Overnight Steel Cut Oats

Overnight Steel Cut Oats

from Angie

serves 6-8

1.5 cups steel oats

4 cups water

1/2 tsp. salt

Boil water. Add oats and salt. Cook 1 minute. Remove from heat and cover. Let sit overnight.

In the morning add:

1 cup milk

1/2 tsp. vanilla (or more)

1/4 cup brown sugar

cinnamon to taste

Reheat oats over medium heat. Be careful not to burn the bottom (stir often!). Add the flavors and serve warm. Other additional toppings me be added as desired: blueberries, bananas, pecans, butter, etc.

**I half this recipe for me, Scott and Blake. We still have a little leftover.

Whole Wheat Waffles

Whole Wheat Waffles

adapted from Better Homes and Garden waffle recipe

1 1/4 cup whole wheat

1/2 cup white flour

2 TBL. brown sugar, packed

1 TBL. baking powder

1/4 tsp. salt

2 eggs, slightly beaten,

1 3/4 cups milk

1/4 + 1/8 cup applesauce**

1/8 cup cooking oil

1 tsp. vanilla

Mix the dry ingredients together. Mix the wet ingredients separately. Add the wet into the dry and stir JUST until it's moistened. The batter will be quite lumpy. Pour onto a waffle grid and cook according to grid directions. 

**With the applesauce/oil, it called for a 1/2 cup oil but instead I filled a 1/2 cup about three quarters of the way full with apple sauce, then topped it off with the oil. So I'm not sure of exact measurements. You couldn't even taste the applesauce, and they turned out nice and moist!

Mexi-Quinoa Salad

Mexi-Quinoa Salad

1.5 cups water or chicken broth
3/4 cups dry quinoa
1/2 medium onion, chopped
1 tsp. minced garlic

Add together into a medium saucepan. Bring to boil, reduce heat, cover and simmer until quinoa is cooked, about 15 minutes.

Just before quinoa is done, add:

1 can black or kidney beans, drained and rinsed
1 can corn, drained (or 1 cup frozen corn)
1 tsp cumin
1/4 tsp. cayenne pepper
1/2 tsp. cilantro, dry (or fresh cilantro to taste)
salt and pepper to taste

Stir and replace lid on pan. Let sit for 5 minutes or so.

Serve and top with:

tomatoes, chopped
lettuce, chopped
cheddar cheese
sour cream
salsa
tortilla chips (optional)


To use leftovers, refrigerate quinoa mixture and add the toppings just before serving. Can be served warm or cold.

Asian Chicken- 3 variations

Asian Chicken

Variation 1: Karissa's concoction

3 boneless, skinless, chicken breast halves, cubed

1/4 c. soy sauce

1/8 c. brown sugar

3 heaping TL hoisin sauce

2 tsp. minced garlic

1/4-1/2 tsp. ginger

1/2 tsp. chives or fresh green onions

1/8-1/4 tsp. cayenne pepper

Mix marinade together. Add chicken and let sit in fridge or on counter while rice cooks. About 20-30 minutes. Remove chicken with a slotted spoon. Boil remaining sauce in a separate small saucepan while cooking chicken. Cook chicken in frying pan on med-high heat until almost cooked. Crank heat up to high and let the outside of the chicken brown and caramelize a bit.  Serve chicken over rice and drizzle with extra sauce. 

Variation 2: Mom's Teriyaki

1 c. soy sauce

1 c. sugar

2 T. rice wine

1 T. dehydrated onion

1/2 tsp. ginger

1 tsp. sesame oil

Mix together and add chicken. Marinate for 1 hour. Broil or grill chicken. Can be used for chicken breasts or cut up chicken. Best as chicken breasts grilled on an outdoor grill.

Variation 3: Our Best Bites Teriyaki

1/2 c. sugar

1/2 c. soy sauce

1/4 c. apple cider vinegar

1 clove garlic, minced

1/2 tsp. ginger

1/2 tsp. black pepper

1 TBL cornstarch

1 TBL cold water

Combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper in small saucepan. Bring to boil over med-high heat. While that's cooking, mix the cold water and cornstarch. When the soy sauce is boiling, whisk in the cornstarch mixture. Stir sauce until thickened and "clear." 

This is easily used as a dipping sauce or to baste on chicken while grilling or cooking. I highly recommend their cookbook! It's amazing. 

Any of these Asian Chicken recipes are delicious served with fresh sauteed veggies and steamed rice.

BBQ Chicken Salad

BBQ Chicken Salad

This is completely a "create your own" meal. Add or omit anything you like or don't like. Or include it all!

2 boneless, skinless, chicken breast halves, cubed and cooked (or, 2 cans cooked chicken simmered with 1 cup of bbq sauce)

2-4 cups romaine lettuce, washed and chopped

tortilla chips

corn

carrots, sliced

green onions

tomatoes, chopped

cucumbers, chopped

avocado, sliced

bacon bits

black beans

olives, sliced

croutons

cheddar cheese

Layer on a plate how you wish. Drizzle with a spoonful of salsa, some bbq sauce, and some ranch dressing. Enjoy!

I don't have an exact recipe for this because I just chop and slice whatever veggies I can find in the fridge that sound good. It's pretty difficult to mess this salad up, especially if you top it with all three "dressings." The combo of the salsa, bbq, and ranch is to die for.

Spicy Veggie Wraps

Spicy Veggie Wraps

adapted from "Complete Idiots Guide to Eating well..."
makes 4-6 servings

1/4 c. cottage cheese (low fat is great)

2 oz. cream cheese, softened (1/3 less fat is great)

1/2 tsp. dried parsley

1/4 tsp. cayenne pepper (or less for milder)

a shake of garlic powder (1/4 tsp?)

a grind of black pepper (1/4 tsp?)

a grind of sea salt (1/4 tsp?)

1 chicken breast half, sliced, cooked, and seasoned with salt, pepper, garlic powder and italian seasoning.

1 c. spinach or romaine, washed and torn

1/4 c. shredded  sliced carrots

1/4 c. chopped celery. 

sliced cucumber

sliced avocado

chopped tomato

tortillas

Basically you mix the cheeses and spices in a bowl and let them marry together. Cook up some tortillas, I like the uncooked ones from Costco. And then spread the cheesy stuff on the tortilla and top with an array of veggies. Grilled chicken can easily be omitted for a vegetarian meal.

Easy Lasagna

Easy Lasagna

Makes 2, 8x8 or 9x9 pans

12 lasagna noodles
3 cups mozzarella cheese
30 oz. pasta sauce

24 oz. cottage cheese
1/4-1/3 cup parmesan cheese
1 heaping TBL Parsley
1/2-3/4 TBL oregano
Salt, pepper, garlic powder, cayenne pepper, shake to taste (optional)

Cook the noodles according to package directions. Spoon a couple dollops of sauce into each pan and spread it around. Mix the cottage cheese, parmesan cheese, and spices in a bowl. When the noodle are done, cut them 2/3 x 1/3. You should have one long piece to fit the length of the pan and two smaller pieces to fit the same length when put together. Every noodle should be cut this way. Layer the lasagna noodles, sauce, cheese mixture, mozzarella cheese, repeating for 3 layers in each pan. Bake at 350 degrees for 25-45 minutes depending on desired done-ness and differences in ovens. Cheese should be light brown and bubbly.

I like to cook one pan and cover the second with plastic wrap then foil and freeze it for another time. To cook the frozen lasagna, you can defrost it in the fridge overnight, on the counter for a few hours, or put it in a cold oven sans plastic, covered in foil and cook for 1-1.5 hours.


***For one, 9x13 pan:
9 noodles
24 oz. sauce
2 cups mozzarella
16 oz. cottage cheese
1/4 parmesan
1 TBL parsley
1.5 tsp oregano

This recipe is really forgiving and can be adapted and changed in many ways! I've tried adding 1 cup of bbq sauce to the pasta sauce and adding chicken, added vegetables, done half alfredo-half red sauce, etc and all have turned out yummy. Get creative and have fun!