Dessert

Yogurt Popsicle

Print Recipe Add to Collection
No ratings yet

Yogurt Popsicle

Total Time10 mins
Course: Dessert
Servings: 4
Calories: 69kcal

Equipment

  • Freezer

Ingredients

  • 1 ⅓ cup Yogurt Fruit variety, nonfat
  • ⅓ cup Blueberries Frozen, unsweetened
  • ½ cup Strawberries Frozen, unsweetened
  • 1 scoop Nutrim

Instructions

  • In a large bowl, whisk Nutrim and yogurt.
  • Defrost strawberries and slice into pieces. Place the strawberries into the bowl of yogurt.
  • Add blueberries to the bowl and mix well.
  • Divide the yogurt evenly into four servings. You can use either 4 small cups, 4 popsicle containers, or 4 plastic cups.
  • Using something lying around the house (i.e. a chopstick, a popsicle stick, pretzel sticks, or even a straw) and place it in the center of the yogurt.
  • Place the cups in the freezer until firm or overnight for best results.
  • Take out and enjoy!

Nutrition

Calories: 69kcal | Carbohydrates: 11g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 266mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 27.2mg | Calcium: 160mg | Iron: 0.1mg
Read More
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
Breakfast

Bran Muffin Breakfast

 

Print Recipe Add to Collection
No ratings yet

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
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
Lunch

Apple Sandwich

Print Recipe Add to Collection
No ratings yet

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
Read More
Lunch

Eggplant Sandwich with Beans and Rice

 

Print Recipe Add to Collection
No ratings yet

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
Read More