Peanut Butter Pie

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As we get closer and closer to Thanksgiving, many of you are preparing to enjoy a slice of pumpkin or even sweet potato pie. But it's time to broaden your dessert horizons.   We are showing you how three ingredients and less than ten minutes may transform how you do dessert. Did we mention its no bake?

 Ingredients:

  • 1 (8 ounce) package low fat cream cheese
  • 1 1/2 cups baking stevia
  • 1 cup peanut butter
  • 1 cup almond milk
  • 1 (16 ounce) package sugar free frozen whipped topping, thawed
  • 2 (9 inch) prepared reduced fat graham cracker crusts
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Directions:

  1. Beat together cream cheese and stevia. Mix in peanut butter and almond milk. Beat until smooth. Fold in whipped topping.
  2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm 

Key Lime Pie

 Key Lime Pie- YUMMY! :) 

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Ingredients:

1 tablespoon wheat germ

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)

16 ounces light or fat free cream cheese, room temperature

1 cup plain greek yogurt

1 cup whole milk Cottage Cheese

3/4 cup Key lime juice (fresh or bottled)

2 tablespoons no sugar added vanilla extract

1/4 cup hot water

2 limes, zested, divided

3 envelopes unflavored gelatin (recommended: Knoxx brand)

3/4 cup boiling water

Special Equipment: 9.5 deep pie plate 

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Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

CINDY'S BANANA CREAM CHEESE BREAD

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CINDY'S BANANA CREAM CHEESE BREAD

FILLING:

  • 1 CUP GREEK YOGURT
  • 1/4 CUP STEVIA 
  • 4 OUNCES GREEK YOGURT CREAM CHEESE, SOFTENED
  • 1 EGG

BREAD:

  • 3 CUPS WHOLE WHEAT FLOUR
  • 2 TSPS BAKING SODA
  • 1/2 TSP SALT
  • 2 CUPS BAKING STEVIA
  • 1 CUP SMART BALANCE BUTTER, MELTED
  • 1/3 CUP BUTTERMILK SUBSTITUTE 

(It only takes five minutes to prepare. 1 cup of milk, 1 tablespoon of white vinegar or lemon juice. Place the tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add the milk into the measuring cup to the one cup line. You will then need to let it stand five minutes. Then use as much that the recipe 

calls for)

(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)

4 EGGS

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DIRECTIONS:

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS STEVIA , MELTED BUTTER, BUTTERMILK SUBSTITUTE, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY


Grilled Chicken over a Wheat Spaghetti Alfredo topped with Bell Peppers & Tomatoes

Cindy's Grilled Chicken Alfredo over whole grain spaghetti  topped with Bell Peppers & Tomatoes

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Ingredients:

  • 4 Thin Sliced Chicken Breasts
  • 1 tablespoon of Cumin
  • 1 tablespoon of Chili Powder
  • 2 Cloves of Garlic
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of black pepper
  • 1/2 tablespoon of sea salt
  • 1 tablespoon of Italian Seasoning
  • 3 tablespoon of smart balance butter spread (Seperated)
  • 1 bell pepper
  • 2 Roma Tomatoes
  • 1 package of Whole grain Spaghetti noodles
  • 1/2 cup of fat free cream cheese
  • 1/2 tablespoon of corn starch or wheat germ
  • 1/2 cup of skim milk

Directions:

  1. In a skillet, melt 1 tablespoon butter spread, Grill chicken and peppers in a skillet until no longer pink
  2. Sprinkle Cumin, Italian Seasoning & Chili Powder on chicken
  3. Boil your pasta as directed on box
  4. In a medium sauce pan over low-medium heat, melt 2 tablespoons of smart balance butter and add garlic
  5. Add in skim milk, corn starch, and fat free cream cheese- turn down to simmer-low 
  6. Add in salt, pepper, garlic powder, and onion powder
  7. Stir often until even consistency and do not let sauce boil.
  8. Place your noodles on the plate, top with Alfredo sauce, side of chicken and top with cooked peppers and fresh sliced Roma tomatoes 

Stuffed Cream Cheese Chicken with Pecan Crust

Stuffed Cream Cheese Chicken with Pecan Crust

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Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice

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Ingredients:

1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans

Directions:

1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

Cindy's Wheat Penne Turkey Casserole

Cindy' s Wheat Penne Turkey Casserole- Jason's New Favorite :)

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Servings- 6

Protein- 30 grams

Carbs- 24 grams

Fat- 7 grams

Ingredients:

1 lb ground turkey

15 ozs tomato sauce

1 tsp stevia

8 ozs cottage cheese

8 ozs fat free cream cheese

12 ozs wheat penne noodles (uncooked)

2 cups mozzarella cheese

1 tbsp of Italian seasoning

1 tbsp of garlic powder

1 tsp sea salt

1 1/2 teaspoon black pepper

1 tsp of white pepper

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium-high heat, saute the ground turkey combining salt, garlic powder, pepper, white pepper, and Italian seasoning for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and stevia, and set aside. In a medium bowl, combine the cottage cheese, cream cheese, 1 cup of mozzarella cheese . Mix well and set aside.

3. Cook noodles according to package directions. Place them into a 9x13-inch baking dish (coating with spray oil), then layer the turkey mixture over the noodles. Then layer the cream cheese mixture over the turkey, and top with remaining 1 cup of mozzarella cheese.

4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

Cindy's Healthy Pumpkin-Cheesecake Bars

Cindy's Healthy Pumpkin- Cheescake Bars

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INGREDIENTS:

  • 6 tablespoons smart balance butter melted and cooled
  • 1 3/4 cups stevia
  • 3 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup canned pure pumpkin
  • 1/3 cup water
  • 1 3/4 cups all-purpose wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 kosher salt
  • 1 package (8 oz.) fat free or lite cream cheese, at room temperature

DIRECTIONS:

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1. Preheat oven to 350°. Line a 10x 15 inch baking pan with non-stick foil or parchment paper and spray with non-stick cooking spray.

2. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups stevia  until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and 1/3 cup water until well blended.

3. In another bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt; add the dry ingredients into the butter mixture until and combine until well blended. Spread batter evenly into the prepared pan

4. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, remaining 1/4 cup sugar, and remaining ½ teaspoon of vanilla until smooth.

5. Drop cream cheese mixture in evenly spaced portions over the pumpkin batter. Pull a knife tip through filling to swirl slightly into batter.

6. Bake in a 350° oven until center of the pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

Cindy's Fat Free Sugar Free Cheesecake

Cindy's Fat Free Sugar Free Cheesecake

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Ingredients:

1 block of fat free cream cheese

½ tub fat free cool whip

½ tbsp. vanilla extract

1 reduced fat graham cracker crust

12 packets of splenda or stevia

Directions:

Mix ingredients together and pour into pie crust. Chill and ENJOY!