Dinner

Veggie Burgers

 

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Veggie Burgers

Prep Time15 mins
Total Time15 mins
Course: Dinner
Servings: 12
Calories: 228kcal

Equipment

  • Stove

Ingredients

  • ½ cup Green onion Chopped
  • 3 Egg
  • ½ cup White onion Chopped
  • ½ cup Carrots Shredded
  • 1 cup Nutrim
  • 1 cup Green pepper Chopped
  • 1 can Beans Black, boiled, 15 oz can
  • 2 Tbs Tomato Diced
  • 1 cup Bread crumbs
  • 1 Tbs Chives
  • 1 tsp Garlic powder
  • 1 tsp Garlic salt
  • ½ tsp Basil
  • 2 tsp Oregano
  • 2 Tbs Lemon seasoning
  • 1 Tbs Parsley
  • 1 tsp Cumin

Instructions

  • Mix all ingredients and make into flat patty's.
  • Add water, as needed.
  • Fry in olive oil for 3-4 minutes on each side.
  • Prepare burgers and enjoy!

Notes

Add a side of rice and beans.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 884mg | Potassium: 353mg | Fiber: 8g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 30.5mg | Calcium: 70mg | Iron: 2.7mg
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Lunch

Strawberry Salad

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Strawberry Salad

Total Time15 mins
Course: Lunch
Servings: 4
Calories: 468kcal

Equipment

  • Blender

Ingredients

Salad

  • 1 head Lettuce Romaine, raw
  • 1 ½ cup Strawberries Frozen, unsweetened
  • ⅓ cup Almonds
  • ½ cup Walnuts
  • 2 oz Cheese Cheddar
  • 2 Grapefruits Cut in half

Dressing

Instructions

  • Let the strawberries sit out to thaw and cut into pieces.
  • In a separate bowl, add lettuce, cut strawberries, almonds, and walnuts.
  • Put the salad dressing ingredients in a blender and blend until smooth.
  • Add dressing and cheese on top of salad. Mix dressing and cheese evenly throughout the salad.
  • Cut the grapefruits in half and enjoy with the salad.

Nutrition

Calories: 468kcal | Carbohydrates: 32g | Protein: 12g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Cholesterol: 0.01mg | Sodium: 88mg | Potassium: 796mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1900IU | Vitamin C: 142.7mg | Calcium: 130mg | Iron: 2.5mg
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Snack

Hummus

 

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4.75 from 4 votes

Hummus

Total Time10 mins
Course: Snack
Servings: 16
Calories: 246kcal

Ingredients

  • 15 oz Chick peas
  • 3 Tbs Lemon juice
  • ½ cup Tahini
  • 1 clove Garlic Crushed
  • 1 tsp Salt
  • 2 scoops Nutrim

Instructions

  • Add all of the ingredients in a blender, except for the Nutrim. Blend until smooth.
  • Next, add Nutrim and blend.
  • Serve with veggies or pita bread and enjoy!

Nutrition

Calories: 246kcal | Carbohydrates: 13g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 0.01mg | Sodium: 161mg | Potassium: 241mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 20IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 2mg
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Extra Virgin Olive Oil, Garlic, Nutrim, Sides

Potato Cauliflower Mash

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Potato Cauliflower Mash

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sides
Servings: 5 servings
Calories: 230kcal

Equipment

  • Stove
  • Hand mixer

Ingredients

  • 7 cups Water
  • 6 Red Potatoes with Skin
  • 1 Head Cauliflower cut into florets
  • 2 scoops Nutrim®
  • 2 Tbsp Milk
  • ¼ tsp Pepper
  • ¼ tsp Salt
  • 2 Tbsp Nutrim® Garlic Butter

Instructions

  • BOIL water in large pot.
  • RINSE potatoes and dice into medium size cubes.
  • RINSE cauliflower and cut into florets.
  • BOIL potatoes and cauliflower for 15 minutes or until easily pierced with fork.
  • DRAIN potatoes and cauliflower.
  • MIX with hand mixer until lumps are minimal.
  • ADD remaining ingredients and mix well.
  • KEEP warm and serve.

Nutrition

Calories: 230kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 217mg | Potassium: 1515mg | Fiber: 7g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 77.4mg | Calcium: 68mg | Iron: 2.4mg
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Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Celery Soup

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Nutrim® Cream of Celery 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 Celery finely diced
  • 1 scoop Nutrim®
  • 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 celery, 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: 93mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 4mg | Iron: 0.1mg
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Breads & Toppings, Extra Virgin Olive Oil, Garlic, Nutrim

Nutrim® Garlic Butter

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Nutrim® Garlic Butter

Total Time10 mins
Course: Snack
Servings: 50 servings
Calories: 37kcal

Equipment

  • Hand mixer

Ingredients

Instructions

  • Add butter, extra virgin olive oil, Nutrim®, garlic powder, salt 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: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Calcium: 1mg
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