Oatmeal Cake

Cake:
1 1/2 c. boiling water
1 c. rolled oats
1/2 c. applesauce
1 c. unpacked brown sugar
1 c. splenda
4 egg whites
1 1/2 c. whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

Place oats and boiling water in a bowl and let stand until cool.  Cream applesauce, sugars, and egg whites together.  Add all other dry ingredients and oats. Pour into a 9x13 pan, that has been lightly sprayed with pam or olive oil.  Bake at 350 degrees for 20-25 minutes or until edges are browned and a toothpick inserted comes out clean, a few crumbs are okay.  Immediately spread topping on hot cake and put under the broiler for 1-2 minutes. 

Topping:
3 Tbsp butter
1 c. unpacked brown sugar
1/3 c. 1% milk
1 c. coconut
1 tsp vanilla

Melt butter and mix all other ingredients together.  Pour on hot cake and place under broiler 1-2 minutes.

Makes 15 servings, 207 calories.  This recipe was adapted from the Lion House Cookbook.  The original calorie count was 400 calories per slice.  You can add nuts to your topping if you desire, just remember, nuts are calorie dense.

Chicken Teriyaki Stir Fry

This recipe is fast and easy to make.

4 oz rice noodles (I like A Taste of Thai thin, straight cut noodles @ Macey's)
1 tsp olive or sesame oil
1 lb boneless, skinless, trimmed chicken thighs, cut into bite size pieces
6 cups frozen stir fry vegetables
1/2 cup + 1 Tbsp Simply Boulder Truly Teriyaki Sauce (can be found at Harmon's)

Place rice noodles in a bowl and cover with very hot water.  Let soak for 15-20 minutes until soft.  Meanwhile, place oil and chicken in a hot wok or large skillet.  Cook until done.  Add the frozen veggies teriyaki sauce, and noodles and heat through.  Serve immediately.  Makes 4 generous servings, 370 calories a serving.

You can eliminate the rice noodles and 1 Tbsp of the Teriyaki sauce.  It will cut out 105 calories a serving.