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Slow Cooker Steak Stuffed Collard Green Rolls

Grilled Chicken with Plum Sauce and Pine Nuts

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It’s #NationalDonutDay and I’m here to celebrate with my favorite protein donuts🙌💯🍩 Ingredients For the donuts: 1/4 cup unbleached all-purpose flour (reg or GF) I recommend @kingarthurflour 1/2 cup whole oats ground 1 large whole egg 1/3 cup egg whites 1 tsp baking powder 1/2 tsp baking soda 1 tsp vanilla extract 1 tbsp real maple syrup 28 g Quest vanilla milkshake protein powder 1/2 cup milk 1/4 cup cottage cheese 1 tbsp extra virgin olive oil dash salt For the frosting: 28 g @questnutrition vanilla milkshake protein powder 3 tbsp milk 2 tsp melted butter Instructions Preheat the oven to 350 degrees F. Grind the oats in a food processor until it reaches the consistency of flour Add all donut ingredients into the bowl of an electric mixer and blend until well mixed, scraping down sides a few times while mixing (batter will look fairly thin) Grease a 6 hole donut pan with a baking spray with flour (or use a silicone pan) Pour batter evenly into the six molds of the donut pan Bake 14 minutes until cooked through (do not overbake) Whisk the frosting ingredients together, stirring the milk and protein powder together first until smooth, then stirring in the cooled melted butter until a frosting consistency is achieved. Drizzle over donuts after they have cooled a bit. Top with 1 tbsp of your favorite cereal, mini chocolate chips or other tasty topping Printable recipe and full nutrition info at 👉 https://ameessavorydish.com/moist-vanilla-protein-donuts/ If you ❤️ it, save it & tag me if you make it!

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Love this healthy & easy skillet chicken recipe that you can have on the table in under 20 minutes🙌 It’s a winner at 246 calories and 28 grams of protein per serving💪 Printable recipe and full nutrition info at 👉https://ameessavorydish.com/salsa-chicken-and-rice/ How To Make Skillet Salsa Chicken Ingredients: 1 1/2 tbsp olive oil 16 oz boneless, skinless organic chicken breasts, diced into bite-size pieces 1 large shallot, chopped 2 16 oz containers chunky salsa *I typically use 1 mild and 1 medium 2 tsp (or to taste) fajita seasoning blend *Optional fresh chopped cilantro for garnish Directions: Cut chicken breasts into bite-size pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and saute until lightly browned. Add shallot and cook until soft (shallots cook quickly, so this usually only takes about a minute). Turn heat down to medium and sprinkle chicken pieces with fajita seasoning. Stir. Add salsa and cook for 5 minutes until chicken is cooked through, turn down the heat and simmer for 5 more minutes until salsa has thickened. Serve over cooked rice or cauliflower rice for a low-carb option. ✨If you love it, save it and tag me if you make it!😁

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#blackouttuesday #blackoutday2020

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I thought my baking spree was officially over, but I had some overly ripe bananas to use up so I couldn’t resist whipping up a batch of this easy homemade banana bread. 🍌😋 Sometimes I’ll throw in chocolate chips instead of nuts to switch things up. I don’t have to worry about eating it all because everyone is home and I can’t keep up with all these hangry people. Anyone else feel like you never stop cooking/baking lately?! Here’s the recipe. 😉 Homemade Banana Bread 4 very ripe bananas 1/3 cup melted butter 1 cup sugar (I used 3/4 cup @truvia brown sugar blend to cut the sugar, you can also use coconut sugar) 1 egg 1 tsp vanilla extract 1 1/2 cups unbleached all-purpose flour (can also use gluten-free all-purpose flour) 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1/2 cup chopped pecans Directions: Preheat oven to 350 degrees F. Mash bananas in the bowl of an electric mixer. Add melted butter and blend until smooth. Add sugar and egg; blend. Whisk dry ingredients together and slowly add to the banana mixture. Stir in nuts. Bake in 3 small loaf pans sprayed with cooking spray for 30-35 minutes until a cake tester comes out clean. You can also make these into 18 muffins and bake for 20 minutes.

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Wild Blueberry Protein Pancakes are the best way to start the weekend! 🙌😋 25 grams of protein per serving. 💪 Ingredients: 1/3 cup cottage cheese 1 scoop unflavored Quest Nutrition baking mix/protein powder or 28 grams of your own unflavored whey blend protein powder (blend of isolate and casein) 1/3 cup oats 2 eggs whole 1/4 tsp cinnamon 1/4 tsp vanilla 1 tsp extra virgin olive oil 1/4 cup buttermilk 1/2 tsp baking powder 1/4 tsp baking soda 1 packet of stevia *optional 1/2 cup Wyman's of Maine wild blueberries Virgin coconut oil for cooking Instructions: Preheat a non-stick skillet over medium heat. Blend oats, cinnamon, baking powder, baking soda and protein powder in a blender or food processor until oats are ground into a flour texture. Pour oat mixture into a medium size bowl and set aside. Add cottage cheese, olive oil, vanilla, and eggs into the blender and blend until smooth. Pour egg mixture, stevia (if using) and buttermilk into oat mixture and stir until just blended. Do not over mix. Mixture should be thick. Gently fold in blueberries. Add a little virgin coconut oil to the warm skillet and pour about 1/4 cup pancake mixture onto skillet. Cook until pancake begins to bubble, flip and cook the other side until middle is set. Make sure not to get the griddle/skillet too hot so that the exterior browns before the middle can finish setting. If you love this recipe,save it & tag me if you make it!😁 *Printable recipe and full nutrition info on the blog:https://ameessavorydish.com/wild-blueberry-protein-pancakes/

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