Triple Chocolate Banana Milkshakes

Ok you guys...last night I finished the second Delirium book...Pandemonium! I know we have a date to discuss Delirium (the first book) on April 3 (I hope some of you are reading this so we can have a little discussion!). So here's the problem with flying through this awesome series...the third book - Requiem - doesn't come out until 2013! Ahhh! I'm so bummed because it ended on such a cliff hanger. I hate that! Of course, I didn't realize this until I was already partially through the second book. Oh well...still worth reading, even if the wait is a long one!

Oh and remember, if you are on Goodreads, we can be friends!

 

So last night I had a hankering for something sweet after dinner. I'm trying to be better about eating healthfully and so dessert options are often limited. Mostly, I stick to sugar-free, fat-free pudding, but let's face it...it gets old after a while!

Last night I had an idea for a milkshake. I had just frozen a !@#$load of bananas a few nights ago and always keep a handy supply of instant pudding in the cupboard. By using frozen bananas instead of ice cream and some prepared chocolate fudge pudding, I achieved a delicious, creamy, chocolately milkshake that was entirely guilt-free! Only 3 Pts+ per serving.

Seriously.

I'm mildly obsessed. Even Shaun, Mr. No-Sweets, drank his entire shake.

Triple Chocolate Banana Milkshakes
Serves 2; 3 Pts+ per serving
1 1/4 C fat free milk (or milk of your choice)
1 1/2 frozen bananas
1/2 C sugar-free, fat-free chocolate fudge pudding, prepared
1 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
2 Tbsp lite or sugar-free chocolate syrup
1/4 C fat-free Cool Whip

Place milk, bananas, pudding, cocoa and vanilla extract in a large glass measuring cup or in a blender. Blend (in blender or in measuring glass with an immersion blender) until smooth and creamy. Line two glasses with a bit of chocolate syrup and distribute milkshakes in said glasses. Top with a Tablespoon or two of Cool Whip and drizzle with a little more chocolate syrup.

Enjoy immediately.

I think half the fun of this shake is the presentation. Just a little extra work like lining the glass with chocolate syrup and using a whimsical, soda shop paper straw for devouring make this a super special treat that I can't wait to make again and again.

And the best part of all? It's 100% guilt-free! Get out your party hats!

Questions of the Day:

Do you have any guilt-free desserts?

Are any of you reading Delirium for our mini-book club discussion next week?!

psst..in case you missed The Peach & The Pit this week, here's what's been going down...

I found some Spring things to seriously obsess over

Christine decided on some new hair color(s)

Kimberly had a fabulous weekend in the Hamptons...

Cheeseball Bites + Your Favorite Workout

Well helloooooo there.

I'm happy to announce that I went to the gym again last night. I know this might not seem like a big feat for many of you, but for me, it makes me feel good about myself. I just haven't been into running lately, and so I've been tracking down some workouts online.

On Monday, I did the Best of the Best from Oxygen magazine. Shaun actually did this workout with me (don't tell him it was from a women's magazine ;) ). My entire upper body and core was sooooooo incredibly sore after that one! This morning it finally feels a bit better but wow.

Last night, I changed it up slightly with some different moves and used Young Married Chic's Cookie Burn Workout, also adapted from Oxygen. I enjoyed that this one included some light cardio - I mixed it up between jumping jacks, butt kicks and fake jump rope (aka jumping without the actual rope).

Oh and I followed both with a little 8-minute legs...thanks to my sisters for the tip on that one! I am loving that quick yet effective workout!

I'm always on the hunt for new ideas so...What is your workout of choice?

So during football playoff season, I made these little cheeseballs. Because what's better than a giant-sized cheeseball? Little cheeseballs, of course :)

These were so easy and so fun. I whipped them up quickly, let them sit in the refrigerator for a little bit and then rolled them up. My cheeseballs of choice were feta and sharp cheddar. But you can really use any kind of cheese you want. I think goat cheese would be fantastic. Or maybe blue cheese, with a dollop of honey mixed in for good measure. Hmph.

I lined them up on a cute platter and served them with my favorite Club Multigrain crackers. You actually don't even need the crackers...after all, nothing says party like popping a cheeseball!

Duo of Cheeseball Bites

Each recipe makes about 16 cheeseballs
1 WW Points+ per bite

for the feta cheeseball bites:
4 oz. reduced fat cream cheese, softened
3 oz. reduced fat feta crumbles (about 1/2 of a 5 oz. container)
1/2 tsp oregano
1/2 tsp garlic cloves, minced
black pepper, to taste
1/2 C walnuts, finely diced

for the cheddar cheeseball bites:
4 oz. reduced fat cream cheese, softened
1/4 C reduced fat sharp cheddar cheese (or more to taste)
1/2 tsp paprika
kosher salt, to taste
black pepper, to taste
1/2 C walnuts, finely diced

To make either recipe:
Beat the cream cheese until soft. Add the cheese and beat to combine. Add in remaining ingredients/spices and beat until fully combined and fluffy.

Pour out the mixture onto plastic wrap. Wrap up and refrigerate for 30 minutes or more. Roll into 1 Tbsp-sized balls and roll in walnuts. Set on platter and serve with crackers.

These can easily be made in advance and refrigerated until serving.

So cute.

So fun.

And my favorite part is that you can really add in any ingredient you want. So go for it!

Questions of the Day:

What's your favorite kind of cheese? I love most cheeses and could pretty much eat it for every meal :) There is nothing better than a big plate full of manchego, brie, goat and sharp cheddar on crackers...with a glass of red wine!

What are your favorite workouts?

psst...it's link day on The Peach & The Pit! Head over to find some fun stuff from around the web.

Cheesy Chicken Tortilla Soup + Zombie 5K

Well helloooo! How are you on this Monday? I'm not going to lie, Monday came much too fast for me :) I had a great weekend though! On Friday we went out for our good friend's birthday, Saturday I had a girls day and sleepover with my sisters and Sunday was Shaun's cousin's birthday party.

Whew! Can you tell why I'm exhausted?!

So I was reading an article on CNN about the Run For Your Lives 5K. Have you heard of this? It's a 5K in which people dressed up as zombies chase you while you are running, not to mention various spooky obstacles throughout the course. How's that for motivation?! I think this idea is so fun and kind of hilarious. It hasn't come to New York or New Jersey yet, but the next one coming up will be in Massachussetts.

You know I love zombies, so I'd be all about it.

Would you run the zombie chase 5K?

Meanwhile, it's supposed to be a chilly one in the northeast today and so I thought it was about time to share some soup. I realized that I never told you about this delicious cheesy chicken tortilla soup from a few weeks back.

I love this soup. It's a little high in points, but perfect for an indulgent dinner when you are still trying to keep close to your diet. It's so warm, so comforting and I'm really wish that I had a batch waiting for me today.

It's filled with cheese, chicken, bell peppers and onions and topped with a few crumbled tortilla chips and sour cream. Yum

Cheesy Chicken Tortilla Soup

Serves 6; about 1 1/2 C per serving

9 WW Points+ per serving

1 tsp olive oil
1 bell pepper, diced
1 onion, finely diced
2 Tbsp margarine
1/4 C all-purpose flour
1 C fat-free milk
3 C fat free, reduced sodium chicken broth
2 Tbsp half-and-half
1 1/2 cooked boneless, skinless chicken breasts, diced
14 oz can diced tomatoes with chiles
2 1/2 C reduced fat cheddar cheese, shredded
kosher salt
pepper
1/2 tsp chili powder
tortilla chips, for topping
sour cream, for topping

In the bottom of a stock pot, heat the oil over medium heat and add the peppers and onions. Saute until soft.

Next, add the margarine and melt. Whisk in the flour until combined. Cook for about a minute, but don't let it burn.

Whisk in the chicken broth and milk and bring to a light boil and simmer for 5 minutes. Once simmering, lower the heat stir in the cheese and half and half. Stir until completely melted and combined.

Pour in the chicken and diced tomatoes and mix. Season with salt, pepper and chili powder. Adjust any spices as you'd like. If you like it spicy, add some cayenne pepper.

 

Serve in bowls and top with a dollop of sour cream and 2-3 crushed tortilla chips.

So what do you think?

Do you like hearty soups like this?

Would you ever run the zombie 5K

How did you spend your weekend?

psst...I'm going on about my new nail polish finds on The Peach & The Pit so hop on over to check it out!