Flourless Chocolate Chip Cookies

• 3/4 cup rolled oats
• 1/4 tsp baking soda
• 1/8 tsp salt
• 2 tbsp brown sugar or coconut sugar (don’t sub with white!)
• 1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is not omittted.)
• 2 tbsp chocolate chips
• 1 tbsp oil or pre-melted margarine
• 1-2 tbsp milk of choice (start with 1)

Blend first 5 ingredients together in a food processor or blender. (I use a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.

Baked Macaroni & Cheese

Servings: 8 • Serving Size: 1 cup • 

• 12 oz high fiber elbows like Ronzoni Smart Taste
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz 2% reduced fat mild cheddar
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 4 oz Romano cheese
• Pam butter flavored spray

Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking for 2-3 minutes, until smooth and thick. Season with salt and pepper. Remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. Top with grated Parmesan cheese.Bake for 15-20 minutes till sides start to brown.

Stuffed Pasta Shells

• 12 oz Jumbo Shells 
• 1/2 white onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb 99% lean ground turkey
• 32 oz crushed tomatoes
• 1 tbsp basil
• salt and pepper
• 2 cups part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded
• 1 egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.Preheat oven to 375°.In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.Serve with additional sauce on top.

Unfried Chicken Kiev

Ingredients
• 6 skinless boneless chicken breast halves (beaten thin)
• 3 Tbsp low-fat margarine 
• 1 Tbsp chopped fresh chives 
• 1/8 tsp garlic powder 
• 2 Tbsp chopped fresh parsley 
• 1/2 tsp paprika 
• 2 cups cornflake cereal 
• 1/4 cup skim milk
   2 tsp salt & pepper

Instructions:
Soften margarine, preheat oven to 425 F. Cut margarine into 6 slices, place one on center of each chicken breast. Sprinkle garlic powder and chives evenly among 6 slices. Fold chicken breast over margarine, fold up sides, and secure with wooden skewer. Crush cornflakes, mix with parsley,salt, pepper, and paprika. Dip chicken in milk, then coat with cornflake mixture. Place breasts, seam-side down, in sprayed 9 inch square baking pan. Bake 35 minutes or until cooked through.

Russian Chicken

Ingredients:
5 boneless, skinless chicken breasts cut in half
12 oz Russian Dressing
10T sugar free apricot preserves

Preheat oven to 350.  Lay chicken on bottom of a greased 9x13 baking dish.  Put 1T of apricot preserves on each piece.  Pour in Russian Dressing.  Bake for 1 hour.

WW points - 5.
Best served with rice.  Points figured with no more than 1T of the sauce poured on top.

Baked Potato Soup

Serving Size: 1-1/3 cups

5 points per serving

Serves: 6

Ingredients:
4 Large (8oz) Russet Potatoes - Baked
4 Strips of Bacon
1 Bunch Scallions, thinly sliced
6 Garlic Cloves, minced
2 Cans (14oz) Chicken Broth (Reduced Sodium)
1 tsp Salt
1/8 tsp Cayenne
1 cup Fat Free Half & Half
1/4 cup chopped fresh Parsley
1 tbsp Shredded Cheese (fat free)

This recipe didn't come with step by step instructions so I had to figure it out on my own.

-Preheat oven to 400 degrees.
-Wrap the entire garlic bulb tightly in foil and bake it in the oven for 45 minutes.
-Wash the Potatoes and place them directly on the oven rack. Bake for 60 minutes.
-Meanwhile fry the bacon on a nonstick skillet over medium-high heat until browned. Place on paper towels to drain off any fat. Chop into small pieces.
-Remove the Garlic Cloves from the oven. Once they are cool enough to handle, squeeze the insides into a large saucepan. (Warning: Very messy.)
-Remove the Baked Potatoes from the oven. Once they are cool enought to handle, remove the skins and add them to the large saucepan. Smash the potatoes and mix them with the garlic.
-Gradually stir in the Chicken Broth, Half & Half, Salt, Pepper and the Parsley.
-Place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
-Spoon about 1-1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.


PS. Cornbread goes very well with this soup.
I use the Jiffy box and then add 1/2 a can of green chilles.
Serves Six at 4 points per serving.

Chocolate Oatmeal

(One can never have too many chocolate oatmeal recipes!)

• 1/2 cup rolled oats (or 1/4 cup steel-cut oats) (45g)
• 1 1/2 cups milk of choice or water (360g)
• 1/4 tsp salt
• 1 tbsp cocoa powder, dutch cocoa, or hot cocoa mix (5g)
• 1/4 tsp pure vanilla extract
• sweetener of choice (stevia, maple syrup, sugar, etc.)
• optional: nondairy creamer or canned coconut milk for the top
• optional: chocolate chips

Combine oats, liquid, and salt in a large pyrex-type measuring cup (or saucepan, if cooking on the stovetop). Heat on the stove until most—but not all—of the liquid is absorbed. Or, if using the microwave, heat 3 minutes, then heat 1 more minute, watching so it doesn’t spill over. (Microwave times will vary depending on wattage.) Leave in the microwave 5 minutes, then transfer (uncovered!) to the fridge overnight. The next morning, the oats will have soaked up all the excess liquid. (If you want to eat it right away, just heat longer or use less liquid. I always use the overnight method because I want breakfast ready in the morning.) Now add your vanilla, sweetener, cocoa, (and optional creamer or coconut milk if desired). Reheat, unless you prefer cold oatmeal like I do.

For the entire recipe:

• Calories: 160
• Fat: 3g
• Carbs: 30g
• Protein: 6g (more if using the optional protein powder)
• Fiber: 6g
• WW Points (new system): 4 points

Carrot Cake

Cake

1

box (15 oz) Betty Crocker® Gluten Free yellow cake mix

2/3

cup water

1/2

cup butter, softened

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

2

teaspoons gluten-free vanilla

3

eggs

1

cup finely shredded carrots (2 medium)

1/4

cup finely chopped pecans or walnuts

Frosting

4

oz (half of 8-oz package) cream cheese, softened

2

tablespoons butter

1/2

teaspoon gluten-free vanilla

2

cups powdered sugar

1

to 3 teaspoons milk

1/4

cup coconut, if desired

1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

Makes 12 servings

Quinoa Fruit Salad

Quinoa Fruit Salad
Adapted from Oh She Glows
Ingredients:
¾ C dry quinoa  2 T maple syrup
1 apple, rinsed and diced
3 peaches, rinsed and diced
1 pint strawberries, sliced
1 t balsamic vinegar
1 T lime juice
Salt to taste
Directions:
Rinse the quinoa and cook according to package directions.
Combined the sliced fruit (any variation of fruits is okay!) in a large bowl.
Drizzle with the maple syrup, balsamic vinegar, and lime juice, and mix.
Adjust the dressing and add a sprinkle of sea salt to taste.
Either serve warm as is, or chill in the refrigerator prior to serving.  Can also
be served with toasted almonds or walnuts.
Enjoy!
fullmeasureofhappiness.com

Slow Cooker Bread

Ingredients: Servings: 12 Units: US | Metric
 1 tablespoon yeast 
1/4 cup warm water 
1 cup warm skim milk or 1 cup buttermilk 
1/2 cup rolled oat 
1 teaspoon salt 
2 tablespoons olive oil 
2 tablespoons honey
 1 whole egg 
1/4 cup wheat germ 
2 3/4 cups whole wheat flour
 Directions:
 1 Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish);
 turn slow-cooker on high to preheat.
 2 Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ. 
3 Add flour and knead until smooth and elastic, about 5 minutes. 
4 Turn dough immediately into bowl or can; cover LOOSELY with foil.
 5 In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.
 6 Place can or bowl on this; cover and bake on High for 3 hours.
 7 Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch. 
8 Yield: 1 medium sized loaf of bread. 

Read more at: http://www.food.com/recipe/couldnt-be-easier-slow-cooker-bread-112579?oc=linkback