Apple Cranberry Baked Oatmeal

Because apples and cranberries make a perfect pair.

Because I had cranberries in my freezer that needed to be used.

Because I love a wholesome, yummy breakfast.

Because I wanted to sleep in and not get up earlier to make said breakfast.

Because I love my husband, who loves baked oatmeal.

Because, I felt creative.

I introduce -- Apple Cranberry Baked Oatmeal.

Apple Cranberry Baked Oatmeal

3 C Old Fashioned oats
1/2 C honey
1 T cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1 C milk
1 egg
1/2 C applesauce {unsweetened}
2 tsp. vanilla
2 medium apples, chopped
1/2 - 1 C cranberries

In a large bowl, combine the oats, cinnamon, nutmeg, baking powder and salt.

Mix in the egg, milk, applesauce, vanilla and honey.

Stir well.

Fold in the chopped apples and cranberries.

Pour mix into a lightly greased 8x8 or 9x9 glass baking dish.  Alternatively, pour into a 9x13 baking dish (for a shorter baking time).

Cover and store in your fridge over night.

In the morning, bake the oatmeal mixture at 350 for ~40-45 minutes if you're using a 9x9 or 8x8 pan.  Bake for 20-30 minutes if you're using a 9x13 baking dish.

Bake until lightly browned and the center is set.

Serve warm.

Enjoy.

Just because.





Linked to: Foodie Friday, Mangia Monday

Broccoli & Black Bean Rice

The past few weeks I've been itching for something new for lunch.  First, I tried out a yummy roasted veggie spread.  Last week, I tried a delicious black bean and broccoli rice.

This was a perfect lunch topped with a little cheese.  Because, hey - when you're eating whole grains, vitamin-packed green veggies, a delicious black legumes, a little protein and lactose is good for me.  It's got calcium, right?

I also greatly enjoyed it tucked inside a nice whole wheat tortilla.

If you're looking for a change up -- a little spring cleaning of your lunches -- I invite you to give this dish a try. I modified the recipe to use Minute Brown Rice, and therefore the whole recipe went together in less than 10 minutes.

Broccoli and Black Bean Rice - Adapted from Beloved Green

2 C chicken broth
1 C brown rice {I used minute}
1/8 tsp. thyme
1/2 tsp. seasoned salt
1 C black beans
1 (16oz) bag of frozen broccoli

Begin by cooking the brown rice in the chicken stock.  Add in the thyme and a dash of pepper, if you wish.

Meanwhile, steam the frozen broccoli until tender.  (If you use regular rice and have a rice cooker with a steamer, steam the broccoli while the rice is cooking!)

Stir the broccoli and black beans together.

When the rice is done, stir this in with the broccoli and beans; sprinkle with seasoned salt.

Mix well.

Serve warm; or chill and serve chilled later.

Enjoy!




Linked to: What's on Your Plate? Ingredient Spotlight, Your Recipe, My Kitchen.

Chicken Spinach & Mushroom Skillet

Mushrooms and spinach are such a delightful pair.  When I saw this chicken and spinach dish from Jenny it immediately made it on our menu.

We absolutely loved this dish -- and we can't wait to make it this summer when we can break out the grill and grill the chicken!!

Chicken Spinach and Mushroom Skillet - Adapted from Love Being in My Southern Kitchen

4 chicken breasts
Montreal Chicken/Steak seasoning
3 C fresh spinach, washed and trimmed
16 oz. fresh mushrooms, sliced
1-2 tsp. olive oil
Shredded cheese (we used Mozzarella, Provolone, Asiago and Parm mix)

Begin by sprinkling the seasoning over the chicken.  We used about 1 T.

Place the chicken into a skillet coated with olive oil.  Cook over medium heat for about 15 minutes, 7 minutes/side, until chicken is close to 180 degrees.  Alternatively, grill the chicken breasts.

When the chicken is almost done, add the mushrooms to the skillet and saute for 2-3 minutes.

Then, add in the spinach.

Cook these veggies until the liquids from the mushrooms evaporates and the chicken reaches 180 degrees.

Remove the dish from the heat, sprinkle the chicken breasts with cheese.  Cover and allow the cheese to melt.

Serve warm with brown rice and steamed veggies.

Enjoy!

Linked to: Slightly Indulgent Tuesday, Tasty Tuesday (1), Tasty Tuesday (2), Tempt My Tummy Tuesday, Full Plate Thursday, Recipe Round Up, Family Friendly Friday, Fun with Food Friday, Friday Flair. Ingredient Spotlight

Whole Wheat Carrot Zucchini Cake

Even though the snow piles in our yard are still here, it is officially SPRING.

One of my all-time favorite spring desserts is this whole wheat carrot zucchini cake with cream cheese frosting.

In addition to the veggies in this cake, using whole wheat flour and applesauce adds a great deal of nutritional goodness to this dessert.  It's hard to feel bad eating a slice, knowing I'm getting carrots, zucchini, apples and whole grains in every bite.  

If you're looking for a great Easter dessert, this is it!  It's been a hit every time we've made it.  

Recipe Link: Whole Wheat Carrot Zucchini Cake

Linked to: Totally Tasty Tuesday, Sweet Tooth Friday, Sweets for a Saturday, Saturday Night Special, Ingredient Spotlight

Menu Plan - March 27

Last week, Frog Prince was traveling again.  He's been gone almost every other week since January 1... it's been hard, but we trust that God knows what He's doing!!  While Frog Prince was away, my sister was nice enough to come and stay with me; although we didn't stick to the menu very well, we had fun.  We enjoyed:

Pepper and Potato Wraps

{recipe to come}

Broccoli, Black Beans and Brown Rice

{recipe to come}

Waffles {of Insane Greatness}

Crockpot Baked Potatoes

Chicken, Spinach and Mushroom Skillet

{recipe to come}

Rice Cooker Mac and Cheese

Cheesy Ham and Potato Hotdish

{Thanks, Mom!!}

Buttermilk Pancakes

Balsamic Chicken and Brown Rice

Fruit Parfait

On tap for this week -- a few more "wintery" recipes.  We got lots of snow last week, and we're still in those cold temps.  Although, I must say, March sunshine is amazing!!  So, we'll add a dash of spring with some yummy desserts.  

Sunday

B - Crockpot Breakfast Casserole

D - Pork Roast, Cabbage Casserole {new}

Dessert - Raspberry Frozen Yogurt

Monday
B - Kris Kringle Pancakes, Apple Topping
D - Leftovers

Tuesday
B - Granola, Yogurt and Fresh Strawberries
D - Pasta Bake {new}, Olive Garden Bread Sticks {new}


Wednesday
B - Egg Sandwiches, OJ
D - Leftovers
Dessert - Ice Krispie Dessert {new}


Thursday
B - Cranberry Sweet Potato Muffins {new}
D - Chicken and Dumplings {new}


Friday
B - Leftover muffins
D - Garlicy Goodness {new}, brown rice and veggies


Saturday
B - TBD
D - Cheesy Spinach Lasagna Soup {make in crockpot}, leftover bread