Tasty Chocolate Peanut Butter Dip

Here’s another GREAT quick and easy recipe for anyone..  If you like chocolate and peanut butter, you will LOVE this one..

Makes 1 Serving

  • 1 tablespoon peanut butter
  • 1 tablespoon chocolate syrup
  • 2 tablespoon low-fat plain or vanilla yogurt

1. Combine peanut butter and chocolate syrup, mixing until well blended. Stir in the yogurt. Serve with 1 cup assorted carrot and celery sticks, sliced cucumbers, apples or pear slices.

Substitute any of your favorite fruits and vegetables and enjoy this great summer snack.  The entire family will love it and you..

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“Eat Healthy, Live Healthy”



Teriyaki Chicken Recipe

Prepare Time: 15 Minutes
Cook Time: 30 Minutes

Teriyaki is a Japanese dish that features a sweet and gingery taste; hence, this main course is perfect for those who are looking for a tasty meal.

• 2 tablespoons of sake
• 4 tablespoons of soy sauce
• 4 tablespoons of mirin
• 3/4 pound of chicken breast fillet
• 2 tablespoons of brown sugar
• 1 teaspoon of grate ginger

1. Pound the chicken with a meat tenderizer.
2. In a dish, mix the ingredients for the marinade. Blend all the ingredients except for the chicken.
3. Dip in the chicken and coat it well with the marinade.
4. Marinate for at least 2 hours. Refrigerate to keep it fresh.
5. Heat some oil in a pan. Fry the marinated chicken using medium heat.
6. When one side is already brown in color, turn the chicken to the other side. Turn the heat to low setting.
7. Pour in the pan the marinade used on the chicken. Remove the lid and simmer for 5 minutes.
8. Arrange the chicken on a plate and put the marinade or sauce on top of the chicken.
9. Garnish with grated ginger.
10. This recipe makes 4 to 5 servings.

Enjoy this great recipe and share it with your family and friends.  

“Eat Healthy, Live Healthy”


Homemade Fish Sticks – YUMMY

Yield: 2 servings


  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon lemon-pepper seasoning
  • 3/4 pound cod fillets, cut into 1-inch strips
  • Butter-flavored cooking spray


  • Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and seasonings.  Dip fish in the flour, then egg, then roll in the crumb mixture.
  • Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray.  Bake at 400° for 10-12 minutes or until fish flakes easily with a fork, turning once.

You can use your favorite fish, but whatever you use, you will enjoy it.  You can also make your own tartar sauce for more flavor.  I hope you enjoy this recipe and come back for more.  

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“Eat Healthy, Live Healthy”


Grilled Chicken Teriyaki

“Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer’s evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!”


  • 4 skinless, boneless chicken breast halves
  • 1 cup teriyaki sauce
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons sesame oil


  1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

 Amount Per Serving  Calories: 240 | Total Fat: 7.5g | Cholesterol: 67mg

What a great grilling recipe for summer holidays and family picnics!!  Enjoy!!

“Eat Healthy, Live Healthy”


Healthy Peanut Butter, Chocolate and Banana “Ice Cream”

Yesterday while waiting for my mother-in-law while she was at a doctor’s appointment I was browsing through my Self magazine which I received the day before.  I’ve been looking for some healthy recipes that would fulfill my ice cream craving without eating the “bad stuff” and I came across this one.  

Peanut Butter, Chocolate and Banana


  • 2 containers (6 oz each) non-fat vanilla Greek yogurt, divided among ice-cube tray sections and frozen
  • 2 small ripe bananas, cut into 1/2-inch pieces and frozen
  • 4 teaspoons natural peanut butter
  • 4 teaspoons mini chocolate chips
  • Cinnamon (optional)


  1. In a blender or food processor, blend yogurt cubes and bananas on high, scraping down sides every minute, until mixture holds together, 3 minutes. Add peanut butter; blend on high until mixture is creamy, like soft-serve ice cream. Stir in chips. Serve immediately, sprinkled with cinnamon, if desired.

Nutritional Facts

159 calories per 1/2 cup, 4 g fat (1 g saturated), 19 g carbs, 2 g fiber, 10 g protein

This is 711 fewer calories than a restaurant banana split.  So, lets save on calories and make our own at home.  You can even add fresh fruit to your ice cream for a sweeter flavor.

If you like this recipe and would like to see more, “like” this post and don’t forget to like my Facebook page at www.facebook.com/Reliving-Life-Healthy.

“Eat Healthy, Live healthy”


Chocolate Peanut Butter “Ice Cream”

  from sugarfreemom.com

Soft, creamy, delicious! Need I say more?


  • 2 semi-frozen bananas
  • 2 tablespoons peanut butter, all natural, no added sugar
  • 2 tablespoons cocoa powder, unsweetened


  1. If you don’t have a banana already peeled and frozen, put one in the freezer for about an hour.
  2. Using a food processor, place the bananas in and let it go until you start seeing that is becoming very smooth, no lumps.
  3. Add the peanut butter and continue to process until smooth again. Then add the cocoa and process again, taste and decide if you need any stevia.
  4. Pour it into a serving dish and place it back in the freezer for another 15-30 minutes.
  5. That is it! Top with nuts, unsweetened coconut or even some dairy free sugar free whipped cream!

Nutrition Info

Servings: 2* Calories: 217* Fat: 9g* Fiber: 6g* Carbs: 33g* Protein: 6g* Points+:6*

A special thanks to sugarfreemom.com for sharing this recipe.  I was craving ice cream last night and could have used this recipe..  : )

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“Eat Healthy. Live Healthy”


Healthy Citrus Trifle with Orange Custard

Citrus Trifle with Orange CustardMakes: 10 servings

Serving size:3/4 cup

Prep: 45 mins
Chill:2 hrs


  • 2 cups fat-free milk
  • 1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
  • 2 teaspoons finely shredded orange peel
  • 1/4 cup orange juice
  • 1/2 8 ounce package reduced-fat cream cheese, softened
  • 3 cups assorted citrus fruit sections (such as blood oranges, tangelos, grapefruit, and/or navel oranges)
  • 1/2 8 ounce angel food cake, cut into 1-inch cubes (about 4 cups)
  • Sliced kumquats and/or fresh mint sprigs (optional)


In a medium bowl combine milk and pudding mix; beat with an electric mixer on low speed for 2 minutes. Beat in the orange peel and 2 tablespoons of the orange juice. Set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add pudding mixture, beating until combined.

Divide half of the fruit among ten 6-ounce dessert glasses or dishes. (Or arrange half of the fruit in a 1-1/2-quart glass bowl.) Arrange half of the cake cubes on the fruit. Drizzle with 1 tablespoon of the remaining orange juice. Spoon half of the pudding mixture over cake. Repeat layers. Cover and chill for 2 hours before serving. If desired, garnish individual servings with sliced kumquats and/or fresh mint sprigs.

What a great healthy breakfast recipe for the summer months.  This can also be eaten as a snack!!!

If you enjoy this recipe, make sure you share it with your friends and family.

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“Eat Healthy, Live Healthy”