Fruit Filled Bars

I have loved jam-filled bar cookies since I was a little girl and made the recipe out of "Make a Treat with Wheat." Doesn't that title make you wanna crack it open and get all that fiber flowing in your veins? Anyway, this is the Weight Watchers version, not as rich and buttery, but certainly tasty. (3 points each)

Easy Fruit Filled Bars

1 c. whole wheat pastry flour (I used 1/2 c. regular whole wheat, and 1/2 c. all purpose flour)

3/4 c. quick oats

1/2 c. brown sugar

1/4 c. pecans, chopped (I left these out, and it was fine)

1/2 t. cinnamon

1/2 t. baking soda

1/4 t. salt

1 egg white

2 T. canola oil

1 T. fat-free milk

1 (10 oz.) jar fruit spread (I used apricot pineapple, but you can use your favorite jam)

Preheat oven to 350 and grease/spray 9x9" pan.

Combine flour, oats, brown sugar, nuts, cinnamon, baking soda, and salt. In small bowl, whip together egg white, oil and milk. Add egg mixture to flour, stirring until well blended. With fingers, blend until it forms moist crumbs. Reserve 1 c. of crumbs, firmly press remaining crumbs into prepared pan.

Bake until set and lightly browned on edges, about 10 minutes.

If needed, place fruit spread in small microwave-safe bowl, and warm slightly until easily spreadable. Spread jam evenly over warm crust and top with reserved crumbs. Bake until jam is bubbly at the edges and top is lightly browned, 15-20 minutes. Let bars cool completely before cutting. Makes 16 bars.

Avocado & Chicken Salad

This is one of my favorite summer lunches. I don't have an exact recipe.

Avocado & Chicken Salad

1 Avocado

1 can of Chicken Breast

Mayo

chopped Celery

Curry Powder

Pepper

Chicken Salad:

Put 1 can of Chicken Breast in a bowl. Mix in a (2-3) of spoons full of Mayo. Mix in Curry Powder to taste. Add chopped Celery to mixture.

Place cut up Avocado on a plate. Top with Chicken Salad mixture. Add pepper to taste.

Cheese Tortellini Salad

Cheese Tortellini Salad

Cheese Tortellini (I used the double pack from Costco)

Bernsteins Italian dressing

Olive Oil

Salt

Pepper

Julienne sliced Sun Dried Tomatoes

Fresh Basil

Crushed Red Pepper

Parmesan Cheese

Cook the Tortellini per instructions on the package. Strain it. Once the Tortellini is room temperature add Bernsteins Italian dressing (I used the whole bottle for my double pack of Tortellini), a little Olive Oil (helps keep the pasta from sticking to each other), Salt & Pepper, Sun Dried Tomatoes, Fresh Basil, a little crushed Red Pepper, and some Parmesan Cheese. Refrigerate until ready to be served.

* I do not have exact measurements. Just put in how much you want and what looks good. It is really simple and great for summer BBQs!

Enjoy!!!

~Amy

Garden Lasagna

I am proud to say that with my husband's help I made my first lasagna! I think I haven't made it in the past because it has too many steps, and also because I need more roughage in mine! Sorry I don't have a picture.

1 pkg lasagna noodles
1 lg carton ricotta cheese
2 eggs
Italian seasoning
1 lg zuchinni, chopped
1 lg squash, chopped
1/2 bag shredded carrots
2 T. minced garlic
1 can sliced olives
fresh spinach
1 onion, chopped
1 pkg regular pork sausage
1 lg can diced tomatoes w/juice
1 reg can tomato sauce
4 c. shredded mozzarella cheese
parmesean cheese
garlic powder

*Cook and drain noodles, set aside. Cook sausage & onion until brown. Rinse & drain. Combine with tomatoes & sauce and set aside. Sautee vegetables and garlic in butter. Add spinach and olives for the last minute. Beat eggs & combine with ricotta and seasoning. Layer noodles on bottom of pan. Add cheese mixture, veggies, sauce, and sprinkle lightly with mozz cheese and garlic powder. Repeat layers. Top with another blanket of noodles & sauce. Top w/rest of mozz cheese. Sprinkle w/parmesean and garlic powder. Bake at 350 for 45 minutes or until top is golden brown.

Mozzarella & Tomato Salad Wrap

Mozzarella & Tomato Salad Wrap

Ingredients:

• Flat Out
• Romaine Lettuce
• Tomato
• Mozzarella
• Balsamic Vinegar

*You can buy them at Costco in a 3 pack.

Fill the Flat Out with Romaine Lettuce, chopped tomato, and cut up Mozzarella. Drizzle Balsamic Vinegar over the top and simply make it into a wrap! They are great for lunches!

Enjoy!!!

~Amy

Banana Muffins

Banana Muffins

1/2 c. Shortening

1 c. Sugar

1 Egg

2 Bananas (mashed well)

1 c. Milk

2 c. Flour

1 tsp. Baking Soda

1/4 tsp. Salt

Bake 15 min @ 375*

*The mini muffins are great for the little ones!

If you are not big on Bananas, try the Brown Sugar Muffins.

Brown Sugar Muffins

1/2 c. Shortening

1 c. Brown Sugar

1 Egg

1 c. Milk

1 tsp. Vanilla

2 c. Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1/2 c. Nuts (optional)

Bake 15 minutes @ 375*

Enjoy!!!

~Amy

Chicken Barbeque Salad

This is a really big bowl...perfect for tossing!

This has plastic wrap on top so not as bright.

Where are those avocados? It needs the green. :)

Chicken Barbeque Salad

This will feed a large group of people. I had it a couple weeks ago at my little sisters bridal shower. It was so YUMMY! I made it last week and split it in two bowls. One for my family and I took one to a friend who recently had surgery. You can definitely downsize to suit your needs. I put it together (about an hour before) , the bacon and chicken I had cooked previously. I waited to add avocado's at the last minute so they wouldn't turn brown. I forgot to take a picture with them. I knew I would....dang....they made it even prettier (I LOVE avocados). So picture how great it would look with avocado's between chicken and tomatoes.

Whole pkg. romaine lettuce chopped small (about 6 heads in lg. pkg from Costco)

1 can corn, rinsed

2 can black beans, rinsed

6 tomatoes, chopped small pieces

3 avocados, chopped

1 lb. bacon, cooked and broken in small pieces

1/2 head purple cabbage, shredded finely

5 chicken breasts, barbequed, chopped small, then added lots more barbeque sauce, put in tupperware bowl and tossed with bbq sauce. I actually grilled my chicken the night b4. It's served cold.)

1 pkg. Scotia Cheese, finely shredded I could not find this cheese. So I tried fetta.... it was a little strong for me. I think next time I'll just use a finely shredded....whatever is in my fridge. I love cheese, I think it would be good with almost any kind. Even blue cheese crumbles (again a little strong so not too much.

2 cups roasted & salted Sunflower seeds

1/2 large bottle of Ranch Dressing

I put the lettuce in the bottom, then put little piles of each item around edges in a circle, and the cheese in the center and left it for display. Then when time to serve toss it with the Ranch Dressing. We tossed without dressing and added our own so we could keep leftovers in fridge without getting too soggy. I ate it for three days in a row. Never got sick of it! Perfect summer lunch or dinner! Enjoy!