Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

 Ingredients:

• 3 small ripe bananas
• 1 1/2 cups uncooked old-fashioned oats
• 1/3 cup powdered peanut butter
• 1/4 tsp. salt
• 1/3 cup mini chocolate chip cookies

Makes 16 Servings (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
2. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave. I also highly recommend adding a touch of ground cinnamon or nutmeg to make these cookies more flavorful. 

Peanut Butter Pancakes

 Ingredients:

• ½ cup creamy, natural peanut butter (no sugar added)
• 4 eggs
• 1 cup zucchini, diced
• ¼ tsp. salt
• ½ tsp. baking powder
• 2 tsp. stevia
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• ½ cup almond flour

Makes 4 Servings (3 pancakes per serving)

1. Place all ingredients into a blender and blend until smooth. 
2. Preheat a large pan over medium heat and spray with nonstick cooking spray.
3. Using a ¼ cup measuring cup, pour the batter into the pan to create pancakes.
4. Cook the pancakes until bubbles start to form on the batter, about 2-3 minutes. Carefully flip using a spatula and continue to cook for another minute.
5. Repeat steps 3 & 4 until all the batter is used.
6. Serve with desired toppings. 

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes/. If  you are a devoted fan of the South Beach Diet, you can enjoy these treats on all 3 phases of the diet. These low-carb pancakes are a great way to start your day or even for Sunday brunch or a weeknight dinner. Yes, you can enjoy breakfast for dinner once in a while. These pancakes are different because they use almond flour and diced zucchini in the recipe which makes them filling. These pancakes are filling and flavorful. You  can use any kind of nut butter such  as peanut, almond, cashew, etc. and your pancakes will be just as delicious. I highly recommend adding a touch of cinnamon or nutmeg while mixing these pancakes for more flavor. Feel free to pile on your favorite low-carb toppings such as peanut butter, berries, nuts or plain Greek yogurt. Just make sure to count anything you add towards your Healthy Fats, Proteins or net carbs for the day. 

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Cinnamon Rolls

 Ingredients:

Rolls:

• ½ cup almond flour
• 1 packet South Beach Diet Simply Fit Vanilla Shake Mix
• 1 tsp. baking powder
• 1 Tbsp. cinnamon
• ½ cup peanut butter
• ½ cup pumpkin puree
• ½ cup coconut oil melted (measured solid)

Glaze:

• ¼ cream cheese, softened
• ¼ cup whole milk
• 3 Tbsp. Swerve granulated sweetener
• 2 tsp. lemon juice

Makes 12 Servings (1 roll per serving)

1. Preheat the oven to 350 F and spray a 12 muffin tin with cooking spray or line with baking cups. Set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the wet ingredients and mix until fully incorporated.
3. Distribute the cinnamon roll batter evenly amongst the muffin tin. Bake for about 15 minutes. Cinnamon Rolls are done when a toothpick comes out clean. Allow to cool in the muffin tin for about 5 minutes, before transferring to a wire rack to cool completely.
4. Once cooled, prepare your glaze by combining all ingredients and mixing until combined. Drizzle over the Cinnamon Rolls.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeahdiet.com/recipes. These cinnamon rolls were just fair. They were not the traditional cinnamon rolls you normally eat. They had a nice flavor to them but the texture wasn't there. Also, the cream cheese icing was to watery and it wasn't think and gooey. 

Chocolate Peanut Butter Mug Muffins

Ingredients:

• 2 Tbsp. creamy natural peanut butter, unsalted and unsweetened
• 1 ½ Tbsp. unsalted butter or ghee
• 1 Tbsp. ground flaxseeds
• 1 scoop (about 2 Tbsp.) keto friendly vanilla protein powder
• ¼ tsp. baking powder
• 2 ½ Tbsp. full-fat sour cream or plain whole-milk Greek yogurt
• 1 large egg
• 2 tsp. powdered erythritol sweetener
• 2 Tbsp. sugar-free chocolate chips

Makes 2 Servings (1 muffin per serving)

1. Split all ingredients except for the chocolate chips between two large mugs. Whisk with a fork until well combined.
2. Stir in the chocolate chips.
3. Cook in the microwave for about 1 to 1 ½ minutes, until the mixture is set in the center.

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Peanut butter and chocolate is a delicious and decadent combination. You can enjoy this muffin in minutes and it is melt-in-your-mouth delicious. if you want to give these muffins a more chocolatey flavor and creamier texture, add 1/2 a tablespoon  of unsweetened cocoa powder  and increase the sour cream or yogurt to 3 tablespoons and you will be satisfied. You can enjoy these muffins anytime of day. 

Peanut Butter & Tahini Protein Bites

Ingredients:

• 1 cup unsalted natural peanut butter
• 1/4 cup tahini
• 1 tbsp. MCT oil
• 1/4 cup coconut flour (plus 1-2 tablespoons, if needed)
• 2 tbsp. ground flaxseeds
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 tbsp. keto-friendly vanilla protein powder
• 4 tbsp. collagen peptides
• 2 tbsp. powdered erythritol sweetener (confectioners' sugar)
• 1/4 tsp. Himalayan pink salt

Makes 24 balls (1 ball per serving)

1. Line a flat serving platter or a baking sheet with parchment paper and set it aside. 
2. Mix together the peanut butter, tahini, and MCT oil in a large bowl until smooth. 
3. Add the coconut flour, flaxseeds, cinnamon, nutmeg, protein powder, collagen peptides, erythritol, and salt; stir it thoroughly. 
4. Scoop outa rounded tablespoon of the mixture and form it into a ball; roll it onto the desired garnish, and place it on the prepared baking sheet. Repeat until all the mixture has been used (approximately 24 balls). 
5. Place the balls in the freezer and let them chill for about 10 minutes, or until firm. The balls are best stored in an airtight container in the freezer and can be kept for up to 2 months. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These delectable bites are delicious as a snack during the day or after dinner. You can choose from among the following flavors for an optional garnish: sesame seeds, cacao nibs, carob powder, hemp seeds, and/or toasted shredded unsweetened coconut. The combination of peanut butter and chocolate makes a decadent flare. You can use any kind of nut butter in this recipe and the protein bites will still be delicious. 

Chocolate Chip Cookie Dough Bites

Ingredients:

• 1/2 cup cashew butter 
• 2 tbsp. coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/2 tsp. vanilla extract
• 1/4 cup coconut flour
• 1/4 tsp. salt
• 2 tbsp. sugar-free chocolate chips

Makes 12 Balls (1 ball bite per serving)

1.  Stir together the cashew butter, coconut oil, granular sugar, and vanilla extract in a small bowl. Add all the remaining ingredients and stir well to combine. 
2. Transfer the bowl to the refrigerator to chill for 15-20 minutes, or until firm. 
3. Using a heaping tablespoon, portion the cookie dough into 12 balls.
4. Place the balls in a container with a lid and store them in the refrigerator for up to a week. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Chocolate chip cookie dough is a guilty pleasure for a lot of people but this keto-friendly version is good for you and it tastes just as delicious as regular cookie dough. These cookie dough bites are packed with flavor and they are delicious when they are eaten cold. This recipe calls for cashew butter but you can use almond or peanut butter and the cookie dough bites will be just as delectable. You can also use almond extract in this recipe in place of the vanilla extract. 

Peanut Butter Cups

Ingredients:

• 1/3 cup cocoa powder, unsweetened
• 1/2 cup coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 6 tbsp. natural peanut butter, unsweetened
• coarse sea salt, for topping (optional)

Makes 6 Servings (1 cup per serving)

1. Line a 6-count muffin tin with paper cupcake liners.
2. Whisk together the cocoa, coconut oil, granular sugar and vanilla extract in a small bowl.
3. Scoop 1 rounded tablespoon of the cocoa mixture into the bottom of each muffin cup.
4. Place the muffin tin in the freezer and leave it for 5 minutes to allow the chocolate to solidify. 
5. Scoop 1 tablespoon of the peanut butter into each muffin cup, spreading it into an even layer.
6. Top the peanut butter with another tablespoon of the cocoa mixture. 
7. Freeze the peanut butter cups for another 5 minutes. 
8. Top each peanut butter cup with a pinch of coarse sea salt if desired.
9. Serve immediately or transfer to a container in the refrigerator to store for up to 1 week. 

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love the combination of peanut butter and chocolate? You can have your peanut butter cups and eat them too in this recipe. These sweet treats contain natural ingredients and A LOT less sugar than the ones you would buy at the store. I added a touch of almond extract to enhance the nutty flavors. You can also completely eliminate the sugar in these cups and the cups will still taste delicious. If you don't like peanut butter, feel free to substitute any other nut butter of your choice and the cups will still be delicious. 

Chocolate Chip-Peanut Butter Pie

Ingredients:

• 1/2 cup reduced-fat creamy peanut butter
• 1/2 (8 oz.) package light cream cheese, softened
• 1/4 cup tax-free cream cheese, softened
• 1 (12 oz.) can fat-free sweetened condensed milk
• 2 tbsp. lemon juice
• 1 cup thawed frozen light whipped topping
• 5 tbsp. mini semisweet chocolate chips 
• 1 (6 oz.) prepared Graham Cramer crust

Makes 16 Servings (1/16 of our pet serving)

1.  With an electric mixer on medium speed, beat peanut butter, light cream cheese, and fat-free cream cheese in a large bowl until smooth. Gradually beat in condensed milk and lemon juice until blended well. 
2.  With a rubber spatula, fold in whipped topping and with 4 tablespoons of chocolate chips just until whipped topping is no longer visible. 
3. Spoon peanut butter-mixture into prepared piecrust and smooth top. Chop remaining 1 tablespoon chocolate chips and sprinkle over top. Cover pie loosely with plastic wrap and freeze until firm, at least 4 hours or up to overnight. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The combination of peanut butter and chocolate is delightfully delicious If you make this pie into mini pies, they will be just as delicious and satisfying. 

Mini Peanut Butter Ice-Cream Sandwiches

Ingredients:

• 2 oz. light cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/4 cup creamy peanut butter
• pinch salt (optional)
• 1 1/2 cups thawed frozen whipped topping
• 24 chocolate wafer cookies

Makes 12 Servings (1 ice cream sandwich per serving)

1. With electric mixer on medium speed, beat cream cheese, confectioners' sugar, peanut butter, and salt (if using) in a medium bowl until smooth. Beat in whipped topping until just combined.
2. Place 1 1/2 tablespoons of peanut butter filling on flat side of each wafer cookie; place second cookie, flat side down, on top to form sandwiches, lightly pressing down. Arrange cookies on small baking sheet and freeze until firm, about 1 hour.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These home made ice cream sandwiches are deliciously flavorful. Peanut butter and chocolate make a very tasty combination. The peanut butter filling is light, fluffy and flavorful. You can also use almond butter in this recipe and the sandwiches will still be delicious. I highly recommend using homemade chocolate wafer cookies in this recipe because you know the ingredients in the wafers. These homemade ice cream sandwiches are better than the one you buy at the grocery store you will make these again and again.

Chocolate-Peanut Butter Squares

Ingredients:

• 3 cups popped plain popcorn
• 2 cups crisp rice cereal
• 2 cups circle oat cereal
• 1/3 cup unsalted peanuts, chopped
• 1 tbsp. unsalted butter
• 1 oz. unsweetened chocolate, chopped
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/4 cup creamy or chunky natural peanut butter
• 3 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla extract

Makes 24 Servings (1 square per serving)

1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
3. Put the butter and chocolate in a large skillet set over low heat. Cook, stirring, until melted, 1-2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2-3 minutes.
4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by the number of ingredients in these sweet treats. I like to think of these treats as a sophisticated take on Rice Krispie Treats or a nutty cereal crumble. If these squares don't turn out as the squares as planned, use these treats as a crumble in yogurt or on top of ice cream for a flavorful crunch.

No-Cook Peanut Buttery Cookie Dough Bites

Ingredients:

• 3/4 cup canned chickpeas, rinsed and drained
• 1/3 cup packed dark brown sugar
• 3 tbsp. creamy peanut butter
• 1 tsp. light cream cheese
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 2 tbsp. whole-wheat flour
• 2 tbsp. peanut butter chips
• 2 tbsp. confectioners' sugar
• 2 tbsp. unsweetened cocoare made

Makes 36 Servings (1 cookie per serving)

1. Combine chickpeas, brown sugar, peanut butter, cream cheese, vanilla, salt, and baking soda in a food processor; process until very smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until dough is chilled, at least 1 hour or up to 4 hours.
2. Using  a melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
3. Whisk together confectioners' sugar and cocoa in a small bowl. Sprinkle 2 tablespoons of sugar cocoa mixture over dough balls and toss until coated evenly. Set aside remaining sugar-cocoa mixture. Arrange dough bites on serving plate; refrigerate up to several hours. Dust with remaining sugar-cocoa mixture just before serving.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook Don't be intimidated by these sweet treats. They are actually tasty. The combination of peanut butter and chocolate is divine. If you don't have peanut butter chips, substitute dark chocolate chips and they will be just as tasty. You'll forget these cookie dough bites are made of chickpeas. Chickpeas add protein and fiber to these sweet treats so you'll forget they are good for you.

 

Brown Rice Crispy Bars

Ingredients:until

• 2 tbsp. almond or peanut butter
• 3 cups mini marshmallows (about half of 10 oz. bag)
• 2 cups puffed brown rice cereal
• 1 cup whole-grain cereal flakes
• 2 tbsp. mini semisweet or dark chocolate chips

Makes 16 bars (1 square per serving)

1. Spray an 8-inch square baking pan with nonstick spray.
2. Put almond butter in a large saucepan and cook, stirring, over medium-low heat until softened, about 30 seconds. Add marshmallows and cook, stirring, until somewhat melted but still lumpy, about 2 minutes.
3. Spray rubber spatula with nonstick spray. Remove saucepan from heat and immediately use rubber spatula to stir in rice cereal, whole grain cereal, and chocolate chips until combined well.
4. Scrape marshmallow mixture into prepared baking pan, pressing down with rubber spatula to form even layer. Refrigerate until bars are firm, about 30 minutes. With sharp knife with nonstick spray, cut into 16 squares.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love peanut butter, chocolate, marshmallows, this sweet treat is for you. These sweet treats are a sophisticated version of Rice Krispie Treats. The peanut or almond butter give a nice touch to these treats and make them rich and creamy. I highly recommend using dark chocolate chips in this recipe because dark chocolate has a richer taste to it. One bite of this treat and you'll be hooked.



Chocolate Pie with Crispy Peanut Butter Crust

Ingredients:

• 3 tbsp. unsweetened natural peanut butter
• 2 cups toasted rice cereal
• 1 package (1 1/2 oz.) sugar-free reduced-calorie instant chocolate pudding mix
• 2 cups fat-free milk

Makes 8 Servings

1. Coat an 8 or 9-inch pie plate with cooking spray.
2. In a saucepan over low heat, warm the peanut butter until melted. Remove from the heat and stir in the cereal. Press the cereal mixture into the bottom and up the side of the pie plate. Freeze for 1 hour.
3. Prepare the pudding according to the package directions, using the milk. Immediately pour the pudding into the prepared pie crust. Refrigerate for at least 1 hour before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. If you love the combination of peanut butter and chocolate, then you'll love this dessert. This dessert is very easy to make on a Sunday afternoon and can be enjoyed throughout the week. The combination of chocolate pudding mixed with rice cereal and peanut butter is so delicious. You can use cashew or almond butter in place of the peanut butter if you want to try something different. I do highly recommend using the South Beach Pudding recipe if you want homemade chocolate pudding in this recipe because homemade pudding tastes better than the store-bought chocolate pudding.

Peanut Butter-Banana Pancakes

Ingredients:

• 1 3/4 cup 100% buckwheat flour
• 1/4 cup coconut flour
• 2 tsp. monk fruit natural no-calorie sweetener (baking formula)
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 cups + 2 tbsp. fat-free milk
• 1 large egg
• 1 tbsp. all-natural peanut butter
• 1 tbsp. extra-virgin olive oil
• 1 tsp. pure vanilla extract
• olive oil cooking spray
• 2 medium bananas, thinly sliced

Makes 12 Pancakes (2 pancakes per serving)

1. In a large bowl, combine the buckwheat flour, coconut flour, monk fruit sweetener, baking soda, cinnamon, and salt. Mix thoroughly.
2. In a separate bowl, whisk together milk, egg, peanut butter, oil, and vanilla. Add the wet ingredients to the dry and mix well with olive oil and heat over medium heat.
3. Lightly spray a large skillet with olive oil and heat over medium heat.
4. For each pancake, pour 1/4 cup batter into the skillet. Place 3 slices of banana on each pancake. Cook until small bubbles form near the middle of the pancake and it is golden brown on the underside (take a peek), 1-2 minutes. Flip and cook until golden brown on he other side, another 1-2 minutes. Repeat until no batter remains (it should yield 12 pancakes).

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These waffles can be made in 30 minutes or less and will be enjoyed by family and friends every day of the week. The combination of peanut butter and bananas is not only heavenly delicious but all packed with fiber and protein. You can use almond butter, crunchy or smooth peanut putter and even cashew butter in this recipe and your pancakes will still be good. You can even make these as waffles and they'll taste just as good and will be easier to put away in the freezer. Plus, the waffles will come out beautiful in the waffle iron and the texture will be just as fluffy. The great thing about these waffles us that there is no granular sugar in these treats. If you don't want to go completely gluten-free, use whole wheat or all-purpose flour in place of the buckwheat flour and use baking powder in place of the monk-fruit sweetener. You won't need to add sugar-free syrup or other toppings because the bananas are moist and naturally sweet.

Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Ingredients:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp table salt
• 3 small bananas, ripe, mashed (about 1 1/2 cups)
• 1/4 cup plain low fat Greek yogurt
• 1/3 cup sugar, granulated
• 1 large egg
• 1 tsp vanilla extract
• 10 Tbsp. mini chocolate chips
• 4 spray cooking spray
• 1 cup lite whipped topping
• 3 Tbsp. creamy peanut butter

Makes 24 Servings (1 cupcake per serving)

1. Preheat oven to 350ºF.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
3. Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.
4. Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve.

WW POINTS VALUE: 2 pts.



Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. These delicious treats are packed with flavor and are great for any occasion. These cupcakes are very cake-like in texture but you can really taste the cocoa, bananas and the chocolate chips in this sweet treat. I highly recommend adding a touch of cinnamon and nutmeg into this cupcake for a more Mexican chocolate taste. The peanut butter frosting adds a touch of protein and a nice touch to the cupcake.

Beef Kebabs with Peanut Dipping Sauce

Ingredients:

• 1/2 cup reduced-sodium soy sauce
• 2 tbsp. granular brown sugar substitute
• 2 tbsp. granular sugar substitute
• 4 garlic cloves, minced
• 1 1 /2 lbs. sirloin steak, 1 1/2" thick, cut into 1" in pieces
• 1/2 cup creamy unsweetened natural peanut butter
• 3/4 cup water
• 3 tbsp. fresh lime juice
• 1 tbsp. finely chopped ginger
• 1/4 tsp. crushed red pepper
• 1 green bell pepper, cut into squares
• 1 red bell pepper, cut into squares
• 1 large onion, cut into wedges

Makes 4 Servings

1. Ina  shallow dish, combine  half od the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
2. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, lime juice, ginger, crushed red pepper, the remaining half of the sot sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and  the remaining 2 pressed garlic cloves. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
3. Coat a grill rack with cooking spray. Preheat the grill to high.
4. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Serve with the peanut sauce.

WW POITNS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can have your steak and eat it too when your on a diet. I don't like to think of this as diet food. I prefer to call it a healthy lifestyle that can be bold and colorful. These kebobs are bold and colorful. If you enjoyed peanut butter as a kid, you'll love this dipping sauce with the beef and vegetables. These kebobs are just as delicious without the peanut sauce as well. Don't forget to season the steak with salt and pepper to taste. 

Peanut Butter Choclate Chip Cupcake

Ingredients:

Cake:

• 1 cup unbleached all purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 6 tbsp. unsalted butter, at room temperature
• ¾ cup smooth all natural peanut butter, at room temperature
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 cups semi-sweet chocolate chips

Frosting:

• 6 ounces unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk

 

Makes 12 Cupcakes
For Cakes:

1. Preheat oven to 350 degrees.
2. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter.
3.  Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand.
4.  Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

1. Combine sugar and salt in bowl. Combine milk and vanilla in bowl.
2. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency.
3. Frost on top of cooled cupcakes.

 WW POINTS VALUE: Who knows?

 

Note: This is Candace Nelson's official recipe for the official Sprinkles Peanut Butter Chocolate Chip cupcake. I highly recommend visiting a Sprinkles cupcakery if you ever have the chance. It's a cute little cupcake boutique where they sell a wide variety of gourmet cupcakes. You can also buy the cupcake mixes at the boutique as well but I think it's more fun to make the Sprinkles Cupcakes from scratch. This gourmet cupcake is sort of like a healthy cupcake because it's packed with protein (from all the peanut butter). I made these cupcakes last weekend during the football playoffs and they were delicious. I didn't have any peanut butter on hand so I used almond butter instead. I also added 2 tablespoons of unsweetened cocoa powder along with the all-purpose flour as well as 1/2 teaspoon of almond extract for a little more almond and chocolate taste. The results were successful. I couldn't get away from the almond and chocolate flavors. You can use any kind of nut butter in this recipe and I  think the cupcakes will still be delicious. The combinations of nuts and chocolate is so heavenly when it's done right. These treats are the perfect after-dinner treat and great for a party or get- together. Chef Nelson, you have done it again with your gourmet cupcakes. For more information on Sprinkles Cupcakes, visit www.sprinkles.com.

 

Strawberry Elvis Breakfast Sandwiches

Ingredients:

• 6 strawberries, hulled and sliced
• 1 tsp. granulated sugar
• 1 tbsp. water
• 1/2 tsp. fresh lemon juice
• 8 slices multigrain bread, toasted
• 4 tbsp. reduced-fat creamy peanut butter
• 2 medium bananas, sliced

Makes 4 Servings

1. Combine strawberries, sugar and water in a small skillet over medium heat. Cook, stirring, until strawberries soften, 2-3 minutes. Remove from heat and stir in lemon juice.
2. Meanwhile, spread one side of 4 slices of bread with 1 tablespoon peanut butter. Top each with one fourth of the strawberry slices and one fourth of the banana slices. Cover sandwiches with remaining 4 slices bread. Cut each sandwich in half on an angle. Serve immediately, or wrap in plastic and refrigerate up to 2 days.

WW POINTS VALUE: 7 pts.

 

Note: This recipe  appears in the WW Tastier Than Takeout Cookbook. This sandwich is great for breakfast, lunch, dinner and even for Sunday brunch.You can substitute 1 tablespoon of strawberry fruit spread in place of the strawberries and the points value will no be affected. You can also use any kind of berries in this sandwich and it will still be delicious. you can also use almond butter in place of the peanut butter and the sandwich will still be delicious. People of all ages will loves this sandwich because it's packed with all your favorite guilty pleasures and full of flavor. You will love the combination of bananas, strawberries and peanut butter in between 2 pieces of bread. Elvis Presley was known for craving peanut butter and banana sandwiches anytime, anywhere. If he were alive today, I think he would totally approve of this sandwich, thank you very much.

Green Apple & Peanut Butter Sandwich

Ingredients:

• 1 tbsp cream or crunchy trans-fat-free peanut butter
• 1 large whole-grain crispbread cracker
• 1/8 Granny Smith Apple, thinly sliced

Makes 1 Servings

 

Spread peanut butter on cracker and top with apple slices

 

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This tasty snack will quickly fill you up when hunger strikes. This sandwich can be made in 15 minutes or less and is just as delicious as a healthy bar or candy bar. You can use any kind of healthy peanut butter with this recipe such as almond butter, macadamia butter and it will still taste just as delicious. This sandwiches are also good when you're watching a movie. 

New-Fashioned Peanut Butter Cookies

Ingredients:

• 6 tbsp trans-free margarine. softened
• 1/2 cup unsweetened natural creamy peanut butter, at room temperature
• 1/4 cup granulated brown sugar substitute
• 1/4 cup granulated sugar substitute
• 1 large egg, at room temperature, lightly beaten
• 1 tsp vanilla extract
• 1 1/4 cups sifted oat flour
• 1/4 tsp baking powder
• 3 tbsp salted peanuts, chopped

Makes 24 Cookies

1. Place an oven rack in the middle position and preheat the oven to 350 F.
2. In a large bowl, with an electric mixer on medium speed, beat together the margarine and peanut butter for 1 minute, or until very smooth. Add the brown sugar and sugar substitutes and beat for 2 mintues, or until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating unti lvery smmoth and a little fluffy. Mix in the flour and baking  powder, beating until a moist but cohesive dough forms. Stir in the peanuts.
3. Drop by the tablespoons about 2 inches apart on nonstick baking sheets. Use the tines of a fork dampened in cold water, flatten each cross-hatch pattern until 2 inches in diameter.
4. Bake for 15 mintues, or until golden brown.Remove to a rack to cool.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. I was glued to the TV when they were trying to get the Boston Marathon Bomber and I was craving for dessert. I also needed to keep busy and was craving peanut butter. These cookies totally hit the spot. You can use anykind of peanut butter, almond butter, etc in this recipe as well as any knid of nuts and the cookies will still be delicious. You can use all-purpose flour in this recipe if you don't have any oat flour on hand. You can also add some chocolate chips but they may affect the points value.