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I got this recipe from Airen08’s channel…I adapted it from her “Banana Bread” recipe.

This bread is really good and super filling.

Airen’s channel:
www.youtube.com/airen08

Link to the recipes:
http://www.youtube.com/watch?v=cF0YuyuK3VM

Ingredients:

2 c. oats
1 and 1/2 t. baking powder
1/4 t. salt
1/4 t. nutmeg ( I used pumpkin pie spice)
1 t. cinnamon ( she used 1/2 t)
2 eggs
1 c. skim milk
1/2 c. unsweetened applesauce
2 ripe bananas, mashed
1/2 c. splenda
Smucker’s sugar free strawberry topping or fresh strawberries to taste ( I used 5 Tbls of the topping)
1/2 c chopped pecans

Duration : 0:9:10

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If you cook this into a pie with pastry, pre-heat your oven to 200C or 400F (or whatever the pastry manufacturer recommends, if it’s store bought) and cook till the pastry browns which would be around 20-30mins.

If you don’t want to use pastry you can serve it on rice, couscous or place the filling into a pie dish and top with mashed potatoes and a sprinkling of cheese. Enjoy!

PER SERVE (including the pastry) – Serves 6

Calories 242 cals
Protein 25g
Total Fat 7g
Sat Fat 3g
Fibre 2g
Sodium 360mg

INGREDIENTS
1 small onion, chopped
1 leek, sliced
1 carrot, sliced
3 cloves garlic, chopped
500g skinless chicken breast
10 button mushrooms, sliced
1 1/2 cups trim/skim milk
3 tablespoons flour
2 tsp chicken stock (either powder or liquid)

Duration : 0:8:58

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where i started, my goal, protein pumpkin pie pudding, back pain.

pudding recipe:

1 (1 oz) package sugar free instant vanilla pudding mix
1 cup skim milk (i used carb countdown)
2 scoops vanilla protein powder
1/2 canned pure pumpkin (NOT pie mix)
1/2 tsp pumpkin pie spice

*mix milk and protein powder completely.
*in a separate bowl, blend thoroughly pudding mix and spice with a fork.
*poor in mixed protein powder and milk
*add the canned pumpkin
*stir/beat until fully mixed
*refrigerate mixture

Duration : 0:10:31

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*Turkey Mini-Meatloaves*
1 slice of whole wheat bread
1/2 cup skim milk
1 teaspoon olive oil
1 onion (I didn’t use onion, I don’t like it.)
bag of spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon freshly grated nutmeg (I didn’t have any.)

-Preheat oven to 375.
-Grind the bread in food processor (I used a blender) until find crumbs form. Transfer to a large bowl and pour milk over crumbs.
-Heat 1 teaspoon of oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine mixture with your hands until well mixed; it will be quite wet.
-Pack 1 cup of the mixture in a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Repeat with remaining mixture. Bake mini-meatloaves until cooked through and golden, about 40 minutes.

*To make the glaze: in a small bowl combine 3 tablespoons ketchup, 2 teaspoons worcestershire sauce, 1 teaspoon hot sauce. Brush over meatloaves.

Duration : 0:9:51

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