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