Skinny Peanut Butter Cups
2016-10-22 12:54:40
Serves 14
33 calories
3 g
1 g
2 g
2 g
0 g
20 g
43 g
2 g
0 g
1 g
Amount Per Serving
Calories 33
Calories from Fat 14
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 3g
1%
Sugars 2g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Chocolate Layer
- 1/4 cup Unsweetened almond milk (or skim milk)
- 1/4 cup Plain low fat Greek yogurt
- 1/4 cup Cocoa powder (unsweetened)
- 2 tbs Protein powder (or additional cocoa powder)
- Pinch Salt
- 1 tbs Baking Stevia (or 2 tbs sweetener of choice) (or 4 packets Stevia)
- Peanut Butter Layer
- 1/4 cup
- Peanut flour (or pb2) (Can subsitute 1/4 cup creamy peanut butter, melted in microwave for 30 seconds, but this will change nutritional facts)
- 1/4 cup +1 tbs Water
- Pinch Salt
- 1/2 tbs Baking Stevia or 1 tbs sweetener that measures like sugar (or 2 packets Stevia)
- 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. 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. 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!
- 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!
By Paddy LaRue
Adapted from
Dashing Dish
Adapted from Dashing Dish
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
No Pie, Pumpkin Pie!
2016-10-21 20:48:43
Serves 8
193 calories
34 g
59 g
5 g
5 g
3 g
135 g
213 g
31 g
0 g
2 g
Amount Per Serving
Calories 193
Calories from Fat 42
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 34g
11%
Sugars 31g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- One 15-ounce can Libby's pumpkin purée
- ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- One 12-ounce can evaporated milk
- Splenda sweetened whipped cream for serving
- 1. Preheat oven to 350° F.
- 2. Mix the pumpkin, Truvia, cinnamon, salt, ginger, and cloves in a large bowl.
- 3. Beat in the eggs.
- 4. Gradually stir in evaporated milk.
- 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.
By Jody Winget
Adapted from Bariatric Eating
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Peanut Butter Dip
2016-10-21 20:36:18
453 calories
35 g
22 g
30 g
18 g
9 g
240 g
87 g
30 g
0 g
20 g
Amount Per Serving
Calories 453
Calories from Fat 253
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Total Carbohydrates 35g
12%
Sugars 30g
Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 (6 oz) container plain Greek yogurt (nonfat vanilla yogurt can be substituted)
- 3 tablespoons creamy peanut butter
- 3 teaspoons honey
- 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.
- This dip is also great with graham crackers, pretzels, or cookies!
By Linda Carol
Adapted from Two Peas and Their Pod
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Layered Strawberry Dessert
2016-10-21 20:23:28
Serves 12
114 calories
22 g
6 g
2 g
2 g
1 g
72 g
102 g
20 g
0 g
1 g
Amount Per Serving
Calories 114
Calories from Fat 18
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 22g
7%
Sugars 20g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 pkgs Belvita Cinnamon Brown Sugar breakfast biscuits (4 per pack)
- 2 tbsp melted butter
- 1 16 oz tub non-fat (0%) plain Greek yogurt
- 1 sm pkgs jello sugar free instant cheesecake pudding
- 1/4 -1/2 cup non fat or almond milk
- 1 sm pkg sugar free strawberry jello
- Sliced fresh strawberries
- 1. Grind cookies in food processor until in fine crumbs, add melted butter and pulse until combined.
- 2. Press into bottom of 9x9 pan or sprinkle 1 tsp in bottom of small parfait glass.
- 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. Spread evenly into pan over crumb mixture.
- 5. Place sliced strawberries over yogurt mixture.
- 6. Prepare jello as directed and allow to chill in fridge until completely cool then poor over strawberries.
- 7. Refrigerate until set. (May top with whipped cream or cool whip lite if desired.)
- 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.
By Ruth Hays
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Apple Crisps
2016-10-21 20:09:26
Serves 12
25 calories
7 g
0 g
0 g
0 g
0 g
46 g
1 g
5 g
0 g
0 g
Amount Per Serving
Calories 25
Calories from Fat 1
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 7g
2%
Sugars 5g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 cups thinly sliced apples
- 1/4 cup Splenda brown sugar blend
- 1 tbsp cinnamon
- 2-3 tbsp water
- Place above ingredients in saucepan or cast iron skillet, saute' until apples just begin to soften.
- Place into 9/9 baking dish or leave in skillet Preheat oven to 375
- 3 tbsp butter
- 1/3 cup splenda brown sugar
- 1 tbsp cinnamon
- 1/2 cup almond meal or Kodak Cakes power cakes mix (Sold at Costco)
- 1 scoop vanilla or unflavored protein powder (Optional)
- 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
By Ruth Hays
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Oatmeal Almond Crisps (sugar free)
2016-10-21 19:38:02
Serves 10
247 calories
23 g
43 g
16 g
5 g
7 g
53 g
10 g
13 g
0 g
8 g
Amount Per Serving
Calories 247
Calories from Fat 137
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 23g
8%
Sugars 13g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large egg
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- ½ cup Truvia sugar replacer
- 1½ cups rolled oats, not instant or quick cooking
- ¾ cup sliced almonds
- ¼ cup raisins, optional
- Nonstick cooking spray
- 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.
- 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.
By Cindy Scofield
Adapted from Bariatric Eating
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Pumpkin Pie Spiced Nuts
2016-10-18 11:55:03
Serves 16
These are lovely for a (portioned!) snack, as well as holiday gift packets, or a holiday gathering.
186 calories
11 g
0 g
15 g
5 g
2 g
36 g
157 g
3 g
0 g
12 g
Amount Per Serving
Calories 186
Calories from Fat 123
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Total Carbohydrates 11g
4%
Sugars 3g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 16oz mixed nuts - raw
- 1/4 cup Splenda Brown Sugar
- 1 Egg White
- 1 TBSP Water
- 1 TBSP Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Salt
- 1/2 tsp Ground Coriander
- 1/2 tsp Pumpkin Pie Seasoning
- 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.
By Kathy Anderson
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Pumpkin Muffins
2016-10-08 18:33:51
Serves 12
164 calories
29 g
32 g
3 g
7 g
1 g
98 g
109 g
7 g
0 g
2 g
Amount Per Serving
Calories 164
Calories from Fat 26
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 29g
10%
Sugars 7g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups Whole Oats
- 1 cup Full Fat Greek Yogurt
- 1 cup Pumpkin Pureé
- 2 eggs
- 2 Over Ripe Bananas
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Pumpkin Pie Seasoning
- 1/8 tsp Salt
- Pam for spraying pan.
- 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.
By Kathy Anderson
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
What and How to Eat After the Weight Loss
