Oat Cookies

Prep:  15 Minutes & 2.5 Hours Chilling   Bake:  12 Minutes

 Ingredients:

1 cup Unsalted Butter (softened)

1 cup packed Brown Sugar

1/4 cup Water

1 teaspoon Vanilla Extract

3 cups Quick-Cooking Oats

11/4 cups All-Purpose Flour 

1 teaspoon Salt

1/4 teaspoon Baking Soda

Other Items Needed:

Large Bowl

Mixer or Hand Mixer

Small Bowl

Wax Paper

Cooking Spray

Baking Sheet

Wire Racks (optional)

• In a large bowl, cream Butter & Brown Sugar until light & fluffy
• Beat in Water & Vanilla Extract
• Combine the Oats, Flour, Salt & Baking Soda
• Add the dry ingredients to the creamed mixture
• Chill for 30 Minutes
• Shape into 2 11/2 inch by 8 inch rolls
• Wrap each roll tightly with wax paper
• Chill for 2 hours or until firm
• Preheat oven to 375 degrees
• Cut rolls into 1/2 inch slices and place evenly apart on a greased baking sheet
• Bake for 12 minutes or until lightly browned
• Remove from baking sheet and cool on wire racks  

Makes:  2 Dozen Cookies

dévorer!

Potato Egg Bake

PREP:  20 Minutes  BAKE:  35 Minutes

Ingredients:

3 medium Russet Potatoes (peeled & diced)

1/2 cup Water

1/2 cup frozen chopped Broccoli (thawed)

3 Green Onions (thinly sliced)

1/2 small Sweet Red Pepper (chopped)

3 Eggs

4 Egg Whites

*1/2 cup fat-free Ricotta Cheese

1/2 cup shredded reduced-fat Sharp Cheddar Cheese

1/2 cup shredded Parmesan Cheese

1/4 cup fat-free Milk

1 tablespoon dried Parsley Flakes

1/4 teaspoon Salt

1/4 teaspoon Pepper

Other Items Needed:

Small Microwave-Safe Dish

12-inch x 8-inch Baking Dish

Cooking Spray

Large Bowl

Whisk

Hearty Breakfast Dish... Coming Up!

• Preheat your oven to 350 degrees.
• Place Potatoes & Water in a microwave-safe dish.
• Cover & microwave on high for 7 minutes or until tender.
• Drain.
• Coat a 12-inch x 8-inch baking dish in cooking spray.
• Spread Potatoes in the dish.
• Top with the Broccoli, Onions & Red Pepper.

 

• In a large bowl, whisk the Eggs, Egg Whites, Ricotta Cheese, Cheddar Cheese, Parmesan Cheese, Milk, Parsley, Salt & Pepper until blended.

 

• Pour over Vegetables.
• Bake uncovered for 35-40 minutes or until center is set.

 MAKES:  4 Servings

 

 

 

*You can replace the Ricotta Cheese with Cottage Cheese if you have a that available instead.

 

Like to spice things up?  Serve with Franks Red Hot!  

dévorer!

Banana Date-Nut Muffins

PREP:  15 Minutes  BAKE:  15 Minutes per Batch

Ingredients:

1 cup mashed Ripe Bananas (2 medium)

3/4 cup Sugar

1/3 cup Unsweetened Applesauce

3 tablespoons Canola Oil

1 Egg

3/4 cup All-Purpose Flour

3/4 cup Whole Wheat Flour

1/2 Quick-Cooking Oats

11/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/3 cup chopped Dates (about 3)

1/4 cup finely chopped Walnuts

1 teaspoon Lemon Juice

Other Items Needed:

Large Bowl

Stand Mixer or Hand Mixer

Medium Bowl

Cooking Spray

Muffin Pan & Liners

Toothpicks (optional)

Wire Racks (optional)

A Perfect Way to Start Any Morning!

• Preheat your oven to 350 degrees. 
• In a large bowl, beat Bananas, Sugar, Applesauce, Oil & Egg until well blended.
• In a medium bowl, combine the Flours, Oats, Baking Powder & Baking Soda.
• Gradually beat the Dry Mixture into the Banana Mixture until blended.
• Stir in the Dates, Walnuts & Lemon Juice.

 

• Coat muffin pan with cooking spray or put muffin liners in the muffin pan.
• Fill each cup half-way full with Batter.
• Bake for 12-14 minutes or until the center comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

 

MAKES:  24 Muffins

 

98 Calories per Muffin

 

 

 

* I use a toothpick to test whether the center is done.  Toothpicks leaves only a small hole, but is large enough to pull out the ingredients if it is not cooked through. 

 

 

dévorer!     

Baked Beans

PREP:  10 Minutes  BAKE:  30 Minutes

Ingredients:

5 Bacon Strips (chopped)

1 medium White Onion (chopped)

*1 can Baked Beans (28 ounces)

1 can Kidney Beans (16 ounces - rinsed & drained)

1 can Pinto Beans (15 ounces - rinsed & drained)

1/2 cup Brown Sugar

1/3 cup Ketchup

2 teaspoons Worcestershire Sauce

Other Items Needed:

Large Skillet

Large Bowl

12-inch x 8-inch Baking Dish

Backyard Barbecue Essential

• Preheat your oven to 350 degrees.
• In a large skillet, saute the Bacon & Onion over medium heat until Bacon is crisp.
• Drain.
• In a large bowl, combine the Beans, Brown Sugar, Ketchup, Worcestershire Sauce & Bacon Mixture.

 

• Pour into a 12-inch x 8-inch baking dish.
• Bake for 30-35 minutes or until heated through.    

MAKES:  12 Servings

192 calories per serving.

* I used Bush's Original Baked Beans, but you can mix it with whichever style you choose. 

dévorer!

Colorful Garbanzo Bean Salad

PREP:  30 Minutes  STANDING:  20 Minutes

Ingredients:

1 medium Sweet Red Pepper

1 can Garbanzo Bean or Chickpeas (15 ounces - rinsed & drained)

6 Cherry Tomatoes (halved)

2 teaspoons Dried Basil

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Red Wine Vinegar

1/2 teaspoon Salt

3/4 teaspoon Lemon Pepper

Other Items Needed:

Baking Dish

Tongs

2 Small Bowls

Large Bowl 

Quick & Easy Side Dish

• In a baking dish, broil Red Pepper 4 inches from the heat until skin blisters. (about 5 minutes)
• With tongs, rotate Pepper a quarter turn. 
• Broil & rotate until all sides are blistered & blackened.
• Immediately place Pepper in a small bowl.
• Cover & let stand for 20 minutes.
• Peel off & discard charred skin.
• Remove stem & seeds.
• Chop Pepper.
• In a large bowl, combine Red Pepper, Garbanzo Beans, Tomatoes & Basil.
• In a small bowl, whisk the Olive Oil, Lemon Juice, Vinegar, Salt & Lemon Pepper.

 

• Pour over Bean Mixture.
• Toss to coat.
• Chill until serving.

 

Makes:  4 Servings

 

This is the perfect light side dish to accompany a heavy meal!  

 

2/3 cup is only 174 calories!

 

 

dévorer! 

   

Fresh Peach Salsa

PREP:  15 Minutes  CHILL:  1 Hour

Ingredients:

4 medium Peaches (peeled & pitted)

2 large Tomatoes (cut into wedges & seeded)

1/2 yellow Onion (cut into wedges)

1/2 cup Cilantro

2 tablespoons minced Garlic

2 cans chopped Green Chilies (4 ounces each)

4 teaspoons Apple Cider Vinegar

1 teaspoon Lime Juice

1/4 teaspoon Pepper

Other Items Needed:

Food Processor

Serving Bowl

Baked Tortilla Chips

Refreshing Summer Appetizer!

• In a food processor, combine the Peaches, Tomatoes, Onion, Cilantro & Onion.
• Cover & pulse just until blended.
• Add the Chilies, Vinegar, Lime Juice & Pepper.
• Cover & pulse just until blended.
• Transfer to a serving bowl.
• Refrigerate for an hour before serving.
• Serve with Baked Tortilla Chips.

 

Makes:  4 Cups

 

This dip tastes like it's straight from the garden!  Light, fresh and 1/4 cup is only 20 calories!

 

 

dévorer!   

 

Roasted Pepper Dip

PREP:  15 Minutes  CHILL:  1 Hour

Ingredients:

1/3 less fat Neufchatel Cheese (8 ounces)

1 cup fat free Sour Cream

*1 Sweet Red Pepper (roasted & chopped)

1 cup Shredded Parmesan Cheese

2/3 cup Shredded Pepper Jack Cheese

1/2 cup finely chopped Onion

1/4 teaspoon Garlic Powder

1/4 teaspoon Pepper

Others Items Needed:

Small Baking Dish

Small Bowl

Hand Mixer or Stand Mixer

Crackers or Tortilla Chips 

Perfect Dip for Any Cookout!

• Place Sweet Red Pepper in a baking dish and Broil on High for 10 minutes.  Turning every couple of minutes.
•  Let the Red Pepper rest until cool enough to handle.
• Remove skin, stem and seeds then chop.

• In a small bowl, beat Neufchatel Cheese & Sour Cream until smooth.
• Stir in the chopped Pepper, Cheeses, Onion, Garlic Powder & Pepper.
• Refrigerate for at least 1 hour.
• Serve with Crackers or Tortilla Chips. 

 

Makes 4 Cups!

* Don't have time to roast the pepper yourself?  You can always buy sweet roasted red peppers already jarred in any grocery store.

I placed this dip in a heart shaped bowl and gifted to a precious couple at their engagement party.  Get creative and serve in various fun ways!

dévorer!