BAKED OATMEAL WITH BLUEBERRIES AND LEMON

Serves: 8

adapted from allrecipes.com

INGREDIENTS

• 3 cups Old Fashioned Rolled Oats
• ¼ cup whole Flax Seeds
• 1 cup Brown Sugar
• 1 Lemon, Zest only
• 1 tsp Ginger
• ½ tsp Cardamom
• ¾ tsp Salt
• 1 cup Blueberries (or more, if you feel feisty)
• 1 stick Butter, melted
• 1 cup Whole Milk
• 2 Egg, beaten
• 1 tbsp Vanilla
• Some ice cold Milk or Half and Half for serving

INSTRUCTIONS

1. Preheat your oven to 375°.
2. Combine all of the dry ingredients, along with the Blueberries, in a 13x9” casserole dish.
3. In a small sauce pan, melt the Butter with the Whole Milk. Allow the mixture to cool enough to not curdle shit, and add the Eggs and Vanilla. Thoroughly blend the mixture and pour over the Oats n Stuff.
4. Give everything a stir, and make sure it’s evenly distributed.
5. Bake for about 20 minutes, or until set and no longer jiggly.
6. Serve immediately or allow the Oatmeal to cool to room temperature and stick it in the fridge. Serve warm, topped with some cold Milk (or Half and Half) and maybe a scattering of extra Blueberries

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5:04 PM

YIELD: 1-2 PIZZAS
WHOLE WHEAT PIZZA DOUGH
This whole wheat pizza dough recipe is easy to make, it's naturally sweetened with a bit of honey, and it is mega-delicious.

PREP: 1 HOUR COOK: 15 MINS TOTAL: 1 HOUR 15 MINS
INGREDIENTS:

1 cup warm* water
2 1/4 teaspoons (1 packet) active dry yeast
2 1/3 cups white whole wheat flour
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons salt
3 tablespoons cornmeal
DIRECTIONS:

Add warm water to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
Turn the mixer onto low speed, and add gradually flour, honey, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.
Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 30-45 minutes until the dough has nearly doubled in size.
Preheat oven to 450 degrees F.  Turn the dough onto a floured surface, and roll the dough into a 12- to 14-inch round for a thick-crusted pizza.  (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.)  Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
Top the dough with your desired sauce and toppings.  (And for extra-golden crust, brush the crust with an extra few teaspoons of olive oil or butter.)
For thick crust, bake for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked.  For the (two) thin crusts, bake for 14-16 minutes, or until the crust is golden brown and the toppings are melted and cooked.
Slice and serve pizza warm.
*Water temperature should be between 105-115 degrees F.  I recommend using a cooking thermometer to measure the temp.  (But as a reference, it should feel lukewarm to the touch.)

*For the pizza above, I also added about 20 pepperonis, 1 small green pepper (cored and diced), 1/4 of a red onion (thinly sliced), 2 cups of shredded mozzarella cheese, and a few pinches of crushed red peppers (after baking).  Delish.
Loosely adapted from Let's Move.
DIFFICULTY: EASY CATEGORY: VEGETARIAN
source:gimmesomeoven

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4:52 PM

YIELD: 2-4 SERVINGS

PARMESAN POPCORN

Recipe for a quick and easy snack, Parmesan Popcorn!

COOK: 5 MINS TOTAL: 5 MINS

INGREDIENTS:

• 1/4 cup oil (canola, vegetable, or some oil with a high smoke point) - enough to just barely cover bottom of the pan
• 2/3 cup popcorn kernels
• Non-fat spray butter to taste (or a few tablespoons melted butter)
• 1/4 cup grated parmesan
• Garlic salt to taste

DIRECTIONS:

Heat the oil in a large (I used an 8-quart) saucepan over medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 2/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. Toss with parmesan until evenly-mixed.

Salt to taste. (You can also add the salt in initially with the oil, to have it be more evenly dispersed.)
With this technique, nearly all of the kernels pop and nothing burns. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

I know it doesn't have a high smoke point, but I often use olive oil for homemade popcorn instead of the alternatives.  Love the extra nutrients, and the light extra flavor it adds.  However, you do have to keep an extra-close eye on it to make sure it doesn't overheat or burn.  :)

Original recipe, with instructions adapted from Simply Recipes.

DIFFICULTY: EASY INGREDIENTS: GARLIC SALT, NON-FAT SPRAY BUTTER, OIL, PARMESAN,POPCORN KERNELS

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1:27 PM

CHICKEN CAESAR salad

YIELD: 2-3 SERVINGS

CHICKEN CAESAR SALAD

A fabulous Caesar salad recipe that's also on the "lighter" side, AND egg-free! It's very flavorful, healthy, easy to prepare, and ready to go in minutes!

PREP: 10 MINS COOK: 15 MINS TOTAL: 25 MINS

INGREDIENTS:

!Dressing Ingredients:
1/4 cup mayonnaise
1 tsp. anchovy paste
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 Tbsp. minced garlic
1-2 Tbsp. freshly-squeezed lemon juice (adjust to taste)
1/4 cup freshly-grated Parmesan cheese
generous pinch of salt and freshly-ground black pepper
1/2 cup olive oil
!
!Salad Ingredients:
2-4 boneless, skinless chicken breasts
3 Tbsp. canola or vegetable oil
1 head of romaine lettuce
2 cups croutons, homemade or storebought
freshly-shaved Parmesan cheese
caesar dressing

DIRECTIONS:

To Make The Dressing:

Whisk first eight ingredients together in a small bowl until well-combined. Then, while still whisking, slowly drizzle in the olive oil. Continue whisking together until well blended. Season with extra salt and/or pepper if needed.

To Make The Salad:

First, prepare the chicken. Place chicken breast between two pieces of plastic wrap. Pound breasts with a meat mallet until they have reached a uniform thickness (about 3/8"), then sprinkle both sides with salt and pepper.

In a large skillet, heat canola oil over medium-high heat until shimmering. Carefully add two chicken breasts to pan. (Feel free to add more if you're pan is big enough -- just don't crowd them.) Cook until both sides are lightly golden and chicken is cooked through, about 3-4 minutes per side. Transfer to cutting board and slice into thin strips. Repeat with remaining chicken breasts.

While chicken is cooking, prepare the lettuce (and croutons, if making homemade). Wash and dry the lettuce, and then tear or chop into bite-sized pieces. Toss with dressing, then serve topped with chicken, croutons and Parmesan.

DIFFICULTY: EASY INGREDIENTS: ANCHOVY PASTE, CHICKEN BREASTS, CROUTONS, DIJON MUSTARD,GARLIC, MAYONNAISE, PARMESAN, ROMAINE, WORCESTERSHIRE SAUCE

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12:49 PM

SPINACH BERRY SALAD WITH BLACKBERRY-BALSAMIC VINAIGRETTE

2-3 SERVINGS

SPINACH BERRY SALAD WITH BLACKBERRY-BALSAMIC VINAIGRETTE

You will love this brilliant Spinach Berry Salad With Blackberry-Balsamic Vinaigrette recipe. It's beautiful, healthy, and ready to go in minutes!

PREP: 10 MINS TOTAL: 10 MINS

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12:46 PM

SESAME STRAWBERRY SALAD

You will love this easy and delicious summery salad!

PREP: 5 MINS TOTAL: 25 MINS

YIELD: 4-6 SERVINGS

INGREDIENTS:

• 1/2 cup white sugar
• 2 tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons dried minced onion
• 1/4 teaspoon paprika
• 1/2 cup vegetable oil
• 1/2 cup balsamic vinegar
• 2 bunches fresh spinach - chopped, washed and dried
• 1 pint strawberries, halved

DIRECTIONS:

Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar.

Refrigerate until chilled.
In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.

If you have a toaster oven, it's the best place to toast up a batch of nuts!  So much easier than dealing with preheating a full-sized oven, and preparing/cleaning a full-sized cookie sheet.  :)

Adapted from All Recipes http://allrecipes.com/recipe/sesame-strawberry-spinach-salad/

DIFFICULTY: EASY INGREDIENTS: BALSAMIC VINEGAR, DRIED MINCED ONION, PAPRIKA, POPPY SEEDS,SESAME OIL, SESAME SEEDS, SPINACH, STRAWBERRIES, SUGAR, VEGETABLE OIL

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12:40 PM