Okay, so I had a tub of Cool Whip I needed to use and I came across this recipe in the Weight Watchers cookbook. That's right... It's healthy(ier)! I decided to give it a shot and we ended up loving these. They took 5 minutes to make and about 1 hour to harden in the freezer. LOVE THEM!
1 container Fat Free Cool Whip
6 T. creamy peanut butter (I used reduced fat)
2 T. lite chocolate syrup
Mix the Cool Whip and peanut butter together until smooth. Drop into 24 mini muffin cups. Drizzle with chocolate syrup. Chill!
(P.S. I store mine in the freezer so they will keep longer; otherwise you'll definitely want to store them in the frig).
The BEST part....
1 WEIGHT WATCHERS POINT PER PB CUP!!
Thursday, July 22, 2010
Wednesday, July 14, 2010
Chinese Chicken Salad with Red Chile Peanut Dressing
I found this recipe on the Food TV website--it's one of Bobby Flay's. We were wanting a yummy salad since it's been so hot and this got rave reviews (5 star average with 134 reviews). We loved it so much that I thought I'd share it. (It has a lot of ingredients but it's super simple to prepare so don't be overwhelmed).
Ingredients:
1/4 c rice wine vinegar
2 T. smooth peanut butter
1 T. chopped fresh ginger
2 tsp. chipotle pepper puree (you'll be lucky to find this... I had to puree the peppers myself)
1 T. soy sauce
1 T. honey
2 tsp. toasted seasame oil
1/2 c. canola oil
Salt and freshly ground pepper (to taste)
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 lb. snow peas, julienned
1/4 c coarsley chopped fresh cilantro leaves
1/4 c. thinly sliced grean onion
2 c. shredded rotisserie chicken
1/2 c. chopped roasted peanuts
1/4 c. chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper. Combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl. Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
Ingredients:
1/4 c rice wine vinegar
2 T. smooth peanut butter
1 T. chopped fresh ginger
2 tsp. chipotle pepper puree (you'll be lucky to find this... I had to puree the peppers myself)
1 T. soy sauce
1 T. honey
2 tsp. toasted seasame oil
1/2 c. canola oil
Salt and freshly ground pepper (to taste)
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 lb. snow peas, julienned
1/4 c coarsley chopped fresh cilantro leaves
1/4 c. thinly sliced grean onion
2 c. shredded rotisserie chicken
1/2 c. chopped roasted peanuts
1/4 c. chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper. Combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl. Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
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