Chocolate PB2 Fudge-Alike24g of Chocolate PB23g Hershey's Special Dark Cocoa 2tbsp Torani sugar free chocolate syrup Blend chocolate PB2 and Hershey's cocoa. Slowly mix in the chocolate syrup to reconstitute the PB2. Freeze in 15 minute increments, stirring thoroughly between freezer sessions, until it is the desired consistency. 1 serving |
Spinach & Feta Stuffed Roma Tomatoes10 - 12 Roma tomatoes, cut in half and seededFresh spinach, chopped to 1.5 cups Half a medium onion, diced Canned or fresh mushrooms, diced to 1 cup 3 - 4 cloves garlic, minced Fat free Feta cheese, 2 oz or more to taste 1/4tsp Italian seasoning Fresh ground pepper to taste Kosher salt to taste Extra virgin olive oil Preheat oven to 400 degrees. Place the prepared Roma tomatoes on a baking sheet. Spray or drizzle very lightly with EVOO, sprinkle with salt and pepper. Mix spinach, onion, mushrooms, garlic, Feta and Italian seasoning in a bowl. Add salt and pepper to taste. Generously spoon filling mixture into Roma tomatoes. Spray or drizzle tops lightly with EVOO. Bake for 15 minutes or until filling is hot and tops are lightly browned. |
Sweet Potato FriesSweet potato(es)Extra-virgin olive oil Kosher salt (or other "chunky" salt like sea salt) Fresh ground pepper Select sweet potatoes that are fairly uniform in size and shape to make cutting into fries easier. Either peel the sweet potatoes or scrub them thoroughly if you leave the skin on. Cut into fries. The thinner the fries, the faster they cook. When the sweet potatoes are all cut up, place them in a ziploc bag with the EVOO, salt and pepper. Zip the bag and squish the fries all around to coat them with oil and salt. Do this step before preheating the oven so the salt can draw out some of the moisture in the potatoes. Preheat oven to 400 - 415 degrees. When preheated, spread fries out on a cookie sheet and bake for 30 minutes, turning once halfway. Check for doneness at 20 minutes. If you like crispier fries, turn on the broiler until browned and crispy. |
Tofu Smoothie | |
| Strawberry Banana | Chocolate Strawberry |
| 1/2 cup frozen strawberries | 1 cup frozen strawberries |
| 1/2 banana |
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| 1/2 cup lite plain soymilk | 1/2 cup lite plain soymilk |
| 1 tbsp honey | 2 tbsp lite chocolate syrup |
| 1/2 tsp vanilla | 1/2 tsp vanilla |
| 1/4 block lite silken tofu | 1/4 block lite silken tofu |
| Juice from 1/4 lemon |
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| Dash ground cinnamon (optional) | Dash ground cinnamon (optional) |
| Several ice cubes (optional) | Several ice cubes (optional) |
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Blend all ingredients until smooth. Adding ice thickens the smoothie to a milkshake consistency. Substitute your own favorite frozen and/or fresh fruit! | |
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1 serving Estimated 176 calories / 1.5g fat / 2g fiber / 8g protein | |
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Pumpkin | |
| 1/2 cup pure pumpkin puree (not pie filling) | |
| 1 cup lite plain soymilk | |
| 1/2 tsp vanilla | |
| 1/4 block lite silken tofu (Mori-Nu brand is best) | |
| 2 to 3 tsp non-calorie sweetener (I prefer Stevia; adjust to taste) | |
| Dash ground cinnamon, cloves, nutmeg, ginger (adjust to taste) | |
| Several ice cubes (optional) | |
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Blend all ingredients until smooth. Adding ice thickens the smoothie to a milkshake consistency. Balancing the sweetener and spices will give you a flavor reminiscent of pumpkin pie. | |
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1 serving Estimated 146 calories / 1.5g fat / 7.5g fiber / 13g protein | |