Beef Burgers

Baked Orange Roughy

Baked Orange Roughy

Black Bean, Edamame & Wheat Berry Salad

Black Bean, Edamame & Wheat Berry Salad

• 4 cups of water
• ½ cup dry wheat berries
• ½ 15oz can of Bush’s Black Beans, low sodium, rinsed and drained
• 1 cup frozen Edamame (thawed)
• 1 cup chopped tomato
• ½ cup finely chopped red onion
• 3 tbsp CapTri
• 2 tbsp red wine vinegar
• 1 tbsp “No Salt”
• 1 tsp black pepper

Combine water and wheat berries in a sauce pan, bring to boil, cover and simmer for 55 minutes or until wheat berries are tender.

Place in a strainer, rinse w/ cool water and drain

Combine wheat berries with other ingredients in a medium bowl. Refrigerate for up to 8 hours.

Serve chilled

Snacks > Sweet Potato-Oatmeal No Bake Cookies

Ingredients

1. 100 g. oatmeal
2. 200 g. sweet potatoes
3. 2 tbsp. CapTri®
4. 1 oz. Pro-Carb Formula™
5. 2 tsp. cinnamon
6. 2 tsp. vanilla
7. 1 tbsp. water

Mix all ingredients in medium sized bowl until dough is tacky and can be formed into balls with hands. Roll dough into 1 inch balls and place on platter. Cover and refrigerate at least 1 hour, but overnight is better! 

These cookies are also a good snack to carb up on!

Snacks > Shredded Wheat Potato Crisps

Ingredients 

1. 1,500 g. potatoes, skinned
2. 25 g. shredded wheat, finely chopped
3. 1 tsp. garlic powder
4. ½ tsp. ground pepper
5. 2 tbsp. CapTri® 

Preheat oven to 450 degrees. Cut potatoes into 1 inch pieces and place in a shallow baking pan. Mix all other ingredients, pour over potatoes and stir to coat evenly. Place pan on bottom shelf of oven and bake for 1 hour (or until crispy and brown), stirring every 15 minutes.

Snacks > Potato Chips

Ingredients

1. 300 g. potatoes (with or without skin)
2. 1 tbsp. CapTri®
3. pinch of garlic powder
4. Popcorn salt to taste  

Slice potatoes very thin, almost transparent, and soak for 15 minutes in CapTri® and garlic powder. Preheat oven to 325 degrees. Place potato slices on nonstick 14” x 10” baking sheet. Do not overlap. Sprinkle with pinches of popcorn salt and bake for about 30 minutes, until edges and smaller pieces are brown. Remove from cookie sheet and drain on paper towel, if you wish. 

Hint: You can make a bigger batch of chips if you prefer. One 14” x 10” sheet holds 300 g. potatoes laid out flat. 

Also, you can flavor your potato chips with barbecue seasoning powder, onion powder, finely chopped chives, or even ranch-flavored party dip mix sprinkled on top.

Snacks > Popcorn

Ingredients

1. 100 g. popcorn kernels (½ cup)
2. 3 tbsp. CapTri®
3. popcorn salt, to taste 

In 3-quart saucepan pour popcorn and CapTri®. Keep heat medium low so that CapTri® does not scorch. When kernels begin to bubble, shake pan over heat until popping slows t just a few seconds between pops. Sprinkle with pinches of popcorn salt to taste or add other flavorings. Makes bout 5 cups. 

Remember to add sodium count to your popcorn, depending on salt used. 

CapTri® Popcorn makes a filling snack!

Snacks > Corn Chips

Ingredients

1. ½ cup boiling water
2. 2 tbsp. CapTri®
3. 125 g. cornmeal
4. chili powder to taste (no more than ¼ tsp.)
5. Popcorn salt  

Preheat oven to 350 degrees. Pour water over CapTri®, cornmeal and chili powder. Mix well with fork until dough balls itself together. Shape into small, ¾ to 1 inch balls and place on nonstick cookie sheet. Press flat, as flat and thin as possible. Place balls so that they do not touch. Balls can be flattened into any shape (triangle, oval, rectangle, etc.). Sprinkle lightly with pinches of popcorn salt and bake for 30 minutes until edges just start to brown. Chips should be thin and crisp, but firm enough to scoop Mexican Bean Dip. 

Variations: add 1 tsp. jalapeño juice or other spices to give your chips some zip. 

Be sure to add sodium count to nutritional values of chips, depending on how much popcorn salt you use.

Desserts > Whipped Cream

Ingredients

1. 1 cup boiling water
2. 3 pkg. Unflavored gelatin (each ¼ oz.)
3. 8 tbsp. CapTri®
4. 100 g. egg whites
5. 1 to 1½ tsp. pure vanilla or almond extract
6. ice cubes
7. ½ oz. to 1 oz. Pro-Carb Formula™ flavor?????? 

Pour water into blender and slowly add gelatin while blending on low. Add CapTri®, egg whites, Pro-Carb™ and flavoring as blender mixes. Add ice cubes one at a time until mixture gels. 

Makes about 26 oz. You can refrigerate whipped cream or halve the recipe to make a lesser amount.

 

 

 

 

CapTri® Whipped Cream has absolutely no fat in it!

Desserts > Mock Pumpkin Pudding

Ingredients 

1. 400 g. cooked and mashed sweet potato
2. 100 g. egg whites
3. ¼ cup boiling water
4. one pkg. (¼ oz.) unflavored gelatin
5. 1 tsp. pumpkin pie spice (no sugar added)
6. 1 tbsp. CapTri® 

Pour water in blender and turn on low. Add gelatin, egg whites sweet potatoes CapTri® and pumpkin spice. Blend until mixture has a smooth consistency. Pour into sherbet or dessert glasses and chill until pudding is firm. Top with Whipped Cream (recipe). Serves four.

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