Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘dessert’

Peanut Butter Creme

Gooooood morning, folks!

I am happy to announce that I made it through this hellish school week unscathed.  However, a combined 6 hours of sleep for 2 days definitely takes a toll on the ol’ bod.  I slept in a little this morning, but for some reason, I feel like I got hit by a train.  I didn’t work out the last two days, and I think today is going to need to be a day off, as well, because I’m feeling a cold trying to take hold of me!


Yesterday’s breakfast was berry beautiful 🙂

I topped 3/4 cup of Fage Total 0% Greek Yogurt with a lot of sliced strawberries, and a sprinkling of cinnamon.

I spent the day studying, and next thing I knew, it was already 4 o’clock and I hadn’t eaten lunch!  I went to the kitchen to make something, and decided a simple bagel sandwich would do the trick.  However, I couldn’t decide if I wanted to go with a sweet sandwich or a savory sandwich, so I made both!


I toasted 1 Thomas’ Whole Wheat Bagel Thin, and topped one half with 1 tablespoon peanut butter and banana slices, and I topped the other half with 1 wedge Laughing Cow French Onion Cheese and homemade tuna salad.


vs. Good-er

The best of both worlds!


Before I left for class, I got out my trusty slow cooker, and followed this recipe for Smokey BBQ Pulled Chicken.  I set it on High for 4 hours, and when I came home, it was ready for pullin’!

To round out the meal, I turned it into a healthified plate of southern BBQ by serving it with Steamfresh Lightly Sauced Rotini and Broccoli with Cheese Sauce, in place of the usual macaroni and cheese.

After dinner, I was really craving some dessert.  I knew we didn’t have anything good in the kitchen, and I couldn’t convince Corey to go with me to get frozen yogurt.  It looked like I was out of luck, but after some brainstorming, I came up with a healthy dessert that I am now obsessed with.

Cinnamon Sugar Chips with Peanut Butter Creme

Servings: 2


3 Whole Wheat medium-sized tortillas, cut into points

non-stick spray

2 tablespoons Splenda, divided (or other calorie-free sweetener)

2 teaspoons cinnamon

2 tablespoons Fage Total 0% Greek Yogurt (plain)

1 tablespoon peanut butter

sliced fruit of your choice (optional)


Preheat oven on BROIL. Lay the tortilla points on a cookie sheet, making sure they don’t overlap too much.  Spray with nonstick spray.

Sprinkle with 1 tablespoon Splenda, and the cinnamon.

Place the cookie sheet in the oven and broil for 2-3 minutes, or until lightly browned. (Don’t walk away from the oven- they burn very quickly!)

In a bowl, add the yogurt, peanut butter, and other tablespoon of Splenda, and mix together until well combined.  (Adding sweetener or sugar is a MUST, or else the result will be very salty!)

Serve the chips with an individual bowl of peanut butter creme, and fresh fruit on the side.

Peanut. Butter. Creme.  I may have invented the greatest thing since simple carbohydrates. This would make a great fruit dip, a great spread in place of cream cheese, or you could even just make a bowl of it and eat it!  Obsessed.  In fact, I’m going into the kitchen right now to whip up a batch and put it on a bagel!

See ya lata!

HAPPY THANKSGIVING! I’m thankful for…


Among other things, of course.

I’m not usually one to toot my own horn, but I have to say, this Thanksgiving feast was one of the best I’ve ever had- and I happen to be the creator of my favorite parts of it!

Sistas in the Kitchen

I made two great dishes last year for my family that I found from my favorite chefs on Food Network.  I made Giada’s Baked Mashed Potatoes with Pancetta, and Emeril’s Spinach and Artichoke Stuffing.  The potatoes were a hit, so I knew I was making them again this year.  The stuffing was really good, but I made a mistake by using bread that was too fresh, which resulted in a slightly soggy texture.  My sister made sure to make me aware of it =).  I knew I was on the right track with the stuffing, so I decided to make it again, using really stale bread instead.  It was…amazing. I could eat it three times a day, every day for the rest of my life. Not kidding.  I was extra proud of myself this year, because I decided to tackle dessert- no pumpkin pie for us, it was all about Martha Stewart’s Pumpkin Bread Pudding with Dulce de Leche sauce! YUM!  You guys know I never claim to be an expert baker or dessert-maker of any kind, but somehow, this came out perfectly.  Definitely a must-try!  Also on the menu: FRIED Turkey, Peas & Onions (my sister’s must-have dish), Sweet Potato Casserole, Green Bean Casserole, Cranberry Sauce, and Homemade Gravy!

Hope everyone had a fabulous Thanksgiving!


The Fam (minus Dad the photographer)

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