If you are anything like me, then you need something warm to to eat in the morning. A cold bowl of cereal just ain’t gonna cut it. Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.
Enter pumpkin oatmeal. So filling and so good. Plus it uses up the last of that can of pumpkin.
Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really??? What am I supposed to do with the remaining half a cup?
Well, now you can make this.
- ½ cup old fashioned oatmeal
- 1 cup almond milk
- ½ cup water
- stevia and salt, to taste
- ⅓-1/2 cup pumpkin puree
- dried cranberries, to taste
- pistachios, to taste
- In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt. Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes. Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
- Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
This french toast is TO DIE FOR! Sorry for screaming.
It is a great way to use up some of those last of the season peaches.
Start with some challah bread (although any kind of bread would actually work), some eggs, and some beautiful peaches.
We all know that my Grandma Betty was an awesome cook. I’ve featured a few of her recipes her before and this one is another winner.
Now this quiche doesn’t have a crust, so I guess it is more like a frittata. But my G-Betty called it a quiche so that is what I’m sticking with!
This recipe is so versatile. You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa! I like to use Pace. But please make sure it’s at least the medium spicy. The mild is really just for wimps!
The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!
- 3 eggs
- 10 oz frozen corn, defrosted
- 1 can creamed corn
- 2 tablespoons of butter
- ½ cup cornmeal
- 4 oz grated Monterey jack cheese
- 4 oz grated cheddar cheese
- 1 4 oz ca diced green chilies
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- 1 small yellow onion, chopped
- 4 pieces bacon cooked and chopped (optional)
- Preheat oven to 350 degrees.
- In a small saucepan, cook the onion in the butter. Once the onion in soft stir in the green chilies. Let cool.
- As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce. Stir in the cooled onion mixture. Add in the bacon if using.
- Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray. Spread the quiche mixture evenly into the pan.
- Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore. Let cool slightly before cutting.
I’ve gone a little bat crazy for overnight oats! I have come up with so many variations and they are all so good.
This one was by a far a winner though.
Juicy raspberries and sweet coconut a top of a creamy bowl of goodness??? Doesn’t get any better than this!
Coconut Raspberry Overnight Oats
- 1 6 oz container coconut flavored yogurt (I like to use greek)
- 1 tablespoon chia seeds
- ½ cup milk (I used almond)
- ½ cup old fashioned oatmeal
- handful of raspberries
- 1 tablespoon coconut
- Combine all ingredients except for the raspberries and coconut. Give it a good stir and let sit overnight in the refrigerator.
- When ready to east, give it a good stir and you might need to add a little more milk. Top with raspberries and coconut.
Calories 318, Fat 8.4g, Carbs 50.8 g, Protein 13 g
Welcome to healthy recipe Monday brought to you by Fitness For Mommies.
Seriously who doesn’t love eggs? They are such a great protein and so quick and easy. Perfect for those crazy Mondays!
This frittata is filled with great for you veggies as and then topped with a bright and delicious tomato salad.
It doesn’t get easier or better than this!
Ricotta Frittata with Tomato Salad
- 8 eggs
- ¼ cup milk
- ½ cup grated parmesan cheese
- 1 bunch green onions, sliced
- 4 cups coarsely chopped radicchio
- pinch of sugar
- ½ cup ricotta cheese
- 2 medium tomatoes, diced
- 3 tablespoons chopped basil
- 3 tablespoons extra virgin olive oil
- salt and pepper
- Preheat the broiler. Position rack 4-6 inches from flame.
- Place tomatoes, basil, 1 tablespoon extra virgin olive oil, and salt and pepper in bowl. Set aside.
- Heat a medium skillet over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the radicchio, green onions, sugar, salt, and pepper. Cook about 5 minutes, until radicchio is tender.
- While radicchio mixture is cooking, crack the eggs into a bowl. Add the milk and parmesan cheese and beat well. Add radicchio mixture to the eggs.
- Wipe out the skillet, and add 1 tablespoon oil. Pour egg mixture into skillet and cook over medium high heat, undisturbed, for about 1-2 minutes or until the bottom and sides start to set. Top with spoonfuls of ricotta cheese. Place the whole pan under the broiler for about 5 minutes or until the eggs are set and golden brown.
- Slice the frittata any way you would like and serve with tomato salad.
Recipe from the July/August 2012 edition of Food Network Magazine.
This meal is perfect for breakfast, lunch, or dinner.
Added bonus: it’s quick and easy!
You start by making some oatmeal. I like this 10 grain kind from Bob’s Red Mill, but any kind of hot cereal will do.
I should probably mention too that you shouldn’t add any sweeteners when cooking the oatmeal, because, well it’s a savory dish. Just a little salt with the water.