No Pudge Low Cal Whoopie Pie Dessert Recipe

I love whoopie pies but they are always too fatty for me to consume. If I do eat one - I am mad at myself for the rest of the day. As a smart alternative, I made this whoopie pie dessert recipe during one of my couch potato moments and they are just delightful!

Ingredients:

1 box No Pudge

1 cup Fresh Ricotta (if you don’t have fresh in your area then Polly-O or Sargento will do…but try for fresh)

3 tsp whole milk

1/2 vanilla bean seeds (or a dash of vanilla extract if you don’t have beans)

1 ts. splenda

Make ‘No Pudge‘ recipe according to the box but lay them out in a big pan to mak them thin. While they are baking, whip rest of the ingredients together and put in the frig. After the brownies have cooled, cut into bars (or circles if you like) and sandwich together with ricotta filling.

Ok - so they don’t look exactly like Whoppie Pies but they are delicious. Let me know how you like it!

Ultimate Roast Chicken Recipe

This is truly the Ultimate Roast Chicken recipe. The chicken itself is stuffed with an entire head of roasted garlic, herbes de provence, and butter.  This makes the chicken incredibly moist and creates an amazing gravy afterwards.

Ingredients

3-4 lb. chicken

1 head of garlic

2 tbs olive oil

5 tbs butter

3 tbs herbes de provence

1 onion

3 carrots

2 cups of sliced button mushrooms

fresh thyme/sage

Preheat oven to 350 degrees

-Roast 1 head of garlic ahead of time in the oven for 20 mins. After roasted, blend in food processor (or blender or something) garlic, olive oil, butter, sea salt, and herbes de provence.

-Chop up onion, carrots, button mushrooms and add fresh thyme and sage. Coat veggies/herbs lightly with olive oil and lay them in the bottom of the roasting pan.

Preheat the oven to 400 degrees

-Spread herb/butter/garlic mix under the skin of the chicken on a little on top of the chicken (just to moisten it up).

-Roast for 20 mins in the oven per pound (1.5 hrs for 4 lb chicken)