Healthier Hot Chocolate, from scratch

downloadIngredients:

  • 1/2 cup skim milk
  • 1/2 cup unsweetened almond milk
  • 1.5 tbsp of really good cocoa powder (i like this one)
  • 1 tbsp agave nectar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 cup of whipped cream or 1/3 cup of mini marshmallows on top (optional, each option are 2 pts+)

Directions:

Put milk and almond milk on the stove and heat until almost boiling. Mix in agave and powder ingredients with a whisk. Pour into a pretty mug and top with whipped cream or marshmallows.

Make your own whipped cream or marshmallows for the most whole product!

Farmer’s markets, specialty stores, and other fun places will sell gourmet cocoa powders or vanilla extracts! These special touches make for an even more fun experience and product! Enjoy!

This is a healthier version of a homemade hot chocolate but it is still a “treat”. The agave will help prevent that sugar crash and the almond milk packs a nice protein punch! And of course, use a really good dark chocolate with antioxidants!

This recipe makes 1 cups of hot chocolate. Weight watchers Points Plus 2012: 6 points

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Whole Chicken in the Crock Pot and Chicken Broth from scratch

Okay, so this is the best thing ever…

I have been doing this for a while now and my hubby loves me a full 10% more than he would had I not figured this out!

Ingredients:

  • 1 whole organic chicken
  • paprika (About 1 tsp)
  • garlic salt (About 1 tsp)
  • pepper (a few shakes)
  • 3.5 cups of water (for step 2)

Directions:

Step 1 is to make the Chicken itself and step 2 is for an amazing organic broth!

Step 1: Remove the “guts” from inside your chicken and rinse him off in cool water for a few seconds. Sit the chicken in the crock pot and sprinkle him with your seasonings. Let him cook for about 7 hours on low or 5 on high and you have yourself a beautiful chicken! Remove the meat from the carcass but DON’T THROW THE CARCASS AWAY. Keep your carcass in the Crock Pot with the amazing juices for step 2.

Step 2: Add 3.5  cups of water to the juices and carcass. Cook on low overnight or for another 7 hours, strain and contain! Refrigerate your broth and scoop off the layer of fat from the top before you use it.

*If you are going to freeze the broth, first refrigerate it, then remove the fat layer, then freeze!
**I often cook this chicken on a Monday so we have the meat for sandwiches for the week (better than lunch meat for your bod) and I use the broth on Tuesday for soup!

Every 1 ounce of this chicken is worth Weight Watchers Points Plus Value: 1 ; One serving is 4 ounces : Weight Watchers Points Plus Value: 4