Raisin Oatmeal Bites

I found this recipe on the new Weight Watchers points plus, 2 points per cookie.

Ingredients:


1 1/2 cup(s) rolled oats

3/4 cup(s) whole-grain wheat flour

1/2 tsp baking powder

1/4 tsp table salt

1/2 tsp ground cinnamon

1/2 cup(s) regular butter, softened  ( I used I cant believe its not butter)

1/2 cup(s) packed brown sugar

1/4 cup(s) sugar

1 large egg(s)

1 tsp vanilla extract

1 cup(s) raisins, chopped



Instructions

Preheat oven to 350ºF

In a medium bowl, combine oats, flour, baking powder, salt and cinnamon; set aside. Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.

Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1-inch apart each. Bake for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy cookies. Remove from oven and let cookies rest on cookie sheets for about 2 minutes; remove cookies to a wire rack to cool completely.

Yields 1 cookie per serving.

Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Cookies

•1/2 cup all-purpose flour

•3/4 cup white whole wheat flour

•1 cup quick cooking rolled oats

•1/2 tsp. baking soda

•1/2 tsp. salt

•3/4 cup light brown sugar

•1/3 cup butter

•1/3 cup creamy peanut butter

•1/4 cup nonfat buttermilk

•1/3 cup dark chocolate chips or semisweet chocolate chips

Preheat oven to 350 degrees. Spray a cookie sheet with nonstick spray. Whisk together first five ingredients (through salt) in a medium mixing bowl. In a large mixing bowl, beat sugar, butter, peanut butter and buttermilk together. Stir in flour mixture until a soft dough forms. Add chocolate chips

Roll dough into walnut-shaped balls and place on prepared cookie sheets, 2 inches apart. Flatten gently with the back of a fork. Bake 10-12 minutes. Store cookies in an airtight container with a piece of white bread. The white bread keeps the cookies soft.

Makes 30 cookies. ( I got 40)

Chocolate, Cranberry & Oat Bars

I found this recipe in the Kraft food magazine 2007

What you need:

1 cup dried cranberries
1/4 cup orange juice
1 1/2 cups flour ( I used whole wheat)
1 1/2 cups quick cooking oats
1 tsp baking powder
1/4 tsp salt
3/4cup softened margarine ( I used butter)
1 1/2cups brown sugar firmly packed
2 eggs ( I used egg beaters)
4 squares Bakers Semi Sweet Baking Chocolate, coarsely chopped
1/2cup pecan pieces ( I didn't use)


Preheat oven to 350. Combine cranberries & orange juice in bowl and microwave on High for 30seconds. Let stand 10 minutes.

Combine flour, oats, baking powder and salt, set aside

Beat margarine(butter) in bowl with brown sugar until fluffy. Add eggs, 1 at a time, beating until well blended. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture and chocolate.

Spread dough in 13x9 baking dish sprayed with cooking spray.

Bake 20-22minutes until center is set. Cool completely on wire rack before cutting to serve.

Makes 32 pieces.

Creamy Tomato-basil Shrimp Pasta

I found this in an old Kraft Food magazine, this was VERY good, Even Mr J loved it.

What you need:

2 tbsp balsamic vinaigrette dressing ( I used fat free)
1/2 lb shrimp ( I used 1 lb)
1 tomato chopped ( I used 2 Roma's)
2 oz cream cheese cubed ( I used whipped weight watcher cream cheese)
 2 tbsp fresh basil divided ( I used dried)
4 oz fettuccine uncooked ( I used linguine)
2 tbsp Parmesan cheese

Make:

Pour dressing over shrimp in small bowl and marinade for 20minutes in fridge. Cook pasta as directed.

Meanwhile in large skillet( I added 1/2red pepper chopped, and 1/2onion chopped) on medium heat, add shrimp mixture. Cook 3minutes or until shrimp turn pink. remove shrimp using slotted spoon, cover to keep warm, set aside.

Add tomatoes, cream cheese and 1 tbs of basil to same skillet. Cook and stir for 3 minutes or until well blended.

Add shrimp back to skillet and mix into sauce until heated. Pour sauce on top of pasta and enjoy!

I served this with garlic bread on the side.

Teriyaki Sticky Chicken

4 Servings

16 oz Chicken Breasts Boneless Skinless
1/2 c Ketchup
3 T Brown Sugar
2 T Vinegar
2 T Teriyaki Sauce Lite
1 t Dry Mustard



Preheat oven to 350 degrees. In a small bowl, combine the ketchup,brown sugar, vinegar, teriyaki sauce and mustard.

Spray an 8X8 inch baking dish with non-stick cooking spray.

Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the
sauce and cover the chicken with the remaining sauce.

Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.

Serve with rice for additional points.

Breakfast Cookies

My manager found this recipe & shared, said they were really good!!

What you need:

2 cups Total cereal, crushed
¾ cup whole wheat flour
½ tsp baking soda
½ tsp salt
1 tsp cinnamon

1 egg
½ cup brown sugar
¼ c. canola oil (I had walnut flavored olive oil and used that and it turned out great).
2 tsp vanilla
¾ cup low fat ricotta cheese



In one bowl, stir together dry ingredients.

In separate bowl, mix the wet ingredients and the brown sugar. Mix wet into dry just until blended.

Drop by tablespoonfuls onto cookie sheet lined with parchment paper (I used my Silpat mat).

Flatten a bit with a fork (it’s a little tough as it’s kind of gloppy – not quite like regular cookie dough).

Sprinkle the tops with cinnamon/sugar. Bake at 400 degrees approximately 15-17 minutes until browned.



**She added raisins to half the batch, Im going to add some dried cranberrys to half as well.

Chicken Mushroon Supreme

I found this on kraft.com, and will serve it with mashed potatoes & steamed veggies.

What You Need

1/2 lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices
2 Tbsp. olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup chicken broth
 1/4 cup dry white wine 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Low fat Cream Cheese, cubed
1 tsp. chopped fresh tarragon (I didn't use)



Make It


COOK and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.

ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.



POUR broth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.

Kraft Kitchens TipsVariation
 
 Prepare using fat-free reduced-sodium chicken broth and PHILADELPHIA Neufchatel Cheese.NoteIf possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
 
 Non-Alcoholic VersionPrepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.