Tag Archives: quick

3-C Protein Ice Cream (Chocolate, Coconut and Coffee)

This is an easy base recipe for protein ice cream. Any number of variations can be made. Use your favorite add-ins and your favorite brand and flavor of protein powder.

3-C Protein Ice Cream (Chocolate, Coconut and Coffee)

2 cups milk of choice*
2 scoops BSN Syntha-6 chocolate protein powder, or your protein powder of choice
2 tablespoons instant coffee
1/8 tsp Xanthan gum, optional*
1/2 cup coconut

Combine milk, protein powder and instant coffee in Vitamix, or high-speed blender. Blend until combined, then with blender running, sprinkle in Xanthan gum. Pour the mixture into your prepared ice cream maker. When the mixture starts freezing, add coconut. When ice cream maker stops churning, remove and serve immediately for soft-serve, or transfer ice cream to a covered bowl and freeze for a couple of hours. If the ice cream becomes too hard after freezing, you can place it in microwave for 30 seconds, or leave it on the counter for a few minutes to soften it enough to scoop.

*You can use any milk, dairy or not. I’ve found that when using low-fat, skim milk or fat-free almond milk, the ice cream crystallizes more than when using full-fat milk. This is not a problem for me, but if you want it to be creamy, use full-fat milk. The use of Xanthan gum also helps to prevent ice crystals.

*This is what America’s Test Kitchen has to say about Xanthan gum in ice cream:

Many ice cream manufacturers add xanthan gum to their products because it prevents the formation of large ice crystals during churning and storage. And that translates into a smoother ice cream. This can easily be done at home. Adding 1/8 teaspoon of xanthan gum to the base prior to churning had our ice cream starting out smoother and less noticeably icy than a control recipe made without the gum—and it stayed that way for more than a week.

HOW TO ADD IT

Xanthan gum has a tendency to clump when it comes in contact with liquids; here’s how we ensure even incorporation:


Create a vortex: Place ice cream base in tall, narrow container, leaving at least 4 inches of headspace. Insert immersion blender to bottom of container. With blender on high speed, create vortex in middle of liquid.

Sprinkle and Blend: Slowly sprinkle xanthan gum over vortex (3/8 teaspoon per 2 cups of gravy or sauce and 1/8 teaspoon per quart of churned ice cream), allowing it to be sucked down into blade of blender for at least 30 seconds to thoroughly combine.

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Quick and Easy Turkey-Lentil Stew

I have 3 different types of lentils in my pantry and use them regularly. They cook in about 30 minutes and are very versatile. Sometimes though, I want to serve a meal that practically prepares itself. While I am not a big proponent of canned soups, there are a couple I will occasionally use. Campbell’s Lentil Soup is one of them. It’s seasoned well and makes a great base for soups and stews. Here is one of my go-to recipes when I want to do zero chopping and measuring.

Quick and Easy Turkey-Lentil Stew

1 lb. ground turkey breast
1 tbsp. Canola oil, I just eyeball it
2 small cans Campbell’s Lentil Soup
16 oz jar of roasted Salsa Verde
1 15 oz can petite diced tomatoes
1-2 cups water, as needed to get to desired consistency
1 Parmesan cheese rind – optional*
1/2 cup shredded cheese – optional – I used Asiago because it’s what I had, but Feta would be good too
salt and pepper, as desired

Brown ground turkey in Canola oil in large pot. Add all remaining ingredients except shredded cheese. Cook 20-30 minutes, although if you cook it longer it will thicken up nicely. Garnish stew with cheese if desired. Delicious and easy.

*I buy Parmesan cheese rinds from Kroger, in the deli section, and freeze until needed.

Quick Saucy Salsa Chicken

I made this tonight while searching for a quick, easy one-pan dinner. I had some chicken breasts that needed to be cooked, and all day I had been thinking about something creamy, yet spicy for dinner. After a quick search in the pantry, I came out with a jar of Bertolli Alfredo sauce and a jar of World Market Roasted Tomato Chipotle Salsa. Weird, I know, but somehow I knew it would taste good.

I’ve never been a fan of jarred Alfredo sauce on its own; it’s too easy to make the real thing. However, the ready-made kind makes a great sauce base and can be combined with all kinds of other flavors for quick meals. In this instance, the addition of salsa to the Alfredo cuts the fat and calories per serving, and amped up the flavor significantly. From prep to the table, this dish was ready in less than 30 minutes, and it was delicious. It will definitely be going into the dinner rotation.

If you are not on a low-carb meal plan, this would be good with Mexican rice, or spooned on top of a baked potato. I ate mine as-is, and Carla crushed a few corn chips over hers.

Quick Saucy Salsa Chicken

4 boneless, skinless chicken breasts, cut into one-inch cubes
1 Tbsp olive or canola oil
1 jar Alfredo sauce
1 jar salsa
2 cups frozen broccoli and cauliflower florets (don’t thaw it)

Heat oil in a large saucepan over medium heat. Add chicken and cook about 5 minutes, just long enough to sear it on one side. Add the remaining ingredients and bring to a simmer. Lower heat to medium-low and cook about 5-6 minutes, or just until chicken is cooked through.

This was very saucy, which I liked. If you do not want a lot of sauce, you could use about 2/3 or 3/4 of each jar of sauce and salsa, or use 6 chicken breasts instead of 4.

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