Fruit & Yogurt Wraps

A tasty and refreshing breakfast or after school treat. 

Tortillas stuffed with yogurt, honey and fruit.  Rolled in cinnamon and sugar. 

Yum!

Fruit & Yogurt Wraps – Adapted from Tidy Mom

Ingredients

• 4 fajita-sized tortillas
• 1/2 T butter, melted
• 3 T sugar
• 1/2 tsp. cinnamon
• 1 C plain Greek Yogurt (or your favorite yogurt variety)
• 4 tsp. honey
• 1 C frozen fruit or 1/4 C your favorite fruit preserve

Directions

Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita.  Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon. 

Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge. 

Drizzle approximately 1 tsp. honey over the yogurt. 

Layer fruit or fruit preserve over the top. 

We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option.  Yum! 

Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up. 

Roll up the tortilla and place them onto a cookie sheet. 

Freeze for 20-30 minutes. 

Slice in half. 

Place into a freezer-friendly bag or container. 

To serve, thaw at room temperature for 25-30 minutes before enjoying.  Don’t let them sit out too long or they will get soggy.  We found about 25 minutes was perfect.  These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast! 

They also make a great afternoon snack. 

Enjoy!

reade more... Résuméabuiyad

Banana Blueberry Baked Oatmeal

This recipe is perfect for a back to school morning.  Make it the night before and either bake it then, or bake it in the morning.  Double the batch and you can freeze leftovers as a easy grab-and-go breakfast during the week. 

Loaded with wholesome oats and flavorful bananas and blueberries, you are sure to enjoy this version of one of our favorite breakfasts!

Banana Blueberry Baked Oatmeal

Ingredients

• 1/2 C applesauce, unsweetened
• 1/2 C brown sugar (no need to pack this one)
• 1 egg
• 3 C oats (quick or old fashioned, or a mix)
• 2 tsp. baking powder
• Pinch of salt
• dash of cinnamon
• 1 C milk (add 1/4 C milk if you make the night before)
• Splash of vanilla
• 1/2 C fresh or frozen blueberries
• 1-2 medium bananas

Directions

In a large bowl combine 1/2 C applesauce, 1/2 C brown sugar and 1 egg.  Stir well.  Add in 3 C oats, 2 tsp. baking powder, a pinch of salt, a dash of cinnamon and 1 C milk.  If you are making this the night before and not baking it immediately, add an additional 1/4 C milk.  Stir in a splash of vanilla. 

Carefully stir in the blueberries.  Then, slice up your banana(s) into thin slices. 

Lightly grease a 9x9 glass baking dish and arrange 1/3 of the banana slices on the bottom of the dish. Pour half of the oat mixture over the top.  Then arrange 1/3 of the slices of banana over the top of the oats.  Top with remaining oat mixture.  Arrange bananas over the top. 

If you are baking immediately, place the baked oatmeal in an over heated to 350 degrees F and bake for 35-40 minutes until the center is set.  If you are not baking right away, cover and refrigerate overnight until you are ready to bake.  Place the pan in a cold oven and then turn the temperature on to bake and bake at 350 for 35-40 minutes until warmed throughout and the center is set. 

Serve warm, sliced or in a bowl with milk. 

Enjoy!  

This would also make a great after school snack cake!

reade more... Résuméabuiyad

Summer Squash & Oat Muffins

This year, we tried a new vegetable in our garden: summer squash.  If quantity of produce is indicative of success, then we have a winner.  We’ve been picking at least one summer squash a day. 

The abundance of summer squash led me to Pinterest where I searched and searched for recipes using summer squash.  It seemed like I could use summer squash in baked goods as I would zucchini, so I decided to give it a try. 

Oats, honey and summer squash made these muffins extra delicious and moist.  We loved enjoying them with our friends (yes, having friends in town means time for new recipes) over the weekend for breakfast with cherry butter, and as an afternoon snack while hiking around the arboretum. 

Summer Squash & Oat Muffins – Adapted from Meet Me in the Kitchen

Ingredients

• 1 C whole wheat flour
• 1/2 C white whole wheat flour
• 1 C old fashioned oats
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 egg
• 1 C buttermilk
• 1/4 C Greek Yogurt (or unsweetened applesauce)
• 1/4 C honey
• 1 tsp. vanilla extract
• 2 C shredded summer squash

Directions

In a large bowl, mix 1 C whole wheat flour and 1/2 C white whole wheat flour.  Add 2 C old fashioned oats, 3 tsp. baking powder, 1/4 tsp. salt, 1 tsp. cinnamon and  1/4 tsp. nutmeg.  Mix well. 

Add in 1 egg, 1 C buttermilk, 1/4 C Greek Yogurt (or applesauce), 1/4 C honey (be sure to use the honey trick!), and 1 tsp. vanilla extract.  Stir well until a nice batter forms. 

Mix in 2 C shredded summer squash.  {here’s where I got distracted by our friends and failed to take photos until we had just one muffin left!}

Partition into 12 lightly greased or lined muffin tins.  You’ll fill the tins quite full (more than 3/4 full). 

Bake at 400 degrees for 15-18 minutes, until tops are slightly brown and the center is set. 

Serve with cherry blueberry preserve, or your favorite jam.  Enjoy!

reade more... Résuméabuiyad

Oat Cakes with Caramelized Banana & Blueberries

These oat cakes are like baked oatmeal but made on the griddle.

The recipe comes from a colleague of mine, and they are so easy to make and downright delicious. 

Oat Cakes  - from Joy

Ingredients

• 3/4 C Old Fashioned Oats
• 2 T milk
• 1/4 C applesauce
• 1 egg
• 1/4 tsp. baking powder
• pinch of salt
• dash of cinnamon

Caramelized Bananas

• 1 medium banana
• 2 tsp. maple syrup

Directions

In a large bowl, combine the 3/4 C oats, 1/4 tsp. baking powder, pinch of salt and dash of cinnamon with 2 T milk, 1/4 C unsweetened applesauce and 1 egg.  Mix well. 

Allow the mixture to stand for 10-15 minutes for the oats to soften. 

Meanwhile, slice the banana and place into a lightly buttered skillet. 

Cook over medium heat along with 2 tsp. maple syrup for 3-5 minutes, then carefully flip.  Cook on the other side for an additional 2-3 minutes.  Then, turn the burner off and leave the bananas in the pan on the stove. 

When the oat mixture is ready, place 1/4 C of the mixture (I used a cookie scoop) onto a griddle pre-heated to about 350 degrees.  Flatten out the mixture a little bit with your ladle. 

Cook about 5 minutes and then flip, continuing to cook for 3-4 minutes until the cakes are golden brown. 

Serve topped with caramelized banana and blueberries. 

Enjoy!

reade more... Résuméabuiyad

Crockpot Breakfast Egg Casserole

While on vacation, I decided to try a new breakfast recipe. 

Feeding 10 adults, all very hungry in the morning, and trying a new recipe?! 

I know. 

I’m a bit crazy. 

But, I knew the basis of the recipe came from a trusted source: Tiffany of Eat at Home.  I found her slow-cooker breakfast casserole recipe and thought I could easily modify it for our dietary needs. 

So, the night before I prepped the breakfast and the first family up with a baby popped the crockpot in and turned it on to high for 4 hours. 

When the rest of us woke up, breakfast was ready. 

And, it was delicious. 

Crockpot Breakfast Egg Casserole – Adapted from Eat At Home
Serves about 10-12. 

Ingredients

• 50-60-oz of shredded potatoes/hashbrowns
• 12 eggs
• 1 C milk
• 16 oz. frozen broccoli
• 2-3 medium bell peppers
• 1 medium sweet onion
• 4 oz. shredded Colby Jack cheese
• Salt & pepper, to taste

Directions

Begin by slicing the bell peppers into thin strips.  Slice the onion into rings and then in half.  Saute the peppers and onions in a bit of olive oil until crisp tender.  Better yet, plan to use leftovers (that’s what we did on our vacation; I tossed in the leftover fajita fixings).  You can easily use peppers, onions, mushrooms, zucchini, asparagus, tomatoes, etc! 

Lightly grease a 6 quart crockpot with olive oil spray.  Place 1 package (about 30 oz) of shredded potatoes in the bottom of the crockpot.  We used a brand of frozen shredded potatoes that contained only potatoes!!  You could also make up your own hashbrowns for this dish.    

Layer half of the broccoli and veggies over the top. 

Top with half of the remaining potatoes.  Then, layer the remaining veggies over the top.  Top off the crockpot with the remaining potatoes. 

Cover and refrigerate overnight. 

Remove from the fridge and place inside the crockpot. Meanwhile, beat 12 eggs together and season with salt & pepper.  Add in 1 C milk and stir well. 

Pour the egg mixture over the potatoes. 

Top with shredded cheese. 

Cover and cook on high for 4 hours. 

Serve warm. 

**Note: you can prepare the whole thing the night before, and cook on low all night long for 8 hours. 

Enjoy!

reade more... Résuméabuiyad

Blueberry Rhubarb Waffles

To kick start this Tuesday morning, how about some waffles? A whole wheat batter with tart rhubarb and sweet blueberries nestled inside. 

Delightfully refreshing and just that hint of something extra special that will start your day off well. 

Blueberry Rhubarb Waffles – Adapted from Delish

Ingredients

• 1 C blueberry rhubarb sauce
• 1 egg
• 1 1/2 C milk
• 1 T olive oil
• 1 3/4 C white whole wheat flour
• 1 T baking powder
• 2 T sugar
• pinch of salt

Directions

Lightly whip 1 egg in the base of a large bowl.  Add in 1 1/2 C milk, and 1 T olive oil.  Stir well. 

Mix in 1 3/4 C white whole wheat flour, 1 T baking powder, 2 T sugar and a pinch of salt.  Whisk together until moist. 

Stir in 3/4 C blueberry rhubarb sauce.  The batter will turn a lovely shade of purple! 

Ladle into a hot waffle iron.  Make according to directions. 

Serve with additional blueberry rhubarb sauce. 

Enjoy!

reade more... Résuméabuiyad

SRC: Crockpot Granola

Ever since giving up store-bought cereal, granola has become a staple in our house.  In the past 5.5 years, we have made at least one batch of granola weekly in our house.  Our recipe is tried and true, but it does have one downfall in the summer – it requires the oven. 

This month for the Secret Recipe Club I was assigned to Erin’s beautiful blog - Table for Seven.  Her recipes look amazing – including this delectable Oatmeal Chocolate Chip Quick Bread, and this savory Taco Pizza!

But, what really caught my attention was a recipe for granola, made in the crockpot!  If it worked, this could be huge.  No hot oven during the middle of July?!  Sounds like a winner to me. 

I adjusted the recipe a bit, and the first time I made it made just the ingredients listed below.  Time number two through, I doubled the ingredients.  The third time (yes, I’ve made more the 20 C of granola this month), I used our favorite brown sugar granola recipe and cooked it in the crockpot. 

All times – it was a success. 

Crockpot Granola – Adapted from Table for Seven

Ingredients

• 5 C Old Fashioned Oats
• 1/4 C packed brown sugar
• 2 tsp. cinnamon
• 3/4 C applesauce
• 2 T honey
• 1 tsp. vanilla
• 1 tsp. olive oil
• pinch of salt

Directions

In the base of your crockpot, combine 5 C oats, 1/4 C packed brown sugar and 2 tsp. cinnamon.  Add a pinch of salt and stir well.

In a medium-sized bowl, mix together 3/4 C applesauce, 2 T honey, 1 tsp. olive oil and a splash of vanilla.  Stir well. 

Pour over the oat mixture and stir well to coat. 

Don’t give up stirring too soon!  I found a wooden spoon was really the best for stirring and it took a good couple of minutes before it was fully moistened. 

Turn the crockpot onto low and cover, but leave the cover ajar. 

Cook on low/medium for 5-7 hours, stirring every 30-45 minutes. 

Remove the cover and allow the granola to cool completely. 

Add mix-ins, if desired: craisins, dried apples, chocolate chips/chunks, coconut, dried cherries! 

Store in an airtight container. 

Enjoy!

reade more... Résuméabuiyad