Love chocolate chip cookies but tired of feeling guilty about eating them? Well here is a healthier guilt free option.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
2 On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3 Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
• If you are gluten sensitive try quinoa flour instead of whole wheat.
• Increase fiber and decrease fat by substituting ¼ C canola oil and 4 TBS ground Flaxseed for the ½ C oil.
• Healthify this recipe even further by using dark chocolate chips or carob chips instead of the semisweet. If you use carob chips you can cut back on one of the sugars by ¼ C.
1 Serving: Calories 110 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 65mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 9g); Protein 1g % Daily Value Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat.Carbohydrate Choices 1
Looking to reduce your carb intake? Try this new spin on spaghetti and meatballs.
73% less sat fat • 36% less cholesterol than the original recipe—see the comparison. After cooking the squash, use a fork to gently rake the stringy pulp from the shell, separating it into strands that resemble spaghetti.
Prep Time:15 min
Start to Finish:25 min
1 medium spaghetti squash (2 1/4 pounds)
2/3 cup water
1/4 cup bulgur
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound ground turkey breast or extra-lean ground beef (93% lean or higher)
1 can (14.5 oz) Muir Glen® diced tomatoes with Italian herbs, undrained
2 tablespoons small fresh basil or cilantro leaves or thinly sliced green onion
1. Halve squash crosswise; remove seeds. Place squash, cut sides down, in a microwave-safe 2-quart rectangular baking dish. Add 1/3 cup of the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 13 to 15 minutes or until squash is tender when pierced with a fork. (If your microwave does not have a turntable, turn squash once for even cooking.) Drain squash. Set aside until cool enough to handle.
2. Meanwhile, in a large microwave-safe bowl, combine the remaining 1/3 cup water and the bulgur. Microwave on 100% power (high) for 1 minute; do not drain. Cool slightly.
3. Stir egg product, Italian seasoning, salt, and pepper into bulgur mixture. Add ground turkey or beef; mix well. Shape mixture into 24 meatballs. Place in a microwave-safe 2-quart square baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) for 4 minutes, rearranging once; drain off liquid.
4. Pour tomatoes over meatballs. Cover with vented plastic wrap. Microwave on 100% power (high) for 1 to 3 minutes more or until meatballs are no longer pink in centers (165°F).*
5. Rake the squash pulp out of the shell and separate the squash pulp into strands. Serve meatballs over spaghetti squash. Sprinkle with basil, cilantro, or green onion.
*Low-wattage microwave ovens may require more cooking time, while high-wattage microwave ovens may require less time.
If you try these, or any of the challenge recipes, let us know!