Banana Bits

5 bananas

2 oz. vanilla Greek Yogurt

1 Tbsp all-natural peanut butter

 

In a small bowl, mash one banana and whisk together with Greek yogurt and creamy peanut butter; set aside.  

 

Slice bananas into half-inch thick slices and lay out on a cookie sheet.  Spread an even amount of peanut butter mixture over top of the slices and place another slice on top.  If the bananas start sliding around, feel free to add a bit more peanut butter simply to make the mixture thicker.  

 

Place cookie sheet in the freezer for a minimum of 2 hours and enjoy after your long workout!

 

*Yields about 24 pieces  

Jalapeño Popper Dip

Two words. Yuuummm mmmeee!!!

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.