Peanut Butter Banana Smoothie

Once again, I find myself apologizing for not blogging for a while. But I have a good excuse this time, I promise!

I'm pregnant!!! With TWINS!!! And I'm just going to be straight-up honest with you guys, coming up with new, healthy recipes really just hasn't been a priority. I'm lucky that I've been feeling pretty good so far (15 weeks 2 days today and no sickness yet) but my appetite just hasn't been the same. I don't feel as adventurous or willing to try new things. I've been exhausted, so any time I would have spent in the evening experimenting with recipes has been replaced by relaxing and sleep. My husband and I have wanted this for so long and we're so incredibly happy and excited, but life does change, and unfortunately for me, Lighter Bites took a hit.

That being said, I wanted to post today to let you know that (1) I am alive and well, and (2) you absolutely should make this smoothie ASAP because it's delicious and filled with ingredients that will give you energy all morning.

This recipe is from Gimme Some Oven and it's so easy and so, so good. Just throw all the ingredients into the blender, combine, and there you go!

I stick to the recipe ALMOST 100%. The only change I make is I use less peanut butter than recommended. I KNOW, that's weird, but I am not a peanut butter fanatic and I don't like when the predominating flavor is peanut butter. The recipe calls for a heaping tablespoon, and I use a heaping half tablespoon. Also, in these pictures, I was making two smoothies so everything is doubled. I also threw in a handful of quick oats for added flavor/texture.

Another thing I want to point out - the recipe says to serve immediately, but I never do. I make these at night and refrigerate them, then take one to work for breakfast the next day. Sometimes I make two, and one is refrigerated two nights. They still taste great.

So, that's that! I hope you enjoy this smoothie, and I want to apologize again for the long break between posts. I'm going to try to post a couple of times before our nuggets arrive in late September/early October, but please please forgive me if the posts aren't as frequent.

Until next time!

Ingredients

• 1 large banana, peeled
• 1 cup ice cubes
• 1/2 cup almond milk (I use vanilla unsweetened)
• 1/4 cup plain fat free Greek yogurt
• 1 tbsp peanut butter
• 1/2 tsp vanilla extract

Serving size: 1 smoothie
Weight Watchers Smart Points value: 4

Instructions

1. In a blender, combine all ingredients. Blend until smooth. Serve immediately, or refrigerate up to 2 days until ready to consume.

Pumpkin S'mores Puffs

Hello there! I hope everyone has been enjoying fall! It's been unseasonably warm over here, and I've been pretty busy as well! Every year I say I'm going to start my Christmas shopping before Thanksgiving ... and this year I actually did it! Plus, my weekends have been filled with friends and family and car shopping - all fun things, but they've been preventing me from being able to post here as often as I'd like.

So let's take a minute and celebrate fall with these Pumpkin S'mores Puffs.

I used Pillsbury Reduced Fat Crescent Rolls to make these. I love the crescent rolls, because depending on what you stuff them with, they can be a delicious appetizer, dinner, or dessert. These S'mores Puffs make an excellent fall dessert, or could even be served at brunch.

For this recipe, I stuffed them with pureed pumpkin, cream cheese, cinnamon, chocolate chips, and marshmallows. 

Topping the crescents off with graham cracker crumbs before you bake them to gooey perfection really gives them the S'mores feel.

Once they're done, let them cool - just slightly though - these are definitely most delicious when served warm. If you're preparing them in advance, you can refrigerate them until ready to serve - just pop them in the oven or toaster oven for a few minutes (or the microwave for 15-20 seconds) before serving to make sure the center gets all warm and gooey.

Enjoy!

Ingredients

• 1 package Pillsbury Reduced Fat Crescent rolls
• 1/3 cup Libby's 100% Pure Pumpkin (NOT pumpkin pie filling)
• 2 tbsp fat free cream cheese (softened)
• 1 packet Sweet'N Low (or no-calorie sweetener of your choice)
• 1 tsp ground cinnamon
• 2 tbsp chocolate chips (I used Nestle semi-sweet minis)
• 1/3 cup mini marshmallows
• 2 tbsp graham cracker crumbs

Serving size: 1 puff (recipe yields 8)

Weight Watchers PointsPlus value: 4

Instructions

1. Preheat oven to 375 degrees. Lightly spray a baking sheet with no-calorie spray.
2. Unroll the crescent dough and separate the triangles. Lay them on the baking sheet.
3. In a small bowl, combine the pumpkin, cream cheese, sweetener, cinnamon, and chocolate chips. Distribute evenly among the 8 crescent rolls - be sure to spoon the mixture onto the center of the rolls, as this will make folding them easier.
4. Top the mixture with mini marshmallows (there should be enough to place about 3-5 in each crescent). Once this is done, fold the dough over so that the mixture is sealed inside. If necessary, pinch the dough together lightly at the seams.
5. Spray the tops of the rolls lightly with no-calorie cooking spray (this will help the graham cracker crumbs stick). Sprinkle the crumbs over the tops of the crescent rolls.
6. Bake for 9-12 minutes - you'll know they're done when the tops are golden brown. Remove from the oven and let cool for 5 minutes before serving.

Buffalo Chicken Mac & Cheese

So, I really hope it doesn't bother anyone that the main ingredient in this mac & cheese is, in fact, packaged mac & cheese. I've mentioned before that my goal is for my recipes to be easy, fast, and low-calorie - and I've also mentioned that I'm not a chef - so right now, I'm not in a position to create mac & cheese from scratch. Maybe someday, but for now, packaged mac & cheese it is.

But don't worry, it is GOOD.

I love Pirate's Booty white cheddar popcorn, and when I found out they made mac & cheese I knew I had to try it. The aged white cheddar shells are my favorite, and the white cheddar works really well with the hot sauce in this recipe.

I used poached chicken for this recipe because it's easy to shred. While you're boiling the water for the mac & cheese, put some water in a shallow pan. Season the chicken with salt, pepper, and garlic powder and add it to the pan.

While you're preparing the mac & cheese (according to package instructions), flip the chicken every couple of minutes. Let it boil and cook until it's completely cooked through - you'll know it's done when you cut into the middle and it's not pink.

Once the chicken is cooked, use two forks to shred it, then set it aside. Finish preparing the mac & cheese - once the pasta is cooked, you need to drain it, return it to the pan, and then add the butter, milk, and packaged cheese sauce. Stir to combine, and then add the shredded chicken to the pot and stir.

Add the ranch dressing and hot sauce and stir to combine. If you like things really spicy, add 2 tablespoons of hot sauce. If not, only add one. I've made this twice so far, and my husband and I both prefer it with one tablespoon, not 2.

Finally, add the breadcrumbs. I like to pour half the breadcrumbs (1/8 cup) right into the pot and stir it. Then, I divide the mac & cheese into two bowls and sprinkle the remaining 1/8 cup of breadcrumbs over the top.

And that's it! You're done! Perfect weeknight meal for two (or one, and then you have leftovers for lunch).

Until next time!

Ingredients

• 1 box Pirate's Booty Shells & Cheese Aged White Cheddar, prepared according to package instructions
• 1/4 cup milk (for mac & cheese)
• 1/2 tbsp butter (for mac & cheese)
• One 4-5 oz chicken breast
• Salt, pepper, and garlic powder, for seasoning
• 1 tbsp fat free ranch dressing
• 1-2 tbsp Frank's Red Hot sauce (depending on how hot you like it)
• 1/4 cup whole wheat breadcrumbs

Serving size: 1/2 recipe
Weight Watchers PointsPlus value: 12

Instructions

1. Prepare the mac & cheese according to package instructions. You'll need the milk and butter for this.
2. While the water is boiling, season the chicken. Add some water (about 1") to a shallow pan and bring to a boil. Place the chicken in the water. Flip every 1-2 minutes until the chicken is cooked completely - you can check this by cutting into the center of the chicken and making sure it's not pink.
3. Once the chicken is cooked, transfer it to a plate or cutting board. Using two forks, shred the chicken. Add the shredded chicken to the finished mac & cheese and stir to combine.
4. Add the ranch dressing and hot sauce to the pot and stir to combine.
5. Add half of the breadcrumbs to the pan and stir. Distribute the mac & cheese into two bowls and sprinkle the remaining breadcrumbs over the top. Enjoy!

Nutrition