Receipe's

Gourmet Sandwich Pockets

Ingredients:

1 packet Orange Pancake

2 pinches salt

1/8 tsp dried basil

75 - 100 ml water

Directions:

Preheat oven to 350 degrees. Mix all together to a semi-thick batter. Pour onto a non-stick pie plate or spray a regular pan with "Pam". Cook for 20-22 minutes. Remove from oven and let completely cool (approx. 15 minutes). Slice down the middle, make into halves. Open pockets the same as a pita bread.

Suggested filling: Shredded lettuce, diced tomatoes, cucumber, slivered green peppers, etc.

Toss filling with delicious dressing:

1 tbsp canola oil

1 tbsp vinegar

1/2 tsp dried basil

1 clove of garlic

Spicy Chicken

Ingredients:

4 oz. (125 g) grilled chicken breast

1/2 red pepper, chopped

1 tsp. (5ml) curry, chilli or Cajun powder

1 packet Matol's Chicken Soup

Directions:

In a medium saucepan, mix the chicken soup into a 1/2 cup of hot water. Add the chicken breast, red pepper and spice. Heat for 2 minutes. Serve over vegetables.

Vegetarian Florets

Ingredients:

1/2 cup (125 ml) broccoli florets

1/2 cup (125 ml) caulifower florets

1 small onion, chopped

1 packet Matol's Leek Soup

Directions:

Sauté the onion over medium heat in a non-stick skillet fro 2-3 minutes. Add the broccoli and cauliflower and sauté for 5 minutes. Mix the leek soup into a 1/2 cup of hot water and add to the broccoli and cauliflower. Simmer for 2 minutes and serve.

Yummy Cupcakes

Ingredients: (6 cupcakes)

2 packets Matol's Chocolate Cake

1 packet Matol's Butterscotch Pudding

1/2 cup (125 ml) rolled oats

1 egg white

Directions:

Mix the ingredients into a bowl with 1 cup of water. Bake for 20 minutes at 325^oF (165^oC).

Mmmm - Muffins

2 packs Strawberry Cake
1 pack Orange Pancake
3/4 teaspoon baking powder
1/4 teaspoon seasalt
1/2 cup oatmeal

Stir together well with wire whisk.

1 cup water

1 eggwhite (add to cup of water)

Pour liquid over dry ingredients and beat well with mixer. Pour into 6 large muffin tins. Bake at 350 about 15 - 20 minutes.

Super Strawberry Cookies

Ingredients:

2 packets Matols Maple Oatmeal

1 packet Matols Strawberry Cake (may be substituted with Matols Chocolate Cake)

4 oz (125 ml) Matols Peach-Mango Drink already mixed with water

2 packages of Splenda

1/4 cup (60 ml) zucchini

1 egg white
1/4 tsp. (60 ml) sea salt

1/4 tsp. (60 ml) baking powder

1/4 tsp. (60 ml) vanilla
Sprinkle Cinnamon

Optional Add 8 crushed almonds and 1/4 cup rolled oats to thicken cookies.

Directions:

Place on baking sheet lined with wax paper. Using a tablespoon divide into 10 cookies and bake at 350°F (175°C) for 10 minutes.

ButterChoc Beauties

Ingredients:

2 packets of Matols Chocolate Cake
1 packets Matols Butterscotch Pudding

1/4 cup (60 ml) rolled oats

1/2 tsp. (2.5 ml) baking powder

2 packaets Splenda

Pinch of sea salt

Sprinkle of cinnamon

4 oz (125 ml) cold water

1 egg white

1/4 tsp (60 ml) vanilla

Optional - Add a few pieces of almonds or cranberries.

Directions:

Line muffin tin with wax paper. Mix dry ingredients, add water, egg white and vanilla. Bake at 350°F (175°C) for 20 minutes.

Strawberry Muffins

Ingredients: (Makes 3 Matol Diet Meals)

2 packs of Matols Strawberry Cake

1 pack of Matols Orange Pancake
3/4 teaspoon baking powder

1/4 teaspoon sea salt

¼ teaspoon nutmeg

1/2 cup oatmeal

1 cup water (1 2 oz. lemon juice, opt.)
Grated lemon rind

1 egg white (add to cup of water)

Directions:

Stir together well with a wire whisk. Pour liquid over dry ingredients and beat well with mixer. Pour into 6 large muffin tins. Bake at 350°F (175°C) for about 15 - 20 minutes.

Chocolate Muffins

Ingredients: (Makes 4 Matol Diet Meals)

2 packs of Matols Chocolate Cake

1 pack of Matols Orange Pancake

3/4 teaspoon baking powder

1/4 teaspoon seasalt

1/2 cup oatbran

1 cup water

2 eggwhites (add to cup of water)

Directions:

Stir together well with a wire whisk. Pour liquid over dry ingredients and beat well with mixer. Pour into 8 large muffin tins. Bake at 350°F (175°C) for about 15 20 minutes.

For a little variety, enjoy the Matol Diet packets with these delicious recipes:

Cocoa Drink:

Smoothie: Place 6.5 oz. (200 ml) of ice cubes in a blender. Add 6 oz. (180 ml) of lactose free milk or cold water and one packet of Matol Cocoa Drink. Blend until smooth.

Peach-Mango Drink:

Smoothie: Place 6.5 oz. (200 ml) of ice cubes in a blender. Add 6 oz. (180 ml) of lactose free milk or very cold water and one packet of Matol Peach-Mango Drink. Blend until smooth.

Popsicle: Pour 6.5 oz. (200 ml) of water into a shaker. Add one packet of Matol Peach-Mango Drink and shake until completely dissolved. Place in the freezer until frozen. Put more or less water depending on how sweet you prefer the popsicles.

Strawberry or Chocolate Cake:

Pancake: Pour one egg white and 1 oz. (30 ml) of cold water into a shaker and shake well. Add one packet of Matol Strawberry Cake or Chocolate Cake mix and shake well until completely dissolved. In a non-stick frying pan, cook on medium for about 30 seconds on each side or desired texture. Top with sugar-free syrup or your choice of Matol Pudding.

Butterscotch or Chocolate Pudding:

Smooth, delicious drink: Pour 10 oz. (300 ml) of very cold water into a shaker and add one packet of Matol Butterscotch Pudding or Chocolate Pudding. Shake well until completely dissolved and enjoy a scrumptious shake.

Ice cream: Pour 5 oz. (150 ml) of cold water into a shaker. Add one packet of Matol Butterscotch Pudding or Chocolate Pudding. Seal the shaker tightly and shake well until completely dissolved. Place the shaker in the freezer for 30 minutes or until desired texture.

Chicken or Leek Soup:

Sauce: Pour 6.5 oz. (200 ml) of hot (not boiling) water into a bowl. Add one packet of Matol Chicken Soup or Leek Soup and mix with a mixer or hand mixer. Serve over vegetables and/or meat. Add more or less water depending on how thick your prefer the sauce. Put more or less water depending on how thick you prefer the sauce.

Check back regularly for more Matol Diet recipes. Do you have any of your own recipes using the Matol Diet instant packets? Then send them in by e-mailing to info@jjcj.com