Lemon Oat Breakfast Bars

Geesh...it's been awhile! I just made this breakfast bars last night and ate another one this morning. They are great for breakfast. And only 90 calories each :)

Serves 8

Ingredients:

-1 cup quick oats

-1/2 cup whole grain flour
-1/4 tsp. salt
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-1/2 cup sugar or substitute
-1 pkg. NSA lemon pudding mix
-1/2 cup + 2 Tbsp. nonfat milk
-1/2 cup nonfat sour cream

 

Directions:

1) Preheat oven to 375 degrees.

2) In a small bowl, combine the first 6 ingredients. Set aside. In a large mixing bowl, whisk together the pudding mix, milk, and sour cream until well combined. Mix in the dry ingredients. Mixture will be thick.

3) Spread into a greased 8 x 8 baking dish. Bake 30-35 minutes. Allow to cool completely before cutting and serving.

4) Store left over bars in fridge or freezer.

 

 

Crunchy Baked Chicken

This may be one of my new favorite things...I found the perfect crunchy breading! Triscuits are packed with fiber and whole grain, way better for you than corn flakes. And I only used to egg white to coat the chicken first (that works just as well as the full egg!) I served it with pasta and marinara sauce.

 

*pic soon to come*

 

 

Ingredients:

-2 boneless/skinless chicken breasts

-20 reduced fat triscuit crackers (approx)

-pepper, to taste

-2 egg whites

 

 

Directions:

 

1) Preheat oven to 375 degrees.

 

2) Mill the crackers in a food processor and place in a medium, shallow bowl. Toss with pepper. Separate 2 egg whites into another bowl.

 

3) Coat the chicken in egg whites, then dredge with the cracker mixture. Place in a baking dish lined with foil.

 

4) Bake chicken 40-45 minutes.

Pico de Cantaloupe

Everyone knows how to make pico salsa. I decided to try it with canteloupe and it turned out pretty good. I think we may have had it with the fiesta lime chicken (below). Combine all ingredients.

 

*pic soon to come*

 

 

Ingredients:

-1/2 cantaloupe, peeled and diced

-5-6 tomatoes, seeded and diced

-1/2 white onion, diced

-1/2 cup cilantro, chopped

-juice of 1 lime

-1 tsp. jalapeno hot sauce (optional)

-salt and pepper, to taste

Peachy Chickpea Cookies

Yes, chickpeas. You read it right...who woulda thunk? Chickpeas replace flour in this light, healthy cookie.

Ingredients:

-2 cans chickpeas/garbanzo beans, drained and rinsed

-1 can peaches (no sugar added)

-2 egg whites

-1.5 cups old fashioned oats

-1 cup sugar or substitute

-1/2 tsp. baking soda

-2 tsp. baking powder

-1/4 tsp. salt

-dash of cinnamon

 

 

Directions:

 

1) Preheat oven to 350 degrees.

 

2) Combine drained/rinsed chickpeas and can of peaches in the blender (including water/juice). Blend on high for 3-5 minutes, or until a smooth consistency forms. Push mixture down with a spoon as needed.

 

3) Combine oats, sugar/sub, baking soda, baking powder, salt, and cinnamon in a large bowl. Add chickpea mixture and egg whites. Stir until well combined.

 

4) Drop spoonfuls of dough onto greased cookie sheets. Bake 30 minutes. Transfer to cooling rack.

Creamy Fiesta Lime Chicken

A-M-A-Z-I-N-G! I can't imagine a better tex-mex sauce for grilled chicken :) Tom and I had it with brown rice mmmm

Ingredients:

-1/2 lb boneless skinless chicken breasts (2)

-1 tsp. chili powder

-1 tsp. canola oil

-1/2 cup chopped white onion

-1/2 cup chopped peppers

-1/4 tsp. salt

-1/4 tsp. pepper

-juice of 1 lime

-1/2 cup fat free sour cream

-1/4 cup salsa

-1/4 cup roughly chopped cilantro (fresh)

 

 

Directions:

 

1) Season chicken breasts with chili powder and salt/pepper. Cook on gas, charcoal, or indoor grill.

 

2) In the mean time, heat oil in a medium frying pan. Sautee onion and peppers until the onions are translucent. Remove from heat and allow to cool 5 minutes.

 

3) Combine sautee mixture with salt/pepper, lime juice, sour cream, salsa, and cilantro.

 

4) Pour on top of grilled chicken and serve.

Mud Brick Brownies

You will never ever ever believe that these brownies have 680 calories...and that's for the whole pan, people. Bonus: it's cheaper than No Pudge! I'm calling them mud brick brownies because of the intense gooeyness.

Ingredients:

-1 pkg instant chocolate pudding mix (fat/sugar free)

-2 cups fat free milk

-dash of cinnamon

-2 Tbsp. sugar substitute (I like stevia)

-1 cup whole grain flour

-2 tsp. baking powder

-1 tsp. baking soda

-1/4 tsp. salt

-1/2-3/4 cup water

 

 

Directions:

 

1) Preheat oven to 350 degrees.

 

2) Whisk together the pudding mix, cinnamon, and sugar substitute in a large bowl until thickened.  Mix in the flour, baking powder, baking soda, and salt. Gradually add water until a cake-like batter forms.

 

3) Spread evenly into a greased square pan. Bake 30-35 minutes. Allow to cool completely before cutting or serving.

 

 

**pic soon to come**

Sweet Purple Slaw

This dish looks really pretty and the taste complemented the pork/chicken marinade below :)

Ingredients:

-1 head red cabbage (about 2.5 lbs)

-4 oz. unsweetened applesauce

-1/2 tsp. onion powder

-salt and pepper, to taste

-1/2 cup white wine vinegar

 

 

Directions:

 

1) Shred cabbage and place in a large serving bowl.

 

2) Toss with the applesauce, seasonings, and vinegar. Refrigerate at least 1 hour before serving.