Crock Pot Chicken and Black Bean SoupServings: 7 • Size: 1 1/2 cupsCalories: 306 • Fat: 6 g • Protein: 28 g • Carb: 37.5g • Fiber: 13.5 gIngredients:

• 2 (15 oz) cans black beans, rinsed and drained• 3 1/2 cups low sodium chick~n broth• 2 (10 oz) cans Rotel tomatoes with green chilies• I red bell pepper, minced• 4 oz can diced green chiles• 1tbsp ground cumin• t tsp ancho chile powderi t tsp garlic powderIi r tsp onion powder" t/4 tsp oregano• 16 oz (2) skinless chicken breastj f/2 cup chopped cilantro, divided• 2 medium scallions, diced• cut limes, for serving• 1 medium haas avocado, sliced

. • sour cream, for serving (optional)

Instructions:Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker. Add theremainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chilepowder, garlic powder, onion powder, oregano, chicken breast, and 114cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW6 to 8 hours. After it's done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions,remainder cilantro and adjust salt and cumin, to taste. Serve hot with lime wedges,' avocados, and sour cream if desired.

Stuffed Sweet Peppe~.Soup

1 lb. ground beef2q~.wa~r u

1 can (46oz.) tomato juice " ...3 med. peppers (1 each red, green, yellow) diced1 bottle (12oz.) chili sauce .'2 c. uncooked long grain brown ri<;:e2 celery ribs, diced1 large onion diced1 pkg. (10oz.) shredded carrots3 chicken bouillon cubes2 garlic cloves, minced112 tsp. salt

In large kettle over medium hea.t" cook beef until no lo~ger pink. Drain. Addremaining ingredients and bring to boil. Reduce heat. Simmer covered for 1 houror until rice is tender.

Yield: 20, 1 cup servings

Points: 2.3 per 1 cup serving

Note: Make and freeze in one-cup containers- Thaws easily in microwave foraquick meal.

Stuffed Sweet Pepper Soup

Cilantro Lime Tilapia TacosIngredients;

• 1 Ib tilapia fillets, rinsed and pat dried (can use any fish)• 1 tsp olive oil• 1 small onion, chopped• 4 garlic cloves, finely minced• 2 jalapeno peppers, chopped (seeds removed for less heat)• 2 cups diced tomatoes• 1/4 cup fresh cilantro, chopped• 3 tbsp lime juice• salt and pepper to taste• 8 5-inch La Tortilla Factory (low carb) tortilla shells• 1 medium haas avocado, sliced• lime wedges and cilantro for garnish

Directions:

Heat olive oil in a skillet. Saute onion until translucent, and then add garlic. Mix well.

Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeno peppers, tomatoes, cilantro and lime juice. Saute over medium-highheat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper. Meanwhile, heattortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2of avocado and enjoy!

Nutritional Facts (serving=2 tacos) 319 calories, 27gm protein, 33gm carbs, 12gm fat, 9.5gm fiber

Szechwan Shrimp

Ingredients

• 4 tablespoons water• 2 tablespoons ketchup• 1 tablespoon soy sauce• 2 teaspoons cornstarch• 1 teaspoon honey• 1/2 teaspoon crushed red pepper• 114teaspoon ground ginger• 1 tablespoon vegetable QU• 1/4 cup sliced green onions• 4 cloves gar! ie, minced• 12 ounces cooked shrimp, tails removed

.'.

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Setaside.

2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp,and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutritional Facts (Makes 4 svngs): 142 cals, 18 protein, 6 carbs, 4 fats, 0 fiber

Szechwan Shrimp

Coconut~acaroons

Servings: 17 • Serving Size: 2 cookies • Old Points: 3 pt • Points+: 3 ptCalories: 88· Fat: 5 g • Protein: 2 g • Carb: 9 g • Fiber: 1.1 g • Sugar: 2.3 gIngredients:

• 3/4 cup (5 large) egg whites• 4 Y:! Tablespoons of Truvia (or 16 packets)• 10 oz sweetened coconut flakes (Baker's)• 1/2 tsp almond extract• 114tsp vanilla extract• pinch of salt

Directions:In a heavy saucepan combine egg whites, truvia and coconut flakes and cook over medium-low heat, stirringfrequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky andmoist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it coolin the refrigerator about 30 minutes. Preheat the oven to 300°. Using a tablespoon, scoop tightly packedtablespoonfuls onto a baking sheet covered with a silpat or parchment paper.Bake 27-30 minutes or until golden.Makes 38 cookies.

Avocado Chocolate Pudding

-1 Ripe Avocado

-2 tbsp. Dark Cocoa Powder

-~ cup Light Coconut Milk

-1 tsp. Vanilla

-2 tbsp. Honey

Combine all ingredients in blender and blend until smooth. Refrigerate beforeserving. This dish is fantastic! You will be surprised.

Nutritional Facts (1/4 cup serving) 130 cals, 2gm Protein, 16gm Carbs, 7gm Fats,. 4gm Fiber

"just ·Like Chocol~teto"ered;",Otfer.Butter·BallsBy:K.& G Wellness

Ingredients: Nutritional Facts;1 Jar St11u~kei'SNatural Peanut Butter (26 oz) Alltogether: Cals. Prot carbs Fat.I bag 60:,,,,cao~ir.lrdelll CliocolateChips 8260 207 554 596'2bO~~~j~~r;~~~I~1Nheat CraCkers(Red Box)7.oz. Made 8S servings' (per serving)PJat~,?1<i~l~~.«;h.i~J~a Double Boiler to all~w them to melt, 98 .2.4 6.5crosh;thecrackers,andp(aee ina bowl. Mix in the li'f' '.......'. . ."usingasmall:rnelonballerscoop the crack " i. arbopean~tbutter. Afterthe chocolate hasmelted,

. ....'.... er peanut. utter.mixture and dip in the ch It' h .. .spoon.' Place!," wax paper and allow to harden. ENioY!f! ..... . . . oco a e wit a dipping

Fiber92

7 1.1

High Protein Strawberry NO-BAKE CheesecakeServings: 20 • Size: Cut into 20 even pieces in panCalories: 156. Fat: 4g. Carb: 10.5 g. Fiber: Igm> Protein: 14 g

Ingredients:

• 2 pkgs. OfFat Free Cream Cheese (softened)• 1 pkg Carr's Whole Wheat Crackers• 3 Tablespoons of melted butter ".• 8 scoops of Gold Standard Natural Whey Vanilla (or any other vanilla protein powder you use)

• Yz cup Skim Milk or Organic Silk Soy milk• 1 pkg of Sugar Free Strawberry Jello• 4 containers ofOikos Strawberry Greek Yogurt• 1 Lg. Fat Free Cool Whip (Tru-whip is a healthier alternative)

Directions:Bottom Layer: Crush one box of Carr's Crackers into crumbs. Melt the butter and add to the carr's cracker crumbs. Press down intoungreased 9 x13 pyrex pan. (Unlike true graham cracker crust, this will be drier. Just place on bottom of the pan.

Middle Layer: With mixer, combine the softened cream cheese, milk, protein powder, and % of the package of jello. Blend until

smooth. Place on top of the graham cracker crust.

Top Layer: With mixer, combine the greek yogurt with the cool whip and remainder of the jello. Blend until smooth. Spread on topofthe middle layer. Refrigerate for two hours to allow jello to set the dish. Cut into 20 even pieces and ENJOYl

High Protein Strawberry NO-BAKE Cheesecake