Peanut Butter Energy Bites

(makes 18-20 bites)

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup wheat germ

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

{note} When I made these, they were a bit dry. If you have that problem (which probably has t do with your peanut butter, as I always pour the oil off of my new jars of PB), just add more PB and honey until it will hold together.

*original recipe on smashedpeasandcarrots.blogspot.com

Peanut Butter Bars

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg, beaten

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool before cutting.

{note} The batter for these is really thick. I had to spread it in the pan like you do icing. Also, they would be good without the chocolate chips (or with peanut butter chips) if you don't do chocolate. I think they'd also turn out well with less sugar, but I've only made them the one time, so I don't know for sure.

Baked Chicken Flautas

{makes 8}

1/3 cup cream cheese, softened (or plain yogurt)
1/4 cup salsa
1 Tbs lime juice
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbs chopped fresh cilantro
2 Tbs chopped green onion
2 cups shredded cooked chicken
1 cup grated cheese
8 medium tortillas or 12 small tortillas

Heat oven to 425. Line a baking sheet with foil and ightly spray with oil. Mix everything but the tortillas in a bowl. Lay the tortillas out and place a line of filling down the center, staying about 1/2" from the edges. Roll up as tightly as you can and place seam-side down on the baking sheet, arranging so they aren't touching. Spray tops with oil and sprinkle with salt. Bake 15-20 min, or until crisp and starting to brown. Serve with something to dip in: sour cream, salsa or guacamole.

Chicken Shawarmas

{like a gyro}

3 chicken breasts, cut into thin strips
1 cup plain yogurt
2 T lemon juice
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp cayenne
3 cloves minced garlic
1 Tbs oil

3 slices of pita bread, cut in half to make pockets
veggies (such as cucumber and tomato), sliced
hummus (optional)
plain yogurt (optional)



Mix chicken through oil together in a container and marinate for 8 hours, or overnight. Remove chicken from marinade and cook in a skillet.

Fill pitas with chicken, veggies, hummus and yogurt.

Serves 6.

High Protien Pancakes

We eat these with strawberries and syrup (or Levi likes them rolled up with jam). Any way you make them, they're good and good for you. Makes about 20 pancakes.

8 eggs
16 oz cottage cheese (low-fat is fine)
1/2 c oatmeal
1/2 c oat bran (I usually use flax meal or wheat germ)
2 T canola oil

Put all ingredients ina blender and process until smooth. Cook 1/4 cup at a time in a griddle 1-2 minutes per side.

{per pancake}
Calories: 68.1
Fat: 3.8g
Carbs: 2.8g
Protein: 5.7g

Light Baked Potato Soup

{from Cooking Light}

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Soft Pretzel Bites

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons salt
1 pkg active dry yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda

1 large yolk beaten with 1 tablespoon water

1 tablespoon coarse salt
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds
1/2 teaspoon garlic powder

Combine water, sugar and salt in a large bowl of your stand mixer. Sprinkle the yeast on top and let sit 5 minutes until it foams up. Add in the flour and the butter and use the dough hook attachment to mix on low speed until combined. Up the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. Remove the dough, clean the bowl and oil it up with a bit of vegetable oil. Place the dough back inside the bowl and cover it with plastic wrap. Let it sit in a warm place for about an hour until it has doubled in size.

Preheat oven to 450F and line 2 sheet pans with Silpat liners (or brush with vegetable oil) and set aside.

In a large pot, bring the 10 cups of water along with the baking soda and bring to a rolling boil.

In a small bowl, combine the salt, sesame seeds and garlic powder.

Meanwhile, divide the dough into 4 sections (like cutting a pie) and roll out the dough using your hands into a long snake. Cut the dough into 1 inch sections. Repeat with the remaining dough. Lightly roll each section into balls.

Drop the pretzel bites one at a time into the boiling water for about 30 seconds. Remove with a slotted spoon and place onto the prepared sheet pans. Brush each ball with the yolk & water mixture and then sprinkle with the salty seed mixture. Bake for 12 - 14 minutes or until the pretzel bites take on a dark brown colour. Cool on a wire rack for 5 minutes before serving. Makes about 60 bites.

These are best fresh out of the oven, but still are great cooled off. Next day reheat in the oven. Serve with mustard or fondue.

{Adapted from Alton Brown and poppytalk}