skip to main |
skip to sidebar
1 Cup Softened Butter or Margarine1 Cup Packed Brown Sugar1/2 Cup White Sugar2 Eggs1 Tsp Vanilla1 1/2 - 1 3/4 Cup Flour (use wheat flour to increase nutritional value)1 Tsp Baking Soda1 Tsp Cinnamon1/2 Tsp Salt3 Cups Uncooked Oatmeal2 Cups Chocolate Chips3/4 Cup Coconut3/4 - 1 Cup Walnuts/PecansBeat butter & sugars until creamy. Add eggs & vanilla, beat well. Add flour, baking soda, cinnamon, salt, oatmeal & chocolate chips/coconut/nuts. Drop unto ungreased baking sheet. Bake @ 350 degrees for 10-12 minutes.
1 Pork Roast1 Cup Brown Sugar1 Can Coca-cola1 Jar SalsaMix together in crockpot, cook on LOW for 5-7 hours.
1 1/2 tbs all-purpose flour1/2 tsp salt1/2 tsp freshly ground pepper3/4 lb chicken breast, cut into 1-inch pieces2 tsp canola oil1 ripe pear, peeled, cored & chopped3 scallions, sliced3/4 cup pear nectar (or apple cider)1/4 cup dried cranberries2 tsp course-grain mustardCombine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.Weight Watchers: 1 cup = 4 points
1 Cup Elbow Macaroni1 lb Ground Turkey1/2 Cup Chopped Onion1/2 Cup Chopped Green Bell Pepper2 Tbl Chili Powder1 Tsp Ground Cumin1/2 Tsp Salt1 (14 1/2-Ounce) Can Diced Tomato (with juice)1 (8-ounce) Can Tomato Sauce1 (4 1/2-ounce) Can Chopped Mild Green Chili's1/2 Cup Water1 Cup Reduced-Fat Cheddar CheeseCook macaroni according to directions. Spray a large skillet with non-stick cooking spray and place over medium to high heat. Brown turkey about 8 minutes. Stir in onion, bell pepper, chili powder, cumin & salt. Cook until onion is softened, about 3 minutes. Add tomatoes, tomato sauce, chili's & water. Bring to a boil. Reduce heat & simmer, stirring occasionally, about 10 minutes. Add macaroni & cheese, stirring to combine.Weight Watchers: 1 Cup=6 points
10 cups popped popcorn1/2 cup butter3/4 cup sugar (or less)1 (3-ounce) package fruit flavored gelatin mix (do not use sugar-free)1 tbl corn syrup2 tbls waterPreheat oven 300 degrees. Spray 1/2 pan cookiesheet with non-stick spray. In a medium sauce pan over medium heat combine butter, sugar, gelatin, corn syrup & water. Heat the mixture until a small amount of syrup dropped into cold water forms a rigid ball - or reaches 250-265 degrees. Pour syrup over popcorn into a large bowl sprayed with non-stick spray. Stir until well coated. Pour popcorn evenly on a cookie sheet & bake 5 minutes; stir, then bake 5 more minutes. Let cool completely.
1/2 package refrigerated sugar cookie dough1/4 cup flour2 tbl grated lemon peel1 1/2 tsp chopped fresh rosemary1/2 cup coarsely chopped pine nuts In a medium bowl, combine dough, flour, lemon & rosemary until well blended. Shape into small ovals and roll into chopped pine nuts. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.Can be stored up to 1 week in an airtight container, or frozen for 6 months.
1 cup room temperature butter or butter flavored shortening3/4 cup white sugar3/4 cup brown sugar1 1/2 tsp vanilla2 eggs1 tsp salt1 tsp baking soda2 3/4 cups flour2 cups chocolate chipsPreheat oven to 340 degrees. Mix flour, salt & baking soda into a medium bowl. In a separate mixing bowl, cream together butter and sugars on medium to high speed until well blended (about 5 minutes). Gradually add eggs and vanilla. Reduce to low speed and gradually add flour mixture. Stir in chocolate chips. Bake on ungreased cookie sheet 8-10 minutes.
