Protein Breakfast Shake

During the week, I don't get a chance to eat lunch until around 1 and my breakfast time varies. Because I'm a teacher, it's not like I can pull out a snack whenever the urge strikes, so I'm always on the hunt for healthy breakfasts that will keep me full until my prep period.

Enter Slim Fast.

Now, I am NOT a Slim Fast person. Admittedly, I did it for my wedding and did see results, but that's not necessarily a road I plan to travel again; it just doesn't work for my lifestyle. But I found a can of their protein shake powder at the grocery store and thought I'd try it out.

I threw in some additions and am really satisfied with the result. I make it a few times a week, and it's just as delicious as it is filling. I drink it in my car around 7am, and with a fiber bar or some fruit around 10am, I'm good to go until lunch.


Protein Breakfast Shake
adapted from the SlimFast canister

• 8oz skim milk
• 1 scoop SlimFast High Protein Shake Mix
• 1 banana, broken into 3 or 4 pieces
• 1/4 cup peanut butter
• 1/2 cup crushed ice

Combine all ingredients in a blender (or in a large cup to use with an immersion blender) and blend until desired consistency.

Choco-PB-Banana Panini

I love my panini press. You can take a pretty decent sandwich, pop it on the panini grill, and BAM - you have something absolutely fabulous.

Last night I planned on making a tomato-basil-mozzarella panini, but at the last minute, I wanted something a little more indulgent. I grabbed a banana, some chocolate chips, and peanut butter and made myself a delicious little treat.


Ingredients

• 2 slices bread
• 2-3 tablespoons peanut butter (I used this delicious dark chocolate variation)
• 1/2 banana, sliced
• 1 tablespoon mini chocolate chips

I don't really need to write out directions for a sandwich, right? ;)

Enjoy!

Banana Peanut Butter Granola

I have made this granola (courtesy of Annie's Eats) a few times, but this is the first time that it has lasted long enough for me to photograph it!

I used to eat a yogurt for breakfast every morning. Then, early on in my pregnancy with Ryan, I had such an aversion to it. I don't know if it was the texture or what, but it would make me gag. Long after Ryan was here, I still couldn't bring myself to eat yogurt.

About 3 weeks ago, I grabbed one of Ryan's yogurts when I made the first batch of this granola. I took this breakfast to work, and it was unreal. I'm not only psyched to eat yogurt again, but doubly thrilled to have found this delicious accompaniment.

I love that it's so versatile; each time I make it, I throw different things in there. This time, as you can see, I added some mini-M&Ms, which made my vanilla yogurt full of colorful swirls!


Ingredients

• 3 1/2 cups rolled oats
• 2 1/2 cups puffed rice cereal (I don't know if this is the same as Rice Krispies, but that's what I've used!)
  
• 2 tbsp. honey
• 1/3 cup applesauce (I have used a single-serving cup of cinnamon applesauce - yum!)
  
• 1/3 cup mashed bananas
• 1/3-1/2 cup creamy peanut butter, warmed slightly (I have been using Dark Chocolate Peanut Butter)
• 3/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/3 cup brown sugar
• 1-1 1/2 cups dried banana chips (I've omitted)
• 1/2 cup honey roasted peanuts
• 3-4 oz. bittersweet chocolate, coarsely chopped (optional)

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats and puffed rice cereal. In a medium bowl, whisk together the honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated. Spread onto the prepared baking sheet in a thick even layer.

Bake for 30 minutes. Then, using a large spatula, turn the granola over in segments. Bake for an additional 15 minutes. Depending on the size of your baking sheet, the center may not be fully dried. If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake. Cool on a wire rack.

Once the granola has cooled, crumble it into a large bowl or plastic bag. Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using. Mix well to combine. Store in an airtight container.

FiberOne Bars

My breakfasts during the week are typically eaten in the car or at my desk while grading papers, so I always need something portable, not too messy, and of course, delicious. For that reason, one of my favorite things to eat are Fiber One bars; in fact, I usually keep a whole box in my desk drawer.

A few months ago, Brooke posted a DIY recipe for these little bars, and I quickly made them. However, I experienced the same dilemma she did - crumbly, trail-mix type very-non-bars. In fact, I don't even think I blogged about them.


So I was very excited when she posted a revision. Her post, which originates over at Must Love Chutney, promises to yield bars that much better hold their shape - and they sure do! They don't taste quite as good as the original, but they are really good.

Warning: Be prepared to smack your husband's hands away multiple times as he tries to pick the chocolate off of the top, resulting in some chocolate-bald spots!

Now... can anyone help me do a fake-out version of the Mocha Chocolate bar...?


Ingredients

• 2 1/2 cups Fiber One cereal
• 2 cups quick-cooking oats
• 1/4 cup chopped almonds or peanuts
• 2/3 cup packed brown sugar
• 2/3 cup honey
• 2/3 cup peanut butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/3 cup chocolate chips (optional)
• I also added about a teaspoon or two of cocoa powder
  

In a large bowl, stir together the cereal, oats and nuts. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and honey in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter, salt, vanilla and cinnamon until smooth. Pour over the cereal and oat mixture, stirring quickly (as sugar mixture cools it hardens quickly). Immediately press mixture into the prepared pan using the back of a large spatula. Lightly press chocolate chips into top of bars (if using). Allow to cool slightly, then cut into squares. Store in an airtight container.

Makes 18 bars.

Peanut Butter Chocolate Chip Cookies

When the most recent issue of Everyday Food arrived in my mailbox the other day, I tore out this recipe so fast and made it the next night.

I don't usually cook or bake with peanut butter since Ryan is allergic, but I really couldn't help myself. These things are SO GOOD!


They are slightly denser than most cookies I make (similar to the zucchini-chip cookies I've made) but they are good. Really good. Really, really good.

Ingredients

• 1 1/2 cups all-purpose flour
  
• 1 tsp baking soda
• 1 cup peanut butter (I used chunky but I don't think it matters)
• 4 TB (1/2 stick) unsalted butted, room temp
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 8oz semisweet chocolate, cut into chunks

Preheat oven to 350.

In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chips.

Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Yields approximately 36 cookies.

Peanut Butter Cup Ice Cream

I was really in the mood to make some sort of dessert-y treat, but had already gone to the grocery store for the week. So I needed something that didn't require an extra trip.

I decided on ice cream, but I wanted something COOL, you know? Not just plain old vanilla or chocolate... something with CHUNKS. I love ice cream with chunks!


I realized that I had a handful of mini-Reeses cups in the cabinet, so off to Google I flew, in search of a Reeses recipe.

Well, I found an awesome one on the Cuisinart website!

I pretty much kept the recipe exactly, except that I used 1/2 skim milk in part of the milk addition. Also, for the peanut butter? I used my super cool Dark Chocolate Peanut Butter, which not only gave it a kick-ass taste, but also made it look like chocolate ice cream.

And the taste? A-MAZE-ing. I seriously want to go grab it out of the freezer and have even more.

The pics were taken immediately out of the machine, which is why it's not really solid.

Speaking of pictures... I am sad to say that I have returned my parents' Rebel to its rightful owners. I've had it for several months and have loved every minute of it... I was finally starting to learn how to USE it! But maybe Santa will bring me one this year... I've been a very good girl, don't you think? :)

So future pictures will be taken from my Sony CyberShot or my Fuji FinePix... while I mourn the Rebel that was never mine. Hee hee!

Ingredients

• 1-1/8 cups good quality peanut butter (not natural)
• 3/4 cup granulated sugar
• 1-1/4 cups whole milk
• 2 cups heavy cream
• 1-1/2 teaspoons pure vanilla extract
• 1 cup chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutrition Information per Serving:
Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g • sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g

©2008 CuisinartCuisinart® is a registered trademark of Cuisinart, Stamford, CT 06902.

Peanut Butter Cup Surprise Cookies

I don't usually like to make too many things that involve peanut butter since my son is allergic, but when I saw this recipe on Picky Palate, I knew I had to try these.


My friend Denise is a fellow Picky Palate fan, and we often will notify each other when a new yummy-looking dessert has been posted. Denise was due with her first child this month and said she simply didn't have the energy to make them. I promised her that when the baby came, I'd visit in the hospital with these little delectable treats.

Well, that day was yesterday - on Sunday, September 21, Abigail Rose entered the world! True to my word, I immediately ran to the grocery store upon hearing the news.

Well, leave it to me to screw up such an easy recipe.

After baking, my husband was begging for a sample. However, the first words out of his mouth were not words of worship like you would think. His exact reaction was: "These don't taste done."

I checked the oven which was still on, and sure enough - I set the oven to 250 rather than 350. I threw them back in for another 5 minutes, but it was too late. They were irreconcilable.

They still taste amazing - I just couldn't bear to bring them to the new mom. Rest assured, Denise - I'm going to try these again for you!

Ingredients

• 1 Cup creamy peanut butter
• 1 Cup sugar
• 1 egg
• 12 mini Reeses Peanut Butter Cups, unwrapped
• 36 mini marshmallows
• 1 Cup semi sweet chocolate chips
• 2-3 Tablespoons heavy cream
• 1/4 Cup mini M&M's

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

12 cookie cups