The Fourth of July is right around the corner! Here are recipes to help you plan a fabulous feast for friends and family that everyone can enjoy – whether or not they’re on a low-protein diet.

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Basil Garlic Butter with Artisan Bread

Picnic Pasta Salad

Grilled Onion, Pepper, and Mushroom Quesadillas 

Peach Shortcakes

Brooke’s Favorite Chocolate Chip Cookies

Basil Garlic Butter with Artisan Bread

Ingredients

• 8 Tbs (1 stick) butter, room temperature
• 3 cloves garlic
• 1/4 cup finely chopped fresh basil
• Kosher salt and white pepper, to taste

Directions

Combine all the ingredients in a food processor and process until finely chopped and evenly distributed throughout the mixture.

Scrape out the butter mixture onto a sheet of waxed paper, and roughly form into a rope-like log. Roll the waxed paper over the log and continue to roll and shape until the log is about 1″ in diameter and about 10 inches long.

Twist the ends of the waxed paper and place in the refrigerator until hard, about 2 hours.

For long-term storage, keep in the freezer. Remove needed amount when ready to use, and allow to soften to room temperature for easy spreading.

NOTE: Nutrition information for Basil-Garlic Butter only.

Nutritional Information

	Per Recipe	Per Serving
Phe, mg	75	9
Leu, mg	48	6
Protein, g	0.8	0.1
Calories	820	100

Picnic Pasta Salad

Ingredients

• 3 cups cooked small low protein pasta or rice
• 1/2 cup chopped celery
• 1/3 cup chopped green pepper
• 1/4 cup chopped onion
• 1 jar (2 oz) diced pimientos, drained
• 1/4 cup dill pickle relish
• 1/3 cup low protein “whip” salad dressing
• 1/3 cup sweet pickle relish
• 1/4 cup French salad dressing
• 1/4 tsp pepper
• 1/2 tsp salt or to taste

Directions

In large bowl combine the first six ingredients.

In a small bowl, combine “whip” dressing, sweet pickle relish, French dressing, salt and pepper. Fold into pasta or rice.

Refrigerate leftovers.

Nutritional Information

	Per Recipe	Per Serving
Phe, mg	180	30
Leu, mg	258	43
Protein, g	4.8	0.8
Calories	2320	290

Grilled Onion, Pepper, and Mushroom Quesadillas

Ingredients

• 1 Tbs vegetable oil
• 1/4 cup onion strips
• 1/4 cup colored bell peppers, julienne cut
• 2 Tbs sliced mushrooms
• 1 small clove garlic, chopped
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/2 Tbs chopped fresh cilantro
• 2 CBF Tortilla Wraps
• 2 Tbs Cheddar Shreds or Cheddar Wizard
• Oil for cooking the quesadillas

Directions

Heat oil in a large saute pan; add strips of onion and cook for 3 to 5 minutes or until softened.

Add mushrooms and garlic and saute on medium-high heat for another 3 to 5 minutes, or until the mushrooms have softened.

Sprinkle mixture with chili powder, cumin, salt, and cilantro and mix well; remove from heat.

Lay out one CBF Tortilla Wrap and evenly spread cooked mixture onto the tortilla.

Sprinkle the cheese on top if using Cheddar Shreds or evenly spread Cheddar Wizard on top of remaining tortilla and cover. Brush the top lightly with vegetable oil.

Heat a clean nonstick saute pan and place the quesadilla, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.

Cook for three minutes, or until browned. Flip and cook the other side.

Cut quesadilla into four segments and serve.

SUGGESTIONS: Try serving with salsa and a dollop of guacamole.

Nutritional Information

	Per Recipe	Per Serving
Phe, mg	104	52
Leu, mg	122	61
Protein, g	2.4	1.2
Calories	460	230

Peach Shortcakes

Ingredients

• 1 large (187g without pit) peach or nectarine, diced into 1/2-inch pieces
• 1/2 tsp fresh lemon juice (small wedge squeezed)
• 1 1/2 Tbs granulated sugar
• 1 cup (135g) CBF MixQuick, packed
• 1 Tbs butter, cut into small pieces
• 3 Tbs non-dairy liquid creamer, plus more for brushing

Directions

Preheat oven to 350 degrees F.

Combine peaches, lemon juice and 1 Tbs sugar. Let stand for 15 minutes.

Whisk together MixQuick and remaining sugar in separate bowl.

Using a pastry blender or fork, cut in butter until mixture forms small pieces.

Stir in non-dairy creamer.

Fold in peach mixture.

Drop by large spoonfulls onto a parchment-lined baking sheet or into lightly greased muffin tins.

Bake for 12 minutes, remove from oven and lightly brush with creamer and sprinkle with a sanding of sugar. Return to oven and bake for an extra 8-13 minutes. Cool on a wire rack.

Nutritional Information

	Per Recipe	Per Serving
Phe, mg	50	8
Leu, mg	64	11
Protein, g	2.3	0.4
Calories	810	140

Brooke’s Favorite Chocolate Chip Cookies

Ingredients

• 3/4 cup butter (1 1/2 sticks), softened
• 1/3 cup brown sugar
• 1 tsp vanilla
• 1 package (3.9 oz) Vanilla Jell-O® Instant Pudding & Pie Filling Mix
• 1/3 cup plus 1 Tbs water
• 2 cups CBF Baking Mix
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup (43g) mini semi-sweet chocolate chips (Can substitute these chocolate chips with pieces of CBF Chocolate Cha-Cha’s for lower protein cookies.)

Directions

Heat oven to 375 degree F.

Combine butter or margarine, sugar and vanilla in a medium mixing bowl.

Add pudding mix, water, CBF Baking Mix, baking powder, and salt. Mix until smooth.

Stir in the chocolate chips or CBF Chocolate Cha-Cha’s pieces.

Drop the dough by rounded tablespoonfuls, 2-inches apart, on non-greased baking sheets.

Bake until just golden, about 10 to 12 minutes.

TIP: Shape dough into a 2 1/2-inch roll and wrap firmly in waxed paper. Chill dough until firm, approx. 20 minutes. Cut into 1/2-inch slices.

SUGGESTIONS: For Blondie cookie bars, press chocolate chip cookie dough into a lightly- greased 8 inch square baking pan dusted with CBF Wheat Starch. Bake at 350 degrees F for about 20 minutes or until golden.

Nutritional Information

	Per Recipe	Per Serving
Phe, mg	348	58
Leu, mg	625	104
Protein, g	10	1.7
Calories	1260	210