Wednesday, June 19, 2019

The Bryan Times - June 17, 2019 - "Lighter" dishes

I've been asked by a few folks to share some 'lighter' or 'healthier' recipes. Since we are no longer wearing coats, we're probably thinking more about our body shapes, so I suppose now is a good time. 

This simple ready-in-minutes fluff is so delicious.  Use sugar free, or regular pudding to suit your family's desires. Great for potlucks and reunions. M-M-M!


1 (20 ozs) can (no sugar added) cherry pie filling
1 (4 serv. size) box (sugar free) cheesecake pudding mix
8 ozs. lite cool whip

Combine cherry pie filling with pudding mix. Fold in cool whip. Chill and enjoy. 

I really love this easy baked oatmeal recipe.  It has so many options and can be made to suit numerous diet plans. It's great to make ahead and rewarm when you're ready to enjoy. 


Preheat oven to 325. Grease deep pie plate or square baking dish; set aside. 
(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:
2 c. quick cooking (gluten-free) oatmeal
1-1/2 tsp. baking powder
1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional
(or add a cup of berries)

1/2 c. nuts or raisins, optional

Combine both mixtures then pour into prepared dish. Bake for 40 - 45 minutes. Serve warm with milk. 


2 TB. flaxseed meal
1 ripe banana, frozen in slices
1 c. blueberries
1/2 c. (fat free) Greek Yogurt
1 c. skim milk
1 TB. honey
1/4 tsp. almond extract
6 ice cubes

Add all the ingredients and blend until smooth, about a minute.  Garnish with blueberries. Yield: 2 servings
If you're like me, you know several folks who need to eat gluten-free. This is a special treat for our GF friends to enjoy. 


1/3 c. coconut oil, softened
1/3 c. honey (or agave nectar)

1/3 c. cocoa powder
1/3 c. peanut or almond butter
1 tsp. vanilla
1/3 c. unsweetened shredded coconut
3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray. In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (works great to use your medium sized cookie scoop) onto prepared pan; freeze until hard. 

I found this delicious dish in a Taste of Home "Comfort Food Diet" book years ago. 


1 egg (or 2 egg whites)
2 Tb. water
2/3 c. dry bread crumbs
1 env. reduced-sodium onion soup mix
(I used half that amount)
1/4 tsp. pepper
6 boneless skinless chicken breast halves (5 ozs. each)
1-1/2 c. favorite spaghetti sauce
1 can (7 ozs) mushroom stems and pieces, drained
1 c. (4 ozs. shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I lined with non stick foil). Bake, uncovered, at 400 for 25 -30 minutes or until juices run clear. 

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted. Yield: 6 servings.

Nutritional Facts
1 serving each: 302 calories, 9g fat (4g saturated fat), 102mg cholesterol, 924mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

Don’t let people pull you into their storm. Pull them into your peace.” - Kimberly Jones 


  1. All the recipes sound terrific, Marsha! Happy weekend to you and your sweetie. 😘

  2. Just now seeing this sweet comment - thanks so much. Hope you enjoy a lovely 4th! Hugs! XO