CRANBERRY, WHITE, CHOCOLATE & MACADAMIA COOKIES

CRANBERRY, WHITE CHOCOLATE & MACADAMIA COOKIES

Hands down, our cinnamon choice for these cookies is Saigon. Its intense flavor is a perfect complement to tart cranberries and sweet, creamy white chocolate.
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Makes 2 dozen

Ingredients
1 cup flour
1 tablespoon McCormick® Gourmet Collection® Saigon Cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed, light brown sugar
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
4 ounces white baking chocolate, chopped
1 jar (6.85 ounces) macadamia nuts, chopped
1 cup dried cranberries

Directions
1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.

2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate, nuts and cranberries. Drop by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.

3. Bake 12 to 15 minutes or until golden brown. Cool 2 to 3 minutes; remove from baking sheets. Cool completely on wire racks.

Nutritional Information per Serving:
About 

183 Calories, 

Fat 11g, 

Protein 2g, 

Carbohydrates 19g, 

Cholesterol 21mg, 

Sodium 136mg, 

Fiber 1g

BANANA-NUT BREAD

BANANA-NUT BREAD

Bananas and lowfat buttermilk lower the fat for this old favorite, while keeping all the moistness.
Yield: 1 loaf

1 C ripe bananas, mashed
1/3 C lowfat buttermilk
1/2 C brown sugar, packed
1/4 C margarine
1 egg
2 C all-purpose flour, sifted *add your favorite unflavored protein powder here, to increase the protein amount. adjust the nutritional values accordingly
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C pecans, chopped

1. Preheat oven to 350 °F. Lightly oil a 9- by 5-inch loaf pan.
2. Stir together mashed bananas and buttermilk. Set aside.
3. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture and beat well.
4. Sift together flour, baking powder, baking soda, and salt. Add all at once to liquid ingredients. Stir until well blended.
5. Stir in nuts, and turn into prepared pan.
6. Bake for 50–55 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan.
7. Remove from pan and complete cooling on a wire rack before slicing.

Serving size: 1/2-inch slice
Each serving provides:
Calories: 133
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 12 mg
Sodium: 138 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 20 g
Potassium: 114 mg

Walnut-Feta Yogurt Dip

Prep Time: 25 mins

Total Time: 25 mins

Ingredients

• 4 cup(s) yogurt, low-fat plain
• 1/2 cup(s) cheese, feta, crumbled
• 1/3 cup(s) nuts, walnuts
• 2 tablespoon tomato(es), sun-dried, snipped (not oil packed)
• 2 teaspoon oregano, fresh, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, black
• nuts, walnuts, halves

Preparation

1. For yogurt cheese, line a yogurt strainer, sieve, or small colander with 3 layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for at least 24 hours or up to 48 hours. Remove from refrigerator. Discard liquid in bowl.

2. Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram, salt, and pepper. Cover and chill for at least 1 hour or up 24 hours. If desired, garnish with walnut half. Serve with assorted vegetable dippers. Makes 2 cups

Nutritional Info (Per serving):

Calories: 68, 

Saturated Fat: 1g, 

Sodium: 140mg, 

Dietary Fiber: 0g, 

Total Fat: 4g, 

Carbs: 5g, 

Cholesterol: 8mg, 

Protein: 4g

Exchanges: 

Dairy: 0.5, 

Fat: 0.5

Carb Choices: 0.5

OATMEAL ALMOND CRISPS

Oatmeal Almond Crisps

 

These cookies are delicious ~ buttery oatmeal & almond goodness!

1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup Nature Sweet crystals
1 1/4 cup old fashioned oatmeal *add your favorite vanilla or unflavored protein powder to add bonus protein to this recipe. adjust nutritional values accordingly.
3/4 cup sliced almonds

Preheat oven to 350. Line two baking sheets with parchment paper or silicone nonstick liners.

Whisk together the egg, butter, vanilla and Nature Sweet until smooth. Add oatmeal and almonds and mix to coat. Drop by heaping teaspoons onto prepared sheets. Flatten each cookie into a 2 inch round. Bake 10-12 minutes or until edges are golden brown. Cool completely on sheets and then remove. Store in airtight container.

Makes 18 two-inch cookies
Per Cookie:
calories 71,
fat 4g,
carbs 4g,

protein 2g

LETTUCE SALAD W/ WALNUTS

Lettuce Salad with Walnuts

Preparation time: 10 min		Servings: 4
Cooking time: 0 min

Ingredients:

2 tsp balsamic vinegar

1/2 cup seasoned croutons

1/8 tsp salt (optional)

1-1/3 tbsp olive oil

1 clove garlic, crushed

1 lb garden salad

3 tbsp chopped walnuts

Cooking Directions:

Combine lettuce and walnuts in a salad bowl. 

Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. 

Add pepper to taste and shake vigorously. 

Pour over salad and toss with croutons. 

Nutrition Facts

Calories 120

% Calories From Fat 69%

Total Fat 9.2g

Saturated Fats 1.2g

Mono-unsaturated Fats 4.3g

Poly-unsaturated Fats 3.3g

Cholesterol 0.4mg

Sodium 170mg

Total Carbohydrates 7.8g

Dietary Fiber 2.1g

Sugar 1.7g

Protein 3g

Macadamia Turkey Salad on Cucumber Slices

Prep Time: 25 mins

Rest Time: 2 h

Total Time: 25 mins

Ingredients

• 1/2 cup(s) turkey, cooked, finely chopped
• 1/2 small apple(s), chopped
• 2 tablespoon dressing, low-fat mayonnaise-based
• 1 tablespoon chutney
• 1 tablespoon chives
• 1/2 teaspoon ginger, fresh
• 1/4 cup(s) nuts, macadamia
• 24 slice(s) cucumber(s)

Preparation

1. In a small bowl, combine turkey, apple, mayonnaise dressing, chutney, chives or green onion, and ginger. Cover and chill for 2 hours. Just before serving, stir in half of the nuts.

2. To serve, spoon a scant tablespoon of the turkey mixture onto each cucumber slice. Sprinkle with remaining nuts.

Nutritional Info (Per serving): 

Calories: 47, 

Saturated Fat: 1g, 

Sodium: 28mg, 

Dietary Fiber: 0g, 

Total Fat: 3g, 

Carbs: 3g, 

Cholesterol: 5mg, 

Protein: 2g

Exchanges: 

Lean Meat: 0.5, 

Fat: 0.5

ITALIAN AVACADO & WALNUT SALAD

Italian Avocado and Walnut Salad

Preparation time: 10 min	Servings: 4
Cooking time: 0 min

Ingredients:

2 tbsp chopped walnuts

1/2 lb packaged salad

1/4 lb red leaf lettuce, shredded

1 avocado, pitted, peeled and diced

1/2 cup fat-free Italian dressing

1/2 cup seasoned croutons

2 tsp lemon juice

1/4 tsp salt (optional)

Cooking Directions:

Combine avocado and lemon juice in a salad bowl. Add lettuce and walnuts and toss. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Add pepper to taste. Shake vigorously. Pour dressing over salad and toss. Serve with croutons.

Nutrition Facts

Calories 130

% Calories From Fat 62.3%

Total Fat 9g

Saturated Fats 1.3g

Mono-unsaturated Fats 4.2g

Poly-unsaturated Fats 2.6g

Cholesterol 0.9mg

Sodium 550mg

Total Carbohydrates 12g

Dietary Fiber 4.4g

Sugar 3.8g

Protein 3.1g

RICE SALAD W/ NUTS & OLIVES

Rice Salad with Nuts and Olives 

Preparation time: 5 min	Servings: 4
Cooking time: 15 min

Ingredients:

2/3 cup chicken stock

1 scallion, trimmed and minced

1 tbsp lemon juice

2 tbsp grated Parmesan cheese

2 tsp olive oil

1/2 tsp mint, or 1 Tbsp fresh, chopped

2/3 cup water

2 tbsp Kalamata olives, or other olives

2 tbsp pine nuts, or chopped almonds

2/3 cup long-grain white rice

Cooking Directions:

Preheat oven to 350°F. Combine stock and water in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes covered. Place pine nuts in a shallow pan and toast in oven 3-5 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Transfer cooked rice to a bowl and fluff with a fork. Stir in oil. Add remaining ingredients, pine nuts and pepper to taste and toss. 

Nutrition Facts

Calories 120

% Calories From Fat 52.5%

Total Fat 7g

Saturated Fats 1.3g

Mono-unsaturated Fats 3.3g

Poly-unsaturated Fats 1.9g

Cholesterol 3.9mg

Sodium 140mg

Total Carbohydrates 10g

Dietary Fiber 0.5g

Sugar 1g

Protein 3.6g

CHOCOLATE BARK/ CHOCOLATE COVERED PEANUTS

The only difficult thing is finding the Coconut Oil -- Super Wal-mart sells a good brand for day to day cooking needs. The Recipe is:
1/4 cup of Coconut Oil
1 packet of Truvia or Artifical Sweetener (liquid Splenda is fine) - **update from recording
1.5 TBS Cocoa Powder
1 oz Peanuts (optional)

Mix together, and spread into lined loaf pan. Freeze for 5-10 minutes or until ready to eat. 
Makes 4 servings.

Info with Liquid Splenda:
Calories- 178, Fat- 18g, Carbs- 3 (1g Fiber), Protein- 2g
**Truvia Net Carbs would be higher due to the Erythitol

BABY SPINACH SALAD W/ STRAWBERRIES & TOASTED ALMONDS

Baby Spinach Salad with Strawberries and Toasted Almonds
 
Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds.

INGREDIENTS
1/3 c almonds, slivered
4 c baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
3 T extra virgin olive oil
Salt and pepper to taste
DIRECTIONS
Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach.

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.


Number of Servings: 4

Nutritional Info

Amount Per Serving:

Calories: 162.5

Total Fat:	15.2g
Total Carbs:	6.2g
Dietary Fiber:	2.2mg
Protein:	2.7g

GREEN BEANS W/ TOMATOES & WALNUTS

Green Beans with Tomatoes and Walnuts 

Preparation time: 10 min	Servings: 4
Cooking time: 10 min

Ingredients:

1 tsp unsalted butter

3/4 cup canned crushed tomatoes

1/8 tsp salt (optional)

2 tbsp walnuts, chopped

1 lb green beans, trimmed and cut into 2 in. pieces

Cooking Directions:

Melt butter in a heavy saucepan over medium high heat. Add green beans and sauté 3 minutes. Add tomatoes and salt and pepper to taste. Reduce heat to medium low. Cover and simmer 5-7 minutes, or until green beans are tender. Stir in walnuts and serve.

Sweet & Spicy Roasted Nuts

Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining. 

Yields 3-1/2 cups.

1 lb. mixed unsalted almonds, pecans, and cashews
1-1/2 Tbs. light brown sugar
2 tsp. chopped fresh thyme
1/2 tsp. chipotle powder
Kosher salt
2 Tbs. unsalted butter, melted

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Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.
While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)

nutrition information (per serving):
Size: per 1/4 cup; Calories (kcal): 220; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 11; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4.5; Sodium (mg): 85; Cholesterol (mg): 5; Fiber (g): 3;