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Just made this for the 1st time yesterday. I love the taste of MRP's like Met-rx, especially chocolate b/c the taste and b/c the casein which makes it really thick, like pudding. Well i'm allergic to casein and whey (and egg and soy) which sux, so all shakes are out.
I've been living on mostly chicken and turkey. Gets kinda boring. Here's what I did. Boiled a lb. of boneless, skinless chicken. Boiling takes out most of the flavor. Make sure you buy chicken that isn't marinated or enhanced w/ extra juices like a 15% broth. I used purdue boneless/skinless breasts. Once cooked through drain the chicken a few times, cut into cubes. Now u need a food blender for the next step, one that can puree cooked meats. I placed the chunks of chicken into the processor, where it grinds it up fine. Then keep it on and slowly add water (total of 8 oz.) and it makes it into a pudding consistancy. I then added 2 tbsp. unsweetened cocoa, 8 packs of splenda, then some ground cinnamon. Put in the freezer for a few minutes to cool and eat like pudding. I know this sounds TOTALLY GROSS, but all you taste is the chocolate, no chicken taste at all. It actually tastes friggin awesome, especially since its really chicken. I'm going to fool around more with amts. and types of cocoa (mainly going to try dutch cocoa w/ alkali next time which is less bitter), and other ways to sweeten it. I wonder what else they add to MRP's like met'rx to give them that distinct taste. Either way, if you have a good food processor, try it. Its awesome.
The nutrition info is pretty awesome as well. Consider a lb. of purdue chicken has about 100g protein, 4g fat, no carbs. 2 tbsp. of (Hershey) cocoa totals 1g fat, 6g carbs, and 1g protein (which I wont count toward daily totals), Each packet of splenda has less than 1g carbs, lets say .5g.
So 1 lb. chocolate chicken pudding (yummm, appetizing)
100g protein
10g carbs
5g fat
8 oz.
50g protein
5g carbs
2.5g fat
not bad for a mrp. I suspect it would keep well for a 24hr period if you cool it for a while before taking it on the road w/ you.
I've been living on mostly chicken and turkey. Gets kinda boring. Here's what I did. Boiled a lb. of boneless, skinless chicken. Boiling takes out most of the flavor. Make sure you buy chicken that isn't marinated or enhanced w/ extra juices like a 15% broth. I used purdue boneless/skinless breasts. Once cooked through drain the chicken a few times, cut into cubes. Now u need a food blender for the next step, one that can puree cooked meats. I placed the chunks of chicken into the processor, where it grinds it up fine. Then keep it on and slowly add water (total of 8 oz.) and it makes it into a pudding consistancy. I then added 2 tbsp. unsweetened cocoa, 8 packs of splenda, then some ground cinnamon. Put in the freezer for a few minutes to cool and eat like pudding. I know this sounds TOTALLY GROSS, but all you taste is the chocolate, no chicken taste at all. It actually tastes friggin awesome, especially since its really chicken. I'm going to fool around more with amts. and types of cocoa (mainly going to try dutch cocoa w/ alkali next time which is less bitter), and other ways to sweeten it. I wonder what else they add to MRP's like met'rx to give them that distinct taste. Either way, if you have a good food processor, try it. Its awesome.
The nutrition info is pretty awesome as well. Consider a lb. of purdue chicken has about 100g protein, 4g fat, no carbs. 2 tbsp. of (Hershey) cocoa totals 1g fat, 6g carbs, and 1g protein (which I wont count toward daily totals), Each packet of splenda has less than 1g carbs, lets say .5g.
So 1 lb. chocolate chicken pudding (yummm, appetizing)
100g protein
10g carbs
5g fat
8 oz.
50g protein
5g carbs
2.5g fat
not bad for a mrp. I suspect it would keep well for a 24hr period if you cool it for a while before taking it on the road w/ you.
