Skinny Peanut Butter Cups

 

Skinny Peanut Butter Cups
Serves 14
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33 calories
3 g
1 g
2 g
2 g
0 g
20 g
43 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
20g
Servings
14
Amount Per Serving
Calories 33
Calories from Fat 14
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 43mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 2g
Vitamin A
1%
Vitamin C
1%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate Layer
  2. 1/4 cup Unsweetened almond milk (or skim milk)
  3. 1/4 cup Plain low fat Greek yogurt
  4. 1/4 cup Cocoa powder (unsweetened)
  5. 2 tbs Protein powder (or additional cocoa powder)
  6. Pinch Salt
  7. 1 tbs Baking Stevia (or 2 tbs sweetener of choice) (or 4 packets Stevia)
  8. Peanut Butter Layer
  9. 1/4 cup
  10. Peanut flour (or pb2) (Can subsitute 1/4 cup creamy peanut butter, melted in microwave for 30 seconds, but this will change nutritional facts)
  11. 1/4 cup +1 tbs Water
  12. Pinch Salt
  13. 1/2 tbs Baking Stevia or 1 tbs sweetener that measures like sugar (or 2 packets Stevia)
Instructions
  1. 1. In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.
  2. 2. Line mini muffin tin with 14 mini muffin liners (I used silicone), and spray with cooking spray. Pour 1 tsp of the chocolate mixture into each liner. Follow with 1 tsp of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp of the chocolate mixture on top of the peanut butter layer.
  3. 3. Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy!
Notes
  1. These must be kept and stored in the freezer! They can be enjoyed by popping them out of the freezer about 10 minutes before enjoying!
Adapted from Dashing Dish
beta
calories
33
fat
2g
protein
2g
carbs
3g
more
Adapted from Dashing Dish
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

No Pie, Pumpkin Pie!

 

No Pie, Pumpkin Pie!
Serves 8
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Prep Time
10 min
Prep Time
10 min
193 calories
34 g
59 g
5 g
5 g
3 g
135 g
213 g
31 g
0 g
2 g
Nutrition Facts
Serving Size
135g
Servings
8
Amount Per Serving
Calories 193
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 59mg
20%
Sodium 213mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
7%
Sugars 31g
Protein 5g
Vitamin A
169%
Vitamin C
5%
Calcium
14%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One 15-ounce can Libby's pumpkin purée
  2. ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. ½ teaspoon ground ginger
  6. 1/4 teaspoon ground cloves
  7. 2 large eggs
  8. One 12-ounce can evaporated milk
  9. Splenda sweetened whipped cream for serving
Instructions
  1. 1. Preheat oven to 350° F.
  2. 2. Mix the pumpkin, Truvia, cinnamon, salt, ginger, and cloves in a large bowl.
  3. 3. Beat in the eggs.
  4. 4. Gradually stir in evaporated milk.
  5. 5. Pour into glass or ceramic baking dish. Bake until knife inserted near the center comes out clean - this time can vary greatly depending on how big a baking dish you use. Cook until done, but if you use a pie plate, 25 to 40 minutes is a guide. Cool on wire rack, then refrigerate until ready to serve. Serve with whipped cream.
Adapted from Bariatric Eating
beta
calories
193
fat
5g
protein
5g
carbs
34g
more
Adapted from Bariatric Eating
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Peanut Butter Dip

 

Peanut Butter Dip
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453 calories
35 g
22 g
30 g
18 g
9 g
240 g
87 g
30 g
0 g
20 g
Nutrition Facts
Serving Size
240g
Amount Per Serving
Calories 453
Calories from Fat 253
% Daily Value *
Total Fat 30g
46%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 22mg
7%
Sodium 87mg
4%
Total Carbohydrates 35g
12%
Dietary Fiber 3g
12%
Sugars 30g
Protein 18g
Vitamin A
3%
Vitamin C
2%
Calcium
23%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (6 oz) container plain Greek yogurt (nonfat vanilla yogurt can be substituted)
  2. 3 tablespoons creamy peanut butter
  3. 3 teaspoons honey
Instructions
  1. In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.
Notes
  1. This dip is also great with graham crackers, pretzels, or cookies!
beta
calories
453
fat
30g
protein
18g
carbs
35g
more
Adapted from Two Peas and Their Pod
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Layered Strawberry Dessert

 

Layered Strawberry Dessert
Serves 12
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Prep Time
45 min
Prep Time
45 min
114 calories
22 g
6 g
2 g
2 g
1 g
72 g
102 g
20 g
0 g
1 g
Nutrition Facts
Serving Size
72g
Servings
12
Amount Per Serving
Calories 114
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 102mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 0g
1%
Sugars 20g
Protein 2g
Vitamin A
1%
Vitamin C
12%
Calcium
7%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pkgs Belvita Cinnamon Brown Sugar breakfast biscuits (4 per pack)
  2. 2 tbsp melted butter
  3. 1 16 oz tub non-fat (0%) plain Greek yogurt
  4. 1 sm pkgs jello sugar free instant cheesecake pudding
  5. 1/4 -1/2 cup non fat or almond milk
  6. 1 sm pkg sugar free strawberry jello
  7. Sliced fresh strawberries
Instructions
  1. 1. Grind cookies in food processor until in fine crumbs, add melted butter and pulse until combined.
  2. 2. Press into bottom of 9x9 pan or sprinkle 1 tsp in bottom of small parfait glass.
  3. 3. Mix yogurt, cheesecake pudding mix and enough milk until smooth and pudding consistency with electric mixer (Can also be done in food processor).
  4. 4. Spread evenly into pan over crumb mixture.
  5. 5. Place sliced strawberries over yogurt mixture.
  6. 6. Prepare jello as directed and allow to chill in fridge until completely cool then poor over strawberries.
  7. 7. Refrigerate until set. (May top with whipped cream or cool whip lite if desired.)
Notes
  1. Can also make parfaits by chilling jello until soft set. Layer cookie crumbs, yogurt mixture, strawberries and jello, repeat x's 1 creating. Using small glasses.
beta
calories
114
fat
2g
protein
2g
carbs
22g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Apple Crisps

 

Apple Crisps
Serves 12
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Prep Time
15 min
Prep Time
15 min
25 calories
7 g
0 g
0 g
0 g
0 g
46 g
1 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
46g
Servings
12
Amount Per Serving
Calories 25
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
5%
Sugars 5g
Protein 0g
Vitamin A
0%
Vitamin C
3%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Apple Preparation
  1. 4 cups thinly sliced apples
  2. 1/4 cup Splenda brown sugar blend
  3. 1 tbsp cinnamon
  4. 2-3 tbsp water
Instructions
  1. Place above ingredients in saucepan or cast iron skillet, saute' until apples just begin to soften.
  2. Place into 9/9 baking dish or leave in skillet Preheat oven to 375
Topping Preparation
  1. 3 tbsp butter
  2. 1/3 cup splenda brown sugar
  3. 1 tbsp cinnamon
  4. 1/2 cup almond meal or Kodak Cakes power cakes mix (Sold at Costco)
  5. 1 scoop vanilla or unflavored protein powder (Optional)
  6. Mix above ingredients together until crumbly then sprinkle over apples Bake at 375 for 20-30 min until topping is browned and apples are bubbling. May serve with vanilla Greek yogurt and sprinkle with cinnamon
beta
calories
25
fat
0g
protein
0g
carbs
7g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Oatmeal Almond Crisps (sugar free)

 

Oatmeal Almond Crisps (sugar free)
Serves 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
247 calories
23 g
43 g
16 g
5 g
7 g
53 g
10 g
13 g
0 g
8 g
Nutrition Facts
Serving Size
53g
Servings
10
Amount Per Serving
Calories 247
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 43mg
14%
Sodium 10mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
10%
Sugars 13g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large egg
  2. ½ cup butter, melted
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon almond extract
  5. ½ cup Truvia sugar replacer
  6. 1½ cups rolled oats, not instant or quick cooking
  7. ¾ cup sliced almonds
  8. ¼ cup raisins, optional
  9. Nonstick cooking spray
Instructions
  1. Preheat oven to 350° and line two baking sheets with parchment paper or silicon nonstick liners. This is an important step as without parchment or liner cookies will adhere to pan.
  2. Whisk together the egg, butter, vanilla, almond extract and sweetener until smooth. Add the oatmeal, almonds and raisins; mix to coat. Drop mixture by heaping teaspoons onto prepared baking sheets. Spray the bottom of small spatula with nonstick cooking spray and flatten each cookie into a 2 inch round; making edges as even as possible. Bake 10 to 12 minutes, until edges are golden brown. Cool completely on baking sheets. Store in airtight container.
Adapted from Bariatric Eating
beta
calories
247
fat
16g
protein
5g
carbs
23g
more
Adapted from Bariatric Eating
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Pumpkin Pie Spiced Nuts

 

Pumpkin Pie Spiced Nuts
Serves 16
These are lovely for a (portioned!) snack, as well as holiday gift packets, or a holiday gathering.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
186 calories
11 g
0 g
15 g
5 g
2 g
36 g
157 g
3 g
0 g
12 g
Nutrition Facts
Serving Size
36g
Servings
16
Amount Per Serving
Calories 186
Calories from Fat 123
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 157mg
7%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 3g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16oz mixed nuts - raw
  2. 1/4 cup Splenda Brown Sugar
  3. 1 Egg White
  4. 1 TBSP Water
  5. 1 TBSP Cinnamon
  6. 1 tsp Ground Ginger
  7. 1 tsp Salt
  8. 1/2 tsp Ground Coriander
  9. 1/2 tsp Pumpkin Pie Seasoning
Instructions
  1. Preheat oven to 250 degrees.  Whip egg white and water until frothy.  Add Splenda and spices to a zip lock bag and shake until mixed well.  Add nuts to egg whites and mix until nuts are covered well.  Add nuts to spice mixture and shake vigorously.  Place single layer of nuts on parchment paper lined cookie sheet and bake for 45 minutes.  Stir every 15 minutes until caramelized.  Cool before serving.
beta
calories
186
fat
15g
protein
5g
carbs
11g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Pumpkin Muffins

 

 

Pumpkin Muffins
Serves 12
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
164 calories
29 g
32 g
3 g
7 g
1 g
98 g
109 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
98g
Servings
12
Amount Per Serving
Calories 164
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 32mg
11%
Sodium 109mg
5%
Total Carbohydrates 29g
10%
Dietary Fiber 4g
16%
Sugars 7g
Protein 7g
Vitamin A
66%
Vitamin C
5%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups Whole Oats
  2. 1 cup Full Fat Greek Yogurt
  3. 1 cup Pumpkin Pureé
  4. 2 eggs
  5. 2 Over Ripe Bananas
  6. 2 tsp Baking Powder
  7. 1/2 tsp Baking Soda
  8. 1/2 tsp Vanilla Extract
  9. 1 tsp Cinnamon
  10. 1 tsp Nutmeg
  11. 1 tsp Pumpkin Pie Seasoning
  12. 1/8 tsp Salt
  13. Pam for spraying pan.
Instructions
  1. Place all ingredients in Vitamix or food processor and blend until smooth. Poor batter into lightly greased muffin tins. Add any extras like nuts, raisins, chocolate chips. Make sure extras are under the batter before baking. Bake at 400 degrees for 20 minutes or until tooth pick comes out clean. Cool before eating. Makes 12 muffins.
beta
calories
164
fat
3g
protein
7g
carbs
29g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/