MINESTRONE SOUP

HEALTHIFIED CHICKEN MINESTRONE SOUP

http://www.eatbetteramerica.com/Recipes/RecipePrint.aspx?id=49284&revs=&text=Smalltext

So good. Jackson loved helping me make it. We had it with grilled cheese sandwiches on homemade wheat bread - yum!

75% less sat fat • 50% less cholesterol than the original recipe—see the comparison. Minestrone, an Italian vegetable soup, is a healthy option for lunch or dinner. Use low-sodium chicken broth and boneless, skinless chicken breast to keep the sodium and calories in check. 

prep time:25 min

start to finish:45 min

makes:8 servings

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1	tablespoon olive oil
1	cup sliced carrots
1/2	cup chopped celery
1/2	cup chopped onion
5 1/4	cups Progresso® reduced-sodium chicken broth
2	(15 oz) cans Progresso® cannellini beans (white kidney beans), rinsed and drained
8	ounces skinless, boneless chicken breast, cut into bite-size pieces
1	cup fresh green beans cut into 1/2-inch pieces (4 ounces)
1/4	teaspoon black pepper
1	cup dried multigrain bow tie pasta
1	medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1	(14.5 oz) can Muir Glen® diced tomatoes with basil and garlic undrained

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1.	In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
2.	Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.

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Nutritional Information

1 1/3 cups: Calories 210 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat0g);Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 6g); Protein19g Percent Daily Value*: Vitamin A 60%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges:2 Starch; 0Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

PRINT RECIPE

These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.

CHEX MIX

THERE ARE DIFFERENT VARIETY OF CHEX MIXES TO TRY IN FHE FOLDER

CHEX CARAMEL CHOCOLATE DRIZZLES

Scott saw this on the back of the Chex box and wanted to try it.  Jackson made it one Sunday night and everyone loved it!  We had it for dinner with apples, celery and peanut butter.

3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
1/2	bag (14-oz size) caramels (about 25)
2	tablespoons butter or margarine
2	tablespoons milk
1/4	cup semisweet chocolate chips

How-To

For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.

1.	In large microwavable bowl, mix cereals.
2.	In medium microwavable bowl, microwave caramels, butter and milk uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated.
3.	Microwave on High 3 to 4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g);Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 9g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*% Daily Values are based on a 2,000 calorie diet.

CHEX PARTY MIX

1/4 cup margarine or butter, melted

4 1/2 tsp. Worcestershire Sauce

1 1/4 tsp. Seasoned Salt

8 cups Chex cereal

1 cup Peanuts

1 cup pretzels

Combine butter, Worcestershire sauce and seasoned salt; mix well. Pour cereal, nuts and pretzels into large ziplock bag or a big bowl.

Pour margarine mixture over cereal mixture inside bag or bowl. Shake or mix until well coated.

Oven:

Preheat oven at 250. Pour contents into a roasting pan. Bake 1 hour, stirring every 15 minutes.

Microwave:

Pour into a large microwave safe bowl. Microwave on high 5-6 minutes, stirring every 2 minutes. Make sure to scrap sides and bottom of bowl.

Crockpot:

Cook on low for 2 1/2 hours, stirring every 30 minutes. Remove lid and cook another 30 mintues on Low. (a recipe with different ingredients - crockpot cookbook pg. 17)

Cool on paper towels and store in a airtight container.

SWEET CHEX MIX

Burrelle's cookbook pg. 39

So good, very easy to make, really sweet

Mexican Hot Chocolate Chex® Party Mix

I liked this but not as much as I thought I would.  Like the healthified pumpkin (see below) better.  Think I might like this better without the vanilla chex. Next time I would add an extra cup of the other cereals and eliminate the vanilla.

Savor the flavors of Mexican Hot Chocolate any time of year in this dynamite party mix.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

servings

2

cups Vanilla Chex® cereal

2

cups Chocolate Chex® cereal

2

cups Cinnamon Chex® cereal

1/4

cup butter or margarine

1

cup semisweet chocolate chips

1/4

cup sweetened condensed milk

1

teaspoon ground cinnamon

1

cup flaked coconut

1 1/2

cups mini marshmallows

1. In large microwaveable bowl, measure cereal. Set aside
2. In 2-cup microwavable measuring cup, heat butter and chocolate chips on High 1 minute or until almost melted; stir and microwave another 30 seconds or until mixture can be stirred smooth; stir in condensed milk, heat 30 seconds or until boiling; stir in cinnamon. Pour over cereal mixture, stirring until evenly coated.
3. Microwave on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in coconut and marshmallows. Pour onto waxed-paper lined pan to cool.

Makes 16 servings

CHEX PUMPKIN PIE CRUNCH

This was really good.

1/4cup brown sugar

1tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex™ cereal 

2 cups Wheat Chex™ cereal

2 cups Honey Nut Chex™ cereal 

8 oz pecans

 In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

CINNAMON-APPLE CHEX MIX

We really liked this. Easy to make.

5 cups Wheat Chex cereal

1 cup whole almonds (can use lightly salted)

1/4 cup butter or margarine

1/3 cup packed brown sugar

2 TBSP light corn syrup

1 tsp cinnamon

1 cup chopped dried apples

1/2 cup vanilla yogurt-covered raisins

Heat oven to 300. In an ungreased 9x13, mix cereal and almonds. In a saucepan mix butter, sugar, corn syrup and cinnamon to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake for 15 minutes. Stir in apples; bake 15 minutes longer. Spread on waxed paper or foil to cool. Place in a serving bowl; stir in raisins. Store in airtight container.

Healthified Chex® Pumpkin Pie Crunch

Makes the apartment smell so yummy and is really good.

Ingredients

1/4 

cup brown sugar

1 

tablespoon pumpkin pie spice

2 

tablespoons margarine or butter

2 

teaspoons vanilla

2 

cups Cinnamon Chex® cereal

2 

cups Wheat Chex® cereal

2 

cups Honey Nut Chex® cereal

4 

oz pecans

Directions

• Step1In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Step2Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

The Original vs. Healthified

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are goodand good for you.

Before	After
1/4 cup brown sugar	1/4 cup brown sugar
1 tablespoon pumpkin pie spice	1 tablespoon pumpkin pie spice
1/4 cup butter	2 tablespoons margarine or butter
2 teaspoons vanilla	2 teaspoons vanilla
2 cups Cinnamon Chex® cereal	2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal	2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal	2 cups Honey Nut Chex® cereal
8 oz pecans	4 oz pecans