French Onion Soup

Ingredients:
2 teaspoons olive oil
4 cups thinly vertically sliced sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 slices French bread, cut into 1-inch cubes
Olive Oil cooking spray
8 slices reduced-fat, reduced sodium Swiss cheese

Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onions, saute until tender.
2. Stir in sugar, salt and pepper. Cook for 20 minutes or medium heat. Stir in broth and thyme; bring to a boil. Cover; reduce heat and simmer for 2 hours.
3. Preheat broiler. Place bread cubes in a single layer and spray with olive oil cooking spray. Broil for 2 minutes or until toasted. Place 8 oven-proof bowls on a rimmed baking sheet. Ladle 1 cup soup into each bowl. Divide bread evenly among the bowls and top with cheese slice. Broil for about 3 minutes or until cheese begins to brown.

Skinny Brownies

Y'all I made these not too long ago and honestly, had pretty low expectations.  I'll admit I'm not a fan of a skinny dessert trying to masquerade as the real thing.  However, I tweaked this recipe a few times and I'll be, if it doesn't taste pretty darn good ... moist and chocolatey, even my 25 year old son said so.  And that's a ringing endorsement if there ever was one.  

Ingredients:
*  3/4 cup nonfat Greek yogurt (I used the Best Choice store brand and it's awesome)
*  1/4 cup skim milk
* 1/2 cup cocoa powder
* 1/2 cup Truvia
* 1 large egg
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup chocolate chips

Directions:
1.  Preheat oven to 350 degrees.  Grease an 8x8-inch baking dish.  (I used glass)
2.  Combine all ingredients in a large bowl and mix well.  Pour into the prepared dish and bake for approx. 25 minutes or until a wooden pick in the center comes out clean.
3.  Cool completely before cutting.

** If my calculations are correct, cutting this pan into 16 brownies, each brownie is 88 calories. Not too bad ... if you can only eat one ....

Low Fat Chocolate Muffins

Ingredients:
· 1 ½ cups all-purpose flour
· ¾ cup sugar
· ¼ cup cocoa
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2/3 cups fat-free vanilla yogurt
· 2/3 cup skim milk
· ½ teaspoon vanilla
· ½ cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first six ingredients. Stir in yogurt, milk, vanilla and chocolate chips just until moistened. Coat muffin cups with cooking spray. Fill two-thirds full.
3. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Veggie Pasta

Ingredients:
· 8 ounces thin spaghetti noodles
· Cajun seasoning, to taste
· Salt and pepper, to taste
· ¼ cup olive oil
· 2 tablespoons minced garlic
· 1 ½ cups fresh broccoli, finely diced
· 1 cup cauliflower, finely diced
· ½ green bell pepper, finely diced
· 4 vine-ripe tomatoes, finely diced
· 2 green onions, diced
· ½ cup sliced black olives
· Parmesan cheese

Directions:
1. Cook spaghetti according to package directions. Drain. Season noodles with Cajun seasoning, salt and pepper.
2. In a large skillet, over medium heat, add olive oil and garlic. Sauté for about 5 minutes. Add vegetables and sauté for about 15 minutes or until reached desired doneness. Toss vegetables with pasta.
3. When serving, sprinkle with Parmesan cheese.

Spinach and Feta Stuffed Chicken Breasts

Ingredients:
* 2 1/2 tablespoons olive oil, divided
* 1 cup chopped yellow onion
* 2 tablespoons fresh dill
* 2 cups baby spinach
* 1/2 cup feta cheese
* 4 skinless, boneless chicken breasts
* Salt and Pepper, to taste

Directions:
1. Heat a large skillet over medium heat, add 1 tablespoon olive oil and onion. Cook about 10 minutes, stirring frequently. Remove from heat and stir in dill, spinach and feta cheese. Cover skillet with lid and let sit for 10 minutes.
2. Flatten chicken breasts and cut a horizontal slit through the center. Stuff each with spinach mixture. Close pocket with toothpicks. Sprinkle with salt and pepper.
3. Heat skillet over medium heat and add 1 1/2 tablespoons olive oil. Add chicken breasts and cook 10 minutes. Turn chicken and cover pan. Cook about 10 more minutes or until chicken is done.