wakeuphealthy:

100 Calorie Skinny Oreo Dip

Recipe: Skinny Oreo Dip

Prep Time: <5 Minutes

Refrigeration Time: 30 Minutes

Servings: 8

Calories Per Serving: 100

Weight Watchers Points (Old): 2

Weight Watchers Points (PointsPlus): 3

Ingredients (Necessary):

• 1 package Instant Oreo Pudding Mix (Jell-O Brand)
• 2 Cups Skim Milk

Ingredients (Optional):

• Cool Whip (to taste — and feel free to sub whipped cream or omit entirely) 
• 1 Graham Cracker (for crumbling)
• Graham Crackers for dipping

Directions:

1. Combine Oreo Pudding mix with 2 cups cold milk and stir. Once it begins to solidify, refrigerate for 30 minutes. 
2. Take out and spoon/pour Oreo Pudding along one side of a long dish. 
3. Spoon/pour whipped cream or cool whip along the other side of the dish.
4. Use a spoon to glide back and forth, mixing them slightly into each other but not entirely.
5. Crumble one graham cracker on top and use the rest for dipping!

http://www.createliveblog.com/2012/03/skinny-oreo-dip.html

jasphung:

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wakeuphealthy:

Chunky Skinny Monkey

Ingredients:

• 1 package Banana (or Vanilla) Pudding
• 3 Bananas
• 1/2 cup Chopped Walnuts
• 1/2 cup Chocolate Chips
• 2 cups Skim Milk

Directions:

1. Combine pudding mix and skim milk and stir until well mixed. Set in the fridge for 1 hour.
2. Add walnuts, chocolate chips, and sliced bananas and stir.
3. Serve!

http://www.createliveblog.com/2012/01/skinny-monkey.html

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Marilyn Monroe, photographed by Milton Greene, 1954.

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marilynfacts:

“I don’t understand why people aren’t a little more generous with each other.”
- Marilyn Monroe

June 1 1926 - August 5 1962 

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fatasstoskinnybitch:

Healthy chili! 3.5 oz of lean ground beef, 1 diced tomato, 1/2 cup of water, 2 tbsp chilli powder, and other seasonings! (Taken with instagram)

wakeuphealthy:

Mini Peanut Butter Cupcakes

Ingredients

For the Cupcakes:

• 12 tablespoons unsalted butter,
• cut into pieces
• 1/2 cup Dutch-process cocoa powder
• 1 1/3 cups packed dark brown sugar
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup heavy cream
• 1 10-ounce bag peanut butter chips

For the Glaze:

• 1 tablespoon unsalted butter
• 6 ounces milk chocolate, finely chopped

Directions

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don’t overmix.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.

Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.

Photograph by Con Poulos

Per piece (24); Calories: 256 ;Total Fat: 14 grams; Saturated Fat: 10 grams; Protein: 4 grams; Total carbohydrates: 28 grams; Sugar: 20 grams; Fiber: 1 grams; Cholesterol: 34 milligrams; Sodium: 118 milligrams

http://www.foodnetwork.com/recipes/food-network-kitchens/mini-peanut-butter-cupcakes-recipe/index.html