Friday, January 29, 2010

Oatmeal Raisin Bites

I got this recipe at my last WW meeting, and since I had some whole wheat flour left over from making bread the other day, I just raided my pantry for the rest of the ingredients and went to work. They turned really great, the kids couldn't stop eating them! I had probably a few too many myself too, oops!

Oatmeal Raisin Bites
1 1/2 cup rolled oats
3/4 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp vanilla
1 cup raisins, chopped

Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, salt, and cinnamon. Set aside. Using an electric mixer, cream butter and sugars until incorporated. Add gg and vanilla, mix thoroughly. Add oat mixture and mix until just combined, fold in raisins.

Drop rounded teaspoons of batter about 1 inch apart onto 2 ungreased cookie sheets. Bake for 9-10 minutes for chewy cookies or 11-12 minutes for crisper ones. Remove from oven and let cookies rest for about 2 minutes, then remove to a wire rack to cool completely.

One cookie = 1 WW point

Friday, January 22, 2010

Enchilada Casserole

Last night was Mexican night, so I took some left over shredded chicken and put together a quick and super yummy enchilada casserole. It took a lot of self control to not go back for seconds!

Enchilada Casserole
Sauce:
1 can cream of chicken soup
1 cup sour cream
4 oz green chilies

Flour tortillas (I used about 8)
Shredded chicken
1-2 cups shredded cheese

Coat a 2 qt. casserole dish with non-stick cooking spray. Spread a thin layer of sauce along the bottom, then layer lasagna-style in the following order: tortillas (broken up in quarters), sauce, chicken, cheese. Repeat until your dish is full, but don't add the cheese on the top yet. Bake at 350 degrees for about 15 minutes, then add the cheese to the top. Bake for another 15-20 minutes until hot and bubbly.

Confetti Rice

I haven't done as much exciting cooking lately so I haven't had as much to share, but I tried a little experimenting the other night and I think I found a new favorite rice dish! I got a rice cooker for Christmas and it is my new best friend in the kitchen. If you don't have a rice cooker, though, I think it would probably work just as well on the stove top, just follow the directions on the bag for cooking time.

Confetti Rice
1 cup white rice
2 cups water
2 large carrots grated
3 chicken bouillon cubes

Crush the bouillon cubes in the water, mix the carrots with the rice, and cook!

I served it with some broiled fish and steamed broccoli and it tasted so yummy!