Toffee Bars

These are basically like chocolate-chip cookie bars, so I'm not sure why they're called Toffee Bars, but that's what I've always known them as. They're definitely decadent, but definitely delicious.

Toffee Bars

1 c. butter, softened
1 c. brown sugar
1 tsp. vanilla
1 egg yolk
2 c. all-purpose flour
1/4 tsp. salt
2/3 c. chocolate chips
1/2 c. chopped nuts

1. Heat oven to 350 degrees.



2. Mix butter, sugar, vanilla and egg yolk.



3. Stir in flour and salt. Gently fold in nuts and chocolate.



4. Press dough in ungreased rectangular pan.

(Forgot to take a final photo- whoops! Use your imagination!)

5. Bake 25-30 mins.

Tomato, Chickpea and Arugala Salad

I rarely plan meal-sized salads, simply because I have this mental block that salad can't be filling enough on its own. I logically know this is wrong, but I have a lot of trouble getting over it. Hopefully, salads like this one will help with that. This has more than enough protein and other nutrients to fill me up, but it's still light enough to make me feel good about eating it.



Tomato, Chickpea and Arugula Salad

4 c. baby arugula or other mixed greens
1 (15 oz.) can of chickpeas, rinsed and drained
1 c. cherry tomatoes, halved
1/4 c. walnuts, toasted if desired
1/2 c. ham, finely diced
2 tbsp. red-wine vinegar
2 tbsp. olive oil
1 tbsp. whole-grain mustard

1. Combine lettuce, chickpeas, tomatoes, walnuts and ham. Toss.

2. Whisk together vinegar, oil and mustard. Drizzle dressing over salad immediately prior to serving.