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Sugar Cookie Bars

Sugar Cookie Bars

Course Dessert
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 bars
Calories 184kcal

Ingredients

  • Bars:
  • 3/4 cup I Can’t Believe It’s Not Butter Light
  • 1/2 cup nonfat vanilla Greek yogurt
  • 1/2 cup Truvia Cane Sugar Blend
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 50 grams vanilla whey protein powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Frosting:
  • 1/2 cup I Can’t Believe It’s Not Butter Light
  • 3 Tablespoons low-fat 1% milk
  • 1 teaspoon vanilla extract
  • 1 12 ounce pkg. Swerve Confectioners Sugar

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13- inch baking dish with nonstick cooking spray; set aside.
  • In a large bowl or stand mixer, cream together butter substitute, yogurt and Truvia. Mix in egg and vanilla.
  • Add flour, protein powder, baking powder and salt and mix until combined then spread evenly in prepared pan. Bake for 22 minutes, then remove from oven and let cool.
  • Combine all frosting ingredients and mix until smooth, then spread on top of cooled bars. Place in the refrigerator to set then cut into bars.

Notes

MFP: MFF Sugar Cookie Bars

Nutrition

Serving: 3.5ounces | Calories: 184kcal | Carbohydrates: 22.2g | Protein: 6.9g | Fat: 7.5g
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Chocolate Peppermint Pie

Chocolate Peppermint Pie

Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 0 minutes
Total Time 2 hours 10 minutes
Servings 8 people
Calories 256kcal

Ingredients

  • 1 8 ounce pkg. 1/3 less-fat cream cheese
  • 1 cup nonfat vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 50 grams vanilla protein powder
  • 4 ounces crushed candy cane pieces
  • 1 6 ounce pre-made chocolate pie crust

Instructions

  • In a large mixing bowl or stand mixer, beat cream cheese until fluffy.
  • Add Greek yogurt, vanilla extract and peppermint extract; mix until well combined. Add salt and protein powder and mix until well combined. Fold in half the candy cane pieces.
  • Spread mixture into prepared pie crust. Sprinkle remaining candy cane pieces on top. Cover and place in the freezer for 2 hours, or until set.
  • Let thaw a few minutes at room temperature before cutting into slices and serving.

Notes

MFP: MFF Chocolate Peppermint Pie

Nutrition

Serving: 3.5ounces | Calories: 256kcal | Carbohydrates: 29.6g | Protein: 10.8g | Fat: 10.5g
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Cauliflower Au Gratin

Cauliflower Au Gratin

Course Side Dish
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 6 people
Calories 268kcal

Ingredients

  • 2 pounds cauliflower florets
  • 2 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups low-fat 1% milk
  • 6 ounces shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup panko bread crumbs

Instructions

  • Preheat oven to 375 degrees F. Spray an 8×10- inch baking dish with nonstick cooking spray; set aside.
  • Add cauliflower to a pot of boiling water and boil for 5 minutes or until barely tender; drain and set aside.
  • In a saucepan over medium-high heat, melt butter. Whisk in flour and cook for one minute. Whisk in milk until smooth and cook for a few minutes until sauce has thickened. Add Swiss cheese, salt, pepper and nutmeg and stir until cheese is completely melted.
  • Toss cauliflower in cheese sauce then spread in prepared baking dish. Top with panko bread crumbs and spray generously with cooking spray.
  • Bake for 30 minutes then turn oven to high broil and broil for 1-2 minutes, until breadcrumbs are golden brown on top.

Notes

MFP: MFF Cauliflower Au Gratin

Nutrition

Serving: 8.1ounces | Calories: 268kcal | Carbohydrates: 20.4g | Protein: 14.9g | Fat: 14.1g
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Balsamic Roasted Mushrooms

Balsamic Roasted Mushrooms

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 56kcal

Ingredients

  • 1 pound mushrooms
  • 1 Tablespoon butter melted
  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.
  • Wash and dry mushrooms and place in a large mixing bowl. In a separate bowl, whisk together melted butter, balsamic, soy sauce, brown sugar, garlic, salt and pepper. Pour mixture over mushrooms and toss until evenly coated.
  • Spread mushrooms in an even layer on prepared baking sheet. Cook for 20 minutes, stirring halfway through.
  • Remove from oven and toss mushrooms in any remaining sauce and garnish with parsley.

Notes

MFP: MFF Balsamic Roasted Mushrooms

Nutrition

Serving: 2.3ounces | Calories: 56kcal | Carbohydrates: 7.1g | Protein: 2.4g | Fat: 2g
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Garlic Butter Green Beans

Garlic Butter Green Beans

Course Side Dish
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 people
Calories 65kcal

Ingredients

  • 1/4 cup water
  • 1 pound fresh green beans trimmed
  • 2 Tablespoons butter
  • 1 Tablespoon garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Add water and green beans to a large skillet over medium-high heat. Bring to a boil and continue to let boil for 2-3 minutes, or until water is evaporated.
  • Reduce heat to medium and add butter, garlic, salt and pepper to the skillet. Cook, tossing beans in butter and stirring continuously, for 3-5 minutes or until beans are tender.
  • Serve immediately.

Notes

MFP: MFF Garlic Butter Green Beans

Nutrition

Serving: 2.3ounces | Calories: 65kcal | Carbohydrates: 5.8g | Protein: 1.5g | Fat: 4g
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Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots

Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 100kcal

Ingredients

  • 1 1/2 pounds carrots peeled and cut
  • 1/4 cup brown sugar
  • 2 teaspoons garlic minced
  • 2 Tablespoons I Can’t Believe It’s Not Butter Light
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon fresh parsley chopped

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside.
  • Peel and cut carrots on a diagonal, keeping them similar in size; set aside.
  • In a saucepan over medium heat, combine brown sugar, garlic, butter substitute, salt and pepper. Whisk together until combined and sugar has dissolved. Toss carrots in sauce then spread in an even layer on prepared pan.
  • Cook for 25 minutes, stirring carrots halfway through. Remove from oven and toss carrots again in sauce until evenly coated and garnish with parsley before serving.

Notes

MFP: MFF Brown Sugar Glazed Carrots

Nutrition

Serving: 3ounces | Calories: 100kcal | Carbohydrates: 20.3g | Protein: 1.2g | Fat: 1.6g
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No Bake Cookies

No Bake Cookies

Course Dessert, Snack
Prep Time 35 minutes
Cook Time 0 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 216kcal

Ingredients

  • 1 cup natural peanut butter
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup Enjoy Life Mini Dark Chocolate Chips
  • 2 25 gram scoops chocolate protein powder
  • 2 10 gram scoops Vital Proteins Unflavored Collagen Peptides
  • 2 1/2 cups quick oats

Instructions

  • In a saucepan over medium heat, whisk together peanut butter and coconut oil until completely smooth and melted.
  • Remove from heat, mix in honey and vanilla extract. Add chocolate chips and stir until melted.
  • Mix in protein powder, collagen peptides and quick oats until well combined.
  • Using a cookie scoop, or two spoons, drop mixture onto a lined baking sheet and place in the refrigerator for 20-30 minutes, or until set up.

Notes

Serving size – 1/24 of recipe – 1 cookie
MFP: MFF No Bake Cookies

Nutrition

Calories: 216kcal | Carbohydrates: 20g | Protein: 6.5g | Fat: 13.8g
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Creamy Chicken and Spinach Pasta

Creamy Chicken and Spinach Pasta

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 461kcal

Ingredients

  • 1 14.5 ounce pkg. Barilla Protein+ Penne
  • 2 Tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts diced
  • Salt and pepper to taste
  • 3 teaspoons minced garlic
  • 2 Tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup low-fat 1% milk
  • 3 cups baby spinach
  • 1/4 cup shredded parmesan cheese

Instructions

  • Cook pasta according to package directions; drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper, as desired. Cook for 5-8 minutes, or until no longer pink. Remove chicken from pan and set aside. In the same pan, add garlic and cook for one minute.
  • Sprinkle flour in the pan and slowly whisk in chicken broth, stirring continuously to avoid lumps. Whisk in milk and bring to a boil to thicken sauce. Once sauce has thickened, add spinach and stir until wilted.
  • Remove from heat and mix in cooked penne, chicken and parmesan cheese until well combined.

Notes

1 serving is 1/6 of the recipe.
MFP: MFF Creamy Chicken & Spinach Pasta

Nutrition

Calories: 461kcal | Carbohydrates: 51.7g | Protein: 40.9g | Fat: 11.3g
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Baked Spinach Macaroni and Cheese

Baked Spinach Macaroni and Cheese

Course Side Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Calories 318kcal

Ingredients

  • 12 ounces elbow macaroni
  • 2 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 cup onion minced
  • 2 cups low-fat 1% milk
  • 1 cup low-sodium chicken broth
  • 8 ounces reduced-fat shredded cheddar cheese
  • Salt and pepper to taste
  • 4 cups baby spinach
  • 1/4 cup plain panko breadcrumbs

Instructions

  • Cook pasta according to package directions; drain and set aside.
  • Preheat oven to 375 degrees F.
  • In a large skillet, melt butter over medium heat and whisk in flour. Add onion and cook for another minute.
  • Whisk in milk and chicken broth, and bring to a boil. Once thickened, remove from heat and mix in cheddar cheese.
  • Season with salt and pepper, as desired. Add cooked macaroni and spinach. Pour into a 9×13-inch baking dish sprayed with nonstick cooking spray.
  • Top with breadcrumbs and spray top with nonstick cooking spray. Bake, uncovered, for 15-20 minutes or until golden brown on top.

Notes

MFP: MFF Baked Spinach Macaroni

Nutrition

Serving: 7ounces | Calories: 318kcal | Carbohydrates: 41.2g | Protein: 16.3g | Fat: 10.4g
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Greek Yogurt Deviled Eggs

Greek Yogurt Deviled Eggs

Course Appetizer, Side Dish
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 12 eggs
Calories 83kcal

Ingredients

  • 12 hard boiled eggs peeled
  • 3/4 cup nonfat plain Greek yogurt
  • 1 Tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 teaspoon paprika for garnish
  • 1 Tablespoon chopped chives for garnish

Instructions

  • Cut eggs in half lengthwise.
  • Remove egg yolks and place in a blender or food processor. Place egg whites on a platter; set aside.
  • Add yogurt, mustard, Worcestershire sauce, garlic powder, salt and pepper to the blender and blend until smooth.
  • Transfer mixture to a resealable plastic bag, snip the corner and pipe into prepared egg whites. Garnish with paprika and chives.
  • Keep refrigerated until serving.

Notes

Serving size – 2 halves
MFP: MFF Greek Yogurt Deviled Eggs
 

Nutrition

Calories: 83kcal | Carbohydrates: 1.8g | Protein: 6.9g | Fat: 5.3g