Asian Turkey Lettuce Wraps

 

1 1/4 lb. ground turkey
1 pkg. (16oz.) frozen oriental vegetable mix, thawed
1/3 c teriyaki sauce
1/4 c plum sauce
2 T natural peanut butter
2 t ground ginger
3 cloves minced garlic
1 T rice wine vinegar
1 t toasted sesame seeds
4 green onions, chopped
10 Boston, butter, bib, or iceberg lettuce leaves

In a large skillet, cook turkey until no longer pink. Coarsely chop vegetables; add to the pan. Stir in teriyaki sauce, plum sauce, peanut butter, ginger, garlic, vinegar and sesame seeds.

Cook and stir for 5 minutes or until heated through.

Remove from heat; stir in onions. Place a small amount of turkey mixture on each lettuce leaf, drizzle with plum sauce, and roll up.

Amy's Peanut Butter Cookies

I love everything about these cookies! They are crispy, but dense, a little bit healthy b/c of the oatmeal, and oh so delicious! My sister is the best baker of these babies...mine are never quite as good. But lucky for me, she'll make them for me for a treat every now and then because she knows they're my favorite :-D

Amy's Peanut Butter Cookies

{Photo Credit}

1/4 cup plain, nonfat, Greek yogurt
1/4 cup butter
1/2 cup sugar (or sucanot)
1/3 cup packed brown sugar (or 1/4 cup honey)
1/2 cup peanut butter (I use natural-crunchy is best, but creamy is ok too!)
1 egg (or two egg whites - only one if you are using honey)
1 t vanilla extract
1 cup flour (I use whole wheat)
1/2 cup old fashioned oats
1 t baking soda
1/4 t salt

In a mixing bowl, cream butter, yogurt and sugars; beat in peanut butter, egg, and vanilla. In another bowl, combine flour, oats, baking soda, and salt. Stir into creamed mixture.

Drop by rounded tablespoonfuls onto ungreased baking sheet (these always come out better on a stone).

Bake at 350 for 10-12 minutes or until golden brown.

Cool for 1 minute on pan before removing to a wire rack. Yield: 2-3 dozen

Lowfat Chocolate Banana Muffins

This recipe is originally from Lauren - whom I love - with a few Kristinifications (as usual). My husband and I have decided that we must have a batch of these delicious muffins (equally as good for breakfast, a snack, or dessert) in the house at all times - or we tend to get
a tadgrumpy. They freeze wonderfully and you'd never in a million years guess that they were full of good ingredients and low in fat!

Lowfat Chocolate Banana Muffins

3 large overripe (with almost black peels) bananas

1/2 (scant) cup sucanot
2 egg whites
1/3 cup unsweetened applesauce
1 cup whole wheat flour
1/2 cup (scant) good quality unsweetened cocoa powder
1/2 t salt
1 t baking powder
1 t baking soda
1/4 cup grained-sweetened chocolate chips
1/4 cup (or less) all natural peanut butter (optional)

Preheat oven to 350. Lightly grease a 12 cup muffin tin. In a large mixing bow, mash the bananas with a fork. Stir in the sucanot, egg white, and applesauce.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet just until combined. Fold in chocolate chips. Batter will be lumpy.

Fill each muffin cup 3/4 full and top with a small dollop of peanut butter if desired (maybe 1/2 a t). Swirl peanut butter with a knife to form a pretty pattern on the surface. Bake for 20 minutes or until toothpick comes out clean (note that the chips and peanut butter may give you a false reading-you can also go by a touch spring test).



Cool on a wire rack. Store in an air-tight container at room temperature for a few days, in the fridge for about a week, or freeze for a month (if they last that long!).