Tasty Tuesday – S’mores Pies

I have always loves s’mores.  I remember when Belinda was younger, we used to hang out at my best friend’s house and the kids would make them in the fire pit.  BUT, if you are watching those calories, you want to limit yourself to just one.  Honestly, can you?  I know I can’t.  So I am grateful for the recipe from Hungry Girl.

The best part is, you don’t need an outdoor fire to make them, you can do them right in your own kitchen anytime.  WOOHOO!!! So be sure to stock up on the ingredients when you hit the grocery store.

1/6th of recipe (1 mini pie): 149 calories, 6g total fat (2g sat fat), 128mg sodium, 20.5g carbs, 2.5g fiber, 8g sugars, 3.5g protein  SmartPoints® value 6*

Prep: 20 minutes   Cook: 15 minutes

Ingredients:
Crust
1 cup old-fashioned oats
1/4 cup light whipped butter or light buttery spread
1/4 cup unsweetened applesauce
3 tbsp. powdered peanut butter
2 packets no-calorie sweetener (like Truvia)
1 tsp. cinnamon
1/8 tsp. salt

Filling
2 tbsp. mini semi-sweet chocolate chips
3/4 cup mini marshmallows
2 graham crackers (1/2 sheet), finely crushed

Directions:

  • Preheat oven to 350 degrees. Spray 6 cups of a 12-cup muffin pan with nonstick spray.
  • To make the crust, pulse oats to the consistency of coarse flour in a small blender/food processor.
  • In a small microwave-safe bowl, microwave butter for 20 seconds, or until melted.
  • In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.
  • Evenly distribute mixture among the 6 cups of the muffin pan, using your hands or a flat utensil to firmly press and form the crusts. Press it into the edges and up along the sides.
  • Bake until firm, about 10 minutes.
  • Remove from oven, and set oven to broil.
  • Evenly distribute 1 tbsp. chocolate chips among the crusts. Top with marshmallows and remaining 1 tbsp. chocolate chips.
  • Cook until marshmallows have melted and lightly browned, about 1 minute.
  • Sprinkle with crushed graham crackers.

Here is a great way to carry all of the s’mores must haves when you head out this summer.  Thirty One’s Perfect Party Set is great for this.

This thermal bag will prevent your chocolate from melting in the heat.  An entertaining wonder! This thermal keeps your food warm or cool on your way to the party, with two compartments sized to fit 9” x 13” pans.

Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Enchilada Stuffed Peppers

This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.

I LOVE stuffed peppers.  My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….

Ingredients

8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)

Instructions

  • Preheat your oven to 350*.
  • Remove and shred meat from chickens into a skillet on medium heat.
  • Add in sauce, corn, and black beans.
  • Simmer about 5 minutes.
  • Add in 2 cups of shredded cheese and stir until well combined.
  • Cut tops off bell peppers and remove seeds and ribs.
  • Gently spoon chicken mixture into peppers and top with remaining cheese.
  • Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
  • Remove and let sit about 5 minutes.
  • Top with sour cream and or guacamole.

I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby).  Need a thermal to carry your lunch to work in?  My favorite is the Going Places Thermal.Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

Here is a secret….. SHHH!!! ALL Thirty One thermals will be on sale in the month of June. Spend $35 and get any thermal at 50% off.

If you try the recipe, let us know what you think?  If you have a recipe you want to share, please let me know.

Have a ThirtyOne-derful day!

Tasty Tuesday: Buckwheat And Brussels Sprout Salad

I LOVE brussels sprouts.  I know for some it may be a weird veggie you never wanted to eat but we do like it in our house.

Brussels sprouts are really nutritious veggies with complex flavors and a subtle, crunchy texture. They also have some antifungal properties, so they might even help to keep your gut flora in balance.  Thank you to Candida Diet for this recipe.

I like this because it can be served two different ways. Warm side dish or eat it alone as a salad tossed with a bit of extra virgin olive oil.

Prep time: 10 minutes     Cook time: 30 minutes     Total time: 40 minutes     

Yield: Serves 4

INGREDIENTS

2 cups water
1 cup whole buckwheat groats
Pinch of salt
2 Tbsp. oil, such as extra virgin olive or coconut
¼ cup shallots, thinly sliced
¼ cup celery, thinly sliced
1 clove garlic, minced
8 Brussels sprouts, cut in half lengthwise
1 Tbsp. fresh thyme leaves (or 1 teaspoon dried thyme)
1 cup vegetable broth or water
Salt and pepper to taste
2 to 3 leaves Swiss chard, cut across into ribbons
Fresh herbs, such as thyme or parsley, minced
Crushed, toasted nuts, such as hazelnuts, pecans or walnuts

DIRECTIONS

  • In a medium saucepan, bring water and salt to a boil. Add whole buckwheat groats, cover and simmer for 15 to 20 minutes. Remove from heat, let rest for 5 minutes, fluff with a fork.
  • While buckwheat groats are simmering, heat oil in a large skillet over medium heat. Add shallots, celery, garlic, Brussels sprouts and saute until vegetables begin to soften and brown (about 5 minutes). Next, add fresh or dried thyme leaves, broth or water, salt and pepper to taste and simmer covered over medium low heat for about 10 minutes. Then add the Swiss chard, stirring to wilt for about 1 to 2 minutes.
  • Lastly, add cooked buckwheat groats to the skillet, and stir to combine.

To serve, you can garnish with fresh minced herbs and crushed, toasted nuts. For a salad, cool it to room temperature and toss with 2 to 3 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice (I leave out the lemon juice).

If you decide to have this as a salad, take it with you in one of Thirty One’s thermals.  Great for the beach or when eating light during the warmer (yes is it coming) weather.

Try Thirty One’s NEW Cool Cinch Thermal.  You love our Cinch Sacs and now it is a thermal.  The best of both worlds in one bag!  

The Cool Cinch Thermal makes packing meals or snacks wherever you go easy and fun. Its spacious thermal compartment keeps food and drinks cool and fresh. This style comes wipeable and machine washable, making it easy to clean! Dimensions: Approx. 18.5”H x 14.5”L

Have a recipe you want to share with us?  I would love to spotlight your favorite recipe in our Tasty Tuesday column.

Have  a ThirtyOne-derful day!

 

 

Tasty Tuesday: Gluten Free Waffles

I will admit I have been using the gluten free “baking mixes” to make pancakes.  I have wanted to try waffles but have been hesitant.  First, it means finding and pulling out the waffle iron and honestly, frozen seems so much easier…

So, I’m going to give this a try…. I mean waffles aren’t just for breakfast, right?  You can have them as a dessert or whenever you feel like a tasty snack! They are low in carbohydrates, and contain lots of healthy protein and fats to keep your energy levels high.

The recipe has no added sugars or gluten, and uses coconut instead of regular flour.  You can top them off with some organic butter or some homemade Granny Smith Applesauce (the recipe is also here)

Prep time: 10 minutes      Cook time: 15 minutes       Total time: 25 minutes
Yield: Two 8-inch waffles

INGREDIENTS

4 egg whites
4 egg yolks
⅓ cup canned coconut milk
2 Tbsp. coconut oil, melted
1 tsp. alcohol free vanilla
½ tsp. or 1 packet Stevia
½ cup coconut flour
½ tsp. baking soda
Pinch of salt

DIRECTIONS

  • Preheat waffle iron according to manufacturer’s instructions.
  • In a medium bowl beat egg whites until soft peaks form, set aside. In a small bowl whisk egg yolks, coconut milk, coconut oil, alcohol free vanilla and stevia, set aside.
  • In a large bowl, add coconut flour, baking soda and salt, stir to combine. Add egg whites and egg yolk mixture to the coconut flour mixture, stir gently to combine, then let batter rest for 1 to 2 minutes. Pour half of the waffle batter onto a preheated waffle iron. Repeat with remaining batter.
  • Serve waffles topped with a little butter. If you are on the later stages of the diet, try the Granny Smith Applesauce below!

INGREDIENTS FOR GRANNY SMITH APPLESAUCE

4 Granny Smith apples, peeled, seeded and quartered
1 cup water
2 tbsp. lemon juice
Stevia, to taste
Cinnamon, to taste

DIRECTIONS FOR GRANNY SMITH APPLESAUCE

  • In a medium saucepan, combine apples, water and lemon juice. Simmer over medium heat, stirring occasionally, until apples become very soft and are falling apart, about 25 to 30 minutes.
  • Remove from heat, mash with a potato masher or pulse in a food processor for a smoother texture.
  • Add stevia and cinnamon to taste. Applesauce can be stored in covered containers in refrigerator for 1 to 2 weeks.

Looking for more gluten-free, sugar-free recipes? Check out My Ultimate Candida Diet.  This is the program, I have been following for the last three months.  I am feeling so much better….

Have a recipe you want to share?  Be sure to send me a email at HopeWs31@gmail.com.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Tropical BBQ Chicken Taco

Thank you Hungry Girl for another yummy recipe…. The best part about her recipes are they are usually really easy and helps me to look at various options in my recipes to help me stay on track in my weightless journey.  Today’s Healthy Tropical BBQ Chicken Taco Recipe is one I probably would have never thought about….

Prep: 5 minutes      Cook: 10 minutes
Entire recipe (2 tacos): 255 calories, 5g total fat (0.5g sat fat), 730mg sodium, 30g carbs, 7.5g fiber, 11.5g sugars, 26.5g protein.    SmartPoints® value 6

Ingredients:

3 tbsp. bagged cole slaw mix
2 tbsp. crushed pineapple packed in juice (not drained)
1 tbsp. finely chopped red onion
2 tsp. chopped fresh cilantro
1/2 tsp. seasoned rice vinegar
One 3-oz. raw boneless skinless chicken breast cutlet
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 1/2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 Flatout Hungry Girl Exclusive 100% Whole Wheat with Flax Foldit Flatbread (if only they were gluten free)

Directions:

  • In a small bowl, combine cole slaw mix, pineapple (and its juice), onion, cilantro, and vinegar. Mix well.
  • Pound chicken to an even thickness. Season with garlic powder and onion powder. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.
  • Chop chicken, and place in a medium bowl. Add BBQ sauce, and stir to coat.
  • Cut flatbread in half to make two round pieces. On a microwave-safe plate, microwave for 10 seconds, or until warm.
  • Divide slaw mixture between flatbread pieces, and top with chicken mixture. Fold and chew!

These are great to take for lunch in Thirty One’s Going Places Thermal.  Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

Remember to share your favorite recipe with us and I will be happy to feature it in our next Tasty Tuesday post.

Have a ThirtyOne-derful day!