Zesty Mixed Grill

Make big batches of this zesty dish and freeze leftovers for quick work lunches or "too tired to cook" dinners. Experiment with different spice combinations for a twist!

Ingredients (serves 1)

• 2 oz round steak
• 3 oz chicken thigh
• 3 oz tuna or salmon
• 1 tablespoon Kraft Light Done Right Zesty Italian dressing
• 1 teaspoon lite soy sauce
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon Tabasco sauce
• salt & pepper to taste
  

Preheat George Foreman grill to HIGH or prepare outdoor BBQ. Soak skewers in hot water for 15 minutes to prevent burning.

Cut beef, chicken and fish into 1" cubes and put in a Ziploc baggie with Italian dressing, Tabasco sauce, soy sauce & ginger to marinate for 5-30 minutes. Thread marinated meats onto skewers alternating different types. Brush with remaining marinade and discard.

Broil kebabs evenly about 2-3 minutes on each side. When cooked to desired doneness serve & enjoy!

Nutrition Info

• Calories: 293
• Protein: 46 grams
• Carbs: 1 gram
• Fat: 10 grams

Party Stuffed Mushrooms

A perfect first course Kimkins appetizer, Super Bowl munchie or classic cocktail party hors d'oeuvre. These savory tidbits are always popular!

Ingredients (makes 16 appetizers)

• 16 button mushrooms, stems removed & chopped fine
• 8 large black olives, minced fine
  
• 2 tablespoons red bell pepper, minced fine
• 2 oz lean sandwich ham, minced fine
• 2 oz turkey salami, minced fine
• 2 tablespoon dry grated parmesan cheese
• 1 oz shredded skim mozzarella cheese
• 1 tablespoon nonfat plain yogurt or chicken broth
  
• 1 tablespoon Worcestershire Sauce
• 1/2 teaspoon each garlic powder and black pepper
• 1/4 teaspoon Tabasco sauce (optional)
  

Preheat oven to 350 degrees. Spray baking sheet with cooking spray.

Wipe mushrooms with damp paper towel. Remove stems and chop fine. Spray mushroom caps with cooking spray or Misto oil sprayer on all sides. Mix all ingredients and mushroom stems well and mound into the mushroom caps.

Bake for 15-20 minutes or until done and cheese is melted. Serve hot!

Nutrition Info:

• Calories: 25
• Protein: 3 grams
• Carbs: 1 grams
• Fat: 1 grams

Kimkins Chicken Chile Rellenos Casserole

Yummy comfort food with a Tex Mex twist! Make 2 & freeze 1 for later! The perfect dish to serve for a cozy Kimkins family dinner! Low fat, low carb and low calories make this casserole a winner for any weight loss plan.

Ingredients (12 servings)

• 12 oz cooked skinless chicken breasts, diced small
• 3 7-oz cans roasted whole green chiles
  
• 3 cups Southwest flavor Eggbeaters (or 12 eggs)
• 3/4 cup green chile salsa (tomatillo)
• 12 oz queso fresco or mozzarella cheese
• 6 oz shredded low fat sharp cheddar cheese
• 3 oz light cream
• 2 green onions, chopped
• 1/4 cup sliced black olives
• 1 teaspoon each ground cumin, garlic powder & paprika
• 1 teaspoon each salt & pepper to taste
  

Preheat to 375. Spray a 9x13 baking dish with cooking spray or money saving Misto Oil Sprayer. Mix spices together in a small bowl. Shred the chicken or dice into 1/2" cubes. Drain the chiles and rinse with cold water. Pat dry with paper towels. Stuff each chili with 1 oz each of chicken and mozzarella or queso fresco cheese and 1 tablespoon of green chile salsa. Lay the stuffed chiles in the pan and sprinkle with the spice mixture.

Whisk the eggs, cream, sour cream, salt and pepper together. Pour over the top of the chiles. Place in the oven and bake uncovered for 35 minutes or until puffy and golden. For the last 5 minutes sprinkle the top with the remaining 1/4 cup cheddar cheese and olives. Remove and let sit for 5 minutes to firm up. Cut into squares and serve with salsa and a fresh green salad.

Nutritional Info (per serving using queso fresco cheese)

• Calories: 156
• Carbs: 5 grams
  
• Protein: 17 grams
  
• Fat: 7 grams

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Kimkins Espresso Protein Pudding

Ingredients (6 4-oz servings)

• 12 oz water
• 3 oz light cream
• 1 small eggs
• 1 packet unflavored unsweetened gelatin
• 1 scoop VPX 0 carb chocolate protein powder
• 4 packets sugar substitute
• 1 teaspoons espresso powder or instant coffee
• 1 teaspoon chocolate extract (optional, but gives deeper flavor)
• 1 teaspoon cinnamon
  

Heat 1/2 cup of the water to boiling and pour into a heatproof medium mixing bowl. Add gelatin and espresso powder. Stir well and let sit 5 minutes for gelatin to dissolve completely.

In a different bowl whisk the eggs together the rest of the water, cream, sugar substitute, protein powder, vanilla extract and cinnamon. Pour into 6 4-ounce ramekins treated with cooking spray or use silicone custard cups and you won't need the spray.

Place ramekins in a large flat skillet and fill with hot water to 1/2” from the tops of the ramekins. Bring the water to a boil over high heat. Reduce the heat to low, cover tightly and simmer for 10 minutes.

Remove the cups from the skillet. Place small pieces of plastic wrap over the pudding surface of each ramekin to prevent skin from forming. Refrigerate for 3 hours or overnight until well chilled. Garnish with a dab of whipped cream and a sprinkle of cinnamon. Enjoy!

Nutrition Info (per serving)
Calories: 81
Protein: 9 grams
Carbs: 1 gram
Fat: 4 grams

Kimkins Rum Pina Colada Protein Shake

For hectic mornings on the go or a refreshing lunch shake after a workout make a quick protein meal in a glass! Perfect for special evening treat if you're doing the Kimkins Shake It Down diet option. Easy as 1-2-3!

Ingredients

• 1 scoop double vanilla low carb protein powder
  
• 8 oz diet pineapple soda or water
  
• 1 oz light cream
• 2 teaspoons rum extract (optional)
  
• 1 teaspoon pineapple extract
• 1 teaspoon coconut extract
  
• 1 packet artificial sweetener
  
• 6-8 ice cubes or 2 cups crushed ice
  

In a personal smoothie maker or blender add all ingredients and blend on HIGH until desired consistency. Enjoy a quick high protein breakfast!

Nutrition Info

• Calories: 142
• Protein: 18 grams
• Carbs: 3 grams
• Fat: 6 grams

Kimkins Stuffed Zucchini

A nutrient packed main course for the Kimkins Veggie Lover vegetarian option. Substitute fresh vegetables in season and try different cheeses (bleu cheese?)

Ingredients (serves 1 as main course)

• 1 small zucchini (courgettes)
• 1 oz crumbled soy “burger”
• 1 tablespoon chopped red bell pepper
• 2 tablespoons chopped mushrooms
• 1 small green onion, minced
• 4 small olives minced
• 2 tablespoons salsa
• 1 oz shredded mozzarella cheese
• ½ teaspoon each garlic powder, onion powder, pepper
  

Preheat oven to 325 degrees. Treat baking dish with cooking spray. Slice zucchini in half lengthwise and scoop out soft flesh with a spoon. In a small bowl mix 1 tablespoon of flesh, bell pepper, onion, mushroom, olives, half of the salsa and half of the cheese. Mix well and stuff into generous mounds in the zucchini shells. Top with remaining salsa.

Arrange in baking dish and cover with aluminum foil. Bake for 15 minutes, remove foil and sprinkle remaining cheese over the top. Bake for an addition 10-15 minutes until cheese is melted and bubbling. Serve!

Nutritional Info:
Calories: 192
Protein: 15 grams
Carbs: 14 grams (probably lower because pulp is removed)
Fat: 9 grams

Kimkins Egg Drop Soup

Ingredients (serves 1)

• 1 egg, beaten
• 1 11-oz can chicken broth
• 1 teaspoon lite soy sauce
• 1 teaspoon minced green onion
• 1 tablespoon minced veggies (optional)
• Dash garlic powder, pepper & salt

Heat chicken broth & veggies in a small saucepan. Let simmer 2 minutes. Stir broth in a circle and slowly add beaten egg (see threads form!) Add spices to taste and garnish with green onion. Serve!

Note: This low carb version is thinner than restaurant recipes because we omit high carb cornstarch.

Nutritional Info:
Calories: 89
Protein: 10 grams
Carbs: 2 grams
Fat: 5 grams

Easy Huevos Rancheros

Ingredients (serves 1)

• 2 medium eggs
• ¼ cup salsa
• 1 teaspoon minced green onion
• Salt & pepper to taste
  

Heat a small 6” nonstick skillet over medium flame and add salsa. Carefully add eggs and spoon salsa over the top while eggs cook. Cover for 1-2 minutes until eggs are desired doneness, garnish with green onion & serve! That's it!

For Kimkins K/E diet option cook eggs separately and top with 1 teaspoon of salsa.

Nutritional Info:
Calories: 161
Protein: 13 grams
Carbs: 7 grams
Fat: 9 grams

Kimkins Egg Muffins

Make up a batch of delicious low carb muffins and you'll always have a quick breakfast snack to grab on the go! These freeze and reheat beautifully! Warm for 15 second in microwave.

Ingredients (makes 12)

• 12 medium eggs (or 4 eggs & 8 egg whites for less fat)
• 1 cup shredded lowfat cheddar cheese (don't pack it down)
• 1 green onion
• 1 cup bell pepper, zucchini or mushrooms
• 4 oz Canadian bacon, lean ham or cooked turkey sausage
• 1 tsp each salt & pepper
  

Preheat oven to 350 F. Use a 12 cup silicone muffin pan for best results. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

Chop veggies very fine. Beat eggs, cheese and spices together in a large mixing bowl with a whisk. Pour into muffin pan until 2/3 full. Mix meat & veggies together and add by small spoonfuls on top of each muffin and gently push down into the egg mixture. Bake 15-20 minutes until muffins have risen and are slightly browned and set.

Nutritional Info (per muffin with Canadian bacon & mushrooms)

• Calories: 92
• Carbs: 1 gram
• Protein: 10 grams
• Fat: 5 grams

Kimkins Cottage "Fries"

Ingredients (serves 4)

• 2 cups whole mushrooms
• 1 medium zucchini
• ½ cup onion, finely chopped
• 1 medium carrot
• 1/2 fennel bulb (save fronds for garnish)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon fennel seed, finely ground
• 1 teaspoon each garlic powder, sage, paprika and pepper
  

Quarter mushrooms and chop remaining vegetables to a similar size and place in medium mixing bowl. Add olive oil and toss to coat evenly. Heat a large nonstick skillet over medium flame and add vegetables spreading out to 1 layer. Sprinkle evenly with spices.

Cook 4-5 minutes until the bottom begins to caramelize then flip veggies to cook on the reverse. Sprinkle again with spices. Cover and let cook 4-5 more minutes or until tender, stirring occasionally. Turn the heat up high for 1 minute for final caramelization.

Garnish with fennel fronds if desired and serve! Tip: The ground fennel and garlic powder are the key to this dish.

Nutrition Info:
Calories: 67
Protein: 2 grams
Carbs: 7 grams
Fat: 4 grams

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