Blendergrl's Weight Loss Tracker

Thursday, June 11, 2009

Some new recipes

I have been meaning to post some of my recent recipes adventures for awhile now. These are two new family favourites, both from the Hungry Girl 200 under 200 cookbook. The first is Sweet and Chunky Chicken Salad:

1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast

1/2 cup chopped Persian or Kirby cucumber**

1/3 cup red seedless grapes, halved

1/3 cup chopped apple

1/4 cup plain fat-free yogurt

2 tbsp. fat-free mayonnaise

1 no-calorie sweetener packet (like Splenda)

1/4 tsp. lemon pepper seasoning

dash salt

Directions: Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple. MAKES 2 SERVINGS

This is so creamy and yummy, I have made it three times in the past week, a cup is only three points - I love it in a 2 point wrap for a delicious and filling lunch. I am lot a huge fan of lemon pepper so I substituted cumin to give it a little kick.

The next recipe is for Chocolate Chip Softies. They are big chewy 2 point cookies that are satisfying and filling. DH really liked these - they are closer to a muffin top than a cookie. The only picture I have is of me chowing down during a bike ride pit stop.

3/4 cup whole-wheat flour

1/2 cup Splenda No Calorie Sweetener (granulated)

6 tbsp. unsweetened applesauce

1/4 cup canned pure pumpkin

1/4 cup fat-free liquid egg substitute (like Egg Beaters)

2 1/2 tbsp. mini semi-sweet chocolate chips

2 tbsp. brown sugar, not packed

3/4 tsp. vanilla extract

1/4 tsp. baking soda

1/8 tsp. salt

Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS


Unknown said...

YUM! Both look great - I love some of her recipes but Im just not a splenda gal. lol

Thats a cute pic of you eating the cookie on your bike break :)

Post-it Notes said...

Both of these recipes look great! I will for sure be trying the cookies. Yummy!!

blendergrl said...

TJ - I dont do splenda eaither - I just cpied and pasted the recipe bit I substituted 1/4 cup of agave nectar and they came out great.

Julie said...

Must try the chicken salad. Believe or not I have tried the cookies already. They were good!

Crystal said...

I thought the cookies worked out to 1 point because of the fibre?? I could of read the NI wrong!

blendergrl said...

you are right! Even better!!