Chocolate Mint Candies Cookies

I had to repost this cookie recipe since I made them again and got a better picture. I used mint Aero bars this time but still didn't get the green swirl that I would have liked to. I think Andes mints would work best but this will do for now!

These are my absolute new favorite cookie....

I think I may have found this one on AllRecipes. I totally blew my diet for the day on these cookies...they taste like Girl Scout Thin Mint Cookies and are SOOO good. Please don't blame me for breaking your New Year's resolutions if you decide to make these... I didn't take the time to find Andes Mints...they're pretty hard to find here in Canada so I just used Mint Chocolate Chips...I didn't get the green look that I wanted but they still tasted amazing!

3/4 c. butter

1 1/2 c. brown sugar

2 tbsp. water

2 c. semi-sweet chocolate chips

2 eggs

2 1/2 c. flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3 (4.5 oz.) packages chocolate covered thin mints (Andes mints or peppermint patties) or mint chocolate chips.

In saucepan over medium heat, cook the sugar, butter and water; stirring occasionally until melted. Remove from heat. Stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour chocolate mixture into a large bowl and beat in the eggs one at a time. Combine the flour, baking soda and salt; stir into the chocolate mixture. Cover and refrigerate dough for at least one hour. Preheat oven to 350F and grease cookie sheets. Roll cookie dough into walnut size balls and place 2 inches apart. Bake for 8-10 minutes. Do not over bake. I baked mine for 9 minutes and they were perfect! When cookies come out of the oven, press one chocolate mint wafer into the cookie and let sit for one minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green of the mint wafer. For smaller cookies break mints in half. Cool completely before serving to allow chocolate on top to harden.

Makes about 3 1/2 dozen cookies.

Chicken Fajitas

6 boneless, skinless chicken breasts, cut up in small strips

1 large green pepper(and/or red and yellow pepper), sliced into strips

1 large onion, cut into thin wedges

1 package fajita seasoning

1 package tortillas

Monterey Jack cheese, shredded

Cheddar cheese, shredded

guacamole

tomatoes

sour cream

salsa or pico de gallo

tortilla chips

Brown chicken on high in large frying pan until cooked through and golden brown. Sprinkle fajita seasoning mix over chicken and add 1/4 c. water. Add green pepper and onion, stir to coat seasoning over all veggies and chicken. Cover and let simmer until vegetables are hot but still crisp, about 5-7 minutes. Serve immediately while still sizzling in warm tortillas, cheese, tomatoes, guacamole, sour cream and salsa. Goes great with beans and rice.

Low-Calorie Spinach Craisen Salad

I've been eating this salad with my lunch lately, it's so good...full of greens and sweetend enough with some fruit. I don't make a large salad, just keep these few ingredients in the fridge already cut up and ready to put one together quick.

Handful of baby spinach

Purple onion, cut into rings (I had to use a white onion but purple would give it some pretty color)

Clementine, peeled

Small handful of craisens (not too many...they have a lot of sugar)

pinch of chopped pecans for some crunch

Use Strawberry Vinegarette salad dressing. You can even add a grilled chicken breast to make it a complete meal. SO GOOD!

Strawberry Vinegarette Dressing (fat-free)

1 c. strawberries (I used frozen ones from Costco)

1 tbsp. vinegar

1 tbsp. lemon juice

sweeten with Stevia (natural sweetener available at most health food stores)

pinch of salt

pinch of pepper

Blend well in blender and store in refrigerator. Great on Spinach Craisen Salad.