Low Fat Chewy Chocolate Chip Oatmeal Cookies

I got these off of the Skinny Girls website and decided I had to try them.  They are super yummy and 2 is totally enough to take care of your sweet tooth!!!

Serving size: 2 cookies

Points per serving: 5 points plus points

Servings per batch:15

Calories: 190, Fat: 6.3, Protein: 2.6, Carbs: 34.2, Fiber: 2.0, Sugar 19.3

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 unpacked brown sugar

1/2 cup 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

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 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 tablespoonfuls of the dough onto prepared baking sheets, flattening each cookie slightly.  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!!!!

Chocolate Crepes with strawberries!

Servings: 12 • Serving Size: 1 crepe • Calories: 135 • Points: 2.5 pts

• 1 cup all purpose flour
• 2 tbsp unsweetened dutch cocoa powder
• 1 tbsp powdered sugar
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• butter flavored spray
• 24 strawberries, sliced (2 in each crepe)
• fat free cool whip
• chocolate syrup to serve

Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.

Batter can be refrigerated for up to 2 days

Chocolate-Fudge Cookie Bites!!!

 Super yummy cookies!! Really small, but they work for a quick sweet fix!!!

PointsPlus™ Value:    1
Servings:  48
Preparation Time:  12 min
Cooking Time:  8 min
Level of Difficulty:  Easy

Ingredients

	1 spray(s) cooking spray, or more if needed
	1/3 cup(s) unsweetened cocoa
	1/4 cup(s) margarine, softened
	3/4 cup(s) sugar
	4 oz unsweetened applesauce
	1 tsp vanilla extract
	1 1/2 cup(s) all-purpose flour
	1 tsp baking powder
	1/4 tsp table salt
	2 Tbsp powdered sugar

Instructions

• Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
  
• Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
  
• Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.

 

Pumpkin Chocolate Chip Muffins

Serving size: 1 Muffin
Points per serving: 2 old points, Points Plus-3
Makes 12 muffins

2/3 cups powdered milk
1 cup pumpkin puree
2 eggs
6 Tbsp whole wheat flour
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
6 tbsp. sugar
1/2 cup shredded carrots
1/3 cup chocolate chips
1 tsp vanilla

Mix all the ingredients together, but don't overmix. Put them in greased muffin tins. Bake at 375 for 15 minutes.

Potato-Bacon Soup

serving size: 1 cup
points per serving: 5

2 slices bacon cut into 1/2-inch pieces
3/4 cup chopped onion
4 cups frozen southern style hash browns ( I used the potatoes O'Brien instead and it added some awesome extra flavor!)
1 14oz. can fat free, low-sodium chicken broth
1/4 tsp. salt
1/8 tsp. ground pepper
1 cup 1% low-fat milk
2 Tbsp. chopped green onion
1/2 cup reduced-fat shredded extra sharp cheddar cheese

Crunchy Oven-Fried Chicken

Yields 4 servings (1/2 of chicken breast or 1 drumstick and 1 thigh)
Points per serving: 7

1/3 cup fat-free buttermilk
2 Tbsp. dill pickle juice
1 tsp. seasoned salt
1/2 tsp. freshly ground black pepper
4 (3 ounce) skinless chicken drumsticks
4 (3 ounce) skinless chicken thighs ( instead of the drumsticks and thighs I just used 2 chicken breast cut in half, but you can do what you want)
1 cup panko (japanese breadcrumbs)
1 Tbsp. cornstarch
2 tsp. canola oil
2 tsp. butter

1. Preheat oven to 475
2. Combine first 4 ingredients in a large bowl; add chicken, tossing to coat. Combine panko and cornstarch in a large zip-top plastic bag.
3. Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken to panko mixture in a bag; seal and shake well. Cook chicken in pan 3 to 4 minutes on each side or until brown. Place pan in oven; bake at 475 for 12 to 14 minutes or until chicken is done.

Peach Cobbler

Yields: 8 servings
Points per serving: 3 with the reduced-fat margarine
4 if you use regular butter
6 medium peaches, peeled, pitted and sliced
6 1/3 Tbsp. sugar
1 Tbs cornstarch
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 1/2 tsp baking powder
1/2 tsp table salt
3 Tbsp reduced-fat margarine
1/2 cup 1% milk

Preheat oven to 375. In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking dish.

To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine or butter with a fork until mixture resembles coarse crumbs. Add mil: stir until flour mixture is evenly moistened.

Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
This is a picture before it was cooked, but you get the idea!