Chocolate Crackers Bars Recipe

Here’s an update on my weight loss journey – during this week of Valentine’s Day, I’ve completely blown my diet. Yep, I made beef filet and lobster tails for my sweetie on Valentine’s Day, we had a potluck at my women’s Bible study group, and then I made this recipe for a yummy dessert to share with my husband.

The worst part of all that? This yummy dessert. It’s deceptively simple to make, with only 4 or 5 ingredients, but I’m addicted to the bars (I got the recipe from the Spark People website so I thought it would be somewhat healthful and not bad on calories). I mean literally, I just can’t muster enough self-control to stay away from them. So…I’ve gained back 1 pound, which isn’t too bad, overall. My goal now is to get rid of the remaining chocolate bars and get back on track. And I will never, ever make these bars again while I’m trying to watch my weight!

Try making these bars and tell me if they are addictive as I think they are…

Chocolate Crackers Bars

20 Saltine crackers

1/3 cup butter

1/3 cup sugar

1 cup semi-sweet chocolate chips

Powdered sugar or finely chopped nuts (about ¼ cup)

Preheat oven to 350 degrees.

Spray a 13 x 9 inch rimmed baking pan with nonstick cooking spray. Lay crackers in the bottom of the pan. Melt butter in the microwave; add sugar and still until well combined. Drizzle evenly over the crackers.

Bake for 10 minutes, until sugar caramelizes. Remove from oven and sprinkle with chocolate chips. Pop the pan back into the oven for about a minute, just until the chocolate starts to melt. Remove from oven and use a spatula to spread the chocolate evenly across the top of the crackers. Sift powdered sugar over the top and/or top with nuts.

Makes 20 pieces with about 100 calories each (that is if you can eat only one piece... I dare you to try!)

January 24, 2012: Homemade Meatball Stew Recipe

Last year I shared an easy meatball soup recipe that uses convenience food items. I decided there was no excuse for being lazy and remade that recipe using homemade ingredients and keeping the calories as low as possible.

Homemade Meatball Stew

1 cup crushed Saltine crackers

¼ cup fat free half and half

1 egg

¼ cup ketchup

1 T. Worcestershire sauce

1 t. Italian seasoning

1 t. garlic salt

1 t. dried parsley

1 pound 93% lean ground beef

1 cup baby carrots, cut into small pieces

1 cup fresh green beans, cut into thirds

1 large Russet potato, peeled and cut into small chunks

1 celery heart, rib, greens and heart thinly sliced

1 cup canned corn (or fresh)

1 carton beef stock

1 cup water

2 cups dry macaroni or farfalle (bowtie) pasta

Preheat oven to 400 degrees.

Combine crushed crackers and half and half; let sit for five minutes to soften crackers. Add egg, ketchup, Worcestershire sauce and seasonings. Mix in ground beef with your hands. Shape into small balls.

Spray a Dutch oven with nonstick cooking spray. Place meatballs in the bottom of the Dutch oven and bake in preheated oven for 20 minutes, or until cooked through. Remove from oven and remove meatballs with a slotted spoon.

Add vegetables (with the exception of canned corn) to Dutch oven. Sauté for 2 – 3 minutes, scraping up bits of meatballs from bottom of pan. Add beef stock and water and bring to a boil. Cover and reduce heat to medium; boil gently for 10 minutes. Reduce heat to low and add reserved meatballs and corn. Cook for an hour, until vegetables are soft.

Meanwhile, cook pasta according to package directions. Drain and add to meatball stew just before serving. Add water, if necessary, to thin stew.

Serves 6