Whether you are throwing a dinner party or are meal prepping for the week, I’ve included two delicious recipes that are completely guilt-free!
Four Bean Vegetarian Chili
- 1 large uncooked red onion, diced
- 1 sweet red pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large zucchini, diced
- 3 cups frozen corn kernels
- 1 tbsp olive oil
- 45 oz. can diced tomatoes
- 15 oz. can black beans, drained and rinsed
- 15 oz. can black eyed peas, drained and rinsed
- 15 oz. can kidney beans, drained and rinsed
- 15 oz. can pinto, drained and rinsed
- 1 tbsp. chili powder
- 1 tbsp. maple syrup or honey
- 1 tbsp. minced garlic
- 2 tsp. canned chipotle peppers in adobo sauce
- 1 tsp. paprika
- 2 tbsp. cilantro
- 2 tbsp. scallions
- Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.
In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.
Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.
Serving size: 1 heaping cup
Dark Chocolate Berry Cheesecake
- 2/3 cup gluten-free crushed graham crackers
- 14 tbsp. plain, non-fat Greek yogurt
- 8 oz. soft fat-free cream cheese
- 2 large eggs
- 1/8 cup + 2 tbsp. Truvia Baking Blend
- 1 tsp. vanilla extract
- 10 oz. mixed frozen berries
- 1 1/2 tsp. Truvia Baking Blend
- 1 tsp. lemon juice
- 2 tsp. cornstarch
- 2 tsp. water
- 1/2 oz. 60-69% dark cacao (I use Ghirardelli)
Preheat oven to 325°F. Line a 12-hole muffin pan with paper liners.
Toss graham cracker crumbs with 2 Tbsp yogurt; using the back of a spoon, press 1 Tbsp crumb mixture into bottom of each prepared muffin cup.
Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 c sugar and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead).
Meanwhile, to make topping, combine cherries, remaining 1 Tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead).
To serve, top each cheesecake with a heaping Tbsp cherry topping; evenly divide chocolate shavings over top.
Serving size: 1 cheesecake