Cheesy chicken runzas ....new revised.  I like this one even better.  On green plan it is 8 points with cheddar cheese and philly chive and onion cream cheese spread in it, or 8 points without the cheddar cheese.  The points are for the Runza only.  I made caramel dip to go with it that was 2 points to spread on the crisp sugarbee apples.  I’ll add that recipe below also.

Ingredients for one runza:

1 frozen Texas Rise and Bake Rhodes roll ( in freezer section of grocers)

1 Tablespoon Philadelphia chive and onion cream cheese spread

2 ounces shredded cooked chicken

1 tsp low-fat milk

1/4 ounce finely grated cheddar cheese

Egg wash, tiny amount just whisk an egg and brush a tiny amount on the top before baking

A few pieces of shaved Parmesan for on top after the egg wash

Egg wash is so small and the parmesan shaved cheese too, that I could not count it.  

Seasonings I used. A dash of Lawry’s seasoned salt, pepper, garlic powder, a TEENY dash of dill weed.  Use what you like! I make ham Runzas and beef runzas too!  You can do anything inside these yummy Runza rolls.

Make the rise and bake Rhodes roll as stated on the package. Let dough rise fully and then flatten with a rolling pin into a circle. Mix  ingredients from above ingredients other than the egg wash and Parmesan cheese as they go on top before sliding in the oven.

Place your mixed chicken and cheese mixture on one side of the flattened Rhodes roll.  Fold in half and pinch the edges closed with a fork.  Brush egg wash on top and place a few pieces of Shaved Parmesan on top if you’d like.  Place in oven at 350 degrees and bake for 17 minutes or until golden brown.  Yum!

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Apple dip recipe  ( I use a third of this recipe with a few slices of apples) On the green plan they entire batch is 6 points.  A third is 2 points.

2 Tablespoons Philadelphia plain cream cheese spread 

1 Tablespoon Unpacked brown sugar

A tiny dot of imitation vanilla

Mix the three ingredients with a spoon and eat up a third of it with thinly sliced apples

To die for Creamy cheesy chicken on toast

4 Tablespoons flour
4 Tablespoons whipped butter
3 cups 2% milk
1 tsp or less better than bullion chicken base
4 dots yellow food coloring optional
3 cooked and diced up chicken breasts about 20 ounces or three skinless breasts
1 package Boars Head American cheese about 10 -12 slices .... 8 ounce pack.
3 Tablespoons tiny diced celery
1/3 diced onion caramelized
3 Tablespoons grated carrots
Cracked pepper to taste

Directions:
On low heat melt butter in a medium to large saucepan.  Pull off burner.  Add flour and mash til not lumpy.  It will be in a smooth blob.  Mash it up and add a tiny amount of the milk, little by little and stirring the mashed blob into the milk so it’s smooth too.  Put back on burner and add the whole amount of milk.  Stir thru this entire process.  That’s called making white sauce.  :)
Now you have all the milk in and no lumps. Heat the mixture up stirring constantly.   Add sautéed onions in the milk mixture that you fried with a pinch of brown sugar in a tiny amount of whipped butter or Pam, that’s called caramelizing.
Add in the carrots, pepper, celery, cooked diced chicken, and heat well til piping hot but never boiling.  Add cheese slices.  Melt them into mixture and stir for about 10 minutes or so, just til it tastes right. No salt is needed as cheese has salt in it.
Spoon over toast to eat, or when cool put in 4 ounce glad cups and freeze.  It freezes perfectly for an easy meal later.  Yum, this is a fav of mine.

Barby's Ginger Snap Good for the Tummy treat!

Barby's Ginger Snap Good for the Tummy treat!

Click on the picture to enlarge.

Prep your pan with a spritz of Pam to prevent sticking.  Bake at 350 degrees for 17 minutes.

Ingredients:

1/4 cup Buttermilk Kodiak flapjack mix 2 points

1/4 cup Quaker quick oats 2 points

1 tsp baking powder 0 points

1 T white sugar 3 points 

a dash ground cloves 0 points

1 tsp apple pie spice which has Ginger, cinnamon and nutmeg in it.  0 points

1 tsp imitation vanilla 0 points

1 very ripe banana mashed 0 points

1 egg 0 points

1/2 small fresh peach diced  0 points (optional) If peaches are used they are best eaten cold.

1/8th cup canned pumpkin

This will make eleven brownies and I used the 2-1/2 inch square multi cavity pan.  7 points for the whole bowl of batter, and .63 points or 1 point each!  A good for the tummy treat for sure! I eat these cold, some of my cakes taste best warm, but these have that stronger ginger zip when colder.  They also need powdered sugar on top for sure as the sugar is low in these.  I compensate for that by dusting powdered sugar on top.  If you like a LOT of zippy ginger taste then I would up the ginger in them by a half teaspoon and taste test a batch. I left them milder for tummys.  

Super easy to freeze too!   It's best to freeze them with a paper towel wrapped around them in a freezer bag if not eaten the same day.  

Directions:

Dump all ingredients for the batter in the bowl and mix with fork.  Use a small ice cream clicker type scooper to place evenly a small amount of batter in ELEVEN  2-1/2 inch square pans. Bake at 350 degrees for 17 minutes.  

I hope you can make these for when your tummy is needing a bit of calm.  They are mild yet have a ginger snap aftertaste.  I had several requests for this treat and during flu season they may help.  They would be good for people on chemo as ginger and pumpkin are settling for the tum tum!  I added a few peaches as that aids digestion.

Enjoy my friends!

Barby

Barby's Cinnamon Apple Granola Brownies

Barby's Cinnamon Apple Granola Brownies

Prep your pan with a spritz of Pam to prevent sticking.  Bake at 350 degrees for 17 minutes.

Ingredients:

1/4 cup Buttermilk Kodiak flapjack mix 2 points

1/4 cup Quaker quick oats 2 points

1 tsp baking powder 0 points

1 T white sugar 3 points 

a dash ground cloves 0 points

1/2 tsp cinnamon 0 points

1 tsp imitation vanilla 0 points

1 very ripe banana mashed 0 points

1 egg 0 points

1/2 small apple sliced supper thin and then diced up 0 points

1/4 Cup Quaker honey and almond granola cereal (crush a little in a bag to make it go further for topping) 3 points

This will make eleven brownies and I used the 2-1/2 inch square multi cavity pan.  .90 points or 1 point each!  Scrumptious!

Super easy to freeze too!   It's best to freeze them with a paper towel wrapped around them in a freezer bag if not eaten the same day.  

Directions:

Dump all ingredients for the batter in the bowl and mix with fork, but save out the granola for the topping.  Use a small ice cream clicker type scooper to place evenly a small amount of batter in ELEVEN  2-1/2 inch square pans. Sprinkle granola on top of the batter in each cavity.  Bake at 350 degrees for 17 minutes.  

I hope you can make these come fall, on a crisp apple type of day, and feel totally guilt free.  It's like eating guilt free pie or cake.  And they ARE delicious tasting for sure!!!  

Happy good eating friends!

Barby

Barby's Spiffy Pumpkin Bars

Barby's Spiffy Pumpkin Bars

Click pic to enlarge

Prep your pan with a spritz of Pam to prevent sticking.  Bake at 350 degrees for 20 minutes.

Ingredients:

1/4 cup Buttermilk Kodiak flapjack mix 3 points

1/4 cup Quaker quick oats 2 points

1 tsp baking powder 0 points

1 T white sugar 3 points 

1/4 tsp ground cloves 0 points

1/2 tsp cinnamon 0 points

1 tsp imitation vanilla 0 points

1 very ripe banana mashed 0 points

1 egg 0 points

1/4 cup canned pumpkin 0 points

This will make enough for SIX 3 by 2 inch spiffy pumpkin bars

8 points for 6 spiffy pumpkin bars.  That is 1.3 points per spiffy pumpkin bar!  Dust with sifted powdered sugar for sure, or a dot of reddi wip.  I added a few sprinkles of coconut on a few and those would be a tad higher in points.  I love toasted coconut on top of about anything!  You just sprinkle it on top of the batter once in the pans. Every sweet treat I have posted freezes well.  It's best to freeze them with a paper towel wrapped around them in a freezer bag if not eaten the same day.  

Directions:

Dump all ingredients for the batter in the bowl and mix with fork.  Use a small ice cream clicker type scooper to place evenly a small amount of batter in SIX 3 by 2 inch loaf pans. Bake at 350 degrees for 20 minutes.  You could also look at my previous cake recipes and use my buttercream frosting drizzled on top.  Add on points tho! 

I hope you can make these come Thanksgiving and feel totally guilt free.  And they ARE delicious tasting, extra spiffy for sure!!!  

Happy good eating friends!

Barby

Barby's Pumpkin Pineapple Raspberry Brownies

Barby's Pumpkin Pineapple Raspberry Brownies

Click pic to enlarge

Prep your pan with a spritz of Pam to prevent sticking.  Bake at 350 degrees for 16-17 minutes.  

Ingredients:

1/4 cup Buttermilk Kodiak flapjack mix 3 points

1/4 cup Quaker quick oats 2 points

2 T crushed canned pineapple 0 points

1T crushed unsweetened freeze dried raspberries (I order mine from North Bay fruits)

1 tsp baking powder 0 points

1 T white sugar 3 points 

1/4 tsp ground cloves 0 points

1/2 tsp cinnamon 0 points

1 tsp imitation vanilla 0 points

1 very ripe banana mashed 0 points

1 egg 0 points

1/4 cup canned pumpkin 0 points

This will make enough for 10 pumpkin pineapple raspberry brownies 

8 points for 10 pumpkin pineapple raspberry brownies.  That is .8 points per brownie, less that 1 point!  Dust with sifted powdered sugar for sure, or a dot of redid wip.  I added a few sprinkles of coconut on a few and those would be a tad higher in points.  I love toasted coconut on top of about anything!  Every sweet treat I have posted freezes well.  It's best to freeze them with a paper towel wrapped around them in a freezer bag if not eaten the same day.  

Directions:

Dump all ingredients for the batter in the bowl and mix with fork.  Use a small ice cream clicker type scooper to place evenly a small amount of batter in 10 squares.  Bake at 350 degrees for 16-17 minutes.  I bought a 12 cavity pan with 2-1/2 inch squares in it but only had room for 10 brownies.  You could also look at my previous cake recipes and use my buttercream frosting drizzled on top.  Add on points tho! 

I hope you can make these come Thanksgiving and feel totally guilt free.  And they ARE spectacular tasting!!!  

Happy good eating friends!

Barby

Barby's Chocolate Maraschino Cherry Waffle Cookies

Barby's Chocolate Maraschino Cherry Waffle Cookies

Click to enlarge

1 point for one frosted cookie

Ingredients for cookies minus frosting:

1/4 cup Kodiak Dark Chocolate flapjack mix 3 points

1/4 cup quaker quick oats 2 points 

1 tsp imitation vanilla 0 points

1 tsp baking powder 0 points

1 T Hershey's unsweetened cocoa powder 0 points

1 tsp white sugar 1 point

2 T Chocolate PB fit powder (powdered peanuts) (Wal-Mart) 1 point

1 mashed very ripe banana 0 points

1 large egg 0 points

5 diced up real tiny maraschino cherries 2 points

9 points for this batter to make 16 cookies.  That is .56 points, or about a half a point per cookie with no frosting added.

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Ingredients for Peanut buttercream frosting:

3 T powdered sugar 2 points

1/4 tsp vanilla 0 points

1 T whipped butter melted 3 points

1 teaspoon of 2% milk or whatever makes it a thin frosting to scrap over the tops of the 16 cookies.  Mix well.


This will make enough for 16 cookies used sparingly.

5 total points for frosting all 16 cookies.

This recipe makes 16 cookies off a regular waffle iron, not Belgian. 

Directions:

Dump all ingredients for the batter in the bowl and mix with fork.  Use a small ice cream clicker type scooper to put a small amount of batter on each section of your waffle iron.  Mine has 4 squares so I make 4 cookies at a time. Cook like a waffle.  Cool on rack.  Frost with frosting recipe above. 

Adding 9 points for the batter and 8 points for the frosting, you have 17 points for 16 cookies, or 1.06 measly points for one frosted cookie!  Totally amazing to me!  Enjoy my friends!  Barby  :)