Hummus, low-fat apple spice muffins, & mint cookie cookies

I made the most delicious homemade hummus on Friday.  It was divine.  But due to a moody toddler who destroyed my kitchen, we didn't get a picture.  Oh well - it was still pretty good.

Quick hummus
1 can of garbanzo beans with half the water drained
2 tbs tahini
Juice of 2 small lemons/1 big lemon
Clove of garlic
Handful of fresh parsley (optional)
2 tbs extra virgin olive oil

Blend all ingredients except olive oil in food processor or blender.

Spoon onto a large plate or into a bowl and pour two tablespoons of extra virgin olive oil on top. Cracked black pepper, extra parsley, or pomegranate arils are traditional garnish - we just used black pepper.

You can dip carrot and bell pepper sticks into hummus, or pita bread, or use as a spread in sandwiches, or anything.

However, I did take the weekend as an opportunity to finish my "Faceless" challenges for AllRecipes AllStars.  I made Mint Cookie Cookies which were good, but unfortunately met their untimely demise when Donovan knocked them to the ground (yes, I had an interesting weekend...) and some Low-Fat Apple Spice muffins for a quick breakfast grab in the mornings.

These were good, but tough.  I tried not to over-mix the batter, but I guess I did unintentionally?  A quick trip to the microwave seems to fix it a bit, though.

I actually didn't have plain nonfat yogurt, so I used light sour cream instead.  I also used brown sugar in place of raw sugar.  Raw sugar is seriously expensive.

The mint cookie cookies were also good, and I managed to get this picture of a survivor cookie:

Looks gross, tasted good.  I didn't think the pecans added anything, though.

I was able to get a great meal plan for the week, though...

Meal Planning Monday

Monday: My parents are in town and buying us pizza!
Tuesday: Cincinnati chili and spinach salad with grated carrots and homemade balsamic dressing
Wednesday: Vegetarian Asian stir fry served over brown rice
Thursday: Tilapia tacos with homemade guacamole and chips
Friday: Turkey/venison burgers and baked sweet potato fries
Saturday: Country turnip greens cornbread, and apricot Dijon pork chops

On Sunday, I'm having a Superbowl party and I'm very excited about it!  More to come later...


  1. How do you make your tilapia tacos?!

  2. We thaw about four medium or five small frozen tilapia fillets, season them with cumin, cayenne pepper, chili powder, and lime juice, cook with about a tbs of olive oil in a nonstick skillet over medium-high heat (about 5-6 minutes) and then break up the fillets into bite size chunks. We eat it in low-cal whole wheat tortillas with cilantro, fresh tomato, and guacamole. :)

  3. That sounds delicious, thanks for sharing!