3 cups of oats
1/2 tsp cinnamon
1/4 tsp salt
2 tsp of canola oil
1/2 cup of lite maple syrup
(optional- add 1 cup of raisins, cranberries or nuts)
Combing the oats, cinnamon, salt, (optional raisins, cranberries, nuts)
Then combine they syrup, canola oil. Pour on top of dry ingredients and mix together. Mix until all the dry ingredients are covered.
Place parchment paper over a cookie sheet and spread the granola evenly
Bake at 325 degrees for 30 minutes or until golden brown
Delicious with some yogurt in fruit as a parfait!
Overnight Oats
1 6 oz. Greek Yogurt
2 tablespoons of Chia Seeds
2/3 cup Quick Oats
1/2 cup milk (I used skim milk)
Combine all ingredients. Cover and place in fridge overnight.
In the morning add milk, until consistency is right for you.
Top with fruit or granola.
Buffalo Chicken Tacos
1 lb chicken, skinless, boneless, cut into 1 in pieces (I used canned chicken because I had it on hand!)
1/3 cup flour
3 tablespoons cornstarch
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (my husband likes it spicy, so added a few more dashes!)
1 tablespoon olive oil
Tortillas (or you can make them into lettuce wraps!)
1 lb chicken, skinless, boneless, cut into 1 in pieces (I used canned chicken because I had it on hand!)
1/3 cup flour
3 tablespoons cornstarch
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (my husband likes it spicy, so added a few more dashes!)
1 tablespoon olive oil
Tortillas (or you can make them into lettuce wraps!)
In a large bowl, combine cornstarch, flour, and garlic powder. Season the chicken pieces with pepper, then toss in the flour mix.
Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides- about 3 to 4 minutes per side (since I used can chicken I cooked until golden brown). Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.
To top:
Lettuce
Tomatoes
Avocados
Sour Cream
Lettuce
Tomatoes
Avocados
Sour Cream
Avocado Salsa
2 medium or large avocados, diced into small pieces
3/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh-squeezed lime juice
Pico De Gallo
Tomatoes
Red onions
Cilantro
Lime juice
With whole grain tortilla chips!
Oatmeal Waffles
1 1/2 c. flour
1 Tablespoon baking powder
1 1/2 c milk
2 Tablespoons brown sugar
1 c quick-cooking rolled oats
1/2 teaspoon cinnamon
2 eggs, slightly beaten
6 Tablespoons melted butter or margarine
In a large bowl, stir together dry ingredients. In a separate bowl, combine, milk, eggs, butter and sugar. Add dry ingredients and blend only until moistened. Pour onto a heated a oiled (sprayed) waffle iron. Bake 4-5 minutes. (my Bella waffle maker lets me set the done-ness I want).
Top with fruit, yogurt, syrup or honey.
Makes approx. 4 waffles. I cut this recipe in half when it's just my husband and I eating.
2 medium or large avocados, diced into small pieces
3/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh-squeezed lime juice
Pico De Gallo
Tomatoes
Red onions
Cilantro
Lime juice
With whole grain tortilla chips!
Oatmeal Waffles
1 1/2 c. flour
1 Tablespoon baking powder
1 1/2 c milk
2 Tablespoons brown sugar
1 c quick-cooking rolled oats
1/2 teaspoon cinnamon
2 eggs, slightly beaten
6 Tablespoons melted butter or margarine
In a large bowl, stir together dry ingredients. In a separate bowl, combine, milk, eggs, butter and sugar. Add dry ingredients and blend only until moistened. Pour onto a heated a oiled (sprayed) waffle iron. Bake 4-5 minutes. (my Bella waffle maker lets me set the done-ness I want).
Top with fruit, yogurt, syrup or honey.
Makes approx. 4 waffles. I cut this recipe in half when it's just my husband and I eating.
Chickpea Salad
1 can garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained (I had frozen corn on hand so I used 1 cup)
1 pint cherry tomatoes, sliced into halves
1/2 cucumber, finely chopped
1 cup of red onion, finely chopped
Dressing:
1/3 c of extra virgin oil
2 tbsp lime juice
2 tsp garlic powder
1 tbsp cilantro, finely chopped
Mix it all together and refrigerate!
Chicken Tortila Soup
2 c canned/cooked chicken
1/4 c margarine
1/4 c flour
2 c chicken broth
1 c milk
8 oz of velveeta cheese, cubed
2 cans 10 oz rotella tomatoes (look at how spicy they are)
1 tsp cumin
1 tsp chili powder
In a Dutch oven or big pan, melt butter over medium heat, and stir in flour to make a thick paste.
Slowly stir in broth and reduce heat.
Stir in velveeta cheese, tomatoes, chicken and spices!
Cheese and tortilla strips to top!
Vegetable Pizza
1 can pilsbury pizza dough
1 cup fresh mushrooms (microwave for two minutes to drain the water)
1/2 a thinly sliced zucchini
1/2 a thinly sliced tomato
1/2 chopped red pepper
1 clove of garlic, finely chopped
Shredded cheese to preference
Chopped basil to top
Prepare pilsbury pizza dough as instructed. Sprinkle chopped garlic over the crust. Top with cheese then vegetables. Sprinkle with a little more cheese. Bake until crust is golden brown and cheese is melted. Top with basil.
Anything in the Kitchen Pasta Bake
Chopped zucchini
Chopped tomatoes
Chopped red onions
Mushrooms
1 box of rigatoni
Olive Oil
Spaghetti sauce
Mozzarella cheese
Parmesan cheese
Salt
Pepper
Italian seasoning
Preheat oven to 450 deg.
On a baking sheet place mushrooms, zucchini, tomatoes, and onions toss with olive oil, salt, pepper, and italian seasoning. Roast for 15 minutes.
Boil noodles until they are almost cooked through and drain.
Mix together roasted vegetables, noodles, spaghetti sauce and sprinkle Parmesan cheese. Pour into an oiled 9 x 13 pan. Sprinkle mozzarella cheese on top. I covered it with foil and baked for 25-30 minutes.
Zucchini Lasagna
3-4 zucchini's, thinly sliced
1 lb of ground beef (I used ground turkey)
1/4 c onion
28 oz crushed tomatoes (I also chopped up half of a fresh tomato)
2 tsp fresh basil (I bought my crushed tomatoes with basil in it)
1 clove garlic, minced
Salt and pepper
1 egg
3/4 c cottage cheese
1/2 c shredded mozzarella cheese
1/4 c shredded Parmesan cheese
1 tsp flour
Cook zucchini until tender and drain.
Brown meat with onions and drain fat. Add tomatoes, basil, garlic, salt and pepper to meat and bring to a boil. Then reduce heat and let simmer for 10 minutes.
Slightly beat the egg. Add cottage cheese, half of the mozzarella cheese, parm and flour.
Pour half of the meat mixture in a 9x13 pan. Lay half of the zucchini on top. Pour all of the cottage cheese mixture. Top with the rest of the meat and zucchini.
Bake at 375 for 30 minutes. Then top with the rest of the mozzarella cheese and bake for 10 more minutes.
Revamped Overnight Oats
1/2 c rolled oats
1/2 c milk
2 Tbsp. Chia seeds
1 tsp cinnamon
2 scoops of Greek yogurt
Mix all ingredients together in a medium bowl.
Cover and place in refrigerator overnight.
Add 1/4 c milk and microwave for 1 minute.
Serve with fresh fruit on top and/or peanut or almond butter.
Whitney's Stuffed Peppers
1 lb, ground beef
1 package quinoa
4 green bell peppers, slice in half and hollow out the seeds
2 (8 oz.) cans, tomato sauce
1/4 c onions (I added a little hot peppers too- peppers in peppers?!)
1 Tbsp Worcestershire sauce
1 tsp. Italian seasoning
Shredded cheese to top
Preheat oven to 350 degrees
Brown ground beef with onions.
Bring a peppers to a boil for 2 minutes. Drain and set green bell peppers upright in a foil-lined 9x13 dish.
In a bowl, mix beef, quinoa, 1 can tomato sauce, Worcestershire sauce, garlic powder.
Spoon equal amounts of beef mixture into peppers.
Mix second can of tomato sauce with Italian seasoning and pour over stuffed peppers.
Bake for 40 minutes. We like to sprinkle cheese on ours too!
Vegetable Pizza
1 can pilsbury pizza dough
1 cup fresh mushrooms (microwave for two minutes to drain the water)
1/2 a thinly sliced zucchini
1/2 a thinly sliced tomato
1/2 chopped red pepper
1 clove of garlic, finely chopped
Shredded cheese to preference
Chopped basil to top
Prepare pilsbury pizza dough as instructed. Sprinkle chopped garlic over the crust. Top with cheese then vegetables. Sprinkle with a little more cheese. Bake until crust is golden brown and cheese is melted. Top with basil.
Anything in the Kitchen Pasta Bake
Chopped zucchini
Chopped tomatoes
Chopped red onions
Mushrooms
1 box of rigatoni
Olive Oil
Spaghetti sauce
Mozzarella cheese
Parmesan cheese
Salt
Pepper
Italian seasoning
Preheat oven to 450 deg.
On a baking sheet place mushrooms, zucchini, tomatoes, and onions toss with olive oil, salt, pepper, and italian seasoning. Roast for 15 minutes.
Boil noodles until they are almost cooked through and drain.
Mix together roasted vegetables, noodles, spaghetti sauce and sprinkle Parmesan cheese. Pour into an oiled 9 x 13 pan. Sprinkle mozzarella cheese on top. I covered it with foil and baked for 25-30 minutes.
Zucchini Lasagna
3-4 zucchini's, thinly sliced
1 lb of ground beef (I used ground turkey)
1/4 c onion
28 oz crushed tomatoes (I also chopped up half of a fresh tomato)
2 tsp fresh basil (I bought my crushed tomatoes with basil in it)
1 clove garlic, minced
Salt and pepper
1 egg
3/4 c cottage cheese
1/2 c shredded mozzarella cheese
1/4 c shredded Parmesan cheese
1 tsp flour
Cook zucchini until tender and drain.
Brown meat with onions and drain fat. Add tomatoes, basil, garlic, salt and pepper to meat and bring to a boil. Then reduce heat and let simmer for 10 minutes.
Slightly beat the egg. Add cottage cheese, half of the mozzarella cheese, parm and flour.
Pour half of the meat mixture in a 9x13 pan. Lay half of the zucchini on top. Pour all of the cottage cheese mixture. Top with the rest of the meat and zucchini.
Bake at 375 for 30 minutes. Then top with the rest of the mozzarella cheese and bake for 10 more minutes.
Revamped Overnight Oats
1/2 c rolled oats
1/2 c milk
2 Tbsp. Chia seeds
1 tsp cinnamon
2 scoops of Greek yogurt
Mix all ingredients together in a medium bowl.
Cover and place in refrigerator overnight.
Add 1/4 c milk and microwave for 1 minute.
Serve with fresh fruit on top and/or peanut or almond butter.
Whitney's Stuffed Peppers
1 lb, ground beef
1 package quinoa
4 green bell peppers, slice in half and hollow out the seeds
2 (8 oz.) cans, tomato sauce
1/4 c onions (I added a little hot peppers too- peppers in peppers?!)
1 Tbsp Worcestershire sauce
1 tsp. Italian seasoning
Shredded cheese to top
Preheat oven to 350 degrees
Brown ground beef with onions.
Bring a peppers to a boil for 2 minutes. Drain and set green bell peppers upright in a foil-lined 9x13 dish.
In a bowl, mix beef, quinoa, 1 can tomato sauce, Worcestershire sauce, garlic powder.
Spoon equal amounts of beef mixture into peppers.
Mix second can of tomato sauce with Italian seasoning and pour over stuffed peppers.
Bake for 40 minutes. We like to sprinkle cheese on ours too!
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