Chocolate Chip Oatmeal Cookie Bars

Colby loves cookies.  I love dessert bars.  These Chocolate Chip Oatmeal Cookie Bars are the perfect combination of the two.  They are soft and chewy and filled with oats and chocolate deliciousness in every bite.  If you still need a dessert for after dinner tonight I recommend these cookie bars with two thumbs way up.  And you probably already have all the ingredients waiting for you in your pantry! 

20-month-old toddler approved!   

Chocolate Chip Oatmeal Cookie Bars

Yield: 12 squares 

Ingredients

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup all-purpose flour (unbleached preferred)

1 cup rolled oats

1 cup chocolate chips (any kind your heart desires)

Directions

Preheat oven to 350 degrees F.  Grease an 8x8-inch pan with cooking spray.

In a bowl add butter, brown sugar and granulated sugar and cream until well combined.  Add the egg and mix well then add the vanilla and mix well.

Add the salt, baking soda, baking powder, flour, rolled oats and 1/2 cup chocolate chips and gently stir until just combined.

Spread 1/2 of the mixture into the prepared pan.  Sprinkle remaining 1/2 cup of chocolate chips on top.  Carefully press remaining cookie mixture on top of chocolate chips.  Bake for 25 to 30 minutes or until golden brown on top.  Allow to cool completely before cutting.

This doubles nicely in a 9x13-inch pan.

Recipe Source: Adapted from allrecipes.com

Skillet Chicken with Creamy Mustard Sauce

I'm not a huge mustard person, but this mustard cream sauce is soooooo good.  This is another dinner that Colby always suggests I put on the menu.  It makes you feel good when you have a recipe that your family wants time and time again - and one as good as this one!  This is a quick and easy dinner that can easily be made during a busy weeknight.  I love the sauce so much I'd even double it to drizzle over leftovers the next day.

Skillet Chicken with Creamy Mustard Sauce
Yield: 4-6 servings

Ingredients
2-3 tablespoons olive oil
3-4 boneless skinless chicken breasts
Salt and pepper
1 clove garlic, minced
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon honey

Heat olive oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and add to the hot oil in the skillet.  Cook 6-7 minutes per side until cooked through (the thickest part of the chicken should read 165 degrees F).  Transfer to a plate and cover with foil to keep warm.

Add garlic to remaining oil in pan and saute about 10 seconds, until fragrant.  Add chicken broth, heavy cream, mustard and thyme and cook, stirring constantly until slightly thickened, about 1-2 minutes.  Stir in honey and season lightly with salt.  Pour sauce over chicken and serve warm.

We like to eat this over rice because well, we are a rice-loving family.


Recipe Source: adapted slightly from cookingclassy.com

Good Morning Sweet Potato

You may be asking, "Sweet potatoes for breakfast?"  Yes!  This is one of my new favorite go-to breakfasts.  Sweet potatoes are packed with good carbs - great for runners! - and keeps you feeling full.  It's a nice break from the traditional oatmeal or egg breakfast.  The blend of nuts, sweet potatoes and maple syrup will remind you a little of Thanksgiving, and who doesn't love Thanksgiving?

Good Morning Sweet Potato

Yield: 1 serving

Ingredients

1 sweet potato (however large or small you would like)

1/4 cup walnuts, chopped

1 tablespoon maple syrup

Directions

Pierce the sweet potato all over with a fork.  Microwave on high for 5 to 10 minutes, depending on the size of your potato.  Rotate once or twice during cooking until the center is soft.

Meanwhile, in a small saucepan, combine the walnuts and maple syrup.  Cook over medium-low heat until the nuts are coated and fragrant.

Slice open the top of the potato lengthwise and place the walnut mixture on top.  Serve warm.

Recipe Source: Adapted slightly from: Golub, Joanna Sayaho.  Runner's World: Meals on the Run, 150 energy-packed recipes in 30 minutes or less.  Rodale, 2015.  Print.

  

7-Layer Dip

This is such a fun, easy and yummy recipe!  It's fun to eat it at a party, as a side with dinner, with your family, with just your spouse, heck - all by yourself, or even as a meal.  Yes, this was my lunch one day.  I love all the different flavors in the layers and I love that I can adjust this to my liking.  I sometimes like green onions so I just go with how I'm feeling.  I love guacamole and tomatoes, so I add a little more to my portion.  I love the idea of individual cups so you don't worry about double-dipping!  This recipe is so versatile - it's fabulous.

7-Layer Dip
Yield: 6-8 individual cups

Ingredients
1 can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole, (homemade preferred)
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1 (2.25 ounce) can sliced olives, drained
Tortilla chips

Directions
In a small bowl mix taco seasoning with refried beans.
Then here are how the layers go:

Layer 1: refried beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: olives (and green onions if you'd like)

You can either divide all the layers amongst however many cups you would like to make or you can spread them all in an 8x8 or 9x13-inch pan.  Just depends on how thick you want each layer.  I used a slotted spoon for my salsa when I scooped it out because I didn't want to have excess liquid.  If you are making this ahead of time wait to add the last 2 layers right before you are serving so it stays fresh and looking nice.  Store in refrigerator covered with plastic wrap until ready to serve.  I wouldn't make it too far ahead of time because it can start to turn a little soupy after awhile.

Recipe Source: adapted slightly from the-girl-who-ate-everything.com