Monday, June 23, 2014

Butterfinger Pie


Knowing that I can satisfy my sweet tooth without putting on the pounds? Well, that just makes me happy! Especially when it comes to enjoying one of my favorite chocolate candy bars, Butterfinger!


- 3 1/2 low-fat Honey Maid graham cracker sheets
- 1, 8 oz. Lite Cool Whip
- 1, 2 oz. Butterfinger candy bar, crushed and divided
- 1 banana (optional)
- 1/4 cup sugar-free Hershey's chocolate syrup
- 1/4 cup fat-free Smuckers caramel syrup

Line the bottom of an 8x8 inch baking dish with the graham cracker sheets. Slice and layer the banana on top of the graham crackers (optional). Mix together the cool whip with half of the crushed Butterfinger candy bar. Spread the cool whip mixture over the graham crackers and bananas. Drizzle both the chocolate syrup and caramel syrup on top of the cool whip and sprinkle remaining crushed Butterfinger on top. Freeze for at least 2 hours. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"In Heaven, chocolate has no calories and is 
served as a main course." - Anonymous

Tuesday, June 10, 2014

Parmesan-Topped Asparagus Soup


Before you turn up your nose to this not-so-appealing colored soup, you have to try it! My friend told me about this soup. At first I thought, "Ew!" but tonight decided to give it a try and am I glad I did!! Very tasty soup that's also very healthy for you!


- 1, 14.5 oz. can cut green beans, drained
- 1, 14.5 oz. can cut spears asparagus, drained 
- 2 cups beef broth
- salt and pepper to taste
- 2 Tbs finely shredded parmesan 

Drain cans of asparagus and green beans. Remove 3 Tbs of each vegetable, and place in a small bowl. Set aside. Place remaining vegetables in a blender and blend until smooth. Pour blended vegetables into a microwavable safe bowl (or small sauce pan). Cut the reserved vegetables into small pieces and add to bowl or sauce pan. Add beef broth, salt, pepper, and then heat. Before serving, place 2 Tbs shredded parmesan on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"In order to change we must be sick and tired of being sick and tired." 
- Anonymous

Wednesday, June 4, 2014

Dill-Crusted Mahi Mahi with Seasoned Kale Chips


Such a savory dish! This delicate mahi is seasoned to perfection and pan fried in organic coconut oil. The lightly seasoned kale chips not only offers an extensive amount of vitamins and nutrients, but when baked, their soft crisp texture makes them just as easy and addicting to eat as potato chips!


- 2, 4 oz. Mahi Mahi fillets - wild caught 
- 1 Tbs organic coconut oil
- 1 tsp. dill seed
- 2 tsp. bread crumbs
- salt and pepper to taste

Heat coconut oil over medium-high heat in a large skillet. Sprinkle both sides of the mahi with dill seed, bread crumbs, salt, and pepper. Place fillets in skillet and cook for two to three minutes on each side. Remove and enjoy!

Seasoned Kale Chips

Preheat oven to 425 degrees. Cut cup fresh kale into medium-sized pieces (cutting out and discarding the center stem). Cut enough to cover a large cookie sheet (kale will shrink when baked). Place kale on baking sheet and sprinkle kale with olive oil. Sprinkle with salt, pepper, onion powder (optional), and garlic powder (optional). Bake kale for 12 minutes or until the texture is crisp. Some kale may get a little blackened on the ends but it does not take away from the flavor! Remove, let cool, and enjoy! 

"The difference between 'try' and 'triumph' is a little 'umph'". 
- Anonymous