I make a mocha frappe. I use unsweetened almond milk, instant coffee granules, sf international delight Swiss mocha, 2 truvias and ice. Blend and it's like Starbucks!

It's around 150 calories, 21 grams of protein.

Kelli

Your welcome! How was it?

 

 

Spiced Maple Almonds

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 servings

Serving Size: 1/4 cup

 

Gather

4 cups raw almonds 1 tablespoon coconut oil, melted 1/3 cup pure maple syrup 1 teaspoon pumpkin pie spice 1/2 teaspoon salt

Step by step

1. Preheat the oven to 300F.
2. Line a jellyroll pan or lipped cookie sheet with parchment paper.
3. Measure your almonds and place in a large bowl.
4. Mix together the melted coconut oil, maple syrup and pumpkin pie spice.
5. Pour the liquid mixture over the nuts and toss well to coat.
6. Dump the whole shebang out onto the cookie sheet and spread out to make an even layer.
7. Slide the cookie sheet into the oven.
8. Roast the nuts for about 25 minutes, MAKING SURE TO CHECK AND STIR EVERY FIVE MINUTES. This is important - maple syrup likes to burn.
9. Remove the nuts from the oven and sprinkle with salt.
10. Allow to cool a bit, then serve!
11. Store in an airtight container.

Nutrition

WW PP 4; Calories 161; Total Fat 12.6g; Saturated Fat 1.6g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 75mg; Total Carbohydrates 9.6g; Dietary Fiber 2.9g; Sugars 4.8g; Protein 5.0g

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Thanks to Hungrtygirl.com
Outside-In Turkey Tamale Pie   Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!   Ingredients: 1 1/4 lbs. raw lean ground turkey 3/4 cup yellow cornmeal 1 cup fat-free chicken or vegetable broth One 14.5-oz. can diced tomatoes with chills 1 small onion, chopped 3/4 cup canned sweet corn, drained 1/2 cup canned kidney beans, drained 1/2 cup sliced black olives, drained 2 tsp. chili powder 1 tsp. ground cumin Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream   Directions: Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot. In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes. Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours. Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!  

MAKES 7 SERVINGS

Serving Size: 1 cup
Calories: 230
Fat: 7.5g
Sodium: 481mg
Carbs: 21g
Fiber: 3g
Sugars: 3g
Protein: 19g
POINTS^® value 5*

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 34 minutes

Yield: 4 servings

Serving Size: 1/4 of recipe

 

Gather

2 pounds boneless/skinless chicken thighs cut into 1 inch pieces. 1-2 Tablespoons coconut oil 2 cups broccoli florets ¼ cup low sodium chicken stock ¼ cup soy sauce or tamari sauce 1 Tablespoon sriracha sauce 1 Tablespoon honey 1 Tablespoon sesame oil ¼ cup orange juice 2 teaspoon corn starch ½ teaspoon ground ginger or 1 inch fresh finely chopped ½ teaspoon garlic powder or 1 clove fresh garlic minced For the 'Rice' 1 head cauliflower 1 Tablespoon coconut oil ¼ cup low sodium chicken stock Salt & pepper to taste 3 scallions sliced thin

Step by step

For the Chicken & Broccoli For the faux rice

1. Heat 1-2 tablespoons of oil over medium/high heat.
2. Brown and cook chicken pieces in batches about 2 minutes per side or 4 minutes per batch. Do not overcrowd the skillet!
3. Place cooked chicken on a plate and keep warm.
4. Combine the soy sauce, sriracha sauce, honey, sesame oil, orange juice, ground ginger, garlic powder and corn starch.
5. Whisk to combine the ingredients (OR if you use fresh ginger and garlic instead of the powder, sauté for about 30 seconds to one minute in the skillet after you’ve removed the chicken).
6. Add ¼ cup chicken stock and continue cooking for another minute stirring constantly and scraping up brown bits.
7. Add the sauce and bring to a boil.
8. Add the broccoli and stir to coat and cook for a minute or two.
9. Add the chicken and any accumulated juices to the broccoli and sauce.
10. Simmer uncovered for another two minutes stirring often.
11. At this point you can turn the burner off and cover the skillet to keep warm and to finish cooking the broccoli.
12. Using the grater attachment for your food processor, grate the cauliflower. One head of cauliflower makes about 4 cups of faux rice.
13. Heat 1 tablespoon oil in a large skillet over medium heat.
14. When oil is hot, add the cauliflower and stir to coat with the oil.
15. Add ¼ cup chicken stock to the cauliflower and cover to steam.
16. Stir occasionally and cook over medium heat testing periodically.
17. The texture should be like steamed white rice.
18. Watch closely because the cauliflower can quickly become mushy/overcooked. This should take about 5-7 minutes.
19. Stir in 2/3 of the sliced scallions, reserving the remaining 1/3 for garnish.
20. Serve the chicken and broccoli with the faux rice topped with the remaining scallions, sriracha and soy sauce.

Nutrition

WW PP 9; Calories 362; Total Fat 12.5g; Saturated Fat 6.4g; Trans Fat 0.0g; Cholesterol 120mg; Sodium 1885mg; Total Carbohydrates 15.6g; Dietary Fiber 3.0g; Sugars 8.3g; Protein 50.3g