April Cooking Group Recipes!

We had a fun cooking group this week! We got to sample lots of healthy, yummy dishes! Here are the recipes that were submitted! You will have to click on the recipes that look like a picture so that you can see them bigger because I scanned those in. If there are other recipes that anyone would like to add, please email Amy or let her know. Also, we were thinking of having the cooking group every first Wednesday of the month. Hope that works for everyone!

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 tsp. baking soda
½ tsp. salt
1 6-ounce pkg. Craisins
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using electric mixer, beat butter and sugar together in bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Sitr in craisins and white chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool on rack. Makes approx. 2 ½ dozen cookies.

submitted by Amy Seiter


BERRIE CHEESECAKE
No bake, low fat, sugar free

Crust:
Graham crackers (low fat preferable), crushed
Put in the bottom of a 9.5” pie plate.

In a bowl, beat
1 pkg no sugar cheesecake pudding mix
1 ¾ c skim milk
1 8 0z lite cream cheese, softened
1 tsp vanilla
Pour mixture on top of the crushed graham crackers
Place in the fridge to cool.
Top with your favorite berries.

submitted by Louise Rounds


LEMON COUSCOUS CHICKEN

1 ¼ cups water
1 tablespoon extra-virgin olive oil
2 cups broccoli florets
1 package Near East Roasted Garlic & Olive Oil Couscous mix
Juice of 1 lemon (about 3 tbls.)
¼ teaspoon lemon peel

In a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from heat. Cover and let stand for 5 minutes. Fluff lightly with a fork. Chill and serve cold or eat warm like a casserole.

submitted by Louise Rounds




















submitted by Linda Paulsen




















submitted by Lisa Davis




















submitted by Lisa Davis