And – a secret – I’ve adapted this recipe myself.  Combined a few recipes to create this one.  My long time friend Sandy gave me a few versions that she has tweaked over the years – but I think I’ve made changes that take it from “that’s good” – “I LOVE THESE!”….  even your politest of guests will ask for more.   

1 1/2 cups old fashioned oats (not instant, OLD FASHIONED!)
1 cup buttermilk
1/4 cup milk (I use fat-free milk)
1 egg, slightly beaten
1/4 cup canola oil
1 tsp vanilla
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1 cup (heaping) frozen mangoes – do not thaw (can substitute any fruit)

1.  Start by mixing the oats with the buttermilk and milk, and soak for at least 30 minutes. 
2.  Add frozen mangoes, mix together.
3. Add oil and beaten egg and vanilla - mix together.
4. Mix separately remaining dry ingredients. Make sure its blended well.
5. Add dry ingredients to wet, and mix.
It doesn’t need to be smooth – just blended together.
6. Preheat oven to 350-degrees.
7. Pour mix into greased or lined (I like the paper liners) muffin pan.
8. Bake at 350 for 20-30 minutes (insert knife or cake tester – done when it comes out clean).
Makes 12 muffins. 

I like to freeze these.  ENJOY!

It’s getting cooler now – and I’m in the kitchen more.  Digging through old recipe books, old notebooks, old piles of recipes – so I can explore my kitchen – finding foods that I LOVE.  And food that is easy to cook, relatively error proof.  Preferably food that sustains me, nourishes me – as well as tastes good.

I have NO IDEA where this recipe came from.  I tried looking it up online – to no avail. I found it in a  hand made cookbook from a few years ago.  It was from my “no carbs” phase.  One of many recipes sitting on my shelf. The best part – its packed with nutritional goodness AND tastes yummy.  So let’s get to it, shall we?

5 eggs
1/2 cup non-fat or 1% milk
3/4 cup nonfat or lowfat cottage cheese (I like Breakstone’s 2%)
1/2 cup grated part-skim mozerella cheese
10 oz. frozen, chopped broccoli, thawed – drain before using
10 oz. frozen, chopped spinach, thawed – drain before using
Sliced mushrooms – frozen or fresh
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground pepper

Preheat oven to 375 degrees.
Beat eggs.  Add milk, and beat some more. 
Add in remaining ingredients in order listed, stirring until blended. 
Pour into a deep casserole dish (lightly oiled – optional).
Place the casserole dish in a 9×13 pan filled part way with water. 
Bake at 375 for about 30-45 minutes – until knife inserted into quiche comes out clean.  I also like it to be golden brown on top.  It can take longer to cook – if you’re veggies still have a lot of water in them. 

Serves 6.  You can also freeze this – whole, or indivual serving sizes.

Here is a potato recipe that you can cook with the chicken.

My favorite – are baby yukon gold potatoes.  They sort of taste buttery on their own.  Cut them into quarters (lengthwise).  Coat them with olive oil.  (I put them in bowl – to make it less messy – then pour a bit of olive oil over the potatoes – and toss the potatoes to make sure the potatoes are coated with oil.)  Then – put them on a pan (I use a cookie sheet – lined with foil – shiny side down – for easy  cleanup later.)   Season with salt, pepper, and then seasonings of your choice.  Garlic powder is my favorite so far. 

In an oven preheated to 375 degrees – put the potatoes in with the chicken.  You’ll want to turn the potatoes every 15 minutes (as the side facing the pan browns).   They take about 40-50 minutes – same as the chicken.  They are done when they are a nice golden brown.

Put your spices on a rack next to your stove – so you’ll be more likely to use them, to play with them when you cook.  I have a lazy susan (you know, one of those round things that looks like a plate, but spins) - one that coordinates with my decor (stainless steel – also was crazy cheap).  I keep all my favorite spices there – salt, pepper, ground cinnamon, ground cloves, grill seasoning, all purpose seasoning, ground red (hot) pepper, paprika, olive oil, balsamic vinegar, rice wine vinegar. 

By keeping them on you counter top, in plain view, where you prepare – you’ll be more likely to be inspired to use them.

2 bags of frozen (unsweetened) peaches
1 bag of frozen (unsweetened) blueberries
1 bag of frozen (unsweetened) mixed berries

I personally prefer the store brand of frozen fruit to name brands.  Open and pour each bag into a large bowl.  Mix it all together.  Now – this is the key – you need to let it sit long enough to melt.  I like to prepare this the day before I need the dish,  and let it melt in the refrigerator.   You want it cold, and fully thawed – not room temperature, and no frozen bits.  But that’s about timing.  When its all melted – stir with a spoon to mix it together – and serve! 

Now really, that takes less than a minute to prepare.  Maybe 2 minutes if you’re interrupted.  No mess.  No cleanup.  No added sugar. 

Sometimes I mix things up by using just peaches and blueberries.  I’ve swapped out peaches for mangoes.  I’ve used blackberries instead of mixed berries.  I always use frozen, not fresh, so the juices mix together nicely. 

It’s fabulous all year round.

The basic recipe is very simple. 

Preheat oven to 375 degrees. 
Get a pan ready.  I use a cookie sheet with a layer of foil on the bottom (shiny side down) – to minimize cleanup later. 

Now I coat each chicken breast with the seasonings of my choosing – then put them on the foil.
Bake at 375 for about 40-50 minutes on the middle rack.  ( You may need to adjust the time based on your oven’s actual temp, and how thick the chicken breasts are.)

The next question is – what do you season with?  Oh – the possibilities.  Here is what I’m using today:

I bought this bottle of Sun-dried Tomato Marinade from a weekend vacation in the fall.  I just pour that over the chicken – and coat both sides.  I could have let it soak in the fridge – but I didn’t plan in advance (and it will still taste yummy!)

I also pour bread crumbs into a bowl – enough to cover the chicken (both sides) – I mix in All Purpose Seasoning (yes, that is what its called) – maybe a tablespoon or so per half cup of bread crumbs. I don’t add salt because the bread crumbs are already salted.   Mix that up – then just coat the chicken on both sides. OH YUM!

For my third seasonings – I drizzled olive oil over the chicken, then followed with balsamic vinegar.  I added a touch of salt and pepper. 

Play with seasonings.  Sometimes I add paprika to the bread crumbs.  You could use lemon or lime juice instead of vinegar.  I also have this grill seasoning that is fun to use.

And I cook it all in the same pan.  (Just don’t have the chicken touching.)

Now I’ve got chicken all cooked, and I freeze them after they cool by putting wrapping each breast individually, then put them all in freezer bags and label each type.  I just defrost and warm them up in the microwave throughout the week!  I might also keep some in the fridge to slice for chicken sandwiches…

Now I am once again enjoying my favorite foods from childhood…

My grandfather was an amazing man.  My grandmother (whom I’m told I take after) died when I was in my early teens – and I still miss her to this day.  She was a fantastic woman.  And my grandfather met and married Miss Thelma – another fantastic woman.  He managed to have not one, but 2 good marriages.  He’s the guy who figured it out.  And Miss Thelma – well she had the gift of hospitality and homemaking.  I didn’t know those were gifts until she came along.  I loved to visit them during my turbulent teen years.  I always felt safe and loved in their home.  And I always wanted to create just that kind of home on my own.   I don’t think I’ve done that (could anyone, really?).  But – I think of her more now that I’m cooking.  And so – as I venture into this realm – I offer you our recipe (if you can call it that) – for a good dip.  Super fast and easy – and even somewhat healthy…Seriously, it takes like 5 minutes tops. 

1 packet of Lipton Spring Vegetable soup – the dried soup in packets
1 cup (8 oz) of fat free yogurt – plain

Mix together.  Refrigerate.   Done! 

Seriously – that’s it.  You can eat it right away, you can eat it later.  I use it for my fresh veggies – as a snack or with lunch or dinner.  Now, if you can’t find the Lipton soup – get anyone else’s Vegetable soup…I’ve used 1/2 an envelope of Knorr’s Vegetable.  You can also swap out for a fattier version of yogurt, or use sour cream (fat free – or not)…

And now I’m eating more veggies, because I like them – with this dip.  And I think back on time I spent with Miss Thelma and Grandpa – in their home – talking about – whatever was on my angst-filled mind when I was 15. 

Enjoy!

So – check them out. Everything I post I’ll have prepared in my own kitchen and enjoyed. I invite you to share your ideas and recipes with me!