Tasty Tuesday

Over the weekend I decided to make a healthier dessert. There is no evidence of this delicious treat because my family and I devoured it. Sorry!

No Bake Yogurt Pie
1 (1.5 oz) box of vanilla sugar-free instant pudding 

2 cups Fage non-fat, plain grek yogurt
1/2 cup Silk unsweetened almond milk
1 pie crust (I used a chocolate Keebler Ready crust)

In a large bowl, mix two cups of plain greek yogurt with one box of sugar-free instant pudding mix. Next, add 1/2 cup of almond milk to slightly thin mixture (if still too thick, add a little more almond milk). Once the ingredients are mixed well, pour into ready crust and smooth out. Place pie into refrigerator for an hour to set. Serve plain or add any toppings you desire. My husband enjoyed his slice with a drizzle of chocolate syrup and a small sprinkle of crushed pecans. He gave it two thumbs up and said that it tastes just like cheesecake...I agree. :)

Choosing to use sugar-free pudding and plain greek yogurt was a great way to cut down on sugar and calories. Based on my calculations, each serving (1/8 of pie) was around 152 calories! But keep in mind that this will vary depending on the ingredients you use. 

Tasty Tuesday

Easy Pop Tarts
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There is a pop tart frenzy on Instagram. Everyone seems to be making their own versions, so I decided to give it a try. Pictured above is my version of a protein pop tart. Yum! There are so many varieties that you can make to fit your needs/cravings. Here is what I used for the one above:

1/2 cup pumpkin  (not pumpkin pie mix. Just raw pumpkin)
1/4 scoop protein powder
1/2 teaspoon cinnamon

1/4 scoop protein powder
1/8 cup unsweetened almond milk
1/2 tablespoon sugar free chocolate syrup

Mix your all filling ingredients and place into a large tortilla (I used a large La Tortilla Factory low carb/high fiber tortilla). Fold tortilla and place in a panini press, foreman grill, or slightly oiled pan until browned. Remove from heat and top with topping mixture. Boom! Deliciousness is ready to eat. 

I also made another version for my kids. I used a large whole wheat flour tortilla and filled it with a cream cheese/strawberry mixture that I sweetened with a few drops of stevia. Then I topped it with a little plain greek yogurt sweetened with stevia drops. 

Buca di Beppo $15 Off Coupon

The weekend is here! 
So hang up your apron and head on over to Buca di Beppo for dinner! If you sign up for the Buca e-club, you'll save yourself $15 off of any combination of two pastas, baked pastas, or entrees. 

What are you waiting for? Go get your coupon and enjoy delicious Italian food!

Freebie Friday (8/16/13)



Tip-a-licious Thursday

Cooking Spaghetti Squash

My family and I try to incorporate lots of veggies into our meals. Sometimes my kids know they are there and other times they don't. For example, I decided to mix spaghetti squash with their whole wheat spaghetti noodles.

I usually opt to eat spaghetti squash to cut down on carbs, so I rave about it often to my family and friends. It's healthy, low in calories, and resembles pasta...uhhh SCORE! The question I am always asked is: "How the heck do you cook it?"


  1. Preheat oven to 375
  2. Cut spaghetti squash in half (lengthwise)
  3. Place squash on baking sheet, cut sides down. 
  4. Bake for 35 minutes or until tender.

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Once the spaghetti squash is cooked, scoop the seeds out (don't burn yourself). Some people like to scoop the seeds out before they bake it but I find it easier to do once it's cooked. 

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Next, scrape the inside of squash with a fork. Either place all your "noodles" in a bowl and season them or you can serve as you go. 

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Top your "noodles" with whatever your tummy desires. I like to add Muir Glen Organic pasta sauce and 99% fat free ground turkey. Mmm mmm mmmm!!

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