Crisp and Chewy Oatmeal Cookies

Crisp and Chewy Oatmeal Cookies

Whether you're a fan of crispy or chewy cookies, this recipe for oatmeal cookies will sure to please everyone. It's not like you're traditional oatmeal cookies. These are thin and delicate, almost like a lace cookie. The outside is crispy while the center is chewy. You can make any flavor cookie by using custom-blended oatmeal from Myoatmeal.com.

Ingredients:

3 tbsp. butter, room temperature

1/3 cup packed brown sugar

3 tbsp. honey

1 tbsp. water

1 egg

1/2 cup flour

1/2 tsp. sea salt

1/2 tsp. baking soda

2 cups flavored rolled oats

Direction:

 - Grease cookie sheets or line with parchment paper.

 - Cream butter and sugar in a large bowl. Add honey, water and egg and mix thoroughly. 

 - Combine dry ingredients. Add dry ingredients to butter mixture. 

 - Drop teaspoonfuls onto cookie sheet.

 - Bake in 350 F pre-heated oven for 12 to 15 minutes or until golden.

 - Cool on wire racks. 

Makes 24 cookies.

83 calories, 15.6g Carbs, 1.7g protein, 2.3g fat

Crustless Coconut Sweet Potato Protein Pie

Crustless Coconut Sweet Potato Protein Pie

No need to skip dessert with this delicious pie. You'll definitely want to save room for dessert!

Ingredients:

1 lb. Sweet potato, cooked and mashed
1/2 c. Unsweetened coconut milk
4 egg whites
1/4 c. Unsweetened coconut flakes
2 scoops Top Secret Nutrition Vanilla Whey Protein
1/4 c. Truvia
1 tsp. Vanilla extract
1/2 tsp. Nutmeg
1/2 tsp. Ground cinnamon

Directions:

 - Combine all ingredients in a blender. Pour into greased pie pan. 

 - Bake in preheated 350F oven for about 50 min. Cool. Store in refrigerator. Top with light whipping cream or non-dairy whipped topping before serving if desired.

Makes 8 servings.

115 cal, 13.7g Carb, 11.5g protein, 2g fat

Strawberry Salad with Caramelized Pecans

Strawberry Salad with Caramelized Pecans

I developed one of the first variation of this recipe about thirteen years ago while working in the test kitchens of one of the largest food companies in the country. Since then, dozens of  variation have popped up all over the web, magazines and print. With so many variation, this is by far my favorite.

Ingredients:

1/2 cup pecan halves

1/4 cup granulated sugar

8 cups mixed salad greens

2 cups sliced fresh strawberries

1 can (15 oz.) mandarin oranges, drained

1/4 cup sliced red onion

1/2 cup crumbled blue cheese

1/2 cup poppyseed dressing (see recipe below)

Directions:

 - Toss pecans with sugar in nonstick skillet; cook on medium heat until sugar is caramelized, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Separate pecans into individual pieces.

 - Layer salad greens with strawberries, oranges, onion and blue cheese. Top with caramelized pecans.

 - Drizzle salad with dressing. Serve immediately.

Makes 6 servings.

Poppyseed Dressing:

Beat 1/2 cup sugar, 1 tsp. salt, 1 tsp. dry mustard and 1/4 cup white wine vinegar in medium bowl with wire whisk until well blended.

Add 1/4 cup each olive oil and canola oil and 1 Tbsp onion juice; mix until well blended. Add 1/4 cup mayonnaise and 1-1/2 Tbsp. poppyseed; mix well.

Refrigerate until ready to serve.

Makes 1-1/2 cups.

Helpful Tips:

•Pecans and poppyseed dressing can be made ahead and stored in air-tight containers in the refrigerator.

•Substitute sliced pears for strawberries and mandarin oranges.

•Top with sliced grilled chicken breasts for a heartier salad.

Peach "Shortcakes"

Peach "Shortcakes"

 

This quick and easy recipe is perfect for breakfast and also as a no-guilt dessert. It's made with Wood Smash Peaches & Cream oatmeal from Myoatmeal.com but you can use any of the custom-blend flavored oatmeal.

 

 



 

 

 

Ingredients:

1/4 c. flavored oatmeal

1/2 scoop vanilla whey protein

2 Tbsp. low-fat cottage cheese

1/4 c. unsweetened almond milk

2 egg whites

1/4 tsp. baking soda

1 small peach, sliced

2 Tbsp. low-fat non-dairy whipped topping

 

Direction:

 - Blend all ingredients together except for peach and whipped topping until smooth.

 - Heat non-stick pan over medium high heat. Pour half the batter onto pan. Brown on both sides. Repeat with remaining batter.

 - Cut cakes into four quarters. Top with peaches and whipped topping. Serve immediately.

 

Makes 2 servings.

 

264 calories, 17g protein, 32g Carbs, 3g fat