Individual Frozen Chocolate Peanut Butter Pies

 I have to tell you that this recipe is amazing especially if you are trying to watch your calorie intake! It’s just amazing!! It’s super sweet! I haven’t had anything this sweet in a long time so it was a total shock to my system. Although these little pies are just that “little” they come with a big punch and you certainly get a nice treat for you calorie buck so to speak. 

This can easily be made into one big pan for a large pie but I want this to be more precise with the calories so that I wasn’t being charged even an extra calorie for something I wasn’t eating or even worse not being charged for that calorie but eating it anyway. I know it’s petty but when you are watching your calories you know they add up.
 
I will caution you that if you are making these you will want to weigh everything and divide it by 9 to make sure everything comes out exactly the same. I did this for all 9 pies. I know it’s anal but for me it was worth the extra steps.
 
I will caution you though, this is a messy finger licking job but oh wow will your fingers taste amazing!!
 
 
Ingredients:
 
  • 1 small box Sugar Free Chocolate Pudding Dry  
  • 8 ounces Fat Free Cool Whip
  • 2 Reese’s Peanut Butter (big cups)
  • 4-1/2 Sheets Chocolate Graham Crackers
  • 3 tbsp. PB2 + 2 tbsp. water
  • 3 tbsp. Chocolate Syrup
Directions:
 
  1. Break each sheet of graham crackers into two pieces each pieces should consist of two crackers. You should end up with 9 pieces total, then set aside
  2. To the container of thawed fat free cool whip add dry chocolate pudding and mix well until smooth then set aside. You might add a little of the pudding at a time to make sure you get it all in there without making a mess.
  3. In a small bowl mix dry PB2 with 2 tbsp. of water, mix until smooth, then set aside. If the PB2 isn’t thin enough to drizzle add a little more water
  4. Take the two peanut butter cups and coarsely chop them into small pieces then set aside
  5. To each graham cracker spread on 1/9 of chocolate cool whip approximately 25 grams of cool whip. Pack it on nicely and evenly. 
  6. Once all 9 graham crackers have chocolate cool whip on them sprinkle each graham cracker evenly with peanut butter cup pieces. With a fork or a spoon lightly press the peanut butter cup pieces into the chocolate cool whip just enough so that the peanut butter cup pieces stay in place.
  7. Next take 1 teaspoon of the liquid PB2 and drizzle it over each cool whip filled graham cracker then do the same thing with the chocolate syrup only using 1 teaspoon of chocolate per graham cracker. Then freeze for at least 2 hours.
*anything with a zero is not necessarily a zero we do not have those numbers available to us.

Strawberry Mock-Shake! 181 Calories


 
 
If you are like me when you are trying to lose weight is when you crave everything that is bad for you. Thanks for a friends inspiration I came up with this Strawberry mock-shake that (in my opinion) taste just like a McDonalds Milk Shake for 180 calories. For the same size, a 12oz milk shake at McDonalds you would be consuming 550 calories WOW that is a 370 calorie difference. 
 
Although initially you might think 180 is a lot when you are having a craving and could be using up 550 calories 180 doesn’t look so bad.
 
This is delicious! I had everyone in the kitchen ooing and awing over how great this mock shake is. It’s a milkshake in a way, but it’s a whole lot better for you!!
 
Ingredients:
 
  • 2 tbsp. frozen cool-whip (just estimate)
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 2 heaping tbsp. vanilla pudding (not sugar free)
  • 6 frozen whole strawberries
  • 2 packs Truvia (stevia)

Directions:

Blend! Then top with cool whip or stawberries!

Number of Servings: 1
Nutritional Information:
  • 181 calories per serving
  • 33 carbs 
  • 4 grams of fat 
  • 1 protein
  • 26 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Weight Watchers Cabbage Soup (38 Calories Per Cup)

This recipe is delicious. Honestly when I set out to make it I didn’t think I would like I suppose that is the reason I have been putting this recipe off for so long. On the contrary though I actually thought it was great! The flavor was wonderful and it’s light yet hearty. 

Nothing beats all of that plus knowing that you can eat as much as you like and still have plenty of calories in your diet to spare. This is one of these recipes that keeps on giving because you can really do anything with this recipe and add just about any vegetables to make it even heartier!

Ingredients:
  • 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups chopped cabbage
  • 1/2 yellow onion
  • 1/2 cup chopped carrot
  • 1/2 cup green beans
  • 1/2 cup chopped zucchini
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • Salt & pepper

Directions:

  1. Spray pot with nonstick cooking spray sauté onions carrots and garlic for 5 minutes.
  2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
  3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.

Original Recipe Source

Number of Servings: 5
Nutritional Information:
  • 38 calories per serving
  • 7 carbs 
  • 1 grams of fat 
  • 3 protein
  • 4 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Balsamic Chicken

 
 
 
This recipe was incredibly delicious and easy. We all enjoyed it so much that I can see us eating this recipe often. You could change this recipe over to a slow cooker recipe in just a few steps. I also think adding sliced onions to the recipe could also be super delicious.

I love recipes that are easily adaptable and low in calories and this is certainly one of them. We severed this chicken alone with smashed potatoes and used the gravy to pour over them. Delicious!
 
Ingredients:
 
  • 1/3 cup balsamic vinegar
  •  1/2 cup chicken broth
  •  2 tablespoons white sugar
  •  1 clove garlic, minced
  •  1 teaspoon dried Italian herb seasoning
  •  4 skinless, boneless chicken breast halves (5 ounces each or more)
  •  1 tablespoon olive oil

Directions: 

  1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  2. Heat the olive oil in a large skillet over medium-high heat. 
  3. Remove the chicken from the marinade and reserve the marinade. 
  4. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. 
  5. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minute

Original Recipe Source 

Number of Servings: 6

Nutritional Information:
  • 258 calories per serving
  • 12 carbs 
  • 8 grams of fat 
  • 35 protein
  • 12 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Mock-olate Shake (117 Calories)

 
I adapted this recipe from a recipe that my friend Alison over at Underthebigoaktree.comfound called Wendy’s Frosty Skinny Version on the site Go Girl Diet
 
Although I don’t think this taste like a Frosty in the least I think it’s fantastic never the less!! Seriously! It’s fantastic! I have already drank many of these little shakes and I have to say they are awesome especially for 117 calories. 
 
Obviously any changes you make to the recipe you will need to add or subtract calories. You could use sugar free pudding and fat free whip topping but I myself prefer to stick with the full fat and full calorie versions and leave out the aspartame.
 
With the base recipe you can do so many things like add PB2 for a peanut butter cup, a shot of espresso for an awesome iced coffee drink and so on! I think there are endless things you can do with this recipe how about even changing the flavor of the pudding or adding vanilla pudding and strawberries for a strawberry shake for only a few more calories and fresh strawberries! 
 
I really love the Go Girl Diet site because she has a lot of great recipes. Please head over and take a look around I think you will be impressed!
 
Ingredients:
 
  • 1 cup vanilla almond milk unsweetened
  • 2 tbsp. instant chocolate pudding (you can use sugar free for less calories)
  • 2 tbsp. Whip Topping
  • 1-2 packs of Truvia or Stevia
  • 1 tsp. vanilla extract
  • Ice

Directions:  

  1. Place all ingredients in a blender or blender cup and blend until you reach your desired thickness. 
  2. Add to a glass and enjoy! 
  3. *Optional Toppings* Chocolate sauce, sprinkles, whip topping, and nuts.

Number of Servings: 1

Nutritional Information:
  • 117 calories per serving
  • 17 carbs 
  • 5 grams of fat 
  • 1 protein
  • 12 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Zesty Bean Dip (“Like” Frito Lay)

 
 
This recipe is very much “Like” Frito Lay Bean Dip if I didn’t know better I would swear it was the exact recipe. The only difference I see is that this dip is smoother whereas the Lay’s dip is much thicker and harder to dip.
 
I love this recipe! It’s simply fantastic. I decided I would take my dip to the true bean dip critic … my Mom! Her favorite bean dip is Frito Lay Bean Dip she would tell you there is nothing better… until she tried this one. She loved it! She was so excited at even the idea of making this herself and might I add for just a fraction of the price and guess what! You know what’s in this dip and you get A LOT more than you do in a small can!!
 
The second biggest selling point for me on this dip (besides it’s awesome) is the fact that this recipe cost me less than $1 yes less than a dollar! I bought store brand refried beans then added the few extra things.
 
Dirty cheap, easy, and fantastic! I am sold and so was the queen of bean dip my Mom!
 
 
Ingredients:
 
  • 1 (15 ounce) can refried beans
  • 5 slices bottled jalapenos (nacho slices)
  • 1 tablespoon brine, from bottled jalapeno slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

Directions: 

  1. Combine refried beans with the other ingredients in a food processor. (I threw everything into a Kitcheaid bowl and let the mixer do all the work.)
  2. Puree ingredients on high speed until smooth.
  3. Cover and chill for at least an hour before serving.

Original Recipe Source

Salsa Chicken Casserole (Low Calorie)

 
This recipe is delicious! On my! One thing I really love about it is the fact that you can do so much with it. You could make it a speedy recipe by precooking the rice, and the chicken (even using leftover chicken), then mixing everything together and baking. You could also change out the spices, and the spiciness of the salsa. I think I would even consider shredding the chicken and mixing everything together.
 
This recipe would also make a great freezer recipe. Place everything in a pan, and mix. Cover with foil and freeze. You could also easily place this recipe in a slow cooker. It doesn’t get any easier than this!

I found that I had to bake it an additional 10 minutes to make sure the rice was well cooked, but that could have been just me. This recipe is low in calorie and high on flavor and it’s easy! 

 
Ingredients:
 
  • 1 cup uncooked white rice
  • 1 cup corn kernels
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) jar salsa
  • 1 cup beef broth
  • ½ Tbsp. chili powder
  • ½ Tbsp. dry minced onion
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp oregano
  • 1 pound raw chicken breasts (cut into bite size pieces)
  • 1 cup shredded cheddar cheese

Directions: 

  1. Preheat the oven to 375 degrees.
  2. Drain and rinse the black beans.
  3. To a 3 quart baking dish or an 8×8 baking dish add dry rice, black beans, corn, salsa, chicken broth, and spices. Stir until everything is well combined.
  4. Cut the chicken breasts into bite size pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  5. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. 
Number of Servings: 8
Nutritional Information:
  • 224 calories per serving
  • 26 carbs 
  • 5 grams of fat 
  • 19 protein
  • 5 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Frozen Fruit … The “Other” Dessert



One of my very favorite low calories snacks is frozen, Cuties, Halos, Clementine’s, Tangerines, or whatever you want to call them. They are delicious. I remove the peel, separate the segments, place them on a cookie sheet or a jelly roll pan, and stick them in the freezer. Once the segments are frozen place them in a large zip bag and return to the freezer. In my freezer they are frozen in about an hour.

I like to call this a grab and go snack! I keep a stack of Dixie Cups next to the freezer and when I am craving something bad for me I grab a cup, and fill it up with fruit segments.

This is a super delicious snack that if you didn’t know better makes you think you are eating something bad for you when in fact you are eating something super healthy.


Quick, easy, delicious, sweet, frozen, and low calorie! They even make a great side to go along with your lunch!

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Cheesy Ham Cakes (88 Calories each)

I have been trying to find alternatives to using bread for lunches and snacks. My go to has been to substitute rice cakes in place of bread. 2 rice cakes are 80 calories verses 120 calories for two slices of bread. I love rice cakes so that isn’t a big compromise for me. I also love ham and cheese sandwiches. 

Cheese can be killer in the calorie department so that’s rarely on my menu. In place of sliced cheese I have been using Laughing Cow cheese. My new favorite is the light Laughing Cow Swiss it’s not only low in calories but it’s delicious, generous and super creamy. This isn’t just a lunch go to for me, but it makes an excellent satisfying snack.

Ingredients:
  • 2 lightly salted rice cakes
  • 2 slices of ham per cake (I use Land O’ Frost Brown Sugar Ham)
  • 1 Laughing Cow Swiss

Directions:

  1. Spread half of the cheese on each rice cake, then top with ham. It’s great to even stick it in the toaster oven for a few minutes. Yummy!

Number of Servings: 2 cakes

    Nutritional Information:

    • 88 calories per serving
    • 10 carbs 
    • 2 grams of fat 
    • 6 protein
    • 2 sugar
    *Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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    Mexican Chicken and Rice Casserole (239 Calories Per Serving)


    This recipe is excellent! I enjoyed it so much! Not only is the 239 calories per cup but its very filling. It tends to be very spicy, but an easy fix for that is to use mild Rotel instead of the hot or original. We ended up having it two different nights and two different ways. One night we ate it as a casserole, another night on flour tortillas with cheese and tomatoes, and I would like to use it a three time by rolling it in corn tortillas topping it was an enchilada sauce and cheese. I know that’s going to be excellent! It’s a very versatile recipe that goes a long way.  

    The original recipe is made a lot different than the way I made it, but I must stress that if you make it like the original recipe is made use instant rice or the rice doesn’t cook all the way through. That was a complaint that a lot of people had. By using the instant rice you won’t have that problem. Below is my version of the recipe using left over rotisserie chicken.


    Ingredients:

    • 1 can fat free cream mushroom soup
    • 1 can fat free cream chicken soup
    • 1 can water
    • 1 can black beans, drained and rinsed
    • 1 can Rotel diced tomatoes with chilies
    • 1 1/2 cups brown instant rice (uncooked)
    • 12 ounces of deboned rotisserie chicken
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded mozzarella cheese
    • 1 tbsp. chili powder
    • 1 tsp. garlic powder
    • 1 tsp. Oregano
    • 1 tsp. Cumin
    • 1 tsp. Paprika
    • 1 tsp. crushed red pepper flakes
    • 1/2 tsp. of pepper
    Directions:
    1. Preheat oven to 350
    2. Spray with cooking spray a 13×9 in glass casserole dish
    3. In a medium size bowl whisk together soups, water and spices, Rotel, black beans chicken and rice then pour into the baking dish
    4. Cover with foil; bake 350 degrees 1 hour and 40 min.
    5. Remove foil, Sprinkled the top with cheese

    Original Recipe Source


    Number of Servings: 8

    Nutritional Information:
    • 239 calories per serving
    • 31 carbs 
    • 7 grams of fat 
    • 17 protein
    • 2 sugar

    *Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*



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