M S U D Newsletter

Articles selected from Vol. 21, No.2, Winter/Spring 2004

 

 

 

DIET WISE

 

Chocolate Revel Bars

 

Cookie dough:

Chocolate mixture:

3/4 c.

margarine, softened 

6 oz.

chocolate almond bark*

⅓ c.

brown sugar

1/4 c.

boiling water

1 tsp.

vanilla

2 T.

butter

1 pkg.

Instant Vanilla Pudding

1/4 c.

sugar

⅓ c.

water

⅔ c.

powdered non-dairy creamer*

2 c.

Cambrooke Foods Baking Mix

 

 

11/2 tsp.

baking powder

 

 

1/2 tsp.

salt

 

 

 

Combine margarine, sugar and vanilla in mixing bowl, mixing well. Add rest of ingredients and mix until smooth. Set aside.

 

Place chocolate bark in a small saucepan. In a small bowl, combine remaining ingredients and pour over the chocolate. Heat on low heat until the chocolate is melted and the sauce is smooth. Spread two-thirds of the cookie dough mixture on the bottom of a 7 by 11 inch baking pan. Form a little ridge of dough around the edge of the pan. Pour chocolate mixture over dough. With a teaspoon drop the remaining dough over the chocolate mixture. Bake at 350¡ for 30 to 35 minutes. Makes 20 bars.

 

 

Protein

Leucine

Calories

Per recipe:

5.8 gm

524 mg

4066

Per serving:

0.3 gm

26 mg

203

 

 

*Be sure both the almond bark and the non-dairy creamer have 0 protein listed in the nutrition facts on the package.

 

Rice Salad

 

1 c.

cooked low protein rice, rinsed & drained

2 T.

chopped broccoli 

1/4 c.

chopped onions

1 T.

chopped tomato

1/4 c.

chopped peppers

 

 

 

 

Dressing:

 

11/2 T.

oil 

1/2 tsp.

chili powder  

1 T.

vinegar

1/2 tsp.

garlic salt 

2 T.

sugar

⅛ tsp.

pepper

1 T.

pickle relish

1/4 tsp.

salt

 

Combine the rice and vegetables and set aside. Combine dressing ingredients. Pour over rice. Can be served warm or cold. Yields 2 servings.

 

 

Protein

Leucine

Calories

Per recipe:

1.0 gm

47 mg

468

Per serving:

0.5 gm

24 mg

234

 

 

Potato Salad

 

4 c.

potatoes, cooked & grated

1/4 tsp.

mustard

1

large dill pickle, finely chopped

⅛ tsp.

celery seed

2 T.

chopped onions

 

Dash of lemon pepper

1 c.

mayonnaise

2 T.

dill pickle juice

 

Combine potatoes, pickles and onions. Combine and blend the remaining ingredients. Pour over the potatoes and gently fold together. Refrigerate overnight to blend flavors. One serving is ⅔ cup. Yields 8 servings.

 

 

Protein

Leucine

Calories

Per recipe:

9.5 gm

671 mg

2710

Per serving:

1.2 gm

84 mg

339

 

 

Cambrooke Foods MocNuggets

 

1 c.

Cambrooke's Porridge (dry)

1 tsp.

dehydrated minced onion

11/2 tsp.

garlic powder

2 tsp.

Cambrooke's Chicken-Flavored Consomme & Seasoning

3/4 c. plus 2 T.

water

2 T.

Cambrooke's Shredded Cheddar Cheese

3 T.

Cambrooke's Baking Mix

1/2 tsp.

Italian seasoning (or other seasoning)

 

Combine porridge, onion and garlic powder. Set aside. Blend chicken seasoning with water and stir into porridge mixture. Stir in cheddar cheese and shape into 12 nuggets. Combine baking mix and seasoning. Roll nuggets in baking mix. Freeze. Heat oil to 325¡ and fry nuggets. Yields 12 nuggets.

 

 

Protein

Leucine

Calories

Per recipe:

1.2 gm

96 mg

600

Per serving:

0.1 gm

8 mg

50

 

 

 

 

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