Monday, October 28, 2013


Unfortunately I can't take credit for this healthy and delicious recipe. Check out Carpe the Sangria's Skinny Alfredo EVERYTHING sauce! It was very good! My only warning is that it was quite garlicy. Next time I would cut the garlic in half. The meal left us feeling satisfied and guilt free!
I used bow tie noodles, steamed broccoli and baked chicken breasts (350 deg for 40 minutes, foil lined baking dish drizzled with oil and Mrs. Dash Chipotle seasoning).

My mom's Monster Cookie recipe!!

1/2 c margarine
1 1/2 c peanut butter
1 c sugar
1 c brown sugar
1/8 c karo syrup
2 tsp baking soda
dash of salt
1 tsp vanilla
3 eggs
6 oz chocolate chips
6 oz M&Ms
4 1/2 c rolled oats
Mix together!  Bake at 350 for 12 minutes.

Chipotle Chicken Sweet Potato Skins
These are to die for!!

3 medium sweet potatoes
1/4 c cooked quinoa
1 boneless chicken breast, cooked and shredded
1/2 can diced tomatoes
1/2 c cooked spinach
2 tsp Mrs. Dash Chipotle Seasoning
2 tsp chili seasoning
1 tsp cumin
1 tsp garlic
dash of salt
Shredded mozzarella cheese

Wash and poke the sweet potatoes with a fork. Bake the sweet potatoes on 400 deg for 40 minutes. Once cooked til soft, cut in half and scoop out the middle.
While potatoes are cooking, mix cooked spinach (I used frozen spinach warmed up in the microwave), cooked quinoa and cooked shredded chicken.
Mix diced tomatoes and all the seasonings.
Brush scooped out sweet potatoes with the tomatoes mixture and bake for 5-10 minutes, or until crispy. Then fill the potato skins with the rest of the tomato mixture and chicken mixture. Top with mozzarella cheese. Make for an additional 5 minutes, or until cheese is melted.

I saved the insides of the potatoes and mixed it up with the left over chicken, quinoa and tomato mixture. Delish!!

Cheers, Whitney

1 comment:

  1. You have been busy cooking!!! Yum those cookies look good!! :)