Peanut Butter Oatmeal Bars

I saw someone on food network make "healthy" peanut butter oatmeal bars this morning and it kind of annoyed me a bit. I'm sure they were probably healthier than store bought but they weren't healthy. They had 1 stick of butter, 1 cup of sugar + 1/4 cup of honey, chocolate chips, an egg white and finally the peanut butter and oats. Here is my version:

Peanut Butter Oatmeal Bars

2 cups of oatmeal
1 cup of puffed wheat
1 egg
1/2 cup peanut butter
2 cups of natural applesauce
1/4 cup of honey
1 tsp vanilla
3 tbsp dried fruit (I used raisins and blueberries)
1 tbsp sugar (optional)
Nuts would be good too but I didn't have any.

In the bottom of a large bowl, whisk the egg. Add the peanut butter, vanilla, applesauce and honey and whisk until peanut butter is incorporated and mostly smooth. Add oatmeal, puffed wheat and dried fruit. If it seems to wet add some more oats and if it seems to dry add more applesauce. (Sorry, I didn't measure exactly!) Line a 9"x9" baking pan with parchment paper or foil. Spray with cooking spray. Spread the oatmeal mixture in the baking pan and smooth down. Sprinkle the top with sugar. Bake for 30 minutes at 350º or until the edges start to brown. Let cool for 1 hour and cut into cubes or bars. I do have to admit that these come out more like a fruit bread than a granola bar. But they are tasty. I bit off one corner to try and next thing I know I ate an entire bar. Oops!

Rosemary Beef Kabobs

I have wanted to try this ever since I saw it on Food Network the first time years ago. The trick to this is getting the woody type of rosemary. I have a big bush in my front flowerbed and I was excited to use it in this preparation tonight. I have found that this type of rosemary is good for seasoning things when you plan on removing the rosemary from the dish before serving, or for a long cooking stew so it has a chance to get tender. I also have another type of rosemary in a pot in my windowsill that is much more delicate and I like mincing it and adding it to chicken dishes or cooking with it quickly.

Rosemary Beef Kabobs

1lb sirloin steak cubed
12-14 cherry tomatoes
1 onion cut into big chunks
Worcestershire sauce

Peel back about 1 inch of the rosemary at the cut end to have a decent skewer. Then slide on the meat and vegetables alternating. The whole will get big because the leaves of the rosemary will fold up inside the pieces. Leave an inch or two of rosemary at the other end. Pour on some Worcestershire sauce, salt and pepper. Grill on a very hot grill for 8-10 minutes or until your beef is cooked to your liking. Serves 2-3 people
-Amanda

Pumpkin Apple Soup

I love squash and pumpkin, any kind, anywhere. When I found this recipe on Tasty Kitchen I knew I had found my go-to fall soup. It was super easy (always nice) and versatile. Originally it called for butternut squash, a Gala apple and apple juice. Well, in Turkey they do not sell squash. Yes, I know. NO SQUASH! It really is a personal tragedy. So instead I hauled my behind down to the weekly pazaar and found a nice farmer selling pumpkin. Close enough. (On a side note, the pumpkins here range from grayish to blue and have hellishly thick skin.) I used some random apple and I did not have apple juice, so I used a juice medley and it still tasted lovely. Seriously. Make. This. Soup.

Pumpkin and Apple Soup

2 Tablespoons of Butter

1 Onion, Chopped

1/2 teaspoons Ground Nutmeg

4 pounds Pumpkin, Peeled, Seeded and cut into 2 inch cubes

4 Vegetable or Chicken Broth

1 Apple, Peeled, Cored and Quarter

1/2 cup Apple Juice

Salt And Pepper

In a large pot melt the butter over medium heat. Add the chopped onion and nutmeg. Saute until onion are translucent. Add the pumpkin, broth, apple and apple juice.

Bring to a boil and simmer until pumpkin and apple are soft.

Blend the soup in a food processor or an immersion blender(Still the best thing I have ever bought.)

Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

Salt and pepper to taste. I like a think soup, but if you would like it thinner add more broth.

Makes a big batch.

-Jules

Chicken and Bean Taco Salad

A quick and easy go-to meal. I have a couple different taco salads here at The Frickin Chicken, and this was another tasty one.... not mention high in fiber and decent in Weight Watchers Points.

Chicken and Bean Taco Salad

6 oz chicken breast
3 oz shredded cheese
1/2 onion, finely diced
1 small red bell pepper small dice
2 cloves garlic
1 can of black beans
1/2 tsp cumin
1 tsp chili powder
1/2 tsp oregano
1 tsp lime juice
salt and pepper
chopped lettuce
2 tortillas per person

In a cast iron (or other favorite skillet) saute the onions, garlic and bell pepper until the edges start to turn brown. Add the chicken. When the chicken is almost cooked through, add the beans and all of the seasonings. Build your taco how ever you like. I put a tortilla down on the plate, piled it high with lettuce and then my chicken taco mixture. I put 2 oz cheese on top and melted it in the microwave for a few seconds. My second tortilla I cut into triangles and served on the side. This serves 3 Weight Watchers portions for 8 pts each.
-Amanda

Homemade Mac N Cheese

I bet some of you don't know how incredibly easy it is to make homemade mac n cheese... from scratch. If you did, I know no one would ever again buy a powdered box mix and call it cheese again. You can even make it look like the fake stuff if you choose. I want everyone to repeat after me, "I solemnly swear to never ever buy or make boxed mac n cheese ever again." See that wasn't so hard. Here is how you do it:

Homemade Mac 'N Cheese

3 tbsp butter
3 tbsp flour
1 1/2 cup milk
1/2-2/3 cup shredded cheddar
1 tsp turmeric (for color)

Melt butter in a small pot. Add flour and stir until all the butter is absorbed and the flour is moist. Add 1/2 cup of milk, turn burner to medium high and whisk until there are no lumps in the sauce. Add the rest of the milk and the cheese. Bring to a high simmer stirring until the sauce thickens, about 5 minutes. Season with salt and pepper and turmeric if desired. Pour over your favorite pasta. Add cut-up hot dogs and peas (or broccoli) for a complete kid meal.
-Amanda

Spinach, Potato & Egg Casserole

I found this recipe in a grocery store pamphlet and it sounded good. It's been sitting on my desk for weeks waiting to be tried. I almost threw it out a few times, but then I'd stop because I really did want to try it. It was good, but it seemed to be missing something. I think if it had a crust and was more of a quiche instead of a casserole it would have tasted better, but then again it would have had more calories. Oh, and I used Egg Beaters instead of real eggs, so that probably had alot to do with it. It would be a good dish to serve a crowd for a brunch though.

Spinach, Potato and Egg Casserole

1 medium potato
10 oz bag frozen spinach
8-10 button mushrooms
6 eggs (or 1 1/2 cups egg beaters)
2 egg whites
1 tbsp olive oil
1 small yellow onion
1 clove garlic
1/4 cup sour cream
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
3 tbsp flour
salt and pepper

Preheat oven to 350º.
Chop onion and potato into small dice. Mince garlic. Slice mushrooms. Saute the onion, potato, garlic and mushrooms in a skillet with the tablespoon of olive oil until potato is cooked through (about 15 minutes.)

Defrost and drain spinach.

In a large bowl, whip eggs, egg whites, flour, sour cream and cheeses. Add spinach and sauted vegetables. Pour into a 9x13 inch baking pan that has been sprayed with cooking spray.

Bake for 40 minutes. Serves 4 large portions at Weight Watchers 6 pts each, or 8 portions for 3 points each.
-Amanda

Bar-B-Q Chicken, Baked Potato, Roasted Broccoli

This dinner is as easy as you can possibly get. It's a prep in 10 minutes or less cooks in 15 minutes dinner. And yet, it's healthy and filling. There's only 4 ingredients plus cooking spray.

Bar-B-Q Chicken, Baked Potato, Roasted Broccoli
Coat chicken breasts with your favorite bar-b-q sauce. Spray cookie sheet with cooking spray. Place chicken on one end of a cookie sheet (I used stone wear from Pampered Chef, but whatever you have will be fine.) Prick potatoes with a fork and microwave for about 4 minutes to par-cook them. Place them on the cookie sheet. Spread fresh broccoli on the other end of the cookie sheet in one layer. Sprinkle with salt and pepper or if you have it, a garlic & herb type seasoning. Pre-heat oven to 425 degrees. Do not put food in until your oven is fully pre-heated. Then bake for 15 minutes. If your chicken breasts are cut thin enough, this should be plenty of time.

The potatoes finish baking, the broccoli gets crisp and delicious and the chicken is super juicy and tender. Enjoy!

Weight Watchers:
1 pt per ounce of chicken
1 pt per 2 tbsp of barb-q sauce
2 pts per potato (adding points for cheese, butter and the like)
-Amanda