Almond Butter Oatmeal Cookies with Chocolate & Coconut

I'll admit, these cookies are no match for a plain old chocolate chip cookie but they're pretty dang good as a healthier cookie alternative. I used almond butter but substituting it with natural peanut butter would work as well. However, you might want to add some extra olive oil. I used egg substitute to cut out some fat. The almond butter and canola oil are great sources of MUFAs and PUFAs  and they're full of fiber so maybe you don't have to feel so guilty about eating them for breakfast... 

1/2 cup canola oil
1/2 cup natural almond butter
1/4 cup sugar
3/4 cup brown sugar
1/2 cup egg substitute (or 2 eggs) 
2 teaspoons vanilla
1/4 cup shredded coconut
3 cups oats
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup semisweet mini chocolate chips


Preheat Oven to 375. 
Beat together oil and almond butter then beat in eggs, sugar and vanilla. Stir in coconut. In a large bowl mix together oats, flour, baking powder, and baking soda. Incorporate into almond butter mixture, but do not over mix. Stir in chocolate chips. Drop about 1 1/2 tablespoon round onto a baking sheet and gently press to flatten. Bake 10-12 minutes or until slightly browned.

Vegetable and Bean Stir Fry

This recipe is super quick and easy. It also is really good reheated so it's a perfect meal when you're in a time crunch. I always use the Success 10 Minute brown rice so that I don't have to plan an hour ahead for my dinner. I also use the Asian mixed veggies but you can use your favorite variety.
1 bag (more if desired) of mixed veggies 
1 can black beans, rinsed and drained
1/2 teaspoon Mrs. Dash's Salt Free, Extra Spicy Seasoning Blend
1/2 teaspoon Lemon Pepper 
1 tablespoon olive oil
Prepared brown rice

In a large skillet, heat olive oil. Add vegetables and heat until cooked, about 5-10 minutes. Season with lemon pepper and spicy seasoning. Add beans and cook about 2 more minutes. Serve over brown rice. 

Apple & Squash Soup

I got this wonderful recipe out of a Costco Cookbook. It recommends topping it off with sour cream so I tried it with the fat free version. I personally liked it better without and it saves you some calories. I also recommend microwaving the squash for 5-10 minutes to cut down on cooking time and makes it less of a hassle to peel it. 


2 Cameo or Fuji apples
2 lbs acorn squash
1/2 cup onion, chopped
28 oz chicken or vegetable broth
1/2 cup white wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 cup fat-free half and half
1/2 cup fat free sour cream
1/2 cup pomegranate seeds


Peel and cut squash into 1 inch cubes. Combine diced apples, squash, onions, broth and wine in a large saucepan. Bring to a boil, then reduce the heat, cover and simmer for 30-40 minutes, or until all the ingredients are tender. Puree the mixture using an immersion blender, food processor, or blender. Return the mixture to the saucepan and add cinnamon, nutmeg, pepper and salt to taste. Bring the mixture to a boil, then simmer, uncovered, for 10 minutes to let the flavors blend. 
Stir the half and half into the soup and heat thoroughly. 
Ladle the soup into bowls and garnish with sour cream (optional) and pomegranate seeds. 

Apple Oat Bran Muffins with Flaxseed

I think that people are often scared about eating healthy muffins, but these taste great! They stayed nice and moist and are just the right sweetness. Not only do they taste good, but they are low fat and a great source of fiber. 


1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil 
1/3 c applesauce 
1 shredded apple (this can be done with a cheese grater or in a food processor)
1/4 c sugar 
1/2 tsp salt

Preheat oven to 350°F. 
Whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. 
In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar and. Combine mixtures and stir until just combined.
Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool the muffins on a wire rack.

Greek Yogurt Parfaits

These are super easy and really yummy! The parfait is also good with granola on the top. I like the Bear Naked brand granola. Makes one serving.


1 container vanilla Greek Yogurt
1/4 cup frozen blueberries, slightly thawed
1/4 cup frozen raspberries, slightly thawed


Place blueberries on bottom of container. Layer with 1/2 of the yogurt. Layer with raspberries. Layer with the rest of the yogurt. Garnish with more berries, if desired.

Spaghetti and Meatballs

I made this for date night in with my boyfriend and we both loved it! I got the meatball recipe from Anne Burell and the marinara sauce is one that I made with a friend. The sauce is great for any Italian dish and is also vegetarian! Caution: This makes a lot. I froze half of it for later.


Meatballs
Olive Oil

1 large onion, thinly diced                                                  
Salt
3 teaspoons minced garlic (about 2-3 cloves)
Pinch red pepper flakes
3/4 lb ground sirloin
3/4 lb Italian sausage
2 large eggs
1 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley leaves
1 cup Italian breadcrumbs
1/2 cup water
Sprinkle of Italian seasoning


Coat a large saute pan with olive oil, add the onions and bring to medium-high heat. Season the onions generously with salt and cook for about 5-7 minutes. The onions should be very soft and have no color. Add the garlic and red pepper flakes and saute for another 1-2 minutes. Turn off heat and allow to cool.


In a large bowl combine meats, eggs, cheese, parsley and bread crumbs. Squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and squish again. The mixture should be pretty watery. 


Preheat the oven to 350 degrees.


Shape the meat into desired size. Mine were about golf ball size. Coat a large saute pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them for about 15 minutes or until cooked all the way through. If using right away, add them to your marinara sauce. Serve with pasta.


Sarah and Elaine's Marinara Sauce
1 jar Classico Spicy Tomato and Basil marinara sauce
~20 fresh basil leaves
1/4 cup + 2 Tbsp. Olive Oil
1/2 large onion, chopped
1 can Italian diced tomatoes, undrained
1 cup white wine
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp oregano leaves
Salt and Pepper, to taste


In a large sauce pan, saute onions in 2 Tbsp. of olive oil until translucent. Add garlic and cook about 2 minutes. Add the rest of the ingredients and let simmer on low heat for at least one hour. 


Serve with any type of pasta. I made mine with angel hair.

Nanaimo Bars

I made these for a Valentine's Day potluck so I added pink food coloring to the second layer to be festive. They're pretty easy, especially if you do the first and third layers in the microwave. Eat this one in moderation!

Bottom Layer

1/2 cup butter
1/4 cup sugar
1/4 cup + 1 Tbsp. baking cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 c. finely slivered almonds
1 cup shredded coconut

Melt first 3 ingredients in top of double boiler or in the microwave. Add the egg and stir to cook and thicken. (If using the microwave, be sure to put the mixture back in to get the egg cooked.) Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
1/2 cup butter
2 Tbsp. + 2 Tsp. cream
2 Tbsp. cook and serve vanilla pudding powder
2 cups confectioner's sugar

Cream butter, cream, pudding powder, and confectioner's sugar. Beat until light. Add food coloring if desired and spread over bottom layer.

Third Layer
4oz semi-sweet chocolate
2 Tbsp. butter
Melt chocolate and butter over low heat or microwave. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Slice with a warm knife when ready to serve.