Mounds Brownies

My mouth is watering looking at these pictures and remembering how good this was!!

Ingredients:
Brownie layer:

• 1/2 c melted butter
• 2 eggs
• 1 tsp vanilla
• 1/2 c sugar
• 1/3 c cocoa powder
• 1/2 c all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

Coconut Layer:

• 14 oz bag sweetened shredded coconut
• 1 can low fat sweetened condensed milk
• 1/4 c powdered sugar

Glaze Layer:

• 2 TBS butter
• 3 oz semi sweet chocolate squares
• 1/4 c dark chocolate chips

Preheat oven to 350.

Melt your butter in a microwave safe dish for 30 seconds, add more time if needed to melt completely.  Allow butter to cool somewhat so you won't scramble your eggs!

Combine the eggs, vanilla, sugar together in a bowl, then add the melted butter.

Add in your cocoa powder, flour, salt, baking powder and stir to combine.

Pour into an 8x8 baking dish and put in the oven for 25-30 minutes.

Allow to cool completely before adding next 2 layers.

Make your coconut layer by combining all ingredients and stirring well.

Make your glaze layer by combining ingredients in a microwave safe bowl or measuring cup and melting in the microwave.  Do 30 second increments, stirring in between, until the glaze is smooth and all chocolate is melted.

It's delicious kept in the refrigerator!

Cheesy Cauliflower Pasta & Turkey

I'm having trouble naming this one, but I guess cheesy cauliflower pasta & turkey says it all!  This is almost like a homemade hamburger helper deal (which by the way I've never had in my life, but almost everyone knows what it is as a comparison).  It's easy and really yummy and filling for lunch or dinner.

Ingredients:

• 1 lb. lean ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• sea salt & pepper to taste
• 1 1/2 tsp oregano
• mrs dash onion & herb (or any spices you want to add would work)
• 1/4 c tomato sauce
• 1 1/4 c dry whole wheat pasta
• 24 oz bag (about 6 c) frozen cauliflower and low fat cheese sauce (like Green Giant)
• 2 wedges laughing cow light swiss
• sprinkle of shredded cheddar cheese to serve

Brown turkey with onion and spices in saute pan.













Add tomato sauce, stir.  Cook cauliflower in microwave half the time it says on bag.  Cook pasta until just al dente, don't overcook!
Mix everything together in dutch oven or large pasta pot (I used the same pot I'd made the pasta in to have less pots to wash).  Cook on low heat for another 10 minutes, stirring several times to make sure everything is cooking evenly, and so you don't burn anything to the bottom of pot.  Stir in laughing cow wedges until melted.







(ALTERNATIVE METHOD: Instead of heating on stove, you can mix everything together and pour into a 9x13 or similar casserole dish and bake at 350 for 15-20 minutes).  When you have a few minutes left for casserole to bake, cut up laughing cow cheese wedges and disperse throughout casserole, put back in oven for them to melt.





Sprinkle with shredded cheese to serve.

Nutritional Facts:

PER SERVING (1/8th of recipe, about 1 cup): 179 calories, 5.75g fat, 512mg sodium, 19g carbs, 2g fiber, 3.5g sugars, 12.5g protein









Adapted from Hungry Girl

Italian Veggie "Brothless" Soup

Inspired by a friend's innovative idea, I made this soup virtually "brothless"... so it' more of a pasta dish after it cooks.  I loved it this way, but if you want it to be more soup-like, just add another 15 oz can of broth when you make it.

Ingredients:

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup minced carrots
• 1 cup chopped zucchini
• 3 TBS olive oil
• 2 cloves minced garlic
• 32 oz carton low sodium vegetable broth  
• 14.5 can petitie diced tomatoes, italian style, undrained
• 15 oz can tomato puree 
• 2 tsp Italian seasoning
• 2 tsp dried or fresh chopped basil
• 1 1/2 cups uncooked small pasta - I used ditalini
• salt & pepper to taste
• shredded parmesan reggiano cheese to serve

In a large pot or dutch oven, cook the onion, celery, carrots, zucchini, and garlic in the olive oil over medium heat.  Cook for 5 minutes, stirring often.  Add the broth, diced tomatoes, tomato puree, italian seasoning and a dash of salt & pepper.  Mix well and bring to a boil.  Add the pasta and cook for 10-12 minutes or until pasta is al dente.

Turn heat down to a simmer and allow to cook at least 10 more minutes.  Season with more salt & pepper as needed.  Serve with a sprinkle of parmesan cheese.