Chocolate Chip Muffins

Low(er) Calorie Chocolate Chip Muffins

1 3/4 C oats

2/3 C sugar (or sugar substitue)

1/2 C unsweetened applesauce

3/4 C unsweetened cocoa

1/2 C plain Greek yogurt

1/2 tsp cream of tartar

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 C hot water

1 tsp vanilla

3/4 C semisweet chocolate chips, divided

In a food processor (or blender) combine all ingredients except chocolate chips. Pulse until combined. Pour into a mixing bowl and add 1/2 C of chocolate chips. Pour into wells in mini muffin or brioche tray.

Bake at 350 until tops start to set (8-10 minutes depending on which tray you use). Remove and sprinkle with remaining chocolate chips. Continue baking until completely set. Let cool.

Notes: Mini muffins have 52 calories each. Filling the brioche wells half full gives you an 87 calorie muffin. Not too shabby! Plus these bad boys curb the chocolate craving like no other!

Low(er) Calorie Chocolate-Chocolate Chip Cookies

I don't like to post recipes without pictures to go with them, but in this case, I will. It was requested and the cookies are now gone. We have been a busy family the past two weeks and now three of us are sick. So, next time I make them I'll add a photo!

The original recipe is as follows:

Chocolate-Chocolate Chip Cookies

1 C flour

1/4 tsp baking soda

1/8 tsp salt

1/4 C butter, room temperature

1/2 C dark brown sugar

1/3 C unsweetened cocoa

2 large egg whites

1/3 C semisweet chocolate chips

Combine brown sugar and butter then add eggs and cocoa. Add remaining dry ingredients until combined. Dump in chocolate chips, and mix.

Bake at 350 degrees for 9 minutes.

If you use a small scoop, you should get 30-40 cookies (they will be small!) and will be 1 point if you are calculating for Weight Watchers.

Notes: I doubled the recipe, used light brown sugar (that's what I had), 1/3 C of white chocolate chips and 1/3 C of semi-sweet chocolate chips. I got about 55 cookies worth 1.5-2 points each.

Don't let the lower calorie or Weight Watcher reference fool you. These are delicious!

Low(er) Fat Butterscotch Bars

Check out these beauties. The are delicious. Easy to make. Are sweet with a hint of salty. Did I mention they are delicious?

Butterscotch Bars

(from Cooking Light Magazine)

1 C brown sugar

5 tbsp butter, melted

1 tsp vanilla

1 egg, lightly beaten

2 scant C flour

2 1/2 C quick cooking oats

1/2 tsp salt

1/2 tsp baking soda

1 can fat-free sweetened condensed milk

1 1/4 C butterscotch morsels

1/2 C pecans or walnuts, chopped

Combine sugar and butter in a mixing bowl. Stir in egg and vanilla. Pour in flour, oats, salt, and baking soda and combine with a fork. Pour 3 cups into the bottom of a Grande mold and press. Set aside.

Pour sweetened condensed milk, butterscotch, morsels and salt into a microwave safe bowl and cook for 20 seconds. Stir and repeat until smooth. Stir in nuts and pour over crust. Top with remaining oat mixture. Bake at 350 degrees for for 25 minutes or until golden brown. Cool completely before cutting.

Quinoa Salad

This bowl of delishiness has been my dinner for several days. I love the crunchy ingredients paired with the scrumptious dressing. Healthy and full of fiber and protein, this salad is a meal on its own or would be a delicious side dish.

Quinoa Salad

1 C quinoa

2 C water

1 cucumber, peed and diced

1 red pepper, diced

3/4 C cilantro, chopped

2/3 C feta

1-2 green onions, diced

1 C broccoli, diced

1/4 C Mediterranean Fig or Spiced Apple Pear Balsamic Vinegar

1/3 C olive oil

salt and pepper

1 tbsp dijon mustard

2 1/2 tbsp honey

Cook quinoa according to the directions on the package. Spread quinoa out on a Silpat and let sit for 7 minutes to cool.

In a mixing bowl combine cucumber, red pepper, broccoli, feta, green onion and cilantro.

In a mason jar combine balsamic vinegar, oil, mustard, honey, salt and pepper. Shake.

Add dressing and quinoa to vegetable mixture and combine.

Ham and Penne Bake

Ham and Penne Bake

16 oz penne

2 C ham steak, chopped

4 oz Swiss cheese, shredded and divided

2 C milk

1 C sour cream

3 green onions, diced

1/4 C roasted red pepper, diced

2 cloves garlic, minced

2 tbsp butter

2 tbsp flour

salt and pepper

Cook penne until half way done. Set aside.

In a large saute pan melt butter and add garlic, peppers, and onion. Whisk in flour and cook for 2 minutes. Add in milk and half of the Swiss cheese. Cook until it thickens. Remove from the heat and add in sour cream.

Combine sauce with pasta and add in ham.

Pour into sunflower mold and sprinkle with remaining Swiss cheese.

Bake at 350 degrees for 25 minutes.

Crustless Vegetable Quiche

Crustless Vegetable Quiche

8 eggs

3/4 C heavy cream

1 C mushrooms, diced

1 C asparagus, diced

1 C broccoli, diced

2 cloves garlic, minced

1 green onion, minced

1/2 C cheddar cheese, grated

1/2 C Swiss cheese, grated

1/2 tsp Rosemary Basil and Thyme Herb Blend

In a mixing bowl add eggs and cream and whisk together.

Add in rosemary, basil and thyme herb blend.

In a small sauce pan, saute garlic, onion, broccoli, asparagus, and mushrooms in a drizzle of olive oil until tender.

Add sauteed vegetables and cheese to egg mixture and ladle into wells in the round tray

Bake at 400 degrees for 20-25 minutes or until eggs are set.

Serves 6

White Chocolate, Oatmeal and Pecan Cookies

These cookies are awesome and are my new favorite. I am typically not a white chocolate fan, but mixed with oats and pecans this trio is something to be reckoned with.

White Chocolate, Oatmeal and Pecan Cookies

1 C butter, room temp.

1 C brown sugar

1 C sugar

2 eggs

2 tsp vanilla

3 C flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 C oats

1 1/2 C white chocolate chips

1 C pecans, chopped

Cream butter, brown sugar and sugar. Add in eggs and vanilla. Combine. Add flour, baking powder, baking soda, salt, and oats. Combine. Add white chocolate chips and pecans. Mix gently.

Bake at 350 degrees for 10-12 minutes.

This recipe makes several dozen. They are soft and delicious. And irresistible.

Enjoy!

Waffles

Remember how I used the waffle tray to make eggs for breakfast sandwiches? Well, it's also great for making waffles. Whodathunkit? I like using the waffle tray because this means we all get to eat the same time and I don't have to stand over a waffle iron for minutes on end. I paired the delicious waffles with some breakfast cups, but this time I used the round tray.

Waffles

2 C flour

1 tsp salt

4 tsp baking powder

2 tbsp sugar

2 eggs

1 1/2 C milk, warm

1/3 butter, melted

1 tsp vanilla

In a mixing bowl combine flour, salt, baking powder, and sugar. In a separate bowl beat the eggs, pour in the milk, butter and vanilla. Pour the wet ingredients in to the dry and combine. Ladle into wells, filling them 2/3 full. Bake at 350 degrees until golden brown.

Notes: If you want the tops to be flat, fill them half full and lay a Silpat on top before baking. This recipe makes just enough batter to fill all 12 wells. The waffles reheat perfectly in the toaster.