i freeze the bananas and drizzle some chocolate on it!! i shall try your recipe!

Healthy Jalapeno Poppers

I have these on hand pretty much all the time they are really good. Just buy big Jalapenos from the store cut off the end cut them in half the long way from top to bottom not across and clean them out make sure to get all the white meat out also unless you want them really hot. Then I fill each half with whipped cream cheese I got from trader joes any cream cheese will work but I suggest the full fat variety I hate the light or fat free I only eat 2 or 3 halfs at a time and am satisfied. If your cream cheese isn't whipped I suggest whipping it yourself they turn out better I think but just play around with it see how you like it.

Preheat oven to 350 place them on a cookie sheet and bake them for 15-20 mins check them at 15 or maybe longer depending on your jalapeno size just check the bottoms aren't burning.

I usually make a good salad and have 2 or 3 halfs on the side or just grab a couple for a snack sometimes they are great!

Hope you like the bananas that way bella


p.s.
I got some nutella recently also and I like it but I'm not really sure what to put it on does anyone have any ideas? I guess melting a little on banana would be good and I still want to try melting some and dipping strawberries in it sometime does anyone have any good ideas for this?

got another one I made right now I'm eating it it's really good.

Apple Sauce

I blended up 2 apples put a little lemon juice in it so it won't turn brown and cinnamon to taste and just blend wala lol I know it's easy but just a idea maybe someone will want some too. It's good too if you leave it a little chunky with bigger apple pieces.

I feel the very same way about goat cheese, pecans, and strawberries! Romaine lettuce and some poppyseed dressing, yum!

I hope you like garlic!!!
40 cloves of garlic chicken
Take 2 (3lb or so)chickens cut up (or boneless skinless breasts or dark meat if you use boneless skinless you only need about 2-3 lbs)
40 cloves of garlic (ha betcha didn't expect that huh! lol)
6-10 sprigs fresh thyme (or rosemary what ever you like more i like rosemary)
1/2 cup sodium free chicken broth

Place it all in a cassorole dish cover with foil and cook at 350 for about 40 min or until center of thickest peice of chicken reaches about 180 (don't hit bone w/ thermometer)
When it is done you can take cooked cauliflower blend with juices and garlic from the chicken (not all of it just to taste) and enjoy a very delightfuly garlic filled meal....so good!
This recipe tastes so buttery with out any butter
A 4 oz portion is about 180 calories about w/ 1cup of the pureed cauliflower it is probably around 250 calories up it to 6 oz w/ cauliflower then you are looking at a little less then 400 calories.

We make something similar, but we do use fat free cream cheese (at 30 calories/oz)...mix it with Worcestershire Sauce, pieces of bacon (Bacon Bits and similar products work fine) and spices...it works rather well.

Pretty basic, but I make berry smoothies all the time. Very filling, and a nice source of fiber and protein. I mix up the berry combos and sometimes make more or less in terms of volume, but here was tonight's smoothie:

12 frozen strawberries
1 1/4 cup fresh blackberries
3/4 cup fresh raspberries
2 oz. skim milk
2 oz. nonfat greek yogurt
5 tsp granulated sugar
1 tsp vanilla

Add everything to a food processor or blender, and blend until smooth.

This made two smoothies, and each were 151 calories, 0.9g fat, 9.2g fiber, and 5g protein. We like them sweet, but you could cut back on the sugar and knock off 15 calories or so, or use a sugar substitute. If you like them more frozen (I sometimes want to be able to eat them with a spoon like ice cream), just increase the frozen fruit to fresh fruit ratio.

Last night I made Mac & Cheese Cupcakes! So easy and tasty!!!!
I adapted the recipe to what I had and like (not a spinach fan), so for the official recipe, see the link. But below is what I made. And it was huge hit with the adults in the group!
From: http://www.friendsforweightloss.com/...eese-cupcakes/

INGREDIENTS
24 oz of cooked high fiber pasta (I used Ronzoni Smart Taste elbows)
1 cup shredded RF Cheddar cheese
1 cup Skim milk
1 egg
1 egg white
1 tbsp butter
1 tbsp flour
1 clove of crushed garlic
Salt and pepper to taste
3 T of bread crumbs

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Line a muffin tin with cupcake liners or cooking spray. I prefer cupcake liners because they are easier to get out.

2. In a small sauce pan, melt the butter over medium heat. Slowly whisk in the flour to make a roux. This will help thicken the sauce.

3. Add in the milk and garlic bring it to just under a boil. Slowly whisk in the cheese and continue to cook until the cheese sauce comes together.

4. Pull the cheese sauce off the stove and mix in one egg and one egg white. Adding eggs will help the cupcakes to stay together.

5. In a large bowl, combine the cooked pasta, cheese sauce, salt, and pepper. Pour the mixture into your cupcake tin evenly. Sprinkle some bread crumbs on top for crunchies.

6. Bake for 10-15 minutes until the macaroni and cheese cupcakes get brown on the top. Enjoy as a great lunch, fun appetizer, and treat!

Makes 12 “Cupcakes”
139 calories
2.5 Fat
24.1 Carbs
7.4 Protein

You were my inspiration for dinner tonight PHAT. Modified your recipe slightly and used LC Basil and Sun-dried Tomato Mozzarella and diced tomatoes in garlic and olive oil. It was soooooooooo good! Thank you!