Playing with Myself

Banana Chocolate Chip Cookies
Makes about 50 cookies

2 cups all-purpose flour
3/4 cup rolled oats (do not use quick-cooking oats)
1/2 teaspoon salt
6 tablespoons solid vegetable shortening
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup mashed banana (about 2 ripe bananas)
1 large egg white
1 tablespoon vanilla extract
1 cup mini chocolate chips

Position rack in the center of the oven; preheat oven to 350°F. Spray a large baking sheet with nonstick spray. Mix flour, oats, and salt in a medium bowl; set aside.

With an electric mixer on medium, cream the shortening and both sugars until light and fluffy, about 2 minutes. Beat in the banana, then the egg white and vanilla. Turn off the mixer, remove the beaters, and stir in the flour mixture with a wooden spoon, just until incorporated. Stir in the chocolate chips.

Drop by flat tablespoons onto the baking sheet, spacing mounds about 1 1/2 inches apart. Bake until golden brown, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an airtight container for up to 4 days.

Serving size: 2 cookies. POINTS value per serving: 3

Big, Soft, Almost Fat-Free Chocolate Cookies
Makes about 24 cookies

1 ounce unsweetened chocolate
4 large egg whites, at room temperature
3/4 cup packed light brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Position rack in the center of the oven; preheat oven to 350°F. Line a baking sheet with parchment paper.

Place the chocolate in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10 second increments until halfway melted. Remove from the microwave and continue stirring until completely melted.

With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars until creamy, about 1 minute. Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.

Drop by rounded tablespoonsful onto the prepared baking sheet. Bake until puffed, cracked, and dry, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an air-tight container for up to 5 days.

Serving size: 1 cookie. POINTS value per serving: 2

Spiced Chicken Cacciatore
Was | 10 POINTS
Now | 8 POINTS
Servings | 4
Preparation Time | 25 min
Cooking Time | 25 min
Level of Difficulty | Easy

"Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick."

Ingredients

8 oz uncooked whole-wheat spaghetti
2 tsp olive oil
1/2 cup onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup mushroom(s), sliced
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup parsley, fresh, chopped

Instructions

Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat.

Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.

Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.