RECIPES

• Snacks & Smoothies
• Breakfast
• Lunch
• Dinner

LUNCH RECIPES

CHICKEN CURRY

INGREDIENTS

3 tbsp I Can't Believe Its Not Butter LIGHT
2 lbs Chicken Breast Fillets
1 tsp cumin
1 tsp coriander
1 tsp ginger
1/4 tsp red pepper flakes
4 garlic clovers, finely chopped
1/2 cup chicken stock
1 scoop DESIGNER WHEY Natural mix into 1/3 cup nonfat milk

DIRECTIONS (Prep Time: 20 Minutes. Cook Time: 10 Minutes. Ready In: 30 Minutes. Servings: 4)

Melt butter, add chicken strips and cook until golden brown.
Add cumin, coriander, ginger, red pepper flakes (if using) and garlic and cook with occasional stirring. Add chicken stock and bring to a boil. Reduce heat and let simmer about 5 minutes.
Slowly add Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat.
When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
Combine DESIGNER WHEY and nonfat milk.
Slowly add to chicken, do not let come to a boil, and continually stir for about 3 minutes.
Transfer chicken and sauce to plate.

PRESSURE COOKER CHILI

INGREDIENTS

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt, or to taste
2 cups water
2 Scoops DESIGNER WHEY Natural

DIRECTIONS (Prep Time: 10 Minutes. Cook Time: 20 Minutes. Ready In: 35 Minutes. Servings: 6)

Place the ground beef in the pressure over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper.
Cook and stir for 3 to 4 minutes, until the onion is translucent.
Add the garlic, and cook and stir for about 30 more seconds. Mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
When the pressure is fully released, remove the lid, add DESIGNER WHEY Natural protein powder and stir the chili, and serve.

KIMCHI JUN

INGREDIENTS

1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi
1/2 cup all-purpose flour
1/2 Cup DESIGNER WHEY Natural
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Korean chili pepper flakes (optional)
1/2 teaspoon toasted sesame seeds (optional)

DIRECTIONS

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl
Heat vegetable oil over medium heat in a large skillet
Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible
Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side
Season to taste with salt
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds
Serve with the pancakes