PB and Brown Rice Krispie Treats

5 c brown rice cereal (I use organic)
1/2 c. of natural peanut butter
1 T. unsweetened cocoa powder

1/2 cup honey
1/2 cup dried cranberries, chopped (as fine as you wish)
Cooking spray


Place peanut butter in microwave-safe bowl and set in micro until melted; Stir in flax seed and honey and mix well; Gently mix bowl of cereal (1 c. at a time); Add cocoa powder and mix well; Place mixture in 9x13" pan; Cover and set in freezer until formed; Cut into square and enjoy! Store in refrigerator. Makes 18 pieces.

Per Serving Pieces:

Cal. 113.75
Protein: 3.9g
Sugar: 1.13g
Fiber: 3 g

Gluten Free/Diary Free Mixed Cereal Munch

Cranberries are packed full of vitamins that can help one avoid urinary tract infections, kidney stones, high cholesterol and even cancer. These powerful berries have also been shown to aid the body in fighting against macular degeneration. In addition, cranberries can help aid in recovery from a stroke, and can help blood vessels to function better. 
Proanthocyanidine, a compound found in cranberries, prevents plaque from forming on teeth.

Try this satisfying snack that are made with this super little fruit along with protein!

3/4 cup honey
3/4 cup natural peanut butter (Smooth or Chunky work) 
1/3 cup dried cranberries (or your favorite dried berry)
4 cups organic Honey Nut o's
4 cups corn flakes 

Directions
Preheat oven to 325 degrees; In a large pot combine honey and peanut butter and melt together; Add cranberries and cereal and mix well; Place a sheet of parchment paper on a large cookie sheet or a 9x13 cake pan and spray with cooking spray; Pour contents onto greased paper and smooth out evenly; Bake at 325 for 15-20 mins, turning once. Once cool break into big size pieces and chill in fridge for at least 30 minutes. Scoop desired amount into air tight containers or baggies. Great for lunches or on-the-go snacks! Kids LOVE them!

Number of Servings: 24

Calories: 126.6 
Total Fat: 4.4 g 
Cholesterol: 0.0 mg 
Sodium: 113.7 mg 
Total Carbs: 19.3 g 
Dietary Fiber: 2.1 g 
Protein: 2.8 g

Mango Salsa 

Serves 2 Calories: 161.5 Protein:  2 Carbs:  25 Fats:  7.9 

1 ripe mango (look for red, yellow, green in color and soft but not mushy) 
1 Serrano Chile, seeded and diced 
½ red bell pepper, seeded and diced 
½ juice from lime or lemon 
½ diced ripe but firm avocado 
1 smashed, minced garlic clove 
2 tablespoons fresh, chopped mint 
2 tablespoons fresh, chopped parsley 
4 tablespoons fresh, chopped cilantro 
Salt and pepper to taste 

Chicken Marsala

Do you ever get home from a busy day whether it is working, carpooling or just running around and not have a plan for dinner? Here is a simple and healthy dinner that you can make in less than 30 minutes.

 4 servings
Preheat oven to 375

• 4 -6 oz boneless, skinless chicken breasts
• 2 Tbsp. olive oil
• ½ cup Marsala cooking wine
• 1 cup small Crimini mushrooms
• 8 garlic gloves peeled and sliced
• 3 lemons zest removed and saved
• 4 fresh rosemary sprigs
• Salt and pepper to taste

Place chicken in a roasting pan, drizzle with olive oil. Season with salt and pepper. Pour Marsala wine over chicken and squeeze the juice of the lemons.Add mushrooms and sprinkle the lemon zest, chopped rosemary and garlic slices over the chicken. Bake for 10 minutes, lower the temp to 350. Spoon juice over chicken and bake for another 15 minutes.
 
Steamed Yellow Summer Squash and Zucchini (Start veggies with 15 Minutes left on chicken) 

• 1 lb yellow summer squash & zucchini, sliced
• Salt and pepper to taste
• Steam veggies for 10-15 minutes depending on size
• Season with salt and pepper
• Top with 1 Tbsp shaved Parmesan cheese

Add a fresh green salad and you are set. 

Enjoy!!

Whole Grain Panzanella

Straight from the garden!

Try this quick and tasty vegan salad/meal on your family tonight ~ I bet they won't miss a thing!

Ingredients

2 c whole-grain bakery-style bread, cut into 1/2 inch cubes
1/2 c red onion diced
4-5 tomatoes, diced 
1 cucumber, peeled and diced 
2 garlic cloves, chopped
1/2 t black pepper
1/4 c parsley, chopped
1/4 c fresh basil, chopped, or 2 tablespoons thyme, fresh
1/2 head Romaine lettuce, torn into bite-size pieces, 
1/2 cup feta cheese, crumbled
2 t Dijon mustard or any spicy mustard
2 T red wine vinegar
3 T ev olive oil

Options:  1 T capers, drained and rinsed; yellow peppers

Directions

Preheat the oven to 375 degrees.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.

Makes 6 two-cup servings.

Super Moist Sweet Bread (made with baby food)

1 c. butternut squash baby food  (I used Gerber brand)
1/2 t. baking soda
3/4 t. baking powder
1 c. whole wheat flour
1 t. real vanilla extract
1/4 t. salt
2 egg whites
1 T. nondaiy butter 
1/2 honey OR 1 c. RAW sugar OR 1 c. other granulated natural sweetener
1/4 c. mini semisweet chocolate chips OR dried blueberries OR chopped nuts
1/4 c. wheat germ

Preheat over to 350 degrees.  Combine all ingredients in a bowl and mix well by hand.  Cut a piece of parchment paper to fit the bottom of the loaf pan; put it in the bottom of the pan and spray it with cooking spray. Pour batter and cover it loosely with foil; bake for 30 mins.  

Remove foil and bake for additional 20 mins or until a toothpick inserted in the middle comes out almost clean; cool completely, slice, serve and smile!

This bread is so moist! It has to do with sealing in the moisture from using parchment paper!

Low Cal/Low/Sugar/Low Fat HIGH FLAVOR Eggnog

Low Fat, Calorie, Sugar 

Eggnog

4 Cups Skim Milk
2 Egg Whites
2t Vanilla Extract
4T Splenda
1t Rum flavoring
Ground Nutmeg


Directions
Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool. Beat the egg whites until soft peaks form. Add to the egg custard mixture with the vanilla, sweetener, and flavoring. Mix lightly. Cover and chill. Pour into serving cups and sprinkle with nutmeg.

Number of Servings: 5

Nutritional Info
Amount Per Serving
Calories: 70.1
Total Fat: 2.3 g
Total Carbs: 7.7 g
Protein: 5.9 g