Wednesday, April 13, 2011

Cookies and Applesauce

I have been craving oatmeal cookies for a while, so I decided to create a recipe that would allow me to indulge.  Nothing like a 10 mile run with a speed workout mixed in to give the perfect excuse for some pre-work baking :)

I took a couple of recipes, mixed and matched, and came up with what are officially my favorite oatmeal cookes...yes, I had one as my mid-morning snack. (How could I not taste test before writing it up, and, SERIOUSLY, you would have done the same thing...fresh from the oven goodness)

Applesauce Oatmeal Raisin Cookies 
  • Cooking spray

  • 1 cup all purpose flour (I actually used a wheat baking flour from WF bulk)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 T whipped butter (you could probably use regular butter, but it increases the fat)

  • 1/2 cup evaporated cane juice (aka sugar)

  • 1/2 cup light brown sugar

  • 1/4 cup unsweetened applesauce (I used 365 unsweetened)

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1-1/3 cups rolled oats (not quick)

  • 1/2 cup raisins

  • Heat the oven to 375°F. Lightly coat two baking sheets with cooking spray. Cream the butter and both sugars with an electric mixer. Beat until smooth, about 1 minute. Add the applesauce, egg and vanilla then mix until blended, about 2 minutes. Add the flour to the applesauce mixture and mix well. Remove the bowl from the mixer and stir in the oats and raisins. Drop rounded spoonfuls onto prepared baking sheets about two inches apart. Bake until slightly golden, about 10 to 12 minutes. Cool baking sheets on wire racks for 5 minutes, then remove the cookies and cool completely. Can be stored in an airtight container for up to two weeks.

    Each cookie has 145 calories and 1.5g of fat and they tasted like little cakes, YUM!!

    Enjoy the cookies and the beautiful Austin day!

    Wednesday, April 6, 2011

    Stuffed Peppers

    There is no creative title for this one because the dish stands alone!

    The beautiful peppers set the tone for the stuffing.  I didn't just want traditional stuffing, so here are my twists:

    Stuffed Peppers

    7 large peppers (red, orange, yellow)
    1 small/medium purple onion diced
    1.5lbs ground venison, turkey breast, or lean ground meat (if you are going to make this a vegetarian dish you can use spinach, white beans, or even crumbled firm tofu)
    Lundberg Brown Rice Couscous (Gluten Free)
    1 can no salt added diced tomatoes
    1 small can tomato paste
    Herbs de Provence
    Minced Garlic
    1/2 cup high quality part skim mozzarella
    parmesan for sprinkling on top

    Cut the tops off of the peppers and clean out the insides.  Set aside.  Cook the couscous according to instructions using water instead of broth.  Saute onions with minced garlic (to taste) until soft.  Add meat and cook through.  Add in generous helping of herbs (I used 1/4 cup).  Stir in diced tomatoes and tomato paste.  Stir in the cooked couscous.  Turn heat off and add mozzarella.  Stuff each pepper with filling.  Place into a 425 degree oven, without the tops, for 10-15 minutes until the peppers start to soften.  Place the tops on the oven grate, top the filled peppers with parmesan and roast for 10 more minutes.  Serve with a salad or other dark green vegetables!