Brownies (with carrot & spinach)

This recipe is from the "Deceptively Delicious" cookbook

***Dont' serve the brownies warm - it's not until they're completely cool that the spinach flavor totally disappears***

Nonstick cooking spray

3 ounces semisweet or bittersweet chocolate

1/2 cup carrot puree (can use baby food)

1/2 cup spinach puree (can use baby food)

1/2 cup firmly packed brown sugar

1/4 cup unsweetened cocoa powder

2 Tbs trans-fat-free soft tub margarine spread

2 tsp pure vanilla extract

2 large egg whites

3/4 cup oat flour; or all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1) Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray

2) Melt the chocolate in a double broiler or over a very low flame

3) In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

4) Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

5) Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

***These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber, while spinach and carrots provide two powerful antioxidants that help your kids' eyes stay healthy!***

Here are some tips on how to prepare and puree the spinach and carrots. You could also use baby food.

Potato & Onion Chowder

Its soup season!! My favorite!! I made this twice last week and each time forgot to take a pic. I'm sure I'll be making it again soon and will upload a pic then.

1 cup diced onions

1/2 cup finely chopped celery

2 Tbsp butter

1 can (about 14oz) condensed chicken broth

1 tsp. salt

Dash of pepper

2 cups cubed potatoes (i usually put in a little more, whatever 2 large potatoes give me)

1 1/2 cup milk

1/2 cup light cream

1 tsp. chopped parsley (I will use dry parsley sometimes, still tastes good)

Saute onions & celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to boil. Reduce heat and boil gently until potatoes are tender, about 20 minutes. Add milk, light cream, and parsley. Heat thoroughly. Makes about 4-5 servings.

Pumpkin Chocolate Chip Cookies

*Preheat oven to 350 degrees

1 1/2 Cup Brown Sugar

3 Cups Flour

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

3/4 tsp Salt

3/4 tsp Nutmeg

3/4 tsp Cinnamon

1/4 tsp + 1/8 tsp Ginger

(1) 15oz can of Pumpkin

1/2 Cup Oil

1 Egg

2 1/2 Cups Chocolate Chips

1. Combine all dry ingredients in a bowl

2. Combine all wet ingredients in a different bowl

3. Combine all

4. Add Chocolate Chips

5. Bake for 10-12 minutes; makes a lot!! over 3 doz.

6. ENJOY!!

Strawberry Lemonade Smoothie

I just made the best smoothie and I have to write down what I put in it before I forget. Give it a try!

(all of the measurements are very approximate...)

8 ice cubes
1 Yoplait lemon burst yogurt
4-5 large frozen Costco strawberries
1/8 cup Country Time pink lemonade mix
1 cup water

Blend and enjoy. Mmmm.

Tomato and Spinach Pasta Toss

from Kraft Foods

This was really good and easy so I had to share! To make it a little healthier I used whole wheat pasta, and instead of italian sausage I used those Jimmy Deans turkey sausage links that are pre-cooked. I just heated them up on the skillet then chopped them up in little pieces.

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

Caramel-Filled Chocolate Cookies

This was my grandmother's recipe and the cookies are a huge hit in my family. For more of a turtle cookie, add some chopped pecans to the dough batter. Yummy!

CARAMEL-FILLED CHOCOLATE COOKIES
1 c. sugar
1 c. packed brown sugar
1 c. butter
2 t. vanilla
2 eggs
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 t. baking soda
48 Rolos
1 T. sugar

Combine 1 c. sugar, brown sugar and butter. Add vanilla and eggs, mix well. Combine in small bowl, flour, cocoa and baking soda, mix well. Add to sugar mixture, mix well. Cover and refrigerate 30 minutes. Heat oven to 375. With floured hands shape 1 T. of dough around 1 Rolo candy, covering the candy completely. Roll in sugar. Bake 7-10 minutes or until slightly cracked.

Cafe Rio Lime Rice

I found this online. I tried it. I was taken back to Provo.

Seriously almost an exact recipe, and SO yummy and easy!

4 T butter

2 1/2 C rice

4 1/2 C chicken broth

1 1/2 tsp salt

juice from for limes or 4 T lime juice

4 T chopped cilantro

1/2 tsp cumin

Dump in rice cooker until done.