Thursday, November 5, 2009

Leftovers Bento

Made one of my favorite Mexican meals the other night Mmmm Crockpot Carnitas and leftovers became yesterday's lunch...

Blue Box (top left): Spinach, Cucumber, Cotija Cheese & Pico de Gallo Salad
Green Box in Blue Silicon Cup (top right): Toppings Shelly's Salsa Yogurt Dip & Shredded Cheese for Carnitas
Pink Box (bottom left): leftover Shelly's Crockpot Carnitas
Orange Box (bottom right): Shelly's Mexican Chocolate Protein Cake butterfies
Along side: Peach Green Tea Drink Stick

Shelly's Salsa Yogurt Dip

3 oz. Fage Greek Yogurt (I use 2%)
1 teaspoon Mayonnaise
2 Tablespoons Pico de Gallo (refrigerated salsa section - salsa is fine too)
Kosher Salt to taste

Mix together. Great to top carnitas, taco salads or use as a dip with veggies or soy crisps.

Shelly's 5 Minute Mexican Chocolate Protein Cake

1 Egg, beaten
3 Tablespoons Milk (I used Vanilla Soy)
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla - on sale now)
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Unsweetened Cocoa
1/2 teaspoon Cinnamon
1 scoop Chocolate Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, cinnamon, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes (my microwave is getting old and needs 20 seconds added now.) Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.

More Eggface 5 Minute Protein Cakes

Probably should have made doughnuts instead of cake since it is Doughnut Appreciation Day today. If you want to celebrate here's a better way than heading to Krispy Kreme.

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