Chocolate Chocolate Chip Cookies

I am back on the Weight Watchers and am in love with this cookie recipe--only one point each, and they totally take care of the chocolate fix!


2 egg whites
1/4 c margerine
1/8 t salt
1/4 t baking soda
1/3 c cocoa
1/2 c sugar
1 c flour
1/2 c brown sugar, packed
1/3 c mini choc chips

Preheat oven to 350°F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.

Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.

Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Roasted Vegetable Meat Loaf with Balsamic Glaze

I love balsamic vinegar...and this sauce is so delish!

Before the glaze - how pretty

Made this a couple weeks ago - it is YUMMY! I have never been a meat loaf fan - because...it just seems blech (too much meat)... BUT this...with the roasted veggies and balsamic glaze...this is more my style. I also added sauteed mushrooms and I didn't use lamb... lamb freaks me out.

Roasted Vegetable Meat Loaf with Balsamic Glaze Recipe courtesy Bobby Flay 3 tablespoons olive oil 1 large zucchini, finely diced 1 red bell pepper, finely diced 1 yellow pepper, finely diced 1 yellow onion, finely diced Salt and freshly ground black pepper 5 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 2 large eggs, lightly beaten 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves 1/2 pound ground pork 1/2 pound ground veal 1 pound ground beef chuck 1 cup panko (Japanese) bread crumbs 1/2 cup freshly grated Romano 1 1/2 cups ketchup, divided 1 cup plus 2 tablespoons balsamic vinegarPreheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.

Episode#: BT0203
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Fruited Ham Slice (Crockpot)

Food snobs will turn up their nose at this dish because of one certain ingredient--fruit cocktail. But for Gen Xers who grew up believing fruit cocktail helped us meet our daily recommended fruit requirements, this dish is an amusing and yummy nod to earlier times. Definitely a dish for a sweet tooth.

1-1½-pound fully cooked ham slice, 1”-thick
8-10 whole cloves
Prepared mustard
1-pound can fruit cocktail, drained, with 1 cup syrup reserved
½ cup brown sugar, firmly packed

Stud (gotta loves recipes that start with that word) edges of ham slice with cloves. Spread top with mustard. Place ham slice in slow cooker. In a bowl, mix together fruit cocktail, 1 cup syrup, and brown sugar. Spoon over ham. Cover and cook on low 3-4 hours, or until ham is heated through but not drying out. (Note: instead of fruit cocktail use 2 cups of any of the following: canned pineapple chunks, sliced peaches, apricot halves)