Julie's Famous Chocolate Chip Cookies

By far the best cookie recipe I have ever tried. Thanks to cousin Julie!

3/4c butter flavor shortening
1 1/4c brown sugar
2 tbsp milk
2 tbsp vanilla
1 egg
1 3/4c flour
1tsp salt
3/4tsp baking soda
2c chocolate chips

Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed and add in egg to creamed mixture. Combine flour, salt and baking soda and mix in. Stir in chips.

375 degrees, 8-10 minutes. Makes 3 dozen.

Baked Parmesan Garlic Chicken

I got this off pinterest and it is so so good.
And so easy.

1/2 cup grated chicken
1 package good seasons Italian dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breasts (I did just 4 and I thought it was a good ratio)

Preheat oven to 400. Mix cheese, dressing and garlic. Moisten chicken breasts with water; coat with cheese mixture. Place in a shallow baking dish. Bake 25 minutes or until done.

Healthier Chicken Salad

I like to buy rotisserie chicken from Costco because its an easy meal. I am always looking for recipes to use the leftover chicken pieces. I came across this one while sitting in the doctors office this week and wanted to give it a whirl. Filling and delish!!

1/4 c. greek yogurt

1 tbsp light mayo

1 tbsp lemon juice

2 tsp curry powder

1/4 tsp salt

1 packet truvia (opt.)

2 cups rotisserie chicken (you can also use 1 can of chicken, drained, the Kirkland brand from Costco)

1 cup red grapes, halved

1/2 c sliced almonds (I used walnuts because I had it on hand)

1 mango, diced (opt.)

chopped romaine

In a bowl, whisk together yogurt, mayo, lemon juice, curry powder and salt. Fold in chicken, mangom grapes and nuts. Cover and refrigerate for 1 hour or more. Place lettuce on plate and place chicken mixture on top.

I also have a wonderful Chicken Noodle Soup recipe using Costco's rotisserie chicken I made up coming soon.......

If you like more healthy recipes, check out my blog at http://sweatyornot.blogspot.com/

Peanutty Fruit Dip

This recipe is super easy and very yummy!!!

1/2 cup fruit flavored yogurt
1/2 cup natural peanut butter (it helps to use runny peanut butter)
1/4 cup powdered sugar

Mix all ingredients together and serve with fruit.

Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (I only had cream of chicken so I used that and it tasted great)

1/3 cup reduced fat mayonnaise

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa

Feshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.