MULTIGRAIN EXAM COOKIES (HIGH ENERGY/HEALTHY)
These are the cookies I make for exam time- they provide slow-release energy and are full of nutrition. They're also nice with 1/2 cup raisins added.
Provided by RainbowBubbles
Categories Breakfast
Time 30m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Cook quinoa in water according to packet instructions. Allow to cool.
- Add in remaining ingredients and add soymilk if it seems a bit dry.
- Bake 10-12 minutes until crispy round the edges (bake less for softer, cakier cookies, more for crispier).
Nutrition Facts : Calories 94.8, Fat 3.9, SaturatedFat 0.3, Sodium 0.5, Carbohydrate 13.5, Fiber 0.7, Sugar 4.2, Protein 1.5
WONTON CHIPS
These chips are quick and easy to make, and are a great snack. They're also nice topped with sesame seeds.
Provided by Dancer
Categories Lunch/Snacks
Time 12m
Yield 96 chips
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees.
- Spray 1 or 2 baking sheets with nonstick spray.
- Cut each wonton wrapper to make 4 triangles.
- Place in a single layer on baking sheet.
- Sprinkle with salt to taste.
- Bake for 5 to 7 minutes, or until crisp and golden.
- These will keep for a week or two in an airtight container.
- If desired, reheat for 4 or 5 minutes at 350 degrees before serving.
Nutrition Facts : Calories 5.8, Cholesterol 0.2, Sodium 11.4, Carbohydrate 1.2, Protein 0.2
MULTI-GRAIN OATMEAL COOKIES
This cookie can be eaten by people with aversions to white sugar and white flour. Well worth the time to try.
Provided by Shell B
Categories Drop Cookies
Time 28m
Yield 30 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Cream butter and shortening.
- Add sugars. Mix.
- Add egg, water, and vanilla. Mix.
- Add salt, cinnamon, baking soda, and powdered milk. Mix.
- Add whole grain wheat flour, and ground oatmeal. Mix.
- Add ground barley and ground flax. Mix.
- Fold in old fashioned oats and raisins.
- Drop by rounded tablespoon onto cookie sheets.
- Bake 13 - 15 minutes.
- Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
Nutrition Facts : Calories 118.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 10.6, Sodium 173.6, Carbohydrate 15.8, Fiber 1.7, Sugar 4.5, Protein 2.1
CHICKEN AND PEARL BARLEY SOUP
This one's a real winter-warmer and the grains give slow-release energy. The wonder of this soup is the fact that half of it is blended, so it's a lot creamer than most barley soups.
Provided by JustEmma
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
- Dice up the chicken and add to the vegetables, fry for another couple of minutes.
- Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
- Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
- Season to taste and serve.
Nutrition Facts : Calories 152.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 36.6, Sodium 640.8, Carbohydrate 11.5, Fiber 2.2, Sugar 2.4, Protein 17.1
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