Oatmeal Muffins

Prep Time 30 minutes

3 cups whole wheat flour
1 cup white flour
2 1/4 cups rolled oats
1/2 cup sugar
2 Tbsp. baking powder
1/4 tsp. salt
3 eggs
2 1/4 cups milk
3/4 cups canola or vegetable oil

1.  Preheat oven to 400 degrees.  Line 27 baking cups with paper bake cups, set aside.

2.  In a large mixing bowl combine the dry ingredients.  Make a well in the center. 

3.  Add beaten eggs and wet ingredients to the well, mix only until moistened.

3.  Spoon batter into muffin cups, filling each 2/3 full.  Bake for 20 minutes or until golden.

Makes 27 muffins

I found this recipe in the Better Homes and Garden 2000 edition cookbook.  I reduced the sugar and salt slightly.  These muffins are great for dinner.  My husband isn't big on biscuits so I make these up instead.  We eat them plain without even butter or jam.  My kids always ask for these muffins in their lunch boxes the next day.

Tortellini Sausage Soup

Prep Time:  1 hour

4 links Italian sausage
8 cloves minced garlic
2 onions, diced
1 cup water
4 cans chicken broth
1 cup apple cider or apple juice
29 oz. can diced tomatoes
15 oz. can tomato sauce
6 medium carrots, sliced
2 tsp. dried basil
2 tsp. dried oregano
4 medium zucchini, sliced
2 - 10 oz. packages of frozen cheese tortellini
1/4 cup dried parsley

1.  Remove the casings from the sausage and crumble in a large soup pot.  Cook sausage over medium heat and drain half-way through cooking.  Add chopped onions and garlic and continue cooking until sausage is no longer pink.

2.  Add tomatoes, tomato sauce, apple juice, water, chicken broth, carrots, oregano and basil, parsley and zucchini.  Cover and simmer for 30 minutes.

3.  Add the tortellini and cook until tender.

Makes 12 servings.

This is one of my family's favorite soups.  It has a great flavor and is very filling.  I serve this soup with oatmeal muffins.

Spinach, Chicken, and Roasted Bell Pepper Salad

 Prep Time:  1 hour

2 - 10 oz. bags of spinach
1 red bell pepper, roasted and chopped
1/2 cup finely diced red onions
6 oz. can of medium olives
14 1/2 oz. can artichoke hearts, chopped
4 oz. feta cheese, crumbled
2 grilled chicken breasts, chopped
15 oz. can drained garbanzo beans

1.  Roast the bell pepper over medium heat on a grill for about 15 minutes, turning every 5 minutes.  Place in a covered container to let cool for a few minutes.  Remove lid and start peeling the charred skin from the bell pepper, discard the skin and seeds of the bell pepper, and then chop the bell pepper.

2.  Grill the chicken over medium heat, 8 minutes per side.  Let cool 5 minutes, then chop.

3.  Add the bell pepper and chicken to the remaining ingredients and toss.

Makes 8 - 10 main dish servings.

I am in love with this salad!  I found this salad on The Best Bites blog and can't get enough of it.

Pasta and Grilled Chicken Salad with Poppy Seed Dressing

Prep Time:  1 hour


Salad:
2 - 12 oz. packages of Wacky Mac or tri-colored noodles
2 tomatoes, chopped
1 cucumber, chopped
4 medium carrots, sliced
6 oz. can medium olives
2 bunches of broccoli cut into bite-sized florets
16 oz. package of frozen petite peas
2 chicken breasts, grilled and cubed

Sauce:
1 tsp onion powder
1 tsp dry mustard
3 tsp poppy seeds
1/2 cup canola or vegetable oil
1/3 cup balsamic vinegar
1 tsp salt
1/4 cup water
1/4 cup sugar

1.  Boil the pasta until al dente (usually 1 - 2 minutes less than the package indicates.)  Add the broccoli, carrots,  and peas to the boiling pasta during the last 3 minutes.  Drain.  Rinse with cool water and place pasta and lightly cooked vegetables along with the raw vegetables and grilled chicken in a large serving bowl.

2.  Mix the sauce ingredients in a container with a lid and mix until fully blended.  Pour the sauce over the pasta and vegetables and serve.  (Can make the salad in advance and refrigerate until ready to eat.)

Servings:  8 - 10 main dish servings

I received this recipe from my neighbor, Melissa Adams, and our family loves this!