Serves 12

Ingredients:
Parchment paper for lining the baking dish
2 ½ cups whole-wheat pretzels, chopped
1 cup old fashioned oats, plus 1 cup left whole
2 tablespoons chia seeds
1/3 cup creamy peanut butter
1/3 cup extra virgin olive oil
1/3 cup agave nectar

Directions:

Preheat the oven to 350 degrees F. Prepare a baking dish (e.g. 9” x 9”) with parchment paper.
Chop the pretzels until coarsely ground (or use a food processor). Then transfer to a mixing bowl.
In the food processor, pulse the oats until they are finely ground (resembling oat flour). Then transfer to the mixing bowl.
In a small saucepan, combine the peanut butter, olive oil, and agave nectar. Heat the mixture over medium heat, stirring frequently, until warmed through and well combined.
Stir the peanut butter mixture into the reserved oat-pretzel mixture and mix well. Then transfer to the baking dish and evenly spread throughout.
Bake for 20-mintues to until the granola is lightly browned. Cool the granola and store in an airtight container.

Recipe from Molly’s book, Skinny Size-It (Harlequin Non-Fiction 2014)

This veggie chili is full of flavor and loaded with vegetables - along with of course, beans! Making this a perfect chili to warm up in the winter. This recipe is from my cookbook, Skinny-Size It (Harlequin Non Fiction 2014) which is all about making great tasting recipes in a lighter way yet with great portion sizes!

The key to skinny-size it recipes is loading up recipes with veggies because most vegetables per cup have fewer calories than many other foods which results in a great portion size while keeping calories in check. Pick up a copy of Skinny-Size It where books are sold online or click here.

And lastly I definitely suggest to pair this up with some delicious Whole Grain Corn Bread. Click here for the recipe.

Veggie Chili
Serves 12

Ingredients:
2 cans (15.5 oz) kidney beans, drained and rinsed
1 can (15.5 oz) cannellini or pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups low sodium vegetable broth
2 cups fresh or frozen corn
1 1/2 cups diced sweet onion
1 cup mild salsa (or salsa of your choice)
1/2 large red bell pepper, seeded, deribbed, and chopped (about 1 cup)
Chili powder, to taste
Sea salt, to taste

Directions:

Combine all the ingredients, except the chili powder and sea salt in a slow cooker (*See below for quick cooking Instant Pot instructions). Cook on low for 6 to 8 hours.
Or to prepare on the stove top, combine all the ingredients in a large soup pot, bring to a boil over medium-high heat, and then lower the heat and simmer for 1 hour.
Season with chili powder and sea salt to taste, and serve at once.
Serving suggestions: Serve topped with fresh jalapenos, shredded cheddar cheese, and plain Greek yogurt.
*INSTANT POT INSTRUCTIONS: Combine all ingredients in Instant Pot. Lock lid. Adjust settings to cook on high for 14 - 16 minutes. Release pressure, stir, and serve!
Nutrition facts (per serving): 180 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 250 milligrams sodium, 34 grams carbohydrates, 8 grams fiber, 4 gram sugar, 10 grams protein