Oatmeal Chocolate Chip Cookies

As I mentioned last week I had been craving these cookies for days, so I indulged myself. I made a double batch and froze half of the batter in pre-portioned balls, I lined the dough (scooped like the ones for baking) on parchment paper and froze them. This way I can have fresh cookies whenever I want them without the mess.
The cooked cookies also freeze well, though it is best to separate the layers with parchment paper.
• 1 stick butter, room temperature
• 1 cup brown sugar
• 1 cup granular sugar
• ½ cup applesauce
• ½ teaspoon salt
• 1 egg
• 3 tablespoon egg white substitute
• 2 teaspoon vanilla extract
• 1 ½ cup whole wheat flour
• 2 cups oatmeal
• 2 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 2 cups chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, cream together butter, applesauce, sugars, and salt. Add egg, egg white, and ¼ cup water; mix well until combined.
In another bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda and nutmeg. Fold into the butter mixture until well combined. Add chocolate chips and stir until well combined.
Using a 1-inch ice cream scoop, scoop at cookie dough onto the prepared baking sheets, about 1 ½ inches apart. Bake for 18-20 minutes, rotating sheets halfway through cook time.
Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack.

Yields 1 cookie per serving, 2 points per cookie




Oatmeal and iced coffee

It’s an iced coffee morning. By default I guess you could say. It isn’t super hot here yet and we have substantial cloud cover which hints at the beginning of monsoon season. I am keeping my fingers crossed that the real rain won’t come until next week. I do not want rain to ruin my chances of getting out and running errands this weekend.
Carver went for his, now standard, Saturday morning bike ride while I got some extra shut eye.
Breakfast today was applesauce oatmeal topped with a dollop of Justin’s maple almond butter. Total of 4 points plus.
Mostly errands and cleaning on today’s agenda. Today’s biggest project is our meal plan for next week.



what’s a girl to do… with an empty kitchen?

My kitchen is in a pretty sad state right now… On the 86 list currently: beer, diet coke and cookies. I know these aren’t the healthiest things but they are my little treats throughout the day. I’m getting into dangerous waters because on our endangered list are: lean protein, fruit, and granola bars. And beyond that the last package of chicken we have would not defrost in a timely manner so we opted for Thai food tonight, chicken tomorrow. The take out put me over my normal point allotment for today but so long as I don’t make a trend of this or overeat like crazy for the next few days this will not make much of a difference. I put a lot of focus on snacks today so be sure to check out the Snack Attack page.

Today’s Food Journal

Breakfast: 1/2c oatmeal, 1/2c coffee

Lunch: 1c turkey chili, 2t sour cream, 1 chocolate chip cookie, 1/2 large orange, 2c black tea

Dinner: 2 chicken satay, 1t peanut sauce, 1c drunken noodles, 1 chocolate chip cookie, 1 miller lite

Snacks: 1 tall skim latte, 1 large banana, 4 chocolates

Lemon Chicken with Broccoli (adapted from Weight Watchers)

  • 2 tablespoon flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12 oz chicken breast, thinly sliced
  • 2 teaspoons olive oil
  • 1 ½ cup vegetable broth, low sodium and fat free
  • 2 teaspoon minced garlic
  • 2 ½ cups broccoli, cut into bite-sized pieces
  • Zest and juice of one lemon
  • 2 tablespoons chopped parsley

On a plate, combine 1 ½ T of flour, ¼ t of salt and pepper; add 12 oz chicken and turn to coat. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. In a small cup, stir together remaining 1/2 c of broth, ½ T of flour, and ¼ t of salt; add to skillet and bring to a simmer over low heat. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Yields about 1 cup per serving. Points Plus: 4