Easy {Low Fat} Cool Whip Cookies

I LOVE desserts. Who doesn't?!

Being somewhat of a healthy food freak, I'm always trying to find some new, great low-fat recipe for cookies, brownies, cake, etc. But after trying a new low-fat dessert recipe I'm usually dissappointed.  But not with these cookies! Get this: these cookies are made from a cake mix, eggs, and COOL WHIP!!!

No joke! Who woulda thunk it?! Cool Whip + Cake Mix = yummy, soft, easy, low fat cookies! And you can use whatever cake mix you like or have on hand in your cupboard. I had a spice cake mix so I used that. They tasted like gingerbread cookies, it was awesome!! I've made chocolate ones and they were fantastic! Next up, strawberry! I used the Cool Whip Lite brand for fewer calories and you can use the low sugar cake mixes too!

 Mmmmmm...so good with a cold glass of milk!

COOL WHIP COOKIES:
Printable Recipe HERE
Ingredients:

• 1 (18.25-oz) box cake mix, any flavor
• 1 (8-oz) container Cool Whip (I used Lite)
• 2 eggs
• powdered sugar, for rolling

Directions:

1. Beat together Cool Whip and eggs. Add the cake mix and stir together. Dough will be really thick. Chill in refrigerator for 30 minutes.
2. Preheat your oven to 350 degrees F. Spray a cookie sheet with cooking spray or use parchment paper.
3. Pour about 1/3 cup of powdered sugar into a small bowl. Drop chilled dough by tablespoon (I used a cookie scoop) into powdered sugar and roll dough around until covered. Bake for about 9-11 minutes. Bake time depends on size of cookies so keep checking to see if cooked! Cool on baking rack and ENJOY!! 

Have you tried this recipe? What did you think?? I can't wait to play around with it more to see what other results I get!

 If you're looking for some more yummy dessert ideas, check these out:

Low Fat Chocolate Cookies

Cinnamon Roll Cookies

Low Fat Diet Dr. Pepper Brownies

Chocolate Waffle Cookies

Marshmallow Cloud Cookies

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Easy One Dish Turkey (or Chicken!) Casserole

For Thanksgiving this year, I cooked an 18 pound turkey. This was a pretty big deal for me because I've only cooked one other turkey before and I pretty much screwed that one up so I wanted this one to be perfect. I borrowed my friend Jenn's roaster and roasted up my huge turkey to perfection this year. I was pretty proud of myself! But when the big day was over, I had a whole huge container of leftover meat.

After several days of eating leftover turkey sandwiches, I decided to try a new recipe for a turkey casserole. If you know me, you know that I seriously LOVE trying out new recipes. I found the recipe in the newspaper, had all the ingredients and it sounded wonderful. Well, it wasn't.

Epic. Fail.

Oh my word, it was awful! My boys wouldn't even eat it! So with more turkey meat still sitting in my fridge, I decided to just make my mom's old stand-by casserole recipe. It had been awhile since I'd made it. My boys were super skeptical after my first attempt but gave it a try anyway. Ending result? An enthusiastic two thumbs up! They loved it!!! My oldest hugged me and said, "Thanks for dinner Mom! That was so good! Way better than that other turkey thing." At 11-years old, that's a huge compliment and I'll take it! :)

There are a couple great things about this casserole.
1) It only uses one 8x8 pan. No mixing bowl needed!
2) Uses turkey OR chicken!
3) Tastes amazing - kid approved!

Since this is a basic recipe, you can adapt it to what your family likes! If you don't have stuffing leftover like I did, make up a new batch of Stove Top and throw it on the top. I make this year round and my kids love it!


Easy One Dish Turkey Casserole:
Printable Recipe HERE
Ingredients:

• 2 cups cooked, diced turkey or chicken
• 1 can low fat cream of chicken soup (or make your own)
• 1/2 cup milk
• 1/2 Tbsp. dried onion flakes
• 2 Tbsp. fresh chopped parsley (or 1 tsp. dried)
• salt and pepper to taste
• 3/4 cup frozen peas
• bread dressing (leftovers or make a quick batch of Stove Top)

Directions:

1. Preheat oven to 350 degrees F.
2. Mix all ingredients except bread dressing in an 8x8 pan, stirring until combined. Spread bread dressing over top. Cover loosely with aluminum foil.
3. Bake for 20-30 minutes or until heated through and bubbly. Take off foil and let the top brown a bit. Serve warm and enjoy!

 If you're looking for more great comfort food dinner ideas, check these out:

Skinny Cheesy Pasta Bake

Lighter Chicken Pot Pie

Crock Pot Skinny Chicken Jambalaya

Healthy Chicken Tamale Pie

Mini Meatloaves & Roasted Potatoes

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Easy Slow Cooker Thai Chicken

I can't believe November is almost over! Where did the month go?! I hope you all had a wonderful Thanksgiving, I know I did!

My parents drove over from Arizona to spend the holiday with my family. We had an awesome dinner and celebrated my oldest son's 11th Birthday! (Still can't believe I have an eleven year old... ;) Plus my dad built a gate on the side of my house so my kiddos will stay put in my backyard and can't run around the side yard to my front door. Woo hoo! Thanks Dad! I am beyond grateful for my amazing family! I feel so blessed!

So now that it's winter I use my crock pot ALL the time! I love that you can make an awesome meal but don't have to put a whole lot of effort into it. For me, dinnertime is the hardest time of night. Most nights I'm dealing with grumpy kids that are about ready for bed and I feel like throwing in the towel when I have a dinner to make. But with a slow cooker meal, all the work is done and you just serve it up!

This is a seriously tasty chicken dish that my boys and especially my husband really like. It's not authentic Thai, but I love peanut sauces and this one tastes great. Plus you probably already have most of the ingredients in your fridge or cupboard! Give it a try and let me know what you think!

Slow Cooker Thai Chicken: (Adapted from Allrecipes)
Printable Recipe HERE
Ingredients:

• 3/4 cup salsa
• 1/4 cup peanut butter (chunky or creamy)
• 1 cup light coconut milk
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon white sugar
• 1 tablespoons grated fresh ginger*
• 2-3 pounds skinless chicken thighs
• chopped peanuts, for topping
• chopped cilantro, for topping

Directions:

1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
2. Place the lid on the cooker and set to LOW. Cook until chicken is fork tender and sauce has thickened some, 8 to 9 hours. Serve with rice (jasmine is our favorite) and garnish with peanuts and cilantro before serving.

*Ginger tip: Buy a hunk of ginger at the store. Peel it and cut it into cubes and throw into a freezer baggie and freeze until you need it. It thaws quickly and tastes fresh!

If you're looking for some more great dinner ideas, check these out:

Amazing White Chicken Chili

Easy Baked Sweet and Sour Meatballs

Healthy Southwestern Casserole

Vegetarian Shells & Black Beans

Easy Homemade Chicken Noodle Soup

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Brown Sugar Glazed Carrots

With Thanksgiving right around the corner, do you know what side dishes you're preparing for the big day? Check out this super easy glazed carrot recipe that pairs perfectly with turkey & stuffing! These carrots are a wonderful way to get your kids to eat their vegetables because they are DELICIOUS!! I make them all the time. My boys ask me to make them! They're easy and taste great! Whether you serve these alongside your Thanksgiving meal or with a quick weeknight dinner, your family will gobble them up!

Brown Sugar Glazed Carrots: (Recipe adapted from Everyday Food)
Printable Recipe HERE
Ingredients:

• 1 1/2 lbs. carrots (I use baby carrots) 
• 1 Tbsp. butter
• 1 Tbsp. light brown sugar
• 1/4 tsp. dried rosemary
• 1-1/4 cup water
• salt and pepper

Directions:

1)  In a large pan, place carrots, butter, sugar, and rosemary.

2)  Add 1 1/4 cup water and season with salt and pepper.Bring to a boil.

3)  Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more).

4)  Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more. Serve with your favorite meal. ENJOY!!

If you're looking for some more great side dish ideas, check these out:

Easy Quinoa Salad

Mom's Sunday Fruit Salad

Mandarin Orange Salad

Raspberry Fluff Salad

Creamy Yogurt Fruit Dip

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Delicious Crock Pot (Whole) Rotisserie Chicken

I know it's almost Thanksgiving (and I have yet to do some kind of Thanksgiving post, shame on me!) however, lately at my local grocery stores, uncooked whole chickens have been on sale. I think those little chickens get overlooked in November (wink, wink!) so I thought I would make a post featuring some seriously delicious crock pot goodness. This is a recipe my family loves and it is so so SO easy!!!

Not sure if you can tell by the picture above just how juicy this chicken is, but it's fall-off-the-bone tender and ridiculously juicy. Here's what you need to throw together in the crock pot:

EASY Crock Pot Rotisserie Chicken:
Printable Recipe HERE 
Recipe adapted from Allrecipes
Ingredients:

• 1 (5-lb) whole uncooked chicken
• 1/2 cup chicken broth
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/4 cup honey
• 1 tsp. Worcestershire
• 2 tsp. balsalmic vinegar
• 2 tsp. lemon juice
• 3 cloves garlic, minced

Directions:

1. Rinse off the chicken and empty the inner cavity. Pat chicken dry with a paper towel. Peel back (or remove) the skin over the breasts. Place inside the crock pot.
2. In a bowl, mix together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsalmic vinegar, lemon juice and garlic. Pour mixture over chicken and cover.
3. Cook chicken on LOW for 8 hours or HIGH for 4 hours. (I check back every so often and baste with the juices, too!)

When the chicken is finished, you can shred or cut up the meat - it's super tender. My family likes it served with jasmine rice and broccoli but can go with any side dishes! Yummm! Also, any leftovers freeze great!

 What do you think? Are you going to give it a try? Let me know if you do! And also:

If you're looking for some more great dinner ideas, check these out:

9 Yummy Crock Pot Dinner Recipes

Baked Thyme Chicken

Easy Mini Honey-Mustard Meatloaves

Mom's Chicken Squares

Easy Vegetable Pad Thai

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Healthy {Skinny} Oatmeal Pancakes

My boys are so spoiled. Every weekend they want me to make some huge fancy breakfast of homemade pancakes, syrup, bacon, cut up fruit and OJ. Since they pester me nonstop about it, sometimes I give in...

...but only because I want a pancake too, ha ha!

These pancakes are awesome because they're low in fat and high in protein. You can't even tell there's oats in them! They really do taste delicious and have a wonderful thick texture that I think makes them perfect. If you've never tried oatmeal pancakes before, give this recipe a try this weekend! If you have kids, they will thank you! ;)

Healthy Oatmeal Pancakes:
Printable Version HERE
Ingredients:

• 1-1/2 cups quick oats
• 2 cups milk
• 1/2 cup wheat flour
• 1/2 cup white flour
• 2 Tbsp. sugar
• 2-1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 Tbsp. applesauce (or vegetable oil)
• 2 eggs

Directions:
1)  In a large bowl, soak quick oats with milk for 20 minutes. Add the remaining ingredients and mix well.

2)  Cook on a griddle over medium-high heat and flip when the top of the pancake starts to bubble. Enjoy warm with syrup, YUM!

If you're looking for some more great breakfast ideas, check these out:

My Hubby's French Crepes

Nicole's Homemade Granola

The Best Homemade Waffles & Buttermilk Syrup

Light Raspberry Cream Cheese Muffins

Green Breakfast Smoothie

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Easy Turkey Meatloaf Muffins with Tangy BBQ Sauce

I have never been a meatloaf lover. (No, I do not mean the singer Meatloaf, people!) I do not have fond memories of meatloaf and potato Sunday dinners... instead I have fond beef pot roast and potato memories, lol!

Meatloaf was just never a staple dinner in my house growing up. Well, my husband IS a meatloaf lover. And sometimes I feel a slight bit guilty because I hardly ever make it! 

I found this Rachael Ray recipe on Pinterest and decided to give it a go because:

1. Muffin tins are cool.

2. They cook fast (forget the hour long cooking process for a normal meatloaf!).

3. There are hidden veggies inside that my kids will never taste/find - bwahahaha!!! (insert evil laugh)

4. One word: EASY.

5. The BBQ sauce is absolutely AH-MAZING.

So there you have it. My reasons for throwing these bad boys into my weekly meal planning. I switched up the beef for turkey and added some different veggies and they were SO GOOD. My boys loved how the portions were the perfect size for them. They couldn't even find those pureed bits of carrots and celery! ;) They're fork tender and have the best flavor. For reals. Plus they look kinda pretty, dontcha think? They loved the camera... ;)

Easy Turkey Meatloaf Muffins & Tangy BBQ Sauce:
Printable Recipe HERE  (recipe adapted from Rachael Ray)

Ingredients:

• 1 pound lean ground turkey
• 1 medium onion, cut into chunks
• 2 ribs celery, cut into 2-inch pieces
• 1/2 cup baby carrots
• 2 green onions, top & bottoms cut off and cut into 2-inch pieces
• 1 large egg plus a splash of milk, beaten
• 1 cup Italian bread crumbs
• 2 tablespoons grill seasoning
• 1 cup barbecue sauce
• 1/4 cup salsa
• 1 tablespoon Worcestershire sauce

Directions:

1. Preheat oven to 450 degrees F. 
2. Put ground turkey into a big bowl. Put onion, celery, baby carrots and green onion into a food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg beaten with milk, bread crumbs and grill seasoning to the bowl.
3. Next, mix together the barbecue sauce, the salsa and the Worcestershire sauce in a separate small bowl. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up.
4. Spray a 12 cup muffin tin with cooking spray. Use an ice cream or cookie dough scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of the extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through or check that the temperature is 170 degrees. Bake until cooked through. Let cool a few minutes before extracting muffins. Serve warm and ENJOY!!

Here's the BEFORE yumminess going into the oven:

 And here's the AFTER...SO yummy!!

 They are fork tender and so delicious! Give them a try and let me know what you think!!

If you're looking for some more great dinner ideas, check these out:

9 Yummy Crock Pot Dinner Ideas

Healthy Southwestern Casserole

Easy Homemade Chicken Noodle Soup

Healthy Spaghetti with Sauteed Chicken and Grape Tomatoes

Easy Taco Braid

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9 Yummy Crock Pot Dinner Recipes!

I don't know about you, but I LOVE my Crock Pot!! I'm always on the look out for new recipes to throw in my slow cooker, expecially with the weather {somewhat} cooling down. It's supposed to be in the mid-80's here next week in Southern California! What the heck?! But even during the hot months I love using my crock pot.

Here are a handful of really tasty recipes your family is guaranteed to love!

1. Skinny Crock Pot Taco Stew

2. Crock Pot Skinny Chicken Jambalaya

3. Healthy Crock Pot Chicken Tortilla Soup

4. Easy Crock Pot Beef Stew

5. Easy Crock Pot Cream Cheese Chili

6. Easy Crock Pot Creamy Ranch Pork Chops & Potatoes

7. Crock Pot Cafe Rio Copycat Shredded Chicken

8. The Best & Easiest Crock Pot Roast and Gravy Ever

9. Easy Crock Pot Sloppy Joes

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