Thought I would get to this sooner. Spent WAY too much time trying to get that picture of myself on here. Oops. Didn’t even watch Dancing With the Stars. What is happening to me?
First off- here’s the recipe I promised from Sunday’s post. Mmmmm…
Ginormous Blueberry Crumble Bake
- 1 container unsweetened applesauce (about 1/2 cup)
- 1/4 cup oats
- 2 tablespoons whole wheat flour
- 2 tablespoons corn bread mix (I use Marie Calendars)
- 1 tablespoon ground flax
- 1/2 cup multigrain pancake mix (I use Trader Joe’s)
- 1/4 cup granulated splenda
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup egg substitute
- cinnamon to taste
- vanilla extract (just a little splash)
Combine all ingredients. Gently fold in 1 cup of blueberries. Pour batter into two large ramekins or baking dishes sprayed with cooking spray. (I use the PAM for baking spray.)
- 1 teaspoon Smart Balance Light (or something similar)
- 2 teaspoons brown sugar
- 1 tablespoon oats
- 1/2 cup cereal (crushed- actually once it’s crushed it’s more like 1/4 cup of cereal)
- 1 splenda packet
- 2 teaspoons of multigrain pancake mix
- 2-3 teaspoons of unsweetened vanilla almond milk
Mix all topping ingredients with fork until moistened and crumbly. Top each cake with mixture. Bake cakes at 375 for 27 minutes. Yum yum yum!
Okay…. moving on. After my morning post today I went into the boys’ room to find this…….
Do you think it was a long day????? ha ha ha! I did make a banana breakfast bake that I’ll make again tomorrow (and include the recipe). I already know I’m going to make it because these are the last two bananas we have in the house.
I was supposed to stop at the store tonight on my way home from teaching at the Y, but after I parked the car I realized I didn’t have my wallet. Lovely.
Dinner was homemade flat-out crisps with cheese. I love making these. I actually starting making them as sweet crisps with splenda and cinnamon, but you can make them a lot of different ways.
Start with these.
(They sell them at Costco. Love it! I buy them there and freeze them. They tend to stick together though in the freezer, so before I put them in I open the bag and put small pieces of wax paper between each wrap. Then I put them back in the bag and freeze them. That way you can easily just take out one at a time.)
Cut them into pieces.
with nonstick spray. Put the pieces on the pan and spray
all of them. Top with sea salt.
Bake for about 6-7 minutes on convection setting at 375.
BE CAREFUL not to overcook. Look what happened to me.
Oops. Second try was a little better. Here’s what I topped my crisps with.
Then, because it’s Monday, I had this for dessert.
My “Ice Cream” STUFTwich.
Hey, cool name huh? I just though of that. Here’s what it is…. Get ready to be impressed. (Just kidding, actually, I’m not kidding. I really think you’ll be impressed.)
- 2 chocolate rice cakes
- Cool Whip Lite (thawed)
- cocoa powder
- splenda packet
- Naturally More PB
Mix about 1/4 cup Cool Whip Lite with a little cocoa powder and a splenda packet. Spoon onto one of the rice cakes. Put about a tablespoon of Naturally More on the other rice cake. Put together to make one BIG STUFTwich. Wrap and freeze for a couple of hours. ( I actually make about 4 of these at a time and wrap them individually and freeze them. They keep for awhile in the freezer.)
LOVE that this is BIG. It feels like you’re really letting yourself have a big treat. It’s about 300 calories if you use 1/4 cup Cool Whip Lite and 1 tablespoons of Naturally More. Yum yum yum!!!!!!!!!!!!!!!!!!!!!
Okay. Must…. go….. to …. bed………… Bring on the comments….. it’s Tuesday! Yay!