Camp Recipes


Camp Knot a Phe


Breakfast options (Friday, Saturday, Sunday)

All breakfast meals include a selection of cereal and flax/almond milk, So Delicious yogurt, juice


Breakfast Option 1;  37mg phe

(paired with regular pancakes or French toast and bacon)


Cambrooke Quick and Easy Pancakes (from 2015)

Makes 3 pancakes

Serving Size: 1 pancake


Ingredients

  • 1 cup (100g) CBF MixQuick
  • 2/3 cups water

Directions

  1. Mix the ingredients with a fork until blended
  2. Pour the batter onto a lightly greased hot skillet
  3. Cook until golden, then turn and cook on other side until golden brown
  4. Serve with maple syrup and Parkay

Nutrition Facts

Calories

Phe (mg)

Met (mg)

Protein (grams)

Per pancake

67

2

1

0.1


LP Bacon  (from 2012)

Makes 12 slices


    • One sweet potato sliced thin
    • 3T Canola Oil
    • Salt and Pepper to taste

Preheat oven to 300 degrees. Then preheat a sheet pan with oil in the oven. Then place 12 full length slices of potato onto the preheated sheet pan and bake in oven until golden brown. Remove the strips and place them on a paper towel and season to taste with salt and pepper. They should be crisp and golden colored.


Serving Size

# of servings per recipe

Calories per serving

mg Phe per serving

g Protein per serving

Total calories   in recipe

Total   mg Phe in recipe

Total        g Protein in recipe

1 slice

12

40.0

10.0

0.2

480

120

2.4



Fruit Salad FOR ALL (from 2014)

Serving Size ¼ cup

Makes 20 servings


Directions

  1. Peel and dice the mango or papaya, and put in a medium bowl.
  2. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit.
  3. Peel and dice the kiwi, add to bowl.
  4. Peel and slice the bananas, add to bowl.
  5. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free.
  6. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
  7. Lightly stir the honey into the fruit.
  8. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad.
  9. Add the berries and set aside for 10 minutes or up to 2 hours.
  10. Enjoy!

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per ¼ cup serving

37

13

0.4




Breakfast Option 2;  72 mg phe

(paired with Regular breakfast burrito and hash browns or home fries)


Low Phe – Breakfast Burrito (MP #1876) (from 2015)

Makes 5 burritos

Serving Size: 1 burrito


Ingredients

  • 1c Country Sunrise Egg Mix
  • 1/4c oil + 2T
  • 1-1/4c water
  • 1 onion diced fine
  • 1 red pepper diced fine
  • 5 Cambrooke Tortillas

Directions

  1. Place 2T oil in a sauté pan and lightly cook onion and pepper dice on low heat
  2. While cooking prepare egg mixture from Country Sunrise Packaging
  3. Pour egg batter into sauté pan with onion and pepper
  4. Scramble egg
  5. Place 2 Egg portions in each burrito shell
  6. Leave open for topping bar

Nutrition Facts

Calories

Phe (mg)

Met (mg)

Protein (grams)

Per burrito

432

37

6

1.0



Potatoes O’Brien (from 2012)

Makes 36- ¼ cup (40g) servings




  • 3 large white potatoes, diced into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 red bell pepper, stem and seeds removed and diced
  • 1 green bell pepper, stem and seeds removed and diced
  • 1 large white onion, diced
  • Salt and freshly ground black pepper
  • 1 tablespoon minced fresh parsley leaves



Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside. Then heat the oil in a large sauté pan and sauté the red and green bell peppers until they begin to soften. Add the onion and sauté until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley.


Serving Size

# of servings per recipe

Calories per serving

mg Phe per serving

g Protein per serving

Total calories   in recipe

Total   mg Phe in recipe

Total        g Protein in recipe

1/4 cup (40g)

36

26.0

22.0

0.5

936

792

18



Fruit Salad FOR ALL (from 2014)

Serving Size ¼ cup

Makes 20 servings


Directions

  1. Peel and dice the mango or papaya, and put in a medium bowl.
  2. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit.
  3. Peel and dice the kiwi, add to bowl.
  4. Peel and slice the bananas, add to bowl.
  5. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free.
  6. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
  7. Lightly stir the honey into the fruit.
  8. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad.
  9. Add the berries and set aside for 10 minutes or up to 2 hours.
  10. Enjoy!

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per ¼ cup serving

37

13

0.4





Breakfast Option 3;  96mg phe

(paired with Egg Sausage Muffins and hash browns)


Breakfast Biscuit Sandwich with Low Protein Bacon (from 2014)

Serving Size 1 sandwich

Makes 10 sandwiches


  • 20 Slices of sweet potato sliced thin (1 Potato)
  • 3-4 Tbsp Vegetable Oil
  • Salt and Pepper to taste
  • 2 cups Low Protein Baking Mix or Mixquick
  • 10 pieces of imitation cheese slices
  • Maple syrup

Directions:

  1. Preheat oven to 300 degrees
  2. Preheat sheet pan with oil in oven
  3. Place 20 full length slices of potato onto the preheated sheet pan
  4. Bake in oven until golden brown
  5. Remove, place on paper towel and season to taste with salt and pepper
  6. Should be crisp and golden colored.
  7. Prepare batter (needs to be thick) and make 20 of the 6 inch rounds
  8. Bake until golden brown
  9. Hold biscuits warm
  10. Spread 1/2Tbsp of syrup on each cake
  11. Top with 2 bacon slices
  12. Top with cheese slice
  13. Enjoy!

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per biscuit sandwich

227

34

0.6




Hash Browns (from 2014)

Serving Size ¼ cup

Makes 12 servings


  • 3 large white potatoes, diced into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, stem and seeds removed and diced
  • 1 green bell pepper, stem and seeds removed and diced
  • 1 large white onion, diced
  • Salt and freshly ground black pepper
  • 1 tablespoon minced fresh parsley leaves

Directions

  1. Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside.
  2. Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften.
  3. Add the onion and saute until translucent/kind of clear.
  4. Stir in the drained potatoes and season with salt and pepper.
  5. Garnish with fresh parsley.

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per ¼ cup serving

68

49

1.1







Fruit Salad FOR ALL (from 2014)

Serving Size ¼ cup

Makes 20 servings


Directions

  1. Peel and dice the mango or papaya, and put in a medium bowl.
  2. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit.
  3. Peel and dice the kiwi, add to bowl.
  4. Peel and slice the bananas, add to bowl.
  5. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free.
  6. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
  7. Lightly stir the honey into the fruit.
  8. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad.
  9. Add the berries and set aside for 10 minutes or up to 2 hours.
  10. Enjoy!

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per ¼ cup serving

37

13

0.4






Lunch options (Friday and Saturday)

Salad bar will be offered with all lunches


Lunch Option #1;  ~80mg phe

(paired with burgers and fries)


Broccoli Burgers – low phe (MP #635)  (from 2015)

Makes 6 Burgers

Serving Size: 1 Burger


Ingredients

  • 1c Shredded broccoli
  • 1/4c Shredded onion
  • 1/2c Low Protein bread crumbs dried and finely ground
  • 1/4t Garlic Salt
  • 1 T Ketchup
  • 1/2T Worcestershire Sauce
  • 1T Orrington Farms Chicken Broth
  • (if desired) 1c Wheat Starch
  • (if desired) 3T Onion Powder
  • (if desired) 1T Black Pepper
  • 6 Cambrooke Buns

Directions

  1. Combine all in food processor into a dough (add more crumbs if mixture is wet)
  2. Shape into patties
  3. Lay flat on parchment paper
  4. Cook over med-high heat with canola oil
  5. For a crunchy crust, dredge in seasoned wheat starch before frying

Nutrition Facts

Calories

Phe (mg)

Met (mg)

Protein (grams)

Per patty

(without bun)

182

35

12

1.1



Cambrooke Burger 50mg

Camburger Bun – 6mg


Connor’s Potato Wedgies (vs. French fries on regular menu?)

Makes 6 servings of 5 Wedges

  • 2 Sweet Potatoes
  • 2 Baking Potatoes
  • 2T Canola Oil
  • 1T Southwestern Spice Mix (chili powder, cayenne, onion powder and salt)

Slice potatoes lengthwise into wedges (approx. ½ thick)

Toss in oil

Coat with seasoning

Bake in preheated 400 until golden brown. You may flip if browning on pan down side faster. If so, turn oven back to 350 degs for another 15  minutes.


Serving Size

# of servings per recipe

Calories per serving

mg Phe per serving

g Protein per serving

Total calories   in recipe

Total   mg Phe in recipe

Total        g Protein in recipe

5 wedges

6

36.0

32.0

0.7

216

192

4.2



Lunch Option 2; 116mg phe

(paired with chicken sliders and chips)


BuPHElo Chicken Sandwich (from 2014)

Serving Size 1 Sandwich

Makes 12 - ¼ cup rounds


  • 1 cup Low Protein Breadcrumbs (Cambrooke)

(Used 1/3 cup per slice = 3 slices in recipe)

  • 5 Carrots Chopped
  • 2 tsp parsley chopped
  • 1Tbsp Garlic Powder
  • 5 Red Potatoes cut in quarters
  • 2 tsp oil
  • ¼ cup fine chop onion
  • 2 Tbsp margarine
  • Kosher salt
  • 12 low protein buns – Cambrooke
  • ½ cup Franks Red Hot Sauce

Directions:

  1. In a stock pot cook potatoes and carrots until tender.
  2. While they are cooking sauté onion until translucent.
  3. Once all vegetables are soft and somewhat warm…mix all in bowl and smash with fork or potato masher.
  4. Add herbs, margarine and other seasonings and make a mashed mixture.
  5. Add in bread crumbs. Dough will become sticky. If mixture is too wet add more breadcrumbs.
  6. Prepare 3 inch round patties about ¼ cup. Can be frozen into patties for later use.
  7. Sauté in oil on med heat and cook until golden brown on each side.
  8. Toss in sauce prior to plate up. Serve on warm or toasted bun.

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Patty Only

136

91

2.2

Bun

200

6

0.3








LP Pasta Salad (from 2012)

Makes 48- ¼ cup servings

  • I bag LoProfin Fusilli
  • 1c Olive Oil Mayo
  • 1c Grape Tomatoes (halved)
  • 1/2c Vidalia Onion diced
  • ¼c Carrots Shredded
  • 1/2 c Spinach Chiffonade
  • 1/4c Basil Chiffonade
  • Salt and Pepper to taste


In a large pot bring salted water to boil. Cook pasta for 5-6 minutes or until firm to the bite. Drain and rinse with cool water to stop the cooking. After nearly dry place into a mixing bowl. Add Mayo then the vegetables and greens. Taste and season with salt and pepper to your liking. Let stand in cooler for at least one hour for flavors to come together.


Serving Size

# of servings per recipe

Calories per serving

mg Phe per serving

g Protein per serving

Total calories   in recipe

Total   mg Phe in recipe

Total        g Protein in recipe

1/4 cup

48

72.0

6.0

0.2

3456

288

9.6



Wise Onion Rings




Dinner Options (Thursday, Friday and Saturday):

Salad bar with be served with all dinners


Dinner Option 1; 146mg phe

(paired with spaghetti and meatballs)


Spaghetti Bolognaise  (from 2014)

Serving Size 1 cup (pasta) and ¼ cup (sauce)

Makes 8 servings

  • 2 tablespoons unsalted margarine
  • 1 tablespoon olive oil
  • 25 gram onion (1/4 small), minced
  • 25 gram carrot (1/2), minced
  • 25 gram celery (1/4 stalk), minced
  • 9 grams garlic (3 cloves), minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 140 gram mushrooms (2), medium diced (1/4 inch)
  • 120 gram red wine (1/2 cup)
  • 1 (28 oz) can diced tomatoes
  • 1 teaspoon salt
  • 10 gram fresh basil, cut into strips

Directions

  1. Heat margarine and olive oil in a medium sized skillet over medium heat. Add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add garlic, oregano, sausage seasoning and crushed red pepper; cook until fragrant about 30 seconds.
  2. Increase heat to medium-high; add the mushrooms. Cook until liquid is released and the mushrooms start to brown, about 8 minutes. Reduce heat to medium. Add red wine and deglaze the pan. Simmer until the wine evaporates, about 10 minutes. Add the tomatoes and their juices and bring to a simmer. Reduce heat to low, and simmer for 30 minutes. Remove from heat, add salt and pepper to taste and fresh basil.
  3. Meanwhile, bring large pot with 4 quarts water to boil. Add 1 tablespoon salt to pot and the spaghetti. Cook until just shy of al dente, about 6 minutes. Drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to the pot. Add sauce to pastas. Toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, and adding reserved cooking water if sauce is too thick. Serve immediately.

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Sauce Only, per ¼ cup

75

51

1.5

Aproten Low Protein Spaghetti, per 1 cup

220

17

0.3

Barilla Spaghetti, per 1 cup

200

400

7







Mean Green Meatballs (from 2014)

Serving Size 2 meatballs

Makes 12 meatballs


  • 1c Very fine chop broccoli
  • 1/4 c fine chop onion
  • 1/2c low protein bread crumbs. (Use Cambrooke Artisan Loaf 2 slices)
  • ¼ tsp salt
  • 1 ½ Tbsp Ketchup
  • 1T water

Directions:

  1. Combine all in food processor into a dough; add more crumbs if mixture is wet.
  2. Shape into 1 inch diameter balls.
  3. Fry in hot pan with vegetable oil.


Serve with Cambrooke Shaker Cheese


Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per 2 meatball serving

24

24

0.6






Bread Sticks (from 2014)

Serving Size 1 piece

Makes 24 pieces


  • 3 cups +2 Tbsp Wheat Starch (250g)
  • 1 pkg Instant Dry Yeast
  • 1/3 cup Unflavored Coarse Metamucil (53g)
  • 1 Tbsp Baking Powder
  • 2 Tbsp Sugar
  • ½ cup coffemate non dairy creamer
  • 1 ¼ cup warm water (110 degrees)
  • 2 Tbsp Veg Oil

Directions

  1. Warm Oven then turn off
  2. Mix dry ingredients in a bowl
  3. Mix liquid ingredients in a separate bowl
  4. Add dry ingredients into the liquid and mix well
  5. Cover bowl, place in warm oven for 10 minutes to rise
  6. Remove from oven and spread onto a greased sheet pan
  7. Preheat oven to 400 degrees F
  8. Dock the dough with a fork
  9. Par bake dough for 20 minutes @ 400 degrees F
  10. Remove when light brown
  11. Cut into strips

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per 2 Breadsticks

59

17

0.4









Roasted Italian Vegetables

Serving Size ¼ cup

Makes 16 servings

  • 2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
  • ½ pound red onions, each halved and cut into 6 or 8 wedges through the root end
  • 1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
  • 2 zucchini halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
  • ½ cup extra -virgin olive oil, divided
  • 1 tablespoon fennel seed, crushed in a mortar or spice grinder
  • 6 to 8 cloves garlic
  • Sea salt, preferably gray salt

Directions


  1. Preheat oven to 425 degrees F.
  2. Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
  3. Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
  4. Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per ¼ cup serving

91

37

1.2








Dinner Option #2; 26mg phe

(paired with regular pizza and wings?)


Pizza Crust (from 2012)

Makes 1 crust (12 slices per 1 crust)

Ingredients

  • 3c+2T Wheat Starch (250g)
  • 1pkg Instant Dry Yeast
  • 1/3c Unflavored Metamucil (53g)
  • 1T Baking Powder
  • 2T Sugar
  • 1/2c Rich’s Coffee Rich
  • 1 1/4c Warm Water (110 degs)
  • 2T Canola Oil

Directions

Warm Oven then turn it off. Then mix dry ingredients in a bowl. Mix liquid ingredients in a separate bowl and then add dry ingredients into the liquid and mix well. Cover the bowl, and place in the warm oven for 10 minutes to rise. Remove from oven and spread onto a greased 14” pizza pan. Preheat oven to 400. Poke the dough with a fork. Partially bake dough for 20 mins at 400 degrees. Then remove when light brown and top with desired toppings. Slice pie into 12pieces.


Pizza Toppings- 6oz Marinara and 1 cup cheese on all…

  • Cheese
    • 1c Shredded Mozzarella or 1c LP mozzarella
  • Veggie Deluxe
    • 3Tbsp Mushroom
    • 3Tbsp Green Pepper
    • 3Tbsp Black Olive
    • 3Tbsp Red Onion
  • Christmas
    • 3Tbsp Spinach
    • 3Tbsp Tomato
    • 3Tbsp Broccoli
  • Pineapple
    • 3Tbsp Green Pepper
    • 3Tbsp Red Onion
    • 3Tbsp Pineapple


Broccoli Slaw (from 2012)

Makes 36 – ¼ cup servings



  • 1 cup so delicious plain yogurt
  • 1/3 cup raisins
  • 3/4 teaspoon salt, divided
  • 1/4 cup non dairy creamer
  • 3 tablespoons lemon juice
  • 2 tablespoons mayonnaise
  • 2 teaspoons spicy brown mustard
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches)
  • 1 large or 2 medium carrots



Combine yogurt, creamer, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Then whisk to incorporate and reserve. Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with raisins and serve.


Serving Size

# of servings per recipe

Calories per serving

mg Phe per serving

g Protein per serving

Total calories   in recipe

Total   mg Phe in recipe

Total        g Protein in recipe

1/4 cup

36

19.0

6.0

0.2

684

216

7.2




Dinner Option 3; 119mg phe

(paired with pork carnitas, rice and beans)


Low Protein Taco Filling    (from 2014)           

Serving size 2 Tbsp per taco

Makes 8 tacos


  • 1 Tbsp minced garlic
  • 1 Tbsp Taco Seasoning
  • 1 cup Country Sunrise Mushroom Burger Mix
  • ½ cup prepared Orrington’s Chicken Flavored Broth
  • 1 ½ Tbsp Veg Oil

Directions:

  1. Add seasoning and garlic to broth. Stir.
  2. Combine Burger Mix with Broth and oil. Mix until combined.  
  3. Coat cooking surface with non-stick cooking spray. Preheat pan to medium.
  4. Create patty shapes.
  5. Cook 2-3 minutes per side. Chop into small pieces after cooking is complete.
  6. Serve warm



Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per Medium Size Lettuce Leaf

2

3

0.1

Per Cambrooke Tortilla

176

4

0.2

Per Ortega Taco Shell

59

4

0.9

Per 2 Tbsp. filling

74

26

0.7









Moc Refried Beans (from 2012)

Makes 8 – ¼ cup servings

  • 2 cups grated zucchini
  • ¼  cup grated onion
  • ¼ cup minced black olive
  • 2T Roasted Garlic
  • ¼t Sea Salt
  • 1T Olive Oil
  • ¼ cup Prepared Chipotle Salsa

Heat the oil over medium heat in a pan and sauté onions until transparent. Add the grated zucchini, black olive and garlic and sauté for few more minutes. Add the salt and the salsa. Cover and cook on a low heat until the zucchini is soft. 


Serving Size

# of servings per recipe

Calories per serving

mg Phe per serving

g Protein per serving

Total calories   in recipe

Total   mg Phe in recipe

Total        g Protein in recipe

1/4 cup

8

43.0

26.0

0.8

344

208

6.4



Cilantro Corn (from 2014)

Serving Size ¼ cup

Makes 16 servings


  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted margarine
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh Cilantro (Used parsley)

Directions

  1. Heat the olive oil over medium heat in a large saute pan.
  2. Add the onion and saute for 5 minutes, until the onion is soft.
  3. Stir in the bell pepper and saute for 2 more minutes.
  4. Add the margarine to the pan and allow it to melt.
  5. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.
  6. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts

Calories

Phe

(mg)

Protein (grams)

Per ¼ cup serving

68

63

1.4