Deliciousness that is Guacamole

YUM.

2 avacados
1 tomato
1/2 onion chopped
cilantro (fresh) chopped
salt
lime (fresh) juice squeezed
2 TBPS plain Greek yogurt
4 cloves of garlic chopped
Chips/something to eat the yummyness with, but you could always just eat it plain too.

**Please note**
Portion yourself out a serving or two or you will eat until your tummy hurts. 

The Greek yogurt adds a creamyness to it that is AWESOME. 
Good thing I am going to Zumba tonight.  

Cheddar Wafers (Crackers)

YUM.  Homemade cracker! Who would have thought?

Sweet! I got this recipe from Stephanie who got it from Jenna (though I don't have the super-cute cutters that she used!)

Dough

Cheddar Wafers
1 stick butter; melted
2 eggs

Rollin' it out

Cuttin' them out

BAKING!

Stars!

1/4 tsp garlic powder (I, of course, added more)
1/8 tsp. cayenne pepper
1/4 tsp. ground white pepper
1/2 tsp. salt
1/2 C grated sharp cheddar cheese
1 1/2 tsp baking powder
2 C all purpose flour (I only have bread flour, so that is what I used)
Preheat oven to 350.
Whisk together the melted butter and eggs until creamy.  Add the cheese and mix until well combined.  Add the baking powder, salt, white pepper, cayenne pepper, garlic powder, and flour and mix well.  (I mixed all the dry together first, and then I added it to the wet.)

Roll out dough onto a floured surface until it's a little less than 1/4th inch thick.  Cut out small circles with cookie cutters and place onto a parchment paper lined sheet tray.
Bake for 20 minutes or until golden brown (thinner crackers--LESS time!!!)

With the two types of cookie cutters that I used, I got 124 crackers.  I had to 1/2 the recipe to get it into the recipe builder, and then 1 cracker = 0 pts+; 2 crackers = 1pts+; 3 = 1 pts+; 4=2 pts+; etc.   These are really good. Flaky, crisp, and satisfying for a cracker craving.  And--SUPER easy to make.

Chewy Granola Bars

**WARNING**

Do you see all the deliciousness?!?!?!

These delicious bars are DANGEROUS--YUMMMMMMMMMMY!!!!!!!!

Thanks to Stephanie who was inspired by Smitten Kitchen I gave these a whirl.
Actually, I was so excited to make these after reading nearly 300 of the 500+ comments left on the Smitten blog, that I went to the store deliberately to get some add-ins for my attempt at this experiment. 

I have a standardized test tomorrow that will be at least three hours, and I have to leave practice early in order to make the test.  So, I'm sure that it will rain tomorrow (of course), we are going to be in helmets and shoulder pads, and then I have to haul across town to my testing location (eating/changing in my car on the way). I do not envy anyone who has to sit by me.  Besides the fact I've been studying all week (I really hate history--I suck at rote memorization) and I hate standardized tests in general, especially since in Wisconsin I am certified to teach 6-12th grade, but here in Oregon, I guess that the teaching commission is in bed with the testing company, because I am only certified 9-12.  In order to be able to teach 6-8 I have to take a test. (and pass it!)

ANYWAY...
I need something to eat between practice and test that is easy and semi-on-plan.  I want to do better on the weekends, and this seemed like a perfect alternative to any granola/protein bar I could buy in a store.  My tweaks are in italics as always, and I am really hoping that L likes them. 

Thick, Chewy Granola Bars
Adapted from King Arthur Flour

Dry mixing with wet...

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)  (I don't have quick rolled oats, and after reading all the comments, I learned that by putting regular oats in a food processor, it is nearly the same thing, so this is what I did!)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar) (I used 1/3 C brown sugar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt (I used whole wheat flour)
1/4 teaspoon ground cinnamon (+more!)
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
(I used: 1C Kashi 7Whole Grain Puffs; 1/4 C pumpkin seeds; 1/4 C sunflower seeds; 2 TBSP flax seeds; 1/4 C golden raisins; 1/4 C dried dates; 1/2 (a little less) of dried cranberry-pomegranates 2/3 C sliced almonds)
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup (I used honey + a little more)
2 tablespoons light corn syrup (I used molasses instead-- based on the comments I read and thought this would go well with all the other ingredients that I included.)
1 tablespoon water

Almost ready...

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. (I used shortening on the parchment paper BEFORE trying to put the paper in the pan.)

Stir together all the dry ingredients, including the fruit and nuts (I did this with the paddle in my KitchenAid mixer). In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly.
Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.) (I pressed the hell out of it. I used my fingers, my hands, a spatula, and I went at it for a while--after reading the comments I didn't want mine to crumble.)

Bake the bars for 30 to 40 minutes (35 minutes), until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Packed in. Hands, fingers, and spatula squishing!

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.) (I did this--I was dying to know how they would cut!)

Once cool, a serrated knife (or bench knife) to cut the bars into squares.
If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips.

Smitten got 16 bars from this batch.  I got 18--but I have serious issues with cutting/portioning equally.
With MY ingredients, this would come out to 6 pts+/bar.   I would normally balk at such a number for a snack, but as I look at the ingredients, I know this is healthy, non-processed, and I'd rather spend the points on something I know is good for me. I wonder about tweaking this recipe even more to lower the value, but what would be the point?

Out of the pan after about 20 minutes. On a wire rack.

Here are some of the positives of the add-ins I included:

Flax:
*Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
*Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
*Fiber. Flaxseed contains both the soluble and insoluble types.

Pumpkin Seeds:
Pumpkin seeds are one of nature's almost perfect foods. They are a natural source of beneficial constituents such as carbohydrates, amino acids and unsaturated fatty acids. They contain most of the B vitamins, along with C, D, E, and K. They also have the minerals calcium, potassium, and phosphorous. 

Sunflower Seeds
*Sunflower seeds and oil contain both monounsaturated and polyunsaturated fat – the types of fat that may protect the heart. Clinical studies show that higher unsaturated fat diets may be preferable even to low-fat diets because they lower total cholesterol, low density lipoprotein (LDL) or bad cholesterol, and triglycerides, while maintaining beneficial high density lipoprotein (HDL) cholesterol, which is needed to carry the “bad” cholesterol away.(1-2) • Almost 90% of the fat in sunflower seeds is good, unsaturated fat.
*Protein supplies amino acids, the building blocks that build, maintain and repair body tissues.  Sunflower seeds are a good source of plant protein.

Please note-mine crumbled because I am not patient enough to wait several hours. They weren't totally cool yet, and had I waited at least a few hours, they wouldn't have crumbled up.  Seriously, if you make these, make them late at night when you are going to be sleeping as they cool, or plan on leaving so you aren't tempted to dive in too soon!!!

*Vitamin E is an antioxidant that may protect against heart disease by getting rid of harmful molecules called free radicals that can lead to arterioscleroses. Sunflower seeds are the best whole food source of vitamin E.
*Selenium works with vitamin E as an antioxidant and protects cells from damage that may lead to cancer, heart disease, and other health problems.
*Copper helps the body carry oxygen to red blood cells and produce energy in the cells. Copper is also a vital part of some antioxidant enzymes in the body, thus protecting from oxidative stress. While a copper deficiency is rare, this trace mineral is essential to an energy-rich life.
*Folate, a B vitamin, plays an essential role in making new body cells by helping to form the DNA and RNA that contain each cell’s “master plan” for reproduction. Folate also pairs with vitamin B-12 to help form hemoglobin in red blood cells, which allows them to carry optimal amounts of oxygen. Folate is involved in the removal of homocysteine, an amino acid thought to promote heart disease, from the blood. A large population study from Harvard University shows an association between higher intakes of folate and lower risk of heart disease.
*Other B vitamins are essential for producing energy from food. Sunflower seeds contain pantothenic acid, vitamin B6, thiamin and niacin.
*Zinc is a mineral that is vital for keeping your immune system strong, fending off infections and healing wounds.
*Iron is essential in carrying oxygen from the lungs, through the blood, and to every body cell.
*Fiber – the indigestible part of plant foods – promotes good health by helping to lower blood cholesterol, manage blood glucose and prevent constipation.

Almonds
Almonds are a unique package of nutrients – a good source of protein (6 grams per one ounce) along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E. In fact, one ounce of almonds provides about 7.4 grams of alpha-tocopherol vitamin E, 50 percent of the RDA. Almonds are the only good source of protein that is also an excellent source of vitamin E.

Sure, the dried fruits and sugar are not the greatest, but far better than what is in one of these:

Ingredients

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT], WHOLE GRAIN ROLLED WHEAT, SOYBEAN OIL, WHOLE WHEAT FLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRY MILK), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE, SUGAR, MALTED BARLEY FLOUR, SALT), SEMISWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLIN [AN ARTIFICIAL FLAVOR]), SUGAR, CORN SYRUP SOLIDS, GLYCERIN, INVERT SUGAR, DRIED RED TART CHERRIES.CONTAINS 2% OR LESS OF SOYBEAN OIL, SORBITOL, CALCIUM CARBONATE, SALT, RICE FLOUR, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR, SOY LECITHIN, MALIC ACID, BHT (PRESERVATIVE).

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.
MAY CONTAIN TRACES OF PEANUT AND TREE NUTS.

Sure, one of these bars is 3 pts+, but at what cost??
This was an extremely easy recipe--seriously.  And I am looking forward to trying different combination of add-ins to see what my favorite will be--I already have dried blueberries, strawberries, and cherries for my next batch!

I just hope to hear from someone and what they tried!! I love learning new things!!!
 

YUM

11 = 5 pts!

Sweet and satisfying.  OMG YUMMMMMMMMM!!!
Got these at Bales, but here is the website: LINK

Entertaining (i.e. Book Club) With 2 Recipies

Have I mentioned how much I love to have people over?  And to cook for them?  
Well, I do. A LOT.  
At the beginning of this year I was lucky enough to join a bookclub with the most amazing women ever.  We have met every month (except 1) to discuss books ranging from bodice-ripping and husband poisoning to the Donner Party to an African female detective.  It is like a college class taken to a different level with bits of  tangent conversations ranging from birth control to our jobs/professions to "ponies." We choose our books a few months in advance because many get their books from the library (and our last book there was only one copy that a few had to fight to acquire!), and we volunteer our homes to host.
I love to host bookclub.  And not just because a great amount of wine is consumed (usually averaging one BOTTLE per person, though last night we were pretty controlled!) But I love the opportunity to cook and entertain.  I don't have many friends --especially ones who actually live within a reasonable driving distance-- so I don't have the opportunity to have people over as much as I would like (though I think L is ok with it!).  I love taking care of my guests, and I love trying new recipes that I don't have to eat myself.  
Yesterday was no exception!  Bookclub was amazing, our discussions were phenomenal, and I can't wait for September's meeting!
Here are the two new recipes I made for the ladies last night:

Pre oven

Brie Kisses

8 ounces Pillsbury Reduced-Fat Crescent(s)

Post-cooking

8 ounces Président Brie light, cut into 16 pieces (couldn't find Brie Light, so I used regular--didn't use the full 8 ounces either)  
16 teaspoons apricot preserves (I used a 3/4 teaspoon measure of these preserves...not a full teaspoon)

Cut each crescent triangle in 2 pieces. Put a piece of the Brie and a teaspoon of the preserves in the middle of each piece of dough, then fold the triangle pieces over one another so you have a puffy little triangle packet. Bake according to instructions on crescents.

16 servings/2pts. each serving

Cheesey Stuffed Musrooms

16 ounces portobello mushroom(s), fresh baby caps, (about 24)
1 cup(s) spinach, fresh, finely chopped
½ cup(s) feta cheese, crumbled (I used reduced fat--it didn't get as melty, but kept the points low and still tasted good!)
¼ cup(s) dried bread crumbs, Panko variety
2 tablespoons scallion(s), chopped
⅛ cup(s) white wine, or reduced-sodium chicken broth  (2 Tbsps. white wine I used)
1 tablespoon fresh oregano, chopped, or 1 teaspoon dried
1 teaspoon olive oil, or vegetable oil
½ teaspoon table salt
¼ teaspoon black pepper, freshly ground
2 tablespoons water

**I cooked the mushroom stems with the spinach and some shallots, the olive oil and some added minced garlic--it turned out pretty awesome, so I would do this process again!!!

**Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.

YUM!

With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. (**I DID NOT DO THIS!!) 
Return to room temperature before baking.)

About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.

Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.
24 servings
1 mushroom = 0 pts.  (if you only eat one!!)
2 mushrooms = 1 pt.
3 mushrooms = 1.5 pts.


The book club ladies loved both dishes--the Brie kisses, while a pain to make, were a HUGE hit, and barely lasted 3 minutes out of the oven!  Overall, I am super happy I made both of these dishes, and will make them again. 

Chocolate-Butterscotch Haystacks

I was craving sweet and chocolate, and finally found a haystack recipe that I was totally excited about--and, if the taste I had from the spoon is like the full-sized version--YUM-O-RAMA!! (P.S. I even logged 1 point for the spoon-licking endeavor!!)

FINALLY--actually got the portions/servings right!

2 cups of General Mills Fiber One4 tablespoons of Nestle Milk Chocolate Morsels (I used semi-sweet)
8 tablespoons of Nestle Butterscotch Morsels

Melt the chocolate and butterscotch morsels in a saucepan or in the microwave. Stir and mix in the Fiber One until the cereal is evenly coated. Scoop 12 evenly sized haystacks onto a plate. Refrigerate for 30 minutes.

**I ate one before the 30 minutes was up--OMG--it was PERFECT for my craving--sweet, crunchy, chocolate, and the butterscotch wasn't overpowering.  YUM YUM YUM!!!

They turned out to be good-sized too!!

12 haystacks=2pts/haystack

You know I am serious...

When, at 3:30, I am hungry, and my snack is this:

Yep. Baby Spinach, strawberries, balsamic vinaigrette (1tsp.) and a slice of turkey breast.

Almond, Toasted Oat and Cherry Trail Mix

Ok. I hate nuts.  Occasionally, I will eat a honey-roasted peanut (or toffee coated, or dark chocolate covered) or a macadamia nut.  If there is beer and a live baseball game involved I will even eat peanuts in the shell. I do like peanut butter, but it has to be creamy--I am pretty grossed out by the texture.  My gramma b. used to "disown" me when I would spit out the mini pistachio pieces in her jello fluff desert she'd make for Thanksgiving.  
That said, I know that nuts are good for me.  Almonds especially, are an amazing snack that many of my fellow educators stash to eat in small amounts throughout the day.  I need something like that. So I am going to teach myself to like nuts.  Here is my first attempt!!  



1 cup(s) uncooked old fashioned oats
⅔ cup(s) dried cherries, chopped
¼ cup(s) slivered almonds
¼ teaspoon table salt (I used Kosher)
1 tablespoon Land O Lakes Stick Light Butter, or similar product, melted (I used whipped--same points)
¼ cup(s) honey

Out of the oven!

Preheat oven to 350°F. Line a sided sheet pan with parchment paper.
In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly.
Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. 8 servings
3pts/serving

A few of these pre-measured bags are headed for the car to have after working out!

Stuffed Corn Muffins

Again, a huge thanks to Krista for her recipe!!! I am fortunate to NOT have to be on an elimination diet, so I was able to use "normal" ingredients.  Her recipe includes her gluten-free/dairy-free adjustments.  Yeah, she's pretty awesome. 

* 1 cup cornmeal
* 1/2 cup flour (I use better-for-bread flour)
* 1/4 cup sugar
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1 cup milk (skim)
* 2 tablespoons vegetable shortening, melted (I used olive oil)

If tins are filled less, recipe will yield 12 muffins

Sift and mix the dry ingredients.  Add the milk and shortening. After mixing the wet into the dry ingredients add any extras. (I added 2 ears of grilled corn I had left over from the weekend; Krista added sausage--many possibilities).

Pour into greased muffin tins and bake at 350F for 30 minutes.

(I got 11 muffins which works out to 3 pts./muffin--if I had gotten 12 muffins, each muffin would be 2 pts.!!!!)  MAKE 12 MUFFINS!!!

YUM

Honestly, I could eat the whole tin of these. Delicious.  I love the fresh corn addition, and this is my first time using cornmeal--I love how it is still sort of crunchy even after cooked.  (At least I hope that is the way it is supposed to be, otherwise I might sound like a total dolt!)
I had one with a Light & Fit yogurt, and it was satisfying and YUMMY!!!

Thanks again Krista!