Sweet Creamy Peanut Butter Dip {S}

Have you ever had a jicama? [pronounced HEE-ka-ma or HIK-a-ma]. It had been years since I'd tried one and I didn't remember being a fan.  However, I got a new cookbook this week that had a recipe for a peanut butter dip and "apples". The "apples" are actually slices of jicama for a great low carb replacement.

Jicama is rather bland, though it does have a flavor but it is not sweet like an apple...but the mouth feel is just like an apple!  A second option is the Chayote squash.  I had only ever had it once before, but it was cooked.  I didn't realize it could be eaten raw.

One nice advantage to using either of these is that they don't turn brown like an apple.  Fabulous for cutting up ahead of time.

I didn't take a picture of the Jicama before I cut it up but this is what the Chayote looks like:

The outside. This is the size of a small piece of fruit.

A Chayote Squash-cut in half.  

This is my lightened up version of the recipe in the book.

Sweet Creamy Peanut Butter Dip

4 oz. 1/3 less fat cream cheese (softened or beaten in the Kitchen Aid which is what I always do)
1/4 cup natural peanut butter
1/4 cup peanut flour (I used PB2 because I have some I am trying to use up.)
6 packets Truvia and a little stevia extract (I used one scoop of NOW Better Stevia.)
2 T. almond milk (add a little more if you'd like the dip a little less thick)

Cream dip ingredients together and serve with Jicama or Chayote squash slices. (This would also be great on celery.)

I have been able to find both Jicama and Chayote squash at local grocery stores but not in EVERY grocery store.  I couldn't tell you which one I like better, but it is definitely easier to cut up the Chayote.


Linking up with Trim Healthy Tuesdays at Stacy Makes Cents where she is sharing a recipe for Blueberry Fritters and at Gwen's Nest where she has a Breakfast Berry Cake.

Also linking up with Try a New Recipe Tuesday.

Chocolate Swirl Banana Bars (or cake)

I've had this recipe for many years.  I believe it was from a Taste of Home magazine.  My kids LOVE this recipe.  I've been buying extra bananas just so I can have some extra, ripe ones to make this for them.

1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups mashed banana (about 3 medium)
1 1/2 cups flour
1 tsp. baking power
1 tsp. baking soda
1/2 tsp. salt
1/4 cup cocoa

Cream butter and sugar. Add egg and vanilla.  Beat until thoroughly combined.  Blend in the bananas.  Combine dry ingredients (except the cocoa).  Add dry ingredients and mix well.  Divide batter in 1/2.  Add cocoa to 1/2.  Spread Cocoa layer on the bottom of a well greased 9 x 13 pan then spread the banana layer on top.  Swirl with a knife.  Bake at 350 for 25 minutes or until bars test done.

(I prefer to make this in a Demarle silicone Bundt pan.  I place the plain layer on the bottom followed by the chocolate layer on top. I don’t swirl it. When it comes out of the pan the chocolate ends up on the bottom.)  Either way it will be delicious!

I’m linking up with Try a New Recipe Tuesday. If you like to try new recipes you might want to check it out and find something new to try or share one of your own!

Spice Rubbed-Vinegar Glazed Chicken

Last night I tried a new recipe from my new Weight Watchers cookbook, Turn up the Flavor.  (Do not pay for this on Amazon.  Go to a Weight Watchers location. I think it is $15 new.)

Don't let the fact that it is from a Weight Watchers cookbook scare you away.  It is delicious, real food.  This recipe is supposed to be cooked on the grill, but we had lousy weather so I just cooked it on the stove top in a non-stick pan (it was pretty messy in the pan so the grill would be better if you can manage it.)

Ingredients:
6 (5-oz)boneless, skinless chicken breast halves

The rub: (combine in small bowl)
2 tsp. smoked Paprika (I use Penzey's.  I LOVE this spice.)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 T. brown sugar

The glaze:  (mix together in small bowl)
1/4 cup ketchup
1 1/2 T. brown sugar
2 T. cider vinegar

I can't tell you how good this smells cooking.
Try it for yourself.

Rub spice mixture all over the chicken.  Grill or cook chicken over medium heat for about 3 minutes on each side then brush with half of the glaze.  Cook 2 min. Turn and brush with remaining glaze.  Cook until done. (I use a thermometer for chicken.)

I served this with baked potato, brussel sprouts and roasted beets.

This is 5 Points Plus per serving if you are on Weight Watchers and has 203 calories.

The whole family enjoyed this one...at least the ones that like chicken. :)

Also linking up with The Gathering Spot,