Today’s recipe is courtesy of Hungry Girl. The actual name of the brownie is “secret-ingredient” fudge brownie BUT I figured you would’t check it out if you knew there was a secret ingredient. LOL. I’m trying to get back on track but I do love my sweets. I never remember craving them this much but lately it has been really bad! The best part about this recipe is I can make it gluten free with almond flour.
NUTRITION FACTS: 1/9th of pan (1 brownie): 107 calories, 2g total fat (1g sat fat), 190mg sodium, 23g carbs, 5.5g fiber, 4g sugars, 5.5g protein
Freestyle™ SmartPoints® value 2* MAKES: 9 servings
Prep: 10 minutes Cook: 30 minutes Cool: 1 hour
- One 15-oz. can cannellini (white kidney) beans, drained and rinsed
- 2/3 cup unsweetened cocoa powder
- 1/3 cup unsweetened applesauce
- 1/4 cup canned pure pumpkin
- 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
- 1/4 cup whole-wheat flour
- 1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
- 1 tsp. vanilla extract
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 3 tbsp. mini semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.
- Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
- Fold in 1 tbsp. chocolate chips. Spread mixture into the baking pan, and smooth out the top.
- Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.
- Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 – 30 minutes.
- Let cool completely, about 1 hour.
Want to take these yummy treats on the road? What better way than with a Thirty One thermal. First up is the Cool Zip Snacker a perfect size to keep one of these yummy brownies from melting in the summer heat. The best part is they are in the Summer Sale-a-bration and are only $8 (while they last). Kids love snacks, and the Cool Zip Snacker makes it fun for them to enjoy their favorites! Available in two-themed characters, our snacker is food safe and reusable. The water-resistant thermal lining and polyester shell are hand-washable and easy to care for.
Looking for something a little bigger? Why not try the Thermal Tote? This is one of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!
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Have a ThirtyOne-derful day!
Thank you Hungry Girl for another AWESOME recipe. I am such a soup girl when the weather gets cold. I usually need to be warmed up AND it is so easy to heat and make when dinner is just me while hubby is at work. I like to create my own “concoctions” with things I have on hand so trying new recipes is always fun. Hungry Girl helps us to spice up our life with a bowlful of this hearty soup! Flavor, fiber, and all that protein — poultry power!!
1/10th of recipe (about 1 cup): 163 calories, 1.5g total fat (0.5g sat fat), 654mg sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein. MAKES 10 SERVINGS. Freestyle™ SmartPoints® value 2*
2 – 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
15-oz. can black beans, drained and rinsed
14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
- In a slow cooker, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
- Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
- Transfer chicken to a bowl. Shred with two forks — one to hold chicken in place and the other to scrape across the meat and shred.
- Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!
NOTE: HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder. Although I LOVE spicy, I will probably skip the peppers this time around.
This is an AWESOME hearty lunch on those chilly days…..What’s the perfect way to take your lunch to work? That’s right – one of Thirty One’s thermal totes is the correct answer. The Around the Clock Thermal is one of our most versatile thermal totes. It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. If you need a visual for size – think a six-pack of soda! Yes, it will fit in it and still have some room at the top for some more snacks. A removable shoulder strap means you can carry it any number of ways, including as a crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!
Have a ThirtyOne-derful day!
This simple and delicious Keto Pizza Bake will win over your pizza loving family!
Weight Watchers Smart Points: 4
- 3 Large boneless skinless chicken breasts
- 2 tsp. Garlic powder
- 1 tsp. Basil
- Salt and pepper to taste
- 1 tbsp. Olive oil
- 12 tbsp. Low carb Marinara sauce
- 1 c. Mozzarella cheese (for WW use part skim cheese)
- 24 Pepperoni slices
- Preheat the oven to 400 degrees.
- Slice the three chicken breasts in half lengthwise to create 6 pieces of chicken.
- Sprinkle 2 teaspoon of garlic powder evenly over both sides of the chicken breasts.
- Add ½ teaspoon of basil to each side of the chicken breasts.
- Apply salt and pepper to taste to each side of the chicken.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the skillet has come to temperature, add the chicken breasts. Sear them for 1-2 minutes on each side without moving, so that they get some good color.
- Place the chicken breasts in a single layer in a casserole dish or other baking pan with high sides.
- Cover each piece of chicken breast with two tablespoons of a low carb marinara sauce. You can substitute this with any other low carb pasta or pizza sauce of your choosing, just make sure that sugar is not in the ingredients.
- Sprinkle 1 cup of mozzarella cheese over top of the chicken breasts.
- Top each chicken breast with four slices of pepperoni.
- Bake the chicken for 30-40 minutes or until the toppings have browned, and the chicken is cooked through.
Have leftovers? Why not take them to work with you the next day? Why not try Thirty One’s NEW Lunch Break Thermal Ltd? I know the LunchBreak Thermal is NOT new but this style is…. You can elevate your style with one of our popular lunch thermals in sophisticated fabrics and finishes. Perfectly sized and styled for packing lunch and snacks for work or travel, our roomy insulated cooler bag has a water-resistant thermal lining, zipper closure, extended handle for ease of carrying and chic cotton fabrics. I love the feather personalization because it reminds me of angel wings…. What would your lunch tote say?
Have a ThirtyOne-derful day!