Peanut Butter Oatmeal Cookies

Ingredients:
12 pitted dates
1/3 cup old fashioned oats
1 T reduced-fat peanut butter (or almond butter)

Directions:
Place the dates in a bowl of a mini-food processor fitted with the chopping blade down.  Process until the dates are very finely chopped and stick together.  With a spatula, transfer to a small mixing bowl.  Add the oats to the peanut butter.  Using an electric mixer fitted with beaters or your hands, mix well.

Divide the mixture into 4 equal amounts.  Shape each into a ball.  Place one ball between two sheets of waxed paper.  Flatten the ball to a 3" diameter cookie.  Repeat with each ball.  Serve immediately or stack between sheets of waxed paper in an airtight plastic container.  Refrigerate up to 5 days.

Makes 2 (2-cookie) servings.

Per Serving: 221 calories, 5 g protein, 45 g carbs, 4 g fat, 0 mg cholesterol, 5 g fiber, 63 mg sodium 

One Serving Chocolate Cheesecakes

Ingredients:
I Can't Believe It's Not Butter! spray
1/4 cup crunchy high-fiber cereal (such as Grape Nuts), finely crushed into crumbs
1/2 cup fat-free cream cheese, at room temperature
2 T honey
1 large egg white (or 1/4 cup of egg beaters)
1/4 cup fat-free, artificially sweetened vanilla yogurt
1/4 t vanilla extract
1/4 cup cocoa powder, plus more for garnish
4 T aerosol fat-free whipped topping

Directions:
Preheat the oven to 350*.  

Lightly mist four 3"-wide ovenproof bowls or ramekins with I Can't Believe It's Not Butter! spray.  Divide the crumbs among them, spreading in an even layer on the bottoms.  Set aside.

In a small mixing bowl, with an electric mixer fitted with beaters, beat the cream cheese and honey on medium speed until smooth.  Add the egg white, yogurt, and vanilla.  Beat on medium speed just until smooth.  On the lowest speed possible, mix in the cocoa.  Spoon the mixture into the prepared bowls or ramekins.

Bake for 12-15 minutes, or until the centers are set.  Let stand for 15 minutes to cool.  Refrigerate for at least 2 hours.  Just before serving, top each serving with a tablespoon of whipped topping.  Dust with cocoa.

Makes 4 servings.

Per serving: 107 calories, 5 g protein, 21 g carbs, 1 g fat, 1 mg cholesterol, 2 g fiber, 149 mg sodium 

Thai Ground Chicken Salad

Ingredients:
2 T lime juice, preferably freshly squeezed
2 t minced fresh garlic
1 t honey
1/8 t chili garlic sauce, or to taste
1/8 t salt
1 1/2 t extra-virgin olive oil
1/4 lb extra-lean ground chicken
2 cups shredded romain lettuce leaves
1/2 cup shredded carrot
1/4 cup red onion slivers
2 T chopped fresh mint leaves
1 T chopped fresh cilantro leaves
1 to 2 T chopped dry-roasted cashews

Directions:
in a small bowl, combine the lime juice, ginger, honey, chili carlic sauce, and salt.  Whisk, gradually adding the oil, until blended.

Set a small nonstick frying pan over medium-high heat until it is hot enought for a spritz of water to sizzle on it.  With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray.  Add the chicken to the pan.  Cook, breaking up the meat into chunks with a spatula, for 3 to 5 minutes, or until no longer pink.  Remove from the heat.  Stir in 1 T of the reserved dressing.

In a larege serving bowl, combine the lettuce, carrot, onion, mint, and cilantro.  Drizzle with the remaining dressing and toss.  Top with reserved chicken and sprinkle wiht the nuts.  Serve immediately.

Makes 1 serving.

Per Serving: 333 calories, 30 g protein, 25 g carbs, 13 g fat, 66 mg cholesterol, 5 g fiber, 482 mg sodium