I just can't stomach protein drinks, but I can eat protein cake.  Here is my recipe:

3/4 c whole wheat pancake mix OR Carbquick (my favorite)
4 scoops protein powder - your choice of flavor
pinch of salt
flavoring (I like to use dry sugar free Jello or Jello pudding or Koolaid)
4 eggs
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup milk
1/4 to 1/2 cup Torani (or equal) flavoring
Any other liquid flavorings
A small amount of nuts or unsweetened dried fruits if desired

Preheat oven to 325 to 350 degrees.
Spray loaf pan with PAM baking spray.
Mix all dry ingredients.  Add wet ingredients and stir well.  Pour into loaf pan and bake for about 45 minutes.  (I haven't perfected the timing yet)

My favorite mix is Carbquick, lemon Koolaid, vanilla protein, vanilla Torani, Princess flavor emulsion and figs.  It's a little grainy from all the protein powder, but tastes good.  Another good one is Orange Koolaid and Orange emulsion with a few dried cranberries.  I prefer emulsions to extracts.

I have 2 recipes on my blog for stuffed mushrooms with crab... The link is in my signature if you're interested

My Doctor/Surgeon told me to follow the guidelines and food recipes in the Eating For Life Cookbook by Bill Phillips. The recipes are really amazing. The first time I made the chicken enchiladas, I could not believe they were healthy! 

Stacey

(I love this post because it gives me some great ideas and a new cookbook wishlist!)

Lots of good recipes for all different stages at:
Theworldaccordingtoeggface.com

Try the ricotta cheese bake!

I take mushrooms and clean them and remove the stems. I dice the stems and mix the diced stems into spicy turkey (or pork sausage)(UNCOOKED) along with some shredded lowfat mozzarella cheese. I then stuff the mushroom tops with the meat mixture and place in a baking dish. If I have extra meat mixture, I make little meatballs and just place them on top of the mushrooms I've already stuffed. I put a little water (about 1/4 in deep) in the baking pan and bake at 350F - 375F for about 45min to an hour. I usually take the 'shrooms out about 15 min before they will be done and drain the water/fat/grease. I then bake to finish the browning/crisping of the meat for about 10-15 more min. Sorry I don't use exact measurements. It's just a couple of packs of 'shrooms, a tube/package of sausage, and a standard package of cheese (i think it's 2 cups).

Everyone LOVES these when I make these at the holidays or for parties. I love it with spicier sausage and I choose to use turkey sausage, but pork or chicken sausage could be subbed.

Cheers---
Bren