Lemon-Garlic Marinated Shrimp

*Serves 8

Per Serving(4 shrimp): Calories 101, Carbs 2g, Protein 15g, Total Fat 4g

Ingredients: 

• 1¼ pounds cooked shrimp

• 3 tablespoons minced garlic

• ¼ cup lemon juice

• ¼ cup minced fresh parsley

• 2 tablespoons extra-virgin olive oil

• salt & pepper to taste

Instructions: 

• Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

• Add lemon juice, parsley, salt and pepper.

• Toss with shrimp in a large bowl.

• Chill until ready to serve. Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Protein-Packed Spinach & Artichoke Dip

*Serves 4

Per Serving: Calories 115, Carbs 10g, Protein 9g, Total Fat 1g, Fiber 6.5g

Ingredients: 

• 8 oz 0% (fat-free) greek yogurt

• 8 oz 1% no-salt added, non-fat cottage cheese

• 1 10 oz package of frozen spinach, thaw and press all water out of it

• 1 14 oz can quartered artichoke hearts (in water, not marinated)

• 1 5 oz can water chestnuts, diced

• 1 packet ranch dips seasoning

• 2 cloves fresh garlic

Instructions: 

• Preheat oven to 350 degrees. In a food processor (or blender) process cottage cheese until completely smooth.

• Add in greek yogurt and ranch seasoning.

• Peel and smash garlic cloves with the flat edge of a knife and add to food processor.

• Strain all water out of spinach and add to processor and process until smooth.

• Strain as much water out of artichoke hearts as possible... this is important so you don't get a watery dip. Add artichoke hearts to processor and pulse until combined...don't over process!

• Transfer dip into a bowl.

• Dice up water chestnuts make sure excess water is strained out before adding to dip. stir until mixed in and transfer to a oven safe dish.

• Sprinkle the top with shredded parmesan cheese and place in the oven for 20-25 min or until cheese begins to brown and bubble on top. Serve with veggies!

Low Carb Mashed Potatoes

*Serves 6

Per Serving(1 cup): Calories 98, Carbs 15g, Protein 7.5g, Total Fat 1.5g, Fiber 2.5g

Ingredients: 

• 2 cups red potatoes, diced

• 4 large cloves garlic, peeled and quartered

• 1 large head cauliflower, separated into florets (about 4 cups)

• 1 1/2 tablespoons I Can’t Believe It’s Not Butter Lite

• 1 pkt or 1 scoop Unjury Protein Powder Chicken Soup Flavor

• 1/3 cup nonfat Greek yogurt

• Salt and pepper, to taste

• For the garnish: Fresh chives, chopped

Instructions: 

• Add diced potatoes and garlic to a large pot of boiling water, cook for about 10 minutes.

• Then add cauliflower; cook for an additional 7-10 minutes, or until both the potatoes and cauliflower are tender.

• Remove from heat, drain the contents of the pot, and transfer mixture to a large bowl.

• Put Unjury Protein Powder into 8oz of warm water, stir. (Don’t use very hot water or texture will be affected.)

• Add butter, Unjury, yogurt, salt, and pepper to the large bowl mixture.

• Using a hand mixer, whip to desired consistency.

• Garnish with fresh chives and serve.

Egg Drop Soup

*Serves 4

Per Serving(per loaf): Calories 160, Protein 27g, Total Fat 4g, Carbs 2g

Ingredients: 

• 4 Packet or

• 4 Scoop UNJURY® Chicken Soup Flavor*

• 4 Medium Eggs

• 4 Cups Water

Instructions: 

• Whisk the egg in a bowl. Set aside.

• Measure water into a microwave-safe mug. Place water in microwave and heat until simmering.

• Using a fork, slowly mix the whisked egg into the water until the egg forms a stringy consistency.

• Let the water-and-egg mixture cool to 140° F.

• Once the water-and-egg mixture has cooled, slowly whisk in UNJURY until well combined.

Stuffing

Per Serving (1/2 cup): Calories 163, Protein 11g, Total Fat 10g, Carbs 11g

Ingredients: 

• 3 Perfect 10 Healthy Grain Bagels, cubed

• 3 tablespoons olive oil

• 1 cup chopped onion

• 6 large garlic cloves, roughly chopped

• 1/2 pound lowfat turkey sausage

• 3/4 cup chopped celery

• 2 ½ teaspoons dried sage,

• 1 ½ teaspoons dried rosemary

• ½ teaspoon dried thyme leaves

• 1/3 cup fresh parsley

• 1 red apple, cored and chopped

• 3/4 cup dried cranberries

• 1 cup Sharp Light Cheddar, cut into 1-inch chunks

• 3/4 cup turkey stock

Instructions: 

• Preheat oven to 350°F.

• Spread bagel cubes in single layer on large baking sheet. Bake for about 7 minutes or until nicely toasted.

• Transfer to large bowl and set aside.

• Heat large skillet over medium-high heat. Add oil, onions and garlic cook, stirring, for several minutes until onions are golden. Add sausage, breaking up with spoon, and cook until evenly browned. Add celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavors.

• Pour sausage mixture over bread cubes.

• Mix in apple, cranberries, parsley and cheese.

• Drizzle with turkey stock and toss together lightly.

• Let cool. Spoon stuffing into turkey, loosely filling cavity.

Mashed Potatoes

*Yields 2 cups

Per Serving (2 cups): Calories 96, Protein 6.5g, Total Fat 2g, Net Carbs 9g

Ingredients: 

• 4 cups cauliower (340g)

• 1/2 cup unsweetened almond milk

• 1 garlic clove

• 1/2 tsp pepper

• salt to taste

Instructions: 

• Cut cauliower into small pieces and place into a microwavable bowel.

• Microwave cauliower covered for 5 minutes, then blend all ingredients together.

• You can add any other spices you like.

Stuffing

Recipe makes 6 servings. 1 serving is . cup. 

Calories 140, Calories from Protein 44 (32%), Protein 11g, Total Fat 1g, Carbohydrates 20g, Sugars 3g.

Ingredients: 

• 2 Scoops or 2 Packets UNJURY® Unflavored

• 1 Box KRAFT® Stove Top Stuffing Mix

• 1 3/4 Cup Warm Water

Instructions: 

• Mix 2 scoops or 2 packets of UNJURY® with 1 3/4 cup of warm water.

• Shake or stir until dissolved.

• Empty the box of stuffing into a microwave safe bowl.

• Pour the UNJURY® mixture over the stuffing.

• Microwave the stuffing mix in 45 second increments, stirring after each one.

• Continue until the stuffing is heated through.

• Fluff with a fork, and enjoy!

Sweet Potato Mash

Recipe makes 1 serving; 1 serving is . cup. 

Calories 190, Calories from Protein 52 (38%), Protein 18g, Total Fat 0g, Carbohydrates 29g, Sugars 8g.

Ingredients: 

• 1/2 Scoop or 1/2 Packet

• UNJURY Vanilla

• I small-sized Sweet potato

• A dash of Cinnamon

Instructions: 

• Scrub the outside of the potato gently to prepare for cooking.

• Using a fork, poke holes randomly through the potato skin.

• Place potato in a microwave-safe container and microwave on high for 4-5 minutes.

• Remove cooked potato and split down the middle with a knife.

• Mash the cooked potato with a fork, moving the skin to the side for removal.

• Discard skin and let mash potato cool to 140 degrees or below.

• Add 1/2 scoop of UNJURY Vanilla to mashed potato and stir to combine.

• Sprinkle with ground cinnamon and serve!

Chicken Mashed Potatoes

Recipe makes 2 servings; 1 serving is ½ cup.

Calories 110, Calories from Protein 52 (47%), Total Fat 0g, Cholesterol < 5mg, Sodium 420mg, Carbohydrates 12g, Sugars 4g,

Protein 13g.

Ingredients:

• 1/3 Cup Instant mashed potatoes

• 1/3 Cup Water

• 1/2 Cup Skim Milk

• 1 Scoop or 1 Packet UNJURY Chicken Soup

Instructions:

• Combine water and potato flakes in microwave safe bowl.

• Heat on high until almost boiling according to microwave chart.

• Add ½ cup of milk.

• Stir with fork until potatoes are smooth and cool until temperature is 140 degrees or below.

• Mix in 1 scoop of UNJURY Chicken Soup

• Stir until combined and smooth, enjoy!

Green Bean Casserole

Recipe makes 12 servings; 1 serving is 1 mini casserole (1/2 cup)

Calories 110, Calories from Protein 28 (25%), Protein 7g, Total Fat 4.5g, Sodium 390mg, Carbohydrates 10g, Sugars 1g.

Ingredients:

• 3 Scoops or 3 Packets UNJURY® Unflavored

• 2 Cans Green Beans, drained, no salt added

• 1 Can Campbells 98% Fat Free Cream of Mushroom Soup

• 3/4 Cup Skim Milk

• 1 1/2 Cups French's Original Fried Onions

Instructions:

• Preheat your oven to 350 degrees.

• Mix 3 scoops of UNJURY® Unflavored with 3/4 cup of skim milk. Add one scoop at a time while stirring constantly.

• Empty the Cream of Mushroom soup, green beans, onions and UNJURY®/milk mixture into a bowl. Stir until well incorporated.

• Line a muffin pan (enough for 12 servings) with cupcake paper.

• Divide the green bean mixture evenly between the "muffins."

• Bake for 30 minutes, let cool for 10.

Enjoy!

Vegetable Dip

Recipe makes 5 servings; 1 serving is approximately 2 Tablespoons.

Calories 35, Protein 5g, Total Fat 0g, Carbohydrates 4g, Sugars 0g.

Ingredients:

• 1 Packet or 1 Scoop UNJURY Chicken Soup

• 1/2 Cup Sour cream, fat free

Instructions:

• Measure ½ cup fat free sour cream.

• Stir in 1 scoop or packet Chicken Soup Flavor UNJURY until well combined

• Use as dip for fresh vegetables (cucumbers, carrots, etc), crackers or pretzels, or on top of a baked potato.