South Beach Nutty Granola Topping (from the South Beach Diet Super Charged Cookbook)

"This tasty topping is meant to be enjoyed in tablespoon-size servings on top of low-fat or nonfat plain yogurt, fat-free or reduced-fat cottage cheese, or part-skim ricotta.  Made in a large batch, it can be stored in an airtight container in the refrigerator for up to 1month.  Or, place half in a zip-top freezer bag, press out the air, seal tightly, and freeze for up to 3 months-no defrosting necessary, just scoop out and use."

One of our favorite uses for this topping is a "healthy" banana split.  Just split a banana in two and place in bowl.  Top with non-fat plain Greek yogurt, homemade chocolate sauce (we make our own using dark chocolate), Tru-Whip (a non-dairy whipped topping made with only good for you ingredients:  I found some in Harmon's and I also had Broulims order some in for me and keep it in stock), and the Nutty Granola Topping.  Delicious!!

1/2 cup slivered almonds
1/2 cup unsweetened coconut
1/2 cup flaxseed
1/2 cup pecans, chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup walnuts, chopped
2 tablespoons trans fat-free margarine (Earth Balance or Smart Balance)
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 tablespoons chia seeds

Heat the oven to 325 degrees

In a large bowl, combine almonds, coconut, flaxseed, pecans, pumpkin seeds, sunflower seeds, and walnuts.

In a small sausepan, melt margarine over low heat.  Remove the pan from the heat and whisk in cinnamon and vanilla.  Pour over nut mixture and toss to combine.

Spread mixture on a baking sheet and bake, tossing every 5 minutes, for 20 to 25 minutes, or until lightly golden. Do not overcook.  Cool on a rack.  Store in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.

I always double this recipe and freeze half.  I enjoy having a tablespoon of the topping, just plain, for a snack.  It is also good on a banana or celery spread with peanut butter.

Prarie Turkey Breast with Veggies Stew (Gloria Clark)

1 (5-8 lb.) turkey breast with gravy packet
3 pounds red potatoes, cut out blemished areas, scrub (do not peel), and cut into fourths, or about the size of a large radish.
2 pounds carrots, peeled, cut in 3" pieces (baby carrots work well)
1 large or 2-3 small white or yellow onions, sliced or cut in eighths
Salt and pepper to taste
Gravy broth packet from inside turkey breast or 2 cans Campbell's chicken broth
2 T. vegetable oil

Pour oil into a 14 " Dutch oven spreading a thin coat over inside.  (A roaster oven witll also work, it just needs a tight fitting lid).  Remove gravy packet and place turkey breast in center of Dutch oven or roaster. Salt and pepper to taste.  Arrange potatoes, carrots and onions around breast. Salt and pepper every 2-inch layer to taste.  Pour gravy broth over all contents, then pour enough water in bottom to make1-inch of liquid. Make sure lid seals tightly.  Cook in regular oven at 325 degrees for approximately 3 hours or if using roaster oven, set temperature at 325 degrees and cook about 3 hours.  Check turkey for doneness with meat thermometer.
To prepare stew:  After turkey has cooled enough to handle (it is easier to cook it one day and prepare the stew the next), remove meat from bones.  You can either cut or tear meat into bite-size pieces.You may also cut the carrots in half if desired, but it isn't necessary.  Combine turkey with vegetables and broth.  Add enough water or broth to make soupy.  Heat to desired temperature.  Note:  If you cut the vegetables too small for the first cooking time, they will be mushy by the time the turkey is done, so it is best to cut them into smaller pieces (if desired) after they are cooked for the stew.

Chocolate Peanut Butter Covered Frozen Banana Bites

These are a yummy refreshing summer treat!

2 large bananas
1/3 cup chocolate chips
1/3 cup peanut butter
Coconut flakes (optional)

Slice each banana into about 6 or 7 slices.  Heat the chocolate chips and peanut butter together in microwave until melted.  Then stir until smooth.   Dip each banana slice into mixture, then place on a small tray or plate lined with waxed paper.  Top with coconut flakes if desired.  Freeze at least 1 hour until frozen. 

Rosie's Guacamole

I don't have exact measurements for the ingredients.  But you can add more or less of ingredients depending how you like it.  Taste along the way!

4 large avocados, ripe
2 - 4 cloves fresh garlic, or garlic powder or both
cilantro, chopped
about 1/2 white onion, chopped finely
1 small tomato chopped
juice of 1 lime
salt to desired taste

Mash avocados.  I like to leave it a little chunky.   Add the rest of ingredients and stir to combine. 

Chicken Enchilada Stuffed Zucchini Boats

 These are really good! Even my kids ate them right up and loved them.  We love zucchini so this was a fun recipe to try.  I served these with some Cilantro Lime Rice for a side.  I know there is probably a recipe for that kind of rice but I just cooked white rice and added oil, lime juice, and chopped cilantro until it tasted how I wanted it to. It was a really good meal!


 For the Zucchini Boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste 
• Enchilada sauce
• Cheese for the top

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
 Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and shredded cheese. 

 Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

I cooked it for the 35 minutes and then took the foil off and cooked it for at least 10 more minutes uncovered. 

White Chocolate Snickerdoodles

These are our family's new favorite cookie!

White Chocolate Snickerdoodle Pudding Cookies

by Something Swanky

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Instructions

1. Preheat oven to 350º. Prepare baking sheets lined with parchment paper.
2. In a stand mixer, cream together the butter and sugars.
3. Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon sugar). Mix well.
4. Scoop out with a cookie scooper (about 3 tbsp. worth) and roll the dough ball in the cinnamon sugar, coating completely.
5. Place on baking sheet about 2 inches apart.
6. Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Crock Pot Bacon Ranch Chicken

This is so good!! I love pasta but you can also put this over rice.

Crock Pot Bacon Ranch Chicken
Ingredients:
2 strips of bacon, cooked and crumbled (can use turkey bacon)
1 tsp minced garlic
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
1 cup sour cream (fat-free works great)
1 lb. chicken breasts (can be frozen or defrosted)
8 oz. of your favorite pasta, cooked
Directions:
Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken. Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Cook pasta as directed on package and serve chicken over pasta.