We love chili in this household but unfortunately we don't have time to soak beans all the time. Below is a simple recipe that is high protein, good fiber and tastes darn good. Feel free to use, abuse and tweak this recipe to your heart's desire.

Three cans of low salt kidney beans.

Two cans of black beans.

Two medium red onions.

Two habaneros.

Cumin to taste.

Garlic to taste.

Two pounds of spicy pork sausage.

A can or jar of your favorite salsa.

About a half a cup of brown sugar.

Here is how I do it. Dump all of the beans, salsa and brown sugar  into a decent-size pot. Stir it up and throw it on medium heat. From there and this is really important, use a cast iron pan to cook the sausage and then add it to the beans. Then carmelize the onions and the habanero in the same cast iron pan that you used for the sausage. Add it to the mix! Dump in the Vampire repellent and the cumin until you are happy. Slowly bring it up to a boil stirring very regularly. Once you have a decent boil turn it down to a simmer and let it simmer for at least 4 hours. Enjoy!

This is something I'd really like to try although I can only buy vanilla and chocolate here.  I'll squirt in a shot of caramel flavoring and see how it tastes..  Thanks for the idea!

These honestly taste like real deal waffles. So, so good!

Ingredients:

• 15.50 g, Select Protein Snickerdoodle Flavor (one scoop)
• 28 grams, Quest Protein Powder Multi Purpose Mix (one scoop)
• 0.50 cup, Kodiak Cakes Protein Packed Power Cakes
• 0.25 cup, Greek Yogurt, Plain
• 0.25 cup, Liquid Egg Whites
• 0.50 cup, Fairlife Skim Milk
• 1.50 tsp, Baking Powder

Mix all ingredients in food processor or with a hand mixer. Spoon into waffle iron evenly and bake according to machine instructions. (Mine is about 2 minutes) 

I made 5 whole waffles, 20 individual squares. I keep them in the freezer in ziplock bags, 2 per bag and defrost as needed.

The original recipe called for 1 cup Oat Flour, but I used protein power cakes blend and greek yogurt for added protein and it works wonderfully. Enjoy.

Thanks for the recipe! Haven't had shepherd's pie in years.

Here's a recipe I played around with. There's a couple things I'd try differently for fun next time, but this was tasty! It's basically hot sauce with the seasonings you typically find in a ranch dressing, without the buttermilk powder or salt.

This works out to about 9 -3oz servings, but I think you can scale it to whatever amount of chicken you want, this is just what I had on hand.

In slow cooker add:

28 oz of chicken breast 

2 cups of Franks hot sauce

1t of garlic powder

1t onion powder

1/2t dill

1/4t ground pepper 

1T dried parsley

Thats it. Once it's cooked, I shredded it, and left it in the sauce on warm until we were ready to eat.

i added 1/2oz of cream cheese to my serving and ate it with a couple of celery sticks and red pepper. My husband had the chicken as is on a kaiser.

Note: 

next time, I think I'll substitute some of the franks for chicken stock, and see how that goes. I think 2 cups is a lot of hot sauce, but on the other hand, wonder if the stock would cut the heat too much..

also, I'd add dried chives, I just didn't have any.

nutritional info: 

this is not a low sodium recipe, so keep that in mind if you are watching your sodium. I ran it through MFP, and a 3oz serving comes to: 163 calories, 26.7 protein, 4.1 carbs. (Not including cream cheese)