Memorial Day: Cookout Season Begins!

By Ajinomoto Cambrooke Uncategorized 0 Comments

Memorial Day marks the beginning of summer grilling and picnic season. At Cambrooke, we’re happy to provide you with all the low-protein Camburgers and Brookelyn Dogs you want, complete with low protein buns! But we also have plenty of recipes on our site for side dishes, desserts, and festive plates you can bring to a cookout when you’d rather skip the grill.

This week, we’re featuring a recipe for Sausage and Peppers (great for sub sandwiches on Brookelyn Dog Buns), Artichoke Rice Salad, Banana Bread, Blueberry Cobbler, and Ice Cream Chipwiches – with a bonus recipe for Bettermilk/Build Chocolate Chip Ice Cream!

Have a wonderful Memorial Day cookout – and remember to spend some time this weekend celebrating the lives of the men and women of the armed forces who have served their country. We salute you.

Low-Protein Sausage and Peppers – fun on a bun!

Ingredients

1/2 cup CT Burger Patty Mix
1/2 cup (67g) red pepper, sliced
1/2 cup (49g) mushrooms, sliced
1 cup (124g) onion, sliced
1 tsp garlic powder
1 tsp fennel seed
1 tsp Italian seasoning
6 Tbs water
2 tsp oil
1 CT Marinara Mini, optional
1 Tbs oil, for cooking

Directions

In a bowl, combine Burger Patty Mix, garlic powder, fennel seed, and Italian seasoning. Add water and oil and mix.

Lightly wet hands and carefully form mixture into sausage links.

Heat oil in a nonstick pan. Add sausage links and cook gently until lightly brown on all sides. Remove from pan and set aside.

Add peppers and onions to pan and cook until soft.

Slice sausage links lengthwise, then in half. Place back in pan with peppers and onions and continue to heat. Add Marinara Mini if desired. Stir gently to avoid breaking sausages. Serve.

Nutritional Information

Per Recipe Per Serving

Phe, mg 178 89

Leu, mg 226 113

Protein, g 5.6 2.8

Calories 480 240

Artichoke Rice Salad

Ingredients

1/2 cup uncooked CT Short Grain Rice or CT Aproten Pasta Chicchi
6.5 oz jar marinated artichoke hearts, chopped
1/2 cup mayonnaise or salad dressing mix
1 tsp curry powder
2 green onions (scallions), chopped
1/2 medium red or green bell pepper,
1 stalk celery, chopped
2 Tbs parsley or cilantro, chopped
salt and pepper to taste

Directions

Prepare rice according to package instructions.

In a small bowl mix together artichoke marinade, mayonnaise, and curry powder.

Season to taste with salt and pepper. Set aside.

In a large bowl, combine artichoke hearts, green onions, bell pepper, parsley or cilantro, and celery.

Mix in cooked rice, then mix in reserved marinade mixture. Serve at room temperature or cold.

Nutritional Information

Per Recipe Per Serving

Phe, mg 220 55

Leu, mg 381 96

Protein, g 6.7 1.7

Calories 890 220

Blueberry Cobbler

Ingredients

1 cup (135g) tightly packed CT MixQuick
1/2 cup granulated sugar
2 Tbs butter
1/2 cup non-dairy creamer
3 cups blueberries, fresh or frozen, thawed and drained

Directions

Preheat oven to 375 degrees F.

Melt the 2 tablespoons butter in 8×8 inch baking dish.

Mix MixQuick, sugar, and creamer. Pour over melted butter.

Spoon fruit over.

Bake for 30 minutes.

SUGGESTIONS: Make individual cobblers using six muffin tins or pudding cups and follow recipe but divide between six cups. Check for doneness at 18-20 minutes. If desired, serve over small amount of pureed berries.

Nutritional Information

Per Recipe Per Serving

Phe, mg 96 16

Leu, mg 156 26

Protein, g 2.5 0.4

Calories 1560 260

Banana Bread

Ingredients

1/2 cup (1 stick) butter
1 cup granulated sugar
3 small ripe bananas
1 tsp vanilla
2 cups (250g) packed CT All Purpose Baking Mix
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt

Directions

Cream butter and sugar together.

Blend in mashed bananas and vanilla.

In second bowl, stir CT All Purpose Baking Mix with baking soda, baking powder and salt.

Add to banana mixture and stir to completely moisten.

Transfer to greased 8 inch loaf pan. Bake in 350 degrees F oven for about 1 hour, until inserted toothpick comes out clean.

Let stand 10 minutes. Remove from pan and place on cake rack to cool.

Wrap to store.

Nutritional Information

Per Recipe Per Serving

Phe, mg 193 16

Leu, mg 300 25

Protein, g 5 0.4

Calories 2850 240

Ice Cream Chip Wiches

Ingredients

1 cup CT Gourmet Chocolate Chip Cookie Dough (112 g)
1/2 cup non-dairy whipped topping

Directions

Divide cookie dough evenly between 4 cookies and bake according to package directions.

Cool completely.

Place scoop of slightly softened cool whip on flat side of one cookie; spread evenly.

Top with second cookie, pressing lightly to make a sandwich.

Decorate as desired, wrap in plastic and freeze until firm.

NOTE: If you use the national brand whipped topping, per serving there will be 12 more mg Phe, and 24 mg Leu. Protein increases by 0.4 per serving.

Nutritional Information

Per Recipe Per Serving

Phe, mg 12 6

Leu, mg 16 8

Protein, g 0.8 0.4

Calories 563 280

BetterMilk/Build Chocolate Chip Ice Cream

Ingredients

1 packet CT Glytactin BetterMilk or Build
4 ounces water
2 Tbs vanilla instant pudding & pie filling
1 Tbs mini chocolate chips

Directions

Blend BetterMilk, water and pudding.

Mix vigorously with a wire whisk until mixture is smooth and creamy.

Add chocolate chips and pour into miniature ice cream maker and follow manufacturer’s instructions.

For firmer ice cream, place in freezer for several hours.

NOTE: Nutrient data is based on Glytactin BetterMilk. To reduce phenylalanine, use fewer chocolate chips.

FUN ALTERNATIVE:

Place ingredients in a small Ziploc bag and seal closed. Put 3-cups crushed ice and 1/3 cup salt in a larger Ziploc bag. Put the smaller bag into the larger bag and seal securely.

Shake and mix until the ice cream thickens, about 10 minutes.