The girls putting on a show

Here are a few Hannah Montana fans doing their thing :) I can't believe how they're growing up!

breakfast

I want to make these....thanks to http://www.hungry-girl.com/

HG's Grab 'n Go Breakfast Cookies

PER SERVING (1 cookie): 154 calories, 1.5g fat, 166mg sodium, 32.5g carbs, 5g fiber, 10.5g sugars, 5g protein -- POINTS® value 2*

These things are large, fiber-packed, portable, and SOOO DELICIOUS!!!! Make a batch in the PM, and you'll have super-quick b-fasts for the next few AMs!

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

MAKES 4 SERVINGS

HG Alternative! If you don't feel like whipping out the blender to grind that Fiber One, simply leave the F1 crumbs out of the recipe. Your cookies won't be as high in fiber, but they'll still taste great and clock in with a POINTS® value of 2* each.

Day 3

I feel that I just need to get rid of 10-15 more lbs to be healthy. I've lost about 20 lbs this year, and in 2009 I'm getting rid of the rest. I've been using sparkpeople.com to help me through it, and Saturday I embarked on the New You Boot Camp. It seems to be a great plan with short strength training videos for each day and the freedom to do your own cardio. So far everything fits into my schedule, and I've been able to maintain the good eating habits that I've taught myself.

Anyone reading this, log on to spark (it's free) and find me. My user name is KELLYMR.

I know I've been using this for recipes, but food is an important part of life too :)

Taco Soup

I think I'll make this for Christmas. Thanks to Paula Deen at http://www.foodnetwork.com

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

french bread pizza

Ingredients

• 1 (2 foot long) loaf French bread
• 1 pound sweet Italian sausage
• 1 tablespoon extra-virgin olive oil
• 1 small red bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 large cloves garlic, chopped
• 1 package frozen chopped spinach defrosted and squeezed dry
• Salt and pepper
• 1 1/2 cups part skim ricotta
• 1/2 cup grated Parmesan
• 1/2 pound sweet sopressata, from the deli, sliced thick, chopped
• 1/2 stick pepperoni, chopped
• 1 sack (10 ounces) shredded mozzarella
• 1 sack (10 ounces) shredded provolone
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes

Directions

Preheat oven to 425 degrees F.

Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

Thanks to Rachel Ray and the Food Network!

http://www.foodnetwork.com/recipes/rachael-ray

different kind of cookie

I haven't made these, but I've heard good things about them and I don't want to forget!

Flourless, butterless chocolate chocolate chip cookies

3/4 cup cocoa powder
2 1/2 cups confectioner's sugar
piece salt
1/2 cup walnuts, roughly chopped
1 tablespoon vanilla
4 egg whites
1/2 cup chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350.
Put dry ingredients into bowl and mix on low speed 1 minute.
In another bowl, combine vanilla and egg whites. With mixer running, slowly add the whites and mix for 2 minutes on medium speed.
With 2-oz scooper, scoop cookie dough and place onto non-stick baking sheet. Make sure to space the cookies about 3 inches apart.
Lower oven temperature to 320 and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on rack.
NOTE: I made these at Christmas so there would be a cookie that I could have and everyone ate these more than the others. These originally had 2 cups of walnuts and NO chocolate chips. The chips make them.

From crabhappychick on http://www.grouprecipes.com/