lowfat chewy fruit and oatmeal bars

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 8 oz. container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 tbsp. vegetable oil or applesauce
2 tbsp. fat-free milk
2 tsp. vanilla
1 1/2 c. whole wheat or all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. whole oats
1 c. diced dried mix fruit, raisins or dried cranberries

1.  heat oven to 350 degrees.  in large bowl combine sugars, yogurt, egg whites, oil/applesauce, milk and vanilla; mix well in medium bowl.  combine flour, baking soda, cinnamon, and salt; mix well.  add to yogurt mixture; mix well.  stir in oats and fruit.
2.  spread dough onto bottom of ungreased 13x9 in. baking pan.
3.  bake 28-32 min. or until golden brown.  cool completely on wire rack.  cut into bars.  store tightly covered. 

butternut squash and chickpea curry

2 1/2 c. butternut squash, peeled and diced
1 1/2 c. chickpeas, drained and rinsed
1 small onion, diced
2 small garlic cloves, diced
1 can coconut milk
1 c. spinach
1-2 large tomatoes
3 c. vegetable or chicken broth
3 tbsp. yellow curry powder
1 tsp. salt

add all ingredients besides peas and spinach to slow cooker.

20-30 minutes before serving, add frozen peas and spinach.

if sauce is too thin, make a quick mix of cornstarch and hot water. add to crockpot to thicken.

serve over brown rice.  top with coconut and cilantro.

* i usually brown ground turkey and add. 
*original recipe from stacie anderson.

homemade pizza sauce

1 32 oz. can whole or diced tomatoes
6 to 8 garlic cloves, roughly chopped
2 tsp. balsamic vinegar, plus more to taste
Salt
Fresh cracked pepper
Olive oil
Basil
Oregano.

combine ingredients in blender.  puree. use on pizza.

*original recipe found on the kitchn.com, with adaptations and simplifications.

quinoa coconut granola bars

ingredients:
1 c oats
1 c quinoa, uncooked
1/2 c coconut flakes
1 c pecans, chopped
1 c cranberries, dried
1/4 tsp salt
1/2 c peanut butter, all-natural
3/4 c honey
1 tbsp canola oil
3 tbsp brown sugar


directions:
preheat oven to 350 degrees.  spray a ceramic or glass 9x13 inch baking dish with cooking spray.

spread oats and quinoa onto a cookie sheet and toast in preheated oven for 8 minutes.  watch to be sure and not over cook.  place mixture in a large bowl and add coconut, nuts and dried cranberries.

in a medium sauce salt, combine salt, peanut better, honey, oil and brown sugar.  bring to a boil over medium heat, then immediately remove from heat and pour over the oat mixture.  stir together until dry ingredients are evenly coated. 

pour into prepared baking dish, pressing mixture down into the pan.  bake for 20 minutes.

cool for up to 2 hours, then cut and serve.

*original recipe found on super healthy kids.
**i have eliminated cranberries and used almonds in place of pecans.  i've also added chocolate chips.

jicama salad

ingredients:
1 lb jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded and thinly sliced
2 tbsp coarsely chopped cilantro
kosher salt
freshly ground pepper


peel jicama and cut into sticks about 2 inches long and 1/4 inches thick.  place in a large bowl.

fineley grate the zest of the lime and add to the bowl of jicama.  cut the lime in half and squeeze one lime half over the jicama.  set the second half aside.

finely zest one of the oranges (you should have about 1 tbsp) and add to the bowl of jicama.

slice 1/4 inch off the top and bottom of the zested orange and set it flat on the work surface.  using a paring knife follow the curve of the orange and slice off any remaining peel and white pith.  working over the bowl of jicama, slice between the membranes to release the segments .  repeat the segmenting with the second orange.  (you do not need the zest of this orange.)

add the bell pepper and cilantro and stir to combine.  season with freshly ground black pepper, and more lime juice as needed.

*original recipe from www.chowhound.com

cilantro peanut pesto

ingredients:
1 c. roughly chopped cilantro
1/3 c peanut butter
1/4 c lime juice
3 tbsp soy sauce
3 tbsp olive oil
1 tbsp brown sugar
1 1/2 tbsp grated fresh ginger
1 tsp sesame oil
1/4 tsp crushed red pepper
2 cloves garlic

in food processor, add all the ingredients.  blend until smooth.

*original recipe found on www.simplywhisked.com

easy spinach almond pesto

ingredients:
4 cups baby spinach, washed
1/4 c. slivered almonds
4 tbsp. olive oil
1 large clove garlic
sea salt and freshly ground pepper, to taste

instructions:
in a food processor, pulse all ingredients until it forms a pesto consistency - smooth yet a little chunky.

*original recipe from www.eatingrules.com