A Cookie to Thank to The Captain

The Captain and I started training for our first half marthon last week. He is not really interested in running but accompanies me to support me and my efforts to take part in this upcoming May race. It is often annoying to me that he runs with so much grace and ease while I struggle, but I am so appreciative of his support that I wanted to reward him.  So I baked some cookies for him. 

He always loves cookies with raisins and this recipe I found in a book called Ultimate Foods For Ultimate Health looked like it would fill the bill.

The recipe calls for margarine but I used butter instead.  And I also subbed quick oats for rolled oats as I think they bake up better in a cookie or in cakes.  Do give them a try!  They only cost 3 P+ for 2 cookies and are well worth it.

The Captain gave them 2 thumbs up!  They are not overly sweet and go nicely with a cup of coffee or a glass of milk or even some holiday egg nog if you are still lucky enough to have some in your fridge.

Oatmeal Raisin Cookies

Makes 50 cookies, 25 servings of 2 cookies each

• 1/2 cup butter
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 2 Tbsp water
• 1/2 tsp vanilla
• 1-1/4 cups whole wheat flour
• 1-1/4 cups quick or rolled oats
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 cup raisins

1. Preheat oven to 375°F.  Line a cookie sheet with parchment paper.
2. In a medium bowl, cream the margarine.  Beat in the sugars until fluffy.
3. Add the egg, water, and vanilla.  Beat until creamy.
4. Add the whole wheat flour, rolled oats, baking soda, and cinnamon.  Mix until combined.  Stir in the raisins.
5. Drop by rounded teaspoonful onto the cookie sheet.
6. Bake for 12 to 14 minutes.  Cool slightly before removing them from the cookie sheet.  Let them cool the rest of the way on a wire rack.

Per serving of 2 cookies.

Weight Watchers P+ = 3.

Calories 108; Protein 2g; Carbohydrate 16g; Fat 4g; Fibre 1g.



Note:

The N.I. given is as I made them, and slightly different from the original recipe in the book because of the ingredient changes.

If the butter is soft it will blend more readily with the sugars.

Beat till creamy and light.

Add the egg, water, and vanilla and beat again.

Blend the dry indgredients into the wet, and then add the raisins.

Drop by spoonfuls onto the pepared baking sheet.

After cooked, let cool slightly on baking sheet before removing to a wire rack to cool completely.

Enjoy with afternoon coffee...

Or with big glass of ice-cold milk.

Printable Recipe

Apples and Butternut Squash Pair in an Easy Casserole

We had left over pork tenderloin for dinner last night and I wanted to dress it up with a lovely and delicious side dish... so I chose this apple and butternut squash casserole.  This is a dish we have enjoyed several times over the past few years.  I cannot recall where the original recipe came from but I know I have reduced the amount of butter and sugar!

It is sweet and savory at the same time, and has a nice soft, creamy texture. It smells soooo good while it is in the oven, cooking.  If you like, toss in a few raisins and add 1 P+ to the total.

Apple and Butternut Squash Casserole

Makes 4 servings

• 1 large apple, cored and sliced thin
• 8 oz. butternut squash, peeled and sliced into  1/8th inch slices 

Topping:

• 1/2 Tbs flour
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• Dash of nutmeg
• 2 Tbs butter 

1. Preheat your oven to 350°F.
2. Coat a 9" x 9" pan with non-stick spray.
3. Layer the apple and butternut squash slices in the pan, 2 layers of each.
4. In a small bowl mix the flour, sugar, salt, cinnamon and nutmeg together.  Add in the butter and crumble with your fingers.
5. Sprinkle crumbled mixture over the apple and squash slices.
6. Bake for 60 minutes.

Per serving.

Weight Watchers P+ = 4.

Calories 134; Protein 1g; Carbohydrate 21g; Fat 6g; Fibre 2g.

Slice butternut squash thinly.

Layer squash and apple in pan.

Mix dry topping ingredients together.

Mix in butter till crumbly.

 

Sprinkle topping over layered squash and apples.

After it bakes for an hour...

 

It can easily removed from pan to serve.

Printable Recipe

Easy and Quick Potato-Veggie Frittata

One of the best things about having some potatoes cooked and stored in the refrigerator, is that I can put together lunch pretty quickly when we have had a busy morning. I just need to select a protein and some vegetables, and it all comes together quite nicely. The possibilities are quite endless, limited only by the contents of the food lockers.

Today I decided to make up a potato and veggie frittata and it was delicious... just the thing for a warm lunch on a cool day. And the ingredients are things that most of us would normally have on hand, too.

Serve this with a glass of milk, and a piece of fruit, for a complete, nutritious lunch.



Potato and Vegetable Frittata
Makes 2 servings

• 1 medium potato, baked and cooled
• 1 thin slice of white onion, diced
• 1 small tomato, cut in small pieces
• 1/2 cup spinach leaves, chopped
• 2 white mushrooms, sliced
• 1 large fresh egg
• 3/8 cup egg whites
• Salt and pepper to taste
• Sprinkle of crumbled bacon bits, optional *

1. Dice the potato and place in a frying pan that has been coated with non-stick spray, over MEDIUM heat.
2. Add the vegetables and cook till soft, approximately 5 minutes.
3. Meanwhile beat the egg and the egg whites together in a small bowl.
4. Pour the egg mixture over the contents of the frying pan, and sprinkle with salt and pepper.
5. Cover and allow to cook for another 5 or 6 minutes. It will be done when no longer shiny.
6. Divide in half and put on 2 plates to serve. Sprinkle with bacon bits if desired.

Per serving, not including bacon bits.
Weight Watchers P+ = .
Calories 130; Protein 10g; Carbohydrate 17g; Fat 3g; Fibre 2g.
* Adding 1 tsp of bacon bits adds 1 WW P+ to the meal.

Cook the veggies...

and then add the egg mixture.

When cooked, remove from heat and divide in half to serve.

Sprinkle with cooked, crumbled bacon if you like.

Printable Recipe