RECIPES


SNACKS & MEALS

Pumpkin Spice Bars

INGREDIENTS

1 scoop DESIGNER WHEY Natural
1 cup Almond Meal
1/2 cup each Canned Pumpkin & Egg Substitute
1/4 cup each Agave Syrup & Stevia-In-The-Raw
1 tsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/4 tsp Sea Salt

DIRECTIONS

Pre-heat oven to 350
Combine pumpkin, agave, Stevia and eggs in bowl and whisk until smooth.
In a separate bowl combine almond meal, protein powder, sea salt, pumpkin pie spice and baking soda.
Stir together with a fork.
Add dry ingredients to wet and whisk or mix together for one minute.
Pour mixture into pan (mixture will be fairly thin).
Bake 20-25 minutes or until it begins to pull away from sides and center is set.
Makes 12 squares

73 Calories; 5g Protein; 5g Fat; 3g Carbs; 2g Sugar
Blueberry Protein Pancakes

INGREDIENTS

1 scoop Natural Designer Whey
1/4 cup Egg Substitute (Egg Beaters brand)
1/2 cup Oats (not instant)
10 Blueberries
Dash of Cinnamon
One packet of Splenda

DIRECTIONS

Mix Natural Designer Whey protein powder with egg beaters until combined.
Add oatmeal, cinnamon, and Splenda.
If pancake batter is thick, add small amount of water.
When thoroughly mixed, add in blueberries.
Pour batter onto a hot griddle and flip when golden brown around edges.
Makes 1 serving; 2 pancakes

Per Recipe: 322 Calories; 30g Protein; 6g Fiber; 5g Fat; 40g Carbs; 10g Sugar
Per Pancake: 161 Calories; 15g Protein; 3g Fiber; 2.5g Fat; 20g Carbs; 5g Sugar
Protein S'mores

INGREDIENTS

Makes 4 s'mores (servings)
1 scoop Designer Whey Double Chocolate
1 tbsp Natural Almond or Peanut Butter
1-3 tbsp Water
4 sheets Graham Crackers
1 Graham Cracker Sheet
4 tbsp Fat Free Sugar Free Cool Whip

DIRECTIONS

Combine protein powder and nut butter in a bowl.
Slowly stir in water making a thick “fudge”.
Smooth 1/4 of this mixture onto 1/2 graham cracker.
Top with cool whip and other half of graham cracker.
Freeze for 10 min and Enjoy!

133 Calories; 7g Protein; .5g Fiber; 3g Fat; 17g Carbs; 6g Sugar
Hot French Vanilla Protein Oatmeal

INGREDIENTS

1 packet instant oatmeal
3/4 cup water
1 scoop DESIGNER WHEY® French Vanilla
1/2 teaspoon Vanilla Extract
Nonfat milk (optional)
Sugar-free jam, raisins, nuts, cinnamon (optional)

DIRECTIONS

Mix one cup instant oatmeal with ≤ cup water in a large microwave-safe bowl. Stir well until oatmeal is thoroughly moistened.
Cook in microwave on high power for about 1 minute. Microwave powers vary. You may need an extra minute or so.
Stir one level scoop of French Vanilla DESIGNER WHEY™ into 1 oz water while oatmeal is cooling slightly. Pour this into oatmeal and stir. French Vanilla is our most popular flavor, but you may want to try chocolate, too.

This adds an extra 18 grams of protein to your breakfast. Add nonfat milk or more water to thin oatmeal, if desired. Add some of your favorite topping such as sugar free jam, raisins, nuts and cinnamon, but make sure to count those calories if you're counting.

Makes 1 serving.
Total Time: 3 minutes
Here's what this recipe gives you...
Calories 208
Protein 20g
Carbohydrates 23g
Fiber 3 g
Fat 4g
HI-PRO VANILLA BREAKFAST GRAINS
Bulgur is a whole grain made from wheat berries that are steamed, partially debranned, dried, and crushed or cracked. It provides protein and fiber for steady energy that lasts long beyond mealtime. Cooking the bulgur with milk instead of water is a great way to kick up the amount of calcium and protein.

INGREDIENTS

2 1/4 cups fat-free milk
1 cup coarse-ground bulgur
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
Pinch of salt
1/4 cup (2 scoops) Biggest Loser vanilla protein powder
1/2 teaspoon vanilla extract
Natural sweetener, such as stevia (optional)
6 tablespoons plain fat-free
Greek-style yogurt

DIRECTIONS

In a 2-quart saucepan, heat the milk over medium heat. Add the bulgur, cinnamon, allspice, cardamom, and salt and stir well. Continue heating over medium-high heat until very hot but not boiling. Reduce the heat to low and cover partially. (Don't cover tightly, or the mixture will boil over.)

Simmer, stirring occasionally, for about 10 minutes, or until most of the liquid is absorbed but the grains are still loose and creamy. Remove from the heat and stir in the protein powder and vanilla. Divide the cereal among 6 breakfast bowls. Sweeten with natural sweetener if desired and garnish each serving with a dollop of yogurt.

Makes 6 (1⁄2-cup) ser vings

Per serving: 140 calories, 9 g protein, 26 g carbohydrates, less than 1 g fat (0 g saturated), 10 mg cholesterol, 7 g fiber, 65 mg sodium

From THE BIGGEST LOSER SIMPLE SWAPS by Cheryl Forberg, RD, and The Biggest Loser Experts and Cast with Melissa Roberson. Copyright (c) 2009 by Universal City Studios Productions LLLP. By permission of Rodale, Inc., Emmaus, PA 18098.
THE PERFECT BODY BREAKFAST

INGREDIENTS

1 cup instant oatmeal
1 3/4 cups water
2 scoops DESIGNER WHEY™ Vanilla Praline
Nonfat milk (optional)
Sugar-free jam, raisins, nuts, cinnamon, fruit (optional)

DIRECTIONS (Total Time: 5 minutes. Makes 1 serving)

Mix one-cup instant oatmeal with 1 1/2 cups water in a
large microwave-safe bowl
Stir well until oatmeal is thoroughly moistened
Cook in microwave on high power for about 2 minutes
Microwave powers vary. You may need an extra minute or so
Stir two level scoops of Vanilla Praline DESIGNER WHEY™ into 1/4 cup water while oatmeal is cooling slightly. Pour this into oatmeal and stir
Vanilla praline is the most popular flavor, but you may want to try chocolate, too
This adds an extra 32 grams of protein to your breakfast
Add nonfat milk or more water to thin oatmeal, if desired
Add some of your favorite topping such as sugar free jam, raisins, nuts and cinnamon
APPLE BREAKFAST BREAD

INGREDIENTS

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup Designer Whey French Vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 apples - peeled, cored and chopped

DIRECTIONS (Makes 8 serviings)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
In a separate bowl, sift together the flour, Designer Whey, baking soda, salt, cinnamon, and cloves.
Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Chocolate Pancakes

INGREDIENTS

1 Cup flour
1/3 Cup Designer Whey Chocolate
1Tbsp Brown Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 Salt
1 Cup Skim Milk
1 Egg
2 Tbsp Vegetable Oil

DIRECTIONS

1. Combine powdered ingredients and separate in bowl
2. Whisk milk, egg and oil in mixing bowl and slowly stir in combined ingredients until all lumps are gone
3. Cook on pan at medium heat, turning as you would any normal pancake (roughly 2min per side)
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
CHICKEN PAN PIE

INGREDIENTS

1 can Campbell's® Chicken Broth
2 cans Campbell's Healthy Request® Cream of Chicken Soup
2 scoops DESIGNER WHEY™ Natural
2 10oz. Cans chunk chicken in water (white meat, drained)
1 1/2 cups Bisquick® (reduced fat)
1 1/2 cups skim milk
1 1/2 sticks equivalent Smart Beat Super Light Margarine

DIRECTIONS (Makes 6 servings. Total Time: 60 minutes)

Mix together chicken broth, cream of chicken soup and DESIGNER WHEY™
Pour over chicken that has been spread out in bottom of two 8" x 12" pans or 1 large pan Mix Bisquick®, milk and margarine and pour over top of chicken mixture
Bake at 400 degrees for 45 minutes
HERB STUFFED JUMBO SHELLS

INGREDIENTS

32 jumbo macaroni shells
2 cups prepared fat-free marinara sauce
1/2 Tbs. olive oil
1 medium onion, chopped
2 Tbs. dried parsley
16 oz. light ricotta cheese
2 scoops DESIGNER WHEY™ Natural
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/4 tsp. dried oregano

DIRECTIONS (Makes 6 servings. Total Time: 45 minutes)

Preheat oven to 350° F
Prepare jumbo shells according to package directions
Spread ½ cup marinara sauce on bottom of 13" x 9" baking pan
Sauté onion in olive oil until soft, about 5 minutes. Add parsley and remove from heat
Place ricotta in medium size bowl
Add sautéed onion, salt, garlic powder, basil, oregano and DESIGNER WHEY and combine well
Fill each shell with ricotta mixture
Place in 13" x 9" baking pan. Pour remaining marinara sauce over shells
Bake for 30 minutes
SWEET POTATO CASSEROLE

INGREDIENTS

3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/4 cup butter
1/3 cup evaporated milk
3 egg whites, beaten
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup packed light brown sugar
1/4 cup all-purpose flour
2 scoops DESIGNER WHEY™ Natural

DIRECTIONS (Makes 12 servings)

Mix together sweet potatoes, white sugar, 1/4 cup butter or margarine, milk, egg whites, and vanilla Spread into a greased 9 x 13 inch baking dish
Mix together 1/3 cup melted butter or margarine, brown sugar, DESIGNER WHEY and flour
Spoon on top of sweet potato mixture
Try The Biggest Loser Protein in ANY of our recipes
Vanilla Yogurt Mix

INGREDIENTS

1 scoop TBL Vanilla Bean
8oz nonfat fruit yogurt
(optional) Chopped 2 Tbsp Chopped Almonds

DIRECTIONS

Blend for one minute on high speed
HEALTHY HOMEMADE GRANOLA BARS

INGREDIENTS

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup Vanilla Praline or French Vanilla Designer Whey
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS Full Recipe Serves ~15()

Preheat the oven to 350 degrees F (175 degrees C)
Generously grease a 9inx13in baking pan
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, Designer Whey, flour, raisins and salt
Make a well in the center, and pour in the honey, egg, oil and vanilla
Mix well using your hands
Pat the mixture evenly into the prepared pan
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges.
Cool for 5 minutes, then cut into bars while still warm.
Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Chocolate, Peanut Butter
& Banana Shake

INGREDIENTS

1 cup Skim Milk
1 Frozen, cut up, banana
2 scoops DESIGNER WEIGHT CONTROL (Chocolate)
3 Tbsp Peanut Butter
1 Tbsp Unsweetened Cocoa

DIRECTIONS

Combine all ingredients in blender
Blend on high speed for one minute

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