Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Mushroom Soup

Print Recipe Add to Collection
No ratings yet

Nutrim® Cream of Mushroom Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Servings: 10 oz.
Calories: 21kcal

Equipment

  • Stove

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Onion diced
  • 1 clove Garlic minced
  • ¼ cup Mushrooms diced
  • 1 scoop Nutrim® heaping
  • 1 cup Chicken broth low fat
  • 1 tbsp Half and half
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions

  • Heat extra virgin olive oil in a small pan over medium heat.
  • Add mushrooms, onions and garlic and saute for 3-5 minutes.
  • Add Nutrim® and mix well or until onion and garlic are coated.
  • Add in chicken broth slowly (it will clump if added all at once).
  • Add half and half, salt and pepper.
  • Simmer for 5-8 minutes until it thickens.
  • Enjoy!

Nutrition

Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.1mg
Read More
Garlic, Nutrim, Sides

Nutrim Gravy

Print Recipe Add to Collection
No ratings yet

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
Read More
Almonds, Blueberries, Dessert, Nutrim

Summer Berry Pie

Print Recipe Add to Collection
No ratings yet

Summer Berry Pie

Course: Dessert
Calories: 4005kcal

Equipment

  • Food processor
  • Blender

Ingredients

Homemade Whipped Topping:

  • 1 cup instant non-fat dry milk
  • 1 cup ice water
  • 4 Tbsp granulated sugar
  • 1 tsp almond extract
  • 5 Tbsp Nutrim
  • 3 tsp lemon zest fresh
  • 2 tsp lemon juice fresh

Crust:

  • 1 ½ cups almonds
  • 2 cups dates chopped

Fruit Layer:

  • 3 bananas sliced
  • 1 quart strawberries sliced
  • 1 pint blueberries whole
  • 2 kiwi sliced
  • 1 tsp lemon juice fresh

Instructions

For Whipped Topping:

  • Mix dry milk with water and beat for three minutes or until stiff peaks appear.
  • Add sugar, almond extract, Nutrim, lemon zest and lemon juice.
  • Blend for four minutes or until thick.

For Pie:

  • Blend almonds and dates in a food processor.
  • Press into pie plate to form crust.
  • Add one teaspoon of lemon juice to sliced bananas.
  • Layer bananas into piecrust.
  • Spread 3 tablespoons of whipped topping over bananas.
  • Layer ½ of the strawberries, blueberries, and kiwi slices over whipped topping.
  • Repeat layers ending with fruit.
  • Garnish with ground dates.

Nutrition

Calories: 4005kcal | Carbohydrates: 633g | Protein: 106g | Fat: 150g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 520mg | Potassium: 8791mg | Fiber: 99g | Sugar: 446g | Vitamin A: 1950IU | Vitamin C: 827.6mg | Calcium: 2108mg | Iron: 18.3mg
Read More
Dessert, Extra Virgin Olive Oil, Nutrim, Quick & Easy

Cholesterol-Free Pie Crust

Print Recipe Add to Collection
No ratings yet

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
Read More
Breads & Toppings, Extra Virgin Olive Oil, Nutrim, Quick & Easy

Spreadable Nutrim® Butter

Print Recipe Add to Collection
No ratings yet

Spreadable Nutrim® Butter

Total Time10 mins
Course: Snack
Servings: 50 servings
Calories: 36kcal

Equipment

  • Hand mixer

Ingredients

Instructions

  • Add butter, extra virgin olive oil, Nutrim® and water into a medium bowl.
  • Blend using a hand mixer, set on high for about 2-3 minutes or until mixture is smooth.
  • Refrigerate until ready to use.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Calcium: 1mg
Read More
Breads & Toppings, Extra Virgin Olive Oil, Nutrim

Fresh Dinner Rolls

Print Recipe Add to Collection
No ratings yet

Fresh Dinner Rolls

Prep Time15 mins
Cook Time15 mins
Rising Time1 hr 45 mins
Total Time2 hrs 15 mins
Course: Snack
Servings: 10 rolls
Calories: 235kcal

Equipment

  • Oven

Ingredients

  • 1 cup Warm water 110°-115°F
  • 1 tbsp Yeast
  • ½ cup Extra Virgin Olive Oil
  • 2 tbsp Honey
  • 1 tsp Salt
  • 1 cup Whole Wheat Flour
  • 1 cup Nutrim®
  • ¾ cup Unbleached All Purpose Flour

Instructions

  • Pour warm water in large bowl. Sprinkle yeast over the top and let stand until bubbles form.
  • Whisk together extra virgin olive oil, honey, and salt in small bowl.
  • Pour mixture into bowl with yeast. Whisk again to blend. Briskly fold in whole wheat flour and Nutrim®.
  • Knead dough by hand or with a dough hook attachment for about 5 minutes. Add white flour as needed until dough leaves sides of bowl. Dough should become soft, but not sticky. Adjust by adding flour.
  • Cover dough bowl with a towel. Leave to rise for 1 hour in a warm place. Press dough down.
  • Form dough into balls just larger than the size of a golf ball.
  • Place on greased cookie sheet or baking stone and let rise for another 45 minutes.
  • Preheat oven to 400°F. Bake for 15 minutes or until rolls are golden in color.

Nutrition

Calories: 235kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 235mg | Potassium: 65mg | Fiber: 3g | Sugar: 4g | Calcium: 5mg | Iron: 1mg
Read More