Single Serving Chocolate Chip Cookies

Ever have those ridiculous cravings for something sweet, but are at war with yourself because you don’t want to go overboard or don’t want the excess sugars?

These are the PERFECT solution!

I make these…a lot…LOL

YOU WILL NEED:

3 tbs whole wheat flour

1 dash/pinch of salt (no more than 1/2 tsp)

1 dash/pinch of baking soda (no more than 1/2 tsp)

3 tsp mini chocolate chips of choice (I use sugar free!)

3 tsp Splenda-Brown Sugar (the regular kind will do just fine, too!)

1 tbs and 1 tsp of olive oil

1/2 tsp vanilla extract

1 1/2 tsp on unsweetend vanilla almond milk

DIRECTIONS:

Spray a cookie sheet with nonstick spray

Mix up the dry ingredients in a bowl.

Add in the oil, extract, and milk. Mix well.

Add in the chocolate chips.

The batter may be “piecey” or seem “dry” but when you mush them into cookie shapes, you should be okay.

Bake at 350 degrees for about 11 minutes.

They have a different texture, but they really do hit the spot!

Top with sugarfree caramel drizzle or whatever you’d like!

In joy, enjoy!

-JVee

Baked Stuffed Sweet Potato

You guyzzzzzz, these were AMAZING.

They are filling, the perfect amount of savory, sweet, and just all around delicious!

Whole family loved them, and I hope you and yours do, too.

YOU WILL NEED:

3 medium or large sweet potatoes

3/4 or l whole lb boneless, skinless chicken (preferably breast cutlets)

1/4 cup olive oil

1 packet of Spicy Ranch Seasnoning

2 cups fresh spinach

3/4 cup Fat Free cheddar and/or Mozzarella cheese

DIRECTIONS:

Preheat oven 400 degrees

Line a baking sheet with foil and spray with non-stick spray

Rinse, scrub, and dry sweet potatoes

Poke potatoes with a fork multiple times, lay on the sheet and bake for 1 hour

Spray a skillet with nonstick spray, cook the chicken on med heat (no more than med-high) with the olive oil and ranch seasoning – about 4-6 minutes on each side, depending on the thickness of the meat

Remove chicken from skillet, shred with a fork, set aside.

Place the spinach in the same skillet and heat with the remaining oil in the pan – if need be, add more.

Cook just long enough until spinach is soft.

Remove sweet potatoes from oven when finished.

Carefully (they will be hot hot hot!) slice open, and scoop out some of the potato but leave some along the sides so that the potato still has a strong structure.

Take the scooped out potatoes and mix a bowl with the shredded chicken and spinach.

Scoop the chicken/potato/spinach filling back into the potatoes.

Top with cheese and bake for an additional 10 minutes.

EAT EAT EAT!

In joy, enjoy!

-JVee

Easy, Delicious, and Healthy Taco Ring

This doesn't just LOOK amazing, it TASTES amazing!

Super easy to make, too!

YOU WILL NEED:

2 (8oz) crescent roll tubes, I used lowfat and wheat

1 lb LEAN ground turkey

2 tbs olive oil

1 packet of taco seasoning, reduced sodium

1 yellow onion (chopped)

1 1/2 cups shredded FATFREE cheddar cheese

1 cup Shredded Romaine lettuce

1 or 2 diced tomatoes depending on size

1/2 small can Olives (sliced) (Avocado, Sour cream etc)

DIRECTIONS:

Preheat oven 350 degrees

Grease a 12 in pizza pan with nonstick spray

Heat a large skillet to medium-high

Place olive oil and onions in skillet, mix and cook the onions until slightly browned

Add in the meat and allow to cook until meat is no longer pink

Drain the meat of any excess oils, fats, and liquids

Stir in taco seasoning (and water, if seasoning packet requires it)

Cook over med-hi heat again for no more than an additional 5 mins – look for the liquids to be absorbed

Remove from heat and add the cheese, mix until cheese is fully melted.

Remove crescents from can. Place in a ring, with side-ends of the rolls facing the center – pointy ends out. Overlap the corners if need be.

Spoon the meat into the center of the crescent rolls, then fold over and tuck under the pointy ends under the wide ends.

Bake for 20 minutes, or until the crescents are golden brown.

YUM!

You can place the lettuce and tomatoes in the middle, like I did – or however you’d like!

Sour cream is optional, but aim for low fat!

In joy, enjoy!

-JVee

Mini Pizzas

Talk about easy, quick, and DELICIOUS!

Oh, and can’t forget HEALTHY. That’s right, healthy pizza?!?!

These are low calorie, low carb, and low fat!

Whenever you’re craving pizza, or just need a simple meal, these are perfect!

YOU WILL NEED:

Whole Wheat English Muffins

Pasta Sauce or Pizza Sauce (I saved money and bought the Publix brand!)

Turkey Pepperoni

Fat Free Cheese – Mozzarella or Cheddar

Egg Whites

Veggies to top (your choice!)

OPTIONAL: Fresh Tomatoes and Fresh Romaine (for last minute topping once out of the oven)

DIRECTIONS:

Preheat oven to 350

Line a cookie sheet with tin foil

In a skillet, cook 3-5 egg whites (Depending on how much or little you want)

Set aside to cool

Separate your English muffins into two.

Spoon and spread the sauce onto each muffin halve – no more than 2 TBS should do it.

Add the pepperoni, egg whites, veggies (except tomatoes and romaine), and cheese.

Bake for 12-15 minutes

Remove from oven and top with the tomatoes and romaine lettuce – if you want them, that is!

SEE! Simple, healthy, and satisfying!

In joy, enjoy!

-JVee

Healthy (and delicious!) Carrot Cake

Who doesn’t love a good carrot cake? I’ll tell you what I don’t love – the excess SUGARS and FATS. This carrot cake is one of – and I’m not just saying it because I made it – the BEST carrot cakes I’ve ever had. It’s the perfect amount of sweet. Not too rich. And it’s MOIST. My family LOVES this cake and they ask me to make it ALL of the time. I hope you love it just as much!

YOU WILL NEED:

1 1/2 cup Splenda (or sugar, if you really prefer it)

1 1/2 cups all purpose flour (or wheat flour! Yum!)

1 cup confectioners (powdered) Sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon
1/2 tsp sea salt or kosher salt

1 tsp vanilla extract

2/3 cup olive oil

2 eggs

2 cups shredded carrots (I continued to cut mine up into smaller shreds, but you don't HAVE to!)
1/2 cup crushed pineapple with JUICE, not syrup

FOR THE TOPPING (optional)

Fat-Free Whipped Topping (I used cool whip) and Cinnamon to sprinkle!

·      Because whipped topping melts easily, only add the topping right before serving each piece!

DIRECTIONS:

Preheat oven to 350.

Grease a 9x9 square (I used a 9x2in pie dish)

In a bowl, combine the sugars, flour, baking soda, baking powder, cinnamon, and salt. Mix well with a whisk or fork. Set aside.

In another bowl, mix the olive oil, carrots, pineapple, eggs, and vanilla extract. Mix well until well blended together. Add the dry ingredients to the wet ingredients LITTLE BY LITTLE (you’ll have your work cut out for you if you add it all at once), stirring well after each addition.

Pour the batter into the greased pan and bake for 35 minutes, or til it’s golden brown. Stick a toothpick in the middle to check for doneness – if it comes out clean, it’s ready!

Let cool for 20 minutes. Add the topping if you wish, and serve!

YUM.

In joy, enjoy!

-JVee