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: 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!

Tasty Tuesday: Sweet Potato Muffins

I LOVE this recipe for a multitude of reasons but most of all because it is 100% gluten-free!

I haven’t made it but I have tried them….. it is tasty, and packed full of health benefits from the sweet potato like antioxidants and anti-inflammatories!.  You can substitute pumpkin in this recipe, if you want….BUT why?

The flesh of sweet potatoes contains high levels of beta-carotene, an antioxidant which works to fight dangerous free radicals in your body. These free radicals can affect the DNA makeup of your cells, which can lead to mutations in the cells. This cell mutation is what leads inevitably to cancers of various kinds.  I LOVE the skin of a sweet potato especially when they are baked!

Sweet potato works against both chronic and acute inflammation, healing you of both.

Ingredients

1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten
¾ cup of organic canned coconut milk
2 tablespoons of organic olive oil
½ cup of pure organic maple syrup
1 cup of organic brown rice flour
¼ cup of organic coconut flour
1 tablespoon baking powder
½ teaspoon pink Himalayan salt
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg

Directions

  • Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
  • When the oven reaches the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven to cook for about 60 minutes, or until it is very soft. Once it’s cooked, remove it from the oven and let it cool.
  • Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack.
  • The skin is actually packed with a lot of the same vitamins as the rest of the sweet potato.
  • Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well combined. Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
  • Pour the batter into the muffin pan, filling the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35 minutes, or until a knife in inserted into the middle of a muffin comes out clean.

Want to take these tasty treats with you in the morning or when you are out and about?  Try Thirty One’s Cool Clip Thermal Pouch.  This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Breakfast or snack on the go… a bottle of water and your muffin.

Have a ThirtyOne-derful day!

Tasty Tuesday: Strawberry Refrigerator Cake

Thank you Crystal VanTassel-Lopez for this recipe…

If you are looking for a delicious and easy cake recipe, I have the perfect one for you to make!

Ingredients:

1 Duncan Hines/Pillsbury Supreme Strawberry Cake Mix
Ingredients Listed on Back of Cake Box (egg, water, oil)
2 (10 oz) boxes of Frozen Strawberries in Syrup
1 cup of cold milk
1 (3.5 oz ) box of Vanilla Instant Pudding
1 (8 oz) container of Cool Whip, thawed
1 pint strawberries (with tops removed and strawberries cut in half), thawed
1/3 c chopped pecans (totally optional, but you’ll be glad you did)

Directions:

  • Make the boxed cake mix according to the directions on the back.
  • Pour the cake batter into a greased 9×13 cake pan and bake according to the box directions
  • When it is done take it out of the oven and let it cool 100%.
  • Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
  • Add the thawed strawberries with syrup into a food processor or blender.  Pulse until it is a slushy consistency.  It will look like this with chunks for strawberries.
  • Pour the strawberry puree mixture over the cake and spread it out evenly.  Let it soak in.
  • While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.  Even though the box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.
  • Fold in the thawed Cool Whip.
  • Once the pudding and Cool Whip are well combined, spread it over the top of the cake for a vanilla pudding and whip cream icing
  • Take the fresh strawberry halves and place them on top of the cake frosting.
  • Sprinkle chopped pecans (optional) on the cake.
  • Now, pop it in the fridge for at least 4 hours.

Doesn’t it look YUMMY? Want to keep this cool while traveling to a party?  Try Thirty One’s Perfect Party Set back for the summer in fun new prints

 

What is your favorite recipe?  Share it with us for a FREE gift from me…

Have a ThirtyOne-derful day!