Asian Noodle Salad

Asian Noodle Salad
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Carrot Cake

Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Double Chocolate Chunk Cookies

These delicious double chocolate chunk cookies are crispy on the outside and chewy in the centre!

They're also easy to prepare. You can use dark or white chocolate - either way, they are yummy!

Weight Watchers Double Chocolate Chunk Cookies recipe
Makes 36 cookies

Ingredients
1 cup softened butter or margarine
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup unsweetened cocoa powder
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (250 g) package chocolate, coarsely chopped

Preparation
1. Preheat oven to 375°.
2. In a large bowl, cream butter and both sugars until light and fluffy.
3. Beat in vanilla.
4. Blend in egg and cocoa, then flour, baking soda and salt, beating until a stiff dough is formed.
5. Stir in chocolate chunks.
6. Spoon rounded tablespoonsful of dough 5cm apart on ungreased baking sheet.
7. Bake for 8-12 minutes until set.
8. Cool on tray for two minutes, then transfer to wire racks.

WW POINTS per cookie: 3
Nutritional information per cookie: 142 calories, 9.6g fat, 1.7g fiber

Delish Brownies

My mouth is watering just by looking at this picture and thinking how incredibly delicious these brownies are... Yes, one brownie is 8 points, but it's totally worth it. :)

Weight Watchers Brownies recipe
Makes 12 servings

Ingredients
4 tablespoons cocoa
1 cup butter
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt

Preparation
1. Melt butter and cocoa at low heat.
2. Add sugar, egg and vanilla mix.
3. Sift flour and salt, add gradually, mixing well.
4. Pour into a greased and floured 9-inch pan.
5. Bake at 350 degrees for 45-50 minutes.
6. Cool before cutting.

WW POINTS per serving: 8
Nutritional information per serving: 326 calories, 16.9g fat, 0.9g fiber

Colonial Spice Bars

Sorry for not posting any new recipes these last few days, I had some problems with my internet connection.

Here's a great recipe for colonial-style spice bars are wonderful and really addictive! The lemon icing complements the taste beautifully.

Weight Watchers Colonial Spice Bars recipe
Makes 24 servings

Ingredients

Bars
1 1/4 cups flour
1/2 teaspoon baking soda
1 egg
3/4 cup brown sugar
2/3 cup buttermilk or sour cream
1/3 cup shortening
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves

Frosting
1 1/2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons lemon juice
2 tablespoons lemon peel, grated

Preparation
1. Combine bar ingredients and put in a greased 9"x13" glass pan.
2. Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
3. Mix frosting ingredients together. Frost bars while still warm.

WW POINTS per serving: 3
Nutritional information per serving: 120 calories, 4.2g fat, 0.3g fiber

Ramen Noodle Salad

This is not a low-point dish, but it's very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.

Weight Watchers Ramen Noodle Salad recipe
Makes 4 servings

Ingredients
1 package ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Preparation
1. Mix together the coleslaw mix, crushed noodles and sunflower kernels.
2. In a small bowl, mix the oil, vinegar and sugar together.
3. Mix well all ingredients together and refrigerate for at least 2 hours.

WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber

Chicken Quesadilla's

A quesadilla is a Mexican dish that consists of various ingredients (usually cheese, but sometimes also meat, mushrooms, scrambled eggs, etc.) inside a tortilla.

This chicken quesadilla is great as an appetizer, but you can also eat it for lunch, dinner or even as a snack.

Weight Watchers Chicken Quesadillas recipe
Makes 10 servings

Ingredients
1 lb boneless chicken breasts
1 (16 ounce) jar salsa
1/2 lb cheddar cheese, Shredded
10 8-inch flour tortillas

Preparation
1. Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken.
2. Mix chicken, salsa and cheese in a bowl.
3. Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal
4. Bake at 400°F for about 5 minutes or until tortillas start to brown.
5. Serve with additional salsa, sour cream, or guacamole for dipping.
6. Goes well with refried beans and/or Spanish Rice.

WW POINTS per serving: 6
Nutritional information per serving: 291 calories, 12.2g fat, 2.4g fiber

Salmon Pasta Salad

This is a delicious salad for all those who love pasta (I know I do!).

If you don't have fresh salmon, you can replace it with canned salmon (it's less work this way).

Weight Watchers Salmon Pasta Salad recipe
Makes 10 servings

Ingredients
1 lb rotini pasta
15 1/2 ounces red salmon
1/3 cup ripe olives, sliced
1/4 large red bell pepper, thinly sliced
3 green onions, chopped
2 cups celery, thinly sliced
2 cups carrots, thinly sliced
1 tablespoon virgin olive oil
1/8 cup vegetable oil
1/3 cup red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1/2 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)

Preparation
1. Rinse and remove skin, bones and other tissue from the red salmon, then break into medium-size pieces.
2. Cook the pasta according to the instructions on the box, then chill.
3. In large bowl, mix together the pasta, salmon, olives, bell pepper, carrots, celery and onion.
4. In a smaller bowl, combine the vinega, oils, oregano, sugar, salt and pepper; mix well, then pour this dressing over the salmon mixture, tossing carefully to coat.
5. Serve immediately (or cover, chill and serve later).

WW POINTS per serving: 6
Nutritional information per serving: 299 calories, 9.1g fat, 2.8g fiber

Creamy Dill Pickledy Potato Salad

If you like dill pickles, then you will love this potato salad!

This is a meal that's very easy to prepare. You can make it the day before and put it in the fridge until it's ready to be served.

Weight Watchers Creamy Dill Pickled Potato Salad recipe
Makes 12 servings

Ingredients
3 lbs red potatoes, boiled and cubed
4-6 eggs, hard boiled and diced
1 large dill pickles, diced
1/4 cup pickle juice
1/4 cup fresh dill, minced
1-2 cup mayonnaise
1/2 teaspoon mustard powder
1/2 onion, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste

Preparation
1. Put the potatoes in a large bowl.
2. Sprinkle with the pickle juice and gently toss.
3. Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs; add to potatoes stirring in (adding more mayonnaise will make the salad creamier).
4. Season with salt and pepper to taste.
5. Serve at room temperature or chilled.

WW POINTS per serving: 4
Nutritional information per serving: 192 calories, 8.4g fat, 2.7g fiber

Sweet Cornbread

Here's a delicious sweet cornbread recipe. If you like, you can add chopped green onions, bell peppers, apples or grated cheddar cheese to the mix. For a less sweeter taste, reduce sugar to 1/2 cup.

Weight Watchers Moist Sweet Cornbread recipe
Makes 10 servings

Ingredients
1/2 cup yellow cornmeal
1 (10 ounce) can corn, nibles well drained
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 1/4 cups half-and-half cream or milk
2 large eggs, slightly beaten
1/3 cup oil
4 tablespoons melted butter
1 tablespoon baking powder

Preparation
1. Set oven to 350 degrees F. Set oven rack to second-lowest position.
2. Butter an 8 x 8-inch square baking dish.
3. In a large bowl, mix together flour with sugar, cornmeal, baking powder and salt.
4. In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
5. Mix in canned corn niblets.
6. Transfer to baking dish.
7. Bake for 35-40 minutes.

WW POINTS per serving: 8
Nutritional information per serving: 338 calories, 17.1g fat, 1.8g fibe

Hot Mexican Cornbread

If you like spicy foods, then you should definitely try this hot Mexican cornbread recipe!

Weight Watchers Hot Mexican Cornbread recipe
Makes 8 servings

Ingredients
1 cup cornmeal, yellow or blue
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beatened
1 cup green onions, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Preparation
1. Mix all of the ingredients together, except the oil, and reserve half of the cheese for topping.
2. Put the oil in a skillet and heat over medium heat until hot.
3. Pour over cornmeal mixture in bowl.
4. Stir fast to melt cheese.
5. Pour mixture into hot skillet and top with remaining cheese.
6. Bake at 350' for 40 minutes.

WW POINTS per serving: 7
Nutritional information per serving: 310 calories, 19.3g fat, 2.2g fiber

Traditional Shortbread---Healthier

Shortbread is a type of biscuit (cookie) which is traditionally made from sugar, butter and white flour. It is named like this because of its crumbly texture.

This is a traditional shortbread recipe that's guaranteed to be a hit at parties or family gatherings.

Weight Watchers Traditional Shortbread recipe
Makes 15 servings

Ingredients
9 ounces plain flour
6 ounces butter
3 ounces caster sugar

Preparation
1. Mix the flour and sugar first, and then rub in the butter.
2. Knead the mixture until it becomes a smooth paste.
3. Roll out till about 3/4 inch (2 cm) thick.
4. Cut into rectangles and decorate the top with a fork creating rows of holes.
5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3). They want to stay pale and light golden.
6. In warm weather you may want to chill the cookies before baking.
7. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.

WW POINTS per serving: 4
Nutritional information per serving: 168 calories, 9.4g fat, 0.5g fiber

Pumpkin Oatmeal Cookies

These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too.

You can soak the raisins in water if you want the cookies to turn up less dry. If you don't like raisins, you can always replace them with chocolate chips.

Weight Watchers Pumpkin Oatmeal Cookies recipe
Makes 60 servings

Ingredients
1 cup pumpkin puree
2 egg whites, whipped
1 cup brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups rolled oats
1 cup raisins

Preparation
1. Spray baking sheet with cooking spray.
2. In a large bowl combine pumpkin and egg whites.
3. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.)
4. Mix ingredients together just until moistened.
5. Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
6. Bake at 350 degrees for 15 minutes.

WW POINTS per serving: 1
Nutritional information per serving: 49 calories, 0.3g fat, 0.6g fiber

Mexican Spirals

This is a great appetizer or side dish recipe that you can make for holiday parties. Just make sure you buy a quality tortilla shell.

These are best when served hot, but if there are any leftovers, you can freeze them and use them another time.

Weight Watchers Mexican Spirals recipe
Makes 5 dozen spirals

Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb Monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation
1. In a large bowl, combine cream cheese, chicken, Monterey jack, coriander, jalapeno peppers, and cumin.
2. Spread mixture evenly over tortillas.
3. Roll up each tortilla tightly around chicken mixture.
4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5. Just before serving, cut each tortilla roll into 1/2 inch slices.
6. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7. Serve hot with salsa and sour cream.

WW POINTS for 1 spiral: 1
WW POINTS for 1 dozen spirals: 11
Nutritional information for 1 spiral: 35.3 calories, 2.3g fat, 0.1g fiber
Nutritional information for 1 dozen spirals: 424 calories, 28.0g fat, 1.5g fiber

Orange Sponge Cake

Here's a wonderful light cake with a lovely orange flavor! It's only 2 points, so no reason to feel guilty if you grab a second serving! :)

Weight Watchers Orange Sponge Cake recipe
Makes 16 servings

Ingredients
1 cup sifted cake flour
5 egg yolks
5 egg whites
1 1/4 cups sifted powdered sugar
1 cup orange juice
1 tablespoon finely shredded orange rind
1 tablespoon honey
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
1 teaspoon vanilla

Preparation
1. Combine cake flour and 1/2 cup of the sifted powdered sugar, and set aside.
2. In a small mixer bowl, beat the egg yolks with an electric mixer on high speed for about 6 minutes (or until thick and lemon-colored).
3. Gradually add the remaining powdered sugar, beating constantly for about 4 minutes.
4. Stir in the orange peel.
5. Wash beaters thoroughly.
6. In a large mixer bowl, beat the egg whites, vanilla, and cream of tartar until soft peaks form.
7. Gently fold yolk mixture into whites.
8. Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.
9. Turn into ungreased 9 inch tube pan.
10. Bake in 325 degree oven for about 55 minutes (or until cake springs back when lightly touched).
11. Invert cake in the pan, cool thoroughly.
12. Remove from the pan.
13. With a long tined fork, poke holes on top of the cake at 1 inch intervals.
14. For syrup - combine orange juice and honey in a saucepan.
15. Simmer for 5 minutes.
16. Remove from heat, stir in almond extract.
17. Spoon syrup evenly over the cake (a small amount at a time), allowing the cake to absorb the syrup.
18. Chill, if desired.

WW POINTS per serving: 2
Nutritional information per serving: 99 calories, 1.4g fat, 0.2g fiber

Jalapeno Chicken Crescent Pinwheels

Here's a great appetizer recipe for those who like spicy foods. If you want to make them less spicy, you can mix in some bell peppers too (or use them instead of the jalapenos for no hotness).

Weight Watchers Jalapeno-Chicken Crescent Pinwheels recipe
Makes 32 servings

Ingredients
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup cooked chicken
2-3 tablespoons jalapeno chiles
4 ounces cream cheese, softened
2 tablespoons green onions (2 medium)
1/4 cup fresh cilantro
1/8 teaspoon salt

Preparation
1. Heat oven to 375°F. In a small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
4. Bake at 375°F for 14 to 16 minutes (or until light golden brown). Immediately remove from cookie sheet. Serve warm.

WW POINTS per serving: 1
Nutritional information per serving: 38 calories, 1.8g fat, 0.3g fiber

Grilled Spicy New Potatoes

Here's a very nice and easy to make grilled potatoes recipe. The combination of spices gives them just the right flavor!

Weight Watchers Grilled Spicy New Potatoes recipe
Makes 6 servings

Ingredients
2 1/2 lbs small potatoes (washed and cut into bite size pieces)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel
1/2 teaspoon chili powder
1 teaspoon salt (or to taste)
2 tablespoons olive oil

Preparation
1. In a medium bowl, combine the potatoes and 1/2 tablespoon oil.
2. In a separate small bowl, mix the ground cumin, ginger, fennel, paprika, chili powder and salt.
3. Add the spice mix to the potatoes and toss well to coat.
4. Transfer the potatoes to an aluminum foil and seal the packet.
5. Grill the potatoes in foil for about 15-20 minutes (or until just tender).
6. Transfer the potatoes to a serving bowl and drizzle with the remaining 1 1/2 tablespoons oil.

WW POINTS per serving: 3
Nutritional information per serving: 177 calories, 4.9g fat, 5g fiber

Cinnamon Applesauce Pancakes

This pancake recipe doesn't use eggs or milk, so it's perfect for those with allergies, or if you're out of milk and eggs and want to make a quick breakfast.

The applesauce gives these pancakes a moister texture.

If you want to make waffles, use the same ingredients, adding 3 tablespoons oil to the batter.

Weight Watchers Cinnamon Applesauce Pancakes recipe
Makes 12 pancakes

Ingredients
2 cups flour
4 teaspoons baking powder
2 cups water
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cinnamon applesauce
1/4 teaspoon vanilla extract

Preparation
1. Combine dry ingredients, then add remaining ingredients and beat together.
2. Pour the batter onto a hot, lightly oiled griddle or skillet.
3. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes).
4. Turn pancakes. Cook for an additional 2-3 minutes (until golden brown).

WW POINTS for one pancake: 2
Nutritional information for one pancake: 93 calories, 0.2g fat, 0.7g fiber

Cabbage (Diet) Soup

Cabbage soup is probably the most famous (and loved) diet recipe. It is easy to prepare, tasty, filling, nutritious, and has 0 Weight Watchers points (and only 21 calories) per serving. You can eat as much of it as you like, and you will still lose weight!

There are many versions of this recipe, this is just one of them. You can experiment by adding other vegetables, but the most important thing is that it must have cabbage (after all, it is a cabbage soup)!

Weight Watchers Cabbage Soup recipe
Makes 6-8 servings

Ingredients
3 cups non-fat broth (beef, chicken or vegetable)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper to taste

Preparation
1. In a large saucepan sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat for 5 minutes (until softened).
2. Add broth, tomato paste, cabbage, green beans, basil, oregano, and salt & pepper to taste.
3. Lower heat and simmer for a about 10-15 minutes until all vegetables are tender.
4. Stir in zucchini and heat 3-4 minutes. Serve hot.

WW POINTS per serving: 0
Nutritional information per serving: 21 calories, 0.1g fat, 1.5g fiber

Fat Free Pumpkin Pudding

Here's a very tasty and easy to make 0 point treat!

If you find the pumpkin flavor too strong, you can add a banana to the mix.

Weight Watchers Fat-Free Pumpkin Pudding recipe
Makes 8 servings

Ingredients
1 (15 ounce) can pumpkin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup water

Preparation
1. Mix the water and pudding together until there are no more lumps.
2. Bring to a slow boil in a saucepan.
3. Stir frequently.
4. Remove from heat and fold in pumpkin and spices.
5. Pour into 8 small serving cups.
6. Refrigerate 2 hours until firm.
7. Top with fat free whipped topping to serve

WW Cranberry White Chocolate Scones

Here's a delicious scone recipe that's made with cranberries (fresh, frozen or dried) and white chocolate.

The chocolate is a wonderful addition that adds just enough sweetness to the scones.

Weight Watchers Cranberry and White Chocolate Scones recipe
Makes 8 scones

Ingredients
1/2 cup fresh or frozen cranberries (or dried cranberries)
1/2 cup white chocolate chips (or pieces)
1 3/4 cups flour
1/4 cup sugar
1 large egg, beaten
5 tablespoons chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons half-and-half

Preparation
1. Preheat the oven to 400 degrees F.
2. In a bowl, blend together (by hand or using an electric mixer) the butter, flour, sugar, baking powder and salt.
3. Add the cranberries, white chocolate chips, beaten egg and the half and half, and stir until the dough holds together.
4. Turn out onto a lightly floured board and knead for 2 minutes.
5. Form into a 1/2-inch thick round, then cut the round into 8 wedges (if you want, you can also make two smaller rounds of smaller wedges).
6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
7. Bake the scones at 400 degrees F for about 14 minutes (or until golden brown).

WW POINTS for one scone: 6
Nutritional information for one scone: 271 calories, 12.8g fat, 1g fibe

Chocolate Chip Cookies

2 cups butter

4 cups flour

2 tsp. baking soda

2 cups granulated sugar

2 cups brown sugar

5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)

24 oz. chocolate chips

1 tsp. salt

1 8 oz. Hershey bar (grated)

4 eggs

2 tsp. baking powder

3 cups chopped nuts (optional- I prefer them without)

2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees.

*Tips: We freeze the cookies on a cookie sheet in the freezer for about 30 minutes or until hardened. Then, we put all of the cookies into a ziplock freezer bag and store. Not only do they bake better when frozen, but it's nice to be able to make just a few cookies at a time instead of a huge batch.

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil*
2 eggs
1 cup mashed bananas
1/2 cup sour cream
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
Chocolate chips to taste

Mix together. Place in greased & floured bread pans. Bake at 350 until knife comes out clean

*Replace with apple sauce if you are counting calories

Chili Lime Chicken Salad

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
1 large clove garlic, pressed
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
dash onion powder

Cut 2 boneless skinless chicken breast into pieces and marinade for about 30 minutes. Cook chicken until sauce is absorbed and chicken is browned. Set aside.

1 head of Romaine Lettuce torn into bite size pieces

Topping:
1 can black beans, drained
1 can mexican corn, drained
1 red pepper
1/3 cup green or purple onion

Mix above ingredients and put in dish for topping on salad

Salad Dressing:
1/2 cup olive oil
2 Tbsp lime juice
2 Tbsp cilantro
11/2 tsp sugar
1 clove minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Mix in blender or food processor

Arrange Salad, top with chicken, black bean topping and sliced avacodo. Drizzle Dressing over top and garnish with fresh cilantro. Enjoy!

Seven up cake

Seven-Up Cake
3/4 lb butter, softened

3 cups sugar

5 eggs

3 cups flour

2 tablespoons lemon extract

3/4 cup 7-Up soda

Lemon glaze:

2/3 cup powdered sugar

1 tablespoon lemon juice

Cream butter and sugar
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze - mix powdered sugar and lemon juice together
When cake is cooled, dribble with Lemon Glaze

Stuffed Bell Peppers

RECIPE INGREDIENTS:
	6 large red or green peppers, rinsed
	1 pound lean ground beef
	1 medium onion, finely chopped
	1 or 2 cloves garlic, minced
	1/2 cup long-grain white rice
	1 1/4 cups chicken or beef broth
	3/4 cup diced tomato (fresh or canned)
	1 teaspoon paprika
	1 teaspoon Worcestershire sauce
	1 teaspoon dried basil
	1/2 teaspoon salt
	Pepper, to taste
	1/3 cup grated Parmesan, plus a little extra for garnish
	1 large egg, lightly beaten
	3 cups of your favorite tomato sauce

1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.

4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.

5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.

6. Bake the peppers until they're heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings.