Protein Cheesecake

Last week, we all ate all the chicken and all the eggs.  Maybe all of them in the Tri-State area.  I think my family went through five dozen eggs last week.  No lie.  So when planning for breakfast for this week, I knew I wanted something a little less…eggy.  🙂  Enter: Protein Cheesecake.

This recipe comes from and it’s amazing.  Here’s the original:

For my version, I used greek yogurt cream cheese for extra protein, skipped the Stevia because vanilla protein power is already sweet enough for me.  I also bumped up the protein powder to 2 cups instead of 1.5.  I used what I had on hand which was MyProtein Whey Isolate, found here:  I can’t swear it’s any better than any others.  It’s just what I had left.  I really only use vanilla in baking.  I’m a chocolate shake kind of girl.


So, here’s my version:

  • 12oz Greek Yogurt Cream Cheese (I used Green Mountain Farms)
  • 10oz Plain Nonfat Greek Yogurt
  • 2 Whole Eggs
  • ¼ Cup 2% Milk
  • 2 Scoops Whey Protein
  • 1tsp Vanilla Extract
  • Dash Salt
  1. Preheat oven to 325.
  2. Soften cream cheese by pressing into the side of the bowl.
  3. Add eggs and mix together (I used a handheld mixer)
  4. Add everything else and blend at least 3 minutes
  5. Pour into greased pan
  6. Bake at 325 for 25 minutes THEN TURN TEMP DOWN TO 200 and bake another hour
  7. Slice into 8 servings

When I put the recipe into MFP, the macros were 252 calories, 7f, 10c, 23p for 1/8 of the cheesecake.  I wasn’t upset with that at all.  So, here’s to cheesecake for breakfast!  If you can afford the carbs, it’s pretty great with some fresh fruit and whipped cream on top.

If you have a fancy springform pan, I’m sure this would be gorgeous.  Try it out and share a pic!

If you make it, let me know how you liked it and your favorite way to top protein cheesecake!



Chicken Tortilla Soup

1 can (10 oz) enchilada sauce
1 can (10 oz) corn
1 can (10 oz) diced tomatoes (I used no salt added), with juice
1 can (10 oz) dark red kidney beans, drained
1 can (4 oz) diced green chiles
2 tbsp lime juice
950 g boneless, skinless chicken breasts
1/2 dry ranch packet (I used homemade)
1 bunch cilantro, chopped
100 g diced onion
1/2 tbsp minced garlic
1/2 tbsp olive oil
4 chicken bouillon cubes
1 tsp cumin
1 tsp chili powder
1 c salsa (I used World Table Salsa Verde)
water (to desired consistency; I used about 2 cups)

7 servings.  31c, 6f, 32p

Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot.  Brown until onions are translucent, stirring regularly.  Add everything else.  Cook until chicken is done.  Remove and shred, then return to soup.  Portion out into 7 containers.

Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions.


Broth Bowl

I’m still not blogging.  I don’t have time for that.  But, I fell hard for the Soba Bowl at Panera last night and was able to recreate a stellar version with WAY more favorable macros that I wanted to share with you.  So, here’s the plan:

1/2 diced onion (100g)
1/2 tbsp minced garlic
1/2 tbsp olive oil
100 g shredded cabbage (I used a cole slaw mix with cabbage and carrots)
100 g shredded red cabbage (also comes in a bag pre-shredded)
215 g slices white mushrooms
5 oz fresh baby spinach
4 chicken bouillon cubes
1 tsp sriracha
1 tsp brown sugar
2 tbsp soy sauce
3 tbsp miso (I used Minute to Miso because it’s what I could find)
240 g zucchini noodles (I use an Inspiralizer.  It’s super fast and easy.
4 cups water

Throw olive oil, garlic, and onion in a pan and sauté until onions are translucent.  Add cabbage and onions.  Cook until tender.  Add everything else except the spinach and cook until noodles are tender.  Stir in spinach and cook until wilted.

Makes 4 servings.  Divide it out now to keep your macros straight.  Then you can add whatever protein you want to the top of each when you’re ready to serve.  If you want to add beef, just sub out the chicken bouillon cubes for beef ones.  I had chicken breasts that I had batch cooked at the beginning of the week, so I sliced one, heated it, and added it to the top.  That made my meal 13c, 9f, 49p, which makes me and my macros very happy.  Try it out.  I hope you’ll love it!



I’m not really blogging: Freezer Cooking Party, Round 1

One day, I’ll blog.  This is not that day.  lol.  I don’t have the time or mental real estate available to take on another project at the moment, BUT it is a good place to share info like this cooking adventure.  So, here you go!

We got together and cooked last night.  In case you want to replicate it, here’s the info.

In the end, you’ll have:
6 gallon-sized bags and 3 quart-sized bags of taco soup
4 batches of Italian Sausage w/ peppers and onions
6 batches of chicken teriyaki
6 batches of chile lime chicken fajitas
6 batches of Dijon chicken, aka World’s Best Chicken according to pinterest (and the original recipe)
40+ burritos that are ready to microwave-and-go
6-9 servings of taco meat to jump start Taco Night

I stuck to recipes I use all the time.  The only new one in this batch is the Chicken Teriyaki and it came highly recommended on the Pinterest.  I didn’t want to make 6 batches of a recipe only to find out it was a dud.  We may get more adventurous later, but for now, this seemed like the best bet.

As for price, everyone shops differently, but by using our own spices, olive oil, and making our own taco seasoning, we were able to pull this off for just over $300.  We did 2 shopping trips: one to Sams for meats, frozen veggies, spaghetti sauce, peppers, onions, and limes.  The other to Walmart for everything else.  We split the shopping responsibilities and they went really quickly.

Here are the Recipes.

And here’s the Shopping List.

The day of the cooking, here’s how to put it together:

  • FIRST THING–Dice 2 onions. Brown all meat with diced onions.  Once cooked, add taco seasoning.
  • Trim and butterfly chicken breasts.
  • Mix all marinades in bulk (ours were all 6x the original recipe except for the Italian sausage w/ peppers and onions…we only made 4 of those).  Then divide out among bags.
  • Slice onions and green peppers into fajita strips for fajitas and Italian sausage w/ peppers and onions.  Dice the rest of the onions.
  • Once taco meat is finished:
    Assemble taco soup in large kettle if you have one.  If not, dump canned beans and vegetables into individual bags.  Add taco meat.  DON’T cook the soup.  Just bag it up once everything is assembled.
    Make burritos.
    Any leftover taco meat will be bagged in 1-2 lb portions to be used for tacos, taco salads, etc.
  • For all other recipes, just dump ingredients in bags and remove as much air as possible.  Air = freezer burn = crappy tasting food.

We learned a few things along the way.  Here are some tips and tricks:
If you can, buy larger quantities (ex. 3 large cans of beans instead of 6 small cans).
Label bags before you fill them.
If you want to make your own taco seasoning, try this.  We love it.
Your own ranch mix, try this.

If you have any questions or comments, let me know.  We had fun with it.  I hope you will too!