Golden Graham S’more Bars  

125 calories per serving
Ingredients: 
1 10 oz. bag mini marshmallows (Approx. 6 cups)
1 12 oz. package semi sweet chocolate chips
5 tbsp. butter (I used 2 1/2 tbsp. butter & 2 1/2 tbsp. smart balance to save even more calories)
8 cups Golden Graham cereal (one 12 oz. box)
1 tsp. vanilla (optional)

Directions:
Place package of chocolate chips in the freezer to chill. Spray a 9 x 13 baking pan, set aside.

Meanwhile, melt butter in a pot over medium heat. Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired. Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat. Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture. Also add in the remaining cup of marshmallows. Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan. Cover and refrigerate until set. Turn out onto cutting board and cut into squares. Keep stored in an air tight container in the refrigerator.Makes approximately 20-24 bars depending on how big you cut them.

 MANGO Chiffon Cake
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Ingredients:
cake flour - 2 cups, sifted
granulated sugar - 3/4 cup
baking powder - 1 Tablespoon
egg whites - 7
cream of tartar - 1/2 teaspoon
granulated sugar - 3/4 cup
egg yolks - 7
corn oil - 1/2 cup
mango juice - 3/4 cup (canned or bottled juice is fine)
lemon flavoring - 1 teaspoon
fresh mango - 1 cup cut in cubes, from a whole mango
butter - 1 cup, softened
heavy cream - 1/4 cup
mango nectar - 1/4 cup (canned or bottled juice is fine), for cake icing
confectioners' sugar - 3 cups
lemon flavoring - 1 teaspoon, for cake icing
golden yellow food color - 1/4 teaspoon (optional)
fresh mango - 1 piece, peeled, pitted, sliced in strips, for cake decoration
Instructions:
Preheat oven to 350 degrees.
Sift together the dry ingredients: cake flour, 3/4 cup granulated sugar, baking powder. Set aside.
In a separate bowl, at highest speed, beat the egg whites and cream of tartar together. When there are high peaks and hardly any bubbles left, slowly add the 3/4 cup granulated sugar, a few tablespoons at a time. When peaks form and whites are shiny, put aside.
In another mixing bowl, make a well of all the dry ingredients. In the center add : oil, yolks, mango juice, lemon flavoring. Beat with the mixer at medium speed till blended. This should only take about 3 to 5 minutes.
Into the yellow mango batter, add the cubes of mango fruit, by folding with a spatula.
Finally, fold the mango mix very gradually into the egg whites. Try to do the folding in 3 batches, to prevent the egg whites from dropping.
Pour batter into a greased round tube pan, measuring 8 inches in diameter, 4 inches high. Bake at 350 degrees for 45 minutes or test for doneness.
When done, cool on counter for a few minutes. Then loosen edges from the round tube pan, invert and take the cake out to cool. It should be completely cooled before adding any of the Mango icing.
Directions: (makes 2 1/2 cups)
In a mixing bowl, at high speed, mix together the softened butter and 1 cup confectioners' sugar. Cream and blend well till smooth.
Gradually add in alternating order, a few tablespoons at a time : confectioners' sugar, heavy cream, and mango juice. Begin and end with the confectioners' sugar.
Add the lemon flavoring and blend well.
Finally, add the golden yellow food coloring. Mix well. Refrigerate the icing till ready to use on cake.
After frosting the cake, garnish mango slices on top in a spiral manner.


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Banana Split Casserole usually wins hands down! Here is the recipe. I hope you love it as much as I do! 

1 stick butter, melted
1 box graham cracker crumbs
1 stick butter, softened
2 eggs
2 cups confectioners' sugar
5 bananas, sliced
1 (15 ounce) can crushed pineapple, undrained
1 (16 ounce) container Cool-Whip, thawed
1 (4 ounce) jar maraschino cherries, stemmed
1/2 cup pecans, chopped
Chocolate Syrup, optional
Cake sprinkles

In a 9x13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

In a medium bowl, cream together the other stick of softened butter eggs, and confectioners' sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries, sprinkles and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

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Muffin Tin meals! This is SO easy and SO good!

8 whole eggs
6 tablespoons liquid egg whites
½ red bell pepper diced
4 oz. sliced mushrooms
1 green onion…green and white part sliced
2 cups fresh baby spinach chopped, stems removed
½ cup shredded cheese of your choice (I used cheddar)
½ cup milk
1 tablespoon butter
Oil for muffin tin
Salt and pepper to taste

Preheat oven to 350 degrees
In a medium high pan, add oil, then all veggies.
Stir fry. Watch so onions don’t stick to bottom. If they do, add a splash of water.
Cook for 8-10 minutes
In a mixing bowl, add eggs, milk, salt and pepper. Whisk to combine.
Add veggie mixture, then cheese.
Grease muffin tin.
Ladle egg mixture into each tin.
Bake for 25 minutes or until slightly brown on top. Should not see any water.

Healthy Banana Cobbler {Gluten Free} 

Ingredients
¾ cup sorghum flour
½ cup white rice flour
½ cup potato starch
1 Tablespoon baking powder
¾ teaspoon xanthan gum
¼ teaspoon salt
½ cup sugar or sugar substitute
2 large eggs
¾ cup milk
1 teaspoon vanilla
6 – 8 ripe bananas

For the Topping
2 Tablespoons melted butter
3 Tablespoons agave nectar
¼ cup orange juice
½ teaspoon cinnamon

Instructions
In a large bowl combine the flours, starch, baking powder, xanthan gum, salt, and sugar.
In a small bowl, combine the milk, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix together with a fork or whisk until the dry ingredients are moistened.
Spread the batter into a buttered rectangular baking dish (about 9 x 13 inches).
Peel the ripe bananas and cut them into three pieces, placing the pieces on top of the batter.
Drizzle the melted butter, agave nectar and orange juice over top.
Sprinkle with ½ teaspoon cinnamon.
Bake at 350 degrees about 35 – 45 minutes, or until the batter tests done.

10 HEALTHY CHICKEN WING RECIPES 

Whether its for a quick appetizer, a fun dinner, or as a party food for the big game, chicken wings almost are always on the menu. To kick wings up a notch, it’s all about the marinades and sauces. Whether you like to slow cook and baste your birds with sauce, or marinate and grill them, the recipes below are sure to please. Tips: To get your wings out-of-the-fryer crisp without the excess oil and calories, pat dry the wings before seasoning and cooking. Of course, anytime you fry something you lose any “healthy” factor. So, that’s why we suggest baking or grilling the wings instead. For a quick clean up, line your baking pan with foil. Then, after cooking, just throw the foil out, rinse off the pan and you won’t have to spend any time scrubbing burnt sauce spots.

1. Honey Mustard Chicken Wings with Dijon/Lime Dipping Sauce
This recipe is the best of all worlds. It uses a variety of spices before cooking, bakes the wings slowly, turning twice in the cooking hour, and has a spiced, citrusy sauce for dipping. For quick clean up, line the baking sheet with tin foil.

2. Sticky Sweet Teriyaki Wings
Don’t be scared by “teriyaki” because there is no salt-laden bottled teriyaki sauce in this recipe. It’s great to have control over our ingredients and cutting out the extra, unwanted stuff found in most processed foods.

3. Caribbean Spiced Chicken Wings
Using a dry rub can help cut out calories that inevitably hide in gooey barbeque sauces. Don’t be shy about getting down and dirty when massaging the rub to the chicken. The more of the rub that’s worked into the chicken, the more flavor the chicken will hold onto during cooking.

4. Grilled Buttermilk and Beer Wings
Nothing seems healthy about this recipe at all: it marinates the chicken in buttermilk, beer, and spices so the wings are going to take on a tangy kick and stay super moist. The glaze even uses brown sugar, but swapping honey or agave syrup will cut down on the calories. You can also swap the beer for a light beer. Go ahead, splurge.

5. Thai Curry Chicken Wings
Using coconut milk and homemade curry to marinate and baste the chicken gives these wings a Thai twist. You can use low fat coconut milk but the majority of the milk will not be used after marinating so if you can’t find low fat, don’t worry about extra calories. If you really like the Thai curry, use the extra as a dipping sauce.

6. Skinny Buffalo Wings with Buttermilk Blue Cheese Dressing
To make a skinny buffalo dip, this recipe drops the butter and uses chicken stock and lemon juice instead. For the dressing, using low fat buttermilk, reduced fat mayo, and blue cheese crumbles will make for a creamy ending for your spicy wings.

7. Honey Mustard Wings
If you like spicy wings, you can substitute spicy brown mustard for English mustard. You can use olive oil or vegetable oil in this recipe— whatever you have on hand. Since you aren't adding a majority of the flavor until after the wings are fully cooked, it’s important to toss the wings with the honey mustard sauce as soon as they come out of the oven. Hot wings are much more susceptible to holding flavor and sauce than cold wings.

8. Chicken Wings with Curry-Yogurt Glaze
This recipe delivers Indian-inspired wings with a creamy spiced yogurt glaze. Make sure that your oven rack is in the middle position. If it’s too low, the yogurt will be more likely to burn. If you like to use Greek yogurt, you may need to add a splash of milk to loosen up the yogurt so it will coat the wings properly.

9. Sticky Sesame Wings
Stickiness is one of the hallmarks of eating wings, and this recipe doesn't disappoint. The combination of honey, Hoisin, and thick sesame oil will become a gooey glaze once baked. Hoisin and sesame oil can be found in the Asian aisle of the grocery store.

10. Balsamic-Soy Glazed Chicken Wings
Balsamic and soy are a classic combination for wings, and these are good enough to please everyone but special enough to serve for a fun occasion. While the recipe includes butter, it’s one tablespoon for four pounds of chicken, so you won’t be breaking the calorie bank by keeping it in.

Slow-Cooker Chicken Broccoli Alfredo { Freezer Meal }

Ingredients
4-6 boneless chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained

Instructions
Split ingredients in half.
Place all ingredients in 2 resealable gallon-sized freezer bag and mix together.
When ready to eat, remove from freezer and thaw in fridge overnight. Cook on LOW for 4-6 hours.

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