Skinny Raspberry Chocolate Chip Muffins

Quick, easy, and only about 150 calories each...these muffins are still very tasty and won't start your day off on the wrong foot! There is no oil or butter, but instead applesauce - which gives the muffins a nice, moist (ugh, least favorite word) consistency throughout. 
What you'll need...
  • 1 and 1/4 cups wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup + 2 Tablespoons unsweetened applesauce
  • 1 egg white, beaten
  • raspberries
  • chocolate chips
Directions:

Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. In a large bowl, combine flour, baking soda and cinnamon. In a separate bowl, whisk the sugar, applesauce, and egg white together and pour into dry ingredients. Mix with rubber spatula until combined. Fold in raspberries and chocolate chips.

Divide the batter evenly between approximately 10 muffin cups. Bake for 15-20 minutes.  Allow muffins to cool and enjoy!

 

Skinny Slow Cooker Chicken Pot Pie!

Skinny Mom has great recipes that are easy to make and healthier for you to eat! Who doesn't like chicken pot pie?! I love it! What I don't love about it though, are the calories. This recipe isn't like your normal chicken pot pie...because there's no "pie" per say, BUT there is a biscuit :) It's the perfect dish for this cold, rainy weather we're experiencing in Boston!
Here is what you'll need:
- 6 small red potatoes peeled and cubed
- 1 1/2 lbs of boneless chicken breasts or tenders
- 2 - 10.5 oz cans of Fat Free Cream Of Chicken Soup
- 1 cup skim milk
- 1 cup water
- 1 small onion, diced
- 1/2 cup celery
- 1 tsp garlic
- 1 tsp parsley
- 1/2 tsp thyme
- 10.8 oz bag steam fresh frozen mixed vegetables
- Biscuits - "The Best Biscuits You'll Ever Eat!"
Directions: Place the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes. In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes. Throw in diced onion and the celery. Sprinkle in seasoning. Cover and cook on high for 4 hours or low for 8 hours. About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes. Make biscuits (optional) as directed on package. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.

Baked Apple Crisp Oatmeal

Fall makes me want to cook all day every day! Last night I came across this baked oatmeal recipe on Pinterest and absolutely HAD to try it out with some of the apples I picked this weekend! Chris and I usually eat oatmeal in the morning and I decided it was time to jazz it up a bit since it can get slightly monotonous/boring. Today, I was SO excited to eat breakfast and sample my creation! Wanna know the best part about this dish? It's baked entirely in the crockpot! You just set it and forget it! Chris absolutely loved it (he gave it a 9/10 on the rating scale haha!) 

Here's what you do:

Peel and slice about 5-6 apples and layer on the bottom of the crockpot. Disperse 1/2 cup of brown sugar, 1 Tbsp cinnamon, 2 cups oatmeal, and 4 cups of water on top. Do not stir. Cook on HIGH for 4.5 hours. For the last 30 minutes, add the topping which consists of: brown sugar, flour, baking powder, baking soda, and butter. In the morning, heat it up and serve! 

It will look like this before you put the topping on:

oatmeal2

Topping: 

1/2 cup brown sugar

1/2 stick butter 

1 cup flour

1/4 tsp baking powder

1/4 tsp baking soda

This morning's breakfast! Yum!!

oatmeal