Healthy-er Oatmeal Cookies

My husband was on the prowl for a healthier bite of something sweet and I ran across this recipe taken from Martha Stewart a few years ago.

Oatmeal = fiber, that's a good thing.

Raisins = a fruit serving, that's another good thing.

Also, I could easily replace the whole egg with a liquid egg substitute.
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The result was a nice, chunky little cookie that makes you feel it's okay to indulge your sweet tooth a little.

Preparation is very easy, requiring only a couple of bowls and spoons and no need to haul out the mixer.

Healthy-er Oatmeal Cookies
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup packed dark brown sugar
1 large egg (or 1/4 cup egg substitute)
1 teaspoon vanilla extract
1/2 cup old-fashioned oats
1/2 cup golden raisins

Preheat oven to 350 degrees.  In a medium bowl, whisk together both flours and baking powder and set aside.

In a large bowl, whisk together the oil, sugar, egg and vanilla.  Stir in flour mixture.

Add oats and raisins, mixing until well blended.

Drop by well-rounded tablespoon onto a parchment-lined baking sheet.  These cookies do not spread very much when baking, so I used the side of a spoon to flatten slightly.

Bake 15 minutes.  Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.  Yield about two dozen cookies ... well, at least I started with two dozen.  Somebody has to do the sampling.

Then husband said, "Maybe you could make these even healthier by using applesauce instead of oil."  I've made that swap before usually with good results, so I thought I would give it a try.

I strongly advise against that substitution.

That is, unless you enjoy nibbling on a cookie that bounces back against your teeth when you bite.  The longer they sit, the more bouncing action you get ... kind of like I would imagine biting into a half-baked wafer of silly putty.

Stick with the original recipe, or do the egg swap if you like.  Either way you should end up with a healthy enough cookie with a great sweet and fruity flavor.

Linking up at
Six Sisters Strut Your Stuff Saturday
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Weekend Potluck #33

Tater-Tot Casserole

5 ingredients plus seasonings!!

My idea of a quick and delicious weeknight meal.

Our first football game is this week which means we are heading full steam ahead into another marching band season.  Mixed feelings on that one though, because this is our last marching band season.  My baby is now a high school senior!

After school rehearsals, weekend ballgames, weekend marching competitions, all team up to add a few more layers of busy-ness to our schedule so anything quick and easy is very much in order right now.

Tater-tot casserole goes together before you can turn around twice and bakes almost as quickly.

Tater-Tot Casserole

1 lb. lean ground beef or turkey
salt & pepper to taste
1/2 cup chopped onion
1 can cream of chicken soup
(or cream of mushroom but I am not a fan of mushrooms, in fact, I dislike them intensely)
frozen tater tots
shredded colby-jack cheese

Press ground meat in the bottom of an 8- or 9-inch casserole dish.  Season with salt and pepper then sprinkle with chopped onions.

Spread soup over onions and top with a layer of frozen tater tots, placed end to end and squeezing in as many as you can.

Cover with a generous sprinkling of shredded cheese and bake at 400 degrees for about 35 minutes until bubbly.

While the casserole is baking, mix up a nice, green salad and you have yourself a meal.

 
Linking up at ...
Mix It Up Monday
Trick or Treat Tuesday
Weekend Potluck #31 
Strut Your Stuff Saturday
Gooseberry Patch Best Back to School Recipes