The toddler and I cleaned our traditional morning Pomegranate (we do it at least once a week) and the idea smacked me in the face! Why not top some berry flavored oatmeal with theses!

So glad I did! SO YUMMY and it didn’t need any sweeteners! NOTHING! I may have to rethink the oatmeal contest now. What do you guys think? This or the Trail Blazin’ Oats? Which one should I enter? Of course if I go with this I’ll have to up the oatmeal to 3/4 of a cup, but that’s cool. It would still work.

Ohh Decisions! I hate decisions. I REALLY want to win. LOL

• 1/2 cup (40g) Quick Oats
• 6 oz boiling water
• 1 berry flavored Green Tea Bag (see image below)
• 1 oz (28g) of pomegranate seeds
• About a tsp of fresh orange peel
• 3-4 fresh mint leaves chopped

Seep the tea bag in boiling water for 2 minutes. You can do this directly in the bowl if you like. Remove the tea bag. Be sure to squeeze extra water out before discarding.

Add the oatmeal to the bowl. Stir and let it sit for a few minutes while preparing the rest of the ingredients.

Top the oatmeal with the seeds, orange peel and mint.

ENJOY!

Simple, right?

This recipe was made exclusively for Quaker. They extended a contest for a few bloggers that were invited to a Quaker weekend in Chicago. I learned so much about oatmeal and nutrition overall. It was SO much fun. I’m planning a whole post about oatmeal soon but first I had to make something up for the contest.

Our mission…

Create and submit an original flavoring for a bowl of oatmeal. Recipe must use a minimum of ¾ cup uncooked Quaker Oats (1 ½ cups cooked); Oats used in recipe must be whole (not ground into flour). Recipe can contain no more than 10 ingredients (excluding water).

Nutritionally the recipe must meet the following nutrition criteria:

• Less than 400 calories per serving
• Less than 1g saturated fat per serving
• Less than 12g added sugar per serving
• Less than 20 mg of cholesterol per serving
• Less than 480 mg of sodium per serving
• At least 3g of fiber (oat soluble fiber)

My idea… a quick bowl of goodness using easy to stock pantry items. I had an idea to use Green Tea as a base after hearing all the wonderful health benefits it contains. I also wanted to start including more almonds in my diets for the same reason.

So I present to you my Green Tea Oatmeal with Dried Fruit and Slivered Almonds! (Can you tell I’m proud of this one? ;~P)

I’d probably use a bit tiny bit more honey for myself, but I had a sugar requirement to worry about. Which, by the way, is fun to consider while experimenting. I love a challenge!

• 8 oz of boiling water
• 1 green tea bag (honey flavor or your favorite would be GREAT! too!)
• 3/4 cups Quick Oats (60g)
• 1 large (or 2 small) dried apricot (8g)
• About 1 tbsp dried berries (cherry, cranberry, blueberry mix works great!) (8g)
• About 1 tbsp slivered almonds (1/4 oz) (7g)
• 1 tsp almond extract
• drizzle of honey (3g)

Seep green tea bag in boiling water for 2 minutes. You can do this directly in the bowl if you like. Remove the tea bag. Be sure to squeezing extra water out before discarding.

Add the oatmeal to the bowl. Stir and let it sit for a few minutes while preparing the rest of the ingredients. (note: If the tea cooled too much before adding oatmeal, throw the bowl into the microwave for 1 minute. I purposely reduced the amount of water used to create a thicker oatmeal "experience". When was the last time you have watery trail mix? ;~P)

Dice the apricot, and berries (if large chunks.) Mix the berries with the slivered almonds. Set aside.

Mix the almond extract into now cooked oatmeal. Top with the fruit almond mixture.

Drizzle with honey. Tip: To measure, place bowl on a scale, zero out and drizzle right from honey jar until scale reads 3g. Do it slow to create thin lines of honey on top of everything.

My Nutrition stats, according to NutritionData.com

• Less than 400 calories per serving – CHECK! 317
• Less than 1g saturated fat per serving – CHECK! 1g — waiting on Quaker to approve
• Less than 12g added sugar per serving – CHECK! 11g
• Less than 20 mg of cholesterol per serving – CHECK! 0mg
• Less than 480 mg of sodium per serving – CHECK! 27mg
• At least 3g of fiber (oat soluble fiber) – CHECK 7g of total Fiber

So? What do you think? What’s my chances for winning? Feedback? Suggestions? I’d LOVE to hear them!

Note: I originally planned on making this with 1/2 cup of oats until I saw the rules. That would change the NI, of course. For those interested, cut the water back to 5-6oz. Make the same as above. One bowl would be 241 calories, 7g of fat and 5g of fiber. It shaves a point and a half off and is still just as filling! :~)

Now most people shred those bad boys up and make zucchini bread but I want to try something a little different. I’ve seen recipes for stuffed zucchini before but they were never really stuffed, more sliced in half and topped. I decided to really STUFF one and I couldn’t be happier with the results! Even the husband liked it!!

• 1 extra large zucchini
• ½ Vidalia onion chopped
• 5-6 cloves of garlic chopped
• 8 oz of lean raw ground turkey
• ½ tsp dry basil
• 3-4 cups of baby spinach loosely chopped
• 4 tbsp tomato paste (66g)
• ¼ cup quick oats (20g)
• 2 tbsp parmesan cheese (10g)
• Non-stick cooking spray
• Kosher salt & Pepper

Preheat the oven to 375 degrees.

Cut the zucchini in a ‘V’ shape strip longwise and pop out. Using a spoon scoop out the seeds and scrape a bit of the flesh out creating a cavity (see image below). Set aside.

In a nonstick skillet over medium heat brown the turkey with the onion and garlic. Sprinkle with the basil and a bit of salt & pepper. Once brown add the spinach and keep turning until it cooks down. Remove from heat.

Place the tomato paste, oats, and cheese into large bowl. Add the turkey mixture from the skillet into the bowl and combine. The stuffing will be thick.

Scoop the stuffing into the zucchini cavity. Really pack as much as you can in there, you want it quite solid. Return the ‘V’ shape piece and spray with a bit of non-stick cooking spray and sprinkle with kosher salt.

Place on the cookie sheet and back for about 30 minutes until Zucchini is tender to the touch.

Cut in thick slices using a serrated knife and serve!

So I used what I had and tried to lighten it up a bit. I’m totally happy with the result but I’m not sure a purest would call it a “crisp”. Let’s just say its a sweet fruity individual dessert with a topping?? Whatever, I liked it!

• 1 cup fresh blueberries washed (148g)
• 1 mango cubed (see video on mango cutting technique)
• 2 tbsp honey separated (21g each)
• 1 tbsp whole wheat flour
• 1 tbsp lemon juice
• ½ tsp nutmeg separated
• ¾ tsp cinnamon separated
• 1/8 cup quick oats (10g)
• 1/8 cup bran (8g)
• 1/8 cup grape-nuts cereal (14g)
• 1 tsp olive oil (5g)

Preheat the oven to 375 degrees

In a medium bowl combine the blueberries, mango, 1 tbsp honey, flour, lemon juice, ¼ tsp nutmeg, and ¼ tsp cinnamon. Set aside.

In a small bowl, combine the quick oats, bran, grape-nuts, oil, ½ tsp cinnamon, ¼ tsp nutmeg and remaining tbsp of honey. Work with a spoon until topping comes together.

Equally distribute the blueberry-mango mixture into 4 individual custard or tart pans. Top with the cereal mixture and bake for about 20 minutes. Serve with a dollop of vanilla yogurt or fat free whipped topping!

Note: I’m glad I’m posting this the next day. The grape-nuts, although crispy when hot out of the oven did not hold their crispness the next day. Don’t get me wrong, still good! just not crispy.

I LOVE when it’s just the toddler and I for dinner. I get to experiment freely without trying to please someone who has completely different taste then I do.

Anyway, I had this idea of mini turkey meatballs. I thought they would be fun for me to make and easy for the toddler to eat. Originally, I was going to do a sweet and sour but I didn’t have enough ingredients so I went with what I had in the pantry.

I’m going to be honest, while cooking, I was debating posting. The prep was a bit shaky, the meatballs stuck, I needed to add more water. So, I figured, hey, worse case scenario I have lunches and I post a new idea tomorrow.

Then… I took a bite.

Oh my word, it was delicious! The combination of spaghetti squash, broccoli, and cream of chicken soup was awesome and the turkey meatballs WERE fun. Best of all, the toddler LOVED them. He didn’t eat the squash but he asked for seconds on the meatballs and broccoli!

• 8 oz lean ground turkey (I used 93% but you could use 99% lean)
• ¼ cup quick oats (20g)
• 1 egg white
• 1 tsp onion powder
• 1 tsp dried chives
• 1 tsp dried parsley
• ¼ tsp dried thyme
• 1 can Healthy Request Cream of Chicken Soup (98% FF and low sodium) (10oz)
• Water
• 1 bag (16oz) frozen broccoli
• 3 cups cooked spaghetti squash
• Non-stick cooking spray

Combine the turkey, quick oats, egg white, onion powder, chives, parsley and thyme. Form into ½ oz meatballs. It should make about 19.

Heat a large skillet over medium heat and spray with non-stick cooking spray. Brown the meatball. Be warned they may stick. When you add them to the pan let them be while they get a crust. Then roll them a bit and allow them to crust on the other side. You don’t have to brown them evenly you just want a nice crust on a side or two.

In a small bowl mix the cream of chicken soup with a can of water. Add the soup water mixture to skillet, watch out its going to be hot. Bring the soup to a boil.

Add the bag of frozen broccoli. The soup will be your gravy so if you want it thinner add a splash more water (I added about ¼ more of the can). Bring back up to a boil then cover and reduce to simmer. Simmer for about 10 minutes until broccoli is cooked.

Scoop meatball, broccoli soup mixture over a cup of spaghetti squash and serve!

Who am I kidding? I always worry about dinner! ;~P

The best thing about this meal was the toddler’s reaction when he took his first bite, “Mmmm Mmmm, this is good!” Coming from a toddler who is getting pickier and pickier by the day, it was the best compliment I could have received. And of course the husband liked it too, he had 3 separate things on his plate!

• 12 oz Extra Lean Ground Turkey (99% is best)
• ½ cup (40g) Quick Oats
• 1 Package Dry Onion Soup Mix
• 2 egg whites
• 1 Can French Onion Soup (like Progresso)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Whole Wheat Flour (or other thickener)
• A thin slice of onion or 2 for garnish on top of the loaf (optional)

Preheat the oven to 350 degrees.

Mix the ground turkey, oatmeal, dry soup mix and egg whites together and form into a loaf.

In a bowl, whisk the French onion soup, Worcestershire Sauce and flour.

Place the loaf in a roasting pan, top with sliced onions and pour soup mixture over the loaf leaving the top exposed.

Bake uncovered in the preheated oven for about an hour. The internal temperature should be 160 degrees when finished.

Once finished use the French onion soup as gravy for noodles or mashed potatoes. I served mine with whole-wheat egg noodles and peas. The whole meal was a hit!

With all this sweetener talk, I thought I’d take my hand at making my own oatmeal. Not that I haven’t made my own oatmeal before but normaly, I rely on a pre-made packages that are chock full of artificial sweeteners like ones I use in Apple Pie Oatmeal.

Unfortunately I couldn’t get the toddler to give it a try. I think he’s entering the stage of food familiarity where he only eat what he knows. Who knows? I think he’ll come around. It was GOOD and oh so FILLING!

• ½ cup (40g) of quick oats
• 4 oz boiling water
• ¼ cup non-fat yogurt
• 1 tbsp honey
• ½ tsp raspberry or strawberry extract
• 4-5 strawberries cut in small pieces
• Handful of blueberries

Let the quick oats sit in the boiling water while you prepare everything else (about 3-4 minutes).

Mix the yogurt, honey and extract together. Add in the berries and cooked oatmeal.

Serve!

I think this is genius! What a fun idea! And you may not know this about me, but I LOVE a challenge.

This month’s ingredients are lentils, eggplant and cinnamon. For some reason I was immediately inspired to make a veggie/lentil burger. I had one at a local restaurant a few weeks ago and the idea stuck with me.

If you believe it, I actually got the husband to try a bite! He didn’t like the texture at all, which I understand. You are either a person who likes lentil burgers or you aren’t. It’s that simple, they hold together nicely but do have a “mush factor” to them.

• 1 cup (128g) dry lentils
• 1 can (14oz) broth of choice
• ¼ tsp cinnamon
• 1 tsp curry powder
• ¼ tsp sage
• ½ tsp paprika
• 1 cup (82g) cubed (small) raw eggplant (I left the skin on)
• Kosher salt
• 1 small carrot (or 2-3 baby)
• 3 cloves of garlic
• Thick slice of sweet onion
• ½ cup (40g) quick oats
• ½ cup breadcrumbs
• 1 egg

Bring the lentils, broth, cinnamon, curry, sage and paprika to a boil over high heat. Then lower to a simmer. Continue simmering for about 45 minutes to an hour until the lentils soak up most of the broth.

While the lentils are cooking, cube the eggplant. Lay it out on some paper town and sprinkle with kosher salt to draw out some moisture.

After the lentils have been cooking for about 45 minutes, turn off the heat and stir in the eggplant. Let it sit for about 15 minutes.

Add the lentils and eggplants to a large bowl. Grate in the carrots, garlic and onion. Stir in the quick oats, breadcrumbs and egg.

Cover with some plastic wrap and let it sit for a about 10 minutes in the fridge (note: I made half in 10 minutes and left the rest of the mix in the fridge overnight, the next morning the lentil mixture was even thicker).

Form the mixture into 6 patties and brown in a nonstick pan sprayed with non-stick cooking spray over medium heat for about 3 minutes a side.

I served it on a whole-wheat English muffin with baby spinach and tomatoes slices. It was a bit soft (compared to a traditional burger) but tasty and ohh so filling! I can’t believe I just made my own veggie burger!

This is a staple in my house and one of the husband’s absolute favorites. Normally I make it with a can of French Onion Soup thickened a bit for the gravy but Friday I was all out. So I do what I do best, and hit the pantry. Staring me in the face was a can of Healthy Request (low fat) Cream of Mushroom Soup and it was a lucky find! I like this better then my original version.

I use cereal and oats instead of breadcrumbs in the meat mixture. This is similar to my weird fascination with breading things without breadcrumbs. I think it’s fun , plus it adds more fiber and nutrition. You should try it, no one will ever know. SHHhhhh It could be our little secret.

• 8 oz lean ground beef (at least 95% lean) or ground turkey
• ½ cup of fiber one or all bran cereal
• ½ cup oatmeal
• 2 egg whites
• 2 tbsp Worcestershire sauce (separated)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• Non-stick cooking spray
• 1 10oz can of low fat cream of mushroom Soup or a can of french onion soup
• 6 oz whole wheat egg noodles (Ronzoni Healthy Harvest Whole Wheat Wide Noodles)

Ground the cereal in a blender or food processor.

Prepare the noodles according to package.

While boiling the water, combine the beef, ground cereal, quick oats, egg whites, 1 tbsp Worcestershire sauce, onion powder, garlic powder, and dried parsley.

Form the mixture into 4 patties, each a little more then 3 oz each.

Brown the patties in a large frying pan sprayed with non-stick cooking spray over medium high heat about 3-4 minutes a side.

Whisk the soup, 3/4 can of water (the soup can) and the remaining tbsp of Worcestershire sauce. Pour soup mixture over patties. Lower the heat to simmer and cover. Cook for about 10 minutes.

Once the noodles are done, remove the patties from the skillet and set aside. Drain the noodles and add to the skillet. Stir to coat the noodles in the soup mixture.

Serve with a side of your favorite veggies!

Update:Watch me make this meal from beginning to end in 20 minutes on video!

You could make them with your favorite spices and top with gravy over noodles or make them small for use in soups. The key is the meat, oatmeal, egg mixture use that base and make them your own.

• 12oz extra lean ground turkey
• 1 egg
• ½ cup quick oats
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dehydrated onion
• 1 tsp dried basil leaves
• ½ tsp dried oregano
• 1 tbsp dried parsley
• 1 tbsp parmesan cheese
• Salt and Pepper

Preheat your broiler.

Add all ingredients in a bowl and mix with your hands until well blended.

Spray a boiler pan non-stick cooking spray.

Weigh out 1.5oz and form into 10 meatballs.

Place the meat balls on the broiler pan and cook for about 8-10 minutes turning once.
Note: This may not cook them through; I normally continue to cook in the sauce.

I’m counting 2 meatballs as a serving to make 5 servings.

Update x2: For a simpler whole grain pancake try my Quick Whole Grain Banana Pancakes

Another recipe of mine that has gone through many revisions. This is one of the Toddler’s favorite breakfasts and I love the fact that I can make a simple whole grain batter for just about anything. I’ve added blueberries, I’ve thinned it with a bit of skim milk and made pancake rolls with fresh berries and even used it in a waffle iron!

I love making these and freezing the leftovers. Just let them cool to room temperature and pop them in the freezer (I just use a ziploc bag). Then during the week throw one in the microwave for about 20-25 seconds. It’s a great quick breakfast!

I’ve also been able to save the uncooked batter in the fridge for a few days. Just add a bit more milk as the oatmeal tends to thicken when it sits.

The toddler absolutely loves dipping his in applesauce. I prefer berries. ;~)

• ½ cup quick oats (40g)
• 1 cup skim milk (8oz)
• 2 tsp lemon juice
• ¾ whole wheat flour (90g)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• 1 egg
• 1 tsp vanilla
• 1 tbsp unsweetened applesauce
• 1 tbsp honey

In a medium bowl, combine oatmeal, milk and lemon juice. Let the mixture sit while preparing the dry ingredients (at least 2 minutes).

In another bowl, combine all the dry ingredients, whole wheat flour, cinnamon, nutmeg, baking powder and baking soda. Set aside.

Beat or whisk the egg, vanilla, applesauce and honey into the milk/oatmeal mixture. It will be very liquidly.

Add the dry ingredients to the wet and mix with a spoon until just combined.

Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peaked underneath for a light brown color, then flipped.

Update: See the toddler and I make these on camera!

Update x2: For a simpler whole grain pancake try my Quick Whole Grain Banana Pancakes

I make 10-12 cakes and will do nutritional information per cake.

12/31/07 Update: As if they weren’t low fat enough, I wanted to see what would happen if you used 2 egg whites instead of the the who egg. Don’t bother, the pancakes don’t rise and have a hard time staying together. As soon as I added the yolk back in they were perfect! So perfect that the toddler ate 3 this morning!

4/29/08 Update: A few people have asked how I measure of the batter when cooking. Normally I do it by sight but this morning I used a measuring spoon. I made over 12 cakes using between 1/8-1/4 cup. I used a 1/4 cup measuring spoon and filled it a little over half way. Not very scientific I suppose. ;~P Hope that helps!

9/14/08 Update: I ran out of milk and made them with yogurt instead. The batter was thicker but just as good! Replace milk with 1/4 cup water and 1/4 cup non-fat yogurt.
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