zucchini cookies

Ingredients:
1 cup sugar
1/4 cup butter
1/4 cup applesauce
1 egg
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
2 cups whole wheat flour
1 cup oatmeal
1 cup grated zucchini
1 cup chocolate chips
* Optional Items: Protein powder, wheat germ, craisins, etc.

Cream together sugar, butter, applesauce and egg. When well blended add dry ingredients, add zucchini and chocolate chips. When well blended spoon out onto cookie sheet sprayed with pam. Bake at 375 for 10-12 min. Makes about 3 dozen. Enjoy!

Nutrition Facts: per 1 cookie
Calories: 86
Fat: 3 grams
(2 grams saturated, 1 mono-unsaturated)
Carbs: 14 grams
Fiber: 1 gram
Protein: 1 gram

This is great when compared to an average homemade chocolate chip cookies which would be about 120-150 calories, and around 7-10 grams of fat for one cookie.

Zucchini Chocolate Chip Cookies

• 1 c. brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/2 c. flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 3/4 c. oatmeal
• 1/2 c. coconut (opt.)
• 6 oz. chocolate chips
• 1/2 c. nuts (opt.)
• 1/2 c. butter
• 1 c. zucchini (shredded)

Beat butter, sugar, egg and vanilla. Add all dry ingredients and oatmeal; mix until smooth. Add coconut chips, nuts, and zucchini; mix well. Drop by spoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes ( I do less time, just watch them)

Crock Pot Hawaiian Chicken

Crock Pot Hawaiian Chicken

adapted from So Tasty So Yummy

Serves 4

4 boneless, skinless chicken breasts

1 (20 oz) can pineapple slices, drained and juice reserved

1 green bell pepper, seeded and chopped

3 tbsp soy sauce

2 tbsp brown sugar

Juice of one lemon

1/2 tsp ground ginger

2 tbsp corn starch

1/2 tsp salt

1/2 tsp pepper

1. Place chicken in the bottom of a crock pot that has been sprayed with non-stick spray. Place pineapple rings and chopped bell pepper on top of the chicken.

2. In a small bowl whisk together, pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, and salt and pepper until brown sugar and corn starch is dissolved.

3. Pour the pineapple juice mixture over the top of the chicken. Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours.

4. Serve chicken breasts over rice or shred the chicken, place back in the crock pot and serve on rolls.