Gluten Free Monster Cookies

These are delicious cookies, and my whole family loved them! You don't have to be gluten free to enjoy these chewy yummy cookies! But, my gf son, was so excited to have yummy chewy cookies to enjoy! Try them, they are easy and delicious!

Ingredients

• 1 stick (1/2 cup) butter or margarine
• 1 1/2 cups peanut butter (creamy or chunky)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon corn syrup
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1/3 cup chocolate chips
• 2/3 cup while chocolate chips
• 4 1/2 cups GF oats
• 1 cup m-n-m's
• 1/2 cup coconut flakes

Directions

1. Mix in order listed with a large spoon.
2. Scoop in 1/4 cup size ball on cookie baking tray then flatten a little.
3. Bake at 350 degrees for 15 minutes. Don't overcook! You want them chewy!

'Cue the Pulled Pork (Hungry Girl recipe)

Oh my gosh! This is absolutely THE best pulled pork I have ever had! We had this cooking in the crockpot while we were at church today and came home to the yummiest smell and a fantastic dinner! Everyone raved about it!! I (halfway!) joked that this will become our regular Sunday dinner!
PER SERVING (2/3 cup): 220 calories, 6g
fat, 637mg sodium, 16g carbs, 1g fiber, 12g
sugars, 24g protein

-- Weight Watchers PointsPlus™ value 5*

Prep: 10 minutes
Cook: 3 - 4 hours or 7 - 8 hours

Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar
2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper
Directions:
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.
Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours.
Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season to taste with crushed red pepper, if using. Yum time!

Makes 6 servings

Nacho-rific Stuffed Chicken

This recipe comes from Hungry Girl's "300 Under 300" book and is awesome! I even requested this meal on my birthday last month! It is soooo yummy! Hungry Girl is a staple at our house. If you are looking for yummy, healthy, REALISTIC recipes, give her's a try www.hungry-girl.com

PER SERVING (1/4th of recipe, 1 stuffed chicken
cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g
carbs, 2g fiber, 1.5g sugars, 40g protein --

PointsPlus™ value 6*

Prep: 25 minutes
Cook: 35 minutes

Ingredients:
1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa
Directions:
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.
Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat.
Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes.
Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!
MAKES 4 SERVINGS

Avacado Turkey Burger

This last week my 10 year old son was diagnosed with Celiac disease. So with two of us with Celiac, we have really been looking for recipes that are gluten free, and still taste good...especially for a young boy! This recipe was a real winner, and he even said it might just be his new favorite!

We had this today for dinner with sweet potato fries, and the whole family LOVED it!! Great summer grilling dinner!

Turkey burger

low fat swiss cheese

lettuce

tomato

red onion

turkey bacon cooked and broken in halves

sliced avacado

Arroweat buns (Cole and I had it as a lettuce wrap to make it Gluten Free)

fat free bacon ranch dressing

Grill the turkey burger and at the end, add swiss cheese to melt on top, add veggies and dressing, and you have a fabulous sandwich! Enjoy!

Hungry Girl's Fully Loaded Baked Potato Soup

I got a new cookbook that I absolutely LOVE!! It is Hungry Girl 300 dishes under 300 calories! We have loved everything we have tried! We had this soup tonight, and you would NEVER know it only has 130 calories, and 1 gram of fat! It was truly delicious. Try it and let me know what you all think! Thanks Hungry Girl!! PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- PointsPlus® value 3* Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is! Ingredients: For Soup 3 cups fat-free chicken broth 1 cup plain light soymilk 1 large potato (about 14.5 oz.) 1/4 cup all-purpose flour 2 tbsp. chopped onion 2 tbsp. shredded fat-free cheddar cheese 2 tbsp. fat-free sour cream 1 tbsp. real bacon bits (like the kinds by Oscar Mayer and Hormel) 3/4 tsp. garlic powder 3/4 tsp. onion powder 1/2 tsp. minced garlic 1/4 tsp. salt 1/8 tsp. black pepper For Topping 5 tsp. shredded fat-free cheddar cheese 5 tsp. fat-free sour cream 5 tsp. diced scallions 2 1/2 tsp. real bacon bits Directions: Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved. Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes. Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 tsp. each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 tsp. bacon bits. Enjoy! MAKES 5 SERVINGS

White Bar-b-q Chicken

This is a new favorite at our house. Especially for my hubby, so it is great that it is so fast and easy! I love it because using fat free mayo and fat free milk, it makes it a healthier meal! The vinegar makes gives it a little zip, and the sugar gives it a little sweetness... a party in your mouth!!

1 cup fat free mayo

1 Tbsp. salt

2 tsp. pepper

2 Tbsp sugar or sugar substitute

1/3 cup vinegar

1/2 cup skim milk

1-2 lbs chicken breasts or tenders

Put chicken in bottom of a 9x13 pan. Mix first 6 ingredients together well, and pour over chicken. cover and bake at 350 degrees for 1 hour.

We like ours with rice or mashed potatoes. The sauce is delicious over either one! Enjoy!

Self Rising Flour

If you have any recipes that call for self rising flour, here is a recipe for making your own! Amazing huh? Check out "Penny's Pancakes" on this blog for a recipe for delicious pancakes from April's mom Penny. They are to die for!!

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Mix to combine.