Oatmeal Cremepie Copycat

Okay, not exactly.  They’re spicier.  They’re butterscotchier.  They’re lower in sugar!  Don’t fight it.

 

I know, I know.  They’re chunky.  They don’t even have any creme filling, how could they be a copycat for Oatmeal Cremepies?  I can’t explain it myself, but it just works.  I stumbled upon a recipe for some delicious Soft and Chewy Oatmeal Scotchies at Avery Cooks (averiecooks.com/…/soft-and-chewy-oatmeal-scotchies-cookies), and I attempted to make a cookie based on this recipe while altering some of the recipes to decrease the sugar content.  The result?  Delightful.  The first few bites were a little strange, but in a very good and intriguing way.  The cookies were spicier than I had anticipated with the considerable amount of nutmeg.  And then there was that familiar flavor.  I couldn’t put my finger on it at first, but by the time I finished the second cookie, I knew what it was… Little Debbie Oatmeal Cremepies.

I announced my creation to my husband, who upon trying one said, “You even got the tecture right!”  It’s true.  The cookies hold together perfectly, but are a little ooey-gooey-chewey.  You don’t even miss the creme filling.  I half considered some sort of filling for future endeavors, perhaps a buttercream?  But no.  I thought these were great just the way they were.  My photography leaves something to be desired here.  I’ll try to replace these photos with better ones in the future, but no guaruntees.  These suckers don’t last long!

 

Ingredients:

  •  1 large egg
  •  1/2 cup unsalted butter (1 stick)
  •  1/2 cup reduced sugar syrup
  •  1/4 cup granulated sugar
  •  1 tablespoon vanilla extract
  •  1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
  •  3/4 cup all-purpose flour
  •  2 teaspoons cinnamon
  •  3/4 teaspoon ground nutmeg
  •  1/2 teaspoon baking soda
  •  pinch salt, optional and to taste
  •  3/4 cup butterscotch chips
  •  1/4 cup semisweet chocolate chips

 

Directions:

  1.   Combine egg, butter, syrup, sugar, and vanilla.  Cream until light and fluffy.
  2.   Add oats, flour, cinnamon, nutmeg, baking soda, salt.  Stir until just mixed, and add butterscotch and chocolate chips.  Scoop small mounds (1-2 T) onto cookie sheet lined with parchment paper.  Chill three hours to five days before baking.
  3.   Preheat oven to 350 degrees.
  4. Bake 9-10 minutes, until just set.  Cookies firm up after cooling.

 

Piece of pie!

 

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 163
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 6 g 28 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg 7 %
Sodium 55 mg 2 %
Potassium 37 mg 1 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 1 g 4 %
Sugars 10 g
Protein 2 g 3 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

 

 

 

 

 

 

Cheddar Broccoli Chicken (Cracker Barrel copycat recipe)

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Ingredients:

  • 4 boneless skinless chicken breasts, thawed
  • 1/2 teaspoon salt
  • 1/2 tsp freshly ground black peppercorns
  • 1 C milk (I used vitamin D whole milk)
  • 1 can cream of mushroom soup
  • 1/2 tsp paprika
  • 6 oz. extra sharp cheddar cheese, shredded
  • florets from 2 crowns of broccoli
  • 15 crushed Ritz crackers

 

Instructions:

  1. Preheat oven to 350 degrees.  Line a large casserole dish with heavy duty aluminum foil (or parchment paper), and lightly spray with canola oil.  Bring large pot of water to a boil.  In the meantime…
  2. Season chicken with salt and pepper and place into prepared dish.
  3. Mix milk, soup,paprika, and cheddar cheese.
  4. Pour half of mixture over chicken.
  5. Drop (washed and roughly chopped) broccoli florets into water when it reaches boiling.  Cook for one to two minutes, until near tender-crisp.  Place drained broccoli over cheese-covered chicken.
  6. Top with remaining cheese sauce and Ritz crackers.
  7.  Bake at 350 for 45 minutes.

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This was so good.   So, so freaking good!  I stumbled upon this recipe while browsing pinterest.  The version I became so familiar with was from Spicy Southern Kitchen.  Her recipe can be found here: spicysouthernkitchen.com/broccoli-cheddar-chicken-cracker-barrel-copycat.  I have made some slight adjustments to suit my family’s tastes, and this casserole has quickly become a weekly staple in my house.

Also, my bestie Gavin who happen to work at Cracker Barrel let me in on some inside info; Cheddar Broccoli Chicken is Cracker Barrel’s Wednesday special, and it is so popular that they sell out of it every Wednesday!  I totally get it.

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Also, silly, but this wine glass had been neglected for so long that a spider had built it’s home on it.  I was amused because it was like a better version of those silly gothic challices they sell at like Walgreens around Halloween.  Like I said.  Silly.

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Hope you enjoy!  Thanks for stopping by!

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 457
% Daily Value *
Total Fat 25 g 39 %
Saturated Fat 11 g 57 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 1 g
Cholesterol 117 mg 39 %
Sodium 1328 mg 55 %
Potassium 579 mg 17 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 2 g 7 %
Sugars 5 g
Protein 41 g 83 %
Vitamin A 19 %
Vitamin C 69 %
Calcium 41 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Savory Chicken and Broccoli

While I love a sweet chicken and broccoli dish with honey and soy sauce, sometimes I need a less carbohydrate-laden option.  This dish is exactly that!  This dinner provides 16 grams of protein, 8 grams of fat, and 11 carbs at only 179 calories per serving (and is full of flavor so you won’t miss the honey)!

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  • 2 T extra virgin olive oil
  • 1 bunch green onions, chopped into two inch pieces
  • 8 oz boneless skinless chicken breast, cut into bite-sized pieces
  • 3 C broccoli (about 2 medium sized heads), roughly chopped
  • four to six cloves of garlic, minced
  • 1 packet McCormick brown gravy
  • 1 T garlic chili sauce
  • 1/2 tsp Dynasty Black Bean Garlic Sauce
  • 1/5 T soy sauce

Set a large cast iron skillet over medium-high flame to heat two tablespoons of extra virgin olive oil.  Once the oil is hot, add your green onions.  Reduce the heat to low to medium.  You want to get a little caramelization going, but green onions burn easier than others, so keep a watchful eye.

Once your green onions are a bit caramelized (and smelling amazing) remove them from the skillet and set aside.  Next increase the heat to medium-high, and add your boneless skinless chicken pieces, 1/2 tsp of black bean garlic sauce, and 1/2 T of soy sauce.  Allow the chicken to sear for about two minutes (give or take) on both sides.  Put the chicken on a plate and set aside (you will return it to the skillet near the end to allow it to finish cooking).

Empty the contents of the gravy packet into a bowl, and gradually add one cup of water (after adding the first splash of water I usually whisk until all of the powder has dissolved before adding more).  Lower the heat to medium, and add your broccoli to the skillet along with your minced garlic and garlic chili sauce.  The garlic will cook quickly; stir the broccoli, and allow the garlic to saute for no longer than one minute.  When you can smell the garlic, add the gravy mixture to the skillet to prevent the garlic from burning.  Put a lid on the skillet and reduce heat to low.  Allow the broccoli to steam until tender-crisp.  Generally when you steam broccoli in a pan, three minutes will get you there, but I find that you can allow it to simmer in the gravy for five to ten minutes (again, just keep an eye on it).

Finally return the green onions and the chicken to the skillet.  Remove the lid, return to medium heat, and allow your chicken to finish cooking.  Length of cooktime will depend upon the size of your pieces of chicken (mine took about three or four minutes).

Serve with rice or just fill up a bowl.  I opted for two servings as my goal was to keep my carbohydrate intake low.  Even at two full servings, this dish is a wonderfully light meal.  I hope you’ll enjoy it as much as we did!

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Nutrition Facts
Servings 4.0
Amount Per Serving
calories 179
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 38 mg 13 %
Sodium 571 mg 24 %
Potassium 295 mg 8 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 3 g 11 %
Sugars 2 g
Protein 16 g 32 %
Vitamin A 28 %
Vitamin C 121 %
Calcium 16 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Apple Cobbler Muffins

I’m going to go ahead and warn you now…  This post contains a LOT of pictures.  This was so good.  This is kind of a cobbler in a muffin, bread-puddingy, amazing… thing!  I was browsing pinterest for a good use of all these apples on my counter, and I ended up creating this!

INGREDIENTS

Crumb Topping

  • 1/3 cup  packed light brown sugar
  • 1 T granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2/3 cup gluten free oat flour
  • 2 tsp ground flax seed

Muffins

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup nonfat plain greek yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups gluten free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened vanilla almond milk
  • 2 small apples, cut into small chunks
  • 2 tsp ground flax seed

Glaze

  • 1 cup confectioner’s sugar
  • 2-3 T heavy cream
  • 1/2 tsp vanilla
  • a pinch of nutmeg

Directions:

To make the crumb topping combine both sugars, cinnamon, ground flax seed, and melted butter before stirring in the flour.  Set aside.

In a medium bowl, beat the butter until smooth and creamy, about 1 minute.   Add  both sugars and blend until creamed with the butter.   Add the eggs, yogurt, and vanilla extract.  Stir until combined well.

In a separate bowl, add flour, baking soda, baking powder, cinnamon, salt, and 2 tsp ground flax seed.  Slowly add the wet ingredients into the dry ingredients and whisk.  Add the milk (any milk should work fine for this, and continue whisking gently until small lumps remain in the batter.  Fold in the apples.

Fill muffin tin to the top of each cup, adding a handful of the crumb topping to the top of each (crumble it up in your hands before putting it on the muffin to get those nice, big crumbs).

Bake for 5 minutes at 425F degrees and then lower the oven temperature to 350F degrees and bake for 22 more minutes or until a toothpick inserted in the center comes out clean.

Finally, to make the glaze, whisk 2-3 T heavy cream, 1/2 tsp vanilla, and a pinch of ground nutmeg into 1 cup of confectioner’s sugar.  Dude.

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Nutrition Facts
Servings 9.0
Amount Per Serving
calories 307
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 7 g 36 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 75 mg 25 %
Sodium 588 mg 25 %
Potassium 99 mg 3 %
Total Carbohydrate 38 g 13 %
Dietary Fiber 4 g 15 %
Sugars 21 g
Protein 7 g 14 %
Vitamin A 8 %
Vitamin C 2 %
Calcium 9 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Philly Cheesesteak Stuffed Poblanos

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Finding low carb meals that satisfy me is pretty easy…  Give me enough cheese and meat, and I won’t feel like I’m missing out on anything.  Finding low carb meals that will also satisfy my man?  Much more challenging!  This is one of those gems; meaty, cheesy, and hearty enough to quell my man’s appetite.

  • 4 large poblano peppers
  • 2 T butter
  • 2 T extra virgin olive oil
  • 1 small onion, quartered and sliced thin
  • 5 white button mushrooms, sliced thick
  • a few cloves (actually we use close to an entire bulb) of garlic, minced
  • salt
  • ground black pepper
  • 7 oz. thin sliced roast beef
  • 8 slices provolone

Preheat oven to 400 and line a casserole dish with heavy duty aluminum foil.

Heat a cast iron skillet over medium heat with the butter and olive oil.  As soon as the oil gets hot, add the sliced onions.  Next add the sliced mushrooms (before the onions begin to caramelize).  At this point you can add your minced garlic, along with a generous few pinches of salt and pepper.  Next you want to chop up your roast beef slices.  I like to roll the roast beef slices into a log and slice a few times lengthwise before chopping into thirds or fourths (you want to keep the pieces relatively large).  Add the chopped roast beef to the skillet and sauté  until heated through.

Wash the poblanos well before slicing them in half lengthwise and remove the seeds and ribs.  Place the halved peppers cut side up in the casserole dish.  Put one slice of cheese (I tear the cheese in half as the peppers are a bit slender) in the bottom of each pepper, fill with sautéed mixture, and top with another slice of cheese.  Bake for 25-35 minutes until peppers are tender and cheese is browned.

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This one is even delicious as overcooked leftovers!

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Nutrition Facts
Servings 4.0
Amount Per Serving
calories 371
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 11 g 53 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 65 mg 22 %
Sodium 993 mg 41 %
Potassium 139 mg 4 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 1 g 3 %
Sugars 3 g
Protein 23 g 46 %
Vitamin A 8 %
Vitamin C 6 %
Calcium 31 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Salmon BLT Wrap with Chipotle Mayonnaise

Okay, so I’m not picky about many foods.  I’ll eat just about anything.  I mean, there are a couple of foods that I’m not super crazy about, but even those surprise me from time to time when they are prepared well.  Salmon is one of them.  I’ve never been a salmon person.  Salmon patties, lemon salmon, sesame ginger salmon…  Even a garlicky heavy cream laden salmon didn’t do it for me!  But then I discovered this…salmonblt_retouched

  • 4 4oz salmon fillets
  • salt
  • ground black pepper
  • 8 slices bacon
  • 1/4 cup mayonnaise
  • 1 can chipotle peppers in adobo sauce
  • 4 Ole Mexican Xtreme Wellness High Fiber Low Carb tortillas
  • 2 cups romaine
  • 2 Roma tomatoes
  • 1 small red onion

Place bacon on a cookie sheet or casserole dish and bake at 400 degrees F for 20 minutes.  Do not preheat oven.   Once bacon is crisp, remove from oven and set aside on paper towels

Turn on broiler.  Season salmon fillets generously with salt and pepper, and place them on a baking sheet or casserole dish lined with heavy duty aluminum foil.  Broil fillets for ten minutes, flipping them over halfway through cook time.

Finely chop one or two chipotle peppers and mix well with mayonnaise.  Add some of the sauce from the can too, but be careful…  A little goes a long way with this stuff!  Be sure to taste test as you go.

Spread the chipotle mayonnaise on a tortilla (or ciabatta or piece of lettuce or whatever) along with a salmon fillet, two pieces of bacon, a few slices of tomato, chopped red onion, and a small handful of romaine.

This is seriously so good!  Salmon fillets are now always on hand in my kitchen, and this recipe is the only reason.  Also, those little canned chipotles are so wonderful…  I am finding new uses for those things all of the time.  Enjoy!

recipe adapted from http://damndelicious.net/2012/06/06/salmon-blt-sliders-with-chipotle-mayo/

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 482
% Daily Value *
Total Fat 28 g 43 %
Saturated Fat 7 g 34 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 7 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 1052 mg 44 %
Potassium 186 mg 5 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 10 g 41 %
Sugars 2 g
Protein 36 g 71 %
Vitamin A 47 %
Vitamin C 14 %
Calcium 17 %
Iron 44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Mexican Wedding Cakes

  • 1 C buttereggs5
  • 1/2 C powdered sugar
  • 2 C flour
  • 1 tsp vanilla
  • 1/2 C crushed pecans

Mix all ingredients well in order listed, and roll dough into balls (about a 1/2 tsp full).  Place on a cookie sheet and bake at 300 degrees F for 20 minutes.  Once cool, cover in sifted powdered sugar.

Recipe should yield about three dozen.  Better make a double batch – they don’t last long!

Nutrition Facts
Servings 36.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 3 g 17 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 14 mg 5 %
Sodium 36 mg 2 %
Potassium 15 mg 0 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 1 g 2 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.