Crockpot Chicken Tacos

This is a super easy crock pot meal. There is absolutely no chopping involved! Very low fat and super yummy. You can make into tacos, burritos, enchiladas, nacho topping or a taco salad.

3-4 chicken breasts
1 bag frozen corn
1 can black beans (no need to drain)
1 jar of any kind of salsa
1 pkg of taco seasoning

Place chicken in the bottom of crock pot, sprinkle the taco seasoning on top, then add corn, beans and salsa. Cook on low for 8-10 or high for 4-6. When done take out chicken and shred and place back in pot.

Not-Fried Egg Rolls

My family and I love egg rolls but don't love all the fat and calories. I just tried this one night and it was a huge hit. I like them actually better than the real deal. I usually serve the egg rolls with just some frozen stir fry veggies. Quick,fun and healthy meal!

1 pound turkey breakfast sausage (Make sure it is lean)
1 bag of shredded cabbage (Cole-slaw mix)
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp ground ginger
1 package of egg roll wrappers

Directions

In large frying pan or wok over med-high heat brown sausage. Once sausage is nice and golden brown add whole bag of cabbage, pepper, garlic, and ginger. Cook until cabbage is nice and welted down. About 5 min. Take off heat and cool slightly.

Heat oven to 425. Spray a cookie sheet with no-stick spray. Scoop about 1/4 cup of mixture into egg roll wrapper and wrap according to directions on package. Place all on cookie sheet. Spray the tops of egg rolls with more butter spray. Cook in oven for about 10-15 or until the tops are nice and toasty brown. Serve with sweet and sour sauce.

Makes about 16 egg rolls

Here is my recipe for Sweet and Sour Sauce:

1/2 cup brown sugar (You can substitute 1/4 splenda and 1/4 brown sugar for a little less calories.)
1 Tbls. corn starch
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/3 cup pineapple juice
1/3 cup vinegar
1 Tbls. soy sauce

In small sauce pan, whisk brown sugar, cornstarch, garlic and ginger. Add remaining ingredients and bring to a boil. Cook for 5 min or until sauce thickens.
Optional: You may add red food coloring.

Crock pot Egg Casserole

We made this for out Christmas morning breakfast (prepared Christmas Eve night).   It was soo delicious and everyone loved it!

Ingredients:
- Bacon (cooked in 1/2 inch pieces)
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and minced
- 1 red/green pepper, seeded and chopped
- 1 (2 lb) bag of frozen hashbrowns
- 1 1/2 cup shredded cheese
- 12 eggs
- 1 cup whole milk
- 1 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp pepper

Directions: 
Spray crock pot  with non stick cooking spray. Cook bacon until crispy (*we used sausage instead).  Saute onion, garlic and green peppers.  Place 1/3 of frozen hash browns in the bottom of the crock pot.  Add 1/3 of meat, 1/3 sauteed veggies and 1/3 Cheese.  Repeat these layers, ending with cheese.

In a separate bowl mix eggs, milk, dill, salt & pepper (*we did not use the dill).  Pour egg mixture over  ingredients in the crock pot, cover and turn on low. Cook for 8-10 hours.

When done thermometer should be 160 degrees F.  Yeilds: 8-10 Servings
*We did not use the thermometer- it was crispy and perfect on top.  It also had more than 8-10 servings.

Delicious Banana Bread

This makes a really hardy thick banana bread.  It is really easy and delicious. 

Ingredients

• 3 or 4 bananas, smashed (I used frozen)
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C).
Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. 
Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

- I doubled this recipe and put it in a bigger pan.  I cooked about 1 hr and 45 minutes (constantly checking it after the first hour and 20 minutes).  After an hour I covered the top with tin foil (this allows it to keep cooking but the top doesn't get burnt).  

-I also put some in muffin tins- just make sure you cook them long enough (still about 45 min-1 hr)!!

Healthy Snacks (Kid Approved)

Here are some recipes that we love in my family. These are all recipes that my kids love to have in their lunches or take as a snack for school. It is hard to find good healthy snacks that my kids will actually eat. I have also been trying to find less sugary and fatty treats for the kids lunches. I love these as well since I am always hungry now. I usually make a double batch of all and just put in the freezer. Then I can just grab and go. I hope you all enjoy.

(These cookies I usually do 1/2 cup of splenda for the regular sugar and then the regular amount of brown sugar. I have also made these with white chocolate chips and craisins or just raisins instead of chocolate chips. All really good.)

Low Fat Chewy Chocolate Chip Oatmeal Cookies

Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g • Sugar: 19.3 g

Ingredients:

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup unsweetened apple sauce
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup dark chocolate chips

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies roughly 1 tbsp each.

(These brownies are also fun to make into mini muffins for lunches.)

Double Chocolate Brownies

Ingredients

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

4 egg whites

1/2 cup sugar

1/2 cup splenda

1/4 cup unbleached, all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup mini chocolate chips (semi-sweet)

Butter-flavored cooking spray

Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

(These power cookies are a great substitute for store bought granola bars. Great for breakfast or a snack…One will do you.)

POWER COOKIE

1/3 cup unsweetened applesauce

2 tbls almond paste

5 tsp. splenda

1/4 cup agave nectar

1 large egg

1/2 tsp vanilla

3/4 cup whole wheat flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp black pepper

1/2 cup vanilla protein powder

2 cups oats

1/2 cup craisins

1/2 cup sliced almonds

Directions:

Heat oven to 350 degrees, beat together applesauce, almond paste,splenda and agave nectar. Beat in egg and vanilla. Mix well. Add flour , baking soda, salt, pepper and protein powder. Beat thoroughly. Stir in oats, craisins and almonds. Mix well. Drop the batter by large tablespoons onto cookie sheet that has been sprayed. Divide dough so that you have 18 cookies. Flatten each cookie with a spoon. Bake8-10 minutes or until brown. Remove from oven. Cool and store in plastic container.

(Last time I made these protein bars I made them into muffins instead of in a pan. It made about 12 muffins and only baked for about 15 min. They are really good with a little peanut butter on them. You can also use regular whole wheat flour instead of oat flour.)

Chocolate Protein Bars

Calories: 96 Fat: 1.4 grams Carbs: 12 grams Protein: 10 grams

Ingredients:

1 cup Oat Flour

4 Egg Whites

2 scoops Vanilla Protein Powder (or chocolate protein powder)

½ cup Splenda, Truvia, or Ideal

½ tsp Baking Soda

¼ tsp Salt

1 cup applesauce

3 tbsp Baking Cocoa

4oz Water

Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients (oat flower, vanilla protein, baking soda, salt, baking cocoa) together in a large bowl.

3. Mix wet ingredients (egg whites, Splenda, applesauce Food,Water) together in a medium sized bowl.

4. Add wet ingredients to dry ingredients and mix together.

5. Spray cooking dish with a non stick butter spray and add batter to dish.

6.Bake 20-30 minutes in oven.

Makes 16 squares, serving size=2 bars.

Banana Oatmeal Muffins

These are one of my favorite healthy muffin recipes. I also changed it so it has no oil and less sugar (if you don't want to use splenda you can use 1/2 brown sugar instead.) than the original recipe. I also usually add some chocolate chips in it for the kids. There is no flour in this recipe either. To make your own oat flour just put regular oatmeal in the food processor and blend until it turns to flour.

Yield: 12 large

Bake: in 400ºF oven for 20 minutes

1 1/4 cup rolled oats

1/2 cup yogurt, plain low fat

1/2 cup milk, low fat

1/4 cup brown sugar

1/4 cup slpenda

1/3 cup applesauce

2 bananas, large, ripe, mashed

1 egg, large, lightly beaten

1 1/2 cup oat flour

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

Instructions

In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.

Mix oat flour, salt, spices, baking powder and baking soda in a bowl.

Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.

Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.

Cinnamon Bear Popcorn

24 C popped popcorn (1 C unpopped) or 3 bags of microwave popcorn

1 16 oz bag cinnamon bears

1 C butter

1/2 C corn syrup

1 1/2 C sugar

1 t vanilla

4 C mini marshmallows

red food coloring

1. Pop up your popcorn. Sprinkle it with just a bit of salt and set it aside.

2. Snip your cinnamon bears up with a pair of kitchen scissors.

3. In a medium sized sauce pan combine the butter, corn syrup and sugar. Heat it over medium to a boil. Reduce heat to low and cook for 5 minutes.

4. Remove it from the heat and add your vanilla, marshmallows and red food coloring.

5. You could of course add more food coloring for a darker pink. Mix it all around to get everything melted in and combined.

6. Stir in the bears.

7. Add the mixture to your popped popcorn. Stir it all around until well combined.