i need recipes for protein balls and protein bars please.

Savory Flourless Baked Cheese Crepes [Gluten Free]   Author: Brenda Bennett Nutrition Information

• Serves: 10

• Serving size: 2
• Calories: 305

• Fat: 20g
• Carbohydrates: 10g
• Sugar: 6g
• Sodium: 740mg
• Fiber: 1g
• Protein: 22g
• Cholesterol: 300mg

Prep time:  20 mins Cook time:  15 mins Total time:  35 mins Ingredients

• 6 eggs
• ⅓ cup milk, 1%
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces fontina cheese, in ½ inch cubes
• 4 ounces mozzarella cheese, in ½ inch cubes
• 1 cup fresh spinach, sliced thinly
• 1 cup marinara sauce
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees.
2. Spray a 9 by 13 baking dish with olive oil spray.
3. Whisk eggs, milk, salt and pepper together in a small bowl.
4. Heat a 6 inch nonstick skillet with cooking spray.
5. Pour 3 tablespoons of egg mixture in the skillet, swirl around, coo****il set about 1 minute.
6. Carefully slide it off the skillet onto waxed or parchment paper to cool.
7. Follow same procedure until no more batter is left.
8. To assemble crepes: Add 3-4 cubes of fontina, 3-4 cubes of mozzarella, cover with spinach and fold sides over. Lay seem side down in baking dish. Top crepes with marinara sauce, Parmesan cheese and bake 15 minutes.

Notes Weigh****chers PointPlus: 8*

I love Cauliflower and I love Cilantro Lime Rice, so I am really excited about trying this recipe. Thank you for posting it!

Cilantro Lime Cauliflower "Rice"

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Does it taste like cauliflower? Yes, it does so if you're not a cauliflower fan (I love it!) this may not be for you. But if you're a fan like me, you'll love this side dish! And it's also vegetarian, vegan and Paleo-friendly.

Cilantro Lime Cauliflower "Rice"

Skinnytaste.com Servings: 5 • Size: 1 cup  • Old Points: 1 pt • Weigh****chers Points+: 2 pts Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g Cholesterol: 0 mg • Sodium: 37 (without salt)  
Ingredients:    

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

 

Directions:   Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.   Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.   Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.   Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.     Makes 5 servings.

 

Breakfast Egg White Spinach Enchilada Omelets

Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my "tortilla" – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays! These are basically glorified egg white omelets, stuffed with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them ahead and bake when ready to serve,  make them as hot or mild as you want. I used Frontera green chile enchilada sauce to speed this up, but I also think this would be awesome with homemade red enchilada sauce.  If you follow a Paleo diet, simply leave the cheese off.
Breakfast Egg White Spinach Enchilada Omelets
Skinnytaste.com
Servings: 6 • Size: 1 enchilada • Old Points: 5 pts • Points+: 6 pts
Calories: 239 • Fat: 12 g • Carb: 10 g • Fiber: 4 g • Protein: 24 g • Sugar: 1 g
Sodium: 523 mg • Cholesterol: 15 g

Ingredients:

• 3 cups egg whites or egg whites from 18 large eggs
• 2 tablespoons water
• salt and pepper, to taste
• cooking spray
• 1 tsp olive oil
• 1/2 cup scallions, chopped, plus more for garnish
• 1 medium ripe tomatoes, diced
• 2 tbsp cilantro, chopped
• 10 oz packages frozen spinach
• 4.5 oz can chopped green chiles
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat Colby-Jack cheese (Sargento)
• 1 cup green enchilada sauce
• 1 medium avocado, diced

Directions: Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish. Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan. Coo****il set, about 2 minutes. Flip and cook the other side until set, about 1 more minute. Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat. Add scallions; cook for 2 to 3 minutes until fragrant, but not brown. Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft. Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste. Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.  Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes. Serve topped with diced avocado and scallions.