Coconut Oil Chocolate Chip Cookies

3 cups oats, uncooked

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 coconut oil
1 cup brown sugar, firmly packed
1/2 cup white sugar
1 egg
1/4 cup water

- Preheat oven to 350 degrees.
- Stir oats, flour, salt, and baking soda. Set aside.
- Beat shortening, brown and white sugar, egg, and water. Add dry ingredients.
- Drop by rounded teaspoon onto greased cookie sheet.
- Bake for 12 to 15 minutes.

VARIATIONS: Add chopped nuts, raisins, chocolate chips, or coconut 

Fruity Risotto

This makes a tasty breakfast or snack.  A friend from work shared this with me last week,  very delish!


1/2 cup steel cut oats
1 cup arborio rice
6 cups water
1/2 cup cream or half and half
1/2 cup sugar
1 tsp vanilla
1/4 tsp salt


Mix all together in a large pot.  Bring to a boil.  Simmer about 25- 30 minutes, stirring continually.  Add fresh fruit.  I mashed some strawberries with some whole ones.  

Chocolate Clouds

I tried these today. They were good, but I ate way too many! So much for saving my calories!


Chocolate Chip Clouds
This recipe was adapted from Hershey's KitchensGina's Weight Watcher Recipes
Servings: 30 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 1 pt
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g

• 9 tbsp egg whites (room temperature)


• 1/8 tsp cream of tartar


• 1/2 cup sugar


• 1 tsp vanilla extract


• 2 tbsp unsweetened cocoa powder


• 1 cup chocolate chips

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla,beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined. Fold in chocolate chips.Drop mixture by tablespoons onto cookie sheet. Makes 30 cookies.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Coolcompletely on wire rack. Store covered, at room temperature.

Breakfast Quiche

I saw that my sister had requested this recipe from Christmas breakfast.  This is actually my boss's recipe that she makes us each year.  It's super easy, and yummy.  No so much low fat though.

1 package of frozen hash browns
1/2 cup butter or margarine
1 cup milk
6 eggs
1 tsp salt
2 cups diced ham
4 cups shredded cheese

Melt butter and mix together butter, milk, eggs and salt.  Pour over hash browns, tops with ham and cheese.  Bake at 375 degrees for 45 minutes.  ( Use a 9 x 13 inch pan)

I found this great website with lots of healthy recipes. I tried these crepes this weekend, they were fantastic. I will definitely be making these again.


http://www.skinnytaste.com/
Chocolate Crepes with Strawberries
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 crepe • Old Points: 2 pts • Points+: 3 pts
Calories: 139.3 • Fat: 1.5 g • Carbs: 24 g • Fiber: 0.9 g • Sugars: 13.5 g • Protein: 3.7 g

• 1 cup all purpose flour


• 2 tbsp unsweetened dutch cocoa powder


• 1 tbsp powdered sugar


• 1 1/2 cups 1% milk


• 2 large egg whites


• 1 whole egg


• 1 tsp oil


• butter flavored spray


• 24 medium strawberries, sliced (2 in each crepe)


• 1 1/2 cups fat free cool whip


• 3/4 cup chocolate syrup to serve

Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan,swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.