Asian Marinated Grilled Chicken Thighs

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Add some fusion flair to your next cookout!

Sesame, ginger and garlic add depth to this rich soy marinade.

Low Fat, Low Carb, low Cal & Very delicious!

 

Here is the recipe….

 Asian Marinated Grilled Chicken Thighs

Image: SmartBalance.com



Peanut Butter and Berry Smoothie

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Summer-Grillers_Berry-Peanut-Butter-Smoothie-recipe

 

You probably have never had peanut butter like this! No guilt, just good taste and a nice, healthy kick of protein!

Blend in fresh fruit for a smooth shake that’s berry delicious. So, Start your day off right or take a minute to enjoy a mid-afternoon snack packed with goodies to keep you moving the rest of the day.

This is sure to become a favorite!

Here is the recipe…….

Peanut Butter and Berry Smoothie

Image: SmartBalance.com

 

 

 

 

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10 Ways Being Active Helps Your Heart

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We know, that you know that living an active life is good for your ticker.

But do you really know why exercise is such a powerful heart-disease protector?

Be active, and see all that you’ll reap

Here is the link …

 

10 Ways Being Active Helps Your Heart

Image courtesy: SmartBalance.com

 

Dark Chocolate Peanut Butter Frosting Whoopie Pies

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A decadent twist on a classic dessert snack! Mix and store the chocolate peanut butter frosting in advance, then whip up some whoopie pies the next time you deserve a special treat.

Recipe Ingredients

For the cake:
Smart Balance® Non-Stick Cooking Spray – Original
5 tbsp cocoa powder
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 cup Smart Balance® Low Fat Milk and Omega-3s
1 tsp vanilla extract
6 tbsp Smart Balance® Blended Butter Sticks
1 cup granulated sugar
1 large egg

 For the filling:

1 cup Smart Balance® Natural Dark Chocolate Chunky Peanut Butter Spread
1/2 cup Smart Balance® Original Buttery Spread, room temperature
1 cup confectioner’s sugar, sifted
1/2 tsp salt

Recipe Steps

To prepare the cakes:

Preheat oven to 350°F. Lightly spray cookie sheet with cooking spray.

In a medium bowl, whisk together the cocoa, flour, baking soda and salt. Set aside.

 In a small bowl or your measuring cup, combine the milk and vanilla extract and set aside.

 In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until well incorporated. With your mixer on low, begin to slowly add the flour mixture and milk mixture in batches. Begin and end with the flour, scrape the side of the bowl as needed, mixing until smooth.

 Using a 1 tablespoon scoop, scoop the batter and place it on the prepared cookie sheets, about 2 inches apart. Bake for 5 to 7 minutes or until the cake bounces back when touched in the center. Remove from the cookie sheet immediately and cool on a wire rack.

To prepare the filling:

Beat together the peanut butter, butter, confectioners’ sugar and salt on medium-low speed until smooth. Turn the speed up to high and beat until lightened in color and texture, about 1 minute. Spread roughly 1 tablespoon of filling on the bottom, flat half of one cake and sandwich with another cake half.

 Store in an airtight container or wrap individually in plastic wrap at room temperature for up to 4 days.

 Recipe note: Using room temperature ingredients will ensure that the cakes spread and puff up to the intended size.

 Nutrition Facts

Makes 30 servings. 1 whoopie pie per serving.

 Nutrition Per Serving:

Calories 172
Fat
9g
Saturated Fat
2g
Trans Fatty Acid 
0g
Poly Fat 2g
Mono Fat 4g
Cholesterol
10mg
Sodium
233mg
Carbohydrates
21g
Dietary Fiber
1g
Total Sugars
13g
Protein
3g

Recipe and image: SmartBalance.com