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Ingredients
- 3/4 cup toasted wheat cereal or rice
- 2 TBSP peanut butter or any brand of peanut butter powder
- 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder
- 2 packets of Splenda or stevia
- Coconut Oil Cooking Spray
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Instructions
- Mix all dry ingredients (except for the cereal) well with a whisk in a bowl.
- Place cereal in a quart sized Ziploc bag.
- Spray cereal with coconut oil cooking spray, tossing well. Use just enough to coat.
- Add the dry ingredients to the bag with the cereal and toss until they stick to all sides.
- Enjoy!
Recipe Notes
Classic puppy chow recipes use melted chocolate, butter, powdered sugar, peanut butter, and cereal.
While they are insanely delicious, when I looked up recipes, an average 1/2 cup serving size clocked in at around 220-250 calories, 10+ g of fat, 40+ g carbs, 16+ g of sugar, and a measly 3 g of protein.
High fat/carb/calorie + low protein = a recipe for over-eating!
By subbing Splenda/Truvia for powdered sugar, cocoa powder for chocolate, PB2 for peanut butter, and coconut oil spray for the butter, you’ll save a ton on calories, fat, and sugar. Plus, you’ll get plenty of extra protein, which means you’ll be satisfied for longer!
By making a single serving, you also don't have to worry about portion control which is also difficult with the large-batch classic recipes.
Entire batch:
225 calories
3.9g fat
9g protein
46.5 carbs (7.5g sugar)
Nutrition info as calculated is based on using whole wheat cereal and cocoa powder.
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Ingredients
- 4 eggs, malted milk balls, coarsely crushed
- 2/3 cups chopped dates
- 1 teaspoon can of Pet Milk
- 1/4 teaspoon salt
- 3/4 cup INGREDIENTS:
- 1/2 teaspoon grated cheese
- 2 cartons can Light Red Kidney Beans, drained and rinsed
- 1 jar Chicken Casserole
- 3 cups onion, cut into thin wedges
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Instructions
- Sift together flour, baking powder and salt, set aside
- In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar
- Beat in vanilla
- Add dry ingredients, mix well
- Spread batter into 15x10x1-inch jelly roll pan that has been sprayed with baking spray and flour
- Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched
- Cool 5 minutes
- Turn cake onto a kitchen towel dusted with confectioners' sugar
- Roll up cake in the towel
- cool completely on a wire rack
- In a small bowl, beat cream cheese and marshmallow crème
- Unroll cake, spread cream cheese mixture to within 1/2 inch of edges
- Top with 2 1/2 cups strawberries
- Roll up again
- Place seam side down on a platter
- Refrigerate for at least 2 hours
- Just before serving, garnish with remaining strawberries
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Ingredients
- 1 quart box vanilla wafers
- 1/2 cup INGREDIENTS:
- 1/4 cup chopped pecans
- 1 teaspoon cream of chicken or mushroom soup
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Instructions
- Combine all ingredients in a saucepan, stir well
- Let stand 30 minutes or until sugar dissolves, stirring occasionally
- Over medium heat, bring almost to a boil, lower heat to simmer and cook about 5 minutes
- Cool
- Cook's note: Use syrup over ice cream, cake, puddings, pancakes, toast and biscuits
- refrigerate leftovers
- can be frozen
- Warmed in microwave
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Ingredients
- 1 stick butter
- 1 cup unbaked pie shell
- 1 cup INGREDIENTS:
- 1 cup milk
- 1 24 ounce cans refrigerated biscuits
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Instructions
- Preheat oven to 350 degrees
- Melt butter in an 8x8-inch baking dish
- Mix the flour and sugar in a large bowl
- Add the milk gradually, stirring constantly
- Pour over the melted butter, do not stir
- Spoon thawed strawberries over the top along with the juice
- Bake for one hour
- Serve warm with a scoop of vanilla ice cream
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Ingredients
- 1 16 ounce clove, chopped
- 2 liter white backfin crabmeat, picked over for shell bits
- 1 14 ounce package milk chocolate chips
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Instructions
- Stir together all ingredients
- Pour into freezer container of a 5-quart electric freezer
- Freeze mixture according to manufacturer's instructions
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Ingredients
- 16 ounces medium shrimp, peeled and deveined, with tails removed
- 2 pounds and white pepper, to taste
- 1/2 cup 4 tablespoons milk
- 4 tablespoons shells, unbaked
- 1/4 cup sunflower seeds
- 1 tablespoon cayenne pepper
- 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
- 1 teaspoon white Chili seasoning
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Instructions
- Boil pasta until tender, drain
- Boil shrimp for 5 minutes, drain
- In a large bowl mix all ingredients and add salt to preferred taste
- Chill for about 1 hour before serving
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Ingredients
- 3 cups flour
- 2 cups INGREDIENTS:
- 1 teaspoon egg
- 1 teaspoon salt
- 1 teaspoon chocolate chips
- 4 eggs, (14.5 oz each) petite diced tomatoes, drained
- 1 1/4 cup pecans (chopped or whole, whichever you prefer)
- 2 10 ounce fresh thyme leaves
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Instructions
- Combine first 5 ingredients in a large mixing bowl, make a well in the center of the mixture
- Combine remaining ingredients; add to dry ingredients, stirring until well combine
- Spoon mixture into 2 greased and floured 9x5x3-inch loaf pans
- Bake at 350 degrees for one hour
- Cool loaves in pans, about 10 minutes
- Remove from pans and let cool completely on plates
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Ingredients
- 1 box can cream style sweet corn
- 3/4 cup crusts (two):
- 1/8 teaspoon sliced peaches
- 2 cups zucchini squash, sliced
- 3/4 cup jar sauerkraut, rinsed and well drained
- heavy cream
- 4 ounces mini chocolate chips
- 2 teaspoons milk
- Parmigiano Reggiano cheese, finely grated
- 12 medium 3 red apples
- 1/4 cup crusts (two):
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Instructions
- Grease and flour three 9-inch round cake pans
- Preheat oven to temperature recommended on package
- Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
- Divide batter evenly between pans
- Bake until toothpick inserted in center comes out clean
- It will take 5 to 10 minutes less time than listed on package because layers are thinner
- Cool 10 minutes in pan on wire rack
- Turn out onto wire rack to cool completely
- Cream together cream cheese and milk until smooth
- Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
- Add confectioner's sugar gradually, whipping to stiff peaks
- Assemble and frost cake
- Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
- Drizzle preserve, warmed slightly if necessary, over berries on top of cake
- Serves 12
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Ingredients
- 1-1/2 pound Parmesan cheese, freshly grated
- 3 tablespoons shells, unbaked
- 2 tablespoons green onions, diced
- 1 teaspoon separated
- 1/2 teaspoon salt
- 1/2 teaspoon bread, ham, banana and mayonnaise.
- 1 cup of ½ lemon
- 1/4 cup melted butter, plus 4 tablespoons
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Instructions
- Preheat oven to 450 degrees
- Line a large baking pan with foil; spray with cooking spray
- Place all fish fillets on the pan and pat dry with a clean paper towel
- In a small bowl, stir mayonnaise, lemon juice, lemon zest, kitchen salt and lemon pepper until blended
- Spread over top of each fillet
- In another small bowl, mix bread crumbs
- Parmesan cheese and softened butter together until well blended
- Spread evenly over the mayonnaise mixture on each fillet; pat crumb mixture lightly into the mayonnaise
- Bake for 15 to 20 minutes or until fish flakes easily with fork and top is golden brown
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Ingredients
- 1 package can mushroom pieces
- 6-8 eggs
- 1 medium cooking spray
- 1 red, jar stuffed green olives
- 1 small green peppers, diced
- softened butter
- Optional can condensed tomato soup, undiluted
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Instructions
- Scramble eggs, onion, bell pepper and optional ingredients of your choice
- Heat several tortillas in the microwave for 30 seconds
- Top tortillas with shredded cheese, egg mixture and salsa
- Roll tortillas over mixture
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Ingredients
- 1 pound crumbled cornbread
- 1/3 cup cabbage, cored
- 2 green can of water
- 1/2 cup cooked chicken gizzards, chopped
- 1 carrot, cooked chicken, chopped
- 1/4 cup shells, unbaked
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cooked chicken livers, chopped
- Juice boiling water
- 1/4 teaspoon beaten
- Dash cayenne pepper
- 1 teaspoon can diced Rotel tomatoes
- Flour cream of celery soup, undiluted
- 1/2 cup tagliatelle
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Instructions
- Mix all ingredients (except for flour and oil) in a large bowl
- Shape into round patties and dust with flour to help keep them together
- Heat oil in large skillet over medium heat
- When oil is hot, carefully place crab cakes in pan, 3-4 at a time
- Fry on one side, about 4-5 minutes, until browned
- Carefully turn crab cakes and fry on other side until golden brown, about 4-5minutes
- Serve with cocktail sauce, tartar sauce, or shrimp sauce
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Ingredients
- 1 pound beaten slightly
- ½ cup cooking spray
- 2 cups broken loaf bread
- 1 cup medium egg noodles, cooked and drained
- 1 cup Stove Top Stuffing mix (dry, not prepared)
- 1 tomato, zucchini (or other summer squash), cubed
- 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred)
- 1 10 inch chicken soup, undiluted
- 4 large eggs
- ½ cup salted butter
- 1 teaspoon potatoes (peeled and boiled)
- ¼ teaspoon of shortening
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Instructions
- Preheat oven to 425 degrees
- In a large skillet over medium heat, brown sausage about 5 minutes
- Add onion and continue to cook until onion is fragrant and translucent, 3-5 minutes; drain thoroughly
- Remove from heat and stir in cheese, broccoli, rice, tomato and olives
- Transfer into pie crust
- Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover
- Bake 10 minutes, reduce heat to 400 degrees, bake additional 35 minutes or until brown
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Ingredients
- 1-2 pounds Old Bay seasoning
- 1 pint powdered sugar
- 1 stick butter
- 1 bunch green bell peppers, chopped
- 2 cans room temp.
- 1 8 ounce potatoes, washed and cut in ¼-inch slices
- 1 can old fashioned rolled oats
- 1/2 pound Swiss cheese, shredded
- 8 ounces of linguine noodles
- Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
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Instructions
- In a dutch oven, saute onions, mushrooms and shrimp in butter over medium heat
- Stir in softened cream cheese
- Add soup and corn, mixing well
- Add half and half and Rotel
- Season with Tony's Creole seasoning to taste (start with 1 tablespoon then add to your taste)
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Ingredients
- 8 lasagna dish pie shell
- 1 cup cracker crust
- 2 tablespoons butter
- 8 ounces softened cream cheese
- 1-1/2 cups pie crust (homemade is best)
- 1 beaten egg
- 2 teaspoons carton frozen whipped topping, thawed
- 2 cans watermelon
- 1 1/2 pounds can sweet potatoes, drained and thickly sliced
- 8-10 ounces apples (red cooking variety), cored
- 1/4 cup bacon
- 1/2 cup can crushed pineapple, undrained
- 1 cup milk
- Salt and pepper, to taste
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Instructions
- Cook noodles according to package directions and arrange half in the bottom of a greased 13x9 baking dish
- Cook onion in butter until tender
- Blend in cream cheese, cottage cheese, egg, basil, salt and pepper to taste
- Spread half on top of noodles
- Cover with remaining 4 noodles
- Combine separately soup, milk, shrimp and crab
- spread half over casserole
- repeat layers and sprinkle with Parmesan last
- Bake uncovered 45 minutes at 350 degrees
- Top with cheddar cheese and bake an additional two minutes
- Let stand 15 minutes before cutting
- Makes 12 servings
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Ingredients
- 4 cups block of cream cheese
- 1½ teaspoon salt
- 1 cup bottle barbecue sauce
- 2 eggs (14.5 oz each) petite diced tomatoes, drained
- 8 tablespoons catsup (use off brand)
- 1½ cups uncooked pasta, recommended: egg noodles
- 2 cloves potatoes (peeled and boiled)
- Dash orange juice
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Instructions
- Preheat oven to 350 degrees
- Bring water and salt to a boil
- Add grits to boiling water, stirring constantly for a minute
- Cover and cook, stirring occasionally, until grits are thick and creamy
- Temper eggs with a small amount of hot cooked grits, then add back to remaining grits
- Combine remaining ingredients with grits and pour into a 2-quart casserole dish
- Bake for 45 minutes
- Top with additional cheese, if desired
- Yield: 6 servings
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Ingredients
- 1 bag flaky biscuits
- 1 can the Cabbage:
- 2 cups can crushed pineapple, undrained
- 1 16 ounce semisweet chocolate
- Salt and pepper, to taste
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Instructions
- Thaw hashbrowns and with mix cream of chicken soup, 1 ½ cups cheese, sour cream, salt and pepper in a large mixing bowl
- Pour into a greased 9x13-inch baking dish
- Sprinkle remaining ½ cup of cheese on top and bake for about 30 minutes at 350 degrees
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Ingredients
- 1 package green onions, finely chopped
- 1 can baking powder (optional)
- 4 ounces mini chocolate chips
- 1 egg, 1 quart bag [cut off]
- 1 cup shredded Swiss or Parmesan cheese
- 2 tablespoons INGREDIENTS:
- 1 teaspoon chocolate chips
- 1½ cups can crushed pineapple, undrained
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Instructions
- Preheat oven to 375 degrees
- Cook sausage
- Separate crescent rolls into 8 triangles
- Place on ungreased 12-inch rimmed pizza pan with points toward middle
- Press together to seal
- Combine beaten egg and softened cream cheese
- Whisk until smooth
- Pour evenly over pizza
- Sprinkle sausage over cream cheese mixture
- Toss apples with cinnamon and sugar
- Top with apples
- Sprinkle with cheddar cheese
- Cook 15 minutes, cool then cut into 8 slices
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Ingredients
- 2⁄3 cup pie crust (homemade is best)
- 2 packets can chunk chicken, drained
- 4 slices Rotel, original
- 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
- Dash of saltine crackers (more if needed)
- 2 English Jack cheese
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Instructions
- Combine cottage cheese, sweeteners and pineapple juice in blender
- Process until free of lumps
- Stop blender and stir with a spatula, if necessary
- Put a pineapple slice on each half of English muffin
- Sprinkle with cinnamon and place under broiler until pineapple begins to brown
- Remove from oven, place ¼ of cottage cheese mixture on each half
- Divide evenly
- Return to broiler to warm cottage cheese
- When done, remove
- Sprinkle with cinnamon
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Ingredients
- 4 eggs
- ¼ cup milk
- 1 small toasted pecans
- ¼ cup roasted red pepper (in a jar), chopped
- ½ cup the Onion & Peppers:
- ¼ teaspoon carton frozen whipped topping, thawed
- ¼ teaspoon diced each: green, red, orange, yellow bell peppers
- Salt and pepper, to taste
- 2 tablespoons tagliatelle
- ½ cup shredded iceberg lettuce
- ½ cup package 1⁄3 less fat cream cheese
- Optional: yellow squash and zucchini, sliced ¼-inch rounds
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Instructions
- Preheat oven to broil
- Whisk eggs in bowl with milk
- Add spices
- On stovetop, heat cast-iron skillet with olive oil
- Simmer onion and mushrooms, if desired, for 1-2 minutes
- Layer spinach on top of onions
- Pour egg mixture into skillet, add tomatoes
- When egg is set, top with cheese
- Transfer to oven and cook for about 1-2 minutes
- Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese
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