Low-protein Labor Day Picnic!

It’s almost Labor Day – time for the last picnic of summer. You may be grilling Brookelyn Dogs (don’t forget the buns!) for your low-protein family — or, if you’re looking for a little more variety,… but if you’re looking for a little more variety, how about a California Veggie wrap? We have a whole menu of enticing low-protein treats for celebrating summer’s end.

Muffuletta Rounds with Olive Salad

California Veggie Wraps

Cold Pasta Salad

Chocolate Chip Ice Cream

 

Muffuletta RoundsMuffuletta Rounds

Ingredients
Directions

Slice bread sticks into 40 rounds, place on broiling pan and drizzle olive oil on slices. Sprinkle with some of the shredded cheese, then top with olive salad. Sprinkle with remaining cheese shreds.

Place under broiler until cheese begins to melt.

Nutrition
Per Recipe Per Serving
Phe, mg 136 14
Leu, mg 238 24
Protein, g 3 0.3
Calories 1100 110

California Veggie Wraps

Ingredients
Directions

Prepare the ingredients then divide them evenly between each of the 4 tortillas.
Layer all the ingredients in a small rectangle on the bottom half of each round tortilla.
Fold in two sides until they meet in the center. Fold the bottom of the tortilla to the center over the filling, and continue rolling.
SUGGESTIONS:

ITALIAN WRAP: mushrooms, spinach,tomatoes and Cambrooke Mozzarella Shreds.

ASIAN WRAP: grilled eggplant basted with teriyaki sauce, rice vinegar and sesame oil.

MEDITERRANEAN WRAP: arugula leaves, Cambrooke Tabboule recipe, and roasted red peppers.

AMERICAN WRAP: lettuce, tomatoes, Cambrooke American Cheese Singles and sandwich spread.

DESSERT WRAP: apple slices sauteed with maple syrup, lemon juice, butter and rum. Sprinkle with cinnamon and bake at 375 degrees F for 15-20 minutes.

Nutrition
Per Recipe Per Serving
Phe, mg 240 60
Leu, mg 356 89
Protein, g 6.8 1.7
Calories 360 90

Cold Pasta Salad

Ingredients
  • 62 g (dry) Aproten Penne Pasta (or low proteinpasta of your choice)
  • 1 Tbs olive oil
  • 1/4 cup (40g) portabella mushrooms, sliced
  • 1/3 cup (96g) broccoli florets, steamed
  • 8 cherry tomatoes (52g), cut in half
  • salt & pepper or Cambrooke Chicken Consomme to taste
  • 1/4 cup of your favorite vinaigrette
  • 1 Tbs fresh cilantro or parsley
Directions

Cook pasta until al dente, as directed on package; drain and rinse with cold water.

Meanwhile, heat the oil in a large nonstick skillet. Add the mushrooms, and cook over high heat until lightly browned. Season with salt and pepper. Remove from skillet and set aside.

In the same skillet add the steamed broccoli and cherry tomatoes. Cook over high heat about 2 minutes until nearly tender.

Add to pasta and toss with dressing. Garnish with cilantro or parsley.

Nutrition
Per Recipe Per Serving
Phe, mg 155 52
Leu, mg 227 76
Protein, g 5 2
Calories 630 210

Chocolate Chip Ice CreamBetterMilk/Build Chocolate Chip Ice Cream

Ingredients
  • 1 packet Cambrooke 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.

Nutrition
Per Recipe Per Serving
Phe, mg 42 42
Leu, mg 2912 2912
Protein, g 0.8 0.8
Protein Equivalent, g 15 15
Calories 280 280

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