Chewy PB2 Cookies

I've been craving peanut butter lately. I mean....who doesn't love peanut butter?! (I did find out that one of the students at work doesn't.....I vocally judged her....). But usually things with peanut butter are pretty high in calories. But a while ago, I discovered PB2 powdered peanut butter, and I love it. I usually mix it which chocolate protein powder, almond milk, and ice for a awesome protein smoothie (and sometimes add banana); this is super similar in taste to Jamba Juice's Peanut Butter Moo'd, and so much cheaper. But I wanted to find more uses for this awesome peanut powder than smoothies. So I searched Pinterest and found this amazing looking cookie. Click here to see the original recipe.

I admit, I easily weighed out the ounces for the recipe using my kitchen scale...but when trying to plug in the ingredients to Lose It....that was more a pain. I Googled conversions! So the conversions I got are below.

Servings: 35 cookies
About 50-60 calories per serving

Ingredients:
1/2 cup sugar (white, granulated)
1/2 cup packed brown sugar (~3.5 oz)
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
3 tsp molasses*
1/4 cup + 2 tbsp water
1 cup PB2**
1 1/2 cup whole wheat floor

*The original recipe calls for corn syrup...which I did not have. I substituted molasses. This also required slightly extra water.
**For those of you unfamiliar with PB2, you can find it on Amazon.

Step 1: Preheat oven to 350 degrees.
Step 2: Line 2 baking sheets with parchment paper (I used my silicone baking sheets and they worked fine).
Step 3: Mix together sugars, egg, vanilla, baking soda, salt, molasses, water and PB2. Beat until smooth.
Step 4: Add flour gradually, beating until mixture is well combined. Add extra water as needed to ensure dough is moist (in 1 tbsp increments). Dough will be very sticky.
Step 5: Drop tablespoon-sized balls onto prepped baking sheets.
Step 6: Press top of each cookie with a fork to make parallel lines; flattening cookies to about 1/3 to 1/2 inch thick. (I discovered that the dough stuck to the fork, ruining the cookie shape. But dipping the fork into water between ever 2-3 cookies worked wonders...no more sticking!)
Step 7: Bake cookies for 10-15 minutes, reversing pans midway through (top to bottom, bottom to top).
Step 8: Once cool, store in airtight container.

Recipe's time estimate: 25 minutes (15 minutes prep, 10 minutes cook)
My total cooking time: 55 minutes (40 minute prep, 15 minutes cook)

These were amazing, especially for being only 50-60 calories a piece. They kind of remind me of peanut butter protein bars, but I love those so I see no problem. I was quite a bit slower on the prep time, as the dough is tough to hand-mix since it's so sticky (I sadly do not yet have a stand mixer). Will definitely be making these again!!

Ingredients

Step 3

Step 4

Step 5

Step 6

Tortilla and Black Bean Pie

I've been using black beans in some of my salads recently, but don't use up enough of the can quick enough. So I've been searching for recipes that use black beans! And I found this Tortilla and Black Bean "Pie" recipe on MarthaStewart.com. It sounded and looked delicious, so I had to try it! And I love quesadillas, and this sounded similar, just a giant one! I changed a few ingredients, my modified list is below. Click here to see the original recipe.

Servings: 6
About 455 calories per serving

Ingredients:
4 whole wheat tortillas (9 inch)
2 tbsp canola oil
1 large onion, diced
6-8 hot chili peppers (jarred), diced*
2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
2 cans (15 oz each) black beans, drained/rinsed
12 oz beer**
1 can (15 oz) corn, drained
8 oz shredded cheddar/jack cheese (~2 1/2 cups)

*I left the seeds in, but you can remove them if you want less spicy hot flavor.
**Can use 1 1/2 cups water instead.

Step 1: If your tortillas are bigger than your springform pan, trim them to fit. Mine fit almost perfectly, so I didn't need to do any trimming.
Step 2: Heat oil in large skillet on medium heat. Add onion, hot peppers, cumin, and garlic powder. Cook about 5-7 minutes, stirring occasionally.
Step 3: Add beer (or water) and beans. Bring to boil, then reduce heat to medium and simmer 8-12 minutes, or until liquid is mostly evaporated. Also, pre-heat oven to 400F once you start simmering.
Step 4: Stir in corn, then remove from heat.
Step 5: Put one tortilla in bottom of pan. Layer 1/4 of bean mix and 1/2 cup of cheese.
Step 6: Repeat Step 5 three times; use 1 cup of cheese on top-most layer.
Step 7: Bake 20-25 minutes, or until cheese is fully melted.
Step 8: Slice into 6 wedges and serve.

Recipe's time estimate: not listed
My total cooking time: 1 hour 15 minutes (15 minute prep, 1 hour cook)

This was delicious!! There's not a lot of active cooking time (except when you're first cooking the onions and peppers). So there's not that much "active" time for this recipe. But a lot of waiting. So don't start to make this if you're starving, because it will be at least an hour before you eat. But it is totally worth the wait.

My fiance suggested adding some form of meat (of course). I may try ground beef or turkey next time (would brown it right before or with the onions).

Ingredients

Ingredients (prep)

Step 3 (once most of liquid is evaporated)

Step 5

Step 5-6

Chocolate Fudge Yogurt Cookies

Well...I tried something really new, in line with my attempt at a healthier living and...it turned out OK. I can't decide if they're good, or if I keep eating them because they're chocolate. I found this recipe, Chocolate Fudge Yogurt Cookies, on GiveRecipe.com. The greek yogurt gives it a kind of tangy/sour taste, which I don't mind but it's odd in cookies. Daniel (fiance) ate a few of them, but he said they were "OK".

Servings: 55 (original recipe estimated 30 cookies)
About 54 calories per cookie

Ingredients:
1 egg
1 1/2 cup powdered sugar
1 3/4 cup greek yogurt*
1 1/2 cup flour**
1 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt
1 cup chocolate chips***
2 tsp sea salt

*I used non-fat. Original recipe calls for only 1 1/4 cup yogurt, but I had to add about a 1/2 cup more because the dough was extremely dry after the first mix attempt. Also, unless I read it wrong, the recipe doesn't say where to mix the yogurt in, so I added it with the other "wet" ingredients.
**I used all-purpose flour.
***I used milk chocolate baking chips, so that the sweetness would balance out the unsweetened cocoa powder a bit more.


Step 1: Preheat oven to 355F.
Step 2: Line oven tray/baking sheet with parchment paper (I used my Pampered Chef silicon baking sheet).
Step 3. Whisk egg and sugar together until smooth.
Step 4: Mix yogurt and vanilla extract in with egg mixture until smooth. (This is the step I added, since the original recipe doesn't say where to mix in yogurt)
Step 5: Mix flour, cocoa powder, baking, powder, and salt in separate bowl.
Step 6: Add flour mixture to egg mixture gradually, stirring well. (This is where I discovered the dough was too try, and added first a 1/4 cup of extra yogurt. The dough was more wet, but still really thick and hard to work with so I added an extra 1/4 cup, totaling 1 3/4 cup yogurt for the recipe).
Step 7: Fold in chocolate chips.
Step 8: Drop batter onto prepared tray (~2 tsp worth) and bake for 10-12 minutes.
Step 9: Transfer baked cookies to wire rack and sprinkle with sea salt.

Recipe's time estimate: 25 minute total (15 minute prep, 10 minute cook)
My total cooking time: 50 minutes (30 minute prep, 20 minute cook)

I think I'll try these again, because they're not bad. But I'll tweek the sugar/chocolate amounts until it's just right. All in all, not bad for a "healthier" chocolate cookie recipe! I'll also be taking this first attempt to work, to see how it's judged by the public.

Ingredients

Step 3

Step 4

Step 5

Step 7

Step 8

Grilled Tuna over Salad

And.....Here's another recipe adapted by Beachbody LesMills Combat nutrition guide. Sorry, I know seeing just the "healthy" stuff can get boring (eating it can get boring too)! But is something I've eaten a couple times already, and it's super easy and good. I especially like the potates! ^^ This one is based on their "Grilled Tuna over Mixed Greens" recipe.

Serves 1
Approx. 400 calories per serving

Ingredients:
3 oz raw tuna fillet
dash of salt
dash of ground black pepper (optional)
2 cups mixed salad greens
1 medium tomato, chopped
1/4 large red onion, diced/chopped
1 tbsp balsamic vinegar
1 tsp olive oil
1 tsp fresh lemon juice
1 medium red potato, cut into quarters

Step 1: Preheat broiler to high (I used my toaster oven's broil setting)
Step 2: Put potato quarters on baking sheet (leave room for tuna). Spray with PAM/olive oil sprizter (optional). Sprinkle with a little bit of salt (optional).
Step 3: Broil potato bits for about 8 minutes.
Step 4: Turn potato bits over. Add tuna to baking sheet; broil about 8 minutes, turning tuna over after about 4-5 minutes (leave potatoes alone). Check to make sure fish is done (if not, cook another 1-2 minutes).
Step 5: Combine salad greens, tomato, and onion in bowl. Mix.
Step 6: Combine balsamic vinegar, oil, and lemon juice in small bowl. Mix.
Step 7: Drizzle dressing over greens (toss if desired). Leave a small amount of dressing for fish.
Step 8: Top salad with fish, drizzle remaining dressing over fish/salad.
Step 9: Serve with potatoes on side.

Recipe times: not listed
My times: Prep - 10 minutes; Cook - 19 minutes
Total time: 29 minutes

I'm sure prep time will be less if you are a pro at chopping stuff and getting everything together. I'm slow...But still... I made a double of this (one serving for the fiance), and it took just under 30 minutes? I call that a win in my book!

Ingredients

Ingredients - Prepped onion and tomato

Step 2 & 3 (my toaster oven)

Beef Tri-tip Salad

Here's another recipe adapted by Beachbody LesMills Combat nutrition guide. I was actually pretty amazed how their recipes were filling, even though it didn't sound like a lot of food on paper. This one is based on their "Grilled Steak and Arugula Salad" recipe (I did not use arugula, but rather the mixed greens I had in the fridge). It also took a lot less time than I thought it would to toss together, so it'll definitely be one of my go-to dinners from now on. I mean...who can say no to tri-tip? The whole house smelled so good while it was broiling.....

Serves 1
Approx. 280 calories per serving

Ingredients:
1 tsp extra-virgin olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
3 oz raw beef tri-tip*
dash of salt
dash of ground black pepper
2 cups mixed salad greens
1/4 of large red bell pepper, chopped/diced
2 tbsp parmesan cheese (grated or shaved)

*will become 2.25-2.75oz after cooking, depending on amount of fat

Step 1: Preheat grill or broiler to high (I used my toaster oven's broil setting, which worked surprisingly well).
Step 2: Combine oil, lemon juice, and vinegar; mix well. Set aside.
Step 3: Season beef with salt and pepper.
Step 4: Cook beef approximately 5-6 minutes each side for medium rare. Remove from heat when done and let stand about 5 minutes before thinly slicing.
Step 5: Toss greens and bell pepper together in bowl. Drizzle with dressing.
Step 6: Top salad with cheese and steak (I did cheese first, then steak).

Recipe times: not listed
My times: Prep - 15 minutes; Cook - 12 minutes
Total time: 27 minutes

Ingredients

Ingredient - chopped red bell pepper

Rainbow Scramble

One of my goals this year is to lose some weight and get fit (yes, I'm a sheep). I've been working out semi-regularly for a while, but my eating habits weren't great, especially around the holidays. So for the new year, I started a new workout program by Beachbody called LesMills Combat. With the program came a nutrition guide, which included a few recipes. This recipe is adapted from their "Rainbow Scramble". Basically an egg-white omelet with some mix-ins and topping. I ate it with a side of grapefruit.

Serves 1
Approx. 230 calories per serving

Ingredients:
5 large egg whites*
1/4 tsp sea salt (or table salt)
1/4 tsp ground black pepper
1/2 tsp extra-virgin olive oil
2 Tbsp corn kernels, fresh or frozen**
1/2 medium tomato, diced
1/2 medium avocado, sliced

*I don't like wasting yolks from separating out the whites, so I used liquid egg whites.
**I used canned corn kernels from Costco

Step 1: Mix egg whites in medium bowl with salt and pepper.
Step 2: Heat oil in skillet over medium-high heat; add corn and tomato. Cook 1-2 minutes, stirring frequently.
Step 3: Add egg whites to skillet, cook over medium-low heat for 3-4 minutes or until eggs are set, stirring frequently.
Step 4: Top with avocado.

Recipe times: not listed
My times: Prep - 8 minutes; Cook - 8 minutes
Total time: 16 minutes 

Ingredients

Veggie prep

Finished recipe

And we begin again...

It has been a very, very long time (more than 3 years?)! And much has changed! But....one of my New Year's resolutions this year is to start up this Cooking Blog again! I still love to cook and bake, and do so relatively frequently. I just haven't been taking pictures or reviewing the recipes. But I will now (hopefully)...

One big change for some readers: I'm no longer a Weight Watchers member. I didn't want to keep paying $20/month, even though I did really like the online service. :P I've switched to Lose-It (which is free, with the option to pay a premium) to continue tracking my intake and figuring out recipe values, so instead of posting Weight Watchers points, I'll post the estimated calories based on the new App. I'll try and post as much info I can and nutrition labels if there's any obscure ingredients, so those of you wanting Weight Watchers points can have the info needed to plug into the Recipe Builder.