Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Nothing Like a Steak on the Grill

I love spring and I especially love summer. I love when it is hot out! Call me crazy but it just makes me feel so good! And we got our new grill just in time for the warm weather. We saw this cool one at Home Depot…it is a 5 burner grill plus a smoker! I cannot wait to use it. Hubby ordered it for me and it came the other day.

While he was out and about I thought I would surprise him and start putting it together. I was in the middle of assembly when he came home and took over. This was my way of saying “thanks” for all his help with the garden bed.

Now I know he was very appreciative of  my help with putting this beast together, but what I’m sure he was most happy about was this great steak dinner I prepared.

(By the way, that little piece on the right cut off from the steak is my 3 oz. portion… 😦 a whopping 5 WW points plus!!)

So, here is an easy steak marinade recipe. If you’re able to whip this up in advance I’d recommend marinating overnight. As always with marinade the longer you leave it in the better the flavor will be. I only marinated the steak for about 1 1/2 hours but it still had an awesome flavor. For the side, I made a foil packet of potatoes, corn, and onions seasoned with salt, pepper, thyme and rosemary and a little splash of olive oil, which I threw on the grill with the steak. Yummy Yummy!!

Here’s to grilling season!!!

Easy Steak Marinade (Makes enough to marinate about 16 oz. of steak)

1/4 cup balsamic vinegar

2 tablespoons soy sauce

1 tablespoon minced garlic

1 tablespoon honey

1 tablespoon olive oil

1/4 teaspoon ground black pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/4 teaspoon liquid smoke flavoring

1 pinch cayenne pepper (optional)

  1. In a small bowl, whisk all ingredients together. Place meat in a Ziploc bag and add the marinade.
  2. Marinate for at least an hour, but for best results allow to marinate 12-24 hours.
  3. Grill steaks to desired doneness.
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Raised Garden Bed Part 2: Success!

Wow, am I sore today! When I started this raised garden bed project, I thought it was going to be easier than actually making a garden in the ground…it probably was, but it was still a lot of hard physical work. But totally worth it!! It came out just the way I wanted it.

I found this step-by-step guide  on how to make the garden bed. Hubby read through it to get the basic idea, but we did do it a little bit differently. I started by choosing the spot in the yard and measuring it off. Then digging up the grass and turning the soil, which was by far the hardest part.

Meanwhile, Hubby worked on cutting the wood. We used four 2x6x8 pieces for the longer sides, and two 2x6x8 pieces, both cut in half for the shorter sides. For the posts we bought one 4×4 post and cut it into four 15 inch pieces.  Hubby then assembled the longer sides only by attaching the 2x6x8 pieces to the post with 4 inches of the post above the sides to go into the ground.

We dug out only the first two holes for the posts and then put in the first side of the bed. We measured out 4 feet from the posts and dug the other two holes, repeating with the second longer side.

Once the longer sides were securely in place, we nailed the smaller sides to the posts.

Next, we lined the box with 1/4″ hardware cloth to help keep out small rodents.

Finally, we added the bags of topsoil. We used 10 bags (2 cu. ft.) of Miracle Grow Garden Soil. If you want to fill your box completely to the top you will need a few more bags. The website mentioned in the beginning of the post states that you will need 32 cu. ft. of top soil. We felt the 10 bags was’s a good 10″ of soil in the box.  Once I start planting I may add more if it seems like this is not enough, but for now I think it will be ok.

Now all that is left is to finish planting the seeds. Due to some rain showers I am holding off on planting the seeds, but hopefully it will clear soon and I’ll get them in the bed. I plan to grow herbs and veggies (basil, thyme, rosemary, oregano, zucchini, tomatoes, scallions, green beans).

I am very pleased with the final result! It definitely wasn’t difficult, but it was a lot of physical labor….and I never could have done it without my Hubby helping me out!

Hopefully in a few short months I’ll have my fresh herbs and veggies to add to my “Marvelous Meals”!  Stay tuned!!!






Raised Garden Bed Project Part 1



Last year I decided I wanted a small herb garden so Hubby & I worked together to dig up the land and make it happen…and much to my surprise everything actually grew. This was the first time I ever did any type of gardening (and basically any type of “yard work”) so I didn’t really expect much. When everything grew and I was able to go out each day and get fresh herbs for my cooking I was hooked. Fast forward through the winter and it’s time to grow some real food! I decided to do a raised garden bed because that seemed easier than working the land, so I emailed Hubby a picture of what I wanted…he did a little measuring and we were off to Home Depot for the supplies.
So today he’ll be making the bed and helping me with putting the posts in the ground. Then I’ll do the rest and get to planting my herbs & veggies!! Wish me luck and stay tuned for “Part 2”!!



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Filet Mignon with Red Wine Balsamic Sauce

Need a recipe for date night? Want to impress company? Here is a really really easy recipe for filet mignon that tastes like it was made in a restaurant.

Every few weeks, I like to buy some really good steaks from the local farmer’s market.  Getting a good cut of meat is important and I’ve learned from experience that you can’t always get good quality at the grocery store. A butcher or farmer’s market is definitely the way to go….even if it is a little bit more expensive. Plus, I’ll bet you’ll be surprised to see that the prices aren’t even that much more so go ahead and treat yourself once in a while.

For my filet mignon, I always pan sear them and then finish them in the oven. I’ve found that this is better than trying to cook them completely in the pan. If you are not paying attention they can get burned or overdone. Searing to a nice brown color on both sides and then putting it in the oven is definitely the way to go! Also, I keep my steaks in the same pan for the whole cooking process so I don’t have as much to clean up. 🙂 If you do not have oven-safe pans then you will need to transfer the steaks to a baking pan.

For the sauce, you can use any type of red wine. I usually use Chianti because that is what I like, but I’ve used other kinds if I didn’t have the Chianti on hand. This sauce tastes great with pretty much any cut of beef and I’ve used it for a variety of dishes, but my favorite to use it with is the filets. Also, you can increase or decrease the amount of brown sugar based on your preference.

Ok….now make sure to try this and you will definitely be shocked at how good it tastes and how little work it required. But don’t tell your date or your guests that it was easy…you want them to think you slaved away making a gourmet meal! 😉

Filet Mignon with Red Wine Balsamic Sauce

2 (4 ounce) filet mignon steaks

salt and pepper, to taste

1 tbsp. olive oil

1 clove garlic, minced

1/2 cup balsamic vinegar

1/2 cup dry red wine

1 tbsp. brown sugar

1-2 tbsp. butter

  1. Preheat oven to 400 degrees F.
  2. Sprinkle salt and pepper over both sides of steak.  Allow steak to sit out at room temperature for about 10 minutes prior to cooking.
  3. Heat an oven-safe saute pan over medium heat and add olive oil.
  4. Place steaks in hot pan, and cook for 2 minutes on each side, or until nicely browned.
  5. Transfer pan to oven and heat steaks to desired doneness, checking temperature of meat every 2-3 minutes. For a medium well steak the temperature should be between 153-157 degrees F. Remember, the temperature will raise 3-5 degrees more as it rests once it is out of the oven. I remove my steaks from the oven at 157 degrees F, which usually takes about 8-10 minutes.
  6. Once steak is cooked to desired doneness remove from pan and set aside, allowing to rest. Cover loosely with foil to keep from getting too cool.
  7. To the pan add the garlic and cook over medium high heat, stirring until fragrant about 30 seconds or so.
  8. Add the red wine to pan, scraping any bits of meat that are stuck to the bottom.
  9. Add the balsamic vinegar and bring to a light boil. Simmer until sauce is reduced by about half (5-10 mins).
  10. Add brown sugar and stir until dissolved.
  11. Remove sauce from heat and whisk in 1 tbsp. butter.  Taste sauce and add another tbsp. of butter, if desired.
  12. Spoon sauce over steaks and serve immediately.
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Italian Classic Slimmed Down

So I have finished week 6 on Weight Watchers with a total loss of 12 lbs. Not too bad although my weight loss has slowed a bit. I’m afraid to admit that I might be forced to start exercising regularly. I know I should be doing this anyway, but I’m not going to lie…I pretty much hate exercise. I’ve done it in the past because I know it is important not only for weight loss but for your overall health, but I’ve never been able to stick to any type of exercise plan. So this upcoming week my goal is to start moving a bit…wish me luck!!!

At least the eating part of losing weight has started to get easier. There are days when I’m still hungry, but not like before. I’m getting more and more creative with ways to “slim down” my favorite foods. I have to say this makes life a lot easier. There is nothing worse than the feeling of deprivation. Even if I can’t come up with a slimmed down version of something, I do not deprive myself. I actually can eat just a small amount and feel good about it. I have definitely surprised myself this time around with my change in thinking….before it was “well I already had one bite of cheesecake so I’ve ruined whatever good I’ve done; might as well go ahead and eat the whole piece.” But now I genuinely am happy to only have one small sliver of cake, or only one cookie, or one piece of candy. I’ve heard this many times before and I’m sure you have too. For some reason I could just never control myself when it came to treats or “junk food” and when I say control myself I mean I would always want more and more and more. I could not just eat one or two so I thought it was better to just avoid it all together. Ultimately though I would always end up over-indulging….and I always thought this was just the way I am. I really never thought I could change.

If this sounds familiar, I am here to tell you that you actually can change your thinking and maybe you think you have no will-power but it is within you….you just have to find what works for you. This is coming from someone who thought they would never be able to change and would never be satisfied with just one small bite of something.

Now, if I can just change my thinking when it comes to exercise…..

Until then here is a Slimmed Down Sensation for Chicken Franchaise (sorry about the quality of the pics. Forgot to take some so snapped a few on my phone before we ate). A favorite Italian dish of mine, which like a lot of dishes uses lots of oil and butter. So, this was a pretty easy one to slim down since it’s mostly about cutting down on the “bad stuff.” The whole recipe, including the lemon pasta is only 10 WW Points Plus. Serve with a big heaping of veggies on the side and you’ll feel like you just ate at a fine Italian Restaurant.

Slimmed Down Chicken Francaise (Serves 1; WW points plus = 10)


4 oz. boneless, skinless chicken breast, pounded to about 1/4″ thick.

1 tsp. olive oil

1 tbsp. whole wheat flour

1 tbsp. refrigerated egg substitute (such as Egg Beaters)

1/4 tsp. salt

1 pinch black pepper

1 clove garlic, minced

2 tbsp. white wine

2 tbsp. chicken stock

1/2 medium sized lemon, sliced thin

1/2 tbsp. fresh chopped parsley

Lemon Pasta:

1/2 cup cooked whole wheat spaghetti

1/2 tsp. olive oil

1 tsp. fresh lemon juice

1 tsp. seasoned bread crumbs

salt & pepper, to taste

1/2 tsp. garlic powder

1/2 tbsp. fresh chopped parsley

  1. Cook spaghetti per package directions. Set aside.
  2. Prepare chicken by pounding it to about 1/4″ thickness with a meat mallet or rolling pin. Sprinkle salt and pepper on both sides of chicken.
  3. Heat a skillet over medium heat and add oil.
  4. Place the flour and egg substitute in two seperate shallow bowls.
  5. Dredge the chicken in the flour, coating well on both sides, shaking off any excess. Then dip the chicken in the egg substitute making sure to drip off any excess.
  6. Add to the hot oil and cook for about 3-4 minutes per side. Use a meat thermometer to determine if the chicken is fully cooked. It should read 180 degrees F.
  7. When the chicken is cooked, remove it from the pan and set aside, covering loosely with foil to keep warm.
  8. To the pan, add the garlic and saute for about 30 seconds or until fragrant. Next add the wine, chicken stock and the slices of lemon. Continue to cook over medium-high heat for a few minutes, until reduced slightly.
  9. Pour sauce over chicken.(Remove lemon slices, if desired. The flavor will still be in the sauce)
  10. To prepare the pasta, add the olive oil, lemon juice, bread crumbs, salt & pepper, garlic powder and parsley. The pasta can be served hot or cold. If your spaghetti is cool heat over low heat for a few minutes, being careful not to scorch.
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Chocolate Chip Cookies

Ahh, good old chocolate chip cookies. So many different types and I still have yet to find one I don’t like. Crispy & thin, moist & chewy, cake-like…I could go on and on.

This is my go to recipe for chocolate chip cookies. They are pretty thin so sometimes if I’m making them for other people I’ll add a little more flour. The recipe below makes a thin cookie, crispy around the edges, and chewy in the middle. I love cookies like this!

Chocolate chip cookies should be something everyone knows how to bake. And although I like to try out other recipes, you should always have your favorite “go to” recipe for these cookies. If you can produce a good chocolate chip cookie, you’ll make a lot of people happy!

Of course, I love many types of cookies, but I have to say that chocolate chip is by far my favorite. What are your favorite cookies? How do you like your chocolate chip cookies?

Chewy Chocolate Chip Cookies

Chocolate Chip Cookies (Yields 2 dozen cookies)

½ cup butter

¼ cup sugar

½ cup packed brown sugar

½ tsp. vanilla extract

1 egg

1 cup flour

½ tsp. baking soda

½ tsp. salt

1 cup chocolate chip cookies

  1. Preheat oven to 350 degrees F.
  2. Using a mixer, mix the butter, sugar and brown sugar until light and fluffy.
  3. Add vanilla extract and egg and mix until well combined.
  4. In a separate bowl whisk together the flour, baking soda and salt. Add this a little bit at a time to the mixer. Mix on medium speed until well combined.
  5. Stir in the chocolate chips.
  6. Drop spoonfuls of cookie dough onto parchment lined baking sheets about 2 inches apart.
  7. Bake in the preheated oven for 8-10 minutes.

Nailed It! Or maybe not!!

Happy Easter!!!! I am wondering what types of wonderful Easter dishes you all came up with out there. Hubby and I decided to hit up a restaurant this year for Easter Brunch.  It was wonderful….but of course I couldn’t resist making us something special for the day. Since we both love Cadbury Crème Eggs (as mentioned in Saturday’s Post: Cadbury Egg Martini) I thought these cupcakes I found on Pinterest were a cute idea. The cupcakes are from and Jamie, the writer of this blog, tells you to use whatever chocolate cupcake recipe you like.

 Has anyone been seeing these photos on Pinterest?

That is totally what happened to me with these cupcakes!!!

 Here you see the cupcakes from Jamie on

Here you see my cupcakes!!! Oh boy!

I guess this is a good time to disclose a little secret….my food doesn’t always look the greatest…I am horrible at decorating baked goods and even my plating skills are atrocious. I’m slowly getting better…I’ve been practicing especially with the frosting and decorating and Hubby seems to have a good eye when it comes to “plating” dishes, so he is always willing to help out with that. Who doesn’t love a beautiful dessert? But, have you ever picked out the most gorgeously decorated cupcake from a display only to have it taste so-so? At least I can say, my food may not look the prettiest but nine times out of ten it tastes great!  To me, this is what ultimately matters, but as I grow as a cook I am realizing the importance of making my food look pretty.  When something tastes as good as it looks you will always have a perfect “10”!

Anyway, for my cupcakes I used my Devil’s Food go-to recipe…and I can’t remember exactly where it came from but it is a variation of the very popular Hershey’s chocolate cake with the boiling water (you know the one :)) However, since these were strictly for my Hubby (more about my “Slimmed Down” version later!) I decided to make a small batch. I’ve been pretty successful calculating recipes to make only 2-4 cupcakes, but based on how the cupcakes turned out I’d say my math was not 100% accurate (I never was good at math…thought I was finally getting better though?!) The first thing I noticed was that although they were moist, the texture of the cupcake was way too crumbly and they were crumbling all over the place. Instead of the top puffing up they spread out over the baking cup, making a mushroom like shape. Also, they did not turn out as chocolatey as they should have…however this was not such a bad thing because they took on more of a milk chocolate flavor, which went well with the candy theme.  By the time they were ready to be frosted, I just didn’t have the energy or desire to break out my icing bags and so I just tried my best to spread the icing on with a knife…which as you can see did not turn out the greatest.

All in all, however, when it came time to tasting them Hubby gave them a “4” out of 5 rating. He said they still tasted good despite their appearance. The one thing he did mention, however was that they were very sweet. In retrospect I could’ve taken into consideration the fact that Cadbury Crème Eggs are super sweet so it would’ve probably been beneficial to decrease the sugar in the cupcake just a bit. But if you don’t mind very sweet stuff (like me!) then it’s really not a big deal. The icing is just your basic vanilla buttercream and tasted great!

So here are the full recipes for the Devil’s Food Cupcakes & the Vanilla Buttercream. If you’ve got lots of Cadbury Eggs leftover from Easter, you can throw them in the cupcakes like the ones in the pictures.

Devil’s Food Cupcakes (Makes 24 cupcakes)

1 ½ cups unsalted butter

¾ cup cocoa powder

½ cup boiling water

2 ¼ cups sugar

1 tbsp. pure vanilla extract

4 large eggs, lightly beaten

3 cups cake flour

1 tsp. baking soda

½ tsp. salt

1 cup milk

  1. Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners and set aside for later use.
  2. Sift cocoa into a medium bowl and whisk in boiling water. Set aside to cool.
  3. Using an electric mixer, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy.
  4. Beat in vanilla and then add eggs a little bit at a time beating in between each addition until well combined.
  5. In a large bowl, whisk together the flour, baking soda and salt.
  6. Whisk milk into cocoa mixture.
  7. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with the flour mixture.
  8. Fill cupcake liners 2/3 of the way full with the batter.
  9. Bake in the oven 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.
  10. Transfer to a cooling rack and allow to cool completely before frosting.
  11. Frost as desired.

Vanilla Buttercream Frosting

3  cups powdered sugar

1 cup butter

1 tsp. pure vanilla extract

2 tbsp. heavy cream

  1. With an electric mixer, mix together the sugar and the butter until well blended, about 3-4 minutes.
  2. Add vanilla.
  3. Add cream 1 tbsp. at a time and beat on medium speed for about 1 minute, adding more cream if needed to reach desired consistency.
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Slimmed Down Sensation: Cadbury Creme Egg Martini

For those of you who celebrate Easter, there are probably many of you who have been slaving away preparing the food for Easter Dinner tomorrow or getting the kids’ baskets ready. So today’s post is a yummy adult beverage for you to indulge in. Put the kids to bed, kick off your shoes, put your feet up and sip on this creamy martini as a reward for all of your hard work.

For those of you who are like me and did not have to do any Easter preparations…well who needs an excuse to have a martini!

I love Cadbury Eggs and so when I saw this recipe on Pinterest, I knew I had to try it. Of course, it called for too many bad (but oh so good…”cream” for instance) ingredients, so I decided to make it a “Slimmed Down Sensation.” And you can trust me when I tell you…this is sensational!!

Now, because I didn’t have the liquor listed in the original recipe (Bailey’s Caramel & Crème De Cacao) I decided to improvise with what I had. If you’re making this for others or you don’t care about calories, you can always use regular caramel syrup, regular chocolate syrup and light cream (some people just aren’t a fan of sugar-free and low fat ingredients…go figure!). The Weight Watchers Points Plus value for this cocktail is only 6 points!

Now, here is the big question….Does it really taste like a Cadbury Crème Egg? Unfortunately I’d have to say no, but it does taste very similar to the Cadbury Caramel Eggs. I’m not a huge fan of these as I feel the need to remain loyal to the original creme egg. However, it really really tastes good and goes well with the little Cadbury mini crème eggs that I used to garnish my martini glass! 😉

No matter, it definitely tastes like all those delicious chocolate goodies that the Easter Bunny likes to drop in our baskets! I may have to rename this for next year, but I am just drawing a blank right now. Those of you who try it I’d love to know your suggestions or modifications to make it actually taste like the Cadbury Creme Eggs.

One last thought…if you try this and think it has too strong of a caramel flavor you can decrease the caramel syrup to only 1 tbsp. and increase the half & half to 3 tbsp. I tried this as well in an effort to make it taste more like a Cadbury Egg and both tasted good, but I preferred the one with more caramel flavor.

I never thought I’d get to a point in my life where I’m enjoying Easter Martini’s instead of chocolate bunnies…but hey, I guess you need to grow up sometime!

Slimmed Down Sensation: Cadbury Crème Egg Martini (Makes 1 serving; WW Points Plus = 6)

Source: SheKnows


1.5 oz. Bailey’s Irish Cream

1 oz. Godiva Chocolate Liqueur

2 tbsp. Fat Free Half & Half

1 tbsp. Hershey’s Lite Chocolate Syrup, plus more for glass

2 tbsp. Sugar Free Caramel Syrup (ex: Torani or DaVinci)

1 mini Cadbury crème egg

Put all ingredients into a shaker. Shake until well combined and pour into a martini glass. Garnish rim of glass with Mini Cadbury Egg and Chocolate Syrup, if desired.


Chicken Fajitas


Even though I am not technically calling this a “Slimmed Down Sensation” it is a healthy low-fat dish and it’s definitely not lacking in the flavor department. This recipe is a little different from other Fajita recipes that I’ve come across which require a marinade. This one is like the pre-packaged mixes you get at the grocery store…only better because you know exactly what is going into it and there is not as much sodium.

This is a great weeknight meal that tastes great, but requires little effort….guaranteed to please the entire family.

Prepare the seasoning mix ahead of time and pull it out when you need a quick meal!

Chicken Fajitas (Makes 4 servings, WW Points Plus = 5, not including tortilla)

1 lb. boneless, skinless chicken breast, cut into strips

1 tbsp. olive oil

1 small onion, sliced

1 green pepper, sliced

1 c. water

4 flour tortillas (white or whole wheat)

Fajita Seasoning:

1 tbsp. cornstarch

2 tsp. chili powder

¼ tsp. salt

1 tsp. parika

1 tsp. sugar

1 tsp. chicken bouillon powder

½ tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. cayenne pepper

  1. Heat olive oil in a large skillet.
  2. Add chicken and cook until internal temperature reaches 180 degrees F. About 10 minutes.
  3. Meanwhile, prepare the Fajita Seasoning by mixing the cornstarch, chili powder, salt, paprika, sugar, bouillon, onion powder, garlic powder, and cayenne pepper in a bowl.
  4. Once the chicken is cooked through, add 1 cup water and seasoning mixture. Stir well and bring to a boil.
  5. Reduce heat and simmer for about 7 minutes, stirring frequently.
  6. Add the green pepper and onion. Cook for an additional 3-5 minutes or until vegetables are crisp tender.
  7. Serve on flour tortillas with Mexican style shredded cheese, if desired.
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Milkshake for Dinner!!

That’s right…I ate a milkshake for dinner! No, I don’t feel bad about it….thanks to my Slimmed Down version…a protein shake disguised as a milkshake!

Sometimes I crave ice cream…Cold Stone Creamery…McDonald’s Milkshakes or Wendy’s Frosty or Dairy Queen Blizzard….mmmmm.

Unfortunately I have to face the fact that I am no long 19 years old and giving in to these cravings is a really bad idea.  Especially eating these things as a meal (which in my younger years I’ve been known to do…Ben & Jerry’s for lunch anyone?). When I get these cravings, though, I just really don’t want anything else to eat. A friend of mine who is also a dietician told me once that these are called “food jags” and that this behavior starts in childhood…it is quite common for toddlers…but I guess there are those of us out there that never outgrow it. She blamed it on my parents for giving in to these jags…sorry mom & dad…but hey as long as it’s not my fault and it’s not totally abnormal! I mean, it’s not like I sit around 365 days a year eating ice cream products (wow, I’d probably weigh 700 lbs!!) for every meal. Don’t worry I go through all kinds of jags (it was Lucky Charms a few months back) and I don’t eat the same thing for every meal, even though sometimes I might want to.

Protein shakes are a good meal replacement so by adding a little candy and blending it with ice, I feel like I’m drinking a milkshake. I usually use regular Whoppers, but since it’s Easter I grabbed a bag of seasonal malted milk balls.

If you want to eat it as just a snack you can always omit the protein powder. The cottage cheese and milk makes a great base so the sky’s the limit when it comes to different flavors.

So how about you? Do you still have food jags? What is your biggest weakness when it comes to food?


“Whopper” (Malted Milk Ball) Protein Shake (WW Points Plus = 8)

1/2 cup fat-free cottage cheese

1/2 cup almond milk

1/4 cup water

2 tbsp. unsweetened cocoa powder

2 tbsp. malted milk powder

1 cup ice

1/4 tsp. Xanthan Gum

3-4 malted milk balls candy, crushed (or 6 “Whoppers Mini Robbin Eggs”)

1 scoop vanilla or chocolate protein powder

2 tbsp. Splenda

  1. Place the candy in a small ziploc bag and seal. Gently crush the candy with a meat mallet or rolling pin. Set aside.
  2. Add all other ingredients to a blender and blend until ice is crushed and desired consistency is reached.
  3. Stir in the crushed candy.
  4. Serve and enjoy.
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