Debbie does DELICIOUS!!!
- In more ways than I can count!
And lucky for me she was my assignment for June’s Secred Recipe Club.
For once I did not have any trouble picking a recipe. I WANT to do ALL of them!! But since I only had two weeks and there are TONS of delicious, healthy recipes on Deb’s site, I had to settle for two, or maybe three…
Before we start with the Recipes…Debbie of Debbie does Dinner is a mom and home cook who decided that dieting was the pits unless you had good tasting food. She has adapted and developed tons of recipes that are healthy, delicious, and lower in calorie. Thanks, Debbie. These are just what I needed.
Okay, now for the food!! Breakfast: A Breakfast Smoothie to be exact. With lots of fruit and dairy and SPINACH!! Yeah, I know what some of you are thinking. SPINACH? In a smoothie? But it totally works. AND it means more fiber and protein. Yep!
All those beautiful healthy colors!!
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10 strawberries
1 banana
1 handful of blueberries (or blackberries)
6 oz. low fat plain yogurt
1/4 cup low fat milk
1 big handful of baby spinach
Put all of the ingredients into a blender and mix until you reach desired texture. If you want it cold and icier, freeze the fruit before putting in the blender. {I used all frozen fruit.}
While I make smoothies quite often I have never put spinach in one. There were lots of little pieces of green, red, and blue from the spinach and berries. Great start for the day. {Original Recipe}
And Dinner meant QUINOA. Debbie has several quinoa recipes on the site. If I had had some Sun-dried tomatoes I would have made this one but the Mexican Quinoa was awesome.
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1 medium onion, chopped
3 cloves garlic, minced
1/2 cup yellow corn
2 tsp. cumin
2 tsp dried cilantro
2 cups quinoa, rinsed
3 cups veggie broth
1 can diced tomatoes
1 tsp. oregano
Salt and pepper
Boil the onion in about 1/4 cup of veggie broth in a large saucepan.
When it is soft add the garlic, cumin and chili powder and cook for about a minute. Add the quinoa, broth, diced tomatoes, corn, oregano, salt and pepper.
Bring to a boil then reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
Lots of wonderful flavors in this one. The only change was to add some corn and put some dried cilantro IN the saucepan with the other ingredients. It was a tasty side. For lunch the next day I added some diced roasted chicken. YUMYY!
And Dessert! Of Course!
And lucky for us she had a cheese cake recipe. Lucky because that is our favorite dessert. And then, even better, it had PEANUT BUTTER and CHOCOLATE!!
Chocolate Peanut Butter Cheesecake
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Filling:
2 (8 oz) bars cream cheese {Lower cal with fat-free}
3 eggs
3 egg yolks {I used Egg Beaters}
1 cup Splenda
1/2 cup fat free sour cream
1 cup creamy peanut butter
Topping:1 cup fat free sour cream
1 cup milk chocolate chips
2 tbsp. light brown sugar
DUMP all the ingredients into a food processor. Process until it becomes a silky smooth mixture.
Pour the filling into a springform pan (9″ or 8″) and bake for 1 hour to 1 hour 5 minutes.
Remove the pan from the the oven and place it aside allowing it to cool just a bit.
Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.
Cool cheesecake completely before eating. The chocolate topping will harden in the fridge.
Debbie’s original cheese cake had a crust but I made mine crustless. {Original Recipe}
I have so many of Debbie’s recipes pinned. It was hard to pick and I still have to try:
- Lemon Yoghurt Muffins
Blueberry/AlmondAmaretto/Quinoa Crisp
Apple Fritter Bread and her
Tomato Basil Bread
Just to name a few.
So hop (Get it – Blog HOP) on over to Debbie’s blog and try some of her DELICIOUS! recipes.
June 16, 2014 at 8:39 PM
You had so many fantastic recipes in one post! I always put spinach in my smoothie. Gotta have green with breakfast! Great src post
June 16, 2014 at 11:33 PM
Thanks, Stephanie. Spinach will always be in my smoothies now.
June 16, 2014 at 11:41 PM
So many fantastic recipes!! That cheesecake looks amazing! Great picks for SRC~ Lynn @ Turnips 2 Tangerines
June 17, 2014 at 9:48 AM
I love this recipe yum!!
June 18, 2014 at 2:21 AM
Love Debbi’s blog and you did her justice with these recipes! I love that you always make more than one thing from your assigned blog-you are a go-getter! Love your choices, especially that cheesecake – wow! Great photo too. 🙂 And I’ve made the tomato basil bread from her blog and it is really wonderful to use for the sandwich she made it for (can’t remember the name but it’s a vegetarian sandwich copycat from Panera).
June 18, 2014 at 10:45 AM
Wow – 3 recipe for the price of one post 🙂 That chocolate peanut butter cheesecake is calling my name….
June 20, 2014 at 10:50 AM
Definitely love the look of that cheesecake!