Hungry Girl's Chicken Chipotle Panini

Just popping out of hiding for a minute to share with you a yummy and not too fattening dinner we had last night.  It's a Hungry Girl Recipe Swap for Panera's Frontega Chicken Panini.  As far as I know there's no Panera around here, at least not it my nick of the woods, so I've never tried their sandwich.  But apparently one of theirs has 890 calories and 39 grams of fat.  Which of course means it's delicious, I'm sure.  But if you're recreating it yourself at home, why not whittle that down a bit, right?

I just adored this sandwich, even though it's a messy thing.  And it gave me the chance to use my new panini pan I got at Ikea.  I burned the first one...woops!  But my hubby ate it.  We had these with a little spicy tomato and veggie soup, and I was a happy little clam.  

Here's the recipe from Hungry Girl:

Ingredients:

Sauce

1 1/2 tbsp. fat-free mayonnaise

1/2 tsp. adobo sauce (from canned chipotle peppers) or chipotle hot sauce (like the kind by Tabasco)

2 dashes onion powder 

2 dashes garlic powder 

Sandwich 

One 100-calorie flat sandwich bun (like Arnold Select/Oroweat Sandwich Thins)

2 oz. cooked skinless lean chicken breast, shredded or pulled into pieces

1 tbsp. roughly chopped fresh basil

2 thin slices red onion

2 slices plum tomato

1 stick light string cheese, shredded or pulled into pieces

Directions: 

In a medium bowl, combine ingredients for the sauce and mix well. Set aside.

Split bun in half and lay the halves flat, split sides up. Evenly spread half of the sauce onto the bun halves, leaving half of the sauce in the bowl. Set aside.

To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.

Evenly top one bun half with basil, onion, tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.

Bring a grill pan sprayed with nonstick spray to medium-high heat on the stove. Place sandwich in the pan. Using a spatula, press down gently but firmly to seal the sandwich. Grill until hot and lightly browned, about 2 minutes per side, flipping carefully and pressing down with the spatula to seal.

Nutrition info:  Calories: 256, Fat: 5, Fiber:  5.5   

I also wanted to mention a fun giveaway win I received not too long ago from Recipes of a Cheapskate.  

I admit, I love the Cheeseburger Hamburger Helper, a lot.  And that foam hand just makes me smile.  Thanks Krystal!

Toasty Times and Trivial Tidbits

Firstly, Merry Christmas to all of you from our newest family member Rinny.

I once worked with a lady who had three daughters, who explained to me you have to keep a baby book for all of your kids so when they turn into little monsters you can look back at the book and remember not to beat them senseless.  I think the same holds true for having cute pictures of your pets...especially Mr. Rundowntheroad dragaroundgarbage chewupremote here.  Anyway....I digress.

Remember I told you I would be reviewing a CSN product that would deliver toasty goodness?  Well here it is...

This is the Hamilton Beach 6 Slice Convection Toaster Oven.  My old toaster oven looked like it had been drop-kicked into submission many times over so it seemed like the perfect  time to replace it.  I chose this one because I was interested in the "convection" aspect of the whole thing.  I'm still not sure what that really means, but am anxious to try it out.  This oven has a good sized interior so I'm pretty sure I could bake a chicken in there.  Will probably give it a try soon and see how it works out.

I can definitely say it delivers a nice piece of cheesy toast!

Now, let's talk about Kale Chips, shall we?

I've seen these all over the interwebs and people raving about them like they are the healthy-choice answer to all your crunchy salty cravings. 

Yeah.

To me, it was like being outside in the fall when all the leaves are coming down, picking one up that had been laying there long enough to get crunchy and shoving it in my mouth.  Plus they're kinda bitter.  Let's just say these aren't my cup of tea, but if you think they are yours, this is where I got the recipe.

I've said my peace. 

Also tried another Hungry Girl recipe, Fiber Fried Chicken.  It's saving grace was that I was using it to get the taste of Kale Chips out of my mouth.

Just kidding, it's really not that bad.  You just have to get it out of your head that it's going to be anything like fried chicken, and it's quite doable.

Even the kids ate some, if that tells you anything.  

I imagine these are quite versatile, could add all sorts of flavorings, Hungry Girl even suggests rolling the chicken in some buffalo sauce before rolling it in the cereal for a bit of a hot wing taste.   

Here's HG's recipe if you're interested.  This is just for one serving, so I quadrupled it to feed the family.

Ingredients:

6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips (I cut mine into only 4 strips)

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

1/4 tsp. Lawry's Garlic Salt

pepper (to taste)



Directions:

Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with egg substitute and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy). Enjoy! Serves 1   (nutrition info can be found at Hungry Girl's site)

Chilly Chocolate Cheesecake Nuggets

I know, I know, they kinda look like little piles of poo.  But if you can get past their appearance, they're really tasty!

This is another Hungry Girl recipe, and it's easy and yummy.  Perhaps a little too yummy, and too easy to pop into your mouth.  

The recipe makes ten, only eight made it into the picture.  Very curious.

Ingredients:
3/4 cup cool whip free
1/4 cup plus 1 tbsp fat free cream cheese, softened
One 25 calorie packet diet hot cocoa mix
1 tbsp sugar free chocolate syrup
1 tbsp splenda


Directions:
Using electric mixer, blend all ingredients together.
Evenly distribute mixture mixture into 10 sections of an ice cube tray.  Place tray in freezer until nuggets are solid...about 2 hours.  
To help loosen nuggets, run bottom of tray under water for a few seconds.


Calories: (2 nuggets) 42, fat 0.5, 0 fiber

I was a lucky duck a few weeks ago and won this cool grater/zester from Melody at Cheat Day Cafe. 

Can't wait to start zesting stuff...been wanting one of these forever! Thanks Melody.

Berry and Yogurt Phyllo Nests (and a magazine giveaway)

Greetings all...I trust you had a restful Mother's Day weekend.  I spent my day baking like a fool, and watching the Suns sweep the Spurs..oh yeah! (If you're a Spurs fan, I apologize for that little outburst.)

I actually made this cute little dessert a few nights ago.  I think the whole family liked them (no berries for the girl, though!) and they were pretty simple.  I especially loved the yogurt filling.  

The directions for making the cups in the recipe sounded a little more complicated than it needs to be.  Basically, you layer 2 sheets of phyllo, spraying butter flavored spray between the sheets, and cut them into squares (approx 4-5 inches). Then layer 3 of these squares and push them down into a muffin cup to make a nest.  Make sense?  I hope so.  

Ingredients:

butter flavor cooking spray

6 sheets phyllo dough (14x9inches)

2 1/2 tsp sugar, divided

1/3 cup vanilla yogurt

1 tsp grated orange peel

1 tsp orange juice

1/2 cup fresh strawberries, halved

1/2 cup fresh raspberries,

1/2 cup fresh blueberries

Directions:

1.  Place the layered squares of phyllo dough (as explained above)  in each of six muffin cups coated with cooking spray.  Sprinkle 1/4 tsp sugar into each cup.  Spritz with cooking spray.  Bake at 375 for 6-8 minutes or until golden brown.  Cool.

2.  In small bowl, whisk the yogurt, orange peel and juice, and remaining sugar.  Spoon yogurt mixture into cups.  Top with berries  (I couldn't find the combo of fresh berries the recipe called for, so I used some frozen ones.)

3.  Top with whippy cream of your choice.

Nutrition info (without whipped cream):  calories 72, fat 1gm, fiber 2gm.

I've got some more cooking magazines to pass on to you.  There are nine in all, and they all include light/healthy cooking.  I got the above recipe out of one of the Taste of Home magazines in this batch.

To enter the giveaway, just leave a comment telling me what you do to try to maintain a positive attitude.  Not that I personally need to know, just research ya know :)

Only open to US addresses please.  (I love all you peeps out of the US, I'm just insanely cheap).
I'll leave this open all week through Friday night at midnight, and announce a winner sometime this coming weekend.

Thanks for playing!

Apple Crescents

Don't forget, my super fun giveaway going on through Thursday...hurry and enter now!

This recipe comes from the cookbook included in my super fun giveaway. (it's possible that your definition of "super fun" may be a little different from mine, I lead a somewhat mundane life)

I modified the recipe a bit to try to make it a bit more calorie conscious.  I've gained a few pounds back and need to try to reign it in a bit.

That reminds me...have you seen this cool thing at Spark Recipes?  It's a recipe calculator where you can input all the ingredients from your recipe and it gives you the nutrition info per serving. I think this could come in pretty handy!

(according to their calculator, these have about 125 calories each after my substitutions)

I thought it looked like this crescent had a mouth, and so I got a little silly at Picnik.

In my opinion, these were delicious, the sauce was just right, and my house smelled like I'd been making apple pie all day!  

Here is the original recipe, with my changes in parentheses.  Also this makes 8 crescents, and I halved everything to just make 4.

Ingredients:

1 eight oz can refrigerated crescent rolls (used reduced fat)
2 granny smith apples, peeled and quartered

1 cup orange juice

1 1/4 cups sugar  (used splenda)

1/2 cup butter  (used butter buds dissolved in 1/4 cup water)

1 tsp ground cinnamon

Directions:

Preheat oven to 350.

Unroll crescents and separate.  Wrap each apple quarter with crescent. (I sprinkled cinnamon on each apple quarter before wrapping it)  Place each apple in sprayed 9x13 inch baking dish.

Combine orange juice, sugar, butter, and cinnamon in saucepan and bring to boil.

Pour over crescents and bake 30 minutes until golden and bubbly.

Chicken Pot Pie...Hungry Girl Style

You guys like your dessert, don't ya?  Back to reality now, again with the help of Hungry Girl, and her chicken pot pie recipe.  

I recently had chicken pot pie at Marie Callender's, but that really wouldn't be a fair comparison.  This version is pretty good though; chock full o' veggies, with a crust made from crescent roll dough.  

Ingredients: 8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces 3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables) 1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery 3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared) Directions: Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.

*I used some seasoned salt when cooking that chicken and added a little bit of finely chopped onion. *I think next time I would go with the low fat cream of chicken soup instead *for my veggies I used half mixed veggies, and half green beans, cause I like 'em. *rolling out that dough is not as easy as I thought it would be...you really gotta work it!

Another new family member to introduce.  I finally made the plunge and got myself a dutch oven.  No, not that brand, didn't feel like selling a kidney today.                                                    

This one comes from Ikea, and I just love it.  I've been coveting one (yes, I admit it) quite some time, and I can't wait to use it!

Vanilla Cafe Freeze

We tried out another Hungry Girl frozen concoction tonight.

I found it to be super yummy, reminded me a bit of when I used to try to make ice cream out of snow when I was little.  I kinda preferred eating it with a spoon over using the straw, to get all the crunchiness from the crushed ice.

Ingredients

5 ounces light vanilla soymilk

1 ounce sugar free, calorie free vanilla syrup

1 tablespoon Coffee mate Fat free french vanilla powdered creamer

1 teaspoon instant coffee (left this out, not a coffee person)

3 no calorie sweetener packets

1 cup crushed ice

2 tablespoons fat free reddi-wip

Directions

Place all ingredients (except reddi-wip) in a blender.  Blend on high speed 30-45 seconds.  Pour into tall glass and top with whipped topping.

I was thinking this would be really good with some added spices to give it a kind of chai flavor.  I'll have to try that.

Here's the nutrition info:  103 calories, 1 gm fat, 0 fiber

Spicy Tilapia with Pineapple-Pepper Relish

Found this one at My Recipes.  I'm always a little leery about trying to prepare fish, but this turned out pretty good.

I especially loved this relish made with fresh pineapple, tomatoes, onions, and cilantro.  I thought it went perfect with the fish.  The fish was a little spicy (as the title suggests) but my son just loved it too.

Here are the how to's:

Ingredients

• 2  teaspoons  canola oil
• 1  teaspoon  Cajun seasoning
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  ground red pepper
• 4  (6-ounce) tilapia fillets
• 1 1/2  cups  chopped fresh pineapple chunks
• 1/3  cup  chopped onion
• 1/3  cup  chopped plum tomato
• 2  tablespoons  rice vinegar
• 1  tablespoon  chopped fresh cilantro
• 1  small jalapeño pepper, seeded and chopped
• 4  lime wedges

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

I received a nice surprise from the people at Quorn this week.  It's a way cool measuring spoon with 3 sides with a different measurement on each side.  Nice way to have less clutter in your kitchen drawer. 

Not that I would know what that's about.

And lastly, a new family member arrived at our house today.  A lime tree!  I'm awfully excited, I think I'm going to call him baby limey.  But that would be stupid, so I'm just going to call it a tree.  I have no idea how long it takes to bear fruit.  But I'll be dreaming of lime pies and possibly margaritas until then!

Eggplant Parmesan--Lightened Up

Are you somebody who really loves eggplant?  Well, this dish might be for you.  I personally would have preferred it with some chicken.  

I found this recipe at Cooking Light, and it's lightened up by not frying the eggplant but just browning it under the broiler.  

I did think the sauce was tasty, and I liked the way the cheese got all brown and melty.  

Here's the how-to's if you need your eggplant fix.

Ingredients:

1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)  

Directions:

Combine first 8 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

Yield:  8 servings

CALORIES 298 (26% from fat); FAT 8.5g (sat 5g,mono 2.2g,poly 0.4g); IRON 2.8mg; CHOLESTEROL 27mg; CALCIUM 422mg; CARBOHYDRATE 38.8g; SODIUM 818mg; PROTEIN 19.2g; FIBER 2.6g 

Oh BTW...I went and got myself a Facebook Page.  I'd love to see ya there :D

Breakfast Confessions

Since Sundays, and the weekend in general, seem to be a fairly quiet time here on my blog, this seems like a good time to make a confession to you all.  It's rather dark in nature and I'm not proud of it.  But I need to get it out there.

I have an addiction.  I've tried to stop.  I've tapered off.  Gone cold turkey.  Tried mental imagery.  But I always go back.  

I know in the big picture it's not really "good", and definitely not good for me.  But something coded into my DNA needs it, and needs it in a bad way.

You guessed it, it's McDonald's Sausage McGriddle.

I know, many of you are just shaking your heads, possibly making little gagging noises.  I just can't explain it.  Like millions before me, why do I continue to run back to something that only harms me, and takes my money?

I don't know the answer to that question.  But I may have found a solution.  Once again thanks to Hungry Girl.

This little guy is the fake McGriddle.

I think I could grow to love him too, and he'll be much kinder to my arteries and my thighs.

These are the main components to the pancake part of the fake McG.

Here's how you make it:

1.  Melt 1 tsp light buttery spread in the microwave.

2.  Add 2 1/2 tbsp sugar free syrup, 1 1/2 tbsp whole wheat flour, and 1/4 tsp baking powder and mix well.

3.  Bring a skillet sprayed with non stick spray to med heat.  Add batter to form 2 small pancakes.  Cook for 3-4 minutes each side until golden brown.  Then set pancakes aside

4.  Cook a veggie sausage patty (I used Morningstar Farm's) according to package directions.  Place between pancakes and enjoy.

Here's how I think the nutrition info breaks down.

The sausage patty is 80 calories.

The components of the pancakes add up to about 70 calories.

So about 150 calories compared to 420 for the real deal?  It's time for me to finally let go of my addiction.


Now if I can figure out how to put an "M" on top and mass produce it, I'll be in business.

My Chicken Stir Fry

There are thousands of ways to make stir-fry, but I think the absolute best way is to take whatever sounds good to you at the moment and throw it in the proverbial wok.  

I was a single girl for a long time (hard to believe, I know) and I would often make a variation of this for myself with just the chicken, canned mushrooms, and onion.  That's not a bad way to go, but my kids frown upon the 'shrooms, and I felt like I needed some color today.

And of course there's a ton of sauces and seasonings out there, but today this was the trifecta, along with some garlic and a little extra soy.  Which might make it a cinco-fecta, but I don't really think that's a word.

I'm really liking this Veri Veri Teriyaki.  I'm not sure where all it's sold, I found mine at a Fresh and Easy.

So this is kinda how my stir fry method goes:

Start with a package of chicken breasts (I used tenders and slightly froze it to make it easier to cut into bite size chunks)

I drizzled just a bit of the sesame seed oil over the chicken; about a tablespoon, and also added some of the teriyaki; about 1/3 cup.  Then added about 2 tbsp of minced garlic, mixed the whole thing together and let it sit in the fridge about an hour.

In the meantime I chopped up the veggies I was wanting to use:

Red bell pepper

1/2 Onion

Small broccoli head

Snow peas (not chopped of course)

With my skillet over med-high heat, I sprayed it with cooking spray (since I've already got oil in with the chicken) .

Then added the chicken to the pan with its marinating sauce, and cooked until done. 

Then added all the veggies, with a little extra terikayi and garlic, and about a tsp of that hot chili sauce (I'm a weenie) and cooked it for just about 2-3 minutes more.  If you like your veggies a little more done than that, feel free.

Served it up over a bed of rice and dinner is ready.

My daughter even felt that broccoli is slightly edible when prepared in this fashion.

Frozen Hot Chocolate ala Hungry Girl

This one's from my Hungry Girl cookbook, which I plan to be putting to a lot more use in the near future.  The girl child declared "it's as good as Starbucks!" she may have been coerced just a little.

I'm not ashamed to show you my poorly photographed, cracked, water-spotted plastic cup from Ikea.  Keepin' it real here.

This uses some pretty simple ingredients. I think it will be worthwhile for me to keep this stuff around. Might keep me out of the Ding Dongs.

Ingredients:
One 25 calorie packet hot cocoa mix
1/4 cup light vanilla soymilk
1/2 oz sugar free calorie free syrup (vanilla or white choc)
1 tsp sugar free chocolate syrup (didn't have any so I used regular)
2 no-calorie sweetener packets
2 tbsp Fat Free Reddi-wip 
1 cup crushed ice


Directions:
Place hot cocoa mix, choc syrup, and sweetener in a glass and stir in 3 oz of hot water.  Next, add soymilk and sugar free syrup and stir again.  Place mix in fridge or freezer to cool for a few minutes.
Pour mix into a blender and add ice.  Blend on highest speed about 45 seconds until well blended.  Pour into spotted cracked beverage container of your choice and top with Reddi-wip. Slurp loudly and enjoy!


Nutrition Info:  58 cal, 0.5g fat, 184 mg sodium, 10g carbs, 1g fiber, 5g sugars, 3g proten.  

Spinach Lasagna Rolls

It would seem I'm on a bit of a spinach kick...just call me Popeye! 

This one is also from Gina's WW Recipes.  Since I made a few changes I'll post the recipe below also with what I did different.

I found the prep to be pretty easy, which is always a plus in my book.  

Instead of using the tomato sauce referred to in the recipe, I had a chance to use the Bertolli Arrabbiata pasta sauce I received as a part of Foodbuzz's Tastemaker program.

I have to say I really like this sauce.  A lot of bottled pasta sauces are either bland or just too sweet. But this was neither and had just a little kick of spice too it.

My daughter and I really liked this dish.  Hubby was indifferent, and the boy only ate one bite under duress.

Here's the recipe with my changes:

• 9 lasagna noodles, cooked  (I used whole wheat)
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I used low fat, I tend to greatly dislike fat free stuff)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce (used Bertolli's sauce)
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

*also added a heap of garlic to the spinach mixture

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Spinach Stuffed Chicken

As promised/warned, I'm trying to lighten things up with my cooking, and this was my first attempt.  I found this recipe at Gina's WW Recipes. (you can click there for her recipe and nutrition info)

It seemed to have potential with the mixture of ricotta, feta, spinach, parsley, garlic, and green onions, but mine seemed to be lacking something.  Maybe more garlic, or more salt.  I'm just not sure.

And in the interest of simplicity, if I had it to do over, I would just bake the spinach filling separately and serve it along side the chicken.  It smelled really good while it was baking!

Can we talk about maltitol for a minute?  

I have eaten products that contained this sugar alcohol before, and was aware of their possible side effects.  

So yesterday I bought a bag of cookies which will go unnamed Joseph's to help dampen my cookie craving without so much sugar.  Then proceeded to eat what was a regular serving of cookies according to the package.  

In about 2 hours, I was feeling a lot like this dog.

Like I said, I was aware of the GI disturbances that this product could bring on, but I was floored by the severity of it. And oh my stinking heck, the headache!  I had no idea about that little bonus.  Apparently the headache happens more often if you consume maltitol on an empty stomach.  

Oh well, live and learn. And in this case, I literally tossed my cookies, into the trash!