Whey Crisp Croutons

Instead of Croutons, use Whey Crisps for that extra crunch and protein content!

Artichoke Squares

Ingredients:
1 medium onion, finely chopped (about 1/2 cup)
1 tablespoon chopped garlic
1 can artichokes, chopped
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
4 large eggs, beaten
8 ounces Monterey jack cheese or pepper jack cheese, shredded
1 scoop Whey Crisps, crushed
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil

Directions:
Preheat oven to 325F. In a medium skillet over medium-high heat, heat oil and saute onion until softened. Add garlic and saute for another 30 seconds.  Add artichokes, oregano and pepper flakes and cook until artichokes are warmed through. Allow to cool slightly. Crush Whey Crisps in either a food processor or hand chopper. In a large bowl, gently whisk eggs, cheese, parsley, salt and pepper until well-combined. Add crushed Whey Crisp powder. Stir in artichoke mixture. Pour artichoke batter into an 8 square baking dish and bake 30 minutes. Cool slightly before cutting into squares.

Asparagus Salad

Ingredients:
1 shallot , very finely chopped
1 pound asparagus
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 packet splenda
1/2 teaspoon salt
1/4 teaspoon pepper
1 scoop Whey Crisps
1/4 cup olive oil
1 pinch salt
black pepper to taste
4 cups spring salad mix
1/4 cup toasted walnuts, or almonds

Directions:
Steam asparagus until crisp-tender. Drain, and pat dry with paper towels. Set aside .Combine shallot, vinegar, mustard and splenda, salt and pepper in a mixing bowl. Gradually whisk in oil. Lay salad mix down and arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and whey crisps!!

Bean Salad

Ingredients:
1 can black beans – 15 oz, drained
1 cup corn – fresh or frozen
1 cup tomato, drained and chopped
1/2 red onion, minced
2 tsp garlic – minced
1 cup bell pepper – red or green
1 cup Whey Crisps
1/4 c cilantro, chopped
2 Tbs olive oil
3 Tbs lemon juice – fresh
salt and pepper, to taste

Directions:
Combine all ingredients, refrigerate for two hours. Mix and serve.

Whey Slaw

1 (14 ounce) bag of prepared coleslaw mix
1/4 cup pecans, toasted and chopped
1/4 cup craisins
1/4 cup red wine vinegar
1/4 Whey Crisps
1/2 teaspoon dry mustard
1 tablespoon olive oil
1 dash salt

In a small sauce pan, heat vinegar, mustard, olive oil and salt.

Let cool.

In a large bowl, mix coleslaw mix, pecans and craisins.

When dressing is cool, pour over coleslaw, add Whey Crisps and stir well.

Let sit 1 hour and stir again.