Breakfast is my favorite meal of the day, but I am not good about waking up early enough to make it before work. This recipe is a great option to feed a crowd, or just to make in advance on a Sunday night for the rest of the week. The protein and fiber are a great way to start your day!
You Will Need:
1 1/2 cups Steel Cut Oats. They have to be steel cut oats or they wont hold up in the crock pot.
8 cups milk- cow, soy or almond. Alternately, you can substitute apple juice or water for a dairy free version. I have not tested the recipe with rice or goat milk.
1/4-1/2 cup local (raw, if possible) honey (local honey helps with your allergies!)
1 tsp salt
1 tbsp pumpkin pie or apple pie seasoning (whatever you have on hand)
3 servings vanilla protein powder (optional)
Cooking spray
Large Crock Pot
Directions:
Combine the oats, salt, pumpkin pie seasoning and vanilla protein powder in a large bowl. Stir until combined. Add the milk, honey, and oat mixture to a large crock pot that has been sprayed with cooking spray. Cook over night, on low, for 9 hours. Serves 6.
Depending on how thick you like your oatmeal, you may want to add more milk to the individual servings.
Tuesday, October 30, 2012
Monday, October 29, 2012
Asparagus Pizza- 365 Recipe Challenge
I love pizza. I don't love asparagus. However, the combination of pizza and asparagus is surprisingly amazing. Which is why, for this week's edition of the 365 Recipe Challenge, we have a super easy recipe for Asparagus Pizza that is great for Meatless Mondays. The only way I like asparagus is either roasted or with cheese- this recipe has both. Unfortunately there isn't enough cheese to hide the asparagus from picky eaters, but if you can get them to at least try one bite, I promise they will like it. The crust and the cheese has the familiar pizza taste, and the asparagus is perfectly cooked. Don't forget the balsamic dressing- it makes the pizza extra delicious!
You Will Need:
2 pre cooked pizza crusts, I like Schar or Udi's Gluten free crusts (if using fresh dough, pre bake the crusts before adding the toppings)
1 bunch asparagus, ends trimmed
Italian seasoning
Garlic Powder
Salt and Pepper
Cooking Spray
Olive Oil
Italian Shredded Cheese
Balsamic Dressing- homemade or store bought (I like the kind that comes in the spray bottle)
Directions:
Place your pizza crusts side by side on a cookie sheet. Spray lightly with cooking spray (or drizzle with olive oil- but go easy, you will be adding more later). You don't need a lot, just enough to make the seasoning stick (gluten free crust doesn't like to brown and this step helps with that). Sprinkle the crusts with the Italian Seasoning and Garlic Powder. Cut your asparagus into bit size pieces and arrange over the two crusts. Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Cover each pizza with 1-2 (1/4- 1/2 a cup) ounces of shredded cheese. Bake the pizzas according to package directions. Since the crusts are pre cooked, you just want everything to brown slightly. Drizzle or spritz with balsamic dressing and enjoy! Serves 4.
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| Doesn't that make you want to love asparagus? |
2 pre cooked pizza crusts, I like Schar or Udi's Gluten free crusts (if using fresh dough, pre bake the crusts before adding the toppings)
1 bunch asparagus, ends trimmed
Italian seasoning
Garlic Powder
Salt and Pepper
Cooking Spray
Olive Oil
Italian Shredded Cheese
Balsamic Dressing- homemade or store bought (I like the kind that comes in the spray bottle)
Directions:
Place your pizza crusts side by side on a cookie sheet. Spray lightly with cooking spray (or drizzle with olive oil- but go easy, you will be adding more later). You don't need a lot, just enough to make the seasoning stick (gluten free crust doesn't like to brown and this step helps with that). Sprinkle the crusts with the Italian Seasoning and Garlic Powder. Cut your asparagus into bit size pieces and arrange over the two crusts. Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Cover each pizza with 1-2 (1/4- 1/2 a cup) ounces of shredded cheese. Bake the pizzas according to package directions. Since the crusts are pre cooked, you just want everything to brown slightly. Drizzle or spritz with balsamic dressing and enjoy! Serves 4.
Sunday, October 21, 2012
Crip- 365 Recipe Challenge
Hey everyone! Last week for the 365 Recipe Challenge I posted a dip, so this week I am switching gears and posting a main dish. This week I have the recipe for one of my all time favorite breakfast foods- Crip. Actually, it is called Creamed Chipped Beef, but when I was a kid I got the name mixed up and called it Cripped Cheamed Beef and it as since been shortened to Crip. I really hoped to have a picture this week to show you all of it's creamy, beefy goodness- but I can't find the dried beef in my local grocery store. However my mom can get it where they live and since she is the best at making this, I just had her write down the instructions for me. I know the name sounds weird, but if you love biscuits and gravy, you will love this.
You Will Need:
1 package of Carl Budding Beef (generic brand is also fine)
2-3 TBLS of butter
2-3 TBLS of flour
1 cup skim milk
1 cup of 2% milk
Biscuit, bread or english muffin per person.
Directions:
Melt the butter in a large skillet. Chop the meat into small pieces (easily done if the meat is frozen-no need to thaw before cooking). On medium high brown the meat in the butter until is is dark. Add the flour until all the butter is absorbed. Once the flour is absorbed into the butter, turn down the heat to simmer and add the milk. I use both kinds because the 2% helps to thicken the "gravy" a little. If the gravy gets too thick, add a little more skim milk. Stir occasionally to prevent the meat from sticking. This step usually take about 15 minutes. I use this time to get the bread started. Enjoy it over biscuits, english muffins or toast. Add pepper to taste. Serves 2.
Having attempted to make this many times and never having it come out like my mom's, I can offer a few extra tips.
1. The combination of 2% and skim milk is important. You can swap out the milk for canned (evaporated) milk, but the measurements are different so there is a lot of trial and error.
2. It really does take 15 minutes. Don't try to turn up the heat to cook it faster.
3. You don't have to use beef, you can also use turkey, but it will come out sweeter. You don't want to substitute regular lunch meat though.
4. The Carl Budding Beef is almost always near the lunch meat/hot dogs- and pretty cheap so when you find it, stock up and freeze it.
5. We use gluten free flour instead of regular flour. Works great!
6. Some people like really crispy, rock hard toasted bread that stands up to the gravy. Some people like soft fluffy bread that falls apart once you cover it in the gravy. English muffins and biscuits are my personal favorite.
7. Do not add salt. If you use the dried beef, it should be salty enough. You can always add salt after it is served.
You Will Need:
1 package of Carl Budding Beef (generic brand is also fine)
2-3 TBLS of butter
2-3 TBLS of flour
1 cup skim milk
1 cup of 2% milk
Biscuit, bread or english muffin per person.
Directions:
Melt the butter in a large skillet. Chop the meat into small pieces (easily done if the meat is frozen-no need to thaw before cooking). On medium high brown the meat in the butter until is is dark. Add the flour until all the butter is absorbed. Once the flour is absorbed into the butter, turn down the heat to simmer and add the milk. I use both kinds because the 2% helps to thicken the "gravy" a little. If the gravy gets too thick, add a little more skim milk. Stir occasionally to prevent the meat from sticking. This step usually take about 15 minutes. I use this time to get the bread started. Enjoy it over biscuits, english muffins or toast. Add pepper to taste. Serves 2.
Having attempted to make this many times and never having it come out like my mom's, I can offer a few extra tips.
1. The combination of 2% and skim milk is important. You can swap out the milk for canned (evaporated) milk, but the measurements are different so there is a lot of trial and error.
2. It really does take 15 minutes. Don't try to turn up the heat to cook it faster.
3. You don't have to use beef, you can also use turkey, but it will come out sweeter. You don't want to substitute regular lunch meat though.
4. The Carl Budding Beef is almost always near the lunch meat/hot dogs- and pretty cheap so when you find it, stock up and freeze it.
5. We use gluten free flour instead of regular flour. Works great!
6. Some people like really crispy, rock hard toasted bread that stands up to the gravy. Some people like soft fluffy bread that falls apart once you cover it in the gravy. English muffins and biscuits are my personal favorite.
7. Do not add salt. If you use the dried beef, it should be salty enough. You can always add salt after it is served.
Sunday, October 14, 2012
Buffalo Chicken Dip- 365 Recipe Challenge
Today I have another dip recipe for you. I wasn't sure what to make, so the girls over at 365 Days of Recipes suggested a football party food. Last week we did a SpinachArtichoke Dip that is my personal favorite, so this week I am making Buffalo Chicken Dip- my husbands personal favorite. Usually, I make both of these when we have a big party. If you halve the recipe you can fit it in a mini crock pot, but you will probably run out of dip! I first saw this recipe on the Rachel Ray Show, but I have changed it a little bit to suit our tastes. We like to serve it with celery sticks, but chips or Fritos work great too.
You Will Need:
2 blocks 1/3 less fat cream cheese
4 cups shredded chicken
1 cup Franks hot sauce (2 small bottles, or most of a medium bottle)
1 small bottle ranch dressing
1/2 cup shredded Monterey Jack Cheese
Crock pot
Cooking spray
Celery
Directions:
Spray your crock pot with cooking spray. Do not forget this step! Alternately, you may use a crock pot liner. Mix together the shredded chicken and hot sauce and set aside. Spread one block of cream cheese on the bottom of the crock pot. Arrange half of the chicken mixture on top of the cream cheese. Pour just enough dressing over the chicken so it is evenly covered. You don't need a lot, so go easy on the dressing. Sprinkle half your cheese over the dressing. Repeat layers with the other block of cream cheese, remaining chicken, dressing and shredded cheese.
Cook on high in the crock pot for 1 hour. Then switch your crock pot to warm to serve. Or, if your like me and want to get the food prep out of the way so you aren't washing dirty dishes when your guests arrive, set the crock pot on low and let it cook for a few hours. You aren't actually cooking any ingredients, just heating them through, so really you are just melting all the cheese. Once it starts to bubble, switch it to warm. Serve with celery. Serves 24.
You Will Need:
2 blocks 1/3 less fat cream cheese
4 cups shredded chicken
1 cup Franks hot sauce (2 small bottles, or most of a medium bottle)
1 small bottle ranch dressing
1/2 cup shredded Monterey Jack Cheese
Crock pot
Cooking spray
Celery
Directions:
Spray your crock pot with cooking spray. Do not forget this step! Alternately, you may use a crock pot liner. Mix together the shredded chicken and hot sauce and set aside. Spread one block of cream cheese on the bottom of the crock pot. Arrange half of the chicken mixture on top of the cream cheese. Pour just enough dressing over the chicken so it is evenly covered. You don't need a lot, so go easy on the dressing. Sprinkle half your cheese over the dressing. Repeat layers with the other block of cream cheese, remaining chicken, dressing and shredded cheese.
Cook on high in the crock pot for 1 hour. Then switch your crock pot to warm to serve. Or, if your like me and want to get the food prep out of the way so you aren't washing dirty dishes when your guests arrive, set the crock pot on low and let it cook for a few hours. You aren't actually cooking any ingredients, just heating them through, so really you are just melting all the cheese. Once it starts to bubble, switch it to warm. Serve with celery. Serves 24.
Wednesday, October 3, 2012
Spinach Artichoke Dip- 365 Recipe Challenge
For those of you who are counting, I forgot to post a recipe last week! Luckily, one of my cohorts in cooking, covered my butt! Part of the reason I forgot is that I haven't really been cooking lately. We are trying a no spend month, so there has been a lot of leftovers out of the freezer, eggs, cereal and random fridge and pantry items being eaten in our house this week. Next week I will have to break down and go to the store, but for now, I am convinced I can feed us balance meals from the freezer. A while back I blogged about my monthly meal plan where almost everything gets split in two, and half gets frozen for the next month to be eaten when that menu item comes around again. That has proved to be a life saver, and I am definitely going to try to get back on track with that. It is really nice to be able to spend the money on groceries when you have it, but have a stock pile of good food in the freezer when things get tight, hectic, or both!
Ok, so enough rambling. For this week, I decided to share a dip. The holidays are coming up, which means lots of entertaining. This dip is great for a party or as an appetizer before a holiday meal. I have even used the left overs to create a pasta sauce after the holidays. You can even make a large batch of it, and freeze it in smaller portions. If you decide to freeze it, I recommend getting the disposable aluminum trays that come with lids. That way you can portion it out, pop it in the freezer, and when it comes time to serve it, just take the lid off and pop it in the oven. Just make sure you don't cook it first. Mix it all up, divide, and freeze. It might look manky when it comes out of the freezer, but once it all melts into gooey, cheesy goodness it will be just fine!
You Will Need:
2 cans Quartered Artichoke Hearts
16 ounces Non- fat Greek yogurt (can substitute sour cream)
16 ounces light Mayo
16 ounces Italian blend shredded cheese
2 block of frozen spinach, thawed and drained well
2 cans medium rotel
1 TBSP minced garlic
salt and pepper- optional
Zest of 1 lemon- optional
1 block 1/3 less fat cream cheese (sometimes I add this, sometimes I don't)
1/4 cup hot sauce- less if you don't like spicy food
Large crock pot or baking dish
cooking spray
Directions:
Thaw your spinach and drain well. Be sure to squeeze out all the excess moisture. Mix the remaining ingredients in a bowl. Add the spinach. Stir to combine. Place the mixture in a crock pot or baking dish sprayed with cooking spray. Set the crock pot to low, and cook for at least 3 hours, stirring occasionally. Alternately, cook in the oven until brown and bubbly and transfer to the crock pot and set it to warm to serve. Unless you are having a really big party, I recommend dividing this into 4 portions and freezing some of it. The recipe above will make a double batch. A single batch will usually get us through a party, although that is assuming you are serving other food.
**Last night I thawed out some leftover dip, and mixed it with leftover chicken and pasta. Just boil your pasta, drain off all but a cup of the cooking water, and mix all the ingredients together. So delicious!**
Ok, so enough rambling. For this week, I decided to share a dip. The holidays are coming up, which means lots of entertaining. This dip is great for a party or as an appetizer before a holiday meal. I have even used the left overs to create a pasta sauce after the holidays. You can even make a large batch of it, and freeze it in smaller portions. If you decide to freeze it, I recommend getting the disposable aluminum trays that come with lids. That way you can portion it out, pop it in the freezer, and when it comes time to serve it, just take the lid off and pop it in the oven. Just make sure you don't cook it first. Mix it all up, divide, and freeze. It might look manky when it comes out of the freezer, but once it all melts into gooey, cheesy goodness it will be just fine!
You Will Need:
2 cans Quartered Artichoke Hearts
16 ounces Non- fat Greek yogurt (can substitute sour cream)
16 ounces light Mayo
16 ounces Italian blend shredded cheese
2 block of frozen spinach, thawed and drained well
2 cans medium rotel
1 TBSP minced garlic
salt and pepper- optional
Zest of 1 lemon- optional
1 block 1/3 less fat cream cheese (sometimes I add this, sometimes I don't)
1/4 cup hot sauce- less if you don't like spicy food
Large crock pot or baking dish
cooking spray
Directions:
Thaw your spinach and drain well. Be sure to squeeze out all the excess moisture. Mix the remaining ingredients in a bowl. Add the spinach. Stir to combine. Place the mixture in a crock pot or baking dish sprayed with cooking spray. Set the crock pot to low, and cook for at least 3 hours, stirring occasionally. Alternately, cook in the oven until brown and bubbly and transfer to the crock pot and set it to warm to serve. Unless you are having a really big party, I recommend dividing this into 4 portions and freezing some of it. The recipe above will make a double batch. A single batch will usually get us through a party, although that is assuming you are serving other food.
**Last night I thawed out some leftover dip, and mixed it with leftover chicken and pasta. Just boil your pasta, drain off all but a cup of the cooking water, and mix all the ingredients together. So delicious!**
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