Bars


    from BodyTrends.com
    Need a boost after your workout? This wonderful combination of flavors and moistness make this recipe from Body Trends one you will return to again and again. Not only does this recipe taste great, but it is good for you.
    Ingredients:
    2 Level scoops of chocolate soy or whey-based protein powder
    1 Tablespoon of natural peanut butter
    1/4 Cup steel cut oatmeal*
    4 Egg whites
    1/4 Teaspoon vanilla extract
    1/2 Cup unsweetened applesauce
    Directions:
    1. Preheat oven to 350 degrees F.
    2. Mix egg whites & uncooked oatmeal. Add remaining ingredients.
    3. Spray nonstick cooking spray in a 8"x8" baking dish. Spread mixture in an even layer, over the bottom of the dish. Bake for 20 minutes, or until the edge starts to pull away from the sides of the dish.
    4. Let cool for 5 minutes and cut into bars.
    Makes 9 bars
    Nutritional information-
    Calories- 251
    Protein- 34g
    Fat- 7g
    Carbohydrates- 13g
    * Steel cut oats refers to the basic chopping of oats from their original form.
    Rolled oats are actually processed and lose nutrients in the transition. Rolled oats are the most common form (think Quaker) found in the grocery store chains.
    Steel cut oats are available at most health food stores. They are usually sold in bulk and are often called Irish oats.
    An equal amount of regular rolled oats can be substituted.



    They're really quite good. Hell of a lot cheaper than a storebought bar and similar nutrient breakdown...

    BigV


  2. I thought that was Wardog's recipe from way back in the day.... Does anyone remember that??
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  3. This one is different, I think. I made Wardog's bars a little less than a year ago, and they were great, although kind of crumbly when made as directed. These bars are really moist and hold together well. Also, Wardog's bars had a higher caloric value, more of a straight up bulking bar.

    I think wardog's went something like this:

    Protien powder, 16 oz pb, 8 TB honey, 1 cup oats, and 6 scoops oatmeal to make 10 bars. (searched all over and couldnt find the thread!)

    The bars from my post contain eggwhites and applesauce, and I think that's what gives them their consistency.

    Give them a try, I was pretty impressed myself! They could definately be a bit sweeter, but I can do without the high GI carbs

    BigV

  4. Quote Originally Posted by BigVrunga
    This one is different, I think. I made Wardog's bars a little less than a year ago, and they were great, although kind of crumbly when made as directed. These bars are really moist and hold together well. Also, Wardog's bars had a higher caloric value, more of a straight up bulking bar.

    I think wardog's went something like this:

    Protien powder, 16 oz pb, 8 TB honey, 1 cup oats, and 6 scoops oatmeal to make 10 bars. (searched all over and couldnt find the thread!)

    The bars from my post contain eggwhites and applesauce, and I think that's what gives them their consistency.

    Give them a try, I was pretty impressed myself! They could definately be a bit sweeter, but I can do without the high GI carbs

    BigV
    WD's is in this thread on page 1 or you could order them from Sheesh if he's still in buisness. I love that recipe and make them almost weekly. Gonna try this new recipe as well.


    I've been using buffalo sauce for my chicken breasts lately that's pretty damned easy and taste's awesome.

    1-2 tbsp melted trans-free low-fat butter per every 1/4 cup Frank's Red Hot. Just mix it together and toss or dip your grilled/baked chicken breasts in it when they're done. I'm going to try it with a little vinegar next time, but it's not bad just as is. If you're worried about your chicken drying out while grilling without a marinade just baste with a little trans-free butter so as not to take from the flavor of the sauce.

  5. Quote Originally Posted by Draven
    Little Cheddar Meat Loaves

    Serves/Yields: 4


    Amount Ingredient Preparation
    1.5 large Egg whole
    1 cup Milk skim
    120 grams Tre Stelle cheddar
    .75 cups Quaker oats
    .75 cups Onion chopped
    1.5 pounds 95% Ultra Lean Ground Beef
    1 cup Ketchup (Heinz)
    .75 cups Sugar Brown
    2 teaspoons Mustard yellow (Frenchs)
    Instructions

    In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish.
    Combine ketchup, brown sugar and mustard; spoon over loaves.
    Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.


    Calories: 739.75 cals
    Protein: 50.50 g
    Fat: 25.50 g
    Carbs: 75.00 g
    Cleaned out the html.
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  6. Quote Originally Posted by Draven
    Pico de Gallo Chicken Quesadillas

    Serves/Yields: 4


    Amount Ingredient
    2 medium Tomato raw
    1 medium Onion raw
    2 medium Lime
    1 half cilantro
    2 Tablespoons Oil olive
    20 ounces Chicken breast
    1 medium Green Peppers raw
    2 pieces Garlic
    4 pieces Tortilla (Casa Mendosa)
    4 ounces Monterey Jack low fat (Kraft Light)
    .25 cups Sour Cream (No fat )


    Instructions

    In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.
    In a large skillet, heat 1/2 tablespoon olive oil. Add the chicken breast meat, and saute until cooked through and juices run clear. Remove chicken from skillet, and set aside.
    Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic, and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside;
    In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture. Sprinkle remaining cheese over the chicken, and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from skillet, and cut into quarter
    Serve with sour cream and remaining pico de gallo.



    Per Serving
    Calories: 605.50 cals
    Protein: 57.75 g
    Fat: 20.75 g
    Carbs: 43.00 g
    'nother one...

  7. Quote Originally Posted by Draven
    Spagetti w/ Meat Sauce

    Serves/Yields: 4


    Amount Ingredient
    680 milliliters Tomatoe Sauce (hunts)
    1 pound 95% Ultra Lean Ground Beef
    14 ounces Pasta 2 oz dry
    1 cup Mushrooms raw
    Instructions
    In a medium skillet over medium heat, brown ground beef, add mushrooms and cook for 5 minutes; drain fat.
    Transfer meat to a large pot and add tomatoe sauce. Bring to boil, then reduce heat and simmer for 20 mins.
    In another pot, boil water and add pasta.
    Once pasta is cooked divided into 4 portions and add sauce to each portion.



    Per Serving
    Calories: 633.50 cals
    Protein: 41.25 g
    Fat: 11.25 g
    Carbs: 88.50 g
    Yet again..

  8. Quote Originally Posted by Draven
    Lasagna

    Serves/Yields: 4


    Amount Ingredient Preparation
    1 pound 95% Ultra Lean Ground Beef
    .5 medium Onion raw
    1 piece Garlic
    .5 teaspoons Basil dried
    .5 teaspoons Oregano ground
    1 Tablespoon Sugar Brown
    1 teaspoon Salt substitute
    14 fluid ounces Tomatoes canned
    6 fluid ounces Tomato Paste
    9 pieces lasagna noodles - whole wheat ( Catelli )
    1 large Egg whole
    225 grams Ricotta light( Stella )
    1 cup Cottage cheese non fat
    .25 cups Light Parmesan (Kraft)
    8 ounces tre stelle mozzarella


    Instructions

    In a medium skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
    Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
    In a medium bowl, mix together eggs, ricotta, cottage cheese, Parmesan cheese, parsley and 1 teaspoon salt.
    Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
    Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.



    Per Serving
    Calories: 806.75 cals
    Protein: 69.00 g
    Fat: 26.25 g
    Carbs: 73.25 g
    Here's my 1 character...

  9. Quote Originally Posted by Draven
    Baked Zitti

    Serves/Yields: 4


    Amount Ingredient Preparation
    1 pound 95% Ultra Lean Ground Beef
    .5 cups Onion chopped
    26 fluid ounces Tomatoe Sauce (hunts)
    .75 cups Cottage cheese non fat
    .25 cups Sour Cream (No fat )
    3 ounces tre stelle mozzarella
    1 Tablespoon Light Parmesan (Kraft)
    3 ounces Provolone (Ziggys)
    8 ounces Ziti Noodles Cut (unico)
    Instructions

    Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
    In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
    Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, sour cream, cottage cheese, 1/2 sauce mixture, Provolone cheese, then remaining ziti, remaining sauce mixture and mozzarella cheese . Top with grated Parmesan cheese.
    Bake for 30 minutes in the preheated oven, or until cheeses are melted.


    Per Serving
    Calories: 649.00 cals
    Protein: 51.50 g
    Fat: 19.25 g
    Carbs: 65.50 g
    One more

  10. Quote Originally Posted by Draven
    Steak Braciola

    Serves/Yields: 4


    Amount Ingredient
    6 ounces tre stelle mozzarella
    4 Tablespoons Molly McButter
    .35 cups Light Parmesan (Kraft)
    2 pieces Garlic
    .25 cups Raisins seedless
    32 fluid ounces Tomatoe Sauce (hunts)
    20 ounces Steak Sirloin lean
    Instructions

    Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver.
    Cut mozzarella cheese into narrow slices and placed it in the center of the meat, making sure you have about an inch of space on each side and 1 tablespoon of Molly Mcbutter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.
    Working slowly, tuck the right and left sides of the meat in toward the center and roll forward.
    Roll each piece tightly and tie securely with string. Spray a pan with pam spray over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.
    Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.


    Per Servings
    Calories: 597.75 cals
    Protein: 63.50 g
    Fat: 23.50 g
    Carbs: 32.00 g
    Yep...Still cleanin house

  11. Quote Originally Posted by Draven
    Burrito Pie <- My Favourite

    Serves/Yields: 4


    Amount Ingredient
    1 pound 95% Ultra Lean Ground Beef
    .5 medium Onion raw
    1 piece Garlic
    5 fluid ounces Tomato canned
    8 fluid ounces Taco Sauce ( Old El Paso)
    16 fluid ounces Refried Beans (Old El Paso)
    6 pieces Tortilla (Casa Mendosa)
    5 ounces Tre Stelle cheddar
    Instructions

    Preheat oven to 350 degrees F (175 degrees C).
    In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the tomatoes , taco sauce and refried beans. Stir mixture thoroughly, reduce
    Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
    Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.


    Per Serving
    Calories: 863.00 cals
    Protein: 53.25 g
    Fat: 26.50 g
    Carbs: 96.25 g
    mmmmm..tasty

  12. Quote Originally Posted by Draven
    Chicken and Cheese Stuffed Jumbo Shells

    Serves/Yields: 4


    Amount Ingredient
    8 ounces Jumbo Shells
    20 ounces Chicken breast
    .5 cups Onion
    1 large Egg whole
    1 cup Bread crumbs
    .5 teaspoons Oregano ground
    .5 teaspoons Basil dried
    60 grams tre stelle mozzarella
    60 grams Tre Stelle cheddar
    20 fluid ounces Tomatoe Sauce (hunts)
    Instructions

    Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
    In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
    Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.


    Per Serving
    Calories: 729.50 cals
    Protein: 66.25 g
    Fat: 17.25 g
    Carbs: 73.00 g
    Keep forgetting to say somthing...

  13. Quote Originally Posted by Draven
    Chicken Ceaser Salad

    Serves/Yields: 4


    Amount Ingredient Preparation
    24 ounces Chicken breast
    8 Tablespoons Caesar Dressing Light (KRAFT)
    4 pieces Lettuce, Romaine
    4 ounces Croutons Caesar salad (Brownberry)
    8 Tablespoons Light Parmesan (Kraft)

    Per Serving
    Calories: 494.75 cals
    Protein: 60.75 g
    Fat: 17.00 g
    Carbs: 21.75 g
    My own .02, try marinating the chicken in lemon juice and then grill it. Killer. Simply tits.

  14. Quote Originally Posted by Draven
    Chicken Marsala

    Serves/Yields: 4


    Amount Ingredient Preparation
    100 grams Whole Weat Flour - Sunny Boy
    .5 teaspoons Salt substitute
    .25 teaspoons Pepper black
    .5 teaspoons Oregano ground
    28 ounces Chicken breast
    1 cup Mushrooms raw
    .5 cups Wine marsala
    .25 cups Wine Sherry medium dry
    Instructions

    In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture
    In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.


    Per Serving
    Calories: 447.75 cals
    Protein: 63.75 g
    Fat: 07.75 g
    Carbs: 19.25 g
    Damn another good one.

  15. Quote Originally Posted by Draven
    Chicken Tetrazinni Deluxe

    Serves/Yields: 4


    Amount Ingredient Preparation
    8 ounces linguine- Primo
    1.5 cups Mushrooms raw
    .5 cups Onion
    .5 medium Green Peppers raw
    1 cup Chicken Broth
    10 fluid ounces Water
    90 grams Tre Stelle cheddar
    2 cups Peas frozen
    .5 Tablespoons Sauce Worcestershire
    .5 teaspoons Salt substitute
    .5 teaspoons Pepper black
    20 ounces Chicken breast
    .25 cups Wine Sherry
    10 fluid ounces Cambells Cream of Mushroom soup
    Instructions

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
    Preheat oven to 375 degrees F (190 degrees C).
    Meanwhile, spray a large saucepan with pam over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper
    Bake in the preheated oven for 25 to 35 minutes, or until heated through.
    Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.


    Per Serving
    Calories: 667.75 cals
    Protein: 61.50 g
    Fat: 19.25 g
    Carbs: 56.00 g
    Drool.

  16. Quote Originally Posted by Draven
    That's all for now.
    PHEW! I'm going to try some of those bad boys...
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