Maple Berry Oatmeal Cups (2 P+)

Here's another baked oatmeal recipe.  I wanted to make something a little different than the last batch and make it a little lighter.  I omitted the butter and made a couple other changes.  I also decided to make a smaller batch because I only have one 12 cup muffin tin so I only have to bake one batch.  I hope you like it!

Maple Berry Oatmeal Cups
12 Servings, 45 minutes
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Ingredients:

1 c steel cut oats

9 strawberries, quartered

36 blueberries

¼ c walnuts, chopped

1 c milk

1 egg

¼ c brown sugar

2 t cinnamon

2 t maple syrup

½ t baking soda

¼ t salt

Instructions:

Preheat oven to 375°.  Line a muffin tin with 12 paper liners.

Divide the oats between the 12 muffin liners (approximately 1 ½ T each).

Divide the berries between the muffin tins (3 blueberries and ¾ strawberry each).  Top with walnuts.

Combine the remaining ingredients in a medium bowl and mix well.  Divide and pour into the muffin cups (muffin cups should end up ¾ full).

Bake for approximately 20-25 minutes, until liquid has set.

Cool for 5 minutes before moving to a cooling rack.

Notes:

Put into an airtight container and store in the fridge for a few days.  You can eat them cold or warm them for 45

Guacamole (4 P+)

This is another food that everybody has their own recipe for.  I always make my guacamole with a lot of lime and salt.  Say what you will, I always get complimented on my guac!

The hard thing about this recipe is, since the vegetables always vary in size and taste, there isn't an exact recipe.  This is what I usually start with and work from there.

Guacamole
8 Servings, 15 Minutes
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Ingredients:

4 avocados, skin and seed removed

4 plum tomatoes, seeded and diced

½ white onion, chopped

3-4 limes, juice only

1 T fresh cilantro, chopped

salt, to taste

Instructions:

In a medium bowl, mash the avocados with a potato masher.  Add remaining ingredients to the bowl and mix well.

Notes:

The lime juice will help to keep the avocado from browning but can’t prevent it completely.  If storing, cover with plastic wrap, pressing out as much air as possible and refrigerate.

Fruit Snacks (1 P+)

Fruit Snacks
8 Servings, 60 minutes
PRINTABLE

Ingredients:

1 lb strawberries, sliced
1 banana, sliced
1 t cinnamon
3-5 packets Knox gelatin

Instructions:
Cook strawberries and banana in a saucepan for approximately 15 minutes until strawberries have softened.  Blend fruit and cinnamon in a blender until smooth.

Refrigerate 1/2 cup of the fruit mixture for 15 minutes.  Stir gelatin into chilled fruit and dissolve, approximately 5 minutes.  Add remaining warm fruit mixture.

Fill silicone ice cube trays with mixture and refrigerate for 20 minutes or until fruit has set.  Remove and store in an air-tight container for up to one week.

Notes:
Silicone ice cube trays should be available in the kitchen section of most stores.  The shapes shown are from trays that I got from Ikea for $1 each.

The amount of gelatin used is going to determine how firm your fruit snacks are.  Use 3 for a relatively soft snack and 5 for chewier snacks.

Other fruit can be used to make these.  Please share your favorite combinations!

Breakfast Burritos (6 P+)

My husband loves to take these with him in the morning because he can throw them in the microwave before he goes to work.  This recipe makes 10 at a time but you could easily make a double or triple batch.

Frozen Breakfast Burritos
10 Servings, 30 Minutes
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Ingredients:

8 eggs

4 egg whites

¼ c milk

salt

pepper

10 flour tortillas

1 lb ground sausage, browned and drained

12 oz hash browns, prepared

1 c cheddar cheese

Instructions:

Beat eggs, egg whites, milk, salt, and pepper in a medium bowl. 

Spray skillet with cooking spray.  Cook eggs over medium heat until cooked through.

Put tortillas in microwave for 15-30 seconds to slightly warm them (this prevents them from cracking when folding).

To build burritos spread tortillas out flat on counter top.  Start with eggs and then add sausage, hash browns, and cheese.

Roll burritos up and wrap each one in plastic wrap.

Freeze up to 1 month.

TO REHEAT:  Remove plastic wrap and wrap burrito with paper towel.  Microwave one burrito at 50% for 60 seconds then 100% for 60 seconds.

Notes:

This is another easy recipe to modify.  You can substitute bacon, ham, or even a soy product for the sausage.  You could also use all egg whites, Mexican cheese, or whole wheat tortillas.


Add sauteed mushrooms, onions, peppers, or other vegetables for something different.

Energizing Protein Shake (6 P+)

I like to drink these every morning.  My son has to be a part of it so I blend coconut water, a banana, and a handful of frozen berries.  I fill up his cup and then add the rest of the ingredients to the blender to  finish my drink.

Energizing Protein Shake
1 serving, 5 minutes
PRINTABLE

Ingredients:

1 banana

4 oz coconut water

8 oz coffee

8 ice cubes

1 scoop chocolate protein powder

2 T sugar free vanilla coffee syrup

Instructions:

Place all ingredients in blender and blend until smooth.  Serve over ice.

Notes:

Throw in a handful of berries or other fruit.

Puree fruit and freeze it in ice cube trays so it’s ready first thing in the morning.

Substitute skim milk for the coconut water for a creamier drink.

If you’d like it even creamier, substitute vanilla yogurt for the coconut water.

Mexican Bruschetta (7P+)

This recipe was developed when I was making bruschetta but wanted to incorporate avocado.  I decided to make a guacamole inspire topping.  You can use more or less of any of the ingredients as there is no right way to make guacamole.  I like to make it with a lot of avocado, lime, and salt.

2 Roma Tomatoes, diced

1 Avocado, diced

1 slice Red Onion, finely chopped

1-2 cloves Garlic, finely chopped

½ t Salt

¼ c Fresh Lime Juice

1 t Cilantro

12 slices of small loaf Wheat Italian Bread

Preheat broiler.

Put all ingredients except bread into bowl.  Mix gently, taking care not to crush avocado.  Set aside.

Place 8 slices of bread on broiling pan.  Place in oven 4 inches from the heat.  Cook until lightly toasted, flip, and toast on opposite side.

Place bread on serving plate.  Spoon tomato mixture over bread and serve.

Serving Size: 3 slices

Total Servings: 4