fruit roll ups

Fruit Roll Ups
From My Edible Advice
2 cups organic strawberries
¼ tsp cinnamon
Blend the fruit until smooth, then spread onto a Teflex sheet or a parchment-lined baking sheet.
If using a dehydrator, dehydrate at 105 degrees F for 8-10 hours or until the fruit is pliable and easy to peel from the sheet.
If using an oven, leave it on at the lowest temperature until the fruit is dry (times will vary depending on the oven).
Cut into strips and store in a glass container in the refrigerator.

PB Banana squares

Bake at 350 degrees for 20 minutes. Cut into squares and enjoy. Top with extra peanut butter if you like!

Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 20 minutes.
Cut into squares and enjoy!

bake coconut chicken fingers

Baked Coconut Chicken Fingers

Posted on February 2, 2012

Here’s one recipe that you will definitely want to feature at your Super Bowl party this Sunday. These crunchy coconut chicken fingers are oven baked, not fried! They have all the great taste of those greasy, deep-fried chicken fingers but these are so much healthier for you. My husband and I make the Baked Chicken Fingers at least once a month. During a busy weeknight I can always count on them being quick, healthy and delicious. I was getting ready to make another batch of those chicken fingers the other night when I had a craving something coconutty. I pulled out some shredded coconut and went to work. Crusted with a panko coconut mixture, oven baked and served with a homemade sweet dipping sauce, these were a huge hit in my house! Make these tonight, trust me, your family is going to love them!

One Year Ago: Homemade Oreo Cookies 

Baked Coconut Chicken Fingers

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For the Coconut Chicken Fingers:

• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large egg whites
• 1/2 tablespoon water
• 1/2 tablespoon Dijon mustard
• 1 tablespoon orange marmalade
• 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

Directions:

1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
2. In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
3. In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
4. In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
5. In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
6. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
7. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
8. Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.

Easy Zucchini Parmesan

Submitted by: MATCM81

This quick and healthy snack takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.

Number of Servings: 1

Ingredients

Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray

Directions

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

Healthy Baked Chicken Nuggets

Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 tbsp whole wheat Italian seasoned breadcrumbs
• 2 tbsp panko
• 2 tbsp grated parmesan cheese
• olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

popcorn balls

Ingredients

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 5 quarts plain popped popcorn

Directions

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

oatmeal bars to go

Oatmeal 2 Go Recipe Prep Time: 8 mins Cooking Time: 30 to 35 mins Ingredients: 1 medium apple, peeled + diced small 1 teaspoon granulated sugar 1 teaspoon cinnamon 1 cup whole wheat flour 1 cup unsweetened apple sauce 1 tablespoon melted butter or canola oil 1 teaspoon baking powder 1/2 cup almond meal 2 tablespoons brown sugar 1 1/2 cups old fashioned oats 1 egg 1 cup lowfat or nonfat milk 1 teaspoon vanilla cooking spray Preheat oven 350 degrees. Place diced apples in a small bowl and toss with cinnamon and sugar. Set aside. In a medium sized bowl combine egg, milk, applesauce, vanilla and canola oil. In another bowl whisk together flour, almond meal, brown sugar and baking powder. Gently combine the wet and dry ingredients. Add oats and diced apples and stir to combine. Pour batter into well greased 9 inch square baking pan. Spread batter evenly and bake for 30 to 35 minutes or until set. Let cool and cut into squares.

Chocolate Caramel Fondue OH MY

Serves 4-6

1c milk chocolate chips
1/2c (70z jar) marshmallow cream
1/2c caramel apple dip
1/2-2/3c cream

In fondue pot simmer 1/2c cream and the caramel. Slowly add chocolate and marshmallow cream. Slowly add more cream if the consistency is not to your liking. Serve on WARM with dippings.
We prefer peanut butter cookies, fresh strawberries and fresh slices bananas.
IT WILL ALL BE GONE!!!

banana s'mores

These are too fun not to make. Again great for some little ones. But I love them too. Who doesn't like melted chocolate?

Makes 3:
3 whole large bananas, unpeeled
1/4c mini chocolate morsels
1/4c mini marshmallows
1/4c crushed graham crackers

Preheat oven to 350F

Place each banana on a flat surface and peel back 1 1/2in wide section of the peel. NOT completely off. Create a flap stopping near the end of the banana
Using a spoon scoop out lengthwise grooves in the fruit. Fill the grooves evenly with chocolate, graham cracker, and marshmallow
lay back the peel making the banana whole again
wrap bananas in foil and bake for 10min

you will fall in love with these so fast you might as well make a double batch while you are at it! "more please"

frozen banana pops

Simple and healthy. Fun for the kids and parents! You choose the toppings and each one can be different. If your children are old enough for a slumber party. Each child could make their own and have individual pops.

to make 8:

8 craft sticks
4 bananas peeled and cut in half
1c milk chocolate chips (you choice... milk, semi sweet, dark, or white even butterscotch)
1c sprinkles (your choice again... chopped nuts, crushed cookie, crushed nilla wafers)

insert stick into banana
cover a cookie sheet with parchment paper
place bananas on paper and freeze for 20min

In separate bowls melt in microwave you choice of morsels for 1min
dip bananas and then roll in sprinkles
place banana back on lined tray and return to the freezer for at least 1 hour

enjoy with you special little one(s)