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!

Cherry Pie Fluff

CHERRY PIE FLUFF

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. 

Simple Baked Oatmeal

SIMPLE BAKED OATMEAL

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. 

BLUEBERRY BANANA FLAXSEED SMOOTHIE

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. 

COCO-NUT BUTTER CRISPIES 

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. 

TASTY MOZZARELLA CHICKEN

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 

Gluten Free No Bake Chex Snack Bars

It seems there are more and more folks in the world who have to eaten gluten free. I feel bad for them because I know it can be a real challenge.

We have a teenage granddaughter who is gluten free.  If she eats something with gluten, her stomach gets upset.  WAAHH! =(  

I recently served refreshments at a Ladies Day at my church, and we needed to furnish GF foods, so this was what I fixed for 'dessert' for those ladies. 

I got some great comments and know I'll be making them again. They're delicious and even those who don't have to eat GF will enjoy these! 

They're easy and keep well for a few days.  I tweaked the easy recipe found

at Mom Loves Baking. 

GLUTEN FREE NO BAKE CHEX SNACK BARS 

2 c. gluten free pretzel sticks, broken into small pieces

1 c. gluten free Corn Chex cereal

2 c. gluten free popcorn 

(I used the Original Skinny Pop) 

1/2 c. unsalted butter

1/3 c. natural creamy peanut butter

5 c. (10 ozs. bag) mini marshmallows

1/2 c. peanut butter M & M's 

Line a 9" X 13" baking pan with aluminum foil (nonstick is easiest to use), allowing about 2" to hang over the end or side. If not using non-stick, spray with non-stick cooking spray; set aside. 

In large bowl, combine pretzels, cereal and popcorn; set aside. 

In large pan over low heat, melt the butter and peanut butter. Stir in marshmallows and stir constantly until marshmallows are melted and mixture is smooth.  Pour over cereal mixture; stir until cereal mixture is covered.  Add half the M & M's and stir, then spread evenly into the pan. Gently press down on the mixture (I like to spray the back of my large metal spatula), but not too hard.  Let cool. Cut into 16 or 20 pieces, storing at room temp for 2 or 3 days...

if they last that long!! 

You might also like...

Copycat Starbucks Orange Cake (GF)

Coconut Lime Muddy Buddies (GF)

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Coconut Lime Muddy Buddies (using essential oils)

I just don't know where to begin...

When I think of the fun and great times shared with sweetheart Tonya Ferguson and her special family while they were here for a few days in May, my heart just jumps for joy.  They have become my second family. 

Tonya taught her 3rd essential oil class in my home...have you seen their new website??..RVOilers...go ahead, check it out! You'll love what you see there...and maybe you'll want to have Tonya come to your home to teach a class.  She's the best of the best, I can tell you that! 

Their family has been on the road in an RV for over a year now...and they are loving it immensely.

Anyway...she shared this recipe for 

Coconut Lime Muddy Buddies  from the Aroma Tools Facebook page before she arrived at my house, so I decided it would be the perfect addition to our snack lineup after class. 

(We also enjoyed some yummy Orange Cream Cheese Brownies {with oils in it} too.

It's really a simple recipe, and I love that it's GLUTEN-FREE also, because I made it with corn/rice cereal...there were a couple gals at the party who enjoyed it, who could not eat the brownies. 

So here's the recipe...just be sure you add the coconut oil to the melted chocolate before adding the oil and juice.  (We won't mention how I know to BE SURE to do that...just trust me). 

(hover over photo to pin)

COCONUT LIME MUDDY BUDDIES 

1 (12 ozs.) box rice squares cereal 

(or rice/corn)

1-1/2 c. white chocolate chips

(12 ozs. bag)

1/4 c. coconut oil, melted

5 drops lime essential oil

1 tsp. lime juice

(I added a little zest also)

1 c. powdered sugar

Pour the cereal into a large mixing bowl.  Melt the chocolate in a double boiler, or on low in the microwave (just be sure it doesn't overheat). Add melted coconut oil once the chocolate is nearly melted; stir until smooth. 

Add essential oil drops and the juice (& zest, if using), stirring until blended.

Pour the chocolate over the cereal, stirring with a wooden spoon until cereal is evenly coated. Add 1/2 c. powdered sugar to gallon size ziploc bag, add cereal mixture, then pour 1/2 c. remaining powdered sugar over the top.  Seal the bag and shake around gently to make sure all the cereal is coated. 

(I added about 2/3 of the cereal mixture first, coated it, then added a little more powdered sugar to cover the last bit of cereal mixture.) Enjoy right away; store in airtight container.  

This stuff is AMAZING!! 

Linked to Weekend Potluck


You might also like to munch on...

Honey Sweetened Snack Mix

                                  ​Super Simple Ranch Pretzels

(No Bake) Coco-Nut Butter Crispies (Gluten Free Option)

                                     

       There were two driving forces that drove me to make this recipe.

1. It's Gluten Free and I wanted to make it for my granddaughter, Charlie, whose meals are quite limited because she gets sick if she eats

 gluten. 

2. I had been clearing out the cupboards before we headed to Florida, and I had little 'bits' of several things to use up to make this easy dish. 

It was a simple and quick recipe - just stir and mix - then place in the freezer to set up, so you don't have to wait very long to enjoy them. 

DELISH!!! 

They taste great and would be perfect for the summertime when the temps are rising and you don't want to heat the oven. 

Thanks much to Raia of Raia's Recipes for this healthy, simple treat. 
Please stop by her site and check out many more wonderful recipes to help with your dietary restrictions. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey

(I used agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

(I used a mixture of both)

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 (I used my medium Pampered Chef scoop)  onto prepared pan; freeze until hard. 

Isn't it great when you don't have to wait long to enjoy your creation??? 

Linked to Weekend Potluck

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Peanut Butter Cookies in a Wink (4 Basic Ingredients - Flourless)

I've been asked to participate in our local farmer's market, every Friday, so I've been thinking of what I could bake that would be desired.

Love this simple 4-basic ingredient cookie recipe that has no flour. 

I've made ones before with 3 ingredients, but this recipe calls for baking soda also. I have to say I like these the best of the two. 

They baked puffy, and then sunk, just so you know. 

Very tasty.  Recipe from Gooseberry Patch's Mom Knows Best cookbook...

(My recipe for Blastin' Blueberry Crunch is on page 210 of this book!=)

Shared by Lynnette Rohde of Holiday, Florida. 

They're quick to mix, and quick to bake, so the oven doesn't have to be on for long.  Enjoy!!!

PEANUT BUTTER COOKIES IN A WINK 

1 c. creamy peanut butter (I used crunchy)

1 c. white (or brown) sugar

1 egg, beaten

1 tsp. baking soda

Preheat oven to 325. 

In medium bowl, combine all ingredients (I used a wooden spoon) until well blended.  Allow dough to set 10 minutes (it will make it easier to handle).  Roll into 1" balls; place on ungreased baking sheet.  

Bake 8 - 9 minutes; remove from oven; cool on cookie sheet about 3 minutes until set; remove to wire rack to cool.  They will look a tad underdone when you want to remove them from oven. 

Yield: about 2 dozen 

Linked to Full Plate Thursday
           Weekend Potluck

Microwave Nutter Butter Fudge (4 ingredients)

No Bake Peanut Butter Nutella Bars

Peanut Butter Delight

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Sugar Free Anzac Cookies - The Big Man's World - Guest post

Hopefully, you're already acquainted with my buddy Arman...from Australia!

He recently had a guest post here at TBB sharing his terrific recipe for Greek Yogurt Chocolate Brownies


He's an awesome recipe creator and adds protein to just about anything.  I am very excited about his first e-cookbook...which he's fervently been working on. And I love that he uses 'natural' ingredients. 

One of Arman's recipes I can't wait to try is 
Homemade Protein Pancake Mix..imagine! 

He creates delicious Copycat recipes too, like Copycat Kind Bars or
Copycat Panda Express Broccoli Beef. YUMMM-OO!

He has a delightful sense of humor...just check out his "Man Sass" on the sidebar of his blog...what a clown!

Anyway....I'm so pleased and proud to introduce to you my friend...he'll quickly become yours too, I'm sure...

Arman...Take it away Mate!! 

Big Man's World Sugar Free Anzac Biscuits

Hey guys, 

It's Arman here Again! You might remember me from my guest post a month or so ago here and I'm back taking the reigns!

Last week, I announced some big news on the blog- I've gotten a work visa to America! This means that when I meet up with Marsha, I'll be coming armed with a recipe that I know she'd love- These delicious

Sugar Free Anzac Cookies 

(https://www.facebook.com/thebigmansworldbiscuits).

Anzac biscuits are an iconic Australian cookie which I grew up on. They are generally made of whole wheat flour, sugar, butter, rolled oats and golden syrup. When I develop recipes, I tend to give them a healthy makeover without sacrificing on taste so of course I had to do the same with these ones.

These cookies are granulated sugar free, vegan and gluten free. The sweetness comes from the small amount of golden syrup, which can easily be subbed for sugar free maple syrup if you want a completely sugar free cookie. 

For those of you who haven't been to Australia, make these cookies and have a taste of some of the deliciousness that we can come up with.

Actually, I lied. We really don't have too much here. 

Thank you Marsha for letting me share this with you guys so stop on over to check the full recipe out*! I'd love to be friends with you on Facebook** so stop on over and say hi!

-- 

Arman Liew

Healthy Living Blogger

thebigmansworld.com

Connect with me below! 

Twitter

Instagram

Facebook

Pinterest

Thanks and thanks again Arman for your willingness to share. I can hardly wait to enjoy these lovely cookies...made from your own hands!! Hop on over to his Facebook page and show him some 'Like' lovin.

Copycat Starbucks Orange Cake (GF & Naturally Sweetened)

I've been making a number of 'Copycat' recipes lately, have you noticed? 

I was intrigued by this one for 3 main reasons...

It's Gluten Free...(uses almond flour)...is sweetened with agave nectar...and it's unusual, in that you boil 2 whole oranges for over an hour, and then grind the oranges, along with all the other ingredients, in the food processor.  

Not much work involved...MY kind of recipe! 

If you like orange peel, you'll LOVE this cake.  If not, you'll have to pass this one up! 

Truthfully, I've never had Starbucks Orange Cake, but you can be sure I am ELATED that now I can make it home and enjoy more than one piece!

Along with my Starbucks Caramel Frappaccino Light if I want!!!!

I wrapped each piece of cake in saran wrap and froze them.  They were just as tasty and moist when thawed as they were when I first baked them.

I was amazed! that after such a long baking time, how could it possibly be so moist??, but it is!!! In fact, it's SUPER moist!!

The ONLY thing I changed was to use regular sea salt, not the celtic sea salt called for in the recipe. 

I suggest to begin checking for doneness after 35 minutes...it browned rather quickly. 

For the simple recipe & ingredient list, go to Elana's Pantry..
she has some other FABULOUS Gluten-Free recipes there too! 

Linked to Weekend Potluck

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Guest Post - Gluten Free Skinny Oatmeal Dark Chocolate Chippers (Nancy Fox)

I am so honored & delighted to get to share Nancy from Skinny Kitchen with you today!

This will be the first of 2 guest posts she'll be sharing over the next few weeks. 

I've made many of her tasty recipes.  I love that she makes them 'skinny' (I especially love all her Copycat Starbucks drinks that are most often, half the calories!) AND....she includes Weight Watchers points!

Nancy and I have emailed each other many times, but it wasn't until recently that I realized what a BIG NAME gal she is! So proud of her accomplishments and that she was willing to come to a guest post for li'l ole me. 

My son and gr'daughter are eating gluten free...it seems I know many others who are too, so I asked if she'd be willing to share this yummy GF cookie...

(Remember...this is just a sample of the goodness that Nancy shares at her blog, so please pop over there and sample more of her amazing creations!)

Take it away Nancy....

Nancy Fox is no stranger to the food industry. She founded Mrs. Beasley's, a gift-basket company featuring baskets full of decadent baked goods. It became the "hot" gift to give among the Hollywood community. 

Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on "Oprah's Favorites" gift show.

Continuing her passion for cooking and baking Nancy created a recipe website called 

Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.

SKINNY OATMEAL DARK CHOCOLATE CHIPPERS (GLUTEN FREE) 

Prep Time: 15 minutes

Chill Time: 30 minutes

Bake Time: 18-20 minutes

Ingredients

2 tablespoons light butter, melted (I used Smart Balance Light Butter and Canola Oil Blend or Smart Balance Light)

3 cups old fashioned rolled oats or gluten free oats, see shopping tip

1 (14 oz) can fat-free sweetened condensed milk

1 cup shredded sweetened coconut

1 cup dark chocolate chips, I used Ghirardelli 60% cacao bittersweet chocolate chips

1 teaspoon vanilla extract

Parchment paper for baking, see shopping tip

Instructions

1. In a large bowl, add melted butter. Stir in remaining ingredients. Mix well to combine all ingredients.

2. Refrigerate batter for at least 30 minutes so it’s easier to handle. The batter is not your typical cookie batter.

3. To Bake: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Using a tablespoon, scoop 1 level tablespoon for each cookie and add to pan. When scooped it creates a little blob of batter. You’ll need to squish each cookie together a bit.  It does hold together once baked.

4. Place both trays in oven. Bake for 10 minutes. Rotate trays and bake for an additional 8-10 minutes or until light golden brown. Total bake time, 18-20 minutes. If you have batter left, bake remaining cookies.

5. Store cooled cookies in an airtight container or plastic bag. These cookies freeze great too!

Makes 50 cookies total

Healthy Benefits

Rolled oats are very good for you. There is 25 years of clinical proof to show the soluble fiber in rolled oats can help lower cholesterol, which has wonderful benefits for the heart

Dark chocolate has less sugar and the most health benefits. Eating a small amount of dark chocolate is heart healthy. Dark chocolate, not milk or white chocolate, is a potent antioxidant and can help lower blood pressure.

Shopping Tips

I love Ghirardelli 60% cacao bittersweet chocolate chips. Most supermarkets sell them or use your favorite dark chocolate baking chips.

Bob’s Red Mill Gluten-Free Rolled Oats are one of the brands available in many supermarkets and health food markets. There are other brands of gluten free rolled oats available.

Parchment paper is available in most supermarkets in the plastic wrap and foil aisle. It’s packaged the same. Target, Bed Bath and Beyond and Smart and Final also sell it.

Weight Watchers (old points) 1

Weight Watchers POINTS PLUS 2

SKINNY FACTS: for 1 skinny cookie 69 calories, 2.5g fat, 1mg chol, 2g protein, 11g carb, 1g fiber, 15mg sodium, 6g sugar

Thanks and thanks again Nancy for sharing this wonderful cookie recipe!
I sure can't wait to try it. 

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