Banana Chocolate Chip Cookie (pancakes)

1/3 cup butter, softened 
1/2 cup sugar 
1 egg 
1/2 cup mashed ripe banana 
1/2 teaspoon vanilla extract 
1 cup all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
1/8 teaspoon baking soda
3/4 cup semisweet chocolate chips

1.In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.  

2.Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. 

 
Yield: 2.5 dozen.

Nutritional Facts 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

* I called these pancakes just because they went really flat when I cooked them and then when I looked up reviews on them a lot of people had the same thing happen to there cookies. So not sure if it was normal or not lol but they did taste great and my kids ate them as fast as they cooled off. I give them a 4.5

Makeover beef and sausage lasagna

3/4 pound lean ground beef (90% lean) 
3/4 pound Italian turkey sausage links, casings removed 
1 medium onion, chopped 
1 medium green pepper, chopped 
1 jar (26 ounces) spaghetti sauce 
1 package (8 ounces) reduced-fat cream cheese, cubed 
1 cup (8 ounces) 1% cottage cheese 
1 egg, lightly beaten 
1 tablespoon minced fresh parsley 
6 whole wheat lasagna noodles, cooked and drained 
1 cup (4 ounces) shredded reduced-fat Italian cheese blend 
3 teaspoons Italian seasoning, divided
1 cup shredded part skim mozzarella cheese

1.In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. 
2.In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.  

3.Spread meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.

 

4.Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting. 


 Yield: 12 servings. 

• Nutritional Facts.1 piece equals 298 calories, 15 g fat (7 g saturated fat), 78 mg cholesterol, 772 mg sodium, 17 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

 * Loved this lasagna it was a different way to put it all together but it tasted great and didnt taste like it was light at all I would for sure make this again. I give it a 5

Buttermilk Herb Chicken

1 cup Buttermilk
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 Tbsp fresh Rosemary, finely chopped
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried marjoram
1/2 tsp black pepper
1 tsp salt 
4 boneless,skinless chicken breasts, cut in half (I just used thin sliced chicken breasts)

Mix together buttermilk, mustard, honey and seasonings let marinate for at least 3 hours. 

Grill over medium heat until chicken is tender and juice run clear, or bake in a 350 degree oven for about 30 minutes or until done.

Number of Servings: 8 


Calories: 138.3
Total Fat: 1.6 g
Cholesterol: 68.7 mg
Sodium: 254.6 mg
Total Carbs: 1.6 g
Dietary Fiber: 0.1 g
Protein: 27.6 g

Light Beef and Potato Soup Slow Cooker

 
1 lb lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk (I used 1%)
1/2 cup Light Sour Cream 


1.In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

2.Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender.

 3.Stir in cheese and milk. Cover and cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream. 

 Yield: 10 servings (3 quarts).

 

Nutritional Facts 1-1/4 cups equals 327 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.

* We really liked this soup it had great flavor and didnt taste like it would be lower in calories at all it was a winner I give it a 4

Sugar Cookie Bars

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda

For the frosting:  (or you can just go easy and use a can of frosting)
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Pinch of salt
4 cups confectioners’ sugar, sifted
4 tablespoons milk (additional as needed)
Food coloring (optional)

1.Preheat oven to 350º F. Grease and/or line a jelly roll pan (12" x 17"). In the bowl of your stand mixer, cream together the butter and sugar on medium-high speed until completely combined and fluffy (About 1 minute). Beat the eggs in, adding one at a time (scrape down sides as needed). Next add the vanilla extract and almond extract beat until combined.
2.In a medium bowl, whisk together the flour, salt, and baking soda. Add flour mixture, 1/2 cup at a time to the butter/sugar mixture and beat until just combined.
3.Transfer dough into prepared pan and gently press into an even layer (I found that using a piece of parchment paper was helpful as the dough was pretty sticky). Place in preheated oven and bake for 12-16 minutes (until toothpick is inserted and comes out clean... the bars will be lightly golden on the edges). Remove from oven and place on wire rack until cooled completely.

For the Frosting:
1.Place butter into the bowl of a stand mixer fitted with whisk attachment and beat on medium high until smooth (roughly 1 minute). Add vanilla extract, almond extract, salt, and powdered sugar and beat until combined. Add milk 1 tablespoon at a time and beat until fluffy and smooth. Add food coloring if desired. Spread evenly over cooled cookie bars, add sprinkles (if desired), slice into squares, and serve.

Chocolate Cherry Nut Bars

12 ounces milk chocolate chips
3/4 cup chunky peanut butter
12 ounces salted peanuts, chopped
1 package (10.5 ounce) miniature marshmallows
1 container cherry frosting (16 ounce)


1.Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts.

2.Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly.  Place in fridge to set up.

3.Melt marshmallows.  We melted it in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.

4.Spread this mixture carefully on top of the chocolate layer.  Let cool in the fridge.  Then top with remaining chocolate for the last layer.  If it has set up a little, just microwave it for about 30 seconds and stir well.  Be sure to spread each layer to the edges of the pan.

5.Refrigerate until firm.  Cut into pieces - about 48.  Store in refrigerator

Chocolate Peanut Butter Bark

 

 

 

 

1 package chocolate candy coating (bark) 

1 bag Reese's Peanut Butter Cups (14-18 snack size cups) 

1-2 cups dry roasted peanuts

1-2 teaspoons shortening (if needed I didn't)

1.Place Peanut Butter cups in freezer for about 30 minutes. Line a baking sheet with parchment or waxed paper, set aside.  

2.Melt chocolate according to package directions (I did mine in a double broiler) Remove peanut butter cups from freezer and chop into large pieces. Return to freezer until ready to use. 

3.Once chocolate is melted and smooth stir in peanut butter cups and peanuts, just to coat. If chocolate seems a little thick, you can add the shortening. Spread chocolate onto prepared pan, using a spatula or the back of a spoon to spread to the edges. Let chocolate set up then cut or break into pieces. Store in air tight container at room temperature or in the refrigerator.