Cheerios Breakfast Cookies

Cheerios Breakfast Cookies

A delightful recipe using Cheerios in a healthy breakfast cookie.

Ingredients

3/4 cup granulated sugar
1/4 cup canola oil
3/4 cup peanut butter
1/4 cup water
1 tsp. vanilla extract
1/4 cup egg substitute (such as Egg Beaters)
1-1/2 cups white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups old-fashioned or quick-cooking rolled oats
3 oz. mini chocolate chips
3 cups Cheerios cereal

Directions

Preheat oven to 375 degrees F. Beat sugar, canola oil, peanut butter, water, vanilla and egg substitute together with an electric mixer until well-combined. Stir in flour, baking soda, salt, oats and chocolate chips. Very gently, fold in the Cheerios. Drop the dough (it will be sticky) by rounded quarter-cupfuls onto an ungreased or silpat-lined cookie sheet. Flatten the dough gently with your fingertips.

Bake cookies in the preheated oven 13 to 15 minutes until lightly browned around the edges. Cool completely before serving. Store in an airtight container or freeze in a sealed Ziploc bag for up to two months.

Makes 20 breakfast cookies.

Per cookie: 206 calories, 10 g fat (2 g saturated fat), 0 mg cholesterol, 26 g carbohydrate, 3 g fiber, 6 g protein, 9% Vitamin A, 2% Vitamin C, 3% calcium, 21% iron

Notice that these "cookies' are 206 calories per cookies.. So one would be a good breakfast...

Low Carb Tapioca Pudding

Low Carb Tapioca Pudding

Ingredients:

3 Tablespoons Tapioca Pearls
3/4 cup lite coconut milk
3/4 cup water
1 1/2 cups heavy cream
1 fresh vanilla bean or vanilla powder
1 cup Splenda
1 Tablespoon liquid sweetener
1 pinch salt
2 egg yolks

Directions

Soak the pearls in water overnight, covered well with water. Drain the water off. Heat the coconut milk, water, cream, vanilla bean (split and scraped) or vanilla powder, and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often. Add the sweeteners and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.

Put the yolks into a bowl and stir in some of the tapioca mixture to equalize the temperature. Add to the pan while stirring. Pour into a bowl and cool.

Makes 6 servings. Using Splenda = 51 total / 8.5 per serving

This will yield a tapioca pudding less dense with tapioca pearls than you might be used to in high-carb versions, but still tastes great and is very satisfying if you miss tapioca pudding.

Turkey Tatatouille

Turkey Tatatouille

INGREDIENTS:

2 tablespoons olive oil, divided
1 pound turkey cutlets
1/2 small eggplant, chopped into bite-sized pieces*
1/2 small zucchini, chopped into bite-sized pieces
1/8 cup chopped red bell pepper
1/2 cup sliced mushrooms
1 clove pressed garlic
1/4 cup tomato puree
1/2 teaspoon basil
1/4 teaspoon sugar
Salt and pepper, to taste

INSTRUCTIONS:

COOKING INSTRUCTIONS:
Sprinkle cutlets with salt and pepper. Heat 1/2 tablespoon of the oil in a skillet with a tight-fitting lid over medium heat; cook cutlets for 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in the skillet; add eggplant, zucchini, and bell pepper; cook for 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil and sugar; blend well. Bring to a boil, reduce heat, cover and simmer for 5 minutes; season to taste with salt and pepper.

Return turkey cutlets and their juices to the skillet; cook, uncovered, for 2 to 3 minutes, or until heated through.

NUTRITION per serving: 411 Calories; 19g Fat; 46g Protein; 15g Carbohydrate; 5g Dietary Fiber; 100mg Cholesterol; 222mg Sodium. Exchanges: 6 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat. Points: 9