Molten Brownie Cups

I made these, but instead of fudge topping I used caramel in some and blackberry preserves in others (out of raspberry). They were ok, but not sure I’d make them again.

Molten Brownie Cups

cup Fiber One® original bran cereal
pouch (10.25 oz) Betty Crocker® fudge brownie mix
cup unsweetened applesauce
cup water
c. sugar free caramel topping
Heat oven to 350°F (325°F for dark nonstick pan). Spray 24 mini muffin cups with cooking spray.
Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
In large bowl, mix cereal and brownie mix. Stir in applesauce, water and egg. Let stand 5 minutes. Divide batter evenly among mini muffin cups (cups will be full).
Bake 12 to 15 minutes or until firm to touch in center. Immediately remove to cooling rack. Cool 10 minutes. Turn muffins over; place on cutting board. Using the rounded end of a wooden spoon, make a 1/2-inch-wide indentation in the underside of each muffin, being careful to not press through bottom of muffin.
Place fudge topping in resealable plastic food-storage bag; cut off small tip from one corner of bag. Pipe generous 1/2 teaspoonful topping into indentation in each brownie. Serve immediately, or store in airtight container in refrigerator.
To serve, place 2 brownie cups on individual microwavable serving plate. Microwave uncovered on High for 10 to 20 seconds or until chocolate just beings to bubble and run over edge of brownie cup. Spoon 1/4 cup raspberries around brownie cups on each plate; serve immediately.

Nutritional Information

1 Serving: Calories 170 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 35g (Dietary Fiber 5g, Sugars 20g); Protein 2Percent Daily Value*: Vitamin A 0%; Vitamin C 8%; Calcium 4%; Iron 10Exchanges: 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet

Soyrizo and Brussels Sprouts

Doesn’t get easier than this.

Soyrizo and Brussels Sprouts
7 oz soyrizo
14 oz frozen brussels sprouts

Saute’ soyrizo in medium skillet. Thaw brussels in microwave and add to skillet. Cook until heated through.

Yield: 3 servings. Per serving= 199 Calories; 11g Fat (46.2% calories from fat); 13g Protein; 16g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 542mg Sodium

Buffalo Wing Hummus

Yum! Serve with celery sticks.

Buffalo Wing Hummus
2 (15 oz) cans chickpeas
1/4 c. wing sauce
2 wedges Laughing Cow light blue cheese
1 tsp paprika

Combine ingredients in food processor and process until smooth. Serve with celery sticks.
Yield: 12 servings. Per serving (1/4 cup)=92 Calories; 1g Fat (10.7% calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 377mg Sodium

Chunky Monkey Bites

These are delicious!!

Chunky Monkey Bites

1 large banana
1/3 c. milk chocolate chips
2 TB chunky peanut butter

 Cover a cookie sheet with parchment paper. Melt chocolate chips and peanut butter in microwave. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).

Yield: 6 bites. Per bite= 98 Calories; 5g Fat (45.7% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 29mg Sodium.  Exchanges: 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

PB Oatmeal Cookies

12 cookies is still too many for one person so I’ll keep working on it.

PB Oatmeal Cookies
2 tablespoons peanut butter, honey roast, creamy
1/2 cup old-fashioned rolled oats
2 tablespoons light margarine
1/2 cup reduced fat Bisquick®
1 egg white
1 teaspoon vanilla
1/4 cup packed brown sugar

Combine all ingredients and place by spoonful on cookie sheet sprayed with cooking spray. Bake at 350* for 15 minutes, or until lightly browned.
Yield: 12 cookies. Per cookie= 76 Calories; 3g Fat (30.9% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 103mg Sodium.

Mac & Cheese

yummy good!

Mac & Cheese

1/3 c. Smart Taste elbow macaroni
1 wedge Weight Watchers cheddar cheese
Dash pepper
Dash mustard powder

Boil macaroni until al dente’. Combine cooked pasta with cheese, pepper and mustard powder.

Yield: 1 serving= 157 Calories; 2g Fat (11.9% calories from fat); 6g Protein; 31g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 233mg Sodium.

Chunky Monkey Cookies

I found this recipe on Pinterest. I didn’t like it. I wish I’d made no-bake cookies instead. The banana was overwhelming. So, if you want to give this a try–use 2 bananas and just 2 cups of oats.

Chunky Monkey Cookies

3 bananas
3 c. old fashioned oats
¼ c. peanut butter
¼ c. unsweetened cocoa
1/3 c. unsweetened applesauce
1 tsp vanilla

Preheat oven to 350^. Mash bananas in a large bowl; stir in remaining ingredients. Let batter stand for 20 minutes, the drop by teaspoonfuls onto cookie sheet. Bake 10-12 minutes.

Yield: 30 cookies. Per cookie= 58 Calories; 2g Fat (23.3% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium

Single Serve 3-2-1 Cake

I’m torn about this. I lik that it rises and I like that it’s a single serving cake, but the Angel Food makes the flavor a little off. I used Devils Food cake mix.

Single Serve 3-2-1 Cake Mix

1 box angel food cake mix
1 box any flavor cake mix

Mix: In a gallon-size, self-sealing food-storage bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer to other airtight container) and store in pantry up to 3 months, using as needed. Makes about 6 cups mix.

Cake: For each individual cake serving, measure 3 tablespoons of the mix into a small microwave-safe container, such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high for 1 minute. (Get it, 3-2-1 cake) If desired, top each cake with whipped topping or a sprinkling of confectioners’ sugar.

Per cake: 80 calories (15 percent from fat), 1.3 g fat (0.2 g saturated, 0.5 g monounsaturated), 0 cholesterol, 1.2 g protein, 15.8 g carbohydrates, 0.2g fiber, 114 mg sodium.

Makes 33 servings

Mint Chocolate Bark


Mint Chocolate Bark

1 c. white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring

12 oz milk chocolate chips

Line a baking sheet with parchment paper and set aside.  Melt the white chocolate in glass bowl in the microwave (1 minute). Once melted, add the mint extract and food coloring.  Meanwhile, melt milk chocolate chips. Spread chocolate on prepared pan. Top with white chocolate mixture and swirl to combine. Place in refrigerator until hard. Break into pieces. Store in refrigerator.

Yield: 24 pieces. Per piece= 126 Calories; 7g Fat (49.6% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 25mg Sodium