Easy Chocolate Shake

I have a new chocolate recipe for those of you trying to eat better this year. This will satisfy your craving for chocolate!! It is SO chocolatety delicious!

1/2 cup Dark Chocolate Almond Milk
1 T cocoa powder
1/2 scoop chocolate protein powder
Optional throw ins: 1 T Natural/Organic Peanut Butter, 6 almonds, frozen raspberries, etc.Scoop of ice (depending on how thick you want it)

Mix in blender, VitaMix, BlendTec, whatev.

Orange Chicken

We celebrated my sister Stephanie's birthday yesterday. This is what I made for dinner and everyone LOVED it so much I am posting it on Betsy! It is a healthy version of Panda Express' orange chicken. I served it over rice with a side of steamed broccoli.

1/2 c chicken broth

6 tbsp hoisin sauce (in the oriental section)

4 tbsp sugar-free apricot jam

4 tbsp reduced-sodium soy sauce

1 tsp orange zest

2 large oranges

3 tbsp chopped cilantro

4 chicken breast, defrosted and cut into cubes

Combine first 5 ingredients in a small bowl. Mix and set aside. Place cubed chicken in a frying pan and pour sauce over chicken. Cook on stove on high heat. Liquid will evaporated some, forming a sauce you can use to pour over rice. If you want more orange sauce add a little more water as the chicken cooks. Serve over rice. Combine orange slices and cilantro in a small bowl and toss. Place on top of chicken and rice or on the side.

Low-fat Baked Ziti with Spinach

Low Fat Baked Ziti with Spinach
Gina's Weight Watcher Recipes  
Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g 
  

• 1 lb high fiber ziti such as Ronzoni Smart Taste
• 28 oz crushed tomatoes (I prefer Tuttorosso)
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil (I used my Misto)

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.