I asked Kristen Miller, busy mother of two preschool children, to share her recipe. Kristen said, “I am not an oatmeal person at all. So if you aren’t either, please don’t be deterred from trying this recipe. I tasted baked oatmeal when I stayed with a friend a few months back. She loved it for its ease of preparation and because one pan of it is more than enough for her large family of 8. I was skeptical but the baked oatmeal was so yummy, I couldn’t wait to bring the recipe back to my oatmeal loving family! Since then it has become our go-to Sunday breakfast. It can be prepared the night before, making it quick and easy, it tastes great, is very versatile, and it keeps me full until lunch. Winner!”
1 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
6 cups oats (old fashioned, not quick)
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk
Combine all ingredients in order listed. Pour into greased 9×13-inch pan. Bake at 375° for 30-40 minutes until lightly browned.
Yields: Approximately 12 servings
You can prepare the night before, cover, and refrigerate. The first person up just pops it in the oven!
The taste reminds me of an oatmeal cookie. It would be neat to experiment by adding raisins or nuts.
This can be served so many ways that it never really gets old. It can be cut into squares and eaten like cake. You can top with a pat of butter, sprinkle with brown sugar, or drizzle with syrup or honey. You can crumble it into a bowl, pour in some milk, and eat it like cereal. You can warm the leftovers or eat it cold. I haven’t found a way I don’t like it yet! Hope you enjoy!
My heaven bound homemaker friend, Kristen Miller shared her recipe, Homemade Pita Chips.
“Lately I have been striving for a healthier household and buy less processed foods. I knew coming up with delicious and satisfying snacks was going to help my family “get on board” much easier. Since I’m the type of girl who would rather pop open a bag of potato chips or a box of crackers than eat anything sweet, finding a salty snack replacement was a must. Now our whole family simply loves Homemade Pita Chips! Look out, they will eat the whole bag!”
Homemade Pita Chips Recipe
1 bag of whole wheat pita bread (or whatever variety you want to use)
Olive oil for spraying/basting
Sea salt (or regular would do)
Preheat oven to 350 degrees
Cut each pita in half
Use your fingers to tear the seams of the pita so you are left with 2 half circles.
Place some of your pita sections onto a rimmed baking tray (I can fit 8, or 2 full pitas at a time)
Lightly spray or baste both sides of all pita sections with olive oil (I have a Misto Olive Oil Sprayer and it works perfectly for this)
Sprinkle one side with sea salt (I prefer it on the smooth side)
Cut each half circle into 3 triangles and arrange chips so that they aren’t touching
Bake for approximately 7 – 10 minutes or until golden brown. Watch closely, so they don’t burn. (They cool quickly, so at this point I transfer directly into a gallon zipper bag for storage)
Repeat steps 4 – 8 until your pitas are all baked (it takes me 3 bakes to do a whole bag)
Many recipes call for spraying and seasoning the pitas and then cutting into 8 triangles. If you did this, you could definitely save yourself some preparation time. Then you would either bake at 400 degrees or lengthen the baking time. We prefer this way (with the layers separated), because it yields a thinner, crispier chip. Plus, we can eat twice as many! 😉
You can experiment with seasonings to create your family’s favorite chip.I think my new favorite is olive oil and seasoned salt. Another idea I plan to try is cinnamon and sugar instead of the salt.
Enjoy this incredibly flavorful Broiled Tilapia. We served the broiled tilapia with fresh salad, potatoes and whole wheat rolls. “Delicious” is in every bite.
6 tilapia or favorite fish
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce
salt and pepper to taste
Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika plus salt and pepper to taste.
Broil for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining 3 Tbs. butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
My heaven bound homemaker friend, Kristen Miller cooked Quinoa and Black Beans for her family.
Kristen writes: “I’m trying to get our household to be a healthier one and came across information on quinoa (pronounced keen-wa). It’s an ancient grain that is high in protein and fiber and many good vitamins and minerals. This recipe was exciting to my picky eaters in my family. Quinoa and Black Beans makes a great side dish, or could even be a main dish if you have a big portion. As a topping/filler for a Taco is my favorite way to eat it. Quinoa and Black Beans on Burritos are next on the list.”
Quinoa and Black Beans
1 teaspoon olive or vegetable oil
1 med. onion, chopped (1 cup)
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (will be spicy, can reduce)
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, drained and rinsed
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and
garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Stir. Bring the mixture to a boil. Cover, reduce to low heat, and simmer 20 minutes. Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.