Creamy Turkey Taquitos

Creamy Turkey Taquitos
1 lb ground Turkey
2 TBS taco seasoning
1/3 cup light cream cheese
1/4 cup mango salsa
1 TBS lime juice
3 TBS cilantro chopped
1 cup grated cheese (cheddar, mozzarella, or pepperjack)
green onions
12 small flour tortillas

Heat oven to 425. Line baking sheet with foil and lightly coat with cooking spray.  In a large frying pan over medium-high heat, brown the ground turkey and break it up into crumbs as it cooks.  Add the taco seasoning and cook the turkey about 8 minutes until cooked through.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.  Add salsa, lime juice, cilantro and green onions and stir to combine.  Once the turkey is browned, add the turkey and cheese and combine well.  You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.  Place 2-3 TBS of turkey mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges.  Roll it up as tight as you can.  Once rolled, place seam side down on the baking sheet.  Lay all the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or brush with oil and sprinkle some kosher salt on top.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Bean Salsa

BEAN SALSA

1 can black-eyed beans (drained)
1 can shoepeg corn (drained)
I medium jar chopped pimentos
1 finely chopped green bell pepper
1 finely chopped medium onion
1 chopped avocado- add last

Marinade:

1/3 cup sugar
1/3 cup vinegar
1/3 cup vegetable oil
1 TBS Tiger sauce (found near Tabasco sauce)

Make Marinade. Add first 5 salsa ingredients to marinade and let sit for at least 1 hour. When ready to serve, drain marinade and add chopped avocado.  Serve with pita or tortilla chips.

Crock Pot Cream Tomato Soup

Crock Pot Creamy Tomato Soup

This creamy, rich tasting tomato soup is made in the slow cooker, with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for an added flavor boost.
Last night for dinner, we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. For lunch, I usually like to have a small cup with a half sandwich (whole wheat grilled cheese – yum!).
Thanks to my parents, I'm real picky when it comes to soup. I grew up in home where we had homemade soup practically every night. Almost always dinner usually started a meal with a bowl of soup (not something I was always happy about as a kid) but I always loved when mom made her tomato soup.
Her recipes are usually more labor intensive than mine, I much prefer quick and easy. This slow cooked tomato soup, comes pretty close to her original, without all the extra work.  I always cook my vegetables on the stove, I think it gives you the best tasting results. You can do this the night before to save time in the morning. What really makes the soup over the top in my opinion, is the cheese rind (you toss it after the soup is done). I always freeze them after I use up my cheese, just to make soups, but don't worry if you don't have one the soup will still turn out fine.
You can also make this on the stove top: just simmer it in a big pot on low for about 1 1/ 2- 2 hours. If you want to use fresh garden plum tomatoes, as I often do in the summer when I need to use them up, I just blanch them in a big pot of boiling water until the skins crack, then remove them and peel the skins off.
This soup freezes well, so don't worry if this makes too much, you can make it and freeze it in small containers for quick meals on busy weeknights.
And since so many are asking, I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

Crock Pot Creamy Tomato Soup
Skinnytaste.com
Servings: 6  • Size: 1-1/2 cups • Points +: 5 pts • Smart Points: 7
Calories: 177 • Fat: 10 g • Carb: 17 g • Fiber: 3 g • Protein: 8 g • Sugar: 8 g
Sodium: 600 mg  • Cholest: 21 mg
Ingredients:

• 1 tbsp olive oil
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 28 oz can whole plum tomatoes, with juice
• 1 tsp thyme
• 1/4 cup fresh basil
• 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
• Parmesan or Romano cheese rind (optional)
• 1 bay leaf
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/3 cup grated Pecorino Romano cheese
• 1 3/4 cups reduced fat (2%) milk, warmed
• salt, to taste
• black pepper, to taste

Directions:
Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
Cover and cook on low 30 more minutes.
Makes about 9 1/4 cups.

Chicken Barley Soup

Warm up with a bowl of this Chicken and Barley Soup! My entire family loves this including my five year old, and the leftovers are better the next day!

This week's forecast – snow, snow and more snow! Making soup is my way of dealing with February and the cold. I like to use chicken on the bone when making soup because it adds more flavor. If you prefer to use water instead of broth, that is fine too, just add salt to taste.

Make a big pot of this, and freeze the leftovers if you wish! Enjoy and stay warm!

Chicken Barley Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/2 cups  • Points+: 6 pt • Smart Points: 5
Calories: 262 • Fat: 4 g • Carb: 24 g • Fiber: 5 g • Protein: 31 g • Sugar: 2 g
Sodium: 744 mg (without salt)  • Cholest: 83 mg
Ingredients:

• 1 teaspoon olive oil
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
• 7 cups reduced sodium chicken broth
• 1/4 cup chopped parsley
• 2 bay leaves
• 2/3 cup dry barley
• fresh ground black pepper, to taste

Directions:
Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 40 minutes, until the barley is cooked. Discard the bay leaves and serve. Makes about 9 cups.

Bacon Topped Turkey Meatloaf w/ BBQ Sauce

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce

If you like the smoky-sweet flavor of BBQ sauce AND the taste of bacon, then you'll love these petite turkey meatloaves with some hidden zucchini inside!
I'm reviving this from the archives because I made a batch of my homemade BBQ sauce to make for pulled pork, and had extra, perfect for making these meatloaves. I made them in a petite loaf pan but you can also make them in a muffin tin.

I love adding zucchini to the mix because it adds moisture to otherwise dry turkey. I've done this before in my turkey burgers and meatloaf cupcakes and it turns out great and no one knows it's in there! I've made this with both 99% lean turkey and 93% percent lean and we all like the 93% lean best. You can use either, the points remain the same. I used myhomemade BBQ sauce, but you can certainly use any BBQ sauce you like. If you are watching your sodium, you could cut back on the bacon or eliminate it all together. Hope you enjoy!

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce
Skinnytaste.com
Servings: 5  Serving Size: 1 loaf • Points+: 7 pts • Smart Points: 8
Calories: 259 • Fat: 10 g • Carbs: 17 g • Fiber: 1.2 g • Protein: 25 g • Sugar: 7.6 g
Sodium: 940 mg
Ingredients:

• 3/4 cup grated zucchini, all moisture squeezed dry with paper towel
• 2 tbsp onion, minced
• 2 tbsp diced red pepper
• 1/2 cup seasoned breadcrumbs (you can use gluten-free crumbs too)
• 1/4 cup Kansas City BBQ Sauce
• 1 large egg
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1.3 lb raw 93% lean ground turkey
• 5 slices center cut bacon, cut in half
• 2 1/2 tbsp Kansas City BBQ Sauce

Directions:
Preheat the oven to 350°. Lightly spray the petite loaf pan with cooking spray.
In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through.
Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce.

Bake about 25 minutes or until cooked through. 

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Chicken Cordon Bleu Meatballs

Chicken Cordon Bleu Meatballs
From Skinnytaste Cookbook
Serves 6
(2 meatballs and 1/4 cup of sauce = 312 Calories)

Meatballs:

Cooking Spray or oil mister
1 1/2 pounds 93% lean ground chicken (I just used my Ninja blender to "ground" chicken breasts)
1/4 cup seasoned whole wheat bread crumbs
1/4 cup grated Parmesan Cheese
1/4 cup finely chopped fresh parley
1 large egg
1 large garlic clove, crushed
1/2 tsp. kosher salt
2 (1 ounce) slices lean deli ham, cut into 6 pieces each
3 slices reduced-fat swiss cheese, cut into 4 pieces each (2.2 ounces total)

Sauce:

1 TBS unsalted butter
1 TBS all-purpose flour
1/4 cup white wine
1 cup 33% less sodium chicken broth
1/2 cup 1 % milk
1 TBS Dijon mustard
1 tsp. fresh lemon juice
1/8 tsp kosher salt
Freshly ground black pepper
1 tsp. finely chopped fresh parsley

Preheat the oven to 425 degrees. Spray a large nonstick backing sheet with oil.

For the meatballs:  In a large bowl, combine the ground chicken, bread crumbs, Parmesan, parsley, egg, garlic, and salt.  Form 12 meatballs using slightly wet hands to prevent them from sticking.  Stuff each meatball by making a hole in the middle and placing one piece each of ham and Swiss cheese in the center.  Seal the meatballs well by pinching them closed. Place on the prepared backing sheet and bake 20 minutes or until almost cooked through.

For the Sauce:  Meanwhile, in a large, deep nonstick skillet with a fitted lid, melt the butter over medium heat. sprinkle in the flour and cook, whisking constantly for about 1 minute, then whisk in chicken broth and milk.  Bring to a boil, then simmer until it thickens slightly, about 5 minutes.  Whisk in the mustard and lemon juice, and season with the salt and a pinch of black pepper; remove from the heat and keep covered.

When the meatballs come out of the oven, add them to the skillet with the sauce.  Cover and simmer the meatballs over medium-low heat until the meatballs are cooked through and the chicken is no longer pink, about 5 minutes.

To serve, place 2 meatballs on each of the 6 serving plates and top with the sauce and parsley.

Pizza Logs

Pizza Logs

Source: Emily Bites Original

Ingredients:

8 egg roll wrappers (larger than wonton wrappers)

8 teaspoons store-bought pizza sauce

1 teaspoon Italian seasoning

24 turkey pepperoni slice (I used Hormel)

4 light Mozzarella string cheese sticks, each cut in half horizontally to make two shorter sticks (I used Weight Watchers brand – recommended!)

Directions:

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.

2. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients.

3. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. 

Serving suggestion: Serve with additional pizza sauce for dipping if desired (not included in nutrition calculations)

Yields 8 pizza logs. WW P+:  2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per egg roll from myfitnesspal.com: 97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber

Slow Cooker Chicken and Ramen Noodle Soup

Slow Cooker Chicken and Ramen Noodle Soup

1 1/4 lb boneless chicken
1 16 oz pkg. fresh baby carrots, cut in half lengthwise
1 medium stalk celery, chopped
1 8 oz can sliced bamboo shoots, drained
1 8 oz can sliced water chestnuts, drained
1 3 oz pkg. oriental-favor ramen noodle soup mix (i use 2 of these)
1 32 oz container of chicken broth (I use 2 of these)
1 cup frozen sugar snap peas, thawed
2 green onions, sliced

In 3 1/2 or 4 quart slow cooker, layer chicken, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix.  Pour broth over top.

Cover; cook on Low setting for 7 to 8 hours.

About 10 minutes before serving, remove chicken from slow cooker; place on large plate.  Shred chicken with 2 forks; return to slow cooker and mix well.  Coarsley break noodles from soup mix into soup.Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or noodles are tender.

Just before serving, stir in onions. If desired, salt and pepper to taste.

Chicken Ravioli Soup

CHICKEN RAVIOLI SOUP

8 cups chicken stock or broth
1/2 cup diced carrot
1/2 cup diced celery
2 cups refrigerated mini-cheese-stuffed ravioli
1 cup cooked chicken- diced
salt and pepper

Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
Simmer until vegetables are soft- about 20 minutes.
Add ravioli and cook according to package directions- usually about a 5 minute simmer.
Stir in cooked chicken, salt and pepper as desired and serve.

Barbecued Turkey Joes

Barbecued Turkey Joes
Weight Watchers Points - 9
Makes 4 servings

Ingredients

1 pound uncooked ground turkey breast
1/2 medium uncooked bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium uncooked onion, chopped
18 tsp cayenne pepper
1 cup barbecue sauce
4 mixed grain hamburger buns

Brown turkey in skillet for about 8-10 minutes.  Drain off liquid, Add peppers and onion and cook until tender, about 3 minutes.

Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.

Top bottom half of buns with turkey mixture; cover with top half of bun and serve.

Slow Cooker Lasagna

Slow Cooker Lasagna
10 Weight Watcher Points per serving
Makes 6 Servings

Ingredients:

1 pound uncooked 93% lean ground beef
1 small uncooked onion, chopped
1 clove garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup shredded part-skim mozzarella cheese, divided
6 item uncooked lasagna noodles
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiana Reggiano

Heat large nonstick skillet over medium-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking p meat with a wooden spoon as it cooks, about 5 to 7 minutes.  Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture, top with half of ricotta mixture.  Repeat with another layer of finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours.  Remove cover; turn off heat and season to taste.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

You can add zucchini to the mix or mushrooms.

Skinny Chicken Pesto Bake

Skinny Chicken Pesto Bake- 6 points

2 (16 oz total) boneless, skinless chicken breasts
salt and fresh pepper to taste
4 tsp Basil Pesto
1 medium tomato, sliced thin
6 TBS shredded reduced fat mozzarella cheese
2 tsp grated Parmesan cheese

Wash chicken and dry with a paper towel.  Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the over to 400 degrees.  Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center.  Remove from over; top with tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese it melted.

I did this without tomatoes and it was amazing. Loved it.

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats
Servings - 8
Serving size- 1 boat
WW Points - 4 points

Ingredients:
1 1/4 cups marinara sauce
4 medium zucchini
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing
1/2 cup part skim shredded mozzarella
8 tsp grated Parmesan cheese

Bring a large pot of water to boil

Preheat over to 400 degrees.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

IN a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.  Heat oil and add onion, garlic, and bell pepper.  Cook on medium-low heat for about 2-3 minutes, until onions are translucent.  Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.  Combine with sausage and cook a few more minutes.

Using s spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.  Top each with 2 TBS each of sauce, 1 TBS each of shredded mozzarella cheese and 1 tsp each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Slow Cooker Pulled Pork & Roasted Broccoli w/ Parmesan

Servings: 8

Serving Size- 3 oz pork + 2 TBS sauce

Points Plus - 5 (not including the bun)

2.5 lbs boneless pork loin roast

2 tsp red wine vinegar

2 tsp Hickory liquid smoke

1 tsp garlic powder

1 tsp sea salt (I used regular)

1 cup BBQ sauce

Directions:

Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.  Cover and set to high for 6 hours.  (I did mine on low and it turned out amazing).  Remove pork and transfer onto a large dish.  Reserve all the liquid into a cup and set aside.

Shred the pork with two forks and put it back into the slow cooker along with 3/4 a cup of the reserved liquid and the BBQ sauce.  Cook on high for one more hour. (I did low for another hour).

Roasted Broccoli with Parmesan 

(depending on how much cheese you eat-changes the ww points on this one!)

1 head of broccoli (I usually need to do 3!)

1 TBsp olive oil

Salt and Freshly ground black pepper

2 TBS grated Parmesan

Preheat oven to 400 degrees.

Peel outer layer o the broccoli stalks.  Cute the broccoli lengthwise keeping stalk and broccoli florets intact.  (The long broccoli spears should resemble trees).  Arrange in single layer on baking sheet.  Drizzle with olive oil adn season with salt and pepper to taste.  Toss to coat and roast until nicely carmelized about 15 minutes.  Turn broccoli over and sprinkle with grated Parmesan.  Cook until the Parmesan melts, about 5 minutes.  Yummy!

Bike Riding Anyone?

Each of my kids got new bikes from the "Close Grandpa and Grandma" and were so excited to ride them at the school today. Logan is now officially riding a bike without training wheels! We had started the process before he broke his elbow and wrist and finally felt ready to get back to it.  

He did awesome! 

Logan Plays Ball!

Logan finally got his cast off on Friday and got to play in his last t-ball game. He was so excited and did awesome. He hit 2 hits off the coach pitching and feels like he is ready to move up next year.  It was a great way to end the season (since we only played 5 games total).  Very fun.

Madison's Red Robin Bday Dinner

My kids love to go to Red Robin for their birthday dinners and get sung to by the waiters. Madison's birthday is on Tuesday so we got to do it this last weekend. Too Cute!

 Here come the waiters...

 She is loving the song!

 She loves the dessert!

 Tries it herself...

Then shares with her siblings:)

Baptism Prep

Ainsley is getting Baptized in a month and I wanted to get some pictures of her in her baptism dress to have for the baptism. Next thing I knew, Madison had her dress on and Logan wanted in on the fun too so... we had a little photo shoot in the backyard before church.  They turned out beautiful and I can't believe how old they are getting! Enjoy!

My Logan

Wow, I have not posted anything in a long, long time.  Well, here is my little Logan showing off his new cast. He fell off the monkey bars after a t-ball game and broke his elbow and wrist.  Poor little guy. It has been a long few days but I hope the worst is over. He still seems to be in a lot of pain but he could also just be playing us!  I feel that a lot with my children.  It seems like I am not always in charge of things. 

Anyway. Things are good. Madison is in 4th grade and is reading tons of huge books. Her birthday is in 3 weeks and we are excited to get her a kindle.  I think it is more a gift to me so I don't need to go to the library as much!  Ainsley is enjoying 2nd grade and is a very social creature.  She is loving gymnastics and is very excited to show off her back bend kick over.  Logan was playing t-ball but obviously not anymore.  We are all very excited for the beautiful weather we have been having and the kids enjoyed swimming in our pool today. I always love the start of summer!

Chocolate Chocolate Chip Cookies - WW

These are very rich and yummy and perfect for a little chocolate fix that I usually need.  If you are able to make 40, then they are 1 PointsPlus Weight Watchers but if you make 24 (like I did) they turned out amazing and are 2 PointsPlus each. Perfect amount of points and a perfect snack.

1 cup flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup salted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar, granulated
1/3 cup unsweetened cocoa
2 large egg whites
1/3 cup semi-sweet chocolate chips, mini (I used regular)

Preheat oven to 350 degrees.  Coat cookie sheets with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, backing soda and salt in a large bowl.  Beat butter and brown sugar with mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well.  Add cocoa and egg whites, beating well.  Gradually add flour mixture, beating until blended.  Stir in chocolate chips. Drop by rounded teaspoonfuls 1 1/2 inches apart (if doing 24, just do them the normal cookie distance apart). Bake at 350 degrees for 10 minutes (some reviewers said 9).  Cool on pans 2 minutes or until firm.