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Showing posts from April, 2008

Oatmeal Chocolate-Chip and Bean Cookies!

1/ 1/2 cups whole oats (not the quick cooking kind)
1 cup white flour
1 cup wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup drainedgarbanzo beans (or any white bean)
3 Tbsp butter, softened
1 cup firmly packed light brown sugar
2 eggs
1 tsp vanilla extract
1 cup milk chocolate chips

Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

These cookies have a low-fat secret. They're full of beans…

Chicken with Cranberry Stuffing

1 package 6 oz herb stuffing
1 cup celery, chopped
1/2 cup onion, chopped
1/4 tsp poultry seasoning
1/3 cup dried cranberries
1 cup chicken broth
2 lbs chicken or turkey thighs, bone in skin removed
sprinkle of salt and pepper

Combine dry stuffing mix with celery, onion, poutry seasoning, and dried cranberries. Stir in Chicken broth until moistened. Spray slow cooker with non stick spray. Pour 1/2 of stuffing mix in slow cooker. Salt and pepper meat and place on top of stuffing mix, add remaining stuffing mix on the top of the meat. Cook on Low for 8 hours.

Remove meat and debone, stir stuffing and let stand for 15 minutes before serving.