No FAT Mashed Potatoes

Okay who doesn't love there comfort food? I know I do! My all time favorite comfort food is hands down mashed potatoes. So when I labeled this post I may or may not have lied just a smige to get you interested there is .25 grams of fat. SORRY please forgive me but I figured those .25 grams didn't count! I served these along side with my Cajun Pork Chops and it was a yummy quick homemade meal!

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Servings: 6

Serving Size: 1 cup

Calories: 134

Fat: .25 g

Carbs: 28 g

Fiber: 2.3 g

Protein: 4 g

Points+: 3

Old Points: 2

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Here Are Your Ingredients:
6-8  small red potatoes
6 cups water
2 tbsp greek plain low fat yogurt
1/4 cup skim milk
4 beef boullion cubes - low sodium
3 tbsp garlic salt

Bring water to a boil and add beef boullion. Cut potatoes in 4's and place in pot. When done take out potatoes but don't drain broth. Place potatoes in mixing bowl and add milk, yogurt, and garlic. With hand mixer blend until smooth and creamy. With broth you may either make gravy out of it or pour into ice cube trays to save for another day.

 

 

Sorry one more thing before ya go! This is totally off subject from good ol' mashed tatties but I have a quick question for you that got brought to my attention this morning on my drive to work. I was sitting at the light when I saw two people walking toward each other they were about 20 feet away from each other at this point. They were obviously meeting. The women waives first and says hey! Then the male waives back (he didn't wanna seem like an ass). They are still walking toward each other for the rest of the 20 feet. Now what do you do when they finally get to each other? You already greeted one another.. so I feel it is too late for a hug and I mean things are just freakin' awkward now. So this brings up my question "When is the right time to say hello when walking toward each other?" What would you do differently in this scenario? Freakin' gotta love awkward moments such as these.

Thanks for your help guys

Love ya

 

Cheesecake Factory Adam's Peanut Butter Fudge Ripple But SKINNIER

OMG you are gonna die and go to heaven with this recipe you guys!! It is amazing!! Have you ever had the Adam's Peanut Butter Fudge Ripple Cheesecake??  Oh my gosh you WILL die and go to heaven over this. So it was Dylan's (hubby) Birthday last week - I know, I know ALL of our Birthdays are so stinkin' close to eachother. So I was asking him what he would like to have for dessert. This has been his fav ever sense I have known him (it is mine as well) so he said well do you think you could Figure out how to make a Adam's PB Cheescake?? WOW challenge accepted I was like of course babe! To add to that challenge (he still does not know this part) I thought how could I skinny it on up.. Mission accomplished NAILED IT! Not only was it super tasty but it also saved me lots of the green cash flow I mean this retails for $46.95 people!! I made it for under $20.00 so ya not only is this recipe saving you those cals and fat but it is also saving your pocket book.

MmmMMmmm........ 

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Servings: 12

Serving Size: 1 slice

Calories: 325

Fat: 10 g

Carbs: 48 g

Fiber: 2 g

Protein: 11 g

Points+: 9

Old Points: 7

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Here Are Your Ingredients:

For Filling:

3 (8 ounce) packages fat free cream cheese, softened

1 cup Splenda

1 cup fat free sour cream

5 egg whites

1/2 cup sugar free fudge topping

12 Sugar Free Peanut Butter Cups - chopped

4 Butterfingers - fun sized - chopped

For Crust:

2 cups Oreo's - reduced fat

1/4 cup melted butter - low fat

For Frosting: Optional

4 ounces packages fat free cream cheese, softened

1/4 cup natural peanut butter

1 3/4 cups

1 tablespoon fat free milk

Roll out Oreo's in large zip lock with rolling pin. Pour into mixing bowl and add melted butter and mix well. Press in bottom off pie tin. Bake at 350 degrees for 5 minutes.

In same mixing bowl add cream cheese, sugar, eggs, and sour cream and beat with hand mixer until smooth. Heat fudge in microwave to drizzle on top. You will just be using 1/4 cup at this time. Pour half cream cheese mixture in pie crust. Drizzle hot fudge on top and half of your Butterfingers and half your Reese's. Add remainder of cream cheese mixture on top and add remaining candy.

Bake at 350 degrees for 45-50 minutes. Cool for one hour. When ready to eat heat up remaining hot fudge and drizzle on top.

To make frosting add cream cheese, peanut butter, powdered sugar, and milk. Mix together with hand mixer until smooth. Add a little swirl to each piece when served. (This portion is not included in nutrition above).



Top 8 Recipes Coming THIS Fall

Just wanted to give you guys a little taste as to what you can expect to be seeing here @ ABpetite the next lil' while! Here is 8 reasons to stop by on the regular! (As if I needed to show you friends this right?)

K what do you guys think?? Cinnamon Covered Pumpkin Seeds for all of those left over seeds you are going to have when you carve those cute pumpkins. Protein Potato Soup for your annual family halloween party! Witch Sweet Crust Individual Pizza's for your kids school halloween party.. What recipe are YOU most excited to see here?? What are you cookin' up this fall??

Pumpkin Cinnamon Apple Pastries

Happy Friday friends!! So excited for fall and all the fun recipes that come with it!! Here is one of those recipes I made up while not sleeping in the middle of the night. Haha what is my problem?? Anyways, if you have made my Sweet Crust Pizza or my Peach Pastry recipes you are pro at the pastry dough by now! This is the perfect recipe for a weekend breakfast in my opinion. I also thought it would be fun to add a little orange food coloring to pastry dough mixture so it looks like a REAL pumpkin.

One little note for ya I added a section in the recipe box for fall recipes so it would be easier for you friends to figure out what to make for your upcoming festivities hope this helps!

Ya'll have a fun filled weekend with all of the pumpkin picking and apple cider! Now for the recipe..

 

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Servings: 6

Serving Size: 1 pastry

Calories: 221

Fat: 5 g

Carbs: 36 g

Fiber: 2.5 g

Protein: 8 g

Points+: 5

Old Points: 4

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Here Are Your Ingredients:

1 apple - diced

1 cup quick oats

1 tablespoons brown sugar

1 tablespoons cinnamon

1 tablespoon - I Can't Believe It's Not Butter - light

1 cup whole wheat flour

1/2 cup white flour

4 tablespoons butter - light

2 ounces cream cheese - low fat

1/4 cup water - ice cold

 

Preheat oven to 400 degrees. In a medium mixing bowl add flour, butter, cream cheese, and water. Beat together with electric beater until well mixed; with hands, roll into ball. Sprinkle a touch of flour on counter and place ball of dough on flour. Pull apart 6 equal pieces of dough. Roll out each with rolling pin quite thin (to make equal sized pastries).  Leave a small amount of dough aside to make pumpkin stems. In small pan place on stove on medium heat. Add oatmeal, apples, 1 tablespoon of I Can't Believe It's Not Butter, and cinnamon. Warm together for 3-4 minutes. Dabble mixture in the middle of each pastry. Take knife and cut small strips all the way around mixture. Pull all sides up one at a time around mixture and press together strips at the top. Make a nub of dough for the stem and place on top covering where you pressed strips of pastry together. Place pastries on cookie sheet with non stick cooking spray. Bake for 20 minutes until pumpkins have started to brown. When done add honey or powdered sugar if you please :).

Homemade Chicken Noodle Soup

Fall always reminds me of my dear grandma Elaine's Homemade Chicken Noodle Soup! This has always been her specialty and boy, oh boy is it good! The noodles are by far the best part.  What is better on a nice crisp fall day then a nice bowl of soup? This one is totally calling your name so here is how ya do it..

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Servings: 8

Serving Size: 1 Cup

Calories: 163

Fat: .5 g

Carbs: 21 g

Fiber: 4 g

Protein: 4 g

Points+: 2

Old Points: 3

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Here Are Your Ingredients:

3 large chicken breasts
1/2 small onion - diced
2 tablespoons chicken bullian - low sodium
5 carrtos - skinned and diced
4 celery sticks - diced
2 cups whole wheat flour - A.P.
3 large eggs
2 teaspoons salt
2 teaspoons pepper
1/2 cup water (noodles)
4 cups water (broth)

Take your 4 cups water and bring it to a boil in large pan. Place chicken breasts and chicken bullion inside and boil about 15 minutes or until chicken is all white.
While chicken is baking make noodles. In medium mixing bowl add flour, eggs, and water. Knead together dough forms a ball. Sprinkle a tad of flour on dough and on rolling pin and roll out till dough is about a 1/4th of an inch thick. Cut dough cross wise about 1/8th wide.
When chicken is done shred or cut into pieces.
Add noodles to chicken, and chicken broth mixture.
Now add in remaining ingredients salt, pepper, onion, carrots, and celery.
Let simmer on medium heat until carrots are tender and noodles and fully cooked about 20 more minutes.
Tip: if your soup is too runny for your liking add a little flour to broth and mix. This will thicken it up real quick like!

Here is a picture of Grandma you have her to thank for this one!
Thanks grandma!

By the way this picture was taken at our wedding in Cabo Mexico. Look how little KJ is here sad face they grow up WAY too fast!

Let's Get to KNOW Each Other!!

I have been REALLY wanting to get to know you guys better. So I have been brain storming ways to do this and this is what I came up with... I created this random facts post for you to get to know me and in turn I hope that I get to know you as well! Here are some random and fun facts about me!
Please comment and leave some random facts about you!!

Chocolate Cookie Dough Cake & KJ's Birthday!

WARNING!! This is NOT a skinny recipe!! I know, I know I am SO sorry folks! I ALWAYS get ya the skinny version of the recipe however, it was KJ (my son's) 7th Birthday this weekend and I didn't think that a 7 year old needed a SKINNY recipe. So sorry friends please forgive me! So saying that I am NOT getting you the nutrition information on this one. If you have a special occasion such as a Birthday I think it's okay those few times to not make it skinny. I know you never thought you would read those words from my blog. But really it's true. Yes I am trying to talk myself into why it was okay for me to eat a HUGE piece of this delightful treat!

Here Are Your Ingredients:
2 chocolate cake mixes
1 can chocolate frosting
1/2 can cream cheese frosting
2 tablespoons Kayo Syrup
1/2 cup unsalted butter

1/4 cup granulated sugar

1 teaspoon vanilla

3/4 cup all-purpose flour

3 tablespoons all-purpose flour

1/8 teaspoon baking powder

1/2 cup chocolate chips

Mix cake mixes as directed on box. Spray non stick cooking spray then flour (2) 9x9 cake pans to bake. Bake as directed on package. While cakes are baking make Eggless Chocolate Chip Cookie recipe via Food.com. Click on link for recipe. When cookie dough is made mix together cream cheese frosting and kayo syrup with dough. When cakes are complete let cool completely. Place first cake on platter and frost with chocolate frosting sides and top of cake. Add other cake on top frost sides only with the remaining chocolate frosting. Top with chocolate chip frosting.

We all had a great time with the Birthday boy at a place called Planet Play. Then after the party he was surprised with a sugar glider! Have any of you seen these cute little things? They are very cute and fun. He has been wanting one for over a year now so he was stoked!