chocolate Peanut butter Frozen Cookies

1/4 cup fat-free skim milk
2 Tbsp unsweetened cocoa, powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats
2 tsp canola oil

Mix milk, cocoa powder and sugar in a small saucepan over low heat.


Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.


Stir in oatmeal and oil.


Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.

1 pt per cookie

Pancakes Without the Griddle

1 can (29 oz) pear halves packed in juice, drained and chopped
3/4 cup quick-cooking oats
1 cup nonfat milk
1/2 cup fat-free liquid egg substitute
2 Tbsp vanilla extract
1/4 cup sugar
1 tsp grated lemon peel
1/2 cup raspberries
1/4 tsp ground cinnamon

Preheat oven to 350°F. Coat a deep 9" pie plate with cooking spray. Spread pears in an even layer in the dish.

Place oats in a blender. Cover and process on high 1 minute, or until finely chopped. Add milk, egg substitute, vanilla extract, sugar, and lemon peel. Process until well blended, stopping occasionally to scrape down the sides of the blender.

Gently ladle batter over pears. Sprinkle with raspberries and cinnamon. Bake 45 to 50 minutes, or until puffed and cooked through.

Makes 6 servings

Per serving: 233 calories, 4 g protein, 52 g carbohydrate, 1 g fat, 1 mg cholesterol, 6 g fiber, 36 mg sodium

By the way…
Top it with nonfat frozen raspberry yogurt and enjoy it as a dessert.

found in a voalpoint email

Black Bean Chicken

2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast

Directions
Place frozen chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook low 8-10 hours and serve.


Number of Servings: 6

Southwestern Chicken and White Bean Soup

Prep: 2 minutes; Cook: 13 minutes

Prep Time: 2 minutes
Cook Time: 13 minutes
Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2 cups shredded cooked chicken breast
• 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
• Cooking spray
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup green salsa
• Light sour cream (optional)
• Chopped fresh cilantro (optional)

Preparation

1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Nutritional Information

Calories:

134 (19% from fat)

Fat:

3g (sat 0.5g,mono 0.6g,poly 0.5g)

Protein:

18g

Carbohydrate:

8.5g

Fiber:

1.8g

Cholesterol:

40mg

Iron:

1.1mg

Sodium:

623mg

Calcium:

22mg

from: cookinglight.com

Corn Chowder

Corn Chowder

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.

INGREDIENTS

• 1 tablespoon olive oil



• 2 tablespoons finely diced celery



• 2 tablespoons finely diced onion



• 2 tablespoons finely diced green pepper



• 1 package frozen whole kernel corn (10 oz.)



• 1 cup peeled, diced, 1/2" raw potatoes



• 2 tablespoons chopped fresh parsley



• 1 cup water



• 1/4 teaspoon salt



• black pepper to taste



• 1/4 teaspoon paprika



• 2 tablespoons flour



• 2 cups low-fat (1%) or skim milk



• 1/4 cup fresh parsley, minced

DIRECTIONS
1. Heat oil in medium saucepan.



2. Add celery, onion, and green pepper and saute for 2 minutes.



3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.



4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.



5. Add gradually to cooked vegetables and add remaining milk.



6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.



Yield: 4 servings--Serving Size: 1 cup

from: sparkpeople.com

Paula Deen Peppermint Bark

Ingredients

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Pecan Shortbread Cookies

Prep Time:

20 min

Total Time:

38 min

Makes:

5 dozen cookies or 30 servings, 2 cookies each

2 cups (4 sticks) butter, softened

1-3/4 cups powdered sugar, divided

3-1/2 cups flour

1/2 cup cornstarch

1-1/2 cups chopped PLANTERS Pecans, toasted

HEAT oven to 350ºF.

BEAT butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts.

ROLL dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.

BAKE 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

- from kraftfoods.com

Choco-Mint Snaps

Makes about 72

4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling

Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

- from http://www.christmas-cookies.com

Oatmeal Raisin Cookies

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 1 cup all-purpose flour
• 1 cup regular oats
• 1/2 cup raisins
• Cooking spray

Preparation

Preheat oven to 350°.

Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

-from a cookie exchange

Cowboy Cookies

3/4 c butter
1/2 c peanut butter
1 c granulated sugar
1/2 c packed brown sugar
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 c all-purpose flour
2 c rolled oats
1 c chocolate chips
1/2 c peanuts, walnuts, pecans or any nut you like

In a large mixing bowl beat butter and peanut butter with an electric mixer on med speed for about 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer, stir in remaining flour. Stir in rolled oats, chocolate chips and nuts.
Drop dough by rounded teaspoons 2 in apart on an ungreased cookie sheet. Bake at 375 for about 10 min. transfer to a wire rack and let cook. Enjoy!

Chocolate Fudge Mint Cookies

Ingredients:

3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

from a cookie exchange

Carrot Pecan Cookies

1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom (optional)
1/4 tsp cinnamon
8 Tbs butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup grated carrots
3/4 cup chopped pecans
3/4 cup raisins

Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2-3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. Makes about 2 dozen.

-from a cookie exchange

Holiday/Christmas Tree Cookies

Time: 10 – 12 minutes Temp.: 375degrees Yield: 6 dozen

1 cup shortening

¾ cup sugar

1 egg

2 ¼ cups sifted all-purpose flour

1/8 teaspoon salt

¼ teaspoon baking powder

1 teaspoon almond extract

Green food coloring

Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring, and a few drops of coloring. Mix Well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree or holiday plate. Decorate with tiny candies or sprinkles.

- from a cookie exchange

Saltine Toffee

4 oz saltine crackers (1 full sleeve)
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips (semi-sweet or milk chocolate)
3/4 cup chopped pecans (optional - we didn't use these)

Preheat oven to 400 degrees.

Line a rimmed cookie sheet (jelly roll pan) with saltine crackers in single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.

Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts (if using). (We also sprinkled some holiday sprinkles on top last night.).

Cool completely (I pop ours into the freezer for about 30 minutes) and break into pieces.

- I was given this recipe

Buffalo Chicken-Blue Cheese Meatloaf

Biggest Loser Family Cookbook Copyright 2008

Olive Oil Spray
2/3 c. Old-fashioned oats
1/2 c. Fat-free milk
2 1/2 Tbsp buffalo wing sauce, or more to taste
1 pound extra-lean, ground chicken breast
1/2 c. Finely chopped celery
1/4 c. Shredded carrot
1/4 c. Finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 tsp. salt
2 oz. Crumbled reduced-fat blue cheese

Preheat the oven to 350 degrees. Lightly mist a 9x5 loaf pan with olive oil spray.
Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand
for 3 minutes, or until the oats begin to soften. Stir in the wing sauce until well
mixed. Add the chicken, celery, carrot, onion, egg whites and salt. With a fork or
clean hands, mix the ingredients well. Add the blue cheese and gently mix to combine.

Transfer the mixture to the prepared pan and spread so that the top is flat. Bake
for 35 to 40 minutes, or until the chicken is completely cooked through and no
longer pink. Cut into 8 slices and serve immediately.

*edited to add - I baked the meatloaf ahead of time and then I grilled it.

Makes 4 servings

Per serving: 263 calories, 6 g fat, 74 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 2 g fiber, 35 g protein.