tag:blogger.com,1999:blog-82065389243280999962024-03-19T00:05:07.931-04:00Runs for Cookies RecipesHi there! I'm Katie (a.k.a. SlimKatie) and I blog at Runs for Cookies. I love to cook, and cooking my own healthy dishes helped me to lose 125 pounds. I started this blog to organize and share my recipes.Unknownnoreply@blogger.comBlogger104125tag:blogger.com,1999:blog-8206538924328099996.post-21140813879007270822019-02-09T09:55:00.000-05:002019-02-09T09:55:12.854-05:00Recipes Have Moved to Runs for CookiesHey there! This blog has been inactive for a while, and that's because I've been posting (and slowly migrating) all of the recipes to my daily blog, <a href="https://www.runsforcookies.com/" rel="nofollow" target="_blank">Runs for Cookies</a>. You can find the recipes page here:<br />
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<a href="https://www.runsforcookies.com/p/recipes_03.html" rel="nofollow" target="_blank"><span style="font-size: x-large;">Runs for Cookies Recipes Page</span></a><br />
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It is much more organized and I've included PDF's for most of the recipes for easy printing. Thanks for stopping by!<br />
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<br />Katie Fosterhttp://www.blogger.com/profile/05534758066038264937noreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-24216771377943217562017-01-21T07:13:00.000-05:002019-02-09T09:45:49.935-05:00Ground Turkey and Cabbage with Spicy Peanut Sauce<span style="font-size: x-large;"><span style="background-color: white; font-family: inherit;">This recipe has been migrated to my everyday blog, Runs for Cookies. Here is a direct link to the recipe:</span><span style="background-color: white; font-family: inherit;"> </span><a href="http://www.runsforcookies.com/2017/01/ground-turkey-and-cabbage.html" style="background-color: white; font-family: inherit;" target="_blank">Ground Turkey and Cabbage with Spicy Peanut Sauce</a><span style="background-color: white; font-family: inherit;">.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;">I've been kind of obsessed with bagged coleslaw mix lately (it's just shredded cabbage and carrots). It started when I tried making "</span><a href="http://www.mostlyhomemademom.com/2014/07/eggroll-in-bowl.html" style="color: #998877; text-decoration: none;" target="_blank">Egg roll in a bowl</a><span style="background-color: white;">". That turned out really good, but had way too much soy sauce, so it was very salty; but, I liked the texture, and cabbage is my favorite vegetable. So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too!</span><br />
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<span style="background-color: white;">Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!</span></span><br />
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<span style="background-color: white; font-family: inherit; font-size: large;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-71736284729050710332016-11-24T07:13:00.000-05:002016-11-24T07:13:06.529-05:00Lentil & Black Bean ChiliThis is a Weight Watchers recipe, and my whole family actually really loved it. I cut back on the spices a little because of my kids. We topped it with a little cheese and sour cream.<br />
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<b><u>Lentil & Black Bean Chili</u></b><br />
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1-1/2 cups dry lentils (preferably French variety, but regular green lentils will work too)<br />
1 Tbsp. olive oil<br />
1 onion, chopped<br />
1 red bell pepper, chopped<br />
2 Tbsp. minced garlic<br />
3 Tbsp. chili powder<br />
2 tsp. dried oregano<br />
1-1/2 tsp. cumin<br />
1/4 tsp. ground cayenne<br />
1/2 tsp. salt<br />
29 oz. can of diced tomatoes (fire roasted with chiles)<br />
2 cans of black beans, drained and rinsed<br />
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Cook lentils by placing in a pot and cover with water (a couple of inches above the level of the lentils). Bring to a boil, then reduce heat at simmer until lentils are tender, but not too soft (about 12 minutes).<br />
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While lentils are cooking, heat a skillet over medium heat and add the oil. Cook the onions, bell pepper, and garlic in the oil until vegetables are soft, about 10 minutes. Add the rest of the ingredients, stir, and cover the skillet. Let simmer 5-10 minutes, and then add the lentils. Stir and divide into 6 portions to serve.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-38142420400128307062016-11-24T06:52:00.000-05:002017-07-18T09:37:06.939-04:00Spicy Taco Gnocchi SkilletThis has become one of my very favorite recipes! I thought the gnocchi sounded so odd with taco seasoning, but I'm glad I tried it. This is a modified version of <a href="http://www.emilybites.com/2015/10/spicy-taco-gnocchi-skillet.html" target="_blank">a recipe by Emily Bites</a>. The portion size on this looks tiny (a scant cup!) but it is surprisingly very filling. I'm always satisfied after eating it.<br />
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<b><u>Spicy Taco Gnocchi Skillet</u></b><br />
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<span style="font-family: inherit;">One recipe of taco seasoning:</span><br />
<blockquote class="tr_bq">
<span style="font-family: inherit;"><span style="background-color: white;">1 Tbsp. chili powder</span><br />
<span style="background-color: white;">1-1/2 teaspoons ground cumin</span><br />
<span style="background-color: white;">1/2 teaspoon salt</span><br />
<span style="background-color: white;">1/2 teaspoon black pepper</span><br />
<span style="background-color: white;">1/2 teaspoon paprika</span><br />
<span style="background-color: white;">1/4 teaspoon onion powder</span><br />
<span style="background-color: white;">1/4 teaspoon garlic powder</span><br />
<span style="background-color: white;">1/4 teaspoon dried oregano</span><br />
<span style="background-color: white;">1/4 teaspoon crushed red pepper flakes</span></span></blockquote>
1 Tbsp. butter<br />
1 package (16 oz) of gnocchi<br />
1 pound of lean ground turkey (93/7)<br />
1 onion, diced<br />
2 garlic cloves, minced<br />
10 oz can of Rotel tomatoes (or salsa)<br />
1 cup beef broth<br />
1 cup frozen corn<br />
1/4 cup full-fat sour cream<br />
4 oz. full-fat cheddar cheese<br />
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Prepare taco seasoning by mixing all ingredients in a small dish. Set aside.<br />
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Heat skillet over medium high heat and melt butter in skillet. Add the gnocchi, and cook for a couple of minutes until gnocchi starts to brown a little. Set gnocchi aside in a bowl.<br />
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Add the onions to the skillet, and cook for a couple of minutes until they soften. Add the ground turkey to the skillet, and break it up as it browns. Add the seasoning mix, salsa, broth, and corn, as well as the reserved gnocchi. Bring just to a boil, and then reduce the heat. Cover with a lid and let it simmer for a few minutes.<br />
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Add the sour cream and cheese, and stir. Portion into six bowls (about 1 cup each).<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-42979781994869099512016-11-24T06:34:00.001-05:002016-11-24T06:34:32.326-05:00Homemade Taco SeasoningEver since I discovered how easy it is to make my own taco seasoning, I no long buy stuff in packets. I've tried several different recipes for it, and it's all very similar; but my favorite is from Emily Bites' Spicy Taco Gnocchi Skillet recipe. I just use the seasonings from that recipe to make my own taco seasoning for other uses as well (with a couple of modifications to my family's taste). I've posted the seasoning recipe here for convenience.<br />
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<u><b>Taco Seasoning</b></u><br />
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1 Tbsp. chili powder<br />
1-1/2 teaspoons ground cumin<br />
1/2 teaspoon salt<br />
1/2 teaspoon black pepper<br />
1/2 teaspoon paprika<br />
1/4 teaspoon onion powder<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon dried oregano<br />
1/4 teaspoon crushed red pepper flakes<br />
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Mix all ingredients together in a little bowl or a ziplock baggie. One recipe is the perfect amount for one pound of meat.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-35336718989954400602016-06-03T18:47:00.001-04:002016-06-03T18:52:23.592-04:00Ham & Swiss Bubble Up CasseroleI've been kind of obsessed with the "bubble up" casserole variations that are floating around food blogs. Basically, the only constant ingredient is biscuit dough--all the other ingredients are varied to make all sorts of different casseroles. Anyway, I had a bag of shredded swiss cheese in my fridge that I needed to use up before it went bad, and so I decided to make my own variation of a bubble up casserole... Ham & Swiss! It turned out to be absolutely delicious (probably my favorite bubble up I've made so far).<br />
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<u><b>Ham & Swiss Bubble Up Casserole</b></u><br />
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2 small (8 oz) cans of buttermilk biscuits (the kind that are 3 biscuits per serving)<br />
8 oz. diced ham<br />
4 Tbsp. butter<br />
4 Tbsp. flour<br />
1/4 tsp. Italian seasoning<br />
2 cups milk (I used whole fat milk)<br />
6 oz. shredded swiss cheese<br />
2 Tbsp. Parmesan cheese<br />
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Cut each biscuit in half, and then in half again (so you get four pieces from each biscuit) and put them in a 9 x 13 casserole dish. Toss the ham into the dish as well. Preheat oven to 400 degrees F.<br />
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Heat a medium saucepan over medium-high heat and add the butter. When the butter is melted, add the flour and stir until smooth. Add the Italian seasoning, and very gradually stir in the milk. Stir constantly while you add the milk, so that it stays smooth and you keep the roux from being clumpy. Once all the milk has been added, heat until it just comes to a boil. Remove from the heat and add the cheeses. Stir until the cheese is melted and the sauce is smooth.<br />
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Pour the cheese sauce into the casserole dish, and stir to combine the biscuits, ham, and cheese sauce. (It will look like there is way too much sauce, but the biscuits will "bubble up" while baking.) Bake uncovered for about 20-30 minutes (take it out when the biscuits just start to brown on the edges of the dish).<br />
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Serves 6. Nutrition info is using whole milk and full fat cheese.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-52278067213869521572016-04-05T08:25:00.000-04:002017-08-02T11:03:14.648-04:00Banana Oat Bran MuffinsI was craving a bran muffin something crazy yesterday, and I didn't have any bran cereal (which is called for in a lot of recipes I looked up). I looked at the Oat Bran box, and found a recipe there. I happened to have all the ingredients, so I made these (with a couple of modifications). They turned out amazing! They taste like banana bread, but with a really nice bran muffin texture. And the coconut oil gives them a subtly unique flavor. They didn't even need a spread! At only 135 calories each, you could certainly spread them with peanut butter, coconut oil, or even eat two of them. <div>
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Banana Oat Bran Muffins</div>
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<div>
2 cups Quaker Oat Bran, uncooked (found by the hot cereals in the grocery store)</div>
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1/4 cup packed brown sugar</div>
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2 tsp. baking powder</div>
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1/4 tsp. salt</div>
<div>
1 cup whole milk (you could use low fat milk, but I prefer whole)</div>
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1 egg, slightly beaten</div>
<div>
1/4 cup honey</div>
<div>
2 Tbsp. coconut oil, melted (you could use other oils, but the coconut oil makes these muffins even better!)</div>
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1 medium banana, mashed</div>
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<div>
Preheat oven to 425. Line 12 baking cups with paper liners. Combine the dry ingredients in a large mixing bowl, and then add the wet ingredients. Stir to combine well. Divide the batter among the 12 baking cups (about 3/4 full) and bake for 15-17 minutes. </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8206538924328099996.post-1232882549563403712015-11-21T11:47:00.002-05:002017-08-02T10:56:01.640-04:00Spicy Peanut Noodle BowlsWhen I went to Portland last March, Thomas took me to a place that served these amazing noodle bowls. I don't remember any specifics of them (I was way too excited to be in Portland that I don't even remember much! haha) except that they were spicy and had a creamy peanut sauce. I liked the texture of the pasta, too, because it was very al dente. Anyway, I have been thinking of them ever since! I perused Pinterest trying to find a recipe that sounded like it may be similar. I found <a href="http://lifemadesimplebakes.com/2015/03/20-minute-spicy-thai-noodle-bowls/" target="_blank">this one</a>, and then modified a few things to my liking. It was DELICIOUS! Sweet, sour, creamy, crunchy... I will be making this often. I wish the serving size was bigger, but then again, I could eat a pound of pasta all by my lonesome ;)<br />
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<br />
Spicy Peanut Noodle Bowls<br />
<br />
8 oz. dry brown rice spaghetti (I used this instead of wheat pasta because the firmer texture is perfect)<br />
2 Tbsp. canola oil<br />
3/4 tsp. sesame oil<br />
2-1/2 Tbsp. soy sauce<br />
1 tsp. rice vinegar<br />
1/2 to 1 tsp. of sriracha (I used about 3/4 of a teaspoon)<br />
2 Tbsp. natural peanut butter (I love Smucker's Natural Creamy)<br />
1 Tbsp. honey<br />
1 clove garlic, minced<br />
2 green onions, sliced very thin<br />
dash (about 1/8 tsp) red pepper flakes<br />
1 Tbsp. sesame seeds<br />
1/4 of a green pepper, sliced very thin<br />
6 baby carrots (or 1/2 medium carrot), julienned<br />
1/4 cup peanuts, roughly chopped<br />
<br />
Cook the brown rice pasta according to package directions. While pasta is cooking, combine oils, soy sauce, vinegar, sriracha, peanut butter, honey, garlic, green onions, red pepper flakes, and sesame seeds in a bowl, and stir until uniform. When the pasta is done cooking, drain it and return it to the pot. Add the sauce, green peppers, carrots, and peanuts, and stir to combine. Portion into four bowls (a scant cup each).<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8206538924328099996.post-29194752001748515322015-11-21T09:59:00.000-05:002017-07-18T09:48:29.285-04:00Cheesy Chicken & RiceThis is another recipe I came across on Pinterest. It was called "slow cooker" recipe, but considering you have to cook the rice on the stove, I don't really consider it a slower cooker meal. Regardless, it was REALLY good--and my kids loved it, too!<br />
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<u>Cheesy Chicken & Rice</u><br />
<br />
1 lb. boneless, skinless chicken breasts<br />
1 can condensed cream of chicken soup<br />
8 oz. box of yellow rice mix (I used Goya brand)<br />
1 can of yellow corn<br />
4 oz. shredded cheddar cheese<br />
<br />
Cook the chicken breasts however you'd like (I put them in the crock pot with the cream of chicken soup, and let them cook on high for three hours). Cook the rice mix according to package directions. Shred the chicken when it's done cooking, and then combine the cooked rice mix, chicken, cream of chicken soup, corn, and cheese. Makes 6 servings (approximately 1 cup each).<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-59527331488836403682015-11-21T09:45:00.000-05:002015-11-21T09:45:44.419-05:00Stick of Butter RiceThis recipe isn't exactly "healthy", but it's absolutely delicious! I found this on Pinterest, and made it as-written (with a full stick of butter); but I thought the whole stick seemed a little excessive, because there was butter left in the bottom of the bowl I was eating from. I tried this with "light" butter, and it didn't turn out as well. Finally, I settled on using about 2/3 of a stick of butter, which was perfect.<br />
<br />
Stick of Butter Rice<br />
<br />
1 (10 oz) can condensed French onion soup<br />
1 (10 oz) can of beef broth<br />
5 Tbsp. butter, sliced<br />
1 cup uncooked white rice<br />
8 oz. can of mushrooms, drained<br />
<br />
Preheat oven to 425. Combine all ingredients (the butter can just remain in slices) in an 8x8 or 9x9 baking dish. Cover with foil and bake 30 minutes. Uncover, and bake for another 30 minutes. Makes 4 servings.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-63576779596284379382015-11-21T09:04:00.000-05:002016-11-24T06:21:47.067-05:00Whole Wheat TortillasI went through a short phase of trying to eat only whole foods for a month, which led me to a website called "100 Days of Real Food". I found <a href="http://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/" target="_blank">this super simple recipe</a> for whole wheat tortillas on there, and I decided to give them a try. They were AMAZING. I was really shocked at how much better they were than store bought tortillas.<br />
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Whole Wheat Tortillas<br />
<br />
2-1/2 cups of whole wheat flour<br />
1/2 cup of oil<br />
1 tsp. salt<br />
1 cup warm water<br />
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Combine all ingredients into a dough until it is smooth. Divide the dough into 12 equal portions. Roll them into balls, and then flatten them on a cookie sheet until they resemble tortillas. Heat a skillet over medium-high heat, and spray with cooking spray. Cook the tortillas one at a time, about 30-45 seconds per side, and transfer to a plate. Keep refrigerated if you don't eat them right away.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-63421202248541816642014-11-05T18:32:00.000-05:002014-11-05T18:32:45.671-05:00Stuffed Pepper SoupThis recipe is loosely based on the one found on <a href="http://www.skinnytaste.com/2011/12/stuffed-pepper-soup.html" target="_blank">Skinny Taste</a>. I had a ton of peppers to use up, and that recipe only called for 1 cup, so I made some changes to accommodate all my peppers (and my family's tastes). This soup is SO yummy!<br />
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<br />
2 tsp. olive oil<br />
1 lb. extra lean ground turkey breast<br />
4 bell peppers (I used one green, one yellow, and two red), chopped<br />
1 onion, chopped<br />
4 cups beef broth<br />
2 cans petite diced tomatoes<br />
1 can crushed tomatoes<br />
1 can (6 oz) tomato juice (you probably don't need this, I just threw it in there because I had it in the pantry)<br />
3/4 tsp. marjoram<br />
1/4 tsp. black pepper<br />
1.5 cups uncooked rice (white or brown--I used white)<br />
<br />
Cook the rice according to package directions, and set aside. Heat the olive oil in a large soup pot (at least 5.5-quart size). Add the onion and cook for a couple of minutes. Add the turkey, breaking it up as it browns. Once the turkey is browned, add the bell peppers and cook for a couple of minutes. Add the rest of the ingredients (except the rice) and bring to a boil. Reduce the heat to a simmer, and let it cook until the peppers and onions are as soft as you'd like (I cooked it about 15 minutes). Add the rice to the soup pot, and stir to combine. If it's too thick, you can add some water (I added about two cups). (You could keep the rice separate from the rest of the soup and only add it when serving, so it doesn't overcook--but I like to add it right to the soup)<br />
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When made as written, it should produce about 14 cups. Using the Weight Watchers Recipe Builder, that comes out to 3 PointsPlus per cup (I ate two cups per serving).<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8206538924328099996.post-150055218859023292013-05-10T18:22:00.000-04:002013-05-10T18:22:43.709-04:00BBQ Chicken PizzaMy family eats pizza for dinner every Friday, and I found myself short on the usual ingredients. I had to throw something together really quickly, and I made this BBQ Chicken Pizza on the fly. It turned out really good!<br />
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<u>BBQ Chicken Pizza</u><br />
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Crust:<br />
2 cups of Heart Smart Bisquick<br />
1/4 cup fat-free sour cream<br />
1/4 cup very hot water<br />
<br />
Toppings:<br />
1/4 cup barbecue sauce (I like Sweet Baby Ray's)<br />
6 oz. cooked chicken, chopped or shredded<br />
2 oz. shredded 2% cheddar cheese<br />
thinly sliced red onion<br />
1/4 cup Hormel crumbled bacon<br />
<br />
To make the crust, just combine the Bisquick, sour cream, and water. It will look dry, but if you use your hands to knead it, it will come together. Roll it out onto an ungreased cookie sheet.<br />
<br />
Spread the sauce evenly over the crust. Top with chicken, cheese, onions, and bacon. Bake at 400 degrees for about 15-20 minutes, until crust is light brown and cheese is melted.<br />
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I didn't calculate the nutrition info, but I put it into the Recipe Builder on the Weight Watchers site, and it has 5 PointsPlus per slice (if you get 8 slices from the pie).Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8206538924328099996.post-38359528584617941622013-05-04T20:10:00.000-04:002017-08-02T12:20:04.316-04:00Red Pepper & Feta PastaI love the combination of roasted red peppers and feta cheese. I had a couple of jars of red peppers in my pantry, and some feta in my fridge, so I turned them into a simple, yummy sauce for pasta. Jerry and I both loved this dish! The red pepper flakes make it a little spicy, and it goes really well with the sweet roasted peppers. This is written for two main dish servings, but you could easily double it.<br />
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<u><b>Red Pepper & Feta Pasta</b></u><br />
<br />
6 oz. dry pasta<br />
2 tsp. olive oil <br />
1 small onion, chopped fine<br />
1 tsp. minced garlic<br />
1 (12 oz) jar of roasted red peppers<br />
1/4 cup fat-free half & half<br />
salt and pepper to taste<br />
1/4 tsp. crushed red pepper flakes <br />
2 oz. fat free feta cheese<br />
<br />
Cook pasta according to package directions. Meanwhile, heat oil in a small pot over medium heat. Add the onions and garlic, and cook until softened, a few minutes. Drain the roasted pepper and add them to the pot, along with the half and half. Use an immersion blender to puree (or put everything in a food processor or blender, puree, and then put back in the pot). Add salt and pepper to taste, and the crushed red pepper flakes. Let the pepper mixture simmer for a minute, and then stir in the feta cheese and cooked pasta, and toss to coat. Makes 2 servings (approximately 1-1/4 cups per serving, depending on the shape of pasta used).<br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8206538924328099996.post-35495358532165886072013-04-04T13:40:00.001-04:002017-08-02T10:51:58.803-04:00Banana Pecan PancakesI was looking for a lower-calorie pancake recipe, and tried Hungry Girl's banana pancakes from her 200 under 200 cookbook. They were good, but I made a couple of changes the next time, and they were perfect!<br />
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<u>Banana Pecan Pancakes</u><br />
<br />
1/2 medium banana, mashed (chop the other half for topping, like in the picture)<br />
46 grams of liquid egg whites (about 3 Tbsp.) <br />
1 Tbsp. skim milk<br />
dash of vanilla extract <br />
1 packet of stevia (or 1 tsp. sugar, or whatever sweetener you like)<br />
1/4 cup whole wheat pastry flour (you can use whole wheat, like in the original recipe, but the whole wheat pastry flour made them fluffier)<br />
1/4 tsp. baking powder<br />
dash of cinnamon<br />
12 grams (about 1 Tbsp.) chopped pecans<br />
<br />
Heat a skillet over medium heat. In a bowl, combine the mashed banana, egg whites, milk, vanilla extract, and sweetener. Add the flour, baking powder, and cinnamon and stir until combined.<br />
<br />
Spray the skillet with cooking spray, and then sprinkle the chopped pecans in four separate little sections. Pour the batter over the pecans, making four small pancakes. When the top starts to bubble after a minute or two, flip them over and cook for another minute or so. <br />
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I top mine with sugar-free syrup and half a banana, chopped. (Nutrition info is for the whole recipe, not including the syrup or chopped banana on top)<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-83547059946550866532012-11-23T14:12:00.000-05:002017-07-18T17:07:23.976-04:00Chicken 'n' NoodlesI was really in the mood for some creamy comfort food, and since I already had cooked and shredded chicken in the fridge, I just threw this meal together last-minute. Jerry and I both loved it! If the chicken is already cooked, the whole meal comes together very quickly.<br />
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<span style="font-size: large;">I'm sorry, but this recipe has been migrated to my everyday blog, Runs for Cookies. <a href="http://www.runsforcookies.com/2012/11/chicken-n-noodles.html" target="">This link is a direct link to that recipe</a>. Thanks! --Katie</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8206538924328099996.post-63264363667199705612012-11-23T13:51:00.002-05:002017-07-18T17:12:34.319-04:00Pumpkin FluffI got this recipe from my Weight Watchers leader on the day before Thanksgiving. I'd made something very similar before, and really liked it, so I tried this "light" version for dessert on Thanksgiving. It was a great replacement for pumpkin pie!<br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm sorry, but this recipe has been migrated over to my everyday blog, Runs for Cookies. <a href="http://www.runsforcookies.com/2012/11/pumpkin-fluff.html">This is a direct link to the recipe</a>. Enjoy! --Katie</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8206538924328099996.post-15809806663653571982012-11-19T18:26:00.002-05:002017-07-18T19:50:44.676-04:00Peppermint Pattie Protein ShakeChocolate and peppermint go so well together... and this protein shake is no exception! Definitely gave me the peppermint fix I was looking for. A good garnish for this would be whipped cream and chopped Andes mints. (This would probably also be good if you add 1-2 tsp. instant coffee, for a peppermint mocha latte type shake).<br />
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<u><br /></u>
<u><b>Peppermint Pattie Protein Shake</b></u><br />
<br />
3/4 cup unsweetened vanilla almond milk (or whatever milk you'd like)<br />
1 serving chocolate protein powder (or vanilla powder + 1 Tbsp. cocoa powder, which is what I use)<br />
1 Tbsp. instant chocolate pudding mix<br />
1/4 tsp. peppermint extract<br />
10 ice cubes <br />
optional--1/4 tsp. xanthan gum and 1/4 tsp guar gum, for thick and creamy texture<br />
<br />
Throw all ingredients into a blender and blend until smooth. I eat it with a spoon, because it reminds me of ice cream :) Makes 1 serving (about 20 oz). 4 PointsPlus if you calculate on Weight Watchers Recipe Builder. It's 5 PP if you use the nutrition info below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwLhwN5IJda5T1UOoko38nmKYnqAqdi86hqeFo09cpe3KcKuLjiShrmfRNeCOSZxIekS35fuEdYjmzRK-I_a4Z-YZcGnEpO-moBh34ZpNI49v2aB9trM92dpgJSKq3fjHc7i9rt8GZcmY/s1600/peppermint+pattie+shake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwLhwN5IJda5T1UOoko38nmKYnqAqdi86hqeFo09cpe3KcKuLjiShrmfRNeCOSZxIekS35fuEdYjmzRK-I_a4Z-YZcGnEpO-moBh34ZpNI49v2aB9trM92dpgJSKq3fjHc7i9rt8GZcmY/s1600/peppermint+pattie+shake.JPG" /></a></div>
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8206538924328099996.post-39047157333641230032012-11-19T11:22:00.000-05:002017-07-18T17:29:17.834-04:00Crock Pot Italian Chicken PenneThis creamy comfort food pasta dish is perfect for a cold day!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExxOurhv9cLFiPwEaWVnwJbw0KGkGXYuU2dKjjcEuXM0l8YkFDFWLkI05vxLwyFJWOlREP7vGVqbZeb6WLxB1sY8_rgNwm629IrlqbsbrpcjMpwbIqBOwlM67666o4iMlFSLVlGqLVc8/s320/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExxOurhv9cLFiPwEaWVnwJbw0KGkGXYuU2dKjjcEuXM0l8YkFDFWLkI05vxLwyFJWOlREP7vGVqbZeb6WLxB1sY8_rgNwm629IrlqbsbrpcjMpwbIqBOwlM67666o4iMlFSLVlGqLVc8/s320/010.JPG" /></a></div>
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<span style="font-size: large;">I'm sorry, but this recipe has been migrated to my everyday blog, Runs for Cookies. <a href="http://www.runsforcookies.com/2012/11/crock-pot-italian-chicken-penne.html" target="_blank">This is a direct link to the recipe</a>. Thanks for stopping by! --Katie</span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-8206538924328099996.post-46039405951281606532012-09-09T08:28:00.000-04:002019-02-09T09:46:31.878-05:00Vanilla Pumpkin Protein Shake<span style="font-size: x-large;">This recipe has since been migrated to my everyday blog, Runs for Cookies. <a href="http://www.runsforcookies.com/2012/09/vanilla-pumpkin-protein-shake.html" target="_blank">Click Here to be taken directly to the recipe</a>!</span><br />
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This shake turned out so yummy it actually deserves its own post ;) One of my readers requested that I create a pumpkin protein shake. I've tried a few recipes that I found online, but wasn't crazy about any of them. A lot of the shake recipes use bananas to sweeten, and I just wasn't crazy about the combo of pumpkin and banana. I used Torani Pumpkin Pie flavored syrup in this--if you really can't find it and/or don't want to buy it online, you could probably just use some sort of sweetener (1 Tbsp. of maple syrup would probably be good!) and extra pumpkin pie spice.<br />
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Anyway, this shake makes me super excited for my favorite time of year--fall!<br />
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8206538924328099996.post-16819223756506243602012-07-25T18:20:00.000-04:002017-07-18T17:24:15.144-04:00Pumpkin Spice CookiesI used to make muffins with these two ingredients, but I was really in the mood for cookies a few nights ago, so I decided to turn them into cookies instead. They are SO good, and SO simple--and only 64 calories each!<br />
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<span style="font-size: large;">I'm sorry, but this recipe has been migrated over to my everyday blog, Runs for Cookies. <a href="http://www.runsforcookies.com/2012/11/pumpkin-spice-cookies.html" target="_blank">This is a direct link to the recipe</a>. Thanks for stopping by! --Katie</span>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-8206538924328099996.post-20500252558949013372012-06-08T20:09:00.000-04:002017-07-18T18:15:17.631-04:00Protein Shakes/Smoothies Part 3Just some more protein shake recipes :) These are my favorites as of lately. During the summer, I will even have these for lunch when I want something quick and cold.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqA_yzbHn0wN12ZjRcXDBojkUNlc1X8RtJhZzI1kLrsMqyxCV2-xhqLr7PFrNfNGuA9l4rQOpLJYzKfQY1w-0r4J2qi0_CXNjqtBgICT-p-EfJgzvikfmLik-gMXIavqKeC4QLeZeKjA6/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqA_yzbHn0wN12ZjRcXDBojkUNlc1X8RtJhZzI1kLrsMqyxCV2-xhqLr7PFrNfNGuA9l4rQOpLJYzKfQY1w-0r4J2qi0_CXNjqtBgICT-p-EfJgzvikfmLik-gMXIavqKeC4QLeZeKjA6/s1600/023.JPG" width="240" /></a></div>
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<br />
<span style="font-size: large;">I'm sorry, but the protein shakes recipe posts have been migrated to my everyday blog. Here are links to all three posts that have recipes for some fun tasting protein shakes:</span><br />
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<span style="font-size: large;"><a href="http://www.runsforcookies.com/2011/08/protein-shakes-and-smoothies-recipes.html" target="_blank">See Part 1 here</a>.</span><br />
<span style="font-size: large;"><a href="http://www.runsforcookies.com/2011/08/protein-shakes-and-smoothies-recipes-2.html" target="_blank">See Part 2 here</a>.</span><br />
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<span style="font-size: large;"><a href="http://www.runsforcookies.com/2011/08/protein-shakes-and-smoothies-recipes-3.html" target="_blank">See Part 3 here</a>.</span></div>
<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-8206538924328099996.post-55786163071558465132012-02-14T08:38:00.000-05:002017-07-18T19:57:40.858-04:00Whole Grain Blueberry PancakesThere are tons of whole grain pancake recipes floating around, but I could never really find one that was good enough to be a "go-to" recipe that I absolutely loved. So I created my own "real food" recipe, and they were so delicious that I had to write it down to become my go-to recipe for pancakes.<br />
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I've written this recipe for one serving, since I usually cook breakfast for just myself. But it would be easy to multiply the recipe.<br />
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<u><b>Whole Grain Blueberry Pancakes</b></u><br />
<u><br /></u>
1/3 c. whole-wheat pastry flour<br />
1 Tbsp. wheat germ<br />
1/4 tsp. baking powder<br />
1/2 tsp. honey<br />
1 egg white<br />
1/4 c. milk<br />
1/4 c. frozen (or fresh) blueberries<br />
<br />
Combine the flour, wheat germ, and baking powder in a small bowl. Add the honey, egg white, and milk, and stir until combined. Fold in the blueberries. Pour batter into three pancakes, and cook over medium to medium-high heat in a skillet (with a little butter or oil to prevent sticking). Top with a touch of butter and pure maple syrup.<br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8206538924328099996.post-16137351270703208212012-02-07T17:40:00.000-05:002017-07-18T20:02:46.787-04:00Quinoa Salad with Spicy Peanut DressingA reader sent me a link to this recipe, thinking I might like it. I'm glad she did, because it was great! The original recipe can be found <a href="http://toddholmstedt.com/resources/recipes/quinoa-salad-with-spicy-peanut-dressing/" target="_blank">here</a>. I made a few modifications, so I'll post those below. It sounds like a strange combination of ingredients, but it worked really well together.<br />
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<tr><td class="tr-caption" style="text-align: center;">Not the prettiest dish, but it tastes good!</td></tr>
</tbody></table>
<u><b>Quinoa Salad with Spicy Peanut Dressing</b></u><br />
(modified to make 1 serving)<br />
<br />
1/4 cup quinoa, rinsed<br />
1/2 cup water<br />
1/2 cup coleslaw mix (just plain shredded green cabbage and carrots)<br />
3-4 slices of cucumber, julienned<br />
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For the sauce:<br />
1.5 Tbsp. smooth natural peanut butter<br />
1.5 Tbsp. rice vinegar<br />
1 tsp. honey<br />
1 Tbsp. soy sauce<br />
1/4 tsp. red pepper flakes<br />
<br />
Bring the water to a boil in a small sauce pan, and add the quinoa. Cover and reduce heat to a simmer until water is absorbed (about 10 minutes).<br />
<br />
Meanwhile, combine the ingredients for the sauce in a small bowl until smooth. Add the coleslaw mix and cucumber, and toss to coat. When the quinoa is done cooking, add it to the bowl and toss again until everything is coated. Makes 1 serving<br />
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<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8206538924328099996.post-25494926642439277212011-12-27T09:58:00.002-05:002017-07-18T20:07:36.094-04:00Dr. Oz BrowniesI call these "Dr. Oz Brownies" because they were a food prop in my segment of The Dr. Oz Show. Some of my mom friends said that they make brownies by taking a boxed mix and adding a can of pumpkin to it and half a bag of chocolate chips. Since I LOVE peanut butter, I changed it a little to my exclude the chocolate chips but add some yummy peanut butter. When I told the producers how I like to make them, they decided to use it as part of the show (which was later cut out, unfortunately). I don't doubt there are a thousand different versions of these online, but here is how I make the super simple brownies.<br />
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These are extremely dense and fudge-like--not cakey at all. And they're rich! Which is why I love them :)<br />
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<u><b>Dr. Oz Brownies</b></u><br />
1 box of brownie mix (I use the Betty Crocker family size one)<br />
1 (15 oz.) can of pure pumpkin<br />
3 Tbsp. peanut butter<br />
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Just combine the brownie mix and pumpkin in a bowl (nothing else). It takes a while to mix, and the batter will be very thick, but don't add anything else to it. Spread it in an 8x8 or 9x9 pan. In a small bowl, melt the peanut butter in the microwave (about 30 seconds). Drizzle it on top of the brownie batter (and swirl it around to make it pretty, if you like). Bake for 30-35 minutes at 350 degrees. Let them cool completely before cutting (if they are warm, there is a strong pumpkin taste... once they cool, you don't taste the pumpkin). Cut it into 24 pieces (the pieces will be small, but because it is so rich, a small piece is satisfying).<br />
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