Snicker doodles

Prep: 25 minutes Chill: 1-2 hours Bake: 10 minutes per batch Oven: 375•F Makes: about 48 cookies

Ingredients:
• 1/3 cup i cannot believe its not butter, softened
• 1 cup splenda
• 1 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/3 cup fat free sour cream
• 1 egg, lightly beaten
• 1 tsp vanilla
• 2 cups all-purpose flour
• Pam spray
• 2 tbsp sugar
• 2 tsp unsweetened cocoa powder

Instructions:
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar, baking powder, nutmeg, and baking soda. Beat until combined scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining floe. Cover and chill dough for 1-2 hours or until dough is easy to handle. Preheat oven to 375•F. Lightly coat cookie sheets with cooking spray; set aside. In a small bowl combine the 2 tbsp sugar and cocoa powder (if using). Shape dough into 1-inch balls. Roll balls in sugar or sugar-cocoa mixture to coat. Place balls about 2 inches apart on prepared cookie sheets. Bake for 10-11 minutes or until edges are light brown. Transfer cookies to a wire rack; cool completely

Nutrition per cookie:
•calories 53
•total fat 1g
•chol 8mg
•sodium 25mg
•carb 9g
•fiber 0
•protein 0

Bacon and Egg Breakfast wraps

Time: 25 minutes Makes: 4 servings

Ingredients:
• 4 slices bacon, chopped
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green sweet pepper
• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/8 tsp salt
• 1 cup eggs
• 1/4 cup chopped tomato
• 4 8-inch flour tortillas, warmed

Instructions:
In a large nonstick skillet cool bacon over medium heat until crisp, drain on paper towels. Reserve 1 tsp of drippings in skillet; discard the remaining. Add mushrooms, sweet pepper, chili powder, black pepper, and salt; cool and stir about 3 minutes or until vegetables are tender. Add egg product. Cook without stirring until mixture begins to set on the bottom and around edges. Using a spatula, lift and fold partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Stir in bacon and tomato. Divide egg mixture among tortillas; roll up tortillas

Nutrition per wrap:
•calories 195
•total fat 9g
•chol 11mg
•sodium 462mg
•carb 18g
•fiber 1g
•protein 11g

Baked Potato-and-Broccoli Soup

Ingredients

• 1/4 cup all-purpose flour
• 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided $
• 3 cups peeled, cubed potato (about 1 1/4 pounds)
• 2 cups broccoli florets, chopped $
• 1 small onion, chopped $
• 1 1/4 cups 2% reduced-fat milk $
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese $
• 7 teaspoons fully cooked bacon pieces
• 7 teaspoons chopped green onions

Preparation

1. Whisk together flour and 1/3 cup chicken broth until smooth.
2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Nutrition
Per serving: 1 cup

• Calories: 223
• Calories from fat: 32%
• Fat: 7.9g
• Saturated fat: 4.5g
• Monounsaturated fat: 0.5g
• Polyunsaturated fat: 0.1g
• Protein: 17.3g
• Carbohydrate: 20.3g
• Fiber: 2.6g
• Cholesterol: 31mg
• Iron: 1mg
• Sodium: 667mg
• Calcium: 395mg

Pina Colada Pops

Blend and freeze the following ingredients (don’t forget the sticks!): (Makes 6 servings)

• 1 can pineapple chunks, in juice
• 1 banana
• 1 can coconut milk
• 1/2 tsp vanilla extract

Calories: 117 per pop :)

Banana Muffins

Ingredients (Makes 12): 

• 3/4 cup all purpose flour
• 1/4 cup whole wheat flour
• 1 tbs baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 cup mashed bananas
• 1/4 cup sugar
• 1/4 cup applesauce 
• 1 egg
• 1/2 tsp vanilla extract

Directions: 
Preheat oven to 350 degrees, and grease muffin tin. Combine flour, baking soda, baking powder, and salt. In another bowl, beat the bananas, sugar, egg, and vanilla. Stir in flour mixture. Pour into muffin tin, and bake 15-20 minutes :)

Calories: 79.7 per muffin

Natural Skin Tanner Detox

Blend the following ingredients:

• 1/2 cup cantaloupe cubes
• 1/2 cup papaya
• Juice of 1 orange
• 1/2 cup carrot juice
• 1 small knob of fresh ginger root

Wake Up smoothie

Blend the following ingredients (Makes 3 servings): 

• 1 1/4 cups orange juice
• 1 banana
• 1 1/4 cup frozen berries, such as raspberries, blueberries, blackberries and/or strawberries
• 1/2 cup Greek yogurt
• 1 tbs sugar