Peanut butter cookie dough Cadbury eggs




2 servings 

Each serving provides 
1 fueling 
1 snack 

1 Brownie - fueling 
1 Chocolate chip cookie soft baked - fueling
6 tablespoons water 

Pb2 topping 
4 tablespoons PB2 
3 tablespoons cold water

I used a silicone egg mold but any silicone mold will work. I have found the ice cube size is best and easier to eat. 
In a bowl add your brownie contents and 3 tablespoons  cold water. Use a spoon to gently spread a layer around the inside of the mold. Reserve some if you want for the bottoms. Mix your cookie fueling the same with 3 tablespoons cold water in a bowl. Then put in the middle. Add the remainder of your brownie mix if you saved some. Freeze till frozen solid. Mix your PB2 with the cold water and set aside. Add more water if you want it more runny.  Easy to remove when using silicone mold. Place on your plates. Divide and put your PB mixture over top.

Remember this is 2 meals so all depending on the size of your molds depends on how many you get. Think of that as you are making them. 
In this picture I get 2 eggs per serving. 









Comments

Post a Comment

Popular posts from this blog

Cottage cheese chips

Image
1 serving  Each serving provides  1/2 leaner 1 condiment  3/4 cup 2% cottage cheese  1/2 teaspoon everything but bagel seasoning  Preheat oven to 350. Mixed the 2 items together. Line a cookie sheet with parchment paper and lightly spray with nonstick spray. Put 1/2 teaspoon mounds on cookie sheet and bake for approximately 8 minutes. Always double check oven because every oven is different. It also depends on if you want them more cooked. Cook just till they start to brown around the edges. Take out of oven; cool just for a minute or so then gently pull off. They will get crispy. Approximately 24 chips but that depends on your size and how many you eat before you count!  As you can see some of mine got very brown experimenting with the correct time in oven. 
Read more

Chicken verde casserole

Image
4 servings each serving provides   2 greens  2 3/4 condiments  1 leaner  1 healthy fat INGREDIENTS •             20 oz frozen cauliflower florets (about 4 cups) •             4 oz low-fat cream cheese, softened •             1 lb cooked chicken, shredded •             ½ cup Salsa Verde •             ½ tsp kosher salt •             ⅛ tsp ground black pepper •             1 cup shredded sharp reduced-fat cheddar cheese •             ¼ cup low-fat plain Greek yogurt •   ...
Read more

Sour Cream Beef Bake

Image
Makes 6 servings Per serving 1 Lean 1 2/3 Green 2 Condiments 1 1/2 Cup cauliflower rice 15 ounces cooked 85-94% lean ground beef 1 1/2 Cup Rao's marinara sauce 1/2 Cup sour cream 1 1/2 Cup 1% cottage cheese 2 Cups reduced fat shredded cheese 1/2 Cup green onion 1/2 Teaspoon salt 1 Teaspoon pepper This recipe can be made into a complete lean and green by increasing the cauliflower rice to 5 cups or 3 cups cauliflower rice and 2 cups zucchini cubes. And increase the Raos to 2 cups.  The breakdown then would be   Serves 6 Each serving provides  1 lean  3 greens 2 condiments  Preheat oven to 350. Place the cauliflower rice in a 2.5-quart baking dish. Microwave 4-5 minutes or until tender but not mushy.  After cooking, set aside (leave in the casserole dish). In a large skillet or pot, cook the ground beef over medium-high heat until browned, 7-10 minutes.  Drain and stir in the tomato sauce, salt, and pepper. In a mixing bowl, stir together the cottage ch...
Read more