So most of you know, I am all about eating (my size shows it sadly enough). Here are some good and good for you recipes.
Yesterday Jocelyn and I were talking about her obsession with Snackwells Mini Chocolate Chip Cookies and how they discontinued them. We googled it online and found the recipe! We both challenged eachother to make them, and folks...they REALLY do taste like the real thing! And for 13 of them to be 100 calories...count me in. Here's the recipe:
Makes 12 Dozen bite size Cookies
1 egg white
1/4 cup sugar
1 tablespoon brown sugar
1 tablespoon corn syrup
1 tablespoon shortening
1 1/2 tablespoons egg substitute
3/4 cup all-purpose flour
1/4 teaspoon plus a pinch of salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup mini chocolate chips
Preheat the oven to 325 degrees. Beat the egg white until thick. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks. While beating, add the brown sugar; corn syrup, shortening, and egg substitute. In a separate bowl, combine the flour; salt, baking soda and baking powder: Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you're in a hurry). When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown. Nutrition Facts: Serving Size 13 cookies Total servings 11 Fat (per serving) 3.3g Calories (per serving) 105
The dough will turn out really gooey, like peanut butter...so I have no idea how they were able to roll it into a log. Joce tried to put it in the freezer and that kinda worked, but I just rolled it into a fat log and threw that into the fridge. They are so yummy!
Here's another recipe if you're searching for something to make for dinner. We call it French Dressing Chicken which I grew up on. You can make it totally low fat too!
3-4 Chicken Breasts (un-cooked)
1 box Uncle Bens Wild Rice
2/3 cup white rice
1 can of cream of celery soup (i use the healthy request kind)
1 can of cream of mushroom soup (healthy request)
1/2 cup milk (skim)
1/2 cup french dressing (fat free)
In a 13 by 9 inch pan, put the wild rice and seasoning packet in (uncooked). Add extra white rice. Place chicken breasts (or you can use tenders) on top of the rice. Mix in a bowl the 2 soups, milk, and dressing and pour over chicken. Top with almonds, cheese, and foil. Cook in a 350 degree oven for 2 hours. Serve warm. You might also want to use minute rice to make sure it's cooked all the way through with the rice. It's seriously SOOOOOO good! We had it last night.