No-Cook Overnight Raspberry Oatmeal

Soon the temperature will be warming up and it is always nice to have some recipes that don't require any cooking. (Although I've made this a few times this winter too). This is an easy and super healthy (low in fat and sugar and tons of health benefits) recipe that requires very little effort and only one dirty dish! I found this on Pinterest and it links back to The Yummy Life, where there are tons of other combinations. If you are not already familiar with the benefits of chia seeds, they are rich in omega 3's, fiber, protien and antioxidants.  What's not to like about this?

Okay so here is what you need:
1/2 pint (1 cup) jar
1/4 cup old fashioned rolled oats
1/3 cup skim milk (or I have used almond milk)
1/4 cup low fat greek yogurt
1.5 teaspoons chia seeds (found at my regular grocery store)
1/4 teaspoon vanilla extract
1 tablespoon sugar free raspberry preserves
fresh raspberries or other fruit (I like peaches in this)

Throw all of this in the jar and put the lid on. Shake it up until mixed and put in the refrigerator overnight. Enjoy the next day for breakfast or anytime!

Photo used from The Yummy Life

Triple Chocolate Chunk Muffins {Low Fat, Low Calorie!}

We've been behaving ourselves when it comes to food at our house, which means finding creative ways to skinny down the foods we love and beat cravings without demolishing our good efforts. I can promise you that you will never, ever miss the high fat and calories in these muffins. The breakdown per muffin is only 95 calories and 3 grams of fat. {3 weight watchers points} They turn out super moist, gooey chocolatey, plus 4 grams fiber and 5 grams of protein. And the best part: THEY TASTE GOOD! So I don't see a single reason NOT to try them!

What You Need:
1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup plain greek nonfat yogurt
1/2 teaspoon cream of tartar (or 2 teaspoons vinegar)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup hot water
1/2 cup sugar substitute OR 1 cup sweetener that measures like sugar*
{I used Splenda for baking so it is 1/2 the amount you would use for regular sugar}
1/2 cup chocolate chips

Directions:
Here is where they get really easy. I was skeptical about not mixing dry/wet ingredients separately and all that, but it worked out fine. Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners. In a blender or food processor mix all of the ingredients together except the chocolate chips. Pour mixture into the prepared muffin pan filling each cup 2/3 full.

Take half the chocolate chips and sprinkle a few in each cup. Bake for 10 minutes, then take out of the oven and sprinkle the other half of the chocolate chips on top. Place the muffins back into the oven for another 5 minutes or until they are done. {The best way is to lightly touch the tops and see if they spring back}.

Enjoy!