6 tablespoons Instant Protein Soy Mix
2 6-ounce cans of tuna in water, drained
5 tablespoons mayonnaise
1 egg or 1 egg white
1/4 cup bread crumbs
salt and pepper to taste
In a medium bowl, mix all ingredients together.
Form into patties about 3 inches in diameter.
Lightly coat a large skillet with olive oil. On
medium heat, cook patties about 4 minutes per
side, until lightly browned. Serve plain or with
your favorite tartar sauce.

Makes about 8 patties

N u t r i t i o n a l I n f o r m a t i o n
Serving Size 2 patties (140 g)
Calories 350
Calories from fat 190
Total Fat 21 g
Total Carbohydrate 6 g
Protein 34 g
(12 g soy protein)
% calories from:
Carbohydrate 7%
Protein 39%
Fat 54%

8 tablespoons Instant Protein Soy Mix
8 large patty pan squash, ends trimmed,
halved horizontally
2 tablespoons olive oil
1 small onion, finely chopped
1 clove fresh garlic,minced
1 10-ounce package frozen chopped spinach,
thawed and squeezed to remove moisture
2 eggs
1 15-ounce package low fat ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian herbs
1 tablespoon chopped fresh parsley
Preheat oven to 350°F.
Scoop seeds from squash halves. Steam squash
for 5 minutes, then set aside. In a medium bowl,
combine eggs, ricotta, Instant Protein Soy Mix,
Parmesan, Italian herbs, and parsley. Set aside.
Heat olive oil in a small skillet. Sauté onions and
garlic for 1 minute. Add spinach and cook for
another minute. Remove from heat and stir
spinach mixture into the ricotta mixture.
Fill each squash half with 3-4 tablespoons of
stuffing, arranging filled shells in a baking pan.
Bake uncovered for 30 minutes, or until squash
is soft and stuffing is heated through.

Makes 8 servings

N u t r i t i o n a l I n f o r m a t i o n
Serving Size 2 squash halves (275 g)
Calories 200
Calories from fat 85
Total Fat 9 g
Total Carbohydrate 11 g
Protein 19 g
(8 g soy protein)
% calories from:
Carbohydrate 22%
Protein 38%
Fat 40%

6 tablespoons Instant Protein Soy Mix
1 cup water
1 pound part skim ricotta cheese
2 cups mozzarella cheese, shredded
1/2 pound lean ground beef
1/2 medium onion, chopped
2 cloves garlic,minced
1 cup mushrooms, sliced
1 jar (26 oz) Healthy Choice®* pasta sauce
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
8 ounces lasagna noodles
In a blender combine the Instant Protein
Soy Mix, water and ricotta cheese and
blend until smooth.
Stir in 11/2 cups of mozzarella cheese
and set aside.
Cook lasagna noodles according to
package; set aside.
Brown ground beef in skillet, draining fat and
reserving meat. In the same skillet sauté onion,
garlic, and mushrooms until softened. Add
pasta sauce, reserved meat, oregano, and basil.
Stir until well combined.
In a 13 x 9-inch baking pan, spread a small
amount of pasta sauce on bottom of pan.
Place three of the noodles in pan; layer sauce
and ricotta cheese mixture. Repeat layers. Top
with final layer of noodles, sauce, and remaining
1/2 cup mozzarella cheese; cover and bake at
350°F for 40 minutes, or until bubbling.
Makes 8 servings
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 10.1 oz (285 g)
Calories 400
Calories from fat 130
Total Fat 14 g
Total Carbohydrate 33 g
Protein 35 g
(6 g soy protein)
% calories from:
Carbohydrate 33%
Protein 35%
Fat 32%

10 tablespoons Instant Protein Soy Mix
4 teaspoons olive oil
1 cup onion, chopped
1 can (141/2 oz) Mexican-style diced
tomatoes
2 cans (141/2 oz) vegetable broth
1/2 cup bulgur (cracked wheat)
1/2 cup green pepper, chopped
1 can (151/4 oz) kidney beans
1 cup frozen corn
11/2 teaspoons chili powder
Salt to taste
Heat oil in a saucepan or Dutch oven and cook
onions about 5 minutes or until soft.
Stir in tomatoes, 1 can of vegetable broth,
bulgur, and bell pepper; bring to a boil. Reduce
heat and simmer, covered, stirring as needed,
until bulgur is tender, about 10 minutes.
Add beans, corn, and chili powder.
Mix second can of vegetable broth with the
Instant Protein Soy Mix and then stir mixture
into chili. For thinner chili, add additional
vegetable broth or water, as desired.
Makes 8 servings
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 10.4 oz (295 g)
Calories 300
Calories from fat 40
Total Fat 4 g
Total Carbohydrate 43 g
Protein 22 g
(10 g soy protein)
% calories from:
Carbohydrate 57%
Protein 30%
Fat 13%

For the cake
16 tablespoons Instant Protein Soy Mix
2 cups sugar
1 cup olive oil
5 eggs
1 teaspoon vanilla
3 cups grated carrot (about 3 carrots)
2 cups wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins
1 cup chopped walnuts or pecans
For the OPTIONAL topping
1/2 cup Shaklee Fiber Plan® Daily Crunch™
1/2 cup quick-cooking oats
1/2 cup brown sugar
1/4 cup olive oil
Preheat oven to 350°F. Coat a bundt pan with
nonstick cooking spray, then lightly flour.
In a large bowl, beat together sugar and olive
oil. Add eggs one at a time, beating after each.
Add vanilla, mixing well. Stir in carrots. In a
smaller bowl, mix together flour, Instant
Protein Soy Mix, baking soda, cinnamon, and
salt. Stir into wet ingredients, mixing well. Stir
in raisins and nuts.
If making the topping, combine 3/4 cup of the
cake batter with topping ingredients. Spread
topping evenly into the bottom of the bundt
pan, then cover with remaining cake batter. If
not making the topping, pour batter into the
bundt pan.
Bake for 60 minutes, or until a toothpick
inserted into the center comes out clean.
Cool 10 minutes, then remove from pan and
allow to cool completely.

Makes 14 servings
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 1 slice (135 g)
Calories 480
Calories from fat 210
Total Fat 23 g
Total Carbohydrate 53 g
Protein 16 g
(9 g soy protein)
% calories from:
Carbohydrate 44%
Protein 13%
Fat 43%

16 tablespoons Instant Protein Soy Mix
2 cups Shaklee Fiber Plan Daily Crunch
1 cup natural peanut butter
1 cup granola cereal with raisins
1 cup maple syrup
1/2 cup flaked coconut
8 Popsicle sticks
8 medium apples
In a large bowl, mix Instant Protein Soy Mix,
peanut butter, granola, syrup and coconut.
Place Shaklee Fiber Plan Daily Crunch in a
small bowl. Insert sticks into apples. Using a
butter knife, spread peanut butter mixture
evenly onto the apples.
Roll in Shaklee Fiber Plan Daily Crunch.
Refrigerate 1/2 hour before serving.
Makes 8 apples
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 1 apple (276 g)
Calories 570
Calories from fat 180
Total Fat 20 g
Total Carbohydrate 78 g
Protein 25 g
(16 g soy protein)
% calories from:
Carbohydrate 52%
Protein 17%
Fat 31%

16 tablespoons Instant Protein Soy Mix
11/2 cups Shaklee Fiber Plan Daily Crunch
1 cup quick cooking or old-fashioned oats,
uncooked
3/4 cup honey
1 cup peanut butter
21/2 teaspoons vanilla flavor extract
2/3 cup chocolate chips
Combine Instant Protein Soy Mix, Shaklee
Fiber Plan Daily Crunch, and oats in large
bowl and set aside. Bring honey to a boil on
stovetop. Remove from heat and stir in
peanut butter and vanilla until smooth.
Immediately add honey mixture to dry
mixture until well incorporated. Refrigerate
for 20 to 25 minutes. Stir in chocolate chips
and press into 8 x 8-inch square pan.
Refrigerate approximately 20 to 25 minutes
or until firm. Cut into 12 bars and serve.
Store bars in an airtight container.
Makes 12 servings
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 2.8 oz (80 g)
Calories 370
Calories from fat 150
Total Fat 16 g
Total Carbohydrate 41 g
Protein 14 g
(7 g soy protein)
% calories from:
Carbohydrate 45%
Protein 15%
Fat 40%

10 tablespoons Instant Protein Soy Mix
1 cup Shaklee Fiber Plan Daily Crunch
1 cup Post® Grape Nut® Flakes*
1 cup rolled oats
11/2 cups dried fruit mix (cranberries, raisins,
or any other dried fruit)
11/2 teaspoon cinnamon
1/3 cup sliced almonds
1 cup honey
1/3 cup orange juice concentrate
Combine Instant Protein Soy Mix, Shaklee Fiber
Plan Daily Mix, cereal, oats, dried fruit mix,
cinnamon, and almonds; set aside.
Bring honey and orange juice concentrate to a
boil on stovetop and remove from heat.
Immediately combine honey mixture with
cereal mixture. Press into 8 x 8-inch square
pan and refrigerate for 45 to 50 minutes or
until firm.
Cut into 12 bars and serve.
Store bars in an airtight container.
Makes 12 servings
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 2.8 oz (80 g)
Calories 240
Calories from fat 30
Total Fat 3 g
Total Carbohydrate 44 g
Protein 10 g
(7 g soy protein)
% calories from:
Carbohydrate 72%
Protein 17%
Fat 11%

8 tablespoons Instant Protein Soy Mix
2 cups orange juice
1/8 teaspoon vanilla extract (optional)
1 ripe mango, peeled, cut into chunks
and frozen
1 cup sliced strawberries, frozen
1 medium ripe banana, peeled
1 cup ice
Add about 3/4 of the orange juice, Instant
Protein Soy Mix, vanilla and mango to a blender.
Pulse until smooth. Add remaining orange juice
and strawberries, pulse until smooth. Add
banana and ice, pulse until smooth.
Makes 4 servings
N u t r i t i o n a l I n f o r m a t i o n
Serving Size 11.3 oz (321 g)
Calories 220
Calories from fat 18
Total Fat 2 g
Total Carbohydrate 32 g
Protein 18 g
(16 g soy protein)
% calories from:
Carbohydrate 59%
Protein 33%
Fat 8%