Cookies for breakfast? Of course! We promise not to tell your inner-child that it’s actually a nutritious way to jump-start your day.
Healthified Oatmeal Peanut Butter Breakfast Cookiessource: http://www.eatbetteramerica.com/recipes/healthified/healthified-oatmeal-peanut-butter-breakfast-cookies.aspx
86% less sat fat • 71% less sodium than the original recipe—see the comparison. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast.
Prep Time:20 min
Start to Finish:50 min
Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins
1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2. Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Rotini with Lentils
1/2 cup lentils,
1 1/2 teaspoons oil
1 medium onion, chopped
1 medium carrot, chopped
4 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 teaspoon chopped fresh rosemary or a pinch dried
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1 14-15oz can tomatoes, drained and chopped
4 cups (1/2 bunch) coarsely chopped dark green leafy vegetable like kale leaves, spinach or swiss chard
Salt & ground pepper to taste
8 oz whole-wheat rotini
1/4 cup grated cheese
1. Place lentils in a medium saucepan and cover with cold water; bring to a boil and cook for 5 minutes. Drain and rinse with cold water.
2. Heat oil in a nonstick skillet over medium heat. Add onions, carrots, garlic and sauté until the vegetables are softened, 3 to 5 minutes. Add broth, lentils, rosemary and thyme and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add tomatoes and dark green leafy vegetable, return to a simmer, cover and cook until the lentils and vegetable are tender, 15 to 20 minutes longer. Season with salt and pepper.
3. Meanwhile, cook rotini in a large pot of boiling salted water until tender,10 to 12 minutes. Drain and place in a large, shallow bowl. Add the lentil sauce and toss well. Taste and adjust seasonings and serve immediately with cheese.