Baked Oatmeal

I've been wanting to try this for a long time, and finally did it this morning. Mmmmm.....this tastes like having warm oatmeal cookies for breakfast. I think this recipe can be added to as well. Raisins, cranberries, nuts (if you can have them), apples. Oh, and fresh peaches when they are in season! I added a generous dash of cinnamon this morning. It would be yummy for dessert, too. Super easy!

INGREDIENTS

• 1 1/2 cups oats (I used regular old Quaker oats)
• 1/2 cup sugar (I used 1/4 c brown and 1/4 c white. It was honestly pretty sweet so I may adjust that next time. Maybe some agave or maple syrup instead?)
• 1/2 cup milk (I used soy, any milk should do)
• 1/4 cup melted margarine or butter (coconut oil would work, possibly applesauce. I may try that next time.)
• 1 egg
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease a 8x8 baking pan
3. Combine all ingredients together.
4. Spread on prepared baking pan.
5. Bake for 25-30 minutes or until the edges are golden brown.
6. Immediately spoon into a bowl.
7. Top with warm milk, fresh fruit or brown sugar if desired.

Taquitos!!

Tacos are total kid food, right? Right. We eat tacos all the time, but when Biscuits was little he had a hard time eating one without it falling apart all over the place. (or coming unrolled if we had soft tacos) Enter the taquito. These are perfect for little hands. Because they are rolled and then baked they stay together without unrolling. This recipe is easily adaptable, too. Cheese can be added. Replace the meat with beans for a vegetarian option, or add some peppers or corn if you like. I like to make them with ground turkey, but ground beef is good as well. We like ours dipped in Tofutti Better than Sour Cream and salsa. Adapted from Family Fun.

I made these last night and remembered just how big of a hit they are around here.

Taquitos

Ingredients

• 1 tablespoon vegetable oil, plus more for brushing on the taquitos
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 cup salsa
• 2 teaspoons chili powder
• 1 teaspoon cumin

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 (6-inch) flour tortillas 

Instructions

1. Heat oven to 400º. Heat the oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in salsa, chili powder, cumin, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
   
   
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges.
   
   
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serves 4 to 6.
   

Bistro Braised Chicken

In my house a successful attempt at a new recipe is determined by the reaction of the boys. This meal was eaten by both of them, without a complaint or even "What is this, mom??" And it had PRUNES in it. Yes, prunes. Shh! Don't tell my kids!

Ingredients

• 1  tablespoon  butter, divided (I used dairy free margarine)
• 8  (4-ounce) bone-in chicken thighs, skinned (I used boneless)
• 1  cup  thinly sliced carrot
• 3/4  cup  chopped onion
• 1/2  cup  thinly sliced celery
• 8  pitted dried plums, chopped
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  dried sage (I substituted rosemary since we did not have sage)
• 2  teaspoons  Dijon mustard
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 3/4  cup  water
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 4  cups  hot cooked egg noodles

Preparation

1. Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.
2. Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Stir in mustard. Add broth and 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.
3. Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.