Oreo Fluff

Oreo Fluff1Recently, as in the past few months, I have been trying to focus on healthy habits rather than dieting or having a new year’s resolution. It’s been very difficult to eat less of my favorites, but I’ve really learned to eat the unhealthy foods in moderation and use them as a reward for making progress on having better habits (i.e. increasing my fruit and vegetable intake).

One craving that is hard to quit is the one that screams, ‘give me sweets’! I really enjoy dessert foods, but my body hates them… People who try to cut out sugars and sweets and all of the good stuff shock me because, if I eliminate this group altogether I will just eat a bag of chocolate one day, or four cupcakes; who knows what will happen when you’re “hangry”. So I have been on the search for a good dessert food that I don’t have to feel guilty about; and I’ve found it!

This Oreo dessert is fluffy, sweet, and addicting. I promise that it is family friendly, and can kick just about any craving. And if you’re watching your waistline you can substitute for lower fat/sugar free/light options! I don’t want to take credit for this recipe, although my version has fewer ingredients to make it healthier, so this is the site I found it on: http://www.chef-in-training.com/2012/06/oreo-fluff/

Oreo Fluff2

Oreo Fluff

Serves: 6-8


  • 2 cups milk (I used skim milk)
  • 1 package of Jello Instant Pudding White Chocolate flavor
  • 6 Oreo cookies – crushed (or more if you would like)
  • 1 tub of Cool Whip – thawed (I used the Sugar Free version)


Pour milk into a medium sized bowl and mix in the instant pudding mix. Whisk until smooth, cover, and let sit in the refrigerator until the pudding is thick. When ready, mix in the full tub of Cool Whip. Stir until the pudding is completely mixed with the Cool Whip. Stir in crushed Oreo cookies until equally distributed. Distribute in to smaller bowls or cover and refrigerate until you are ready to serve.Oreo Fluff3

*If anyone is interested in the nutritional content let me know and I’ll post that as well. When calculated for 6-8 servings this equals 6 PointsPlus (if you’re following a Weight Watchers plan)*

Bacon Buffalo Chicken Casserole

Yes, bacon AND buffalo chicken. You aren’t dreaming, although a scoop of this pasta bake tastes like heaven. Combining buffalo chicken in to almost any meal is my specialty, and honestly I love this pasta; I think you will too! Some benefits of this are that it reheats well, its a favorite of many, and it’s really easy to make. (Make this even easier, and skip a few steps by adding cooked chicken)



1 pack boneless chicken tenders or breasts (about 1pound)
1 bottle of Frank’s Red Hot Buffalo sauce (you’ll use about 1 and 1/2 cup)
1 bottle of your favorite ranch dressing (I used Ken’s Light – about 1/2 cup)
1 bag of mozzarella cheese (will use about 2 cups – more if you’d like!)
3/4 cup of bacon crumbles (not the hard bit kind!)
2 cups of pasta of your choice (I used rotini)

Preheat your oven to 375 degrees.

In a casserole dish, pour out some ranch dressing and buffalo sauce to coat the bottom of the dish. Mix this together. After cubing your chicken breasts/tenders, place them on top of the sauce in the dish, add more ranch and buffalo sauce.

**I don’t like measuring sauces because I like mine much hotter, meaning I use a lot of buffalo sauce. If you’d like having a more mild chicken dish, add less hot sauce and more ranch dressing. At this point you’ve probably used about 1/2 cup of each dressing.


Cook this chicken mixture for about 35-40 minutes in the oven, or until fully cooked.

While the chicken is cooking, bring a pot of water to a boil. Add your pasta (2 cups; more if you’d like a larger meal) once water is boiling and cook until pasta is tender. Strain pasta and hold on the side until chicken is finished cooking.

When the chicken is all done, your house will smell like spicy heaven. Next, we’ll sprinkle about 1 cup of cheese over the chicken and mix this all together. Add the pasta next, followed by 1 cup more of buffalo sauce (add some ranch if you’d like), and finally 3/4 cup of bacon crumbles. Mix this together and then top with more cheese (I like a lot, and I want this to have a cheesy consistency, so I’m going to add 1 and 1/2 cup).

Place casserole dish back in the oven, and cook for about 10 minutes, or until cheese is fully melted. You can let this dish cool, because it’s super hot… or you can be like me and readily take a huge scoop and burn your mouth! Choose wisely 🙂


Hope you enjoy this dish! Remember, you can add more or less of the sauces, or cheese. I wanted more of a mac and cheese, so I added a bit extra. Also, make this your own and add sweet or bell peppers, jalapeños, or whatever your heart desires! I like it with both; added flavor never hurts! I just dice up about 1 cup of some peppers and put it in when I’m ready to bake the chicken and pasta together. Let me know what you think! 🙂