Combine in blender:
- one 15-oz. can chickpeas
- 2 Tablespoons lemon juice
- ¼ teaspoon garlic powder
- 3 sprigs fresh parsley
- ¼ cup plain low-fat yogurt
Serve with favorite cut-up vegetables (baby carrots, celery sticks, red bell pepper strips, broccoli florets, jicama strips and/or cucumber slices) and whole wheat pita triangles.
Combine in blender:
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1 cup low-fat plain or vanilla yogurt
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½ cup favorite juice (orange or pineapple work well)
-
2 Tablespoons honey
-
1 cup sliced, frozen fruit (try berries, bananas or peaches)
Ingredients:
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3 sticks softened butter or margarine
-
2 large eggs
-
1 ½ teaspoons vanilla extract
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2 cups all-purpose flour
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½ cup sugar
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1 cup packed light brown sugar
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4 ½ cups rolled oats
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1 teaspoon baking soda
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½ teaspoon salt
Optional stir-ins:
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2 c. semisweet chocolate chips
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up to 1/3 cup chopped dried apricots
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up to 1/3 cup finely chopped walnuts
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up to 1/3 cup dried cranberries
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up to 1/3 cup dried cherries or cherries
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up to ½ teaspoon cinnamon
Preheat oven to 375 degrees. Place butter or margarine in a large mixing bowl and beat until fluffy, about 1 minute. Add sugars, then beat for another minute. Add the eggs and beat for 2 minutes. Add the vanilla extract and stir with a spoon. Mix in the flour, baking soda and salt. Stir in the rolled oats until mixture is well combined. At this time, divide into separate bowls if you wish to add optional stir-ins. Add the optional goodies. Use some or all, in any combination. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies are browned on the bottom. Cool cookies on a wire rack or plate for at least 10 minutes before eating. Store in an airtight container. Makes five dozen.
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