A healthy treat I found on FB

A healthy snack for your sweet tooth.

"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")

"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")

 

Wow it has been almost a year since I shared a recipe.

 

I saw this on Facebook and thought I would post:

 

Recipe by Sweet Caroline

Ingredients (serves 2-3):
4 ounces of white chocolate, chopped
1 3/4 cups milk
1/4 teaspoon vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals

Directions:
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!

http://www.sweetcarolinescorner.com/2014/12/frozen-hot-chocolate-chocolate-quente.html

Loaded Beef Burritos

http://fromtheheart.thrivelife.com/c/kitchen/recipe/loaded-beef-burritos Loaded Beef Burritos
by Todd Leonard CEC on Nov 01 2013in Main Dishes

The "everything" burrito!

Prep Time
45 minutes
Yield
4 servings
Calculate recipe for Servings
Source
Chef Todd Leonard

Ingredients

2 T butter

1 t garlic

1⁄2 c thrive sausage crumbles (fd)

1⁄2 c thrive roast beef (fd)

2 1⁄2 c water

1⁄4 c thrive instant pinto beans

2 T thrive chopped onions (fd)

2 T thrive mixed bell peppers

1⁄4 c thrive potato chunks

1⁄4 c thrive sweet corn (fd)

1⁄4 c thrive green chili peppers

1⁄4 c thrive instant white rice

1⁄2 t cumin

1⁄4 t chipotle powder

1⁄2 t thrive chef's choice seasoning blend

1⁄4 t chili powder

2 T thrive cilantro (fd)

1 T thrive beef bouillon

1⁄4 c thrive tomato dices (fd)

2 c thrive shredded colby cheese (fd)

Instructions

Reconstitute cheese (preferably night before). Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.

Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.

Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (from recipe) into the filling mixture. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.

Notes: Recipe featured in January 2014 Thrive It Up broadcast.

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Caramel Dark Chocolate Mini Bread Puddings

Yield: 12 servings

Prep Time: 35 minutes

INGREDIENTS

Nonstick cooking spray

3 cups ¹⁄₂-inch cubes dry* challah bread or other sweet bread

1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips(divided)

1 5.3 ounce package Ghirardelli Milk & Caramel SQUARES™ Chocolate, broken**

3 large eggs

1-¹⁄₂ cups half-and-half, light cream, or whole milk

¹⁄₄ cup granulated sugar
1 teaspoon vanilla extract
¹⁄₄ teaspoon ground cinnamon
2 tablespoons unsalted butter
¹⁄₃ cup granulated sugar
¹⁄₄ cup half-and-half, light cream, or whole milk
2 tablespoons coffee-flavor liqueur (optional)

INSTRUCTIONS

1. Preheat oven to 350°F. Lightly coat 12 ovenproof espresso cups (the equivalent of six 4 ounce ramekins) with nonstick cooking spray (or line 2-¹/₂-inch muffin cups with a double thickness of foil bake cups); set aside. Place bread cubes and ¹/₂ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips into prepared cups. Tuck pieces of Ghirardelli Milk & Caramel SQUARES™ Chocolate into each cup.
2. In a medium bowl, whisk together eggs, the 1-¹/₂ cups half-and-half, the¹/₄ cup sugar, the vanilla, and cinnamon. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture.
3. Place filled cups in a shallow baking pan. (If using muffin pans, they can be placed directly in the oven.) Bake, uncovered, about 25 minutes or until tops are puffed and a knife inserted near centers comes out clean. Cool in cups for 5 minutes.
4. Meanwhile, for sauce, in a small heavy saucepan, heat and stir the ¹/₂cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over low heat. Add the ¹/₃ cup sugar; gradually stir in the 1/4 cup half-and-half; stir to dissolve the sugar. Bring to a boil; reduce heat. Boil gently over low heat for 6 minutes, stirring frequently. Remove from heat. If desired, stir in liqueur. Cool slightly. Serve sauce over puddings.
5. Any leftover puddings and sauce may be cooled completely, covered, and stored separately in the refrigerator for up to 3 days.

*Tip: To make dry bread cubes, spread the cubes out on a large baking sheet. Let stand uncovered overnight, stirring the bread cubes occasionally.

**Tip: For easier breaking, place Ghirardelli Milk & Caramel SQUARES™ Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes.

Variation: To bake in a casserole dish, preheat oven to 350°F. Coat a 1-¹/₂-quart baking dish with nonstick cooking spray. Place bread cubes and ¹/₂ cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips into prepared dish. Tuck pieces of Ghirardelli Milk & Caramel SQUARES™ Chocolates into top of casserole. Combine milk mixture as directed above. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture. Bake, uncovered, for about 40 minutes or until knife inserted near center comes out clean. Cool slightly; serve with sauce as directed above. Makes 12 servings.

Prep: 35 minutes

Bake: 25 minutes

PRODUCTS USED IN THIS RECIPE

Read more athttp://www.ghirardelli.com/recipes-tips/recipes/caramel-dark-chocolate-mini-bread-puddings#Rj0UWwC6DFkkMjL3.99

Crispy Chicken With Broccoli Coleslaw - Real Simple

http://www.realsimple.com/m/food-recipes/browse-all-recipes/crispy-chicken-broccoli-slaw-00100000087575/index.html?xid=dailyrecnews-11-19-2013

Crispy Chicken With Broccoli Coleslaw

Raymond Hom

Serves 4Hands-On Time: 20mTotal Time: 20m

Ingredients

• 1/4 small head cabbage, sliced (about 3 cups)
• 1/2 bunch broccoli, chopped
• 2 carrots, shredded
• 1/3 cup mayonnaise
• 1/4 cup pickle relish
• kosher salt and black pepper
• 1 large egg, beaten
• 1/2 cup panko bread crumbs
• 8 chicken cutlets (1 1/2 pounds total)
• 4 tablespoons canola oil

Directions

1. In a large bowl, combine the cabbage, broccoli, carrots, mayonnaise, relish, and ¼ teaspoon salt.
2. Place the egg and panko in separate shallow bowls. Dividing evenly, season the chicken with ¼ teaspoon each salt and pepper. Dip in the egg (shaking off any excess), then coat with the panko, pressing gently to help it adhere.
3. Heat the oil in a large skillet over medium-high heat. Working in batches, cook the chicken until cooked through, 3 to 4 minutes per side. Serve with the slaw.

By Charlyne Mattox, October 2012

Nutritional Information

Per Serving

• Calories 557
• Fat 34g
• Sat Fat 5g
• Cholesterol 154mg
• Sodium 580mg
• Protein 40g
• Carbohydrate 22g
• Sugar 9g
• Fiber 4g
• Iron 2mg
• Calcium 90mg

Mixed Berry-Almond Gratin

Mixed Berry-Almond Gratin

WebMD Recipe from
EatingWell.com

How simple and delicious are berries topped with a rich custard and baked into a crusty dessert (or breakfast) gratin. No one will ever guess that you've replaced much of the butter in traditional almond cream with tofu.

Ingredients

Prep: 10 minutes | Total Time: 1 hour

• 1/3 cupslivered almonds, (1 1/4 ounces)
• 1/2 cupgranulated sugar
• 2 tablespoonsall-purpose flour
•  Pinch ofsalt
• 1 large egg
• 1/3 cupfirm silken low-fat tofu
• 1 tablespoonbutter, softened
• 1/4 teaspoonpure almond extract
• 3 cupsmixed berries, such as raspberries, blackberries and blueberries
•  Confectioners’ sugar, for dusting

Instructions

1. Preheat oven to 400°F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
2. Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
3. Place sugar (or Splenda), flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth.
4. Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
5. Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners' sugar and serve warm.

Reviewed

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

Nutritional Information

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Makes: 6 servings

• Calories196
• Fat7 g
  • Saturated fat2 g
• Cholesterol40 g
• Carbohydrates30 g
  • Dietary fiber4 g
• Protein5 g
• Sodium50 g

* Nutritional Guidelines based on theUSDA's MyPlate Standards. 

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Cheddar-Mashed Potato Casserole - Kraft

Cheddar-Mashed Potato Casserole

(27)

Prep time: 15 min

Total time: 1 hour 10 min

Makes: 10 servings, 1/2 cup each

What You Need

2 lb. Yukon gold potatoes (about 6), peeled, quartered
2 Tbsp. butter
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
6 slices OSCAR MAYER Bacon, cooked, crumbled

Make It

Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan. 
Heat oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon. 
Bake 30 to 35 min. or until heated through.

Nutritional information per serving

Calories 170 , Total fat 10g , Saturated fat 6g , Cholesterol 30mg , Sodium 190mg , Carbohydrate 16g , Dietary fiber 1g , Sugars 2g , Protein 5g , Vitamin A 6%DV , Vitamin C 10%DV , Calcium 10%DV , Iron 0%DV .

http://m.kraftrecipes.com/recipedetail.do?recipeid=115874&cn=US&cm_mmc=eml-_-saemob-_-20130919-_-1009&cm_lm=2cee777cc3595dff4c2d6f2fd6b8d1a4