Oatmeal Cranberry-Walnut Cookies

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Ingredients

2 cups flour, (I used White Whole Wheat King Arthur Brand…unrefined flour)
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 cup unrefined coconut oil melted, (optional 1 cup unsalted real butter at room temperature)
1 cup coconut palm sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups dried cranberries
1/2 cup diced walnuts

Directions

Preheat oven to 325 degrees.

Tip: When measuring flour, spoon into measuring cup and level off being careful not to pack flour. It’s important not to scoop flour from bag as this will pack flour and make a heavier cookie.

Whisk together flour, baking soda, salt, cinnamon and nutmeg. Add oats and stir to combine.

In a large mixing bowl, using an electric mixer, beat coconut oil and coconut palm sugar until incorporated, about 4 minutes. Add vanilla and eggs and mix on low speed until well combined. Add oat mixture a little at a time just until combined. Stir in cranberries and walnuts.

Roll dough into small balls and place onto a parchment lined cookie sheet or non-strick cookie sheet and place about 2″ apart. You should get 40 balls altogether. Press cookies down slightly, place on the center oven rack. Bake cookies 7 minutes, rotate pan and bake an additional 7 minutes, or just until set. Cookies should be still slightly soft in the center as they will continue baking when removed from the oven. Allow cookies to cool two minutes before transferring to a cooling rack.

Allow cookies to cool completely, store in an airtight container for up to 3 days. For best results, do not refrigerate.

Nutrition Facts

Yields: 40 cookies
Serving size: 1 cookie
Calories: 135
Total Fat: 7 g
Saturated Fat: 5 g
Trans Fats: 0 g
Cholesterol: 8 mg
Sodium: 23 mg
Carbohydrates: 15 g
Dietary fiber: 1 g
Sugars: 5 g
Protein: 2 g

Lemon Butter Chicken – Healthy and Fit

Easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Yield 8 servings

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon
  • 1 teaspoon dried thyme
  • 2 cups baby spinach, chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Season chicken thighs with paprika, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
  • Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
  • Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  • Serve immediately.

Nutrition Facts

Servings Per Container 8

 

Calories 270

Total Fat 22.7g 

Saturated Fat 10.0g

Total Carbohydrate 2.6g 

Dietary Fiber 0.6g

Sugars 0.4g

Protein 15.9g 

Skinny Beef, Vegetable and Barley Soup (Crock Pot or Stove Top)

If you love a thick, flavorful, hearty soup, this one’s for you!!!

Ingredients

1 pound package lean ground beef (96%), see shopping tips

2 (32-oz) containers Swanson’s reduced-sodium beef broth or your favorite broth

1 (14.5 oz) can Swanson’s reduced-sodium beef broth

1 (14.5 oz) can tomatoes, diced

¾ cup dried pearl barley, see shopping tips

1½ cups carrots, sliced

1½ cups celery, sliced

1½ cups onions, chopped

1½ cups zucchini, chopped

2 teaspoons fresh garlic, minced

2 tablespoons Worcestershire sauce

1 bay leaf

½ teaspoon dried thyme

½ teaspoon dried sage

Fresh ground pepper, to taste

3 cups fresh spinach leaves

Directions for Stove Top:

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat. Add beef back to pot. Pour in all the beef broth, tomatoes and barley. Bring to a boil, turn down to simmer, cover pot and cook for 15 minutes.

2. Add the carrots, celery, onions, zucchini and garlic to the broth. Stir in Worcestershire sauce, bay leaf, thyme, sage and fresh ground pepper. Cook uncovered 50 minutes

3. Stir in spinach leaves and cook 2 minutes more. Remove the bay leaf.

4. This soup freezes great.

Makes 12 cups total: 8 main course servings (1½ cups each)

Directions for Crock Pot:

Note: You’ll need a large (6 quart) crock-pot. If you don’t have one this large, you can use a smaller crock=pot and cut the recipe in half.

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat.

2. Place beef and all ingredients in the crock pot, except spinach. Mix together well.

3. Cover and cook on LOW for 7-8 hours or on HIGH heat for 3 1/2 hours until veggies and barley are soft. Stir in spinach, cover and cook on high for 15 minutes. Remove bay leaf.

Nutrition Facts

for 1½ cups serving
172 calories
2g fat
1g sat fat
25mg chol
17g protein
21g carbs
4g fiber
704mg sodium
4g sugar

Big Mac in a Bowl – Healthy and Fit

I do like the BIG MAC Burger but I wanted it without the carbs of bread, so I came up with this salad recipe and it’s really good.

Ingredients

Iceberg lettuce (as much as you want)
20 grams cheddar cheese (shredded or thinly sliced pieces)
2 pickles (thinly sliced into pieces)
3 oz extra lean ground beef (cooked)
Onion (as much as you want)
2 Tbsp Thousand Island
Salt and pepper to taste

Instructions

Cook ground beef with onion, salt and pepper.
Arrange iceberg lettuce in bowl
Top with cooked meat mixture
Top with pickles, cheese and thousand island.

ENGLISH MUFFIN HAWAIIAN PIZZA

I enjoyed this English Muffin Hawaiian Pizza for lunch recently. I have to say it was the most fun and tasty lunch I had made for myself in a while.

I’ve loved English muffin pizzas since I was a kid. Back then we never made anything as fancy as an English muffin Hawaiian pizza. We mostly ate them plain, with a little tomato sauce and mozzarella.

Serves: 1

INGREDIENTS
  • 2 tablespoons marinara sauce
  • 1 whole-wheat English muffin, split in half
  • 2 tablespoons shredded mozzarella cheese
  • 2 slices deli ham, chopped
  • 2 tablespoons canned pineapple tidbits, well drained
  • 1 tablespoon chopped red onion
INSTRUCTIONS
  1. Preheat oven to 350 degrees. (I used the toaster oven). Line a baking pan with foil and spray the foil lightly with cooking spray.
  2. Toast the english muffin lightly. Remove from the oven and spread 1 tablespoon sauce on each muffin half. Place the muffin halves on your prepared baking pan. Distribute the cheese, ham, pineapple, and onion evenly over the muffin halves. Bake for 8-10 minutes, until heated through.

COOK’S NOTES

Nutrition Estimates Per Serving (entire recipe): 230 calories, 4.5 g fat, 34 g carbohydrates, 6.5 g fiber, 17 g. protein