Homemade Granola Bars

Along with the picture, here is a short video if you would like to see them being made by the Barefoot Contessa  http://www.foodnetwork.com/videos/homemade-granola-bars-recipe/82265.html

from the Barefoot Contessa

Yields 16 bars

WW Points - 6

Although this is more high and points than I thought, I decided to put these on here anyways.  If you cut them in to 16 bars, each bar would be 6 WW points.  These are very delicious and would be a great pick me up if you need a little energy.  Just watch the points if you still need to eat meals for the day! 

Ingredients

2 c old-fashioned oatmeal

1 c sliced almonds

1 c shredded coconut, loosely packed

1/2 c toasted wheat germ

3 Tbsp unsalted butter

2/3 c honey

1/4 c light brown sugar, lightly packed

1 1/2 tsp pure vanilla extract

1/4 tsp kosher salt

1/2 c chopped pitted dates

1/2 c chopped dried apricots

1/2 c chopped dried cranberries

Directions

Preheat the oven to 350.  Butter an 8x12 inch baking dish and line it with parchment paper.  Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned.  Transfer the mixture to a large mixing bowl and stir in the wheat germ.  Reduce the oven temperature to 300.  Place butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.  Cook and stir for a minute, then pour over oatmeal mixture.  Add dates, apricots, and cranberries and stir well.

Pour mixture into the prepared pan.  Wet fingers and lightly press mixture into the pan.  Bake for 25-30 minutes, until light golden brown.  Cool for at least 2-3 hours before cutting into squares.  Serve at room temperature.

Lemon Chicken Soup

from Semi-Homemade Cooking with Sandra Lee
Yields 6 Servings
WW Points-6

3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's) 3 cups low-sodium chicken broth (recommended: Swanson's) 1/3 cup lemon juice 3 egg yolks, lightly beaten 1 cooked, store-bought roasted chicken breast, shredded 1 tablespoon finely chopped fresh parsley leaves In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer. In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.

Doc's Chili

from Biggest Loser

Yields 12 Servings

WW Points - 4

Ingredients

3 cups chopped yellow onion
1 1/4 lb 99% lean ground turkey
3 cups diced tomatoes
1 1/2 cups cooked pinto beans
1 1/2 cups cooked black beans
1 cup fat free low sodium chicken broth
2 tbsp chopped garlic
2 tbsp chili powder
1 tbsp chopped fresh oregano or 1 tsp dried
1 tsp ground cumin
1 tsp mustard powder
1/2 cup black olives

Directions

Coat large saucepan with olive oil cooking spray. Add the onions and cook over medium-high heat unitl soft and just starting to brown. Add the ground turkey and cook, breaking up with a spoon, for about 6 minutes, or until no longer pink. Add remaining ingredients except olives. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 20 minutes. Garnish with olives.

Chicken with Apples and Cider

Yields 4 Servings

WW points - 8

2 Tbsp vegetable oil

1 Granny Smith apple, cored and sliced

1 Tbsp packed dark brown sugar

4 (4 oz) skinless boneless chicken breasts

¼ tsp cinnamon

¼ tsp salt

¼ tsp freshly ground pepper

1 medium onion, thinly sliced and separated into rings

½ c apple cider

¼ c cider vingegar

2 c hot cooked wide noodles

1. In a large nonstick skilled over medium heat, heat 1 Tbsp of the oil.  Sauté the apple until lightly browned, about 5 minutes.  Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer.  Transfer to a plate.
2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper.  In the skillet, heat the remaining 1 Tbsp oil.  Sauté the chicken until browned, 4-5 minutes on each side.  Transfer to another plate.
3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar.  Reduce the heat and simmer r2 minutes.  Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.
4. Return the apples to the skillet; cook until heated through, about 2 minutes.  Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over the chicken.

Stuffed Green Pepper Soup

Yields 16 servings
WW Points - 3

Ingredients

• 2 lbs ground beef
• 2 quarts water
• 1 (28 ounce) cans diced tomatoes ( undrained)
• 1 (29 ounce) cans tomato sauce
• 2 cups cooked long-grain rice ( 1/2 cup uncooked)
• 2 cups chopped green bell peppers ( about 2 large peppers)
• 2 beef bouillon cubes
• 2 tablespoons packed brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper

Directions

1. In 6-quart saucepan or Dutch oven, brown beef; drain.
2. Add remaining ingredients; bring to boil.
3. Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
4. Makes about 16 servings.

Mushroom and Turkey Lasagna

From Muscle & Fitness Magazine

Yields 9 Servings

WW Points 5
194 Calories, 19 g Protein, 21 g Carbohydrates, 4 g Fat   1 g Fiber

1 Tbsp Olive Oil
2 c. Sliced Mushrooms
1 1/4 c. Fat free milk
1 Tbsp butter
1/4 c. All-purpose flour
1 bay leaf
1 lb. cooked turkey breast, cubed
1/4 tsp grated nutmeg
Salt & Pepper to taste
14 oz. can chopped plum tomatoes, drained
1 tsp dried mixed herbs
9 whole wheat lasagna sheets, cooked

For the topping:
1 c. fat free plain yogurt
1 medium egg, lightly beaten
1 Tbsp shredded paremesan cheese

1. Preheat oven to 350. Heat oil in medium
saucepan & cook mushrooms until tender & juices have evaporated.
Remove from pan & set aside.

2. Place milk, butter, flour, and bay leaf in
saucepan. Slowly bring to a boil, stirring until thickened. Simmer
2-3 minutes. Remove bay leaf and stir in cooked mushrooms, turkey,
nutmeg, salt & pepper. Meanwhile in medium bowl, combine tomatoes and
mixed herbs. Season with salt and pepper. Spoon half of vegetable
mixture into large oven proof dish. Top with 3 sheets of lasagna and half
of turkey mixture. Repeat layers and place remaining pasta sheets on top.

3. In small bowl, mix yogurt and egg. Spoon
over lasagna, spreading into corners. Sprinkle with parmesan
cheese. Bake for 45 minutes.

Introduction

I enjoy cooking and am always looking for new recipes. I have a thing for cookbooks and cooking sites. I am always in search of the perfect, healthy and easy recipe! I thought, how much easier (for me) would it be if I would put them all in one spot. So, as I thought about it more and more, I realized how much help it would be to others if I put those recipes on a public blog.

I have done other blogs before but felt the need to update it every day or every week with a list of things I would make for dinner or have made for dinner. This blog will be a little different. I will not put any recipes on here that I haven't personally made and approved of myself.

I will update this blog as often as possible, but I am not promising an everyday or even every week entry. As I get most of my favorite recipes on here, it may be a little while before I add another, due to the fact that, I am more of a creature of habit.

I hope you enjoy this site, please feel free to comment and let me know what you think. If you have a really good recipe that you would like to share, please leave that as a comment as well, and I will contact you for more information. If I decide to make it and agree it needs to be on my page, I will add it in with my healthy recipes and I will add your name as the source. Happy eating… now, lets be Scale Droppers together!!