Monkey Muffins

Tasty little muffins for breakfast or any time!

Monkey Muffins

1 cup quick cooking oats
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup Splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup skim milk
1 banana
1/2 cup honey roasted peanut butter
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup mini chocolate chips, Nestle
2 tablespoons brown sugar
2 tablespoons mini chocolate chips, Nestle

Preheat oven to 350^. Combine oats, flours, Splenda, baking powder, baking soda and salt. Make a well in the center and add egg, milk, mashed banana, peanut butter, applesauce and vanilla; combine. Fold in 1/3 cup chocolate chips. Fill greased or paper-lined mini muffin cups three-fourths full. In a small bowl, combine brown sugar and 2 tablespoons of mini chocolate chips. Sprinkle brown sugar mixture over muffins. Bake 10-13 minutes or until toothpick inserted near the center comes out clean. Cool slightly before removing from pan and serve warm.

Yield: 45 mini muffins. Per mini muffin= 53 Calories; 2g Fat (35.4% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Frosty Paws

Dogs need a tasty summer snack too!  Alex seemed to like this, but he’s not one to turn down a snack.

Frosty Paws

1-32oz container vanilla or plain yogurt
1 banana mashed
2T peanut butter
2T honey

Blend all ingredients…pour into 3 ounce paper cups and freeze. Peel the cup off and serve to your favorite furry friend.

Shredded Chicken Sliders

YUM!  This was tasty!

Shredded Chicken Sliders with Raspberry Chipotle Barbecue Sauce

3/4 cup prepared barbecue sauce
1 tablespoon canned chipotle peppers in Adobo sauce, finely chopped
2 tablespoons sugar free raspberry preserves

4 cups chicken, cooked and shredded
12 dinner rolls, halved
Combine barbecue sauce, chipotle peppers and preserves in a medium-size, microwave-safe bowl and microwave on high heat for 45-60 seconds, or until bubbling. Place shredded chicken in a separate medium-size bowl. Pour mixture over chicken and toss. On a sheet pan or serving platter, fill buns with chicken mixture. Serve warm. I think this would be good with orange marmalade too.

Yield: 12 sliders. Per slider= 190 Calories; 6g Fat (28.5% calories from fat); 17g Protein; 17g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Layered Crab Dip

Everyone at work loved this spread.

Layered Crabmeat Spread

1 (8-ounce) package light cream cheese, softened
2 tablespoons lemon juice
1 tablespoon light mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
1/4 teaspoon Worcestershire sauce
1/2 cup cocktail sauce
1 (6-ounce) can crabmeat, drained
1/2 cups (8 ounces) reduced fat shredded Monterey Jack cheese
3 green onions, chopped
2 oz chopped pimientos
1/2 cup sliced ripe olives

Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until blended. Spoon mixture into a 9-inch serving dish. Cover and chill at least 20 minutes.

Spread cocktail sauce evenly over cream cheese mixture. Top with crabmeat; sprinkle with cheese, green onions, bell pepper, and ripe olives. Serve spread with crackers and fresh vegetables.

Yield: 8 servings. Per serving= 134 Calories; 7g Fat (49.3% calories from fat); 9g Protein; 8g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 575mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

White Queso

This was good, but thick. Don’t drain the Rotel very much.

White Queso Dip

2 ½ 8-oz packages light cream cheese
1 tsp cumin
1/2 tsp hot pepper sauce or hot sauce
1 – 10-oz can diced tomatoes & green chilies (Rotel), slightly drained – I use the hot one
3 oz reduced fat pepperjack cheese, chopped

Combine all ingredients in 2 quart slow cooker. Cook on high 1-2 hours. Serve with tortilla chips.

Yield: 10 servings. Per serving= 157 Calories; 11g Fat (63.7% calories from fat); 9g Protein; 5g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 485mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.