Blueberry Drop Cookies


Rated: rating
Submitted By: Brianna
Servings: 48
“A delicious alternative to chocolate chip cookies.”
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries
1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
2. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
3. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
ALL RIGHTS RESERVED © 2015 Printed from 5/21/2015

Low Fat Brownies

This was my attempt to make my mom’s brownie recipe lower in fat. My family loves them!”
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa
1 cup white sugar
1/8 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 (4 ounce) jar pureed prunes baby food
2 eggs
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch square pan.
2. In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
3. Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
ALL RIGHTS RESERVED © 2015 Printed from 5/21/2015

Egg-Free Low-Fat Oatmeal Cookies

Delicious and moist, applesauce oatmeal cookies.”
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
2. In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.
3. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.
ALL RIGHTS RESERVED © 2015 Printed from 5/21/2015

Healthy Banana Cookies

“These cookies are nutritious, as well as delicious.”
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.
ALL RIGHTS RESERVED © 2015 Printed from 5/21/2015

Low Fat Chocolate Banana Pudding

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  • 1 pkg. (1.4 oz.) JELL-O Chocolate Sugar Free Fat Free Instant Pudding
  • 2 cups cold fat-free milk
  • 2 bananas, sliced
  • 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided
  • Beat pudding mix and milk with whisk 2 min.
  • Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
  • Refrigerate 1 hour.      Credit: from
  • © 2015 Krceaft ocredods. All Righ© 2015 Kraft Foods. All Rights Reservedts Reserved

No Shell Taco Salad

A simple salad made of the best parts of a taco — lettuce, beans, tomato and avocado — without the shell.


1 cup cilantro leaves (packed tightly)
6 ounces plain low-fat Greek yogurt
2 tablespoons lime juice
Pinch salt and black pepper
Optional: pinch cayenne pepper
1 large head Romaine lettuce, rinsed and dried
2 medium tomatoes
1 avocado
Optional: 1 jalapeño pepper
½ cup frozen corn, thawed
1 cup canned vegetarian refried beans


  1. Finely chop cilantro, then divide roughly in half. In a medium bowl, thoroughly mix yogurt, lime juice, half of cilantro, salt, black pepper and cayenne pepper, if using. Set aside.
  2. Chop lettuce, tomatoes, avocado and jalapeño, if using. Toss lettuce, tomatoes and avocado with corn in large serving dish.
  3. Create an open space in the center of the serving dish and place refried beans.
  4. Over refried beans, place yogurt mixture. Over yogurt mixture, place chopped jalapeño, if using. Sprinkle the rest of the cilantro over the entire salad. Serve immediately.

Nutrition Information

Serving size: 1½ cups
Serves 6

Calories: 147; Total fat: 6g; Saturated fat: 1g; Cholesterol: 2mg; Sodium: 225mg; Carbohydrates: 17g; Fiber: 7g; Sugars: 4g; Protein: 8g; Potassium: 753mg; Phosphorus: 158mg

Chicken Vegetable Stir Fry



1 cup quinoa
2 cups + 1 cup vegetable broth
¼ teaspoon Kosher salt
2 teaspoons + 1 tablespoon vegetable oil
1 pound chicken breasts, patted dry and sliced thin
2 cups shredded carrots
3 cups broccoli florets
1 orange or red bell pepper, seeded, stemmed and sliced thin
2 tablespoons low-sodium soy sauce
1 tablespoon minced, peeled ginger
2 teaspoons honey
1 tablespoon corn starch
3 tablespoons rice vinegar


  1. To cook the quinoa: In a medium pot, combine the quinoa, 2 cups vegetable broth and salt. Set pot over medium-high heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cooked and all of the liquid is absorbed, about 15-20 minutes.
  2. While the quinoa is cooking, prepare the stir-fry. Set a non-stick wok, cast-iron or deep-sided pan over medium-high heat. Add 1 teaspoon of the vegetable oil. Once hot, add half of the chicken. Cook, stirring frequently until no longer pink, about 5 minutes. Remove chicken from the pan and keep warm. Add another teaspoon of vegetable oil and cook remaining chicken. Remove from the pan and combine with other cooked chicken and keep warm.
  3. Add the remaining vegetable oil to the pan. Add the carrots, broccoli and red bell pepper and cook until vegetables are slightly softened, but still crunchy, about 3-4 minutes. Whisk together the remaining vegetable broth, soy sauce, ginger, honey, corn starch and vinegar; add to the pan and bring to boil, cooking until thickened, about 1 minute.
  4. Add the cooked chicken back to the pan and cook an additional 1-2 minutes. (Note: Chicken is done when internal temperature reaches 165°F.) Season with salt to taste.
  5. To serve, portion ½ cup quinoa on each plate and top with 1 cup stir fry mixture. Serve with optional sides such as crushed red peppers, thinly sliced scallions or toasted sesame seeds.

Cooking Notes

  • Reduce the sodium content of the recipe by substituting low-sodium vegetable broth.
  • Save time by purchasing pre-shredded carrots and bagged broccoli florets.
  • To slice chicken easily, freeze it first. Partially freezing the chicken allows the knife to cut through the chicken more efficiently. Allow it to thaw before cooking.
  • For more efficient cooking, cut chicken strips about the same size. If chicken breasts are on the larger side, cut the larger part in half and then cut into strips.

Nutrition Information

Serving size: 1 cup stir-fry and ½ cup quinoa
Serves 6

Calories: 272; Total fat: 8g; Saturated fat: 1g; Cholesterol: 42mg; Sodium: 816mg; Carbohydrates: 30g; Fiber: 5g; Sugars: 5g; Protein: 21g; Potassium: N/A; Phosphorus: N/A

Reviews: Ice Cream, Sparkling Water, & Cookies


I reviewed these three products that passed my taste tests.

Our Texas grocery chain is H.E.B. and their brand of products equal the quality of national brands. Their line of Organics Wheat Grain Animal Cookies are delicious, and crunchy, with a slight sweet vanilla flavor. My grandson Johnny now 2 years old think they taste yummy.

Next  due to my carb control diet I purchased Weight Watchers Divine Triple Chocolate Bars each are only 110 calories. For six nights with anticipation I enjoyed one bar after dinner. Each bar top is covered with a chocolate shell over a softer creamy chocolate swirl ice cream. Weight Watcher dessert bars are low carb, low fat, and low sugar but rich in taste. I can’t wait to Continue reading

Spaghetti Casserole



Grilled Chicken with Barbecue Sauce and Mixed Green Salad


6 Ounces chicken breast

1 Serving Barbecue sauce

2 Cups mixed greens

1/4 Cup canned chickpeas

1/2 Hass avocado, diced

1 Serving Ranch Dressing


Use the Atkins recipes to make Barbecue Sauce for the chicken and Ranch Dressing for the salad.

Season chicken with salt and freshly ground pepper then grill for about 10-15 minutes or until no longer pink in the center. Serve with Barbecue Sauce. Combine the greens, chickpeas and avocado with the dressing.  Serve with chicken.

Credit: ©2015 Atkins Nutritionals