Oatmeal Raisin Spice Cookies in a Jar (Healthier Version) *WP

This was originally a high calorie "Cookie Mix in a Jar" which I modified for a healthier alternative.

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup Splenda
3/4 cup raisins
2 cups oats, rolled (raw)
1/2 cup pecans, chopped
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Smart Balance Buttery Spread, very soft, not melted
1 egg, slightly beaten
1 teaspoon vanilla, optional
1 tablespoon honey, optional

Directions:
If this is not a gift, use your hands to thoroughly mix all of the dry ingredients in a large bowl.

* If this is a gift, see the instructions at the end of the recipe.

Add the remaining ingredients in the order listed and mix until completely blended. You will need to finish mixing with your hands.

Shape into balls the size of large walnuts. Place 2" apart on a sprayed baking sheets.

Bake at 350 for 10 to 12 minutes until the edges are lightly browned. Cool 3 minutes on baking sheet. Remove cookies to racks to finish cooling.

Store cooled cookies in a air tight container. The cookies don't contain sufficient natural preservatives to keep them fresh for much more than a day or two. They can be wrapped tightly and frozen to preserve them longer. They are delicious and crispy cold from the freezer.

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* If this is for a "Cookie Mix in a Jar" gift, mix the cinnamon, nutmeg, baking soda and salt with the flour. Then, layer all the dry ingredients in the order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.

Create a label for the jar with the following instructions:

1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.

2. Add the following:

• - 3/4 cup of very soft Smart Balanced buttery spread.
• - 1 egg, slightly beaten
• - 1 tsp. vanilla (optional)
• - 1 tbsp. honey (optional)

3. Mix until completely blended. You will need to finish mixing with your hands.

4. Shape into balls the size of large walnuts. Place 2" apart on a sprayed baking sheets.

5. Bake at 350 for 9 to 11 minutes until the edges are lightly browned. Cool 3 minutes on baking sheet. Remove cookies to racks to finish cooling.

6. Store cooled cookies in a air tight container. The cookies don't contain sufficient natural preservatives to keep them fresh for more than a day or two. They can wrapped tightly and frozen to preserve them longer. They are delicious and crispy cold from the freezer.

Yield: 2 dozen

Nutritional Info:
* Fat: 7.1g
* Carbohydrates: 18.5g
* Calories: 138.5
* Protein: 2.2g

WP

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Chicken Alfredo *WP*

Ingredients:
1 ½ lbs boneless skinless chicken breast
1 tablespoon light olive oil
1 medium white or yellow onion
8 ounces uncooked whole wheat vermicelli spaghetti
2 ounces shredded Parmesan cheese
¼ teaspoon course ground pepper
½ teaspoon Italian seasoning (basil, oregano, etc.)
2 cloves garlic minced
1 cup chicken stock (cold)
1 - 1½ tablespoons corn starch
6 ounces low-fat sour cream

Directions:
Cut chicken into bite-sized squares. Saute in small amount of olive oil over medium to medium-low heat. Dice onion and add to chicken. Add garlic, Italian seasonings and pepper. Cook until the chicken is thoroughly done.

Add the corn starch to the chicken stock, mix well, and add it to the chicken. Simmer on low heat for about 5 minutes. Fold in the sour cream and shredded Parmesan cheese and remove it from heat.

Cook the spaghetti according to the package instructions. Drain and top individual servings with Chicken Alfredo. Sprinkle with more Parmesan cheese if desired.

Serves: 6

Nutritional Information: Per Serving: 358 Calories; 8g Fat (19.6% calories from fat); 37g Protein; 35g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 617mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

WP

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Gallo Pinto

"Gallo Pinto" is a typical Costa Rican breakfast dish. It is generally accompanied by fried eggs, meat and sometimes with a side of fried ripe plantain (Platano Maduro).

Ingredients:
2 cups Rice (pre-cooked/leftovers)
1 cup Black Beans (pre-cooked/leftovers)
2 cloves Garlic minced
½ cup Onion diced
¼ cup Sweet Peppers diced
¼ cup Celery diced
Cilantro
Salsa Lizano
Tabasco

Saute garlic, onion, sweet peppers and celery in a large skillet. Add cooked rice and stir until throughly heated. Add beans (with or without broth) and stir until throughly heated. Add Salsa Lizano and Tabasco to taste and garnish with fresh chopped cilantro just before serving.

Serves: 4

Rice

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