Raw Peanut Butter Ball Cookies- 1pt each

These are fast to make up, but then need about 30 minutes in the freezer before eating.


Raw Balls
2 TBS Peanut Butter
1 TBS powdered milk
2 TBS chopped almonds
2 TBS oats
2 TBS honey


*if you don't want to use peanut butter you can substitute with Almond Butter or Nutella, same amount and will be approximately the same calories and points. Also if you don't have powdered milk you can use oat flour or add 1 more TBS of chopped almonds or oats.


Mix all ingredients in a bowl. Roll into balls. Makes 8-10 balls. Place balls on freezable surface (plate, cookies sheet, plastic container). Place in freezer for 30 minutes- 1 hour prior to serving (until hard enough to hold, but soft enough to eat). Once taken out of the freezer they will hold together for about 45 minutes before they are too soft again and will need to be refrozen.
Also if you're a raw food eater, this is considered an acceptable "raw" food. It is also a good recipe for those with food allergies (dairy, peanut, gluten) with minimal changes. I made them for my friend's son, who is allergic to peanuts, dairy, gluten, soy... and a ton of other things) I omitted the powdered milk and oats, used almond butter instead of peanut butter, and 3 times the amount of almonds and an extra tsp of honey. Turned out great.
8 servings Calories: 48, Fat: 2.5g, Fiber: 1g

Peanut Butter (Reeses) bars (8pts per serving)

Do you remember those Peanut Butter Bars that you got at the school cafeteria with lunch on rare occasions? I do and they were my absolute favorite. I loved them and craved them and they were so wonderful. On pinterest I have been seeing them EVERYWHERE, being repined. One of my favorite recipes of this repin is from Baker Lady she explains it well, easy to read, ect. Click on her name to go to her version of this recipe.
I tried them- super yummy, but very calorie heavy so I set out to adapt her recipe. Before you judge that 8 points per serving I want to point out a few things.
the Original recipe--
12 servings
calories per serving: 535 (fat and fiber not calculated)
super crazy for one dessert
I tried my hardest to bring down that number
my adjusted recipe--
12 servings
calories with all sugar substitutes: 310  fat: 5 g
calories halfsugar/half subs: 330 fat: 5 g fiber: 1


huge difference when you look at it that way but not a diet friendly dessert but better than the original.


here are my changes:

• 1/2 c unsweetened applesauce
• 1/4 c melted butter/margarine
• 1 c oats (grounded in blender)
• 1 c finely ground graham crackers (blend your own or use the pre-made stuff)
• 1 c confectioners sugar substitute (made in blender: 3 TBS splenda, 6 TBS dry powdered milk, 6 TBS cornstarch.)
• 1 c confectioners sugar or an additional 1 c of above substitute
• 3/4 c peanut butter
• topping: 2 TBS peanut butter, 3/4 c semi sweet chocolate chips

 directions:

blend up you oats and graham crackers
blend your sugar substitute

Mix them together.

Mix in apple sauce, then add the butter,

finally the peanut butter.

 smooth it out over in a 9 x13 in pan.

melt chips and mix with 

2 TBS of peanut butter

smooth is over the peanut butter base

chill in the fridge for 1 hour min.

Photo of my son eating the peanut butter base, He wanted more.

They were even approved by my anti-any-Low-calorie-low-fat food father, but they aren't exactly low calorie. Its hard with peanut butter of that magnitude and only 12 servings. 

Now if you are looking for something similar but not as heavy on the peanut butter there is a cake/bar like dessert. I have made this one many times and its a great treat.

Along with that I found this lower-calorie option for it that is lower than mine- only if you're looking at the serving size and pan size. This serving size makes 36 servings in a 15 x 10 in pan. 

the nutritional info-- 

calories: 237 fat: 8g fiber: 2g

still not as low as I'd like. I will have to look at it and try some things and see if I can take this recipe to an even lower calorie level.

Teriyaki Meatballs- 1pt meatball

photo courtesy of budgetbytes.blogspot.com

This is an adapted recipe from Budget Bytes site. It is a cool cost of making the meal.
I adjusted their recipe to make it healthier by adding fiber. You can adjust it as you fit ways to cut calories (ie-less sugar, ground turkey, chicken, pork, halving with lentils~has the same calories/fat as the beef but more nutrients.)
Here is the recipe as given by Budget Bytes

MEATBALL INGREDIENTS		COST
1 lb.	ground pork	$3.50
1 large	egg	$0.23
1/2 cup	plain breadcrumbs	$0.17
1 clove	garlic, minced	$0.07
2 inches	fresh ginger	$0.52
1/2 tsp	soy sauce	$0.02
2 whole	green onions	$0.25
10-15 cranks	freshly cracked black pepper	$0.05
TERIYAKI GLAZE INGREDIENTS		COST
1/2 cup	soy sauce	$0.48
1/2 cup	brown sugar	$0.12
1/2 cup	water	$0.00
1/2 Tbsp	toasted sesame oil	$0.28
1 Tbsp	rice vinegar	$0.04
2 inches	fresh ginger	$0.52
2 Tbsp	corn starch	$0.12
1 Tbsp	sesame seeds	$0.17
RICE BOWL INGREDIENTS		COST
2.5 cups	dry jasmine rice	$1.10
3.75 cups	water	$0.00
2 whole	green onions	$0.25
TOTAL		$7.89

I substituted  90% lean beef for pork, and 1 cup Oats for the breadcrumbs (or using 1/2 c oats 1/2 c flax~same cals/fat/fiber). I also added a 1/2 finely chopped celery (I used it instead of green onion).
Calories per meatball-- 67 gram, Fat-- 1 gram, Fiber--3 grams
1 pts (old system) per meatball plus your rice points/calories
Directions (adjusted from Budget Bytes):
STEP 1: Preheat the oven to 400 degrees. Place ingredients for the meatballs in bowl, mix it up.
STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake until golden brown (about 35-40 minutes).
STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions
STEP 4: While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, ginger and sesame oil.Heat over a low flame until the brown sugar is dissolved (just a few minutes).
STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.
STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.
If you eat the recommended serving size by Budget Bytes of 1cup cooked rice with 5 meatballs- it would be 10 pts (5 for 5 meatballs, 5 for 1 cup rice).