Here's a recipe that I've saved but haven't made yet. It has peanut butter and chocolate in it so maybe this would appeal more to your kids (lots of fat grams though). Also, if you go to the link, there is a lot more discussion about the bars with a lot more recipes. They also talk about how to keep them from being gooey etc. I like the one I've posted because it doesn't require cooking but not sure about the fat grams. Let us know if you try it and how it comes out. I probably won't get around to this "project" until I finish a few other "projects", LOL. http://forum.bodybuilding.com/showthread.php?t=346329 FUDGEY-NUTTY BARS 2 and 1/3 cups vanilla protein powder 1 oz square unsweetened chocolate 1/2 cup butter 4 oz cream cheese 1 oz chopped almonds 1 tsp vanilla 1 tsp peanut butter 1/4 cup Splenda Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave. Mix together very well and then add splenda & vanilla, mixing well again. Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture. Now place in an 8x8 0r 9x9 baking pan, flatten and refrigerate. When cooled and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. This will vary according to the protein powder you use, I use Optimum Nutrtion as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame. Here is a link that might be useful: Bodybulding.com link

Tuna Causa Potato base: 3 large potatoes 1/3 cup olive oil ají amarillo powder salt and white pepper Boil, peel, and mash the potatoes. Add the olive oil a bit at a time, to taste and until it has a nice smooth consistency. Season with salt, pepper, and the ají amarillo to taste - you could also use chopped or pureed fresh peppers - this is a mild yellow pepper (spicier than a bell pepper, but mild). Form it into the base of your presentation on a platter and chill in the refrigerator for ½-1 hour just to firm it up a bit. This dish is generally served cold or room temperature, though IÂve seen hot causas on a few menus. Tuna layer: 3 cans of tuna (I like to use the water packed) 1 small red onion, chopped mayonnaise salt and white pepper This is pretty much just a simple tuna salad. Mash the tuna, add the onions, and enough mayonnaise just to make it moist and hold together. Season to taste. Assembly: Potato base Tuna salad 1 tomato, seeded and diced 1 avocado, peeled and sliced 1 rocoto or other medium hot pepper 2 hard boiled eggs, sliced chopped black olives chopped parsley juice of 1 lemon You should have a nice, firm mashed potato base to build on. Layer the tuna salad on top of it. Top with chopped tomato and parsley. Lay a layer of avocado slices on top of that, sprinkle or brush with the lemon juice so they maintain their color. Then the hard boiled egg slices (you can hard boil your eggs along with your potatoes above, just donÂt leave them in the water the entire time) and the pepper rings. Scatter the chopped olives over the top of it. Set it on the table, ooh and ahh a little, dig in.

You might want to check with the National Kidney Foundation. I have a couple of cookbooks from them. The link below is from them. I put "low protein diet" in their search engine. Here is a link that might be useful: National Kidney Foundation

I'd have to ask how are you going to use it, and how often? As well as what other sources for protein do you already have in your diet? Most people actually consume more protein than what they need, and additional protein (unless you are into weight-lifting and extreme sports) can have some negative aspects from over-consumption of protein. I use unflavored whey protein isolate in some my gluten-free recipes as a substitute for high-glycemic flours/starches, but I don't use a lot of protein powders of any kind because they are highly inflammatory - whether whey, rice, soy, etc. According to a certified sports food coach I know, he doesn't encourage the use of a lot of protein powders. Often a sports fanatic will include large amounts of protein powder in their diets and will think muscular inflammation is from their workouts, while it can actually be from the protein powder (as well as lean, boneless, muscle meat they also eat in abundance). The reason I use unflavored whey protein isolate --- it's the short ingredients list: 100% whey protein isolate and lecithin. PLUS, it's high on the Biological Value Chart (which is the measure of a protein's ability to be used by the body). Whey protein powder is 100-159, eggs - 100, milk - 91, beef - 80, chicken - 79, beans - 49. So if you are needing to consume high amounts of protein (after surgery, as an example) then choose a type of protein that is high on the BV Chart. As an aside - I mentioned above how lean, boneless, muscle meat is inflammatory unless you also balance it with gelatin (which is collagen -- either naturally occurring gelatin found in bone-in meat, or in homemade bone broth, or dry unflavored gelatin). For this reason I make pan sauces with bone broth when serving lean boneless meat, or will start the meal with a cup of bone broth because the gelatin (collagen) in it balances the inflammatory protein makeup of muscle meat. I also make "healthy" gelatin desserts with dry unflavored gelatin or I'll add Collagen Hydrolystate (which is gelatin that doesn't gel) to cold/hot beverages for some pure protein that is quickly absorbed by the body. There are many health benefits from consuming bone broth and unflavored gelation. -Grainlady