Italian Spiced Meatloaf

Ingredients
1½ lb Meatloaf Mixture (½ pound each of ground beef, pork, veal)
1 cup Spaghetti Sauce, chunky garden style
2 tsp Parsley, dried
2 tsp Italian Seasoning
1 tsp Salt
¼ tsp Pepper
1 Egg
½ cup Whey Crisps, natural unflavored
½ cup Bread Crumbs
½ cup Mozzarella Cheese, shredded

Directions
1. Preheat oven to 350°F.

2. Combine all ingredients except mozzarella cheese in a large bowl. Form mixture into an 11×5 inch loaf and place into an ungreased 11×7 inch baking dish.

3. Bake for 50-55 minutes until center is no longer pink.

4. Sprinkle cheese over loaf. Continue baking for 5 minutes or until cheese is melted. Remove from oven and let stand 10 minutes before serving.
 

Preparation Time: 20 minutes
Bake Time: 55 minutes
Serving Size: 8 servings

Stuffed Peppers

Ingredients
6 large Bell Peppers, any color
1 lb Ground Beef, extra lean
1 cup Cooked White Rice
15 oz Tomato Sauce, Italian flavored
¼ cup Whey Crisps, natural unflavored
¾ cup Mozzarella Cheese, shredded

Directions
1. Remove and discard tops, seeds and membranes of peppers; rinse. Cover peppers in boiling water and cook for 5 minutes; drain.

2. Brown ground beef; drain. Stir in cooked rice, 1 cup tomato sauce and Whey Crisps.

3. Stuff peppers with beef mixture. Stand upright in ungreased baking dish. Pour remaining tomato sauce over peppers.

4. Cover and bake 45 minutes at 350°F. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
 

Preparation Time: 15 minutes
Bake Time: 1 hour
Serving Size: 6 servings

Beef Enchiladas

Ingredients
1 lb Ground Beef, extra lean
½ cup Onion, chopped
½ cup Sour Cream
½ cup Cheddar Cheese, shredded
¼ tsp Pepper
¼ cup BiPro, natural unflavored
1 – 10 oz can Enchilada Sauce
8 Corn Tortillas (6 inch)

Directions
1. Brown ground beef over medium heat; drain. Stir in onion, sour cream, cheese, pepper, Whey Crisps and ⅓ cup of enchilada sauce.

2. Divide beef mixture evenly between the tortillas; roll tortillas around filling and place in baking dish. Pour remaining sauce over enchiladas.

3. Bake at 350°F, uncovered, about 20 minutes or until bubbly.

4. Garnish with additional shredded cheese, chopped onion and sour cream, if desired.
 

Preparation Time: 15 Minutes
Bake Time: 20 Minutes
Serving Size: 4 servings

Sausage Calzone

Ingredients
½ lb Italian Sausage, bulk
¼ cup Onion, chopped
⅓ cup Pizza Sauce
2 oz can Mushrooms, drained
⅓ cup Hot Water
1¾ cup Whey Crisps, natural unflavored
1 Tbsp Vegetable Oil
1 cup Mozzarella Cheese, shredded
¼ cup Parmesan Cheese
1 Egg White

Directions
1. Cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Stir in onion, pizza sauce and mushrooms; remove from heat.

2. Combine baking mix, Whey Crisps, water and oil until a dough forms. Roll dough into 12-inch circle on a surface dusted with baking mix. Place dough on ungreased cookie sheet.

3. Cover top half of the dough circle with mozzarella cheese, sausage mixture and Parmesan cheese to within 1 inch of edge. Fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg white.

4. Bake at 450°F for 15-20 minutes or until golden brown. Cool 5 minutes. Cut into wedges.
 
Preparation Time: 30 minutes
Bake Time: 20 minutes
Serving Size: 4 servings

Beef Meatballs

Makes about 28 meatballs: 4 -5 meatballs per serving
Ingredients:
1 pound 90% lean ground beef
½ c chopped onions
½ c bread crumbs
1/ c whey crisps
2 egg whites
½ t salt

Directions:
Combine all ingredients and mix with your hands.

Bake approximately 30 – 40 minutes at 350.
 

Chili

Ingredients:
2# lean ground beef or chicken
2 cans diced tomatoes
1 C. water
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cumin
2 tsp. chili powder
Salt and pepper to taste

Directions:
Cook ground meat until done. Remove from frying pan into a colander and rinse under hot water to re¬move all fat. Return to pan and add the remaining ingredients. Simmer for 20-30 minutes. Divide into 8 portions and package. Serve with Melba toast and additional fresh tomato wedges to complete your vegetable. Freeze unused packages for quick meals later.

Mix in whey crisps prior to serving for some extra protein!

8 servings

Pressure Cooked Chicken or Beef

Ingredients:
2 pounds chicken or beef
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1/2-3/4 C. water
whey crisps, natural

Directions:
You can cook several pounds of beef/chicken ahead in a pressure cooker. Remove visible fat from beef or use chicken breasts. Add all the ingredients and pressure chicken for 30 minutes and beef 50-60 minutes. Remove the meat and shred upon completion. Divide into 8 individual servings and place in small containers. Add 1-2 Tbsp. of the broth to each serving to keep it moist. Freeze extras. Hint: Chill beef broth and skim off fat before using. Save the additional broth for other recipes.

Mix in Whey Crisps prior to eating for an extra protein kick!

8 servings
 

Crockpot Chicken or Beef

Ingredients:
2 pounds chicken/beef
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
Water
whey crisps, natural

Directions:
Place all ingredients in a crockpot and add enough water to cover.

Cook for 8-9 hours on low until chicken/beef is very tender. Remove meat from crockpot and shred. Divide into 8 individual servings and place in small containers. Add 1-2 Tbsp. broth to each serving to keep moist. Seal and freeze. Hint: chill beef broth and skim off fat before using. Save remainder of broth for use in other recipes.

Add whey crisps natural for an extra protein kick ! Just mix into your stew right before you eat it!

8 servings
 

Spaghetti and Meat Sauce

Ingredients:
1 lb ground beef
1 large spaghetti squash
1 yellow onion (chopped)
3 cups chopped spinach
2 TB olive oil
1 jar organic pasta sauce
3 large cloves garlic (crushed)
1 scoop Whey Crisps Natural
2 tsp pepper

Directions:
1. Scrub squash well.

2. Preheat the oven to 375.

3. Split the squash and remove the seeds and inner guts with a spoon.

4. Place in a baking dish and leave in oven for 30 – 35 minutes. Check for tenderness

5. While the squash is cooking, start frying up the ground beef on the stove top in a skillet. Cook until all the pink is gone- add onions, garlic, olive oil and pepper. Continue cooking for 10 minutes. Then add spinach and whey crisps and cook for another 5 minutes or so. Add pasta sauce and continue cooking for another 10 minutes. The longer it cooks, the better it will taste.

6. When the squash is done baking, remove from the oven and scrape the flesh of the squash with a fork. You should get orange spaghetti- like strands. Serve the meat sauce over the spaghetti squash and enjoy !

Vietnamese Meatballs

Ingredients:
1/2 lb each lean ground beef and ground pork
1/2cup pulverized whey crisp(use coffe grinder)
1 egg beaten
3 tbsp fish sauce
1 tbsp oyster sauce
1/4cup minced cilantro
2 minced shallots
2 tbsp sugar

Directions:
Mix all together, form into round meatballs, your choice of size. Take your thumb and depress into center of each ball lightly. Either grill or pan fry them. I used the pan to brown them, then placed in 400deg oven for 12-15min; till juices run clear. Remove the meatballs and place on serving dish. Then take the pan and separate sauce from oil. Place sauce in bowl and add some lemon/lime juice, and then some sriracha chili sauce. Mix sauce well and spoon over meatballs. Eat!

As posted at www.bodybuilding.com during our Whey Crisp Promotion by user: potionmaster