Tuesday, January 19, 2016

Blueberry Coconut Baked Oatmeal

 


Happy New Year 2016!

We are into the third week and the cold weather has sunk in and permeated life.  It’s also that time of year where the resolutions are refreshed to be healthier, lose weight, exercise, yada yada yada.  I found this recipe, I think linked off of Facebook, and it just reminded me of how I think oatmeal is a winter breakfast, and then when I saw that it was healthy, I really was intrigued.  But then the big thing – it had me at blueberry.  I love blueberries.  This was really easy to make – just mix together in a bowl, pour into a pan, bake, cool and eat.  It was really yummy, but I will say that as healthy as the nutritional facts say, I venture to guess that its healthiness quotient is downgraded when you REALLY want to go for a second serving.  Definitely worth making, though… YUM!


  • 1 large egg
  • ¼ cup brown sugar
  • 1 tsp. pure vanilla extract
  • ½ tsp. salt
  • 2 cups Silk unsweetened coconut milk
  • 3 Tbsp. melted coconut oil
    (someone hid the coconut oil, so I had to use butter)
  • 2 cups rolled oats
  • ½ cup unsweetened coconut
    (I didn’t have unsweetened coconut, so I just used sweetened coconut)
  • 1 tsp. baking powder
  • 1 ½ cups frozen blueberries
DIRECTIONS

  1. Preheat over to 350 degrees
  2. In a large bowl whisk together egg, sugar, vanilla, and salt.
  3. Add in coconut milk and oil and whisk until combined.
  4. Stir in rolled oats, unsweetened coconut, baking powder, and blueberries.
  5. Pour into a 8x8 baking pan, sprayed with cooking spray, and baked for 40 minutes.
  6. Let cool for 5 minutes then cut into 9 pieces and serve with a drizzle of pure maple syrup.

Make Ahead Instructions
This oatmeal can be made completely ahead of time and frozen for future breakfast. Cut into portions and wrap in plastic wrap. When ready to eat remove from plastic wrap and heat up in oven or microwave.

Yields 9 Servings

Nutritional Data
Calculated as I made it, original recipe states 171 calories per serving
 

Monday, November 9, 2015

Sausage, Potato and Spinach Soup


The one thing that doesn’t bum me out about the weather turning colder is that it’s officially soup season.  I can live off of chicken soup, but I have been trying recipes for other kinds to shake things up.  For the past couple days, I have had a craving for some kind of soup with little bits of crumbled sausage.  I don’t know where I had it, but I just kept thinking about it; went on Pinterest and found this recipe.  While I waited for Jim to get home, I took a little sample without the spinach and cream, and it’s REALLY good even without it.  Definitely a fabulous soup to warm your belly and your soul as the nights get colder!
  • 1 Tbsp. olive oil
  • 1 lb. Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • (3) 14.5 oz. cans chicken broth
  • 1 bay leaf
  • 1 lb. red potatoes, diced
  • ½ package of frozen cut spinach, defrosted
  • ¼ cup heavy cream
DIRECTIONS
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, if any.
  3. Stir in garlic, onion, oregano, basil and red pepper flakes.
  4. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  5. Stir in chicken broth and bay leaf, and bring to a boil.
  6. Add potatoes and cook until tender, about 10 minutes.
  7. Stir in spinach, about 1-2 minutes.
  8. Stir in heavy cream until heated through, about 1 minute
  9. Season with salt and pepper, to taste.
  10. Serve immediately.
Modifications

  • Original recipe called for spicy sausage – me and spicy is a hot night… my husband and spicy, not so much.  I went with regular Italian sausage (I won’t admit to the fact that the grocery store didn’t have it in stock anyway… really, I did it for my husband… I swear… oh, I did include the crushed red pepper.  I needed a LITTLE summin, and I actually thought it had a nice heat just as it was).
  • The original recipe also called for 5 cups of chicken broth.  I had 14.5 oz cans of chicken broth and just used three, since I didn’t want to deal with measuring and saving anything over.  It doesn’t hurt anything.
  • I also used regular potatoes and left the skins on… can’t tell the difference.
  • I didn’t have fresh baby spinach, so I just used ½ a package of defrosted cut spinach.
  • As I mentioned above, I took a small bowl tasting while I waited for my husband to come home.  I was waiting to add the spinach and cream since it says to serve immediately, and it tasted great without it, if you didn’t want to add the calories from the cream (according to the blog that I found this recipe, it’s only 330 calories per serving anyway).
  • Personally, I didn’t think it needed any salt and pepper.

Adapted from the Damn Delicious blog

Sunday, October 18, 2015

Skillet Egg, Potato, and Sausage






Happy Sunday!
When one wakes up closer to noon than not, what does one make – Brunch!
Today, it was just me and the hubby.  I had saved this recipe off Pinterest a few weeks back and I have been craving it since.  As we sat down to eat, the first tiny snow flurries of the season began to fall.  Someone tried to tell me it was just pine needles falling from the trees, however, when I know pine needles are not tiny, white and snowflake-like, he wasn’t fooling me!  At least I had a delicious comfort food to drown my sorrows.

  • 1 Tbsp. olive oil
  • 1 package (12-16 oz) sausage links, cut into small bite sized chunks
  • 1 onion, diced
  • 3 potatoes, diced small
  • 1 red pepper, diced
  • 8 eggs, lightly beaten
  • ½ cup milk
  • ½ tsp. garlic powder
  • Salt and ground pepper to taste
  • 1 cup cheddar cheese, shredded
DIRECTIONS
  1. Preheat oven to 375 degrees
  2. Heat olive oil in a large cast-iron skillet over high heat on the stove.
  3. Add the diced sausage, cooking for 4-5 minutes or until it is no longer pink.
  4. Drain, leaving sausage in the skillet and add the potatoes, onions and red pepper.
  5. In a medium bowl, mix together eggs, milk, garlic powder, and salt and pepper.
  6. Pour egg mixture over potato mixture in the skillet.
  7. Cover skillet with a lid, lower heat to medium-low and let cook for 10 minutes (don't stir it during this time).
  8. Remove lid and continue to cook in the oven, for 10-15 minutes, or until egg mixture is set.
  9. Remove skillet from the oven and sprinkle with cheese.
  10. Let stand for a couple of minutes or until the cheese is melted.