Oatmeal Everything Cookie

Recipe may be halved):

2 cups Smart Balance Butter Blend

4 cups Bob's Red Mill Brown Rice or Sweet Rice or Oat Flour

2 tsp. soda (club soda)

2 cups Splenda

5 cups McCann's Quick Cooking Steel Cut Oats

24-oz. chocolate chips or Carob Chips

2 cups Splenda brown sugar blend

1 tsp. Sea salt

1 8 oz. Hershey Bar (grated)

4 eggs or Egg Whites

2 tsp. Argo baking powder

2 tsp. Torani Sugar Free Vanilla Syrup 

3 cups chopped Almonds (or your choice)

Measure oats and blend in a blender or food processor to a fine powder. 

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. Makes 112 cookies.

Easy Sunday Morning Egg White Skillet Meal

3-6 Egg Whites Depends on how many you want to feed

Trader Joes Frozen Spinach Leaves

Fresh Portabella Mushrooms

Soy Cheddar, American, or Provolone Cheese

Frontier Garlic Granules

Fresh Chives

Olive Oil Cooking Spray

Spray a non-stick omelete pan which is oven safe. 

Pour egg whites into pre-sprayed pan and set, then add in some chives, sprinkle garlic powder, add spinach which has been cooked in the microwave and drained, add mushrooms that have been steamed in the microwave, add soy cheese and cook slightly.

Finish off in the oven at 375-400 for a few minutes.

Stuffed Red Pepper Wedges

1 lb Ground Turkey or Ground Chicken

1 Onion

2 Egg Whites

2 Cans No Salt Added Diced Tomatoes

1 10 OZ PK Frozen Chopped Spinach No Salt or Less Then 50MG

2 Fresh Zuchini 

2 Cups of Imported Pecorino Romano Made With Sheep's Milk

1 Cup or More Trader Joe's Almond Meal 

The amount of peppers you use depends on how many you want to serve

Large Mixing Bowl

Large Baking Dish for stuffed wedges

In Large Mixing Bowl empty package of ground turkey or chicken, add in egg whites, add in minced onion, add in Trader Joe's Almond Meal, shred the zuchini directly into the bowl, microwave the Spinach and add to bowl. 

Mix all ingredients toegther and form into balls.

Lightly oil the large baking dish using some extra virgin olive oil

Place red pepper wedges in the baking dish, place mixture onto the red pepper wedges. 

Once all peppers are in the dish then spoon out the diced tomatoes over the stuffed pepper wedges, the top with your cheese mixture.

Bake at 375 minutes for about 45 minutes to an hour

Basic Salmon Patties

1 or 2 cans of salmon, deboned

½ cup or 1 cup Kellogg's corn flake crumbs or quinoa

½ to 1 whole grated onion

½ teaspoon salt

½ to 1 Tablespoon of apple cider vinegar

½ to 1 whole grated red pepper

1 to 2 slightly beaten eggs or egg whites

Mix all ingredients together and shape into patties. 

Add more corn flake crumbs or quinoa if the mixture does not form into a solid patty. 

Fry using smart balance for the best taste.  

Great when served with Macaroni and Cheese. 

I personally use Amy's Gluten Free Macaroni and Cheese which is frozen.

Rachel's 1st Pomegranate Chicken Recipe

Preheat oven to 350 degrees.

Ingredients:

1-1/2 cups POM Wonderful Pomegranate Juice
1/4 cup Splenda
2 tbsp freshly chopped oregano
2 cloves fresh garlic (minced)
1-1/2 pounds trimmed chicken breast

Combine pomegranate juice and Splenda in a medium saucepan and reduce over medium-high heat, stirring constantly until a thick syrup forms (about 25 minutes). 

Set saucepan in a larger pot of hot water to keep the glazing syrup liquid.

Finely chop oregano and garlic (or use a food processor) and thoroughly cover each chicken breast with this mixture. 

Set chicken breasts in a greased or nonstick baking pan and drizzle the chicken with a small amount of glazing syrup (just enough to cover each chicken breast). 

Place in oven and bake for 30-35 minutes or until center reaches 180 degrees. 

After removing from oven, cover with remaining glaze and serve.

Serves 4 to 6.

Southwest Chicken & Salsa & Chips

Marinade

¼ cup fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon chopped green onion

1 teaspoon dried basil

1/8 teaspoon ground black pepper

1 medium pressed garlic clove

4 boneless skinless chicken breast halves

Salsa

4 medium tomatoes, peeled, seeded, and chopped

2 tablespoons green onion, chopped

½ cup fresh cilantro or ¼ cup Light House Freeze dried

1 teaspoon white vinegar

1 teaspoon fresh lemon juice

¼ teaspoon salt

   

Ground pepper to taste

Combine all marinade ingredients in 2 Qt. Bowl except chicken. 

Add chicken; marinate at least 20 minutes in refrigerator. 

While chicken is marinating, prepare salsa. 

Chop tomatoes and green onion with food chopper: 

combine in 2 Qt Bowl. 

Cut cilantro with Kitchen Shears; add to tomatoes. 

Add remaining ingredients and stir until combined. 

Set salsa aside. 

Remove chicken breast and discard marinade. 

Place chicken on grill or broiler pan and grill 8-10 minutes on one side. 

Turn chicken and grill 7 minutes. 

Spoon salsa over chicken and grill an additional 3 minutes or until done. 

Remove from grill and serve on Ciabatta Bread 

Serve remaining salsa with Garden of Eatin tortilla chips.

Four Bean Mexicali Chili

1 cup chopped onion

1 cup chopped red, yellow, or orange bell pepper

2 fresh gloves garlic, pressed or used crushed in a bottle

1 tablespoon canola oil

1 pound ground turkey, or chicken

1 can (1 lb. 12 0z.) No salt Added baked beans, undrained

1 can (15 ounces) garbonzo beans, rinsed and drained

1 can (15 ounces) light red kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

2 cans (14.5 ounces each) Mexican-style Unsalted stewed tomatoes, drained and chopped

3 cups mild Chi-Chi's Fiesta salsa

1 cup low sodium chicken broth or your own

1 – 2 tablespoons Texas chili powder or 1 TSP Ancho Chili Pepper Powder

Shredded cheddar cheese (optional) I substitute soy cheddar cheese.

Chop onion and pepper with food chopper. 

Press garlic with Garlic Press.

Heat oil in 6 QT. Pot over medium heat.

Add meat, onion, pepper, and garlic. 

Cook and stir until meat is no longer pink, drain. 

Return mixture to pan. 

Stir in all beans, tomatoes, salsa, broth, and chili powder. 

Bring to boil over medium heat; reduce heat. 

Simmer covered for 15 minutes, stirring occasionally. 

Serve garnished with shredded Cheddar cheese.