Garlic, Nutrim, Sides

Nutrim Gravy

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Nutrim Gravy

Course: Sides
Calories: 40kcal

Ingredients

  • 1 scoop Nutrim
  • ½ cup Broth low-fat
  • 1 dash Garlic powder
  • 1 dash Onion powder
  • 1 dash Sage to taste

Instructions

  • Mix Nutrim into broth. Add all remaining ingredients together and enjoy!

Notes

Tip: 
This all makes a great cream soup base. 

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU
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Breakfast

Bran Muffin Breakfast

 

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Bran Muffin Breakfast

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Breakfast
Servings: 12
Calories: 383kcal

Equipment

  • Oven

Ingredients

  • Nonstick cooking spray
  • 1 cup Whole wheat pastry flour
  • 1 ¾ tsp Baking powder
  • ½ tsp Ground cinnamon
  • ¼ tsp Baking soda
  • 1 Egg
  • ⅓ cup Brown sugar Packed
  • 3 Tbs Extra virgin olive oil
  • 1 ⅔ cup Yogurt Plain, non-fat
  • 32 oz Apple juice Unsweetened
  • 2 cup Bran cereal
  • ¼ cup Maple syrup
  • ¾ cup Raisins
  • 3 scoops Nutrim
  • 1 Egg White, raw, fresh

Instructions

  • Preheat oven to 350 degrees F . Lightly coat twelve to sixteen 2 1/2-inch muffin cups with nonstick cooking spray or place with "cupcake" liners; set aside.
  • In a large bowl stir yogurt into bran cereal, let stand for 5 to 10 minutes or until cereal is softened.
  • In small bowl stir together flour, Nutrim, baking powder, cinnamon and baking soda. Set mixture aside.
  • Stir eggs, brown sugar, syrup, and oil into bran mixture.
  • Add flour mixture to bran mixture, along with raisins. Stir until all ingredients are combined.
  • Spoon batter evenly into prepared muffin cups, filling each to where they are nearly full.
  • Place in oven and cook for 25 to 30 minutes or until tops of muffins have a brown tint to them. Pierce muffins with tooth picks to make sure toothpick comes out clean.
  • Cool muffins for 5 minutes, remove and enjoy!

Notes

Freeze muffin mix to make again.

Nutrition

Calories: 383kcal | Carbohydrates: 80g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 373mg | Potassium: 461mg | Fiber: 11g | Sugar: 39g | Vitamin A: 1100IU | Vitamin C: 125.4mg | Calcium: 130mg | Iron: 26.8mg
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Lunch

Eggplant Sandwich with Beans and Rice

 

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Eggplant Sandwich with Beans and Rice

Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Lunch
Servings: 4
Calories: 409kcal

Equipment

  • Grill
  • Stove

Ingredients

  • 1 Green peppers
  • 1 Eggplant Medium, cut into 12 slices
  • 1 Tbs Extra virgin olive oil
  • 4 Whole grain bread
  • ¼ cup Mustard
  • 1 tsp Vegetable oil Canola
  • ¼ lb Smoked turkey kielbasa Cut into 1/2-inch pieces
  • ½ Onion Large, chopped
  • ½ Green bell pepper Chopped
  • ½ Red bell pepper Chopped
  • 2 ⅔ Tbs Celery Chopped
  • ⅔ cloves Garlic Finely chopped
  • ⅔ Dried bay leaves
  • ⅓ tsp Dried thyme leaves
  • ⅓ tsp Seasoned salt
  • ⅓ cup Rice Uncooked, long-grain, white
  • ⅔ cup Water
  • ⅓ lb Black beans Cooked
  • 5 oz Tomatoes Red, organic
  • 3 scoops Nutrim

Instructions

  • Cut the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
  • Spread 1 side of each bread slice with cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices (optional). Serve warm.
  • In 4-quart saucepan, heat oil over medium heat. Add kielbasa, onions, bell peppers, celery, garlic, bay leaves and thyme; cook 4 to 6 minutes, stirring occasionally, until vegetables are tender.
  • Stir in tomatoes and salt, then bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
  • Stir in beans and cover, simmer for 10 minutes longer.
  • Cook rice in water as directed on the package. Remove bay leaves from bean mixture. Pour the bean mixture over the rice and serve. Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 62g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 877mg | Potassium: 795mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 113.9mg | Calcium: 80mg | Iron: 4mg
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Lunch

Apple Sandwich

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Apple Sandwich

Total Time10 mins
Course: Lunch
Servings: 4
Calories: 468kcal

Ingredients

  • 1 ½ Apples
  • 8 slices Whole grain bread
  • 8 tbs Almond butter
  • 12 oz Carrots
  • 4 oz Celery Raw
  • 2 scoops Nutrim

Instructions

  • Mix Nutrim into almond butter.
  • Spread almond butter on both slices of bread.
  • Cut apples into thin slices and add on top of bread slices to make a sandwich.
  • Enjoy with carrots and celery.

Nutrition

Calories: 468kcal | Carbohydrates: 63g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 0.04mg | Sodium: 582mg | Potassium: 615mg | Fiber: 16g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 21.5mg | Calcium: 130mg | Iron: 3.2mg
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Breakfast

A Berry Crunchy Cereal

 

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A Berry Crunchy Cereal

Mix purchased cereal with dried fruit for this easy recipe. Enjoy the blend for breakfast or munch on as a snack.
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Servings: 10
Calories: 127.19kcal

Ingredients

  • 3 cups Whole bran cereal
  • 2 cups Granola Low-fat
  • 1 cups Wheat and barley nugget cereal
  • 3 cups Seven-grain-and-sesame medley cereal such as Kashi
  • 1 cups Cranberries and/or raisins Dried

Instructions

  • Combine cereals and cranberries. Cover and store for up to 2 weeks. Or, seal in freezer bags and freeze for up to 3 months.

Nutrition

Serving: 34.02g | Calories: 127.19kcal | Carbohydrates: 28.88g | Protein: 2.65g | Fat: 1.45g | Saturated Fat: 0.34g | Sodium: 124.95mg | Potassium: 105.35mg | Sugar: 8.7g
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Dessert, Extra Virgin Olive Oil, Nutrim, Quick & Easy

Cholesterol-Free Pie Crust

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Cholesterol-Free Pie Crust

Total Time10 mins
Course: Dessert
Servings: 1 raw 9" crust
Calories: 1104kcal

Ingredients

Instructions

  • MIX flour, salt, and Nutrim® in a large bowl.
  • MIX oil and water in a separate small bowl.
  • STIR both mixtures with fork until large clumps form.
  • PRESS dough into a ball and then flatten into a 5-6" "pancake".
  • ROLL dough between 2 sheets of wax paper to form a ¹/ 8" thick 10½" circle. Remove top wax paper sheet.
  • PLACE pie pan upside down on the dough. Flip to transfer the dough into the pan. Remove wax paper.
  • PRESS the dough gently into the pan.
  • SHAPE the edge of the crust, if desired. Crust is now ready for pie filling. Be sure to check pie recipe to see if you need a pre-baked pie crust.

Notes

TIP: Double recipe for Double Pie Crust.

Nutrition

Calories: 1104kcal | Carbohydrates: 96g | Protein: 18g | Fat: 76g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1169mg | Potassium: 436mg | Fiber: 15g | Sugar: 1g | Calcium: 41mg | Iron: 4.7mg
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