Graham Cracker Chocolate Chip Cookies
℅ Buns in My Oven
1/2 cup (1 stick) butter, room temperature
1 cup brown sugar
2 teaspoons vanilla
1 egg
1 1/2 cups graham cracker crumbs
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Directions
In the bowl of a stand mixer, cream together the butter and sugar until creamy.
Beat in the vanilla and egg until well combined.
In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
Stir in the chocolate chips.
Using a medium cookie scoop, drop balls of dough onto a parchment lined baking sheet. Bake for 7 minutes. Cookies will look slightly underdone, but should set up nicely as they cool.
Baked Pasta with Sausage and Spinach
℅ Skinny Taste
- olive oil spray
- 1/2 cup grated Pecorino Romano
- 8 oz fat-free ricotta
- 8 oz part-skim mozzarella, shredded
- 14 oz uncooked sweet Italian chicken sausage, removed from casing
- 12 oz high-fiber or low carb rigatoni pasta
- 1 tsp olive oil
- 2 cloves smashed garlic, roughly chopped
- 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
- salt and fresh pepper to taste
- 4 cups marinara sauce
Directions
Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cookon low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Coverwith the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cookon low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Coverwith the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.
Southwest Pepper Turkey Egg Cups
Ingredients
8 oz. deli pepper turkey, cubed
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 cup diced onion
3 large eggs
5 large egg whites
salt & pepper, to taste
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 cup diced onion
3 large eggs
5 large egg whites
salt & pepper, to taste
Directions
Preheat oven to 350 degrees. Spray 12 muffin tins with nonstick cooking spray and set aside.
In a medium nonstick skillet, spray with a little nonstick cooking spray and sauté peppers and onions until browned and tender, 5 minutes. Remove from heat.
In large bowl, whisk eggs and egg whites together with salt and pepper. Stir in turkey and cooked veggies. Using 1/4 cup measure, pour into prepared muffin tins.
Bake 12-15 minutes or until egg is cooked completely. Cool 5 minutes then remove all egg cups from warm pan.
Store in airtight container in refrigerator for up to 3 days. To reheat, microwave for 30 seconds.
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