Baked Oatmeal with Strawberries, Bananas, and Cranberries

(This picture is from inspiredtaste.net.  I adapted the recipe slightly because I knew my husband wouldn't enjoy having chocolate chips in his breakfast.  All I can say is this dish is amazing!)


Baked Oatmeal with Strawberries, Bananas, and Cranberries

Time:  1 hour (can be baked the night before and reheated the following morning)
Serves 6 people generously as a main dish, or 12 as a side served with other brunch foods

    4 cups old fashioned rolled oats
    2/3 cup light brown sugar (this recipe is very sweet, I'm going to try reducing the brown sugar by 1/2 the next time I make this dish)
    2 teaspoons baking powder
    2 tablespoons grated orange zest
    2 teaspoons cinnamon
    1 teaspoon salt (reduce the salt by half if you reduce the amount of sugar in the recipe)
    2 cup sliced strawberries (can use slightly thawed frozen berries)
    2/3 cup dried cranberries
    2 ripe banana, peeled, 1/2-inch slices
    4 cups milk
    2 large egg
    6 tablespoons butter, melted
    4 teaspoons vanilla extract       

Preheat oven to 375 degrees and generously spray the inside of a 13x9 inch baking dish with cooking spray and place on a baking sheet (to catch any spill-overs.)

In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the strawberries and half the cranberries. (Save the other half of strawberries and cranberries for the top of the oatmeal.)

In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, cranberries and bananas on top, then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.  Bake for 50 - 60 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.   Serve into bowls or on plates, you can serve with additional milk, but it is delicious eaten as is.

This recipe is DELICIOUS, it seriously seems like you are having a berry crisp for dessert!  This is going to be my family's Christmas morning breakfast from now on!

Butternut Squash Soup

Serves 6-8 (I double everything, you definitely want leftovers of this soup!  YUM!)


Prep Time:  1 hour

1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (about 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

1.  In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.
2.  Saute for 2-3 minutes or until onion is tender. Add the squash.  Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender.
3.  Stir in 1 T brown sugar.
4.  Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

This soup is amazing!  Even my picky butternut squash eaters ate 2 bowls of it!  This recipe is from Our Best Bites.

Skillet Tomatoes and Squash

Prep Time:  30 minutes

4 Tbsp butter
2 small zucchini, sliced
2 yellow summer squash, sliced
2 medium onions, thinly sliced
4 medium tomatoes, sliced
1 tsp. garlic salt
1/2 tsp. dried basil or 1 Tbsp. chopped fresh basil
4 oz. grated mozzarella cheese
1 cup seasoned croutons

Melt butter in large skillet.  Add squash and onion.  Cook over medium heat until the vegetables begin to become golden.  Gently stir in the tomatoes and seasonings.  Turn heat to low, cover, and cook for 3 to 5 minutes, or until the tomatoes are tender.  Remove from heat, sprinkle with cheese and croutons.  Cover, let stand for 2 to 3 minutes or until the cheese is melted.

Servings:  6-8 as a side dish

Kale Chips

Prep Time:  30 minutes

- 1 to 2 bunches of kale, washed, with the thick vein from the middle of each piece removed and cut into bite-sized pieces
- Seasoning salt
- Olive oil

1.  Preheat oven to 350 degrees.
2.  Lightly oil a large baking sheet (11x17") with olive oil.
3.  Spread the kale pieces in a single layer across the baking sheet so that they are close, but not overlapping.
4.  Mist with oil and sprinkle with seasoning salt.
5.  Bake for 9 to 11 minutes, or until lightly crisp.  (Do not over-bake or these will be too crumbly to eat as "chips.")

Makes 6 side dish servings.

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.