Oatmeal Blueberry Applesauce Muffins

I found this recipe through joythebaker.com . You really can't beat this combination of tasty and healthy. These are truly yummy muffins.

Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

Mini Veggie Breakfast Quiches

I adapted this recipe from one I found online. It originally called for turkey sausage but I substituted diced tomatoes, diced peppers and some spinach to make it more veggie-packed. It's a very filling, low-calorie breakfast that you can make ahead of time and then grab on the go.

8 oz. pkg. sliced mushrooms
1 diced roma tomato
1/4 cup sliced green onions
1/4 cup diced red pepper
1-2 cups spinach roughly chopped
1/4 cup grated swiss cheeese (any cheese will do)
5 eggs
3 egg whites
1 tsp. ground pepper
1 cup skim milk

Sautee the mushrooms and peppers and then add them to the rest of the diced veggies. Beat together eggs, egg whites, pepper and cheese. Place a small amount of veggie mixture in each muffin cup and then fill with egg mixture. Bake at 325 for 25 minutes. Let cool before removing from the muffin tin.

This is the original recipe found on eatingwell.com

Banana Blueberry Bread

1 cup sugar
1/2 cup oil
2 medium mashed bananas
1/2 cup plain yogurt (can substitute sour cream)
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup frozen (do not thaw) or fresh blueberries.

Add sugar and oil; beat well. Add and blend bananas, yogurt, vanilla and eggs. Then add dry ingredients: flour, baking soda and salt.

Preheat oven to 350 degrees. Grease and flour pans. Bake for 40-50 minutes.

This makes at least two loaves of very moist and flavorful bread.

Pumpkin Chocolate Chip Muffins

1 3/4 c. flour
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips

preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.

best breakfast ever

purchase bag of cocoroos
purchase milk

proceed to pour as many cocoroos as possible in a large bowl, cover with milk, enjoy!

CREPES or Swedish Hotcakes- as my grandma would call them

Seriously simple. Get out your blender.

4 eggs
2 cups of milk
2 cups of flour
1/4 tsp. salt
1 cube of melted butter

preheat a frying pan (preferably an electric one) to 350 degrees. mix eggs and milk in blender. add flour. add salt. add butter. be sure to scrape down sides. pour batter(usually about a cup) into the center of the pan and then tilt the pan all around until the batter spreads into a big circle. cook about 15 seconds, when bottom side is dry, flip(using a spatula) and cook other side. makes about 12 crepes.

this is great for any meal- we serve it with fresh berries, homemade whipping cream and powdered sugar. my brothers fold them in half and eat them with peanut butter and syrup just like pancakes.

i also make chicken crepes as a main course that our family loves. i know it sounds weird but they are yummy.

lest i digrecipe

sauce
1/4 c. butter
1/2 c. flour
2 c. chicken broth
2 tsp. Worcestershire sauce
3 c. grated cheddar cheese

2 c. sour cream
10 oz. cooked broccoli
2 c. cooked chicken breast(app. 5 breasts)

Sauce- over medium heat, melt butter in small sauce pan. stir in flour and whisk it until bubbly and thick. add chicken broth and Worcestershire. cook, stirring constantly until thick. add 2 cups of the cheese. remove from heat and add the sour cream.

now using a large Pyrex, you make them like enchiladas. lay out a crepe, put in a 1/4 c. of cooked chicken, about 2 Tbls of sauce and sprinkle a little broccoli then wrap it up like and enchilada. lay them out long ways, all right next to each other then cover with the remaining sauce and sprinkle with the last cup of cheese. cover with foil and bake at 350 for 20 minutes. serve warm-great left overs(makes 12 crepes).