Maria Emmerich Protein Lasagna Recipes

PROTEIN NOODLE ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Place butter in a saucepan and heat over high heat while whisking until golden brown flecks appear (this is brown butter), stir constantly, or the butter will burn. Turn to a low heat. Add the garlic cloves (or roasted garlic) in the butter. Stir in cream cheese, broth, and Parmesan. Simmer for at least 15 minutes...the flavors open up if you simmer longer:)
• Place the ground chicken into a large skillet. Season with salt and cook over medium high heat while crumbling. Cook for 5 minutes or until chicken is cooked through and no longer pink.
• To assemble, spread half of the sauce in the bottom of a 9x13 inch baking dish.
• Top with half of the ground chicken.
• Top with 1 cup of mozzarella cheese,1 cup of the Parmesan and one layer of deli slices. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
• Bake for 25 to 35 minutes or until golden brown on the top.
• Cool for 45 minutes before serving.

PROTEIN SPARING WONDER BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
• Turn the mixer to low and gently mix the Jay Robb egg white protein powder into the whites.
• Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder Bread mixture.
• Bake for 30 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
• Let completely cool before cutting or the bread will fall. Cut into slices.
• Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
• OPTION: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.