Fudgy Banana and Peanut Butter Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1 ripe banana
1/2 tsp vanilla extract
2 tbsp. cocoa powder
1 or 2 tbsp peanut butter
pinch of salt
Directions
  1. Bring 1 cup liquid to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
  2. Mash up a ripe banana and add to the oatmeal. Stir.
  3. Once more of the liquid has dissolved, add cocoa powder, vanilla extract, and salt. Stir. If it doesn’t look very chocolaty, add more cocoa powder.
  4. If you’d like to add any extra ingredients (coconut oil, dried fruit), do so now.
  5. When you’re pleased with the consistency of the oatmeal, drop in small clumps of peanut butter and stir in. I don’t like to stir mine in completely. I like it left in clumps so I get bursts of peanut butter flavor every few bites. 🙂
  6. Transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). I used part of a sliced banana, chocolate chips, and Reese’s pieces.
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Broiled Salmon with Rosemary

From Skinnytaste (6PP)

Ingredients

  • 24 oz or 4 pieces of salmon
  • olive oil spray
  • 2 tsp fresh lemon juice
  • 2 tsp fresh, chopped rosemary
  • 2 cloves garlic, minced
  • salt and fresh pepper to taste

Directions:

Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.

Spray the rack of a broiler pan with olive oil spray and arrange the fish on it. Broil 4″ from the heat until fish flakes easily when tested with a fork, approx. 4-6 minutes per 1/2″ of thickness. If fish is more than 1″ thick, gently turn it halfway through broiling.

Grilled Baby Peppers Stuffed with Garlic Bean Puree

From Weightwatchers (3PP)

Ingredients

  • 16 oz canned chick peas, drained and rinsed
  • 2 tsp olive oil
  • 1/8 tsp cayenne pepper, or to taste
  • 1 small uncooked shallot, chopped
  • 1/4 tsp table salt
  • 1/4 tsp pepper
  • 2 Tbsp fat-free chicken broth, or water
  • 1 tsp fresh chives, minced
  • 9 large sweet red peppers, or 18 small red and yellow baby peppers

Directions

  • Preheat grill to medium-high heat.
  • Combine chickpeas, oil, cayenne pepper, shallot, salt, black pepper and broth in a blender container; purée. Stir in chives; set aside.
  • Thread whole peppers lengthwise onto long metal skewers. Place on hot grill and cook until peppers are slightly blackened, about 2 to 3 minutes per side. Remove peppers from heat and pull peppers off skewers. Slice tops off peppers; halve lengthwise (and core if necessary).
  • Spoon 1/2 tablespoon of bean puree into each baby pepper half (or 1 tablespoon if using large peppers). Yields 4 filled, small pepper halves (or 2 large halves) per serving.

Healthy Faux Snickers Salad

From Food.com

Ingredients

2 large apples (I use Granny Smiths)
8 ounces plain Greek yogurt
1 teaspoon stevia artificial sweetener (1 single serve packet)
1 teaspoon raspberry extract
1/4 cup chopped walnuts
2 tablespoons dark chocolate, chopped

Directions:

1 Cut apples up into bite size pieces.
2 Add yogurt, stevia and raspberry extract, mix well.
3 Add walnuts and dark chocolate.
4 Chill and enjoy.

Healthy Waldorf Salad

From FitSugar

Directions

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced
  • 1 sweet apple, cored and chopped
  • 3 tablespoons plain nonfat yogurt
  • 1 tablespoon fresh lemon juice
  • Salt
  • Pepper
  • (Or cinnamon for a sweeter salad)

Directions

  1. In a medium sized bowl, whisk together the yogurt and the lemon juice, then add 1/2 teaspoon of salt and freshly ground pepper to taste (I used cinnamon).
  2. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2

Nutty ‘Nana Berry Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1/2 a ripe banana
1/4 tsp vanilla extract
1/8 tsp cinnamon
1-2 tbsp nut butter
a couple large handfuls of fresh berries
pinch of salt
 
Directions
  1. Bring 1 cup liquid (I use an equal mixture of almond milk and water) to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now.)
  2. Mash up banana and add to the oatmeal. Stir.  
  3. Once more of the liquid has dissolved, add vanilla, cinnamon, and salt. Stir.
  4. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  5. When you’re pleased with the consistency of the oatmeal, add the nut butter in small globs, dropping them various spots of the saucepan (if you add it in all at once, you’ll have a difficult time “spreading out” the nut butter, and it will stubbornly stay in one clump). Swirl a spoon around the oatmeal a few times.
  6. Drop in berries and stir them gently, just enough for them to get warmed up and “wet.” Then transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). You could also top with more fruit, like I did.

WW Turkey Meatloaf Muffins

From Weightwatchers

Ingredients

  • 2lbs 99% fat-free ground turkey breast
  • 1 tsp table salt
  • 1/2 tsp black pepper
  • 2 tbsp regular butter
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 1 large uncooked onion, finely chopped (about 1 1/2 cups)
  • 12 oz cremini mushrooms, diced (about 2 cups)
  • 1 tsp soy sauce
  • 2 tbsp sherry cooking wine
  • 1/2 cup fresh parsley, minced

Directions

  • Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.
  • Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.
  • Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.
  • Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.
  • Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until centre seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.

4 WW Points Plus