Dr. Shapiro's Picture Perfect Weight Loss COOKBOOK for Permanent Weight Loss

Peanut Butter Delight

4 Tbsp. Peanut butter – chunky or creamy
1 ¾ cups water, divided
¼ tsp. Salt
1 1-oz. Package instant sugar-free butterscotch pudding
(chocolate or vanilla pudding may be substituted)
Chopped peanuts for garnish, if desired
Place peanut butter * and ¾ cup water in an electric blender and process until smooth. Add remaining 1 cup of water, salt, and pudding mix and blend at low speed for about 1 minute. Spoon into desert dishes and refrigerate at least 30 minutes before serving Garnish with chopped peanuts, if desired.

Makes four half cup servings; 115 calories per serving.

*We recommend natural peanut butter made only from peanuts and salt; it offers better peanut flavor and nutrition. Commercial brands, however, are fine if you can’t get the natural version or if you prefer the taste (even though they contain trans fat). We do not recommend the reduced fat versions; most of them contain significant amounts of refined carbohydrates.

Picture Perfect Chili

1 Cup coarsely chopped bell peppers – any color
1 cup chopped onion
3-4 cloves chopped or minced garlic
1 Tbsp. Olive or canola oil
1 12-oz package veggie ground beef (Morningstar Farms Grillers)
1 15-oz. Can black or red beans, drained
1 15-oz. Can chili beans in sauce
1 15-oz. Jar tomato-based pasta sauce (Aunt Millie’s, Prego, etc.)
1 14-oz can diced tomatoes
1 4-oz or 5-oz can chopped green chilies
1 Tbsp. Chili powder
1 Tbsp. Dried oregano leaves
½ tsp. Ground cumin

Sauté peppers, onions, and garlic in oil in a large skillet or saucepan over medium-high heat for 2 minutes. Stir in veggie ground beef and cook for another 2 minutes. Add all remaining ingredients and stir well. Bring to a boil; reduce heat to medium-low; cover pan and simmer for 20 minutes, stirring occasionally.

Makes about ten 1 cup servings; approximately 150 calories per serving.

Individual No-Bake Cheesecakes

4 ozs. Nondairy cream cheese (e.g., Tofutti brand)1 16-oz. Package soft silken tofu
1/3 cup lemon juice
1 tsp. Vanilla extract
½ tsp. Grated lemon peel
¼ tsp. Salt
1 1-oz. Package instant sugar-free vanilla pudding
Cinnamon
Strawberry slices for garnish, if desired.

Process cream cheese, tofu, lemon juice, vanilla, lemon peel, and salt in an electric blender until smooth. Add pudding mix and blend until well incorporated. Spoon mixture into four foil muffin cups, custard cups, or dessert dishes, dividing evenly. Refrigerate at least 1 hour before serving. Sprinkle cinnamon on top, and garnish with strawberry slices, if desired.

Makes four half-cup servings; 185 calories per serving.